The ginseng fruit recorded in the canonical books, there are many, such as "China's native specialties Daquan" introduced the "fern - ginseng fruit", "Chinese Dictionary" recorded the synonym of "open arrow ginseng fruit The synonym "Ginseng Fruit with Open Arrow" is recorded in the Dictionary of Chinese Seed Plant Families and Genus and the Dictionary of Chinese Seed Plants, and "Ginseng Fruit of Trees Originally Known as Heart Fruit" is recorded in the Dictionary of Chinese Seed Plants and Genus. This article introduces is native to the northern foothills of the Andes in South America, a plant fruit, its original name "eggplant melon" is now commonly known as "ginseng fruit", has been planted in large areas of the country.
This ginseng fruit in our country was once called fragrant eggplant, melon eggplant, fragrant mango, golden ginseng fruit, longevity fruit, purple eggplant, sweet eggplant, melon pear, fragrant pear and so on. Although its aliases are many, but should be regarded as a thing. This may be due to the introduction of our country, around the name is not the same. From the plant taxonomy, should be called eggplant, melon eggplant or fragrant colorful eggplant more accurate. But because it does have a certain nutritional health care and disease relief and longevity effects, it is also known as ginseng fruit. Since the launch of the "ginseng fruit" this auspicious name, that is, in the community has produced a great deal of ordinary, inspired a sense of curiosity, which may be due to the "Journey to the West" in China, widely influential reason.
This kind of fruit of life belongs to the Solanaceae vegetables, fruits and ornamental herbs. In the tropical and subtropical regions for perennial shrubs, in China and Japan as annual cultivation. It does not have a main root, but the root system is developed, regenerative capacity; stem height of 60 to 150 cm, stem erect, more flexible, easy to lignify, easy to produce adventitious roots at the nodes of the stem; leaf blade green, units alternate, long oval; green cymose inflorescences, the calyx green, the flowers are purple-red, there are also white; fruit for the succulent berries, the flesh of the starving day yellowish, oval, ovoid, heart-shaped, turbinate shape, mature The fruit is cream or beige, appearing purplish-red stripes; the seeds are yellowish-brown, weighing about 0.8 to 1.2 grams per thousand.
Scientific consumption of ginseng fruit and deep processing methods are quite a lot, commonly used are the following concentration: First, fried ginseng fruit. General ginseng fruit to green ripe period can be picked, and meat or eggs fried. Such as ginseng fruit fried meat: raw materials: ginseng fruit 250 grams, 100 grams of pork, salt, monosodium glutamate, vegetarian oil, cooking wine, green onions, ginger, soy sauce, each appropriate amount. Production: the first ginseng fruit, wash, slice, and then wash the pork, thinly sliced; frying pan hot, under the meat stir-fried, seven or eight mature when adding ginseng fruit slices and ingredients, stir-fried plate can be. Second, as a fruit fresh food. Raw ginseng fruit, must be fully ripe, in order to have the elegant aroma, flesh yellowish, crisp and juicy, unique flavor. Third, ginseng fruit is cold. Will be fully ripe ginseng fruit cleaned and sliced into the plate, add the appropriate amount of salt marinade for a few moments, pour away the oozing water, and then add food counting puree, monosodium glutamate, rice vinegar and sesame oil, mixing well to eat, with a heat detoxification, diuresis and antihypertensive effect. Fourth, ginseng fruit steamed. Wash the ginseng fruit, longitudinally cut to 2/3, so that part of the skin and flesh connected to the fruit, the fruit pith scooped and then the meat or egg filling into its cavity, into the cage steamed, removed to dry a little, with a clean knife will be cut into slices, and then eaten with nourishing the liver and kidneys, emollient and laxative function. Fifth, it is processed into ginseng juice. Sixth, it is processed into canned ginseng fruit. In addition, as a vegetable, can also be fried, stewed, stewed and soup; deep processing can also be made into dried fruit, ice cream, cheese, jam, fruit wine, preserves and so on.
At present, there are still some different views on ginseng fruit in the society, the most important of which is that its sugar content is low and the taste is not very good. Therefore, some domestic scientific research units have carried out selection and breeding of ginseng fruit, and successfully cultivated new varieties with high sugar content of 6 to 9%, sweet flavor and good taste, which are welcomed by people.
Related links: Nutritional value of ginseng fruit.
In every 100 grams of ripe fresh fruit, containing 1.9 grams of protein, cucumber, tomato, 2 times, duck pear, gold handsome apple 9 times; total sugar 3.1 grams, and cucumber, tomato, similar to, and much lower than the duck pear and gold handsome apple; 0.2 grams of crude fat, with cucumber, tomato, etc.; Vitamin C130 milligrams, pear and apple 32 times, cucumber, 14 times, tomato 6.8 times; Vitamin B10.25 mg, is tomato, cucumber 8 times, 5 times the apple; Vitamin B20.27 mg, is cucumber, tomato, duck pear 9 times; carotene 0.9 mg, is 2 times the tomato, cucumber 10 times; total amino acids 1818 mg, essential amino acids 253 mg, are much higher than cucumbers, tomatoes, pears and apples; in particular, the trace element selenium up to 3.34 mg In particular, the trace element selenium up to 3.34 mg, respectively, cucumber, tomato, pear and apple 8.8, 22, 12, 111 times. There is molybdenum 3.44 mg, magnesium 11.2 mg, iron 6.59 mg, zinc 1.14 mg, manganese 0.39 mg, cobalt 0.332 mg.