The main production area for Haman Persimmons is Chilbuk-myeon in Haman, where the region’s abundant sunlight and large temperature fluctuations provide optimal conditions for persimmon cultivation. These persimmons are highly popular overseas and are exported to countries such as Malaysia, Singapore, Hong Kong and Thailand. To enhance marketability, the fruit is thinned several times during growth to increase its size. Smaller persimmons which are better for storage, are often cultivated by allowing multiple fruits to grow on a single branch. Persimmons cultivated this way in Haman are exceptionally sweet and they have a wonderful crisp texture.

Features

• Fresh persimmons with wonderful texture, ripe persimmons with silky smooth texture, yeonsi which are sweeter than ripe persimmons and not puckery and gotgam which are dried persimmons. With fresh persimmons, you can enjoy persimmons in different flavors and texture throughout the autumn season. Persimmon trees are quite resilient to cold weather and the fruit is typically harvested in the fall. Once the tannins inside the fruit coagulate and settle, the puckery taste disappears, allowing you to enjoy fresh persimmons. Known since ancient times as “Geumuiogaek (sweet water inside golden skin gods drink)”, persimmons are rich in glucose and fructose, giving them their characteristic sweet flavor.

Cultivation and Production

• Production and Harvest Period: October to the following February.