Shakya fruit is more abundant in coastal tropical areas such as Taiwan and Thailand, and as a high-end imported fruit, it has always been one of the sought-after fruits in the market, most of which are ripe for market in autumn.
With a faint honey fragrance, under the emerald green peel, containing delicate white and dense flesh, juicy and tender, melting in the mouth, this kind of Shakya with a faint pineapple flavor is the origin of the name of the fruit...
One bite down, pineapple, lychee, bale, the taste and a faint milk aroma...
When you take a sip, the juice fills up, like a whole tropical garden blooming in your mouth
Soft as a mousse, sweet as a rock candy heart
The sweetness is as high as 22 °, the frozen pineapple Shakya fruit is a walking mousse ice cream, digging a spoonful of soft flesh in the mouth, the unique mousse taste, accompanied by milky silky thick juice, leisurely fruity aroma, instantly brings an unprecedented impact to the taste buds!
This healing taste is simply incomparable, sweet but not greasy, and there will be a strange smoothie-like taste, as long as you taste it once, I am afraid that no one can resist it!
A faint milky aroma and a thick juice instantly fill the entire mouth
Heal you with a sweet taste throughout the spring
The flesh is delicate and full, milky as white as cream, and the entrance is smooth and tender
Pineapple Shakya post-ripe fruit
If the ripening process of apples and pears is a marathon, then the last self-ripening of Shakya is a 100-meter sprint, we eight ripe picking and shipping, signed with newspaper \ plastic bags together with apples or bananas sealed in a high temperature for 3-7 days to wait until the fruit becomes soft, the fruit stem naturally falls off, the skin is dark green or dark brown appearance is ripe.
The softened sakya fruit must be eaten fresh at room temperature, but remember that the unripe shakya cannot be put in the refrigerator so that it will stop self-ripening!
The whole body is a treasure!
Shakya's epidermis is rough with knots, but its flesh is creamy yellow, soft and tender, and sweet, but sweet but not greasy and accompanied by a strange aroma. In addition to the pulp can be eaten fresh, made of juice, fruit sauce, jam, fruit wine, drinks, etc., its roots can be used as laxatives, leaves can be used as wound disinfection, its seeds contain 15%-45% oil, can be made into cosmetics.
Eating Tips:
1. Eating Shakya is like eating watermelon, cutting it longitudinally and slicing it into slices.
2, press the top of Shakya, when hard taste is sweet and crisp, can be wrapped in paper, slightly spray some water for 1-2 days, to be eaten after the top becomes soft, the taste is more sweet, soft glutinous.
3, cooked soft pineapple Shakya can be put in the refrigerator for about 5 days, but the unripe Shakya with a green skin can not be put into the refrigerator, if you put it in for a period of time and take it out, it will not be self-cooked.
4. The soft and cooked flesh is frozen in a preservation container, which can be stored for about 30 days, and the taste is more like ice cream.
Contraindications:
Avoid consuming with dairy products or high-protein foods to avoid indigestion.