In Thailand, it is a cool drink for relieving summer heat and heatstroke. It is delicious when eaten together with Luo Guo salt, which can quickly eliminate hot air and gastrointestinal discomfort and make the body function return to normal.

On the one hand, fruit salt is used to inhibit protease in fruit and avoid sticking to the mouth, on the other hand, it is used to highlight its sweetness. Also, salt can get rid of fire, and some fruits are very angry, such as oranges and pineapples. In addition, from a professional point of view, soaking fruit with low concentration salt water will cause dehydration of fruit cells, decrease water content and naturally increase sweetness.

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Precautions:

1. Because there is obvious difference between salty taste and sweet taste, when food is mainly sweet, adding a little salty taste can increase the gap between the two tastes and make it feel sweeter.

2. Soaking fruit with low concentration salt water will dehydrate fruit cells, reduce water content and naturally increase sweetness. Dehydration will also increase the crispness of fruit and make it more refreshing. Salt water can also dissolve a small amount of organic acids in fruits and increase the sweetness of fruits.

Generally speaking, fruits with slightly hard texture can be eaten like this. Soft fruits, such as bananas and grapes, may taste worse if soaked in salt water.

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