Sakyamuni is a special fruit produced in Taiwan Province Province, China. Its skin is inedible, and it will taste better if it is black. Most of Sakyamuni's fruits will be picked when they are immature and then shipped to various places for sale. Most of the Sakyamuni fruits we bought in the market are hard and can't be eaten without ripening.
If Sakyamuni fruit feels hard after purchase, it must be ripened. The best way to ripen Sakyamuni fruit at home is to wrap it in a layer of newspaper, then spray water on the paper and store it in a warm environment for a day or two, and the Sakyamuni fruit will soften. At this time, you can eat delicious and sweet pulp when you take it out and peel it.
At home, you can also ripen Sakyamuni with fruits. Apples and pears are the best matching objects for Sakyamuni when he matures. The specific method is to take a plastic bag after purchasing Sakyamuni, put Sakyamuni with two or three apples or pears, then tie the plastic bag tightly and put it in a relatively humid and warm place. After 24 hours, Sakyamuni will become soft.
Sakyamuni can also be smoked with big incense. The method is to put all the Sakyamuni in a sealed small house, then light the big incense in the house, let Sakyamuni store it in the room with big incense for two or three days, and then take it out and you will find that Sakyamuni has turned yellow and fully matured.
Remember, only mature Sakyamuni can eat it.