Farmers harvest persimmons in Zhangsha village. [Photo/WeChat account: ntwgx6]

As autumn deepens, Qi'an large persimmons are reaching peak harvest in Zhangsha village, Shizong town, Tongzhou district, Nantong, adding a splash of burnished orange to the rural landscape.

Across a nearly 20-mu (1.3-hectare) orchard, some 450 persimmon trees are laden with fruit resembling small lanterns set against a backdrop of lush green foliage. Similar scenes can be found around local farmhouses, where ripening persimmons brighten the autumn countryside.

A local specialty with a history of more than 300 years, Qi'an large persimmons are prized for their thin skins, thick flesh, abundant juice and naturally sweet flavor. The fruit traces its origins to the reign of Emperor Kangxi during the Qing Dynasty (1644-1911), when a traveling vendor brought persimmon seedlings from elsewhere and grafted them onto local trees.

Developed through grafting and selective cultivation, the variety is distinguished by its large, slightly square-shaped fruit and seedless flesh. Most weigh around 150 to 200 grams, while some reach 250 g or more. Exceptional specimens can weigh as much as 400 to 450 g.

Once peeled, the fruit reveals tender, juicy flesh with a rich sweetness and delicate aroma. Its seedless texture also makes it easy to enjoy for people of different ages.

Locals sometimes harvest the fruit with its leaves attached and display it in bowls or baskets as an autumn decoration. As the fruit gradually turns from orange-yellow to deep red, its rounded shape and vibrant color evoke the full moon, symbolizing reunion and good fortune.

Persimmons that are not eaten fresh are often dried into persimmon cakes, allowing families to enjoy their harvest through the winter.