Where is the water caltrop a specialty? Detailed introduction to its main producing areas

The water caltrop is one of China's famous specialties, also known as fengling, wuling, water chestnut, etc. It has a cultivation history of more than 3000 years. The fruit has sharp horns and matures around August each year. When young and tender it can be eaten raw as a fruit, and the mature fruit can be eaten cooked or processed into water caltrop flour. The skin is crisp and the flesh is delicious, with a tasty flavor. Now let us take a look at where the water caltrop is a specialty!

Where is the water caltrop a specialty?

The water caltrop is a specialty of Lake Tai, the Pearl River Delta, Hong Lake and other places. The water caltrop is an annual herbaceous aquatic plant of the genus Trapa in the family Trapaceae. It is generally planted in wet muddy areas with a temperate climate. In southern China, it is cultivated most in the lower Yangtze Lake Tai region and the Pearl River Delta. In addition, it is also commonly cultivated in southern Shaanxi, Anhui, Jiangsu, Hunan, Jiangxi, Zhejiang, Fujian, Guangdong, Taiwan, China and other places.

When is the water caltrop on the market?

The water caltrop is generally on the market from July to September, with a price of about 3 to 5 yuan per jin. The water caltrop begins to grow tender leaves in April in spring, begins to bloom in May, begins to grow tender water caltrops in June, and can mature in July. In August the water caltrop ages and falls off, so the water caltrop in July is the most crisp, tender and delicious. Moreover, fresh water caltrops actually cannot be eaten for very long, lasting at most about ten days, and the water caltrops that come out afterward will gradually become old.

What types of water caltrop are there?

1. Wonton water caltrop: Produced in Jiaxing, Zhejiang and other places. A late-maturing variety, sown at Qingming, harvested from Qiufen to Shuangjiang. High quality and high yield, sweet and glutinous in taste, with a yield of 1000 to 1200 jin per mu. The fruit skin is greenish-white, with 40 to 50 per jin.

2. Water red caltrop: Produced in the Suzhou, Hangzhou and Jiaxing area. An early-maturing variety, sown at Qingming, tender caltrops begin to be harvested at Liqiu, and old caltrops are harvested at Chushu and Shuangjiang, with a yield of 800 to 1000 jin per mu. The fruit shape is relatively large, with 25 to 35 per jin.

3. Bat caltrop: Produced near Nanjing. An early-maturing variety, sown at Qingming, harvested at Chushu and Hanlu. The growth vigor is relatively weak, the leaf surface is light green, and the underside is reddish-brown. The fruit shape is medium, and the skin color comes in two types, red and green, with about 40 per jin.

4. Nanhu caltrop: Produced in Nanhu, Jiaxing, Zhejiang. An early and mid-maturing variety, sown at Qingming, harvested from Chushu to Shuangjiang. Good quality, with firm flesh and a slightly japonica-like texture, greenish-white skin, degenerated four horns, medium fruit shape, with about 40 per jin.

5. Shaobo caltrop: Produced in the Lixiahe area of Jiangsu. An early and mid-maturing variety, harvested from Chushu to Hanlu. Medium yield, greenish-white skin, relatively large shoulder horns, sharp waist horns, relatively thin skin, with a yield of 500 to 1000 jin per mu, and 40 to 50 per jin.

6. Sand horn caltrop: Produced in Wujiang, Wuxian and other places in Jiangsu. A mid-maturing variety, sown at Qingming and Guyu, harvested at Liqiu and Chushu, with a yield of 400 to 600 jin per mu. The fruit shape is small, the skin is greenish-white and thick, and the caltrop flesh is firm, suitable for eating cooked.