Bayberry has always been known as the agate in the fruit. When the bayberry is ripe, the sweet and juicy fruit is mouth-watering.
But bayberry is known as, one day harvest, two days change color, three days change taste, people in order to retain a short delicious time, they will dry it to remove moisture, extend the shelf life, just hope to be able to continue the satisfaction in the memory.
The bayberry season generally ripens in April and May of each year, and in order to eat this sweet and sour delicacy when it is not in season, people dry it into dried bayberry.
The original plump bayberry shrinks only half the size of the fresh fruit, or the same black and purple as the bayberry, but the outside will be wrapped in a fine layer of granulated sugar, gently pinch an entrance, the sugar instantly melts into sugar water and flesh intertwined, the flesh is thick and delicate, the entrance is soft and soft, sweet and sour, and there is a strong umami taste.
Choose the local dried bayberry in Chaoshan Province, rinse it with water first, then soak it in a basin filled with salty water, wash the bayberry and then put it in the pot to boil it, drain the water, and then put the bayberry and white sugar together in the pot, add the white sugar and the bayberry to roll evenly, fish out and put it in the dust-free drying room to dry, and finally sprinkle a fine layer of white sugar.
A large full dried arbutus not only tastes good, but also has the effect of promoting appetite, which can be a refreshing and delicious taste in summer, and can also become a casual snack in winter.
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