Fuling Red Heart Radish

Fuling Red Heart Radish

Fuling Red Heart Radish is a geographical indication certification trademark.

　　 Fuling Red Heart Radish: Also known as Rouge Radish, it is one of the three most famous local specialties of Fuling and was once an imperial tribute. It is mainly produced in Fuling, with cultivation also common in nearby counties and cities, as well as in Sichuan and Guizhou. It is an early to mid-season variety that can be sown from July to October in Fuling, with harvests taking place in batches from late September to February of the following year. The yield is around 1,500 kilograms per mu. The red heart radish bolts late and is not prone to becoming pithy; it is cold-resistant, relatively heat-tolerant, good for storage and transport, but not flood-tolerant, and has strong disease resistance. Its protein, fat, calcium, iron, vitamin B1, and B2 content are all higher than those of the white radish. The fleshy root is nearly gourd-shaped, with a few being cylindrical, featuring dense tissue and a slightly spicy taste, along with a crisp and tender texture. The entire core and skin are red, rich in anthocyanins that dissolve easily in water, making it suitable for processing. Pickles, sauces, and preserved vegetables made from it, as well as decorative carvings and artistic dishes used in banquets, are brightly colored, fragrant, and refreshing. Natural edible red pigments can be extracted from it, which are safe and non-toxic. The extraction technology has been successfully tested and patented, showing broad prospects for industrialization.

　　Image source: Tourism Bureau