Related knowledge of pistachio. In daily life, pistachio is an uncommon fruit, and you may not be familiar with it. Pistachio has extremely high nutritional value, and many people like to eat it. Then I will take you to know the relevant knowledge of pistachio.
Related knowledge of pistachio 1 introduction of pistachio
Pistachio nuts (scientific name: Manilkara zapota (L.) van Royen) are the fruits of plants of the genus Dictyophora in the family Caprifoliaceae, with other aliases: Wu Feng persimmon, red tieguo, kiwifruit, etc.
Pistachio nuts are named after their appearance looks like a human heart. Pistachio nuts are mostly cultivated in tropical countries and are tropical fruits. In nine years of the Republic of China, it was introduced from Java and planted in Chiayi. Now it is cultivated in Chiayi, Tainan and Yunlin. In Chiayi, it has been cultivated a lot, and it has become a specialty of Chiayi, and the fruit looks like persimmon. In 37 years of the Republic of China, the local government invited the Agricultural Laboratory to name it Wu Feng persimmon in order to commemorate Wu Feng's death in Chiayi, so it has the alias of Wu Feng persimmon.
morphological character
The height of the pistachio is15-20m (the cultivator is often short and shrubby), and the branchlets are dark brown with obvious leaf scars. Leaves alternate, densely clustered at the top of branches, leathery, oblong or ovoid-elliptic, with acute or blunt apex, wedge-shaped base, entire or sparse microwave-like, hairless and shiny on both sides, concave midrib on the top, convex on the bottom, slender lateral veins, many and parallel to each other, fine reticulate veins, and inconspicuous on both sides. Flowers 1-2 are born in the axils of leaves at the top of branches and are densely covered with yellow-brown or rust-colored villi; Calyx outer wheel 3 lobes are oblong-ovate, inner wheel 3 lobes are ovate, slightly shorter, the outside is densely yellow-brown tomentose, and the inside is tomentose only along the edge; The corolla is white, the corolla lobes are oval, the apex has irregular fine teeth, and there are two petal-like appendages with the same size on both sides of the back. Fertile stamens are inserted in the throat of the crown tube, filaments are filiform, about 1 mm long, the base is bold, and the anthers are oval; Staminodes petal-shaped, ovary conical, densely yellow-brown tomentose; The style is cylindrical and slightly thicker at the base. Berries are spindle-shaped, oval or spherical, more than 4 cm long, brown and yellow-brown in flesh; The seeds are flat. The flowering and fruiting period is from April to September.
Growth habit
Like high temperature and fertile sandy loam, it has strong adaptability. Trees can still survive the winter safely at-2 ~-3℃, and it can also grow and develop normally in clay soil with low fertility.
Pistachio nuts can blossom and bear fruit normally at 1 1~3 1℃. Young fruits are damaged by freezing at–1℃, while big trees are vulnerable to freezing at–4.5℃ and–2.2℃. If it is used as economic cultivation, it should be developed in areas with higher temperature. Pistachio nuts require sufficient water, with annual rainfall above 1300mm, good growth, deep roots, drought resistance, tolerance to barren and salt, tall trees, large leaves and brittle branches.
distribution area
Pistachio nuts are native to Yucatan, Mexico, Central America, tropical America, Southeast Asian countries and India for commercial cultivation. Later, it was introduced to Florida, Caribbean, India, Philippines, Malaysia, Vietnam and other countries. Pistachio nuts cultivated in China were introduced from Singapore, Indonesia and other countries in the early 20th century, and mainly distributed in the south and middle of Yunnan, Guangdong, Guangxi, Fujian, Hainan, Taiwan Province and other provinces (regions).
Propagation method of pistachio
When the fruit of pistachio is ripe in September ~10, peel off the pulp, take out the seeds and dry them in the shade, and leave them for spring sowing in the following year. The layering should be carried out when the temperature rises to above 20℃ in spring. The annual branches at1~ 2 years old should be girdled with a width of 3 ~ 4 cm, and then wrapped with rich soil made of rice straw, which often keeps the soil moist, and new roots can be formed in about 2 months. Sufficient base fertilizer should be applied when planting. Pay attention to prevent scale insects. It can bear fruit in 4 ~ 5 years after planting.
Main uses of pistachios
1, Ornamental function: The popular fruit tree is evergreen all the year round and has a beautiful tree shape, and is often used as a street tree and a greening and ornamental tree species.
2. Edible value: Pistachio nuts are rich in nutrition, and have the effect of clearing away the heart and moistening the lungs. Seeds, barks and roots can be used as medicine, which is a tree species with high economic value. Pistachio nuts are mainly used for fresh food, and can also be processed into jam, juice, dried slices and fruit crystals, which have the effects of clearing away heart fire and moistening lung.
3, medicinal value: seeds, leaves and bark can be used as medicine.
Related knowledge of pistachio 2 I. How to eat pistachio
1, pistachio is actually a tropical fruit, which can be eaten directly, but it depends on its maturity. If it is ripe, it will not have the bitter feeling I just said when eaten raw. It turns out that I don't feel good because I chose it a little raw, no wonder, so I got the first answer, that is, pistachio can be eaten raw.
2, this way of eating makes me a little surprised, and the pistachio can be eaten cold. It's just like making a cold salad. After washing the pistachio, slice it or cut it into strips, marinate it with salt, let it soak in water, then drain it, add some seasoning and stir it evenly. I'm going to try it at night.
3. I am most interested in fried meat slices with pistachio. After all, it is a carnivore. After washing the pistachio, dig slices, and then prepare seasonings such as sliced meat, onion, ginger and garlic. Just like the usual cooking, first fry the sliced meat, add the pistachio, and finally choose seasonings for seasoning and dish it. It sounds perfect. Interested friends can try it.
4. Actually, I think all kinds of fruits can be used to make fruit sauce and wine, and pistachio is no exception. In the case of jam, it is to clean the pistachio, remove the skin, then cut it into blocks, put it in a pot, add appropriate amount of water and rock sugar, slowly boil it into a paste, and finally add appropriate amount of lemon juice, which has a unique taste; The method of brewing wine is to put the pulp of human heart into a glass bottle, then add a proper amount of white wine and crystal sugar, seal it, put it in the shade, and wait for a month or two. During this period, you can shake the glass bottle to promote fermentation and make the wine more rich.
5. In addition, when the pistachio fruit is dried, it will be cut into slices or strips, and then naturally dried in the sun, which will become a necessary leisure snack for drama. Or squeeze juice from its pulp and ice it in the refrigerator, which is very suitable for summer.
Second, the edible taboo of pistachio
1, for example, ripe pistachio can't be kept for a long time, so it needs to be eaten as soon as possible. After all, it will slowly change color within a few days, and even the peel will be spotted, so it can't be eaten at this time.
2. Secondly, friends with diabetes should not eat pistachio for the simple reason that its sugar content is high, so there is no need to say anything about this consequence.
3, there is also that you can't eat too much pistachio, otherwise it will cause certain harm to your digestive system; Finally, remember, don't eat with seafood, what fish, shrimp and crab, be careful of poisoning.