Sakyamuni, also known as annona, is named after its shape like the head of a Buddha statue. Mainly produced in Taitung and other places, from autumn to spring every year. The flesh of Sakyamuni is milky white, rich in vitamins A, B, C, protein, iron, calcium and phosphorus, which promotes digestion. Sakyamuni must be cooked until soft before eating. If you are still stiff after buying home, you can wrap it in newspaper, spray some water and leave it for a day or two. When it becomes soft, it can be cut and peeled with a knife for eating. Delicious and sweet, with a unique taste. It can also be cut into pieces and made into various iced drinks. The peel is inedible. If the peel is black, don't worry, it tastes better. Sakyamuni is deeply loved in Taiwan Province Province, and the Sakyamuni Festival is held every year. The price of the selected champion Sakyamuni is converted into RMB 10000 yuan. The way Sakyamuni grows on a tree.

Sakyamuni fruit has good flavor and high sweetness, about 20~25 degrees, which is suitable for the taste of oriental sweets and is deeply loved by consumers. Sakyamuni was born in tropical America, and Taiwan Province Province was first introduced from Holland. According to Shen's poem "Sakyamuni" in Ming Dynasty, it can be proved that it was introduced into Tainan at the latest in Ming and Zheng Dynasties. Then it expanded to the central and southern regions, but it was only planted in a small area. The Sakyamuni tree is 3-5 meters high. The branches are soft and drooping. Leaves alternate, elliptic-lanceolate, short or blunt apex, gray-green back, fluffy when young, bald after. The petals of the outer wheel are long, narrow and thick, fleshy, Yangtze River Delta-shaped, with sharp and slightly hairy tips, and the petals of the inner wheel are small and scaly; Pistil usually protruding with a cone or pyramid; The fruit is aggregate fruit, conical or spherical, with a diameter of 5- 10cm. Berry consists of many carpels, which form tumor-like protrusions on the surface of the fruit and are easy to separate when ripe. The aril is an edible part, milky white and extremely sweet. The seeds are dark brown or dark brown with smooth surface, spindle-shaped, oval or oblong. Sakyamuni is not cold-tolerant, young trees suffer from cold at 4℃, and 4-5-year-old trees also suffer from cold at -2℃. Trees are drought-tolerant and avoid water accumulation. Sandy soil with strong adaptability to soil, but good drainage can grow rapidly, with large fruits and good quality. Sakyamuni is a famous tropical fruit, and its flavor is popular. Fruit soluble solids 25%, total sugar 20.4%, vitamin C23.8 mg/100 g pulp, titratable acid 0.3%.

Edible method

Sakyamuni must be cooked until soft before eating. If you are still stiff after buying home, you can wrap it in newspaper, spray some water and leave it for a day or two. When it becomes soft, it can be cut and peeled with a knife for eating. Delicious and sweet, with a unique taste.