Where is the origin of the latest Bigen fruit?

Bigen fruit, also known as American pecan, longevity fruit, etc., belongs to the pecan family of the large tree fruit, one of the world's top 10 nuts, crisp and delicious, strong aftertaste, can be eaten raw or fried, can also make a variety of snacks, is a good product for tourism and leisure and high-end gifts for relatives and friends, let's take a look at the distribution of the origin of the fruit!

Distribution of producing area of Bigen fruit

Bigen fruit is native to the United States and northern Mexico in North America. It is one of 17 species of Carya cathayensis in the world. It belongs to pure wild fruit and is a natural green food without any pollution. It has become one of the dried fruit trees in the world. It is cultivated in Hebei, Henan, Jiangsu, Zhejiang, Fujian, Jiangxi, Hunan, Sichuan and other provinces in China.

The producing environment of Bigen fruit

Bigen fruit is a positive tree species, likes warm and humid climate, and has a wide range of adaptation to soil acidity and alkalinity. Slightly acidic and slightly alkaline soil can grow well and is not resistant to drought and barren. It grows rapidly in alluvial plains or river valleys where the soil layer is deep, loose and rich in humus, with deep roots, strong sprouting ability, medium growth rate and long life span. It is suitable for cultivation in rivers and lakes.

Selection and purchase method of Bigen Fruit

1, the selection of Bigen fruit depends on whether the fruit is full, and whether the color of Bigen fruit is uniform, and the size is the same.

2. Bigen fruit has big tip, middle tip, small tip, big round, medium round, small round, etc., large ones are more expensive, but not necessarily big ones are good, depending on personal preferences, small tastes are more delicate.

3. The green root fruit is usually large and round, thin and white, dry, peach kernel slices large, white and clean in color, and high oil content. The selection method should be based on kernel observation, kernel fullness and dryness.

4. All the seeds are oily, sticky, black and brown, and the flavor of hala has deteriorated so badly that they can't be eaten.