It's Sakyamuni. We can eat fresh Sakyamuni raw, including juicing, or drink it as fruit juice. If you plan to eat this way, you must wait until the fruit is completely soft, and finally put the bought Sakyamuni fruit for a few days, and you can eat it when the skin feels soft (if you can't wait to eat it in advance, you can't fully enjoy its delicious taste). China Wang Chi Catering Network reminds us that in addition to this method, its pulp can also be used to make sherbet or ice cream. In addition, it can also be mixed with milk and tastes good. Patient friends can also use it to make wine, preserved fruit, jam, and even mix it with other fruits if you like.

China eats the net to remind me that Sakyamuni must be cooked until it is soft. If you are still stiff after buying home, you can wrap it in newspaper, spray some water and leave it for a day or two. When it becomes soft, you can peel it and eat it with a knife. Delicious and sweet, with a unique taste. It can also be cut into pieces and made into various iced drinks. The peel is inedible. If the peel is black, don't worry, it tastes better.

PS: Sakyamuni fruit must not be put in the refrigerator before it is soft and ripe, otherwise it will turn black and hard. Eating is probably like eating watermelon. Eat slices vertically.