Nanguo pear fruit contains a lot of saccharides. When the fruit is ripe, Nanguo pear pulp will naturally ferment and produce a slight wine smell. After fermentation, Nanguo pear has a unique flavor and is very delicious. The standard for selecting Nanguo pear is that it is better to smell some Nanguo pears through the epidermis.
South fruit pear
Nanguo pear itself is alcohol-free, but it will naturally ferment after the maturity is high. The green color of Nanguo pear with high maturity fades, and the whole fruit is mainly yellow. The surface of Nanguo pear is elastic when pressed lightly, and it smells faint wine. At this time, it is the best time to taste Nanguo pear, which tastes sweet and slightly sour, and the slag rate of good Nanguo pear is very low. It is a high-quality fruit.
The first batch of ripe fruit of Nanguo pear was listed in early September, and the batch was listed in mid-September, and the harvest was completed in 10. However, Nanguo pear grows in the north and matures in autumn, so it can usually be eaten in winter if it is properly preserved.
Nanguo pear is not a red-skinned fruit. The conventional Nanguo pear is yellow-green, and it is yellow when it is fully mature. Because of the sunshine, the sunlit part will generally be red or orange-red, and the color is more gorgeous. At present, there are also Nanguo pears that are cultivated in full red, and they are named Nanhong pear because of variety optimization.