Xing'an Ginkgo Nuts

Xing'an Ginkgo Nuts

　　Ginkgo nuts, also known as ginkgo seeds, are the kernels of the ginkgo tree. The ginkgo tree, also called the "grandfather-grandson tree" or "duck-foot tree," is a deciduous gymnosperm with separate male and female trees. As far back as the late Jurassic and early Cretaceous periods of the Mesozoic Era, around 140 million years ago, ginkgo plants were flourishing. Later, due to drastic changes in climate conditions, the vast majority of species went extinct one after another, leaving only two closely related species: Ginkgoites and Ginkgo. To this day, Ginkgoites has also disappeared, leaving only the Ginkgo species, which grows and thrives only in China. No living ginkgo trees exist elsewhere on Earth — only their fossils can be found. That’s why China’s ginkgo is known as a “living fossil.”

　　 The Xing'an and Lingchuan areas of Guilin, Guangxi, located at altitudes between 280 and 600 meters, enjoy distinct seasons, moderate temperatures, abundant rainfall, and fertile soil — ideal conditions for ginkgo tree growth. This region has become one of the country's main producers of ginkgo nuts. The ginkgo nuts here are large, with tender flesh and a sweet taste, and they yield higher production volumes. They also ripen about a month earlier than those from other parts of the country. As a result, they are famous both domestically and internationally, becoming a renowned specialty of Guangxi. The annual yield reaches three to four million kilograms, with exports going to Hong Kong, as well as Southeast Asia, Japan, and other regions.

　　 Ginkgo fruits are harvested once a year. Pale greenish-white flowers bloom in spring and early summer, opening at night and withering soon after. It takes until the Beginning of Autumn (a traditional solar term) for the fruits to mature. Both the skin and flesh of the ginkgo fruit have a foul odor and are toxic and inedible. What we commonly eat are the ginkgo seeds. These seeds are flat and oval with ridges, pointed at both ends and wider in the middle. Those with three ridges are male, while those with two ridges are female. Once the outer shell is removed, the edible part — the kernel — is revealed.

　　 　　The ginkgo seed kernel is rich in nutrients, containing 6% protein, 2% fat, 37% sugar, as well as small amounts of calcium, phosphorus, iron, potassium, and other elements. Ginkgo has a cooling nature and can be roasted or used in desserts, making it an ingredient in cool beverages. On hot summer days, enjoying a bowl of ginkgo porridge, sweetened ginkgo congee, or ginkgo ice juice can quench thirst and refresh the spirit. At banquets, dishes such as ginkgo soup, pigeon egg with ginkgo, soft-shell turtle with ginkgo, and duck stewed with ginkgo are all delicious and aromatic delicacies.