Due to different regions and varieties, the time of longan listing is also different. Longan can be eaten all year round. In China, longan ripens mainly in July-August, which is its mature season, and it is fresher and tastes better. Common longan varieties include Shijie Longan, Chuliang Longyan, Gushan No.2 Longan, Caopu Longan, Dongbianyong Longan and so on.
Longan in Shek Kip Mei 1
Shek Kip Mei Longan is a moderately mature variety. Its fruit is small in grain thickness, sweet in taste, crisp and refreshing, easy to peel and resistant to storage and transportation. Now Shek Kip-tailed longan has become an excellent fruit in Pingnan County, Guangxi, with a very broad market.
Second, Chu Liang Gui Yuan.
Chulianglongyan generally matures in the middle and late August, and it is the only good variety in China that can compete with imported longan. Both fresh and processed are excellent varieties. The processed longan meat is thick, dry and storable, and the market demand is also good.
No.3, Gushan No.2 longan
Gushan No.2 Longan ripens in early August. Its round fruit is slightly crooked, its yellow-brown skin is thin, its flesh is milky white, it is easy to leave the core, and it is crisp and sweet, which is the first-class fruit in the eyes of the dragon.
Fourth place, longan in the east
Dongbianyong longan is a kind of high-quality fruit with early fruiting, high and stable yield. Mainly produced in Wuchuan, Guangdong. Its fruit is big, yellow-brown, does not crack, and the pulp simply does not flow, so it is very sweet and often contains honey, which is very popular with consumers.