Cui Van Longan is actually one of the ancient varieties of longan, easily distinguishable from other types of longan. The skin of the longan is yellow, smooth, the pulp is opaque white, thick, stacked on top of each other to look like a cloud in the shape of pangolin scales. When eaten, it has a sharp, sweet taste.
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Scientific Name |
Dimocarpus longan |
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HS Code |
08134010 |
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Origin |
Hung Yen Province, Vietnam |
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Seasonal Availability |
June - July |
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Transportation and Storage |
Transport in carton packaging at cool temperature 10°C |
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Markets |
China, Australia, USA, Singapore, Korea, Malaysia, Japan, Europe, Middle East,… |
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Applications |
Dried longan flesh, fruit cans, … |
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Information |
Dark green leaves, curled margins |
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Slightly flattened spherical shape |
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Less sweet than others |
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Color |
Yellow-brown skin color |
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Weight |
7 – 11g per fruit |
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Packaging |
Retail |
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Bulk |
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Storage Conditions |
The product is kept in the warehouse 10°C |
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Shelf life |
At day condition: 15 days |
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Grade |
A |
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Certifications |
Global GAP, VietGAP |
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Technology |
Individual Quickly Freezer (IQF), Drying technology |
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Brix |
18 – 20° |
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Salmonella |
In accordance with government regulations |
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E.coli |
In accordance with government regulations |
Cui Van Longan is actually one of the ancient varieties of longan, easily distinguishable from other types of longan. The skin of the longan is yellow, smooth, the pulp is opaque white, thick, stacked on top of each other to look like a cloud in the shape of pangolin scales. When eaten, it has a sweet, crunchy taste. This longan variety is harvested in the main crop in the sixth lunar month. A special feature when growing this longan variety is mainly “according to nature”, not liking industrial care, so the yield is often not as high as that of common longan varieties. This variety has a longer ripening time on the tree.
The longan is lined with VietGAP certification. Vanilla longan is the second-placed product at “Hung Yen province’s delicious longan contest 2020″.
