How to distinguish Hung Yen longan and Chinese longan
(Baonghean.vn) -Hung Yen longan is a delicious longan that many people love. However, there are also many Chinese longan on the market, making it difficult for users to distinguish. Below is a way to help you distinguish between Chinese longan and Hung Yen longan.
The situation of Chinese longan mixed with Vietnamese longan has existed for many years. While Vietnamese longan is delicious, high quality and not lacking, sometimes, due to lack of attention or too many tricks used to deceive, Vietnamese people buy products that do not guarantee quality.
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| Hung Yen longan |
Hung Yen longan
- The fruit is large on the outside, the skin is thorny, looks thick, the surface of the skin has rough thorns, the size of the longan is small, even. The yellow color is darker, fresh longer because it is picked, transported and consumed immediately.
- The longan pulp is thick and dry, the seeds are small but juicy. The bottom of the fruit has two tightly packed pulp chests (very different from other longans).
- Our longan is usually very fresh and takes a long time to spoil. The stem is still hard and fresh.
- When peeled, the flesh of our longan looks dry; when eaten, it will have a rich sweet taste, crispy and fragrant flesh.
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| Hung Yen longan pulp is thick, dry, and has a strong sweet taste when eaten. |
Chinese label
- The fruit is bigger on the outside, the skin is thinner, looks more juicy, cleaner and more beautiful, the leaves are also bigger and thicker than Hung Yen longan leaves.
- The flesh is also thick but the seeds are bigger than longan.
- The fruit is not as firm as Vietnamese longan, often soft, mushy, easily rotten, and the stem is often bruised.
- Chinese longan pulp is often watery and easily crushed; when eaten, it has a sweet, cool taste, not fragrant, and when smelling the surface of the longan, you can even smell a pungent smell due to preservatives.
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| Chinese longan has thin skin, light yellow color, soft flesh, and lots of water. |
In addition, there are also Thai longans on the market; longans are often softer because of the long transportation time in sealed containers. Similar to Chinese longans, Thai longans have thin skin and light, bright color. When eating this type of longan, you will feel a very strange pungent smell and of course cannot be as fragrant as domestic longans.
Longan may not be contaminated with chemicals but is often dirty due to insects and bacteria during transportation, so it is best for consumers to wash longan and soak it in diluted salt water for 10 minutes before eating. Only use your hands to peel the skin, do not let your fingers touch the pulp because your hands will carry bacteria from the pulp into your body.
How to choose good longan About appearance: You should buy longan with the whole branch cut, green leaves, fresh stem, slightly moist. The fruit is large, dark yellow in color and the powdery layer looks a bit rough. Hold the longan branch that still has enough fruit, firm, not fallen. About the taste: When holding a bunch of longan, it has a pleasant, cool aroma, without the pungent chemical smell. When testing longan: To make sure you choose a delicious longan, you should try one before buying. When peeled, the flesh is thick, juicy, and the seeds are small. If the flesh tastes sweet like rock sugar, then it is definitely fresh and chemical-free. You should buy longan in season, around July, August and September every year because longan in off-season is often not delicious and is easily soaked in preservatives that are not good for your health. |
Ngoc Anh
(Synthetic)
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