The technique producing naturally dried persimmons were introduced to vegetable farmers in Da Lat by the Japan International Cooperation Agency (JICA) experts in 2017. According to the technique, the fruit is picked, washed and peeled with the stem left hanging. After that, the fruit is hung in a greenhouse for 25 days, during which time it will become ripe and dried. Thus, the fruit will be dried naturally by the sun and wind and keep its tenderness, sweetness, as well as its persimmon flavor.
The dried persimmons using Japanese techniques are sold at 350,000 to 500,000 dong (15 to 22 US dollars) per kg and last for one year. Ho Chi Minh City, Khanh Hoa and Da Nang are the major markets for this product.
In the harvesting season of persimmons, visitors can see orchards of ripe persimmons and learn the process of how Da Lat people make the specialty as well as buy dried persimmons as a gift.
Locals have developed some specialized areas for growing and processing dried persimmons. These include Khe Sanh street, Trieu Viet Vuong street, Trai Mat, Xuan Truong commune in Da Lat and D’ran in Don Duong district.
In the past, the trees were planted alternatively. However, locals saw the potential of persimmon trees. They were easy to grow, had delicious fruit with a high yield so they have increased the quantity of persimmon trees in the area. During harvesting season, locals sell their produce as fresh fruit or make jam.
In 2017, under the assistance of the JICA branch in Vietnam and Japanese experts, the Da Lat authority organized training courses about dried persimmons using traditional Japanese techniques.
The dried persimmons using Japanese techniques are sold at 350,000 to 500,000 dong (15 to 22 US dollars) per kg and last for one year. Ho Chi Minh City, Khanh Hoa and Da Nang are the major markets for this product.
 With their special taste, Da Lat persimmons are suitable for processing dried persimmons. Photo: Thanh Hoa  The process of making dried persimmons begins the process of making dried persimmons begins the Da Lat persimmons are ripe mainly in October and November when. Photo: Thanh Hoa  Ripe persimmons are ready for making dried persimmons. Photo: Thanh Hoa  Peeling persimmons. Photo: Thanh Hoa  Stages of making dried persimmons. Photo: Tran Thanh Giang  Peeled persimmons are ready for hanging. Photo: Tran Thanh Giang  Persimmons are hanged to receive enough sunlight and breeze. Photo: Tran Thanh Giang  Visitors try dried persimmons in Da Lat. Photo: Tran Thanh Giang  Visitors takes photos at a ripen persimmon orchard. Photo: Thanh Giang |
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Dried persimmon manufacturing businesses in Da Lat Le Van persimmon workshop, No.45 Khe Sanh street Tram Hanh dried persimmon workshop, 007/1 Tram Hanh, Tram Hanh commune Dat Lang Cau Dat cooperative, Dat Lang village, Xuan Truong commune Da Lat L’angfarm Stores, which are also present in Ho Chi Minh City, Nha Trang, Da Nang and Vung Tau. |
Locals have developed some specialized areas for growing and processing dried persimmons. These include Khe Sanh street, Trieu Viet Vuong street, Trai Mat, Xuan Truong commune in Da Lat and D’ran in Don Duong district.
In the past, the trees were planted alternatively. However, locals saw the potential of persimmon trees. They were easy to grow, had delicious fruit with a high yield so they have increased the quantity of persimmon trees in the area. During harvesting season, locals sell their produce as fresh fruit or make jam.
In 2017, under the assistance of the JICA branch in Vietnam and Japanese experts, the Da Lat authority organized training courses about dried persimmons using traditional Japanese techniques.
Story: Thanh Hoa - Photos: Thanh Giang & Thanh Hoa
