Sakyamuni, also known as Annona, belongs to Annona of Annonaceae and is cultivated in China, Zhejiang, Taiwan Province, Fujian, Guangdong, Guangxi, Hainan and Yunnan provinces.

Sakyamuni fruit can be eaten directly. Mature Sakyamuni fruit can be eaten after the skin and core are removed. Sakyamuni can also be made into milkshake, fruit salad or juice. Mature Sakyamuni tastes sweet, a bit like mango and guava. After eating Sakyamuni, there will still be the taste of litchi in your mouth.

A good Sakyamuni fruit should be bright in color, large and uniform in size, thin in skin and thick in flesh, tender and juicy in quality, sweet in taste and rich in aroma. When we choose, we can gently hold the Sakyamuni fruit in our hands. The high-quality Sakyamuni fruit feels tight and elastic when pinched.

The diversity of Sakyamuni

1, pineapple Sakyamuni: The fruit shape is heart-shaped, conical, oval or irregular, the pulp texture is good, it can be sliced and eaten, the acid is sweet, the flavor is good, and there is passion fruit or pineapple aroma, so it is named pineapple Sakyamuni.

2. Large-eyed Sakyamuni: The fruit has large scales, high gloss and huge fruit. The average weight of fruit is about 900g, and there are about 80 seeds. Because there are many seeds, meat and seeds are mixed together, and the taste is not a little better.

3. Green diamond Sakyamuni: an improved variety of pineapple Sakyamuni, with green color, large fruit volume, sweet but not greasy taste, high economic value and sweetness above 20 degrees.

4. Red Sakyamuni: Also known as Rose Sakyamuni and Honey Red Sakyamuni, it is a natural variety of Tussakyamuni, introduced from Central America, with a dark pink or purple appearance. The pulp is white, and its taste, aroma and size are close to those of Tusha duck except for its special fruit color.