Can you eat the skin of the guava
The skin of the guava can be eaten, and the skin of the guava is very nutritious, can supplement the human body needs a variety of vitamins. Guava skin is more dry and refreshing than the flesh of the guava, eat guava before the guava skin should be cleaned. Guava is highly nutritious, with eight times more vitamin C than citrus and dozens of times more than banana, papaya, tomato, watermelon and pineapple. Guava is also rich in iron, calcium and phosphorus, of which the iron content is more than other fruits, so it is best to eat the skin together.
Do you need to soften the guava to eat it
Not necessarily, as long as it is ripe, you can eat it. Guava as long as ripe to eat, regardless of whether there is no soft, just hard guava and soft guava taste will have a slight difference, hard guava flesh is more crunchy, taste more sweet and sour juicy, and put the soft guava taste will be piece of the soft some, so the specific choice can be based on their own tastes, if you like to eat soft and sweet guava can be put soft ripe to eat, but the soft guava is relatively easy to deteriorate, it is recommended to confirm before eating.
How to see if the guava is ripe
1, pinch feel: ripe guava skin will be relatively soft, but also with elasticity, and not ripe guava pinch feel will be very hard.
2, smell: pick up the guava smell, will find that the guava will have a sweet aroma, and not ripe guava almost no obvious odor.
3, look at the appearance: not ripe guava know is to look at the color of the skin is green, while the ripe guava skin began to appear folds, the color is generally light green, and the color of the difference between the unripe, can be carefully identified.
How to ripen guava
1, natural ripening: the guava itself has the same as apples, with ethylene, so placed for a period of time will ripen on their own, if you want to speed up the actual words, you can use the guava sealed in a plastic bag, the role of the role of ethylene can ensure that the concentration of ethylene can be as high as possible, generally put 3-5 days, the guava can be natural ripening.?
2, apple ripening: If you think the guava itself is still too slow to ripen, you can put the guava and apple together to ripen, apple is simply a natural maturing agent.
3, rice ripening: not cooked ingredients buried in the rice practice in rural areas are often seen, because the role of guava can be placed in their own ethylene loss.