What Are the Common Varieties of Chinese Bayberry? A Comprehensive Guide
There are many varieties of Chinese bayberry. It is a famous specialty fruit tree of China and also an economic and ecological tree species in southern China. As we all know, Chinese bayberry is a seasonal fruit that relieves summer heat. The sweet-and-sour Chinese bayberry is not only unique in flavor and rich in juice, but also very high in nutritional value. It enjoys the reputation of a "green fruit" and is widely recognized as a natural green health food, deeply favored by consumers. So what common varieties of Chinese bayberry are there?
1. Dongkui
This variety was selected by Zhejiang Agricultural University and the Chengjiang District Citrus Extension Station from local late-maturing excellent varieties. It is produced in Dong'ao Village, Jiangkou Township, Huangyan District. The tree is vigorous, with a tall and large canopy. The fruit averages 24 grams, with the largest reaching 42 grams. It is purplish red or red, with relatively thick flesh columns, moderate sweet-and-sour taste, and excellent quality.
2. Biqi (water chestnut) type
Produced in Majian, Lanxi, Yuyao, and Cixi of Zhejiang Province. The tree vigor is moderate, the fruit weighs about 10 grams, and it is purplish black. It tastes sweet with a slight sourness, has a small pit and plenty of juice.
3. Ding'ao Mei
Produced in Ding'ao Village, Chashan, Wenzhou City. The tree is vigorous, with relatively sparse and open branches. The fruit is large, averaging 15-18 grams, purplish red, with thick flesh, soft texture, abundant juice, sweet taste, a small pit, and top-grade quality.
4. Wandao Chinese Bayberry
Produced in Gaoxie, Zhoushan, Zhejiang Province. The tree is vigorous. The fruit averages about 11.2 grams, is round, purplish black and glossy, with good quality.
5. Large-leaf Xidi
Produced in the East and West Hills of Dongting, Jiangsu. The tree is vigorous, with large and thick leaves. The fruit is medium to large, weighing 13 grams, purplish red or purplish black, with fine and juicy flesh, sweet-and-sour and tasty, and excellent quality.
6. Small-leaf Xidi
The flesh columns are round and tightly arranged, the fruit surface is relatively smooth, and when ripe the fruit surface is deep purplish red; the flesh is relatively thick, the texture is relatively firm, and the flavor is richly sweet.
7. Dalizi
Produced in Qianqi, Fuding, Fujian. The tree is vigorous. The fruit is purplish red, medium to large, averaging 12.9 grams, with soft flesh and a sweet-and-sour taste.
8. Guangye Chinese Bayberry
Produced in Jingxian, Hunan. The fruit is large and spherical, with radial grooves at the top extending to the middle of the fruit, giving it a glossy appearance. It is purplish red and of top-grade quality.
9. Wusumei (black crisp pit)
Produced in Neishe Village, Xilu Town, Chaoyang District, Shantou City, Guangdong Province. It is an improved variety selected in recent years. The fruit weighs about 16 grams and is purplish black. The flesh is thick and loose, the juice is abundant and the taste is sweet, the pit is small, and the quality is excellent.
10. Xishan Wumei
The fruit is large in size and is a rare large-fruited variety among early-maturing varieties. The flesh has a moderate firmness, a rich flavor, and abundant aroma.
11. Datanmei
The fruit stalk is extremely short; the flesh columns vary in length, with pointed or blunt tips bearing points, and the fruit surface is rough and uneven. The fruit color is deep red with black; the flesh is soft and juicy, containing 9.9% soluble solids, with a rich taste, moderate sweet-and-sour flavor, and excellent quality.
12. Zaose Chinese Bayberry
Among early-maturing varieties, it belongs to those with relatively large fruit shape; when fully ripe, the fruit surface is purplish red, both the fruit top and base are flat and round, and the fruit stalk is small and yellow-green; the flesh columns are round or pointed, the flesh is slightly coarse, juicy, and of top-grade quality.
13. Shuimei
This variety has fruit with soft flesh and plenty of juice, large fruit, and a small pit, suitable for fresh eating and processing. This tree species has strong adaptability and relatively high yield.
14. Wanji Honey Bayberry
The flesh is dense, sweet-and-sour and palatable, with top-grade quality. It ripens in early July and is an excellent variety for both fresh eating and canning.
15. Crystal Chinese Bayberry
A mid-season variety, ripening in mid-to-late June. It is produced in Shangyu, Zhejiang. The fruit is slightly flat-round, milky white, glossy, richly sweet with a slight sourness, with a fresh fragrance, and excellent quality for fresh eating.
The above are the Chinese bayberry varieties introduced by the editor. At present, Chinese bayberry is mainly distributed in Yunnan, Guizhou, Zhejiang, Jiangsu, Fujian, Guangdong, Hunan, Hubei, Guangxi, Jiangxi, Sichuan, Anhui, and Taiwan, China. As a specialty fruit of China, Chinese bayberry grows in mountainous areas far from large cities, is rarely affected by air pollution, requires extensive cultivation management, and has few pests and diseases. Friends who want to grow Chinese bayberry can consider the above varieties.
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