The fruit of begonia is edible.

Begonia fruit can be eaten by the general population, begonia fruit flavor acid, gastric ulcers and gastric acid overcrowding people avoid eating.

Begonia fruit in addition to raw food, but also can be brewed, do preserves, jam, fruit vinegar, fruit wine, fruit tangerine, eight prongs of begonia fruit can be cut and dried into 30% of the moisture content of the begonia dry, the storage period can be up to 3 years, used for the processing of leisure food.

Sun-dried begonia fruit with cane sugar water to drink, sweet and sour taste, cool and diarrhea, spleen and stomach effect.

Expanded Information:

Growing environment

1, the red thick shell is resistant to drought, salinity, barrenness, wind resistance. Red thick shell like warm climate, suitable for growth in the average annual temperature of 20 ℃ above the region, the temperature of 4 ℃ when the cold damage.

2, born on mountain slopes, flat land or valley terraces side, 50 ~ 1300 meters above sea level. Wild or cultivated at an altitude of 60-100 (-200) meters in the hilly open space and seaside sandy wasteland.

Shopping Tips

1, choose the fully ripe, bright red color, sugar to the highest content of the variety of begonia fruit is best;

2, color: peach, bright color, bright and transparent;

3, aroma: with begonia fruit unique fruit aroma and elegant wine aroma;

4, taste: pure and soft, soft and refreshing, no other irritating odor.

Baidu Encyclopedia - Begonia Fruit