Hong Hac Tri – The Flavor of Ancestral Land

When Phu Tho is mentioned, most people will think of the sacred Hung Temple, the beauty of the terraced tea hills, or the specialties that have made Phu Tho famous such as matured chicken, Chung cake, Giay cake, sour meat, and Com cakes. However, in this region of the midlands, there is another precious local product that is not any less famous, known as Hong Hac Tri – seedless red persimmons. This rare and precious fruit in the Ancestral Land is considered a delicacy offered to kings in the past and has gained recognition throughout the country.

With a uniquely delicious natural fragrance, Hong Hac Tri persimmons have been a source of pride for the people of the Ancestral Land, a place where rivers intersect. For a long time, these fruits have become a well-known specialty, especially during the Mid-Autumn Festival.

Hong Hac Tri originated from Bach Hac commune (now Bach Hac ward, Viet Tri city, Phu Tho province). This type of fruit is also called Bach Hac Persimmons. Before the period of peace was restored, in the delta of the Viet Tri city’s rivers, there existed a vast Hong Hac forest extending for 4-5km, with thousands of ancient persimmon trees. Families owning a persimmon garden were considered to have a never-ending source of food, as one persimmon tree could be exchanged for 3kg of rice, and 1kg of fruit could be traded for 1.5kg of rice.

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Ripe Hong Hac Tri persimmons in the autumn sun

Hong Hac Tri is a tall and robust tree, growing low and spreading wide. The fruit is unique, with a square shape, elongated, cylindrical, slightly conical, featuring distinct 4 edges and a beautiful appearance. It is especially notable for being seedless. Because of its beautiful shape, in the past, when arranging fruits on a ceremonial tray to present to the king, the persimmons could be stacked high without any shifting. When ripe, Hong Hac Tri persimmons have a vibrant yellow color, with rich golden flesh that is crispy, sweet, cool, and has a unique fragrance. The taste of this type of persimmon is particularly special and hard to match by other varieties.

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Elongated and beautiful Hong Hac Tri persimmons

To ensure sweetness and a delightful fragrance, harvested Hong Hac persimmons need to be left to dry for a day to remove the inner latex before soaking. If soaked immediately, the fruit will become “tai” (soft) and lose its crispiness and flavor. The soaking water must be clean, typically from hill wells rather than tap water or river water, and the best soaking container should be a large, clean pottery basin.

The soaking time for Hong Hac Tri persimmons is 2 days and 3 nights if harvested in August, and 3 days and 3 nights if harvested in September according to the lunar calendar. It is essential not to soak them too little, resulting in astringency, nor too long, which may cause spoilage. After soaking, the persimmons should be left to air dry for another day and night before they are ready for consumption.

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The joy of Mr. Thai when talking about the over 100-year-old Hong Hac Tri tree in his family

In the past, the first plate of Hong Hac persimmons from the annual harvest was dedicated to ancestors before being distributed among family members. The moment to savor this unique specialty is brief, lasting only about 15 – 20 days each year, and cannot be acquired with money alone.

Previously, Hong Hac Tri persimmons were mainly grown in the delta areas of the Hong and Lo rivers. This variety of tree is resistant to water, has a long lifespan, and some trees over a hundred years old still yield fruit. The areas that used to grow Hong persimmons extensively were Minh Nong, Tien Cat, Duu Lau, and Trung Vuong. Each Hong Hac tree was considered a great asset for the families owning them during that time. However, today, Hong Hac Tri persimmons are rare and are sporadically grown in a few households in Trung Vuong commune, Viet Tri city. The difficulty with Hong Hac Tri is that it cannot be propagated by root cutting or branch grafting. As a result, there are very few newly planted trees.

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Plump and full Hong Hac Tri persimmons

Among the gifts of autumn, Hong Hac Tri persimmons, with their sweet, cool, and crispy taste, are a sweet gift from the Ancestral Land. Those who have tasted this special fruit from the mountainous region increasingly cherish and eagerly anticipate the next autumn to enjoy it again.

Especially during the traditional Mid-Autumn Festival, Hong persimmons are indispensable on the feast table to welcome the moon in every family, and are often used as gifts for friends and relatives. Placed on the Mid-Autumn Festival table, Hong Hac Tri, when enjoyed under the autumn moonlight, has a delicate taste that is hard to match with any other fruit. Although it may seem small, each Hong Hac Tri persimmon is always plump and firm, symbolizing the abundant and unyielding life of the people of the Ancestral Land, especially for children during the Mid-Autumn Festival.