The Che fruit, also known as Che tree, Chinese Che, Cudrang, or Mandarin Melon Berry, presents an intriguing option for home growers. This unique fruit is gaining recognition, with seedless varieties being especially popular for their convenience.
Understanding Che Fruit
Che fruit, Maclura tricuspidata, originates from East Asia. This plant belongs to the Moraceae family, making it a relative of mulberries, figs, and the Osage orange. The fruit is an aggregate fruit, appearing somewhat like a round mulberry crossed with a lychee, typically 1 to 2 inches in diameter.
When ripe, Che fruits are an attractive red or maroon-red, with juicy, rich red flesh inside. Unripe fruit can be almost tasteless, but when fully soft and ripe, they develop a mildly sweet flavor. Descriptions of the taste often compare it to watermelon, cantaloupe, or a blend of fig and mulberry, though some note it lacks the richness of fig or the sweetness of mulberry. The texture is lush and somewhat chewy, similar to a fig or strawberry.
Exploring Seedless Che Varieties
Seedless Che varieties offer a significant advantage for consumption, as the seeds in seeded Che fruits can detract from the eating experience. Seedlessness is primarily achieved through parthenocarpy, a process where fruit develops without fertilization. Certain cultivars are bred to reliably produce fruit without pollination.
A notable seedless variety, ‘Seedless Che’ from Edible Landscaping, is self-fertile and consistently produces fruit without seeds, unless cross-pollinated by a male Che tree. If a male pollinator is present near a seedless female tree, the fruit may develop seeds. Another well-known seedless cultivar is ‘Norris’, which is also parthenocarpic. These seedless options enhance the fruit’s appeal, making them easier to eat compared to seeded varieties that can contain 3 to 6 seeds per fruit.
Cultivating Seedless Che
Cultivating seedless Che plants requires minimal care. These trees thrive in full sun, which is important for optimal fruit ripening, especially in cooler climates. While they can tolerate a range of soil types, well-draining, deep loam is preferred for best growth and yield. Che plants are adaptable to different soil pH levels, performing best in slightly acidic to slightly alkaline conditions.
Che trees are hardy in USDA zones 5 through 9. Adequate heat during the summer is important for the fruit to ripen fully and develop sweetness. Established plants are relatively drought-tolerant, but consistent watering during dry spells and the fruiting period helps prevent premature fruit drop. Pruning is typically done in winter when the plant is dormant to shape the tree and encourage fruit production, as fruit forms on new wood. Grafting Che onto Osage orange rootstock is common, as it helps create a single-trunked tree and reduces suckering.
Harvesting and Using Seedless Che
Harvesting Che fruit at the right time is important for full flavor. The fruits are ripe when they turn deep red or maroon-red and become very soft. A gentle squeeze confirms ripeness, and they should detach easily from the stem. Unlike some fruits, Che fruit does not continue to ripen once picked, so wait until they are fully mature on the tree.
The harvesting season for Che can vary by region, ripening from mid-July in warmer southern areas to late September through October in zones like Virginia. Once harvested, fresh Che fruit has a relatively short shelf life and can be stored in a covered container in the refrigerator for a few days. The best way to enjoy seedless Che is to eat it fresh. The fruit can also be incorporated into smoothies, used as a topping for desserts like ice cream, or processed into jams and jellies.