Kadsura coccinea, colloquially known as crimson or scarlet kadsura, red magnolia vine, heilaohu (black tiger fruit), tiger grape, or bufuna, is a robust evergreen climbing vine belonging to the Schisandraceae family. It is native to the subtropical mountainous regions of southern China and Southeast Asia, where it has historically played a dual role as both a wild-foraged food and a significant ethnomedicinal resource. The genus name Kadsura is derived from the Japanese katsura (the candy floss tree), while the species epithet coccinea is Latin for "scarlet," referring to the vivid red color of its mature fruits and flowers. Long valued by ethnic minority groups, such as the Tujia and Dong peoples, this vine has transitioned from a traditional forest-gathered secret into a specialty cultivated crop valued for its unique culinary aesthetic and pharmacological complexity.

The plant is a vigorous woody climber that thrives in the humid, sheltered slopes and ravines of subtropical forests, requiring sturdy support structures like trellises or native trees. It produces leathery, oblong-to-ovate leaves that transition from a vibrant burgundy in new growth to a deep, lustrous green at maturity. Its flowers are fleshy and cup-shaped, displaying a striking palette of yellow to deep red. The plant's most iconic feature is its aggregate fruit, which can reach the size of a softball. These fruits are nearly spherical and look remarkably like colorful, bumpy pineapples; they transition from green to a deep, saturated red or dark purple as they ripen. Because the plant is often dioecious (having male and female flowers on separate individuals), successful fruit production typically requires the presence of both sexes in the landscape.

The scarlet kadsura is prized for its unique, mild flavor profile and striking appearance. The fruit is composed of many individual, wedge-shaped segments that can be peeled apart, each containing a succulent, translucent white pulp surrounding a single seed. Consumers often describe the taste as a subtle, sophisticated blend of peach, pear, and mild floral notes, sometimes with a faint spicy or tropical acidity reminiscent of wampee or langsat. It is typically eaten fresh as a seasonal treat, though its delicate nature and limited commercial availability make it a rare find outside of local mountain markets. The flesh is refreshing and juicy, though it does not possess the intense sweetness of more common domesticated fruits, making it a specialty item for those interested in exotic, wild-harvested produce.

Nutritionally, the fruit is rich in Vitamin C, Vitamin E, various amino acids, and essential trace elements. However, the plant is perhaps more globally renowned for the complex biochemical profile of its roots, stems, and leaves. These tissues are exceptionally dense in specialized lignans and triterpenoids, which are the focus of extensive pharmacological research. In traditional medicine, Kadsura coccinea is used to "activate blood," dispel wind-dampness, and relieve pain, particularly in the management of rheumatoid arthritis, gastrointestinal distress, and gynecological discomfort. Modern studies have validated these traditional uses, identifying potent anti-inflammatory, antioxidant, and anti-tumor activities in the plant’s secondary metabolites.