1. The immature red heart guava exudes a green flavor and tastes crispy, but tastes sour and unpleasant.

2. The cooked red heart guava has a softer texture, a rich smell, and a soft, waxy and sweet taste.

Extension:

Red Heart Guava can be eaten directly as fruit, or it can be cut into slices or irregular particles to make the taste more crispy and delicious. It can also be added according to the taste. Add fine salt, salted plums, and salted plum powder, and the flavor will be better after refrigeration; you can also squeeze it into juice and add rock sugar, milk, or honey according to your own taste.

How to confirm that the red heart guava is cooked

Look at the appearance

You can judge whether the guava is cooked by its appearance. The fiber of raw guava is thinner and the surface is relatively thin. Smooth, while the fibers of cooked guava are thicker, which will make the surface of the guava uneven and have a medium rough feel. Therefore, the rougher the hand, the better the ripeness of the guava.

Test the softness and hardness

When the cooked guava is touched by hand, it will be a little soft and has obvious elasticity when pressed hard, while the raw guava feels harder. I can't press it with my hands.

Weigh the weight

The rawness and ripeness of the guava can also be judged by the weight. The more cooked the guava, the lighter the quality. That is to say, two guavas of the same weight will The lighter the guava is, the more mature it is, and vice versa.

Look at the color

Judging the rawness and ripeness of guava can also be judged by its color. Generally speaking, the red heart guava will have pink flesh when cut open, and the flesh of the guava will be half red and half white. If guava is not fully cooked, it is not suitable to eat or buy.