Rambutan has a fruit king in Thailand, nutrient-rich taste sweet and delicious, then the shell of rambutan can eat it? Rambutan skin can eat it? Next Xiaobian to give you a detailed introduction!
Does rambutan's shell eat?
can not eat. Rambutan has a hard and brittle protective film on its skin that is tightly connected with the flesh. The membrane's stomach is indigestible, and the stomach will scratch the inner wall of the stomach.
When eating, be sure to remove this layer of film, do not "swallow."
Rambutan's flesh contains glucose, sucrose, rich in vitamins, amino acids, carbohydrates, and a variety of minerals. It is sweet and warm, and its flesh is sweet/sweet and juicy, and it is also known as the litchi of Lingnan in China.
Eating Rambutan
Fresh Rambutan is bright red with a slight blue color. The hair on the shell is soft and tough, and when the time is long, the shell is dark and dark. It will feel harder to touch the hair on the shell.
Second, rambutan's shell is thicker than litchi. Peeling with nails can harm the fingers, and it is not hygienic. The correct way is to hold it with both hands and unscrew it like a bottle cap.
Third, although rambutan's flesh and lychee are relatively close, but the nutritional value and taste are far inferior to lychee, the same time can not eat more, buy back to eat as soon as possible, so as not to provoke mosquitoes;
4. Rambutan must be stored in a cold room or refrigerator, preferably between 0° and 5°.
Rambutan looks very hard and stingy because it has a shell full of "tentacles" but it feels soft. Its method of eating is almost the same as eating lychee. Just poke the burr and then gently squeeze the shell with your thumb, you will see the pulp exposed, and even a lot of fresh sweet juice.
However, everyone should pay attention when eating, because there is a film between the core and the flesh of rambutan. If one does not pay attention, it will be pulled out together with the inner membrane when the flesh is eaten. Therefore, we should gradually bite the rambutan's flesh layer by layer to avoid biting the inner membrane and mix the inner core with the flesh to affect the taste.
How to buy:
The fruit of rambutan is spherical or ovate. There is a tortoiseshell pattern on the surface of the skin and it has a concave groove. The color of the ripe fruit that contains the seeds is bright red or slightly yellow. When purchasing rambutan, it looks like the lychee, whether it looks beautiful, whether the skin color is bright red, and the appearance of fresh fruit, the quality of taste natural and delicious. The quality of the greenish fruit with velvet red on the surface of the peel is the best. The soft and punctured skin is long and fresh. There are no black spots on the surface of the fruit, and the fruit is large and well-proportioned. The skin is thin and fleshy with rambutan.
Storage method:
Rambutan is ready to eat, but it should not be stored for a long time. After 3 days at room temperature, it will change its color. If the quantity is excessive, it can be sealed in a plastic bag and put in a refrigerator for about 10 days. Because rambutan fruit covered with soft thorns, the most likely to filth, it must be carefully cleaned, and wipe or dry with a paper towel, peeling and feeding again, it will not be contaminated to the flesh.
Precautions:
Gastritis, peptic ulcer, yang deficiency is not suitable for human consumption.
There is a hard and brittle protective film on the rambutan's core that is tightly connected with the flesh. This film, the human stomach is indigestible, eat the stomach will scratch the inner wall of the stomach, eat this film must be removed.
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