With a history of over 2,000 years, Fuping Pointed Persimmons were initially planted as ornamental trees in palace and temple courtyards for the enjoyment of emperors, nobles, devotees, and pilgrims. During the Northern and Southern Dynasties, cultivation gradually shifted from ornamental landscaping to planting along field edges and embankments.
Fuping Pointed Persimmons are notable for their distinct characteristics: the fruits are large, averaging 225 grams, with a tall, heart-shaped or spindle-shaped appearance and quadrangular protrusions around the surface. The calyx is greenish-brown, and the peduncle is thick and slightly tapered. The skin is orange-red with moderate fruit wax, while the flesh is orange, turning reddish-orange when ripe and soft. It has a fibrous texture and an extremely sweet taste, making it suitable for both fresh consumption and processing into dried persimmons.
On September 10, 2013, the former Ministry of Agriculture of the People’s Republic of China officially approved the implementation of geographical indication registration and protection for “Fuping Pointed Persimmon.” On May 20, 2020, it was included in the first batch of the 2020 National Famous, Special, Excellent, and New Agricultural Products Catalog.
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