Good longan is dry, with large particles, round and uniform shape, Huang Liang shell color, thick meat, strong sweetness and small core.

Secondly, look at the meat quality. The sliced meat is thick, with bright yellow and fine wrinkles. There is a circle of red meat head on the fruit stalk (commonly known as "red top and green meat"), which is of good quality. On the contrary, the meat is thin, the surface is wrinkle-free, and the color is light, which is inferior.

Step 2 Knead by hand

Longan with dry identity has a hard and brittle shell, which can be easily crushed by hand; The hollow of the hand-pinched shell is not fragile and the identity is more fashionable.

Step 3 bite

Biting longan seed is fragile and audible, and it is a new product; Bite tough, broken and silent, old goods. New goods are not necessarily good, and second-hand goods are not necessarily bad. Generally speaking, dried longan is stored for 3-6 months, and there is basically no big difference in nutritional components. Longan is harvested only once a year. Dried longan can be safely eaten as long as the storage time does not exceed 1 year.

Step 4 taste

Taste sweet, soft, waxy, fragrant, chewing residue-free, for high quality; Tough taste, insufficient sweetness, chewing residue and poor quality; The taste is dry and bitter, which is caused by over-baking or re-baking of secondhand goods, and the quality is worse.

5, peeling

When longan is peeled by hand, the meat is easy to separate from the core, soft and non-sticky, with good quality; Meat and core are not easy to separate, and the meat is dry, hard and inferior.

I hope this helps.