What are the common varieties of longan? The eight excellent varieties are the most popular
Longan, also known as guiyuan, is mainly distributed in southern China. It is a rare and precious fruit rich in nutrients. Regular consumption can boost disease resistance and has anti-aging effects, making it especially suitable for the elderly and women, and it is regarded as a highly nutritious tonic. Now it is again the season for longan to ripen and hit the market. There are all kinds of longan varieties on the market, but most people may not know which varieties they are. So today, the editor will introduce to you the eight kinds of longan we commonly eat.
1. Shixia longan
Shixia is also called cuirou or shiyuan. The fruit is spherical and oblate, the peel is yellowish brown, and the milky white or light white flesh is opaque. The flesh is relatively thick, and a single fruit weighs about 7.5 to 10.5 grams, with some larger ones reaching 15 grams. It is a relatively popular variety on the market. With a honey-sweet, rich sweetness and a crisp texture, its extremely high quality makes it one of the best fresh-eating varieties with a long history of cultivation. In the Pearl River Delta region of Guangdong, this variety matures in early to mid-August and is an early-maturing variety.
2. Chuliang longan
The flesh of Chuliang is white wax colored and opaque, thick, and delicately sweet. It is a famous rare and excellent variety of longan, and is regarded by farmers as the first choice for longan cultivation. Its tree vigor is moderate, the canopy is round-headed or semi-round-headed, the branches and bark are rough, there are many branches, and the leaves are dark green and lanceolate. The fruit is large, the pit is small, it is easy to grow, and it fruits early and yields well. The peel surface is relatively smooth, and its shape is oblate and spherical. A single fruit weighs about 10 to 15 grams, and the size is relatively uniform. The flesh is crisp, with little juice, and does not drip juice.
3. Guangyan longan
The shell of Guangyan is medium thick, reddish brown, and easy to peel; the flesh is relatively thick, waxy white, semi-transparent, and does not drip juice when shelled. The flesh is crisp and refreshing, with a delicately sweet taste, and has a unique aroma when eaten fresh; the pit is medium large, and the edible portion accounts for 70.8% of the total fruit weight; the quality is superior, making it an excellent variety for fresh eating.
4. Gushan No. 2 longan
The fruit of Gushan No. 2 longan is medium sized, and the flesh is waxy yellow and semi-transparent. Gushan No. 2 matures earlier than Shixia longan, and the fruit shape is slightly larger and rounder. A single fruit weighs about 10 to 12 grams, the peel is yellowish brown, and the taste is fresh, sweet, and crisp, with the flesh separating from the pit without dripping juice. The edible rate of the fruit is 70%, the juice contains 20% soluble solids, the quality is first-rate, and the seed is medium large.
5. Dawuyuan longan
Dawuyuan is also called big longan, lychee longan, or shayan. The fruit shape is somewhat spherical, the shoulder of the fruit is slightly raised, the peel is yellowish brown, and the flesh is waxy white and semi-transparent. A single fruit weighs 15 to 23 grams, larger than other longan varieties. The flesh is crisp, lightly sweet, and of medium quality. The average single fruit weight is 15-20 grams, and the largest can reach 31 grams per fruit, making it currently the largest excellent longan variety in China. The flesh separates easily from the pit, is thick, relatively crisp, slightly lighter in sweetness, and of medium quality. The edible rate is 74.3%. The seed is brownish black, glossy, and spherical.
6. Caopuzhong longan
The fruit of Caopuzhong longan is spherical or slightly oblate, with first-rate quality, an edible rate of 63.76%, and soluble solids of 18.91-19.8%. The fruit matures from late August to late September, and it is a mid-to-late-maturing variety.
7. Dongbianyong longan
Dongbianyong longan originated in Wuchuan, Guangdong. Its fruit is large, yellowish brown, and does not split. The average single fruit weight is 12.5-15 grams, with the heaviest reaching 20.85 grams. The flesh is dry and crisp without dripping juice, delicately sweet and often honeyed, and the edible rate is 69-70.8%.
8. Shuangmamu longan
Abbreviated as Shuangmamu, it is a variety of longan. Its mother tree comes from a seedling tree in Hhuadong Village, Caojiang Town, Gaozhou City. Because it has two main trunks "twin-born," it was named Shuangmamu. This variety has strong stress resistance, grows quickly, and has good and stable high yield. In the Gaozhou area, the fruit matures from late July to early August, making it an earlier mid-maturing variety. The fruit is large and uniform, attractive, and the flesh is crisp, with a high edible rate and good flavor quality. It is an excellent variety for fresh eating and is also suitable for processing.
The above are the eight most popular longan varieties on the market summarized by the editor. These eight kinds of longan are in greater demand on the market and are more favored by consumers. The editor reminds everyone here that although longan is delicious, do not eat too much, as eating too much can easily cause internal heat.
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