Many people have heard of guava. From the name, it looks like a kind of fruit pomegranate. Guava is not a real pomegranate. Its scientific name is guava, which is a tropical fruit. This kind of fruit has green flesh and red and white. It has a unique aroma, crisp taste and refreshing and sweet taste. Guava is rare in the fruit market, and some people still don't know how to eat it. Today I will introduce some methods and skills related to eating guava.

How to eat guava

Although guava is tropical, its fruit structure is very similar to that of apple. People can wash it 36 days after buying it and eat it directly like apples, but the skin of this fruit is not very good. If you don't like it, you can peel it before eating.

How to eat guava

1, guava has a unique aroma, and some people can't accept it when they use it for the first time, so they can eat it after processing. The best processing method is to remove the pedicel of guava, peel it and make it into mud, then add some rock sugar to pickle it, and then put it into stainless steel pot for slow stew. After all the guava pulp in the pot becomes transparent, turn off the fire and take it out. You can use it directly after you finish. This guava tastes like this.

2. Guava can also be made into fruit wine for people to drink later. When making fruit wine with guava, guava should be washed with clear water first, then the surface moisture should be controlled, and then guava should be cut into blocks with a clean knife. Prepare, put a proper amount of rock sugar and a clean glass bottle, put a layer on guava, put a layer on guava, and put another layer on rock sugar, and so on. Finally, add a proper amount of purified water, seal the bottle cap and put it in a cool place.

Those unripe guavas can also be eaten. Although it tastes bad, it can be pickled for people to eat, and then pickled for 360. You can prepare a proper amount of sour plum powder and edible salt. Before pickling, guava should be washed and cut into pieces, then sprinkled with appropriate amount of edible salt, pickled for half an hour, rinsed with water, and then marinated with appropriate amount of sour plum powder for half an hour. You can take it out directly after pickling.