Basic Introduction to Cangxi Red Heart Kiwifruit
Cangxi County is located in the northern rim of the Sichuan Basin, south of the Qinba Mountains, and in the middle reaches of the Jialing River. It has a subtropical humid climate with an altitude ranging from 350 to 1,377 meters, making it one of the fruit base counties in the province. The area is rich in heat and precipitation, crisscrossed by rivers and streams, displaying a climate where “the cold of high mountains lingers while the valleys are filled with spring warmth.” Forest coverage within the county reaches 45.7%, truly earning its reputation as the “Oxygen Bar of Northern Sichuan.” This unique natural climate and ecological environment provide the perfect setting for the growth of kiwifruit.
The Cangxi Hualong Kiwifruit Nursery, one of the largest high-quality kiwifruit seedling cultivation bases in Sichuan Province, is located in Qiping Village, Cangxi County, Guangyuan City. Specializing in the propagation and cultivation of premium kiwifruit, as well as the planting and promotion of top-grade kiwifruit, this nursery is dedicated to excellence in the field.
Nutritional Value
The fresh fruit contains all 17 essential amino acids for the human body, along with vitamins C, B, E, and minerals such as potassium, calcium, magnesium, and phosphorus. One of the most outstanding features of the red heart kiwifruit is its exceptionally high vitamin C content, ranging from 155-420mg per 100g, which is 20-80 times that of apples. Eating 1-2 red heart kiwifruits daily can satisfy the body's needs for vitamin C and trace elements. Its taste surpasses that of any other kiwifruit variety currently cultivated both domestically and internationally, earning it the nickname “Red Soft Gold.”
Product Characteristics
The Cangxi Red Heart Kiwifruit is small and delicate, typically weighing between 75 and 130 grams. Its surface is hairless, and the core presents a radiating heart-shaped pattern. The flesh is green with a yellow (or red) tinge, offering a sweet taste. It is a high-quality health food that combines culinary and medicinal properties.
History and Folklore
In 1978, during a national survey of kiwifruit resources (mostly red heart kiwifruit), vast forests in the northern mountainous areas of Cangxi County were found to be home to large quantities of wild kiwifruit. The unique ecosystem composed of soil, water, and climate created an ideal habitat for kiwifruit over an area of 255 square kilometers, recognized by experts as the best suitable region for kiwifruit growth.
Cangxi County has a long history of kiwifruit cultivation, being one of the earliest regions to implement artificial planting in the country. It is also the county with the most new varieties currently being cultivated. In the 1990s, the Cangxi Kiwifruit Research Institute developed five new varieties—Chuanwei No. 1, No. 2, No. 3, No. 4, and Xinguan No. 2—after years of research on local kiwifruit. In this century, the world-rare red-fleshed kiwifruit varieties—Hongyang, Honghua, and Hongmei—were bred, recognized by domestic and international experts as the preferred varieties of the third generation of kiwifruit. This marked a new chapter in the global cultivation of red heart kiwifruit.
Tasting and Eating Cangxi Red Heart Kiwifruit
1. A hard kiwifruit is not enjoyable to eat. With low sugar content, the fruit tastes sour and gritty due to the presence of a large amount of protease, which breaks down the proteins in the tongue and mouth lining, causing discomfort. Therefore, kiwifruit must be ripened before consumption.
2. Ripening kiwifruit takes a few days, and many people are too impatient to wait. If you want to speed up the process, place the kiwifruit with already ripe fruits. The natural ripening gas “ethylene” emitted by apples, bananas, tomatoes, and other fruits will hasten the ripening of the kiwifruit, softening and sweetening it.
3. After ripening, gently press the ends of the kiwifruit with your fingertips. If it no longer feels hard and yields slightly to pressure but isn't overly soft, it's ready to eat. Slice it open and scoop out the flesh with a spoon; it should be perfectly balanced in sweetness and acidity. Kiwifruit can be eaten after meals since the high levels of protease help with digestion.