The Formation of Dried Persimmon's White Frost
Our persimmon is rich in sugar and nutrition, it tasts fleshy soft. The fresh persimmon is rich water,glucose and fructose. When its drying time, water will be burned away, but sugar left on the suface of persimmon, where a layer of white cream will formed. The longer dried persimmon storage, the more frost and sugar formed, therefore, it tastes more sweet.