How to eat ginseng fruit The skin is white

That's because you didn't pick it well.

First of all: when buying, you should choose one with yellow color and purple fine lines, which means that it looks more mature. On the contrary, small and whitish ones should not be bought.

Secondly: it is best to leave it for a while after buying it (about the same for a week), so that the color will change a little darker. When ripe, the skin can be easily peeled off, the flesh is tender and juicy, and there is a fragrant smell, similar to the taste of melon, but not as sweet as melon, and more refreshing than melon.

Delicious! Moreover, the nutritional value of ginseng fruit is very rich, and eating more will not cause fire. I often buy it when I go to the supermarket!

It depends.

There are many varieties of ginseng fruit, and most of them will show golden yellow color after ripening, but there are still a few that are still white in color after ripening, so the raw and ripe ginseng fruit cannot be judged from the color alone.

If the texture of the ginseng fruit is not too hard when pressed, it has a certain elasticity, and it smells like a natural fruit, then it is ripe, otherwise it is not ripe, and it needs to be left for a while.

It is recommended that the unripe ginseng fruit can be placed in a cardboard box, and then the carton is sealed and stored in a warm, ventilated and dry place, so that the ginseng fruit can ripen on its own in a few days, and if there is no carton, it can also be replaced by a bag.

If you are in a hurry, you can also put a few ripe bananas or apples in the carton or bag, so that the ethylene produced in the bananas and apples can also play a role in ripening.

Efficacy and function of ginseng fruit:

Anti-cancer, anti-cancer, blood pressure, blood sugar, anti-inflammatory, calcium supplementation, beauty. Ginseng fruit is rich in high protein and low fat, low in sugar, rich in vitamin C and rich in trace elements.

Among them, the highest content of ginseng fruit is zinc, which has the effect of health care, so long-term use of ginseng fruit can have anti-cancer, anti-cancer, anti-aging, blood pressure, blood sugar lowering, and anti-inflammatory, calcium, and beauty effects.

1. Ginseng fruit is generally suitable for people to eat, especially suitable for some sub-health conditions, for example, such as white-collar workers or some office staff who have been writing with their heads down for a long time, due to greater pressure and depression, ginseng fruit has a very good mental state and the symptoms of office workers.

Second, ginseng fruit for the elderly to increase blood pressure, including a family history of cancer, including the effect of cancer, then ginseng fruit can lower blood pressure and anti-cancer, ** this effect of senile diseases.

3. Ginseng fruit has the effect of anti-inflammatory and calcium, which is suitable for some children and teenagers who are growing their bodies, which can play a good role in calcium supplementation, and can also eliminate some inflammation in the body, such as gingivitis and stomatitis.

Fourth, ginseng fruit has a beauty effect.

The white color of the ginseng fruit does not necessarily mean that it is not ripe.

There are some varieties of ginseng fruit that are still white when ripe, so a white ginseng fruit does not necessarily mean that it is not ripe. Some varieties of ginseng fruits turn yellow in color when ripe, but some ginseng fruits remain white in color even when they are fully ripe. Ginseng fruit, crisp taste and low sweetness.

Ginseng fruit, formerly known as cantaloupe eggplant, also known as longevity fruit, phoenix fruit, and bright fruit, is native to South America and is a perennial dicotyledon herbaceous plant heart of the Solanaceae family.

Ginseng fruit is a dual-purpose food for vegetables and fruits, and it is nutritionally comprehensive.

Ginseng fruit (scientific name: solanum muricatum aiton) is a herbaceous plant of the Solanaceae family. The height of the plant can reach the left and right, the leaves are alternate, single or three-lobed or 3-leafed, the corolla is white or light purple Zendan, and the root system is very developed.

In terms of shape, the fruit of ginseng fruit is pear-shaped or oval-shaped, and the weight of a single fruit is between 40 400 grams. The flowering period is spring, and the fruit is autumn.

Ginseng fruit is originally found in South America; After its introduction to China, it was mainly distributed in Qinghai, Gansu, Guizhou, Yunnan, Sichuan, Hunan, Hubei, Jiangxi, Fujian, Guangxi and other places in China. Ginseng fruit has strong cold tolerance and strong germination ability; High requirements for soil; If the temperature is too high or too low, it is not conducive to the growth of ginseng fruit.

The ginseng fruit has a light fragrance, the flesh is refreshing and juicy, and the flavor is unique.

It depends. Most of the ginseng fruits, after ripening, the skin will be golden yellow, and the appearance resembles the heart of a human being, its flesh is crisp and juicy, the taste is unique, if you buy it back and eat it immediately, it is recommended to buy yellow ginseng fruit. If you don't eat it for the time being or need to transport it, it is recommended to buy white ginseng fruit, which has a high hardness and needs to be left for a few days before you can eat it, and it can also prevent damage during transportation.

It depends. For most ginseng fruits, the peel will be golden yellow when ripe, and the shape resembles a human heart, its flesh is crisp and juicy, and the taste is unique. If you can't eat too much for a while, or if you need to transport it, then it is recommended to buy white ginseng fruit, which has a high hardness and needs to be left for a few days before eating, and it can also prevent damage during transportation.

It depends on the situation. For most ginseng fruits, the skin will be golden yellow when ripe, and the shape resembles a human heart, its flesh is crisp and juicy, and the taste is unique. If you can't eat too much for a while, or if you need to transport it, then it is best to buy white ginseng fruit, which has a high hardness and needs to be left for a few days before eating, and it can also prevent damage during transportation.

Morphological characteristics: Ginseng fruit is a perennial plant with a height of 50-100cm, and the stem is covered with white pubescence, soft, multi-branched, and nearly round. Leaves without pedicles, leaves alternate, single-leafed, leaves elliptic, base wedge-shaped, apex acute, entire, reticulated veins.

The flowers are bisexual, the inflorescence is clustered, with 5-12 flowers, and the peduncle is slender. The flower is small, about 1cm in diameter, 5 pieces, pale green, triangular. Corolla 5-lobed, blue-purple, alternating white.

stamens 5, born at the base of the corolla, and the dust and celery traces alternate with lobes, anthers 2 chambers, hiatus dehiscence; 1 pistil, ovary composed of 2 carpels, superior, divided into multiple chambers by pseudoseptum, embryo multiple, axial placenta. The fruit is a berry, heart-shaped in shape, with purple stripes on it.

Dear, hello, the ginseng fruit blooms white flowers, the ginseng fruit is white when bought, it is because the fruit is not fully ripe, put the ginseng fruit in a cardboard box, avoid ventilation, and put it in a room with a slightly higher temperature to stand for a few days to ripen; You can also put the ginseng fruit and ripe bananas and apples into a sealed bag, and the ripe fruit will release ethylene to speed up the ripening of the ginseng sedan chair and the fruit of the fast banquet closed Xiangyan. Ginseng fruit, formerly known as melon eggplant, also known as longevity fruit, phoenix fruit, and glamorous fruit, is native to South America and belongs to the solanaceae family of perennial dicotyledon herbs. When ripe, the fruit has a golden yellow skin and resembles a human heart, and its flesh has a unique flavor, crisp and juicy, making it a popular fruit.

1 can eat. The skin of ginseng fruit is whitish in color, it belongs to the fruit with low maturity, the sweetness in the fruit is not high at this time, and the nutrient content is not as rich as the ripe fruit, but it does not contain toxic substances, and also contains vitamin C, vitamin B, selenium, molybdenum, protein, amino acids, potassium and other nutrients.

2 will turn yellow. Whitish and unripe ginseng fruit, can be placed at room temperature for a few days after ripening and yellowing before eating, this is the ripening characteristics of most fruits, and with the time of placement, the starch contained in the ginseng fruit will gradually be converted into fructose, glucose and other sugars, and it will be sweeter to eat, generally put into the ginseng fruit purple pattern is obvious, the epidermis is golden yellow is fully ripe, but do not put it for too long, otherwise it is easy to lose water, the epidermis becomes dry and wrinkled, the taste is reduced, and even the phenomenon of decay and deterioration occurs.

3. Put the white ginseng fruit and the ripe fruit, such as apples, bananas, pears, pure wanderers, etc., together to ripen, because ripe fruits generally release a certain amount of ethylene, and ethylene has the effect of ripening, generally after 3-4 days, it will become ripe, yellow, sweet and delicious.

First prepare half a catty of ginseng fruit, 100 grams of pork, and various seasonings. First, the ginseng fruit is removed and washed, and then the imitation slice of the beam pants is put into the plate for later use, then the pork is washed and cut into thin slices, and finally the meat slices are stir-fried under the hot oil, and then the ginseng fruit and condiments are added when it is seven or eight medium-cooked, and it can be fried and put on a plate.

First wash and slice the ginseng fruit for later use, this step must be drained, otherwise it will affect the taste later, add garlic, monosodium glutamate, soy sauce, aged vinegar and sesame oil when cold dressing, mix well, and finally put it on a plate to eat.

4No, you cannot. The internal blackening of the ginseng fruit can be caused by a variety of reasons, such as:

1. The ginseng fruit is broken, resulting in the oxidation reaction of the internal pulp tissue, resulting in blackening;

2. The ginseng fruit is frozen at low temperature, and the frozen pulp tissue will also turn black;

3. Due to the long storage time, a large number of bacteria, molds and other microorganisms invade, resulting in the blackening of mold and deterioration.

The above three blackened ginseng fruits, one is the taste of the food is not good, the other is the risk of food poisoning, for the sake of insurance, it is best not to eat, so as not to cause adverse consequences.