This northern fruit that looks like a lantern, I bet people in the south have never seen it

There is a small fruit on the fruit stalls in the north that looks like a lantern and is very popular. The locals call it " Guniang fruit ", and its aliases are also called Guchuner, Huangguniang fruit, Tianguniang fruit, Guchun, Yangguniang, Lantern fruit, Dragon Ball fruit, etc.

This fruit is very relaxing to eat. The skin can be peeled off easily, and you can eat one in one bite. It is sweet and delicious, and is a childhood memory for many northerners. Interestingly, the wolfberry fruit withdrew from the "fruit stall" a few years ago, but has become popular again in recent years, and has even been named "Colombian Dragon Ball Fruit" and its price has skyrocketed.

It is said that few southerners have seen or eaten this fruit. Let's take a look today: what is so special about this fruit?

Red mushroom girl, yellow **** mushroom girl

The fruit of the Chinese wolfberry belongs to the genus Physalis of the Solanaceae family. Wild species are found all over my country, but its main production area is in Northeast my country. It is spherical in appearance and is mostly golden yellow when ripe. Its outer periphery is wrapped in a sac-like calyx, shaped like a lantern, so it is also called the yellow lantern fruit.

This fruit also has a red variety, called red wolfberry fruit. Its scientific name is Physalis alkekengi, and it is also called hanging golden lantern, brocade lantern, and red lantern fruit.

The fruit of the red wolfberry contains bitter ingredients such as physalis, most of which taste bitter. When fully ripe in autumn and winter, it will be somewhat sweet and sour, and taste better after being frozen.

The yellow wolfberry fruit tastes relatively sweeter, with a total sugar content of 10.39 grams per 100 grams. It also contains organic acids such as tartaric acid, malic acid, citric acid, and succinic acid, among which tartaric acid has the highest content. The sugar and organic acids contained in the fruit give the wolfberry berries a unique flavor of sweet and sour taste.

The two also differ in the volatile substances they contain. Overall, the taste of red wolfberry fruit tends to be light fragrance, while the taste of yellow wolfberry fruit tends to be fruity fragrance.

The wolfberry is really nutritious!

Compared with the yellow wolfberry and the red wolfberry, the former is more popular, tastes better, and is a bit crispy. The water content of the yellow wolfberry is as high as over 80%, and it bursts with juice when you bite it.

In addition to tasting delicious, wolfberry is also very nutritious, rich in dietary fiber, vitamin C, carotene, potassium, phytochemicals and other nutrients.

1

Dietary fiber

Compared with different colors of goji berries, the dietary fiber content of red goji berries is more advantageous, at 2.34 g/100 g, which is nearly 5 times that of yellow goji berries. If you want to supplement dietary fiber, it is recommended to choose red goji berries.

2

Vitamin C

The vitamin C content of yellow goji berries is at a medium level among fruits, similar to oranges among citrus fruits, at 35.6 mg/100 g. The vitamin C content of red goji berries is not as high as that of yellow goji berries, at 27.6 mg/100 g, similar to lemons.

The recommended daily intake of vitamin C for the general population is 100 mg. If you eat twice as much as shown in the picture every day, you can meet nearly 40% of the daily requirement of vitamin C. A handful of medium-sized wolfberries weighs about 50 grams, and 10 slightly larger ones weigh about 50 grams.

A handful of it weighs about 50 grams. Image source: provided by the author

3

Mineral Potassium

The potassium content of yellow wolfberry is not bad, about 200 mg/100 g. One or two handfuls a day are good for health. Our heartbeat, nerve conduction, muscle contraction and blood vessel tension all require the participation of potassium, and it is also helpful for stabilizing blood pressure.

4

Beta Carotene

The yellow wolfberry fruit is rich in beta-carotene, with data showing that the content is 680 micrograms per 100 grams, which is at a medium level among fruits. Eating more foods rich in beta-carotene can help us prevent dry eyes and night blindness, and also help fight chronic inflammation in the body, and is also helpful for skin health.

5

Antioxidant ingredients

The wolfberry fruit contains flavonoids and phenolic substances, which have anti-inflammatory, antioxidant and chronic disease prevention effects. Among them, the red wolfberry fruit has a relatively high content of phenolic substances.

In addition, wolfberry contains small seeds, which can supplement unsaturated fatty acids such as linoleic acid and oleic acid.

As for the calories of wolfberry, there are less than 50 kcal/100 grams, which is comparable to that of apples. Eating one or two handfuls a day will not cause any "stomach burden", and you can eat it with confidence even if you are losing weight.

How to store wolfberry?

The fruit of the Chinese wolfberry is a non-climacteric fruit and is generally harvested around October. If stored at 28°C, it is easy to deteriorate. It will start to mold after 7 days, and a small amount of fruit will start to rot after 15 days. If stored in a cool, ventilated and dry place, although it is not easy to rot, the moisture will gradually be lost, the nutritional value will decrease, the taste will deteriorate, and the shelf life will be shorter.

If you want to store it for a long time, you can refrigerate or freeze it. Refrigeration means storing the wolfberry in the refrigerator at 0~4℃, and do not peel off the thin lantern-like skin on the outside. It should also be eaten as soon as possible.

If you want to remove the skin and store it, choose to freeze it. It should be noted that you should master the method of thawing. It is best not to thaw it in the microwave or directly thaw it at room temperature. It tastes better if you thaw it in the refrigerator!

Summarize:

The fruit of the wolfberry is crystal clear and looks like a small pearl. It looks good as a "decoration" and can be eaten as a fruit. Feeling the sweetness of the juice bursting in your mouth, it really makes people unable to stop eating. If you haven't eaten it yet, I urge you to try it!

References

[1] Huang Hao, Shao Qingsen, Zhu Zelin, Wu Liu, Song Huanqiao, Tang Yun, Li Wei. Research progress on chemical components and biological activities of Lantern Festival[J]. Journal of Yichun University, 2023, 45(6): 22-35

[2] Wang Xiaoying, Liu Changjiao, Duan Lianhai, Huo Yan. Research progress in the development and utilization of Physalis pubescens[J]. China Brewing, 2014, 33(2): 5-8

[3] Wang Yi, Zhang Qinggang, Gao Ruixiao, Zhen Qi, Wang Ying, Gong Xujin, Zhang Fan. Research progress of Physalis pubescens[J]. Agricultural Products Processing, 2020(8):72-7681

[4] Ma Bixia, Yu Junjuan, Bao Shaojie, et al. Comparison of quality of red lantern fruit and yellow lantern fruit[J]. Food Science and Technology, 2020, 45(04): 56-60. DOI: 10.13684/j.cnki.spkj.2020.04.010.

[5] Zhang Baoxiang, Yan Lingling. Nutritional composition and development and utilization of sweet mushroom[J]. Special Economic Plants and Animals, 2005, (01): 38.

[6] Chen Hui, Wu Di, Qiao Jinping, Li Huifang, Sun Mengmeng, Wu Huaning, Wang Jingjing. Effects of different thawing methods on the quality of Physalis pubescens[J]. Feed Research, 2016, 39(20): 38-42

Planning and production

Author: Xue Qingxin, one of the first nutrition instructors of the National Health Commission, and a registered nutritionist in China

Review丨Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center

Planning丨Fu Sijia

Editor: Fu Sijia

Proofread by Xu Lailinlin