Che Fruit
Estimated Inventory, lb : 0
This item was last sold on : 09/25/25
Description/Taste
Che fruits are small, averaging 2 to 5 centimeters in diameter, and have an irregular, round to ovate shape. The fruits are a type of collective fruit, similar to mulberries and figs, and are comprised of tiny flowers that become fruitlets and eventually fuse to form a larger mass. Che fruits have a bumpy, creased, and lumpy appearance, and each fruit will be distinct. The fruit’s surface is textured and semi-firm when young, becoming soft, tender, and delicate at maturity. Che fruits showcase a bright red, pale red, or maroon coloring, and some fruits may have a few black spots on the surface. Underneath the surface, the red flesh ripens from firm to soft and has a dense, tender, and semi-chewy consistency. Depending on the variety, the flesh may contain 3 to 6 edible seeds or be completely seedless. Che fruits are edible once ripe and have a sweet, fresh flavor with watermelon, fig, and mulberry nuances, depending on the specific variety and growing conditions.
Seasons/Availability
Che fruits are available in the United States in the fall through winter, typically between August and November. In Asia, the fruit harvest may begin in some regions in early summer, around June or July.
Current Facts
Che fruits, botanically classified as Maclura tricuspidata, are a category of fruits that grow on deciduous trees belonging to the Moraceae family. The fleshy fruits are known for their unusual appearance, sweet flavor, and soft, chewy texture. Che fruits have origins in East Asia, where they have been historically used in medicinal, culinary, and cultural practices. Over time, they have expanded their cultivation worldwide. Several varieties of Che fruits are grown worldwide, including cultivars like Darrow, Norris, and Hwang Kim, and it is worth noting that there are seedless and seeded types. Che fruit trees can be grown to different sizes, depending on the cultivar and rootstock, and appear in bonsai, containers, or in the ground, wide-spreading trees reaching 3 to 6 meters in height, sometimes larger. The species is favored for its adaptability, and the name Che translates to “stony ground,” a descriptor for the tree’s drought tolerance and ability to be grown in poor soil. Che fruits are ripened on the tree for the best flavor and exhibit a continuous ripening habit, meaning the fruits mature at different times throughout the season. This trait makes the harvest process labor-intensive, and the fruits are picked by hand to protect their delicate nature. Che fruits are not commercially cultivated and are reserved as specialty fruits for fresh eating and select culinary preparations. The species is rare outside Asia and has a short shelf life, making it a seasonally fleeting delicacy.
Nutritional Value
Che fruits are a source of vitamins C and E, strengthening the immune system and guarding cells against free radical damage. The fruits also provide minerals like iron, calcium, and zinc. These minerals help the body with bone and teeth health, immune support, and protein production for oxygen transport through the bloodstream. In Asia, parts of the Che fruit tree have traditionally been used in natural medicines throughout China and Korea and are believed to have various antioxidant and anti-inflammatory properties. The fruit, leaves, roots, and stems are used to lower inflammation and clear heat from the blood.
Applications
Che fruits have a sweet taste suited for fresh and cooked preparations. The fruits are only eaten ripe and are enjoyed for their soft, subtly chewy, and tender texture. Che fruits are primarily eaten out of hand as a seasonal snack. They can also be tossed into salads, fruit medleys, or topped over parfaits. Try blending Chef fruits and straining out seeds for juices and smoothies. The fruits are also occasionally dropped into lemonade as an aesthetically pleasing addition. In China, the fruits are made into vinegar and wine. Korea also uses the fruits in other fermented beverages. In addition to fresh preparations, Che fruits are simmered into jams, jellies, and preserves, or lightly cooked and poured as a topping over ice cream. Home cooks have experimented with the fruits used similarly to mulberries in recipes, but few recipes have been documented with the results. Some cooks also mention heating the fruits with honey. Che fruits pair well with flavorings like vanilla, maple syrup, and brown sugar, nuts such as macadamia, cashews, and almonds, and other fruits, including tangerines, peaches, lemons, and blueberries. Whole, unwashed Che fruits will keep for a couple of days when stored in a covered container in the refrigerator. The fruits should be immediately consumed once ripe for the best quality and flavor.
Ethnic/Cultural Info
Che leaves are a secondary source of food for China’s famed silkworms. The story of silk dates back over 8,500 years, and the soft but strong material produced from the small caterpillars was initially reserved for the emperors of China. Silk is created from thin threads spun by silkworms to make the caterpillar’s cocoon. It takes over 2,500 caterpillars to produce one pound of silk, and during the silkworm’s life cycle, it will consume leaves almost nonstop to prepare for metamorphosis. The main diet of silkworms in China is mulberry leaves, but Che leaves are the second-favored option when mulberry leaves are unavailable. Che trees are also famous for their yellow-grained wood in China. The trees are slow-growing, and the unusually colored core has led the species to be nicknamed the “Emperor’s Wood and Golden Wood” during the Sui and Tang Dynasties. The wood has been used for hunting bows, tool handles, and furniture. A yellow dye has also been extracted from the wood and used to give ancient imperial robes a golden coloring.
Geography/History
Che fruits are native to East Asia and have been growing wild since ancient times. The species is hypothesized to have origins in several areas within this region, including Central Eastern China in the lowlands, the Shangdong province, and possibly Korea. The species was eventually selected for cultivation and was planted and naturalized in other parts of East Asia, including Japan. Che fruit trees have been revered throughout history for ornamental, medicinal, and culinary uses. In the late 19th century, the species was introduced to England, France, and other parts of Europe. Che fruits were also planted in the United States by the early 20th century through efforts allegedly made by American plant explorers. The trees were planted in warm regions along the East Coast and the Southern United States, and later made their way to the West Coast. Despite the goal of popularizing the species, Che fruits have never become an extensively produced commercial fruit in the United States. Today, Che fruits are still found in wild and cultivated Asian populations. Outside of Asia, select species are being grown by home gardeners and specialty growers. The Che fruits featured in the photograph above were grown by Murray Family Farms in Bakersfield, California. Murray Family Farms is home to the only commercial planting of Che fruit in the United States.
Che Fruit for sale around the world shared on the Specialty Produce App
