Panzhihua Redheart Fruit

Panzhihua Redheart Fruit-1

Introduction to Redheart Fruit

Panzhihua has a wild fruit that every child who grew up in Panzhihua knows about – the Redheart Fruit. To many people, of the Redheart Fruit is the taste of Panzhihua!

In some places, kiwi fruits are also referred to as Redheart Fruits, but the Redheart Fruit we refer to here has nothing to do with kiwis. There is, however, a fruit called ‘Guava' that has a similar taste to the Redheart Fruit.

Product Characteristics

The Redheart Fruit tree can reach up to 5 meters in height, with a trunk that is not very upright and green-, smooth bark. The leaves are opposite, leathery, long-elliptical or long-ovate, with downy hairs on the underside. The flowers are bisexual and . The drupe is ovular, -shaped, or spherical, turning pale yellow or pink when ripe, with a slightly sour taste and a unique aroma. The seeds are small and numerous. In nature, they are often spread by birds and reproduce through seed propagation.

The Redheart Fruit is rich in Vitamin C, and its fruit has medicinal effects for treating diabetes and lowering blood sugar levels. The leaves can also be used to treat . The fruit peel can be green, red, or yellow, while the flesh comes in white, red, or yellow varieties. It has tender, crisp, sweet, and refreshing flesh, making it an ideal fruit for beauty and skincare.

History and Folklore

In Panzhihua, people only know that this fruit turns red at the center when ripe, hence it has been called the Redheart Fruit from to generation. The locals in rural Panzhihua don't know that this fruit can be cultivated. They say, “Why bother planting it? It's everywhere in the mountains and valleys, growing wild without needing any care. If you want to eat it or feed it to pigs, just go pick it.”

The Redheart Fruit is a tropical fruit tree with strong adaptability. It is said to have originated in the tropical regions of America and was introduced to China after being brought to the Philippines by Spaniards and Portuguese in the .

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