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A bowl of freshly peeled gorgon fruits. [Photo provided to wuxi.gov.cn]

The harvest season for "water ginseng" gorgon fruits in Wuxi, Jiangsu province, has finally begun after a year of anticipation.

Spanning an expansive area of nearly 200 mu (13.33 hectares), the gorgon fruit plantation at the Xushe Pandong Agricultural Service Cooperative is the largest of its kind in Yixing, a county-level city in Wuxi.

At the break of dawn on July 27, farmers, clad in rubber boots, trousers, and gloves, began harvesting the initial batch of gorgon fruits bathed in the soft morning light.

Referred to as chicken-head rice due to its round shape with a pointed tip resembling a chicken's head, gorgon fruit is among the most prized of the eight types of water produce in the Jiangnan region.

The journey of this delicacy from the field to the dining table involves over 10 intricate processes. A seasoned worker, boasting more than a decade of harvesting experience, described the toil involved, saying, "We arrive before sunrise when the water is slightly cooler. As soon as the sun rises, it feels like working in a field steamer." This rigorous harvest will last from July through October.

Renowned for their sweet, tender, and chewy qualities, gorgon fruits from Wuxi exhibit a crystal-clear appearance when freshly peeled and exude a refreshing aroma alongside their soft and elastic texture.

The fruits can be enjoyed in a variety of ways, whether consumed fresh like water chestnuts or incorporated into tasty dishes like osmanthus sugar water with gorgon fruits, gorgon fruits with lotus seed and lily soup, or stir-fried shrimp with gorgon fruits. These delectable creations are a must-try for any food enthusiast.