Do you know what kind of fruit Burmese peach is? Maybe Ballet is more familiar?
Guava is also its name, and if you go from snack to big, there may be another name in your hometown.
If this fruit is to be delicious and almost ripe, it must be produced in the place of origin. No knife cutting, no peeling. Pick it off, learn the little hamster to nibble on the skin, stingy, nibble a circle, and then a circle, from the skin to the meat, sweet and silky, the taste from crisp to the cotton, wonderful sweetness, not greasy, pinch just right.
The seeds are mixed in the pulp, some are hard, but can be chewed and eaten, fragrant.
If you've ever eaten a ripe guava, you'll think it's a very tasty fruit, not a strange, headless fruit.
Guava is cooked until the skin turns yellow, the feel is soft and collapsed, and it can be eaten. And it's tastier, deeper sweeter, finer flesh and smells better!
It can be eaten from the time of crispness, and each stage has the delicacy of each stage, just like the difference between crispy peach and soft peach.
When it is crisp, you can cut it into pieces and sprinkle it with salt and pepper, or you know the sour this food, just cut it into pieces and bubbles, fish it out and mix it to eat, delicious, tropical and subtropical delicacy.
Baler has a red heart and a yellow heart, the red heart is good to look at, in fact, the yellow heart is also very delicious, that taste, that sweet...
Ah, I hope you have also eaten the tree-cooked bale!
(Image compiled from the Internet)