What are Persimmons?

Persimmons are an essential part and original of Taiwan’s identity, particularly in Hakka culture. Persimmon cultivation was introduced to Taiwan from Fujian and Guangdong, China, about 250 years ago. At that time, the quantity was small, and they were mostly planted on hillsides below 700 meters above sea level. Not only are they eaten as fruits, but they are also prepared in various ways that represent Taiwanese culture, WeiWei Jia Persimmon Tourist Farm is in Xinpu, Hsinchu. Across Taiwan, these golden fruits symbolize local recognition, Hsinchu’s golden racks of drying persimmons, Taichung’s crisp highland sweet varieties, and Pingtung’s abundant harvests each tie the fruit to distinct identities across our country. Families in Taiwan also pass down the processes of manufacturing traditional persimmons, tying the golden fruits to heritage and familial pride.

Differnt Types of Persimmons in Hsinchu

Niuo-sin Persimmons

Niuxin Persimmons have a firmer texture and are often used for drying.

Shih Persimmons

Shi Shi Persimmons are small and round; they contain high sugar content and are usually used to make dried persimmons.

Japanese Persimmons

JapanesePersimmons are long; they are good for both eating fresh and drying.

The farm mainly grows three types of persimmons: Shi Shi Persimmon, Niuxin Persimmon, and Japanese Persimmon. Additionally, the high tannin content makes persimmons grown in Xinpu too bitter to be sold as fresh fruit, so local businesses focus on drying persimmons instead. The farm also keeps traditional drying methods, so visitors can see how fresh persimmons become golden, sweet dried persimmons.

Xinpu Specialty Agricultural Products Season (Source of Data: Xinpu Township Office)

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