Sakyamuni can't eat until it is ripe and soft. If it's still a little hard just after you get home, you can wrap it in a newspaper and spray some water, then let it stand for 1-2 days until it's soft. Sakyamuni, also known as annona, is mainly produced in Taitung and other places, and it is produced from autumn to spring every year, with the best taste in the season.
Sakyamuni is a popular fruit at present There are many varieties of Sakyamuni, but pineapple Sakyamuni, big eye Sakyamuni and red leaf Sakyamuni have better taste and planting quality, so they are very popular with the masses.
NO 1, pineapple Buddha
Pineapple Sakyamuni fruit is a hybrid of two kinds of Sakyamuni fruit trees. The pineapple Sakyamuni fruit was put on the market in July ~165438+1October, and its quality was better than that of ordinary Sakyamuni fruit, with thicker meat, more juice and sweeter taste. Even its pulp smells like pineapple.
NO2, Sakyamuni macrophylla
The fruit of Sakyamuni with big eyes has higher luster and bigger fruit. The average weight of a Sakyamuni with big eyes can reach 900g, and the largest fruit can reach 1 200g. Its seeds are small and few, with good taste and low sugar content. Sakyamuni fruit with big eyes is usually listed in July-February every year.
Third, Green Diamond Sakyamuni
Green diamond Sakyamuni is an improved variety of pineapple Sakyamuni. The color of green diamond Sakyamuni is bright green, and the fruit is relatively large. Green diamond Sakyamuni also has the sweetness of big eye Sakyamuni. Green diamond Sakyamuni has stable quality and high economic value.
Fourth, red Sakyamuni.
Red Sakyamuni, also known as rose Sakyamuni and honey Sakyamuni, is a natural variety of native Sakyamuni, which was introduced from Central America. The appearance of red Sakyamuni is dark pink or purple, and the flesh is white. The taste and aroma of red Sakyamuni is similar to that of native Sakyamuni, but red Sakyamuni is a relatively rare variety.