When does longan mature?

Longan is one of the famous fruit trees in southern and southeastern China. It is an evergreen tree belonging to Longan of Sapindaceae. It is also called longan, intelligence, three-foot agricultural flavor, etc. It is often compared with litchi. The origin is the most prosperous in Guangdong, followed by Fujian. Yunnan and southern Guangxi also see wild or semi-wild trees in sparse forests. Let's take a look at when Longan matures.

When does the longan ripen?

Longan usually matures in May to October, but the maturity of longan varies according to the region and variety. From the geographical point of view, Thailand longan maturity in late May, Guangzhou longan maturity in mid-July, Guangxi longan maturity in early July to early August, Fujian longan maturity in late July to late August. From the variety point of view,"Fuyan" matures from late August to early September,"Dongbi" matures in late August,"Wulongling" matures in early September,"Songfengben" matures from late September to early October, and "Lidong Ben" matures in late October.

Where is the origin of longan?

Longan is a unique fruit in South China, mostly planted in southern China (Yunnan, Guangxi, Guangdong, Fujian), and litchi, banana, pineapple (pineapple) known as the "four precious fruits of South China", nutritional value and taste is the best Fujian Putian longan. Longan cultivation countries and regions in the world are Thailand, Vietnam, Laos, Myanmar, Sri Lanka, India, the Philippines, Malaysia, Indonesia, Madagascar, Queensland in Australia, Hawaii and Florida in the United States.

How to choose fresh longan?

1, pinch: longan shell hard indicates immature, soft and elastic is mature characteristics, only soft and no elasticity is mature excessive.

2, look: longan peel to choose no spots, clean and tidy, generally lighter color quality is better.

3, roll: good quality longan sugar high, shell, meat, core will be connected, not easy to roll on the desktop, poor quality is the opposite.

4, peeling: good quality longan peeled thick meat, uniform shape, soft flesh and transparent or translucent, sweet taste.

What varieties of longan?

1. Shixia longan: Shixia longan is a famous fresh food species with a long history of cultivation, which is widely spread to Guangdong, Guangxi and other places. There are three strains of Huangke Shixia, Qingke Shixia and Gongfen Shixia, which mature in the first and middle of August and are early-maturing varieties.

2, grass shop seed longan: grass shop seed fruit spherical or slightly oblate, medium large. The pericarp is reddish brown or yellowish grayish brown, with tortoise-like striations. Flesh white to pale yellow wax white, translucent, easy to nuclear. Fruit maturity period from late August to late September, mid-late maturity.

3. Chuliang longan: Chuliang longan is the only variety that can compete with Thailand imported longan and has better quality than Thailand longan. It is an excellent variety for both fresh food and processing. After processing, the longan meat is yellow and translucent, thick in body, dry and storage-resistant, and can be made into first-class to super-grade longan meat.

4. Dongbiyong longan: Dongbiyong longan originated from Wuchuan, Guangdong Province. Its fruit is large, yellow-brown, non-cracking fruit, average fruit weight 12.5~ 15g, maximum weight 20.85g, flesh simply does not flow juice, sweet and often honey, early bearing, high yield, stable yield, large fruit quality.

5. Gushan No.2: Gushan No.2 has strong tree vigor, semicircular crown, round fruit, average single fruit weight of 9.4g, yellow brown peel, milky white pulp, easy to separate from core, crisp meat, sweet taste, superior quality, mature in early August, early maturity and high quality fresh food variety.