Dalat, renowned for its favorable highland climate, is a perfect locale for cultivating persimmons. From mid-September to November each year, the Dalat landscape becomes adorned with the vibrant orange hue of ripening persimmons. These exquisite fruits, known as wind-hanging persimmons, are a coveted local delicacy during this season, often exchanged as cherished gifts.
The intricate process of crafting wind-hanging persimmons demands meticulousness, dedication, and expertise to produce wholesome, chemical-free delights. Local farmers select unripe persimmons free from insect damage or blemishes, ensuring they remain firmly attached to the tree. These selected fruits are carefully washed, with only the stem remaining. While there are machines for peeling, some farmers still prefer manual peeling to achieve the thinnest possible skin.
The persimmons are then individually strung up, ensuring they avoid contact that might lead to abrasions. This hanging process spans approximately three weeks, relying on natural wind and sunlight for thorough, natural drying. To preserve their exterior tenderness and interior juiciness, farmers wear gloves and gently massage the fruits daily. It is inevitable that a few persimmons might become damaged during this period, necessitating regular inspections and removal of any spoiled ones to prevent fermentation and unwanted odors.
Moreover, wind-hanging persimmons need safeguarding against rain, fog, and insects. These meticulously crafted fruits retain their tenderness, juicy flesh, and distinct sweetness. Notably, they are rich in vitamins and minerals, promoting health and aiding in the prevention of blood and heart diseases.
Savoring wind-hanging persimmons alongside a steaming cup of tea in Dalat’s refreshing fall-winter climate is an unforgettable experience. Furthermore, the sites where these persimmons hang have gained recognition as popular tourist destinations.
