Of course. The peel of Jiabao fruit is thin and sour, and the seeds are edible when the fruit is ripe, but the taste is poor, which easily affects the overall taste. Under the condition of full maturity, the fruit of Jiabao fruit is translucent and soft and sweet.

Mature Jiabao fruit is oval, uniform in size, smooth and shiny in surface, and purple or deep purple in color. Only in this way, the sugar content of Jiabao fruit will be richer and the taste will be sweeter. Besides, you can smell the smell. The ripe garbo peel smells of resin.

As a kind of fruit, Jiabao fruit can be eaten directly raw and rarely used. Jiabao fruit is not as long as apple, and it can be turned into wine, which is easy to preserve. Moreover, the wine brewed by Jiabao fruit has a unique flavor and a fragrant smell. Jiabao jam is also delicious. It can be eaten with bread or dessert and tastes better.

Garbo jam practice: Garbo fruits are washed and lightly pricked with toothpicks at will. Mix the sugar well, refrigerate for 4 hours, and juice the lemon. Put Garbo, sugar and lemon juice into the pot, cover the pot and cook slowly. Stir occasionally to avoid burning. Heat for 10 minute, the sugar will melt, and the garbo fruit will come out. After 20 minutes, the water will become more, and it is normal to have some microbubbles when cooking. When the soup is slightly thick, add the apple puree and stir gently, and continue to cook on low heat for 10 minutes. Save some soup, because the jam will be thicker after refrigeration. Boil the glass jar in cold water and dry it. When the jam is hot, turn it upside down and let it cool. Put it in the refrigerator.