Nan'an Lychee

Nan'an Lychee

　　1. Hanging Green Lychee The hanging green lychee tree is an evergreen tree with vigorous growth. Its branches have relatively sparse and brittle internodes. The leaves are lanceolate with pointed tips. The inflorescence is slender, and the flowering branches are short and loosely arranged. The flesh is crystal-clear, jade-white, and fresh, containing less moisture than other varieties. It has a crisp texture, a rock sugar-like flavor, and is sweet and lightly fragrant. The shell is relatively hard and durable for storage. The seed is plump and slightly flattened, dark brown. When unripe, it is mildly sweet without being sour or astringent. The edible portion accounts for 70.8–74.5% of the total fruit weight, with soluble solids at 17%–12%. There are 13.38–31.24 mg of vitamin C and 0.15–0.34 g of acid per 100 ml of juice. The tree flowers in early April, with a flowering period of about 25 days, and matures in late June. The yield is relatively low, with significant differences between abundant and lean years.

　　2. Nuomici (Glutinous Rice Paste) Lychee Nuomici lychee is of high quality, has large yields, and offers high economic returns, making it one of the main export varieties. It is planted in all towns across the county. Its branches are soft and drooping, the leaves are lanceolate with wavy green edges. The fruit is large, averaging 25 grams per fruit, with a flat heart shape. The peel has clearly raised, smooth cracks, and one shoulder is slightly raised. The flesh is milky white, tender, juicy, and intensely sweet with a light fragrance. The seed is small. The edible portion accounts for 82%–86% of the total fruit weight, making it suitable for fresh consumption or drying. Flowering occurs in mid-to-late March, with maturation in late June. There are two sub-varieties: small Nuomici (also called white-shell). The former has larger leaves and fruits, thicker skin, bright red color, and fewer cracked fruits; the latter has smaller fruits, thinner skin, lighter red color, higher yield, but is more prone to cracking. The former is superior in quality.

　　3. Guiwei (Osmanthus Fragrance) Lychee The Guiwei variety is of high quality and is one of the main export products. It is distributed across all towns in the county. The plants are tall, with sparse, long, and brittle branches growing upwards. The leaves are relatively sparse, long-oval in shape, with edges that curl inward, resembling tile tubes. The flowering branches are slender and easily form leafy flower stems. It matures from late June to early July. The fruit is nearly spherical, medium-sized, averaging 17 grams per fruit. The peel is light red, with irregularly cone-shaped raised cracks, and the tips of the cracks are prickly. The flesh is milky white, and aside from resembling hanging green crystal, its sweetness and crispness surpass other varieties. The edible portion accounts for 78%–83% of the total fruit weight. Seeds vary in size, with smaller ones being more common. There are two sub-varieties: “All-Red” Guiwei, with bright red skin, and “Duck Head Green” Guiwei, which has dark green patches on the fruit shoulder and light red skin tinged with green. The latter is slightly better.

　　4. Huai Zhi (Wheat Branch) Lychee Also known as He Zhi or Huai Zhi, this is the most widely produced variety in Zengcheng today. It is distributed across all towns in the county, mostly as mature trees. The plants are relatively short, with dense branches and dark green leaves. The flowering branches are thick and short. The fruit is nearly round or spherical, medium-sized, averaging 20.6 grams per fruit. The peel is dark red, with smooth or slightly raised cracks, and the shoulders are flat. The flesh is wax-white, soft, juicy, and sweet. The seeds are large and plump, with few small seeds. The edible portion accounts for 72.2% of the total fruit weight. The tree flowers in April and matures in late July. Mature fruits can remain on the tree for over 10 days without spoiling. It is suitable for fresh consumption, drying, or canning. This variety is highly adaptable, has a high fruit-setting rate, and produces abundant and stable yields.

　　5. March Red Lychee March Red is the earliest-maturing variety in the county, covering an area of about 3,900 mu. The trees are robust, with large and long inflorescences. The fruit is large, averaging 37–42 grams per fruit, with bright red skin. The flesh is juicy, sweet with a hint of acidity. The edible portion accounts for 62%–68% of the total fruit weight. The seeds are prone to degeneration. The tree flowers from January to March and matures in mid-May. It tolerates humidity and grows quickly, usually bearing fruit within three years of planting. Before the founding of the People’s Republic of China, it was only cultivated in areas with ample water and fertilizer, such as dikes, embankments, and borders. In the 1970s, Macha Orchard in Shitan Town and Taiping Village in Licheng Town successfully grew it in dry land and on low hillsides, where it grew and fruited normally and tasted sweeter with less acidity.

　　6. Xue Huai Zi (Snow-Wrapped Seed) Lychee Xue Huai Zi is a relatively late-maturing, high-quality variety in the county. It is mostly found in Nanan Village, Xintang Town, followed by Xindun Village in the same town. In the 1980s, it was also cultivated in Paitan and Xiaolou Towns. This variety has vigorous plant growth. The fruit is large, averaging about 26 grams per fruit, with an oblique heart shape. The peel is dark red with a slight yellow tint. The shoulders are slightly raised, one higher than the other. The flesh is crisp and sweet, with the edible portion accounting for 66.7%–81.9% of the total fruit weight. The tree flowers from mid-to-late April and matures from mid-to-late July, about 10 days later than Huai Zhi.