Description: Known as "Shi Bing" 柿饼, traditionally preserved in the winter. They are commonly used to make wine, put in traditional tea, desserts, and soup.
The White Substance: No, they are not mould. The white substance are crystalized sugar known as Frost, formed during the drying process. The dried persimmons will continue to "FROST" depending on the ambience' temperature. The lower the temperature, there will be more frost.
Crystal persimmons are known to be softer and sweeter compared to the normal ones.
Characteristics: Tender, moist and have an almost jelly-like texture.