Persimmon drying season in a Chinese city
- Published
Stunning aerial images have revealed a sea of persimmons on rooftops in Quanzhou city in China's southeast.
Persimmon production is a vital way of life for the villagers in Fujian province.
Every year, locals make use of strong sun rays and lay out their fruits to dry before they sell them at market.
Traditional methods of drying the fruit can take much longer - up to 50 days.
Dried persimmons are called Shibing in Chinese and are a popular treat.
Nothing is wasted. The discarded skins of the persimmons are fed to livestock.
Common in China and many countries across East Asia, the fruit is also gaining popularity in the UK.