After picking the sweet pickle, cut off the leaves and branches on the sweet pickle, and keep it at room temperature, the pulp can be kept for a long time after drying, and it is suitable for long-distance transportation. The ripening season is from early April to early June.

After ripening, the exterior color of the sour horn is gray-brown, the color of the flesh inside is reddish-vermilion, but also a little translucent feeling, which can cause a person's appetite, the flesh and the skin are separate, to take out the flesh is very easy, and the base of the cob axle is dry and crispy, when the fruit is ripe.

When picking pickled horn, pay attention, don't break the pickled horn shells, shells broken, will let the broken shells stick in the flesh, but also let the dust and so on stick in the flesh, will affect the quality of the flesh and price. Picked when you can not be too violent, the fruit branches broken, will affect the second year's harvest.