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 What is Yangmei?
Yangmei is a unique Chinese fruit crop mainly cultivated in subtropical region of southeast China and Yunnan-Guizhou altiplano. It is of a long cultivation history, verified by scientific research, more than 6,000 years ago, wild Yangmei was eaten in the south of Yangtze River. Main production areas of Yangmei crop are distributed in Zhejiang, Jiangsu, Fujian provinces.
Yangmei fruit has a bright-colored round appearance with juicy sugar-acid balanced flesh containing high nutritional value. The purple Yangmei is of better quality and taste among its red, pink, white and purple varieties. Yangmei trees are of 5 to 10 meters in height topped with round canopy. Its fruit is typically a stone fruit with delicate papillae-like pulp. Yangmei is harvested and marketed in a narrow window (June to July), and difficult to be stored.
Yangmei contains multiple organic acids, rich in vitamin C directly involved in metabolizing body sugar, enhancing the permeability of capillary vessels, as well as lowering blood fat and holding back the growth of cancer cells. Its rich fruit acid is capable of either appetizing, helping saliva secretion, clearing up hard-digested food in stomach and dispelling summer heat, or preventing body sugar from being converted to fat. It also functions in inhibiting E. Coli and diarrhea bacilli, or curing diarrhea and bellyache. Vitamin B found in Yangmei plays an active part in preventing and contradicting cancer. In addition, anthocyanin and fat in Yangmei fruit kernel can also contribute to inhibiting cancer cells.
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