Autumn is like a kaleidoscope—suddenly, it seems all kinds of delicious treats emerge from the mountains, lakes, treetops, and fields, taking turns to tempt our appetites.

Of course, what would autumn be without persimmons? Persimmon trees in the mountains are laden with bright red fruit, like sweet bombs waiting to be savored.

Source: iBaotu

Persimmons originated in China and have been cultivated here for about 3,000 years. Compared to other fruits, persimmons are remarkably widespread in China—from Liaoning in the north to Taiwan in the south, and from Gansu in the west to Zhejiang in the east, each region boasts its own famous varieties. Persimmons also vary greatly in shape and taste: some are golden-yellow, others vivid red; some are as large as bowls, others petite and delicate; some have thin skins filled with rich syrup, while others are crisp and refreshing like melons.

Source: iBaotu

Although people often associate persimmons with northern China, statistics show that Guangxi is actually the country’s top persimmon-producing region, accounting for nearly one-third of the national output.

Editor Ⅰ: Zhang Wenwen

Editor Ⅱ: Bao Gang

Editor Ⅲ: Liu Guosong