When do Pinghe honey pomelos generally ripen?

Pinghe honey pomelos ripen from October to December each year. Pinghe honey pomelo is a famous local fruit of Pinghe County, with a cultivation history of more than 500 years. As early as the reign of Emperor Qianlong of the Qing Dynasty, it was listed as a tribute to the imperial court. Its fruit is large, seedless and of high quality, with a sweet-and-sour taste and a slight bitterness, and it is rich in vitamin C and a large amount of other signature nutrients, and is recognized by the medical community as the fruit with the greatest therapeutic benefits.

Pinghe County is under the administration of Zhangzhou City, Fujian Province, located in the southwestern part of Zhangzhou City, and borders eight counties in the two provinces of Fujian and Guangdong. The territory has layered mountains and clear waters, with 6 major rivers, a warm climate, abundant rainfall, and moderate sunshine and solar radiation hours. It has three major green brands: Guanxi honey pomelo, Banzi banana, and Baiya Qilan tea, and has been named “China's Home of Guanxi Honey Pomelo, China's Home of Banana, and China's Home of Baiya Qilan Tea”.

Pinghe honey pomelo is a type of Guanxi honey pomelo. Guanxi honey pomelo was listed as a tribute to the imperial court during the reign of Emperor Qianlong of the Qing Dynasty. Its characteristics: the peel is bright orange-yellow, the aroma is rich, the fruit is large and the peel is thin, the flesh is seedless, white as jade, juicy and soft, leaves no residue, is sweet with a slight sourness, and has an extremely lasting flavor. Traditional Chinese medicine holds that Guanxi honey pomelo is “neutral in nature, sweet with a slight sourness, and has the properties of promoting digestion and harmonizing the stomach, regulating qi and resolving phlegm, and promoting fluids and quenching thirst”, and is effective for qi stagnation and abdominal distension, excessive white phlegm, cough with itchy throat, indigestion, constipation, and sobering up and detoxifying.