The scientific name of Sakyamuni is Annona. It is a fruit native to tropical America, but it is also cultivated in many areas of southern China. Sakyamuni is rich in nutrients and has good medicinal value. Therefore, eating more Sakyamuni in an appropriate amount is very beneficial to human health. However, many friends who don't often buy Sakyamuni don't know how to select and store Sakyamuni. Let's talk about the methods of selecting and storing Sakyamuni&# 8203;&# 8203;&# 8203;&# 8203;&# 8203;&# 8203;&# 8203;
How to choose Sakyamuni fruit?
1. Appearance
If the Sakyamuni is not mature, it will show the bright green of grass. This kind of Sakyamuni doesn't taste good. If it is ripe Sakyamuni, the appearance should be slightly blackened and slightly cracked at the top. This kind of fruit is the most mature. If you eat it directly at home after buying, rather than in other ways, you should buy dark green with a little yellow edge. This kind of Sakyamuni fruit has the most chewing power of q-playing soft waxy, and Xiaobian is the most recommended.
2. Hardness
The feeling of gently pressing Sakyamuni with your hand, if it is too hard or can't be pinched at all, it is an unripe fruit at all. The ripe Sakyamuni feels soft. It will be elastic when pinching. Gently squeezing the top will overflow juice. You should be careful when pinching. It feels sticky when the juice flows to your hands.
3. Weight
If you weigh the unripe Sakyamuni fruit in your hand, you will feel slightly heavy and firm. When you hold the unripe Sakyamuni fruit, you will feel that the weight is slightly light, so don't blindly buy those heavy Sakyamuni fruits. They may not be ripe.
How to preserve Sakyamuni
Most tropical fruits are not cold resistant and are not suitable for refrigeration in the refrigerator. Frostbitten fruits are not only damaged in nutrients, but also easy to deteriorate, and the pulp will rot soon.
Sakyamuni is best stored in a dark and cool place. If you must put it in the refrigerator, you can learn the preservation method of bananas. You can't put it in the refrigerator when the fruit is still green. In that way, it won't ripen itself after it is taken out. The ripe and soft Shiga fruit can be placed in the vegetable and fruit tank with high temperature. The storage time should not exceed two days, so as not to freeze and affect the taste. The unripe Sakyamuni can be dried in the sun or placed next to the frying pan. The heat of frying can make it cooked. The ripe Sakyamuni fruit should be eaten as soon as possible.
Sakyamuni must be cooked and soft before eating. If it is still stiff after buying it home, you can wrap it in a newspaper, spray some water and put it on for a day or two. After it becomes soft, you can cut it open with a knife and peel it. It is delicious and sweet. It tastes very unique.