Apple mango hard is probably not ripe, ripe apple mango pinch is soft, if only the center, the tip of the soft, the tip is still hard, then it means that the ripening is not uniform, if you eat directly will affect the taste. You can leave it at home for a couple of days until it softens and then eat it.

Buy back the hard apple mango also do not rush to eat, placed a few days later will naturally become soft and ripe, eat directly the flavor is also very good, in addition to not ripe apple mango and ripe bananas, apples and other food together, ripening work.

Expanded information:

Apple mango's chemical composition

1, fruit

Fruit with fruiting ketone acid, iso-fruiting alcohol acid, Apo ketone acid, The fruit contains triterpene acid such as isoquercitrin acid, arbutin acid, arbutin acid, arbutin acid and other triterpene acids; polyphenolic compounds such as gallic acid, meso-bis-gallic acid, gallic tannin, quercetin, isoquercitrin, mangiferin, and gallic acid, etc. Among them, β-carotene accounts for about 60%, and the other still has more than 10 kinds of hudypodialyllanthin and so on.

2, with the skin of the fruit

There are still reports that the juice contains sucrose, glucose, fructose and so on. The immature fruit contains glucan, a glucan, polygalacturonic acid. The fruit also contains 57-63 mg% thiamine, 37-73 mg% riboflavin, and 7.26 micrograms% folic acid.

3, dried mango

Mango flowers contain gallic tannins, quercetin, isoquercitrin, gallic acid, double gallic acid.