Basic Introduction to Qingyang Apples
Qingyang apples are a specialty of Qingyang City, Gansu Province, and are a Chinese Geographical Indication product. The city is located in the ravine area of the Longdong Loess Plateau, with deep soil layers, a temperate climate, moderate rainfall, ample sunlight, and large diurnal temperature differences, providing ideal natural conditions for fruit tree cultivation such as apples, and with a long history of fruit tree planting. The Red Fuji, New Red Star, Qin Crown, and other apples produced here are large, colorful, crisp, and fragrant, selling well in major cities across China and in some countries and regions in Southeast Asia and Europe, and are highly favored by consumers. They have participated in numerous national, provincial, and municipal fruit quality appraisal meetings and have won awards.
Nutritional Value
Tests show that the soluble solids content in Qingyang Red Fuji apples is 16.5%, Vitamin C content is 4.2 mg/kg, total acidity is 0.21%, all higher than the standards set by the national fresh apple standard GB1051-89.
Product Features
The first feature is their bright color. Qingyang apples color early, easily, and vividly, with a large coloring surface.
The second feature is their thick cuticle. Qingyang apples have thick skin, a glossy surface without rust, and high pectin content.
The third feature is their rich flavor. Qingyang apples have high sugar content, crisp flesh, a strong aroma, and are nutritionally rich.
The fourth feature is their durability for storage and transport. Qingyang apples have thick skins, a waxy surface, dense flesh, and high hardness, making them durable for storage.
The fifth feature is food safety. Qingyang's superior natural conditions and ecological environment mean that the apples grown here are pollution-free, with pesticide residues and heavy metal ion levels below the limits specified in the national apple standards, ensuring safe consumption.
History and Folk Customs
In the *Qingyang County Annals* compiled in 1931, there are records and descriptions about apples: “Apple: a deciduous sub-joan, reaching over ten feet in height, with oval leaves having very fine serrations; it blooms pale pink in spring, and its fruit is round but slightly flattened, about two inches in diameter, green when unripe and half red and half white or entirely red when ripe. It ripens in late summer and early autumn, tasting sweet and tender.” This shows that during the early Republican period in the 1910s, there was already apple cultivation in Qingyang. According to the *Qingyang County Annals* published in 1990, in 1952, the county government established an orchard at Wangwanzi in Malin and at the South Gate of Qingcheng, initially focusing on seedling cultivation, which later shifted to fruit production. In the autumn of 1953, the regional water conservation station built an orchard covering 230 acres east of Xifeng Lake, mainly for apple planting. In 1955, the Li Family Temple Sericulture Station was constructed, covering 330 acres, initially for mulberry tree planting, but later focused on apple cultivation. These were the beginnings of state-funded large-scale apple production.
Ways to Enjoy Qingyang Apples
In addition to eating them raw, they can also be cooked, pickled, dried, roasted, and processed into canned goods, candied fruits, jams, fruit cakes, preserves, juices, wines, and vinegars for people to enjoy.