Persimmon drying season in south-eastern China paints many towns orange. Published on BBC on December 16, 2016.
The persimmon is the edible fruit of a number of species of trees in the genus Diospyros, which comes from the ancient Greek words dios and pyron. A popular etymology construed this as ‘divine fruit’, or as meaning ‘wheat of Zeus’ or ‘God’s pear’ and ‘Jove’s fire’. The Modern Greek name for the fruit is lotos, which leads modern Greeks to the assumption that this is the lotus referred to in Homer’s Odyssey. In terms of botanical morphology, the fruit is actually a berry.
Stunning aerial images have revealed a sea of persimmons on rooftops in Quanzhou city in China’s southeast.
Persimmon production is a vital way of life for the villagers in Fujian province.
Every year, locals make use of strong sun rays and lay out their fruits to dry before they sell them at market.
Persimmons dry on rooftops in Anxi county, Quanzhou, Fujian province. Traditional methods of drying the fruit can take much longer – up to 50 days.
Dried persimmons are called Shibing in Chinese and are a popular treat.
Nothing is wasted. The discarded skins of the persimmons are fed to livestock.
Persimmons dry on rooftops in Anxi county, Quanzhou, Fujian province. Common in China and many countries across East Asia, the fruit is also gaining popularity in the UK.
Photo credit Reuters