Fresh ginseng fruit is the most common and correct way to eat. This is a direct reality. After picking fresh ginseng fruit, you can wash it with clear water and then bite it like an apple. You can also cut the ginseng fruit from the middle, then slice it, put it on a plate and eat it with a toothpick.

2, cold ginseng fruit

Fresh and naturally ripe ginseng fruit is especially suitable for direct consumption, but the partially cooked ginseng fruit has a light taste. You can eat it after salad. Wash and slice the prepared fresh ginseng fruit, and then add it. Take a proper amount of salt, mix well, marinate for half an hour, pour off the excess salt water, rinse with clear water, take out the water, then add a proper amount of rice vinegar and garlic, and finally add sesame oil. Mix it up.

Introduction of ginseng fruit

Ginseng fruit is a herb of Solanaceae and Solanum. The height of the plant can reach about 1.5 meters, with alternate leaves, single leaf or three leaves or three leaves, white or lavender corolla and well-developed root system. From the shape, the fruit of the ginseng fruit is pear-shaped or oval, and the single weight is between 40 and 400 grams. Spring blossoms and autumn bears fruit.

Ginseng fruit was originally distributed in South America; After being introduced into China, it is mainly distributed in Qinghai, Gansu, Guizhou, Yunnan, Sichuan, Hunan, Hubei, Jiangxi, Fujian and Guangxi. Ginseng fruit has strong cold resistance and strong germination ability; High requirements for soil; Too high or too low temperature is not conducive to the growth of ginseng fruit.