Housewives in the persimmon season hang the wind to celebrate Tet

Last week, hearing that there will be a cold, dry spell with mild sunshine, Nguyen Thom, 30 years old in Long Bien district planned to start the windy pink season. She spent more than 700,000 VND to order 20 kg of Da Lat square persimmons – the kind that is considered the most difficult but also gives the best finished product.

It took the whole 7th day to peel and hang, so far after four days, the persimmon has wilted. “It’s just great in this weather”, Thom took a few photos to show off on the Japanese-style wind-hanging persimmon association. Dozens of other commenters are also taking advantage of the beautiful weather to dry pink like her.

Nguyen Thom was “addicted” to this hobby in the second season. Unlike some people who use many types of persimmons, she only hangs Da Lat persimmons and standard weather, so she only gets about 3-4 times per season.

Wind hanging persimmon is a method of using natural wind and heat to dry persimmons in a completely natural way. Making persimmons in Vietnam is more difficult than in Japan, Korea, and China due to the climate with high relative humidity. With the fast-changing weather in Hanoi, it takes only 30 minutes to throw out the whole batch. Many people liken, drying persimmons is like “raising silkworms”, needing to follow closely to the point of “eating and sleeping with persimmons”.

The hanging persimmon season usually lasts from the ninth lunar month to close to Tet. However, near Tet, fresh persimmons are scarce, so the price is high. Therefore, this time is being eagerly dried by sisters. To make one kilogram of dried persimmons will need four to six kilograms of fresh persimmon. Many people said that the cost of making can be up to 300,000 VND/kg.

The beautiful weather cannot be ignored. Hong Nhung, 36 years old in Dong Anh district, is also hanging 20 kg of square roses in Da Lat, with the intention of saving this most delicious persimmon for Tet gifts.

Having just learned of this hobby after the Mid-Autumn Festival, Nhung admitted that she had become an “addict”. The first time she ordered 10 kg of Fuji Son La crispy persimmon, but because it was still green, she continued to order 15 kg of Son La persimmon. After three days of hanging, it rained, the risk of spoiling the whole batch.

Nhung borrowed a clothes dryer for “fire fighting”. Persimmons are dried four times a day for an hour and a half each time for a week. The product is successful, the fruit is soft and sweet, everyone can eat it. So far she has tried five batches, with five different fruits and said she will continue to play.

Many people want to make persimmons hanging by the wind in the traditional way, even though they have to be very meticulous from choosing the fruit to peeling, then watching the weather.

Ms. Thuy Linh, 33 years old, in Hoa Binh took advantage of the family’s “tiger cage” to dry persimmons to hang in the wind. “The first day I sunbathe directly for my face, the next day I hang it in the roof with the sun slanting to catch the wind,” Linh said.

The sun is too easy to make bile pink, ferment, the outside dries quickly, but the inside is still wet. Humidity above 65%, even if it is sunny or windy, it will still be susceptible to mold damage. Every time she hung roses, Linh had to see the weather for a whole week before she dared to hang them. If the weather is unfavorable, she puts the persimmons in the refrigerator and waits for the sun to continue. There was a time when the family had to sacrifice the refrigerator for 4 days just to store persimmons.

For her, this hobby has a strange attraction. Seeing the pink ropes on the door frame swinging in the wind is very pleasing to the eyes. Not only her, her husband and children also love to watch. “I don’t eat much, but I’m happy when I bring the results to give each person a little,” shared Linh, who works in a Korean company.

After three years of working with the hobby, Linh worked from the beginning of the season to the end of the season. During the day, she went to work, and at night, she would peel and hang them. Every year she does weightlifting. In the picture is a type of Van Son honey pressed in two different styles.

At first, Ms. Cam Phuong, 36 years old in Cau Giay district, was also fascinated by the pink ropes hanging by friends online. In the first test, she failed, completely lost 10 kg. But now Phuong is a “master”. Not only working for family and friends, but also selling.

This year’s season has just started for more than a month, she has made 260 kg of fresh persimmons. “Take advantage of the beautiful weather this week, I’m cutting another 80 kg,” Phuong said.

Instructions on how to make wind-hanging roses by Ms. Thu Nguyen, the owner of a wind-hanging persimmon business in Da Lat

1. Peeling

Wash your hands before peeling. Peel around the persimmon and leave the stem to tie the string. When peeling, avoid making persimmons scarred. If there is a bruise, it must be cut off.

2. Tie the rope

Use a string to tie around the pink ear, any pink with a stem can be tied around the stem.

3. Dry in a sunny, ventilated and dry place

When hanging at home, you should find an area with less dust, sunshine, and wind as possible, but absolutely avoid rain and fog. Too much sun, too strong wind also makes the persimmon only dry outside but not dry inside, easy to break honey.

4. Pink massage

The more persimmon massage will make the resin secrete more, but depending on the type of persimmon, the peel can be darkened, easily fermented and damaged. If you do not have experience, it is best to just occasionally pinch the persimmon to see if there are any damaged fruits, then discard. Before harvesting, gently squeeze, see that the kernels are no longer flaring, then the requirements have been met.

5. Harvest

For Da Lat persimmons, the average fruit will take about 15-20 days to harvest; persimmon eggs take only 12 days; For large Moc Chau roses, it may take 21-30 days to meet the requirements.

When harvesting, remember to leave the whole pink ear, store it in a plastic bag or vacuum it. You can leave it out in the shade, after five to seven days, the persimmon will gradually develop a white powdery coating around the fruit. This is not a mold, it is a sugar secreted from the rose nectar.

It can then be refrigerated for one to two months. If you want it longer, keep it in the freezer.

Phan Duong
Photo: Characters provided


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