Milk fruit skin can eat
Milk fruit skin can not eat, very difficult to eat Oh!
1, the most common way to eat milk fruit: cut in half with a teaspoon to dig to eat.
2, milk fruit grain stewed egg eating
Method:
(1) the top of the egg cracked a small hole, out of the egg white, the rest of the yolk.
(2) take 180 ml of milk and put the right amount of sugar, put the microwave oven "ding" temperature, the sugar is completely dissolved can, do not need to boil. If it is too hot, it will be put for a while, and so on a little cooler and then use.
What is Milkfruit
Milkfruit is a Cambodian native fruit that looks like passion fruit. Before cutting the fruit, gently rub the fruit, after cutting the flesh can be seen overflowing white milk like milk. It has a sweet taste and a refreshing aroma. Milk fruit is rich in nutrients, nutrient content than apples, pears, plums, oranges and other fruits. Milk fruit roots and fruits can be used for medicinal purposes, can replenish blood, lactation, astringent; treatment of red and white dysentery, gonorrhea, swelling cancer, lactation, hemorrhoids, fatigue, jaundice, dyspepsia, malaria, lymphatic tuberculosis, leucorrhea, mastitis, bruises, lumbar soreness and back pain, and so on.
Marketing time
It is a wild plant, both ornamental value, and health care functions of small mixed fruit. For the mulberry fig genus deciduous shrubs. Plant height is generally 30-100 centimeters. Milk fruit fruit dense, basically reach a leaf a fruit, the fruit is rounded, young fruit green visible obvious white spots, umbilical cord reddish, there are obvious glandular points, like a child's nipple, it is very peculiar; fruit for the berry, ripe after the skin is red, the flesh is yellowish, each fruit weighs 2 to 4 grams, the taste of the crisp sweet, fragrant. April shoots began to elongate the seat of the fruit, the beginning of ripening in July, to the end of the ripe in December, the observation of the fruit period up to 6 to 8 months.
Origin
Origin: Tropical America, West Indies.
Milk fruit characteristics
Characteristics: Plants up to 30 meters high, the tree has milky sap, the old tree bark seems to be scaly pieces, dark, mottled white, very pale, the crown is irregular. Young leaves and shoots are densely clothed in yellow russet with silky luster of velvet; the leaf surface is dark green, smooth, the back of the leaf is golden yellow at first, then gradually turning yellow russet with silky luster of golden brown, the midrib is obvious; it is 5~12 centimeters in length, 3~5 centimeters in width, entire, acute at the ends, and thickly papery.
Spikes, lateral to the current year's branches, each spike has 5-35 florets, diameter of about 0.5 centimeters, 5 petals, 5 stamens, stalk length of about 1.5 centimeters, when in bloom, bunches of buds hanging on the russet orangethorn, the petals look like a sky full of stars, flickering and floating, so it is known as the "star apple".
The fruit is ovoid to round, with a diameter of 5-10 centimeters and a fruit weight of about 90-138 grams. The flesh of the immature fruit contains a yellowish-brown viscous milky substance, which disappears when it matures. Mature fruits have dark purple or light green skin. The flesh is light purplish-red, white, dense, rich in water, with a light sweet and astringent flavor. There are 4~6 seeds inside. There are two kinds of purple-brown and yellow-green, the pericarp is smooth and leathery, the flesh is purple or white, soft and juicy, separated into 4~11 chambers, cross-section is like a star, containing 3~10 seeds, black, the edible part of the fruit is about 53-63%, rich in nutritional value. Fruits are mostly for fresh eating, the skin is inedible, often cut in half with a knife, and then take the flesh with a spoon, or you can cut along the peel with a knife to the periphery of the flesh, and then rotate the upper and lower halves with both hands, which will separate the flesh from the skin, and another method is to gently knead the fruits with your hands before cutting them, so that the flesh will be softened, and then cut in half to make them more easily eaten. The fruit can be put in 3-6 ℃ (relative humidity 90%) for about 3 weeks after harvest, room temperature can only be put a few days.