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Taiwanese Dried Persimmons

The Persimmon’s Of Taiwan Wei wei jia Tourist Farm In Hsinchu County

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                                                              Persimmon’s Of Weiweijia Orchard

Welcome to the Weiweijia Orchard, home to some of the best persimmons in Taiwan. Fall has arrived in the mountain villages of eastern Hsinchu County, Taiwan, and the villages, no matter how small are alive with excitement, as it is time to harvest and dry the persimmons.

The villages are small, consisting mainly of the main avenue, and things move very slowly and peacefully. Fields are ripe and ready to harvest, with many vegetables, fruit orchards, and rice farms all around each of these tiny villages. But the highlight of them all is the persimmon harvest from late September to late December. The village of Hsinpu is perhaps one of the best-known villages during persimmon harvest, as it is the closest village to Weiweijia Orchard, one of the best known Traditional Hakka Persimmon Orchards in Hsinchu County.

So what sets the small village of Hsinpu apart from others, and how does Weiweijia Orchard fit into the puzzle? This is the center of Hakka culture, and here you see history come alive into everyday life. Traditional values are important here and many of the farms are well known for doing things the traditional way. Weiweijia Orchard is committed to bringing the cultural past of the Hakka people alive, and the persimmons are dried and cared for as they have always been. This is Hakka culture and history at work today!

                                  Fall Is The Season Of Traditional Dried Persimmons In Taiwan

The mountains in Hsinchu County grow an abundance of persimmons. Some of the farmers just export them to fruit markets in the USA and throughout the world, others, using traditional Hakka methods, dry the fruit as it has always been done.  At Weiweijia Orchard, and many other traditional orchards, visitors are free to roam and watch all the different steps that go into drying the fruit. The fragrance of the fresh fruit drying in the sun is heavenly.

In Taiwan, no matter if the fruit is being dried and cared for like the Haka have done it for centuries, or if they are done by modern methods, the fruit is hand-picked fresh daily, washed, and the skins removed. Drying persimmons in Taiwan is an art, and the finished product a delicacy enjoyed throughout Asia.

                                    Smiling Faces Greet You As You visit Weiweijia Orchard

So why is the Weiweijia Orchard such a special place for tourists? One, it is one of the few places where you can see each step of the drying process. It is also really close to the village of Hsinpu, making it convenient. Most people find that it takes no more than 10-15 minutes to walk to the farm from the village. That makes it really convenient and pleasurable. Put perhaps the greatest draw of all, is all the smiling faces willing to pose for photos. These beloved workers all dressed in traditional Hakka attire are perhaps one of the greatest assets to the farm, after the fruit itself.

                              Friendly Workers Drying The Fruit With Traditional Methods

If you are a photographer, you will love all the photo opportunities at this traditional Hakka orchard. As you approach the farm, you will see a traditional home with persimmons drying. Everything about this traditional Hakka farm is unique to the way things have always been among the Hakka. As you continue to the main orchard, you will see the bulk of the persimmons drying in the Taiwanese sun. There are many ways to see the drying racks, including a traditional viewing platform that is accessible by a small flight of stairs.

What a special opportunity it is to spend the day immersed in the traditional Hakka culture. There is so much to see and learn. Welcome to the living history of an ancient people, the Hakka.

                                       These Persimmons Represent Centuries Of Wisdom

Centuries ago, the Hakka had many wars and was always on the flight. It was in that time period that they began drying everything. They would either dry or cure all their food so that if needed, it was easy to transport. The dried persimmons were their main food source during these tough times.  Dried food is light and easy to take with you when you must flee.

                                                  Thousands Of Persimmons Drying In The Sun

The fall in this area of Taiwan is dry, lacking in rain, and the winds continue to blow day after day. The Hakka, working with the land, the lack of rain, and the wind have for centuries found that this is the time for drying the persimmons. This is a perfect time, the perfect place, and the right people to make drying persimmons a success story.

                                                          Persimmons Drying In The Sun

So have you ever wondered what you would do with so many persimmons? One of the most unique teas is made from persimmons and ginger with spices. Let’s give this amazing tea a try!

                                                             Amazing Persimmon Tea

Take about ten dried persimmon slices with a 4-inch piece of ginger sliced. Add to a pot with 2-3 cups of water (for stronger tea use less water). Then add the following spices: 1-2 tsp peppercorns, 1-2 sticks of cinnamon, 1-star anise,  1 pod cardamon, 1 tsp fennel, and 1-2 cloves. Bring to a boil and simmer 15-20 minutes.

Strain off the spices and serve black or with milk and a touch of honey. Delicious!

Note: This tea was inspired by a recipe from Mountain Field Farm Supply and changed to make the perfect cup by a member of the Explore Traveler Team. Everybody has their own idea for what makes that perfect cup of tea. 

                                 Dried Persimmon Cakes Are A Sweet Traditional Dessert In Taiwan 

What a magnificent sight as you comb the hills in Hsinchu County for the famous persimmons drying in the Autumn weather of Taiwan. Autumn is a perfect time, as it is dry and the fall winds blow. This is the perfect time of year for making mouth-watering Persimmon Cakes. On their own, they are delicious, and they can be served in so many ways.

One of the mouth-watering ways to eat these persimmon cakes are to make a simple two-ingredient snack. Take a large dish that is then lined with parchment paper and slice however many persimmons you desire to bake. It is best if you slice them nice and thin. Cover the pan with the sliced persimmons and sprinkle lightly with cinnamon. Place in the oven at 350 degrees. Bake for 10 to 12 minutes. Take out of the oven and let cool slightly. Serve while warm.  This is a well-loved snack among children and adults alike. It is delicious! It is fast! It is amazing!

                                                         More Persimmons Drying In The Sun

This is the land of the Hakka, and there are many farms that dry the persimmons the traditional way. Have you ever thought about what is the best way to eat one of these Persimmon Cakes? By far the favorite seems to be, to just get a spoon, and spoon out the lovely custard in the middle. Certainly, that is a marvelous way to eat one of these deliciously dried persimmons.

Another easy way that many like is to spread the fruit on a pan and let it dry some more. Then cut in strips and roll up. The children call them fruit roll-ups. With no added sugar, it certainly is healthy. Others like to make juices and smoothies with the fruit. One delicious option is to take persimmons and ginger and put in a blender. Blend and serve. Can you get any easier and still be delicious?

                                                         Making A Delicious Persimmon Wine

In looking for a good, but easy, Persimmon Wine Recipe, I found this one by “The Inn at the Crossroads.” It was taken from their website just as it was shared: http://www.innatthecrossroads.com/readyish-tart-persimmon-wine/

                     Tart Persimmon Wine Recipe

Makes 1 gallon

Ingredients:

  • 3 lbs. ripe persimmons
  • 7 pints Water (enough to fill)
  • 3 cups of sugar
  • 1/2 teaspoons Pectic Enzyme
  • 1 tsp Yeast Nutrient (optional)
  • 1 pkg wine yeast
  • 1 Tbs. saffron (optional)
Equipment:
  • 1 large glass jug, at least 1/5 gal. (two jugs are ideal, for moving wine back and forth between them.
  • airlock
  • cheesecloth
Cut your persimmons into chunks, removing any seeds. Place the fruit chunks in a large stewpot and add just enough of your 7 pints water to cover. Simmer for around a half hour, or until the fruit is mashable. Add the mashed fruit and the water it was simmered into a large glass jug.
Add the remaining ingredients and close the jug with an airlock. Allow sitting for one week.
Pour your wine through a filter, such as cheesecloth or a clean stocking, to remove the fruit pulp. Allow to sit for a couple of days, then rack into a clean bottle. Add saffron for color. Continue this process of racking until the wine turns clear and stops putting down any lees.
After about 2 1/2 weeks, ours was clear and a gorgeous color from the saffron. We racked it into bottles, and let it age.
*After about 3 months, it’s drinkable, but tart. You may want to add some honey.
*After about 5 months, it’s actually turning quite lovely!
This is an easy recipe that anyone can make at home. If you like wine, why not give it a try. Some people prefer to add a small amount of honey to the finished product.

Persimmon And Papaya Trees Growing In The Mountains Of Hsinchu County, Taiwan
The mountains of Hsinchu County, Taiwan, are the place to be if you are looking for fresh persimmons and papaya. Here in the mountains, you will find them growing together. Mainly in this area, you will see the Hakka picking the ripe persimmons to take back and dry the traditional way. However, you will also see Herbalists forging for this highly sought after fruit for medicinal reasons. Many physicians in Alternative Medicine believe persimmons to be effective for the control of High Blood Pressure. The leaf makes a good tea, as well as the fruit. It is also used to lower body temperature in cases of high fever.
Many Japanese physicians use both the fruit and the leaf to control fluid retention, high blood pressure, constipation, and stroke. It is also thought to control blood flow and helps in reducing body temperature.
In the USA and Europe, it is also considered to be a good aid for use in lowering blood pressure and helping to control fluid retention. Teas are often made from the leaf and the dried fruit. Because it is thought to control blood flow, it possibly is a good aid for controlling strokes.
Regardless of its medicinal uses and effectiveness, it is highly sought after by the Hakka for drying the traditional way and is prized throughout the world.
  Smoked Persimmons And Friendly Faces At Weiweijia Orchard In Hsinchu County of Taiwan
So are you ready for a unique fall adventure in the mountains of Taiwan?  Fall is the time that the persimmons are drying and Wei Wei Jia Persimmon Tourist Farm in itself, is an adventure in Hakka life and culture.
If you are not driving out to the Wei Wei Jia Persimmon Tourist Farm, then the easiest way is to take the train to Jhubei Station in Hsinchu and then take a short walk to the bus station. The most direct bus line is bus 5618 to Hsinpu village. Just get off at the church and climb the hill to the farm.
This is the time to book your Hsinchu County adventure. Wei Wei Jia Persimmon Tourist Farm is the place to be. What an opportunity to smell the persimmons as they dry on their racks. The possibilities for outstanding photos are endless, and the workers are a delight. The workers at the Wei Wei Jia Persimmon Tourist Farm are the friendliest people around. You can not help but love the Hakka costumes and the bright and friendly smiles. For your convenience, there is a small store where you can buy persimmon products to take back home.
So why not pack your backpack, grab your passport, and head on out to Hsinchu County, Taiwan!
persimmons of taiwan
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A Fruit Tree Journey Through Taiwan

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Fresh fruit

Season Of Sweet Baby Green Mangoes

Taiwan is a Taiwanese fruit lover’s paradise. This is an island of plentiful fresh fruit in season. Taiwan grows extraordinary and delicious fruits. These are some of the best in the world. Taiwan has a rich volcanic soil which is a farmers delight. The island is also so small, that all produce travel

There is always ms for short distances. The Taiwanese are privileged to enjoy some of the best bananas, and melons of all kinds. Here you can enjoy guavas and mangoes that are fresh in their season.more than enough fresh fruit in the Morning Market for all those who desire. Picked fresh off the tree, it left for the market just a few hours earlier. Everything is ready to eat and fresh. The most amazing thing you will see is bin after bin of fresh fruits and vegetables. Even the large supermarkets have fresh produce that the farmers brought early in the morning. This island is indeed a fruit lover’s paradise.

One of the many amazing fruits growing in this fruit lover’s paradise is the Baby Green Mangoes. These are so sweet to taste, they almost melt in your mouth. They are perhaps one of the sweetest mangoes in the world. Taiwan is famous for their juicy fruit that is served over a bed of ice. This island delicacy is a giant mound of frozen mango and ice covered with fresh mango. This is the perfect fresh drink on a hot tropical day. If you are guests at an island ceremony, it is not unusual to see a huge oversized mound of shaved ice with the fresh mango over the top. The Taiwanese love their frozen mango specialty. It is an island delight!

persimmons

Fresh Persimmons

Fresh persimmons abound throughout the island. There are ample of this fresh fruit for all. There is nothing like a bowl of fresh persimmons for breakfast. Persimmon juice is fantastic. However, it is not the fresh persimmons that Taiwan is best known for, but the dried. The area of Hsinpu, with its many hills and very dry weather, together with a strong wind that arrives each fall, makes this area the dried persimmon capital of Taiwan. They have many persimmon trees and a super suitable condition for making dried persimmons naturally. The wind and the sun make this a perfect art of love.

bitter melon

What Is This Warty Strange Fruit?

Bitter Melon is a tropical and subtropical fruit. It is grown for it’s very bitter but edible and valuable fruit. This strange fruit has a very warty exterior and is oblong in shape, much like a cucumber. It is about the same size of a very large cucumber. It is perhaps the world’s most bitter tasting fruit. Regardless of its taste, it is often combined with other foods and is widely desired on the island and mainland China. Only in recent years, are other countries starting to discover the many benefits of this strange fruit.

Bitter Melon is an excellent weight-loss fruit. It is a major ingredient in many commercial weight loss products. With so many desiring to lose the added pounds, why not learn the art of cooking with this island powerhouse?

In Chinese Medicine, Bitter Melon has been used for centuries in the treatment of Type 2 Diabetes. It is favored throughout China for it’s a natural way to lower blood sugar levels. While not much research has been done in Western Countries, it is a safe fruit to use in your cooking.

A favorite way to use this amazing fruit is in stews, soups, and stir-fry dishes of many kinds. It also pairs nicely with curry, peanuts, and coconut. This is a basic curry recipe using coconut and bitter melon. I also like to add some raw peanuts:

Bitter Melon and Coconut Curry

INGREDIENTS:

  • Bitter gourd – 1 medium gourd
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Dry red chillies – 2 (you can use more or less)
  • Curry leaves -1 sprig(Find in Asian or Indian Markets)
  • Onion – 1 medium sliced
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Chili powder – 3/4 tsp (Use hot or mild, according to taste)
  • Green Chilies–2 (Use hot or mild)
  • Tomato– 1 chopped
  • Coconut — 1 Cup
  • Plain Yogurt–1 Tablespoon
  • Coconut Oil–2 Tablespoons
  • Salt to taste

DIRECTIONS:

Cut the bitter gourd lengthwise, remove the seeds, wash and slice them.  Apply salt and yogurt and keep aside for 15 minutes.  Heat oil in a pan and fry the bitter gourd pieces till golden brown.  In the same oil, simmer mustard seeds and cumin seeds.  Add dry red chillies and curry leaves.  Then add onions and saute till they turn pink.  Now add the spice powders and saute for a minute.  Add tomatoes and green chillies.  Saute till oil separates.  Now add coconut milk and fried bitter gourd pieces.   Mix well and heat through.  Add more salt if needed.  Switch off the flame before it boils. Serve over rice and sprinkle raw peanuts on top if desired.

(Basic recipe taken from saltandspice.org with my modifications and notes.)

Another way that is just catching on is adding it to your morning smoothies. Many things have even more nutrition when used in their raw state. Here is an excellent way to use it in your morning smoothie:

Bitter Melon Smoothie

INGREDIENTS:

  • ½ – 1 small bitter melon
  • ¼ pineapple
  • 1 pear
  • 2 celery sticks
  • 1 lemon

DIRECTIONS:

  1. Wash all produce well.
  2. Remove the skin from the pineapple.
  3. Cut the bitter melon in half longways, scoop out the seeds and white flesh with a spoon and juice the outer green of the bitter melon.
  4. All all produce through juicer and enjoy!

SUBSTITUTIONS:

  • Bitter melon – cucumber, grapefruit, winter melon
  • Pineapple – apple, green melon
  • Pear – apple, orange
  • Celery – cucumber, zucchini, chard (silverbeet)
  • Lemon – grapefruit, lime

Servings: 1

 (This recipe is found on the website: REBOOTWITHJOE.COM)
Olives

Taiwan’s Preserved Olives

Another unique delicacy is Taiwan’s preserved olives. These olives are candied. They are a very sweet and spicy dried fruit. Very fragrant and delicious! There is also a red spicy olive that tastes nothing like an olive. This candied olive has a crispy crunchy texture to it. It is slightly sweet with a mild spice flavor. The plain olive cannot be found here with these salty and sweet Taiwanese Delicacies.

There are many different Olive Trees grown in Taiwan. Some are best used fresh and others canned. Still, others can be dried for use in standard recipes latter. What is notable about the olives that are used for candied olives, is that any variety can be used.

The best way to do candied olives at home is to place 1 cup any kind of olive in 2 cups water. Bring the olives to a boil and cook 2 minutes and then strain. Repeat 6 times with fresh water each time. For the 7th time use 1 quart of water and 2 cups of sugar. Bring to a boil and cook for 5 minutes. Let the olives remain in the syrup overnight. In the morning, drain and roll each olive in sugar and place on a cookie sheet lined with parchment paper. Place in a sunny spot on the table to dry. (If you have a gas oven, you can dry in the oven. The pilot light is the perfect temperature.) They are finished when dry and crispy.

This is the perfect treat for a cold winter’s night in front of the fireplace. If you think outside the box, there are many Asian treats that you can make in your home. And of course, on your next trip to Taiwan, be sure to taste their candied fruit. The olives are the best!Dragon Fruit

Taiwan’s Superfruits

The Longan and Dragon Fruit has been used for thousands of years for good health throughout Asia. Today, the world over, we call them Super-fruits! What has been used throughout Asia for centuries is just now coming to the attention of Westerners. There is a whole world of fruits out there that most people have never heard of. Here are a couple of favorites.

Longan is a fruit that is slightly smaller than a Lychee. It has a brown skin which is smoother than the skin of the Lychee. The Logan and Lychee taste quite similar to one another. The Longan tastes wonderful and has been used for a tonic fruit for centuries in Asia. This delightful fruit when peeled is white. It has been considered an anti-aging fruit in Chinese Medicine for centuries. They also used it for various sexual disorders. Longan fruit has been used successfully by the Chinese for thousands of years medically. This small fruit contains a wealth of powerful antioxidants. It is also very low in calories. Many Taiwanese consider this the perfect fruit. When traveling in the countryside, you will often see several of these trees around their small country homes. The Longan Fruit is one of today’s superfruits!

Another one of the incredible superfruits of Taiwan is the Dragon Fruit. It is red on the outside with little horns all around. The most common color of the inside fruit is white with tiny black edible seeds. These are extremely good, but wait till you taste the yellow fruit with black seeds. Just when you think that this tasty fruit can get no better, you will taste a magenta one with the same black seeds. This is the king of the three different varieties. It is also the hardest to find.

These spectacular cactuses have a most amazing flower that mysteriously only blooms at night. If you can catch a glimpse with your flashlight, you will find them to be very beautiful. The bloom opens in the night and dies at the break of day.

A perfect breakfast plate in Taiwan may have a Dragon Fruit, a large Pomegranate, a green Orange, and a huge Persimmon. Taiwan is indeed the Kingdom of Fruit. As a tropical country, all the tropical fruits grow beautifully there. The center of the island has mountains that are near 4,000 feet, making it perfect for fruits that also grow in more temperate zones. There is nowhere else that has so many different types of fruit trees thriving naturally. Taiwan is a land of Superfruits. The Dragon Fruit is just another of the many fruits that grow and thrive on this small island.

Papaya

The Papaya Tree

Our fruit tree journey cannot end without highlighting the Papaya Tree. Though there are so many more fruits that grow and thrive on the Island of  Taiwan, the Papaya is a superstar. The Papaya Tree is perhaps one of the world’s favorite fruit trees.

The Taiwanese Papaya is actually a dwarf variety that grows to only around 7 feet or a little more. This is in comparison to the non-dwarf varieties that tour over the others, at around 15 feet.  This papaya is red with the black edible seeds. The scent of this papaya is heavenly. This papaya is well liked by farmers, as it is easier to pick the fruit. There is less chance of crop damage when the fruit is lower to the ground. The Red Lady Papaya is a fast grower and a mega producer. When planted from seed, it will usually produce the second year.

These sweet and delicious fruits of the Red Lady Papaya Tree are smaller than the fruits from the larger trees. They also have a stronger fragrance and are sweeter to taste. They are giving Taiwan a higher yield, as they fruit more often. They are another one of the superfruits of Taiwan.

Our fruit tree journey through Taiwan has been amazing. There are very few places in the world where you can indulge yourself with so many different superfruits at the same time. Taiwan is indeed a fruit lover’s paradise.

So what is on your breakfast plate? I think small papaya, some fresh dates, a few figs, and a green orange sounds great. There is nothing like starting the day with a plate of garden fresh fruit. Some freshly baked bread with freshly made butter and tea will complete this perfect island treat.

Are you ready for a Taiwan fruit adventure? Anytime, is a good time, to begin your superfruit journey.

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Sanxiantai Dragon Bridge Taitung, Taiwan

Traditional Taiwanese Dried Persimmons

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Taiwanese Traditional Dried Persimmons

 Traditional Taiwanese Dried Persimmons

Traditional Taiwanese Dried Persimmons can still be seen in Xinpu Township, Hsinchu County (新竹縣新埔鎮). If you arrive at Weiweijia Persimmon Orchard (味衛佳柿餅工廠 ) during the month of September, you will see the whole persimmons drying in the open air. The colorful scene is beautiful! The fragrance of the persimmons is heavenly. The hills and terraces of Xinpu, coupled with the dry climate, make the perfect environment for drying persimmons. From the month of September through the month of December the dry winds blow. This is natures food dryer. The persimmons are dried naturally. There is no need for baking.

The modern method of drying persimmons is to slowly bake them at low heat. This prolonged baking process strips away the nutrients of the fruit. Weiweijia Orchard still dries the persimmons the traditional way. They are laid out in the sun for a week to ten days. When the fruit is completely dry, it can be kept for a long time. No refrigeration needed. In doing things the traditional way, using only the dry winds, the nutrients are kept and the fruit retains it’s a good flavor.

Weiweijia Persimmon Orchard is clean, modern, and run by knowledgeable people. They understand the fruit! They know the art of drying fresh fruit. They are professionals! The staff at the orchard is friendly. The fruit must be picked at exactly the right time. If not, the persimmons will not dry correctly. They cannot be overly ripe, or the fruit will fall apart in the drying process. The world of drying fruit is a science. It is precise! Nothing can be left to chance. The finished product will only be high quality if each step along the way is done precisely on time.

If you enjoy the fragrance of the persimmons drying in the open air, you will enjoy the Weiweijia Persimmon Orchard during the fall months. Be sure to watch the women as they peal the persimmons. Then they are carefully charcoal grilled. The grilling speeds up the drying process. It also helps the persimmons to retain their color. Fruit that is not grilled will often become dark when the air touches it. The grilling process also sterilizes the fruit, so they do not carry harmful bacteria. They are then placed on open racks and set in the sun to dry. Mid-way they can be shaped if needed. At the close of the drying period, they are put briefly in the oven to disinfect the fruit.  The persimmons are then placed in the freezer for a few days. They are then taken out and packaged to sell. Drying persimmons the natural way is a science. It is a work of art. The staff at Weiweijia Persimmon Orchard invites you to join them during the windy months of fall. Come, immerse yourself in the traditional culture of drying persimmons the natural way. The air is dry! The wind is blowing! Are you ready? Grab your passport and pack your bags. Join us at the orchard.

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