Identifying some Chinese fruits

Because of the use of many stimulants and preservatives, most Chinese fruits are uniform in size, shiny and can be kept for a long time in the natural environment. If you pay close attention, consumers can distinguish Chinese fruits from fruits from other places through the following characteristics:

Apples: Usually apples imported from Europe, America, or New Zealand are dark red, with many dark stripes running along the grain from the stem to the bottom. Chinese apples, because they are grown in Asian climates with completely different geology and soil, are often pinkish or light pink.

And when cut open, a New Zealand apple has a strong aroma, while a Chinese apple has almost no aroma, the inside of a New Zealand apple is yellow, while the inside of a Chinese apple is white-yellow. Apples imported from Europe have a different sweetness and aroma, Chinese apples are often more spongy, and the sweetness has a salty taste.

Orange: Chinese oranges often have a very shiny and sticky surface, a dark yellow color, patchy, uneven, possibly due to the use of color-enhancing chemicals. Meanwhile, an Australian orange has an even yellow color from top to bottom.

When cut open, Australian oranges taste delicious and fragrant, but Australian oranges are often dry at the top, have less juice, and the inside of the orange is dark yellow, similar to the color of the peel. When cut open, Chinese oranges have a light yellow color, much lighter yellow than Australian oranges.

The juice squeezed from an Australian orange is much less than that from a Chinese orange, usually only half that of a Chinese orange. The juice squeezed from Australian oranges is also darker yellow, has a moderate aroma, and is sweet, while the juice squeezed from Chinese oranges is light yellow and has a pungent smell.

Cherry: Chinese cherry is soft and bland, not crispy and sweet like Australian cherry. Cherry is a little harder to recognize, but Australian cherry is a little darker red, crispy and sweet, while Chinese cherry seems softer, blander, and more salty…

Tangerine: Chinese tangerines imported to Vietnam are advertised as domestic tangerines. Chinese tangerines have thick, shiny skin and when peeled, the two ends of the segments are often dry and hard. Vietnamese tangerines have thin skin and are often blotchy.

Pomegranate: Vietnamese pomegranates are small, have many seeds, are thick, and have green skin. Chinese pomegranates are large, round, and have thin skin, and are pinkish-white.

Grapes: Chinese grapes are large, round, and have light skin. They taste sour, soft, and crumbly, and have many seeds. American grapes have darker skin, are elongated, sweet, and crunchy, and have few or no seeds. Phan Rang (Ninh Thuan) grapes are small, have short clusters, and are bright green.