Wash the Jiabao fruit and eat it directly with the skin. If you don't like eating skin, you can also eat only pulp after peeling. Under the condition of full maturity, the peel of Jiabao fruit is thick and purple, while the pulp is semi-translucent, with a soft taste and a sweetness of about 1 1- 15 degrees.

2, made into fruit juice jam to eat:

Jiabao fruit is full of water and tastes sweet and sour. It can be made into fruit juice jam and tastes sweet and delicious. The jam can be spread on bread, toast and other ingredients.

3. Soak fruit wine:

Jiabao fruit is a kind of special fruit which integrates health care and medicine, so it can be made into fruit wine, such as Jiabao fruit wine, Jiabao fruit dew, Jiabao fruit vinegar and so on.

Origin and nutritional value of Jiabao fruit;

Garbo is native to South America and has been successfully planted in Fujian, Zhejiang, Guangdong, Sichuan, Hubei, Guangxi, Jiangsu and Yunnan. It likes warm and humid climate, adapts to a wide range of conditions, and can tolerate sandy soil or fertile topsoil, but not saline soil or salt fog.

Jiabao fruit can only blossom and bear fruit once or twice a year in the wild. However, when cultivated artificially, when the growth conditions are good, they can bloom frequently and get fresh fruits all year round.

Jiabao fruit contains many nutrients, vitamins and trace elements. It has been reported that the contents of protein, sugar, fat and fiber are 1.70, 126.40, 0.40 and 0.70mg/g respectively. The contents of VB2 and VC were 0.00 19 and 0.2 167mg/g, respectively, and the zinc content was 0.0033 mg/g..

The results of correlation analysis between Jiabao fruit and other melons and fruits show that the nutritional components of Jiabao fruit and grapes are the closest.

Reference to the above contents: Baidu Encyclopedia-Garbo Fruit, People's Daily Online-The Nutritional Value Geometry of Tianjia Garbo Fruit