THE early-maturing variety of Nanshan litchi, Feizixiao, is anticipated to reach the market around June 5, according to Zeng Yani, an agronomist at Xili Orchard. The other two varieties, Guiwei and Nuomici, are expected to be available around June 15.
This year, total litchi production in Nanshan District is expected to reach 5,000 tons, a larger harvest than last year. However, output will largely depend on weather conditions, Zeng said. Harvesting is projected to continue through early July.
As one of the most popular summer fruits, litchi always garners a lot of attention as summer approaches.
The main litchi varieties in Nanshan include Feizixiao, Guiwei, and Nuomici, with the latter two being the dominant varieties with the highest yields.
Xili Orchard is the main growing area for litchis in Shenzhen. It manages over 20,000 litchi trees in Yueliangwan and Lilin parks and Niucheng Village that cover over 2,000 mu (133 hectares). The litchi planting area in Nanshan this year is 22,500 mu.
Unlike the extreme weather conditions last year, temperatures in the first two months of this year were low and the weather was dry with plenty of sunshine — highly favorable conditions for litchi flowering. As a result, the flowering rate of all litchi varieties in Nanshan has reached over 90%, according to Zeng.
The orchard plans to open its litchi field in Niucheng Village to local residents, offering them the opportunity to pick fruit in person. Interested residents are encouraged to stay tuned for the latest updates.
Nanshan litchis are celebrated for their distinctive flavor and superior quality, particularly those harvested from ancient trees, which distinguishes them from other litchis in Guangdong.
“We found that the Guiwei and Nuomici varieties from ancient litchi trees have higher amino acid content compared to ordinary litchi trees. In particular, their natural fumaric acid content is more than 200 times higher than that of regular litchis,” said Zeng. Fumaric acid is a key indicator for distinguishing taste and flavor in food.
(Claudia Wei) | 