This summer, let’s check out Jia Li in China.

Exceptionally early maturing: the earliest to appear on the market, March Red in early March. Spring relieves cravings, and the fragrance of osmanthus comes in early April. Sweet and fragrant, white sugar poppies come in late April.

Early ripening: the strongest flavor, Feizixiao in mid-May. The largest one, the Lychee King comes in late May. The pulp is white wax, white wax is in early June.

Medium-rare: plenty of meat, no seeds, mid-May. Soft and smooth, the glutinous rice cake is in late May. The meat is crispy and the leaves are black in early June. Osmanthus flavor, cinnamon flavor in mid-June. Top celebrities, green in mid-June. Sweet and fragrant, the new ball of honey is in mid-June.

Late ripening: large fruit and thick flesh, early July. Crystal clear as jade, jade purse is in early July. Sweet and sour flavor, Dahongpao in mid-July. The seeds are juicy and have large cores. They bloom in mid-July. Guiwei glutinous rice is served in mid-July.

Other varieties: Shangshuhuai, Yuanxiang, Chenzi, Shuili, Lilac, Dazhuo, Yongmuye, Orchid Bamboo, Guanyin Green, etc.

Star varieties: Xianjinfeng - an upgraded version of glutinous rice cakes, cinnamon flavor - fine core, sweet, sweet-scented osmanthus flavor, and no seeds - small seeds are ignored, glutinous rice cakes - thick Sweet and juicy, the meat is thick and plump.