Đà Lạt Persimmons – A Sweet Gift of Autumn

Đà Lạt is a famous tourist city known for its year-round cool climate, beautiful and diverse natural landscapes, as well as a variety of unique flowers and fruits. Among these, the Da Lat persimmon stands out as one of the sweet gifts bestowed by nature upon this mountainous town. Da Lat persimmons come in various types, each with different shapes, colors, sweetness, and methods of processing, yet they all offer an enticing and interesting experience for those who indulge in them.

The Da Lat persimmon originates from the French persimmon and was introduced to Vietnam in the early 20th century. Due to its suitability to the climate, altitude, and soil of Da Lat, the persimmon has thrived here, not only enhancing the scenic beauty but also creating a source of income for locals while delighting visitors. Statistics show that in Da Lat City and Duc Trong district alone, there are over 400 hectares of persimmon trees, yielding approximately 15,000 tons annually.

There are two main types of Da Lat persimmons: crisp and astringent. The crisp variety is picked while still firm and left to naturally ripen. It has a reddish-orange skin, yellow flesh, and is seedless. The crisp persimmon is flat-shaped, roughly the size of a fist. When consumed, it has a sweet, refreshing taste, is crunchy, and lacks astringency. The crisp persimmon, especially popular varieties like Fuji, Anna, and Rome, is often purchased as a gift or eaten fresh.

The astringent persimmon ripens naturally on the tree, has thin skin, soft flesh, and contains seeds. It has a milder sweetness with a slight tanginess and is commonly used for making preserves, juice, or wine. Shaped like an egg, resembling small chicken eggs, it is also called “egg persimmon.” While the astringent persimmon is a traditional variety in Da Lat and has been around for a long time, it is not as widespread as the crisp type.

In addition to the two fresh-eating persimmon types, Da Lat persimmons are processed into various products such as dried persimmons, persimmon preserves, candied persimmons, and canned persimmons. Dried and candied persimmons are made by dehydrating the fruit, leaving behind the concentrated pulp, creating a deeply sweet, chewy, and fragrant treat suitable for snacking or gifting. Persimmon preserves, candied persimmons, and canned persimmons are made by processing the fruit with sugar, honey, vinegar, alcohol, etc., to create unique flavors that can be preserved for longer durations.

The Da Lat persimmon stands as an emblem of the highland town, a sweet gift of the autumn season. When visiting Da Lat, tourists should not miss the opportunity to taste these delicious persimmons, whether picked directly from the orchards or purchased as gifts. Da Lat persimmons not only offer a unique flavor but also represent a part of the cultural beauty and history of this city.

I hope you enjoy my article. If you have any questions, please feel free to ask. I’m always here to chat with you. 

Rate this post

Leave a Reply