Fuping round persimmon

1. Product Characteristics

Fuping persimmon (round style) is produced in Fuping County, Shaanxi Province, using the local Fuping sharp persimmon as raw material. The round cake is flat and round or round and chunky in shape, with a full appearance and even thickness. The surface of the persimmon is covered with naturally formed white sugar frost of moderate thickness. The flesh is reddish-brown to dark brown, with a soft, dense, and fine texture free from fibrous content. The taste is rich and sweet, with a strong persimmon aroma that melts in the mouth with no astringency. Compared with the hanging style, the round cake is shaped by pressing during the drying process, resulting in denser and more compact flesh, slightly lower moisture content, a richer taste, and a more concentrated sweetness.

Specifications

3. Uses

With its round shape and rich texture as key features, the Fuping round persimmon is suited for traditional food processing and everyday consumption.

Ready to eat: Can be eaten directly from the pack. The flesh is dense and sweet, suitable as a snack or tea accompaniment.

Traditional pastry filling: The dense, compact flesh is suitable for dicing or mashing as a filling for traditional pastries, used in products such as persimmons, persimmon glutinous rice cakes, and persimmon-filled pastries.

Catering ingredient: Suitable for dessert preparation and fruit platter pairings in high-end restaurants, as well as a dried fruit option for banquets.

4. Usage Scenarios

Retail and e-commerce: The round shape is regular and easy to package individually and display, suitable for retail and online sales.

Bakeries and traditional pastry companies: Used in the production of persimmons, persimmon glutinous rice cakes, and persimmon-filled pastries. The dense, fine flesh blends well with pastry and glutinous rice wrappers after dicing or mashing.

Institutional canteens and catering: Used for fruit platters and dessert stations in buffet restaurants, meeting daily production needs.

Gifting and corporate welfare: Round cake gift boxes are suitable for festive gifting during the Mid-Autumn Festival, Chinese New Year, and other occasions, as well as corporate welfare distribution.

5. Material (Origin & Raw Material)

Produced in Fuping County, Shaanxi Province. Fuping is located in the transition zone between the Guanzhong Plain and the Northern Shaanxi Plateau, at an altitude of 400–1000 metres. It has cold winters and hot summers, with large day-night temperature differences, approximately 2,472 hours of annual sunshine, and a frost-free period of 225 days. It is recognised worldwide as a premium persimmon-growing region. Soil types include irrigated silt soil and loessal soil, with a pH of 7.0–8.0 and rich organic matter content. The world's only persimmon museum records that "the premium persimmon-growing region is in Fuping."

Fuping round persimmons use the local variety "Fuping Sharp Persimmon" as raw material. This variety is known for its large fruit size, thick flesh, low fibre content, abundant juice, and high sweetness, making it a quality raw material for persimmon production.

6. Production Process

The early production process for Fuping round persimmons is the same as for the hanging style. Around the time of Frost's Descent each year, fully ripe Fuping Sharp Persimmons are harvested and undergo selection, washing, and peeling. They are then hung for natural sun-drying. During the drying period, the persimmons are repeatedly pressed and kneaded to allow internal moisture to migrate outward, while moderate external pressure shapes the persimmons into a flat round form. Once the flesh is fully softened with no hard core, the stems are cut and the persimmons are removed from the racks. They then undergo a softening and frost-forming process, during which the white sugar frost naturally crystallises on the surface. The entire production cycle takes approximately 30–40 days. No preservatives or artificial colouring are added throughout the process.

7. Quality Control

Raw material sourcing: High-quality Fuping Sharp Persimmons sourced locally, fully ripe.

Frost control: Natural frost-forming process; white frost even and fine.

Shape control: Even thickness; full and complete cake shape.

Final inspection: Colour, shape, frost layer, impurities, and other indicators checked.

8. Packaging & Shipping

Packaging: Standard export packaging uses food-grade cartons or composite bags with moisture-proof trays or individual small packs to ensure protection against pressure, sticking, and maintaining the complete shape of the persimmon cakes during transit. Custom packaging is available upon request, including small household packs, retail packs (such as individual small packs and tray packs), and premium gift boxes.

Shipping: Sea freight, air freight, and rail transport are all available, with delivery to major domestic ports and overseas destinations. Shipments are made directly from the place of origin, with full traceability throughout the logistics chain to ensure safe and on-time delivery. Persimmon cakes require protection from moisture and high temperatures – temperature-controlled transport is recommended to maintain product quality.

9. Delivery & Samples

Sample Service: Free samples are available and can be sent to your designated address. You are welcome to conduct your own inspections before placing an order. Samples are randomly selected from actual stock to ensure they match the batch shipment.

Lead Time: Orders are normally dispatched within 3–5 working days after confirmation. Large orders can be scheduled by negotiation. LCL consolidation is supported to accommodate mixed orders and flexible purchasing needs.

MOQ: Flexible order quantities – both small trial orders and bulk custom orders are welcome, negotiable based on actual requirements.

10. After-Sales Service

End-to-end follow-up: A dedicated representative will track your order from placement to delivery, providing real-time updates on shipping status.

Quality guarantee: If any quality issues are confirmed upon verification, returns or replacements will be negotiated.

Quick response: Responses to any feedback or issues are provided within 24 hours.

Long-term partnership: Stable quality and sufficient supply both during and outside the production season (November to February each year), with consistent availability year-round.

11. Certifications & Compliance

Qualified for export commodity inspection, with full support for customs declaration and clearance

Products sourced from the core production area of Fuping, Shaanxi, with raw materials traceable to specific production areas

Certificates of Origin, quality inspection reports, health certificates, and other documents available upon request

Fuping persimmon cakes are a Protected Geographical Indication product and may carry the official GI label

12.Exhibitions

13. FAQ

Q1: What is the minimum order quantity?

A: Flexible order quantities are supported – specifics can be negotiated.

Q2: Do you offer custom packaging and OEM services?

A: Yes. Packaging specifications, brand labels, and other customisations are available – feel free to discuss your requirements.

Q3: What is the shelf life of persimmon cakes?

A: 6–9 months. Products must be stored frozen at -18°C or refrigerated at 0–4°C. Avoid storage at room temperature to prevent the sugar frost from melting or spoilage.

Q4: Can I get a sample?

A: Yes, samples are provided free of charge – you only need to cover the shipping cost.

Q5: What is the difference between hanging and round persimmon cakes?

A: Hanging persimmon cakes are sun-dried while suspended, resulting in a spindle or pendant shape with soft, honey-like flesh and slightly higher moisture content – the texture is softer and more moist. Round persimmon cakes are pressed and shaped into a flat round form during drying, resulting in denser, more compact flesh with slightly lower moisture content – the taste is richer and the sweetness more concentrated.

Q6: What is the white frost on the surface of persimmon cakes?

A: The white sugar frost on the surface of persimmon cakes is a natural precipitate of fructose and mannitol that crystallises during the drying and softening process. It is a hallmark feature of Fuping persimmon cakes and is safe to eat.