The craft of making dried persimmons hanging in the wind in Da Lat

Da Lat set winter with a fruit-laden persimmon season. Many families choose to hang persimmons according to the Japanese method instead of selling fruit persimmons.

Imported to Vietnam decades ago, Japanese persimmons are grown in Da Lat because they are suitable for climate and altitude conditions and are considered a specialty fruit of the blind bone country.

The persimmon season in Da Lat starts from the end of August to the end of November. People harvest to make hanging persimmons instead of selling them as fruit trees.


After harvesting, the persimmons with stalks are washed and dried before preliminary processing.

The persimmons are completely peeled, leaving only the stem. “In order for the persimmon to be beautiful, the shaver needs to be meticulous,” said a worker making hanging persimmons.


Persimmons are dried before hanging. According to Ms. Dang Thi Thu Van, a longtime persimmon maker in Ward 10 (Da Lat City), peeled old persimmons will be dried in the oven for about 3 hours at a temperature of 500-6000C.


Persimmon hanging time lasts about 3 weeks with sunny weather conditions, outdoor temperature 25-300C.

The profession of making hanging persimmons in Da Lat according to Japanese technology was formed nearly 10 years ago when farmers here received drying technology from experts of JICA (Japan).


During the hanging process, the surface will be checked to ensure that it is not moldy or damaged. Natural air-dried persimmon has fresh color. When the rainy season is about to end, this is the time when establishments in Da Lat are busy making hanging roses.



The following air-dried persimmons are packaged and semi-finished products from 400,000 to 450,000 VND/kg.



By: VNexpress Newspaper



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