Peel kiwi fruit and cut into pieces

2. Pour mineral water and sugar into the enzyme bucket, add the cut kiwifruit and stir until the sugar melts. Stir once every morning and evening. When you see more bubbles, it tastes sour and sweet. It takes 3 or 4 days in summer and 2 or 3 days more in winter.

3. Filter, bottle and put in the refrigerator, and you're done.

Extended data:

Actinidia chinensis Planch, also known as kiwifruit (kiwifruit is an artificially cultivated variety of kiwifruit, which is synonymous with kiwifruit because of its wide use). Kiwifruit originated in Wuduhe Town, Yiling District, Yichang City, Hubei Province, China. On June 6th, 2008, at the International Kiwifruit Conference held in New Zealand, more than 200 experts from 19 countries unanimously recognized that China is the origin center of Kiwifruit, and the origin of Kiwifruit in the world is Wuduhe Town, Yiling District, Yichang City, Hubei Province? .

The fruit is generally oval in shape, with a greenish-brown appearance in the early stage and a reddish-brown appearance after maturity. The epidermis is covered with dense fluff and the pulp is edible. There is bright green flesh with a row of black or red seeds inside. Because macaques like to eat, they are named kiwifruit; It is also said that it is named because the skin is covered with hair and looks like a macaque. It is a fresh and tender fruit with rich nutrition and delicious taste.

Kiwifruit is soft, sweet and sour. This taste is described as a mixture of strawberries, bananas and pineapples. In addition to organic substances such as actinidine, proteolytic enzyme, tannin pectin and sugar, trace elements such as calcium, potassium, selenium, zinc and germanium, and 17 amino acids needed by human body, kiwifruit is also rich in vitamin C, grape acid, fructose, citric acid, malic acid and fat.

References:

Kiwifruit (fruit) _ Baidu Encyclopedia