What to do if the loquat fruit is too sour, is the loquat fruit sweet or sour

If the loquat fruit is too sour, you can soak it in salted water and wash it before eating, or make jam: peel and remove the seeds of the loquat and cut it into small pieces, add some rock sugar or sugar, let it stand for a while, then put it on the fire and cook it slowly for a few minutes, and when the pot is boiling, keep stirring until it becomes very thick, and then you can eat it as loquat jam.

How to eat loquat fruit: The first step: wash it, not to mention the dirty skin, the key is that there is a layer of fluff, which is easy to eat in the stomach if not washed.

Step 2: Remove the head and skin, the head of the loquat is the end with the handle, easy to go, the mature loquat is easy to peel, just tear it off.

Step 3: Remove the tail, the tail is more troublesome, you need to peel the skin first and then pull it up with two fingers, then the whole tail will be removed. Because the tail also has fluff and some dirt, it must be removed.

There are many varieties of loquat, which can be divided into two categories: red sand and white sand, the former has a long life, strong tree strength and high yield, but the quality is not as good as the latter, and the famous varieties have round seeds, egg red, etc.; The growth and yield of the white sand batch are not as good as the red sand batch, but the quality is good, and the famous varieties include round seeds, breeding, egg white, etc. The seeds can be used to make wine and refine alcohol; The wood material is tough, and it is used for making wooden combs, wooden holders and other materials; The leaves and fruits are used in medicine, which has the effects of clearing heat, moistening the lungs, relieving cough and reducing phlegm; It is also steamed to extract the dew of its leaves, and named it "loquat leaf dew", which has the effects of clearing heat, relieving heat heat, and stomach; It is also an excellent nectar source plant, in honey, "loquat honey".

The leaves contain saponin, bitter almond twenty, ursolic acid, oleanolic acid, tannins, vitamin BL, vitamin C, etc.

If it's eating by yourself, then soak it in salt water, wash it, and eat it, if it's **, it seems that there is no way to do it this year, and next year, pruning, pruning, fertilizing, fertilizing, and fertilizing will be fine.

When it comes to loquats, it is time to eat the fruit, but because the quality of the loquat currently sold on the market is uneven, everyone always has the question of whether the loquat fruit is sweet or sour when buying, so I will take a look with you below.

Generally speaking, loquat is sweet, and the reason why some people buy loquat tastes very sour is mostly because the fruit is not ripe thoroughly. If you encounter this, don't rush to eat it when you buy it, first put the loquat in a dry and ventilated place for a few days, and it will be naturally ripe, so that the loquat will taste slightly sweeter after it is cooked. However, it should be noted that do not put loquat in the refrigerator for preservation, because the refrigerator has more water vapor and greater moisture, which will accelerate the decay of loquat and make it black, so that it cannot be eaten.

Loquat fruit is very sour is nothing more than the variety and unripe two reasons, the variety of acorn is not a solution, but it is not ripe is really easy to solve, we can put the loquat in a fresh-keeping bag, tie the mouth, and then put it in a dry and ventilated place for 3-4 days, because the loquat itself can release ethylene, accelerate the ripening speed, and it will be sweet after eating.

Whether the loquat fruit is sour or not depends mainly on the cause of the sourness.

If it is because of the sour smell caused by the undercooking, it can be sealed and left aside for a period of time. If it is because of the sour taste derived from the deterioration of the time you have left for too long, don't eat this kind of Liang Jin, otherwise it will easily cause gastrointestinal discomfort to everyone.

1. The loquat fruit is too sour, so you can soak it in salt water and eat it again.

2. Make jam: peel and remove the seeds of loquat Qingchang and cut it into small pieces, add some rock sugar, Yu Zheng Chop or white sugar and let it stand for a while, then put it on the fire and cook it slowly for a few minutes.

How to eat loquat fruit:

Wash first, remove the head and skin, the head of the loquat is the end with the handle, the mature loquat peeling is very easy, just tear it off. Then go to the tail, it is more troublesome to remove the tail, you need to peel it first and then pull it up with two fingers, and you can take off the entire tail.

Loquat is a more common fruit in current life, especially in March and April is the best time to eat loquat, but many people have encountered the problem of loquat sour when buying loquat, so can loquat fruit sour still eat? What should I do with the loquat acid I bought? Let's take a look.

Loquat is a little astringent is a lot of people buy the fruit when they have experience, the reason why this situation is more than Bo Ling is because the maturity of the loquat is not enough, you can attack the silver in a dry and ventilated place for a few days, let it ripen naturally, so that the ripe loquat will taste sweeter, but it is not recommended to put it in the refrigerator to preserve, because the refrigerator has a lot of moisture, it will easily cause the loquat to turn black, speed up the rate of decay.

Loquat sour varieties account for a large part of the reason, the quality and taste of different varieties are not the same, if the loquat variety causes the taste to be sour, then it will not become sweet for a period of time, it is recommended to eat it with other sweeter foods to neutralize its sourness, such as: apples, honey, rock sugar, pears, etc.

How to make loquat too sour and sweet is a question that many people have nowadays, like this most direct solution is to place it in a ventilated place to ripen, generally put it for about 3-4 days to basically ripen, if the loquat is particularly jerky, the time may take longer, it is recommended to put it together with apples, shorten its ripening time; If the taste is sour because of the variety of loquat, then no matter how long you put the front on the front, the loquat will not become sweet, but is easy to spoil and deteriorate.

1. Wash the loquat, peel and remove the core. 2. Add the loquat to the food processor, select the vegetable and fruit stall, open it, and break it.

3. Add the beaten loquat puree and sugar to the milk pot covering, add the juice of half a lemon, stir well, and simmer over medium-low heat.

4. During the boiling process, stir with chopsticks to prevent the pot from sticking, and turn off the heat when it is thick. Wait for a little cooler and add it to the pre-scalding bottle.

Ripe loquat is sweet and nutritious, with a variety of fructose, glucose, potassium, phosphorus, iron, calcium, and vitamins A, B, and C. The carotene content is the third among all fruits. Traditional Chinese medicine believes that loquat fruit has the effect of moistening the lungs, relieving cough and quenching thirst.

Peel loquat when eating. In addition to eating it fresh, it is also made of loquat meat into canned sugar water, or loquat is used to make wine.

1. Let it go for a while. If the loquat tastes sour because of insufficient maturity, then you can put it in a dry and ventilated place for a few days to let it ripen naturally, so that the ripe loquat will taste sweeter, but it is not recommended to store it in the refrigerator, because the refrigerator has a lot of moisture, which will easily cause the loquat to turn black and speed up the rate of decay.

2. Eat with sweet foods. If it is due to the variety of loquat and the taste is sour, then it will not become sweet after a while, it is recommended to eat it with other sweet-tasting foods to neutralize its sourness, such as: apples, honey, rock sugar, Sydney pears, etc.

3. Loquat processing. If the amount of sour loquat is relatively large, you can process the loquat into jam and canned food to eat, which can not only improve the sourness of the loquat, but also prolong the preservation time of the loquat.

Summary. If the loquat taste sour because it is not ripe enough, it is generally about 3-4 days to basically ripen, if the loquat is particularly jerky, the time may take longer, it is recommended to put it together with apples to shorten its ripening time; If the taste is sour because of the variety of loquat, then no matter how long it is left, the loquat will not become sweet, but is easy to spoil.

Dear, there is. Tip 1: If the loquat tastes sour because of insufficient maturity for a period of time, then you can put it in a dry and ventilated place in Gaofan for a few days to let it ripen naturally, so that the mature loquat will taste sweeter, but it is not recommended to store it in the refrigerator, because the refrigerator has a lot of moisture, which will easily cause the loquat to turn black and speed up the speed of hail damage.

Tip 2: Eat with sweet food If the taste is sour due to the variety of loquat, Brother Zhen will not sweeten it for a while, it is recommended to eat it with other sweeter foods to neutralize its sourness, such as: apples, honey, rock sugar, pears, etc.

Tip 3: The amount of loquat processed such as sour loquat can be processed into jam, canned food and other food centers, which can not only improve the sourness of loquat, but also prolong the preservation time of loquat.

If the loquat taste sour because it is not ripe enough, it is generally put for about 3-4 days to basically ripen, if the loquat is destroyed or the loquat is particularly jerky, the time may take longer, it is recommended to put it together with apples to shorten its ripening time; If the taste is sour because of the variety of loquat, then no matter how long it is left, the loquat will not become sweet, but is easy to spoil.

When the loquat tree is heavy, can it be improved with any other fertilizer?

Dear, if you want to change the tree, you can't improve it.

Because it's a seed problem, there's no way to improve it with fertilizer.

I started sifting it in the first year, and the result is a little bit later, will it not be sour?

Dear, if it's sour in the first year, it won't be sour in the future.