Basic Introduction to Pujian Kiwifruit
Pujian County is one of the three major golden-fleshed kiwifruit growing areas in the world. With a temperate climate, abundant rainfall, and fertile soil, it is widely recognized as an optimal area for kiwifruit cultivation. It is a national standardized demonstration zone for kiwifruit and a quality safety demonstration zone for export kiwifruit. Pujian is also one of the world's three major golden-fleshed kiwifruit growing areas and a rare place where red, golden, and green “three colors” of kiwifruit are produced together.
Nutritional Value
1. Kiwifruit is rich in carbohydrates, vitamins, and trace elements. Especially high in vitamin C, vitamin A, and folic acid. Vitamin C content is about ten times that of apples. It is known as the “King of Vitamin C.”
2. The outer skin of kiwifruit contains abundant pectin.
3. Kiwifruit is a low-fat, low-calorie fruit with rich folic acid, dietary fiber, low sodium, and high potassium.
4. Kiwifruit contains various amino acids, such as glutamic acid and arginine, which can serve as neurotransmitters for the brain and promote the secretion of growth hormones.
5. The black particles in the fruit pulp are rich in vitamin E.
6. Among the 26 most consumed fruits in the world, kiwifruit has the richest and most comprehensive nutritional profile. The Vc and Mg content in kiwifruit is the highest among fruits, and due to its higher potassium content than bananas and citrus fruits, kiwifruit ranks first.
Product Characteristics
In 2010, “Pujian Kiwifruit” was recognized as a protected geographical indication product based on its attractive appearance, strong aroma, pleasant sweet-sour taste, unique flavor, and rich nutrition.
The Jin Yan variety of kiwifruit is uniform and firm in size, with translucent bright yellow flesh and a sweet taste. Jin Yan kiwifruit originates from Pujian, which is also the only place in the country to cultivate this variety extensively.
History and Folk Customs
Pujian County, located in Pujiang, Sichuan Province, Chengdu City, at 30 degrees north latitude, is internationally recognized as the best area for kiwifruit cultivation. Its ecological conditions are excellent, with abundant varieties and a solid market foundation. Under the leadership of Legend Holdings, Pujian kiwifruit has competitive advantages in resource potential and market timing, with broad development prospects. In recent years, the county party committee and government have prioritized the kiwifruit industry as a key local specialty agricultural industry, adhering to the path of high-end industries, developing “GAP and GGAP dual-certified” bases, promoting branded operations, continuously improving the scale, standardization, intensification, and branding levels of kiwifruit production and operations. The Pujian kiwifruit industry is advancing towards the goal of being “first-class in China” and internationalization.
Tasting and Eating Methods for Pujian Kiwifruit
1. Hard kiwifruit is not tasty. It is low in sugar, acidic, and has a prickly texture because it contains a large amount of protease, which can break down the proteins in the tongue and oral mucosa, causing discomfort. Therefore, kiwifruit must be ripened before consumption.
2. Ripening kiwifruit takes several days, and many impatient people cannot wait. If you want it to ripen faster, try placing the kiwifruit together with other ripe fruits. The natural ripening gas “ethylene” emitted by apples, bananas, tomatoes, etc., will affect the kiwifruit, promoting its softening and sweetening.
3. After ripening, gently press the ends of the kiwifruit with your fingertips. If it is no longer hard and slightly deforms but not too soft, it is in the best condition to eat. Cut it open and scoop out the flesh with a spoon. At this point, the taste is perfectly balanced between sour and sweet. Kiwifruit can be eaten after a meal since the abundant protease it contains can aid digestion.