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How to choose polme

Good polme "body" is symmetrical, once the deformity, such as the large side of the small side, it shows that malnutrition and its flesh is very likely to sour bitter. Relatively high maturity of polme, the skin should be yellow. Thin pulp is very strong, full of water, sweet and juicy.

Lies in the selection of grapefruit:
About smell, which is the aroma smell of ripe polme, it is fragrant flavor. About percussion, which is pressing the fruit skin if it is subsides. Settlement of poor quality did not flexible polme. In addition, preferably on the tip to pick polme wide standard under the epidermis to be thin and smooth, pale green or yellow color, looks soft, juicy look better.
Buy polme as the last in the selection of a wife, the choice is wide and start at the bottom of a heavy, thin skin of the fruit is small and quality product.

1. Relatively heavy pick grapefruit.
2. The election of grapefruit skin, the pores the more detailed the better.
3. See whether the shape of grapefruit symmetry, the bottom is stable.
4. Selected first look at the appearance grapefruit, grapefruit skin to be smooth and detailed, can have a gloss. Thin to be elected, in oil and meticulous, the narrow width, the bottom level.
5.To immediately eat grapefruit, it is best to select the surface were more yellow, put a little longer to eat, then the best choice for color than green.

If consumers want to immediately taste, to be elected by good skin is light yellow. Because yellow of polme consumption of water has been, meat from the hard-soft and water consumption will be more sweet grapefruit. To put it enjoyed a long, slightly yellow-green skin who should be elected, put, but usually by the middle of the old grapefruit tree is also more sweet fruit, 『old ginger is spicy, sweet polme is old』.

How to choose lychee

Shorter shelf life of lychee, "the first day of color change, the second day of aroma change, the third day of taste change, the fourth day are removed.".
The selection from the following:
Color: Fresh lychee should be dark red. Beautiful color without any impurities that lychee is likely to be treated. Skin discoloration, dry storage of litchi is too long, the quality is not good. If it has alcohol or flesh color that it can not eat.
Form: Fresh lychee shell cracks piece flat, suture line was, the taste will be sweet. But to choose the nuclear small lychee flesh, we must select the shape of the head tip.

Hand feeling: You will feel tight or hard and it is fresh. If you are mature soft and elastic.

Inside: white flesh relatively fresh, if the red or brown with a point, that is, into the. In addition, if the flesh is not easy peel, stone with red, indicating that the relatively immature fruit.Conversely, if the flesh is easy to leave the stone, stone and black, indicating that mature relatively modest.
The same time, though delicious, but not to eat lychee. Daily consumption of lychee not exceeds 300 grams; eat easy to get angry, but also likely to cause low blood sugar. Eating lychee, you can take green bean soup or green tea amount of water; reduce the symptoms of lychee lit.

How to choose longan

(1) If the larger particles of Longan, thick fleshy, more rounded shape symmetry, and the flesh white, soft, and is transparent or translucent. The quality of Longan sweet taste is better.
(2) The use of three fingers, pinch the fruit, if the shell hard and it shows that fruit is not mature, if you feel that is soft and flexible characteristics of maturity. If flexibility is soft and not over ripe, is not edible.

(3) hand-peeled Longan nuclear, meat, says the soft run of good quality non-stick hand. If the meat is not easy to separate the nuclear, it means dry meat that is hard or nuclear reddish relatively poor quality.
(4) If the Longan, or the top surface of the shell that white meat has begun to mold. A small number of white mold shells to that meat is not fresh flowers, and can not eat.
(5) Longan down on the table, good Longan shells and meat and nuclear three connected and easy to roll on a flat surface, it is easy rolling of poor quality.

How to choose olive

Fresh olives rounded at both ends, and gradually to both sides of the tip, it is the long of about 3-4 cm, and the thick of about 1.5-2 cm. It is display green or yellow-green appearance of the color rendering.

If a longer storage time, then show the yellow olive is smooth with a little shinier. Black top has tiny protrusions. Flesh rather thick, yellow and white house and have more juice.
Showing spindle and tan stone and there are six shuttle lines; the ground hard and not easily broken. The cross section of stone can be seen three holes, which have a slender spindle-shaped seeds.

If the olive is flesh and the body is thicker and larger, color showing green, then this is a good quality olive. Dry olive shape and similar to the above mentioned, but the appearance is presented in brown or purple brown, slightly wrinkled skin, there are many uneven wrinkles. The flesh is thin and the toughest and the stone can be separated from the olive stone shape and fresh and there are not many differences.

Olive

Olive is a specialty of Fujian fruit, and as early as the Tang Dynasty was as a tribute. Fujian was early to eat olives just feel it is bitter and astringent. While the aftertaste is felt after the fragrance and sweet .Olive origin Fujian MinJiang River mainly in the two sides to Minhou, Minqing counties are the most productive.

Olive nicknamed ‘Qingguo’. This is because the general blue when born fruit, change color when it is maturate. Olives from birth to maturity, it always maintains the green color. Olive, also known as "loyalty effect", "Remonstrance fruit", which is bitter sweet because it first has a special charm with the character of the ancient. Olive is also known as "Fuguo." It is named for overseas Chinese. This not only explains the history of olive production is amount in Fuzhou, also expressed the compatriots on the local of nostalgic feelings.

Olive cultivation to be 7 years before fruiting, mature normally around October each year. A new olive is few results and each of them producing only a few kilograms, 25 years later increased significantly more than those of up to 500 kg. Olive fruit once to yield a few knot, cut the following year generally, rest period of two years. Therefore, the sizes of olive yield in the points.

Olive has call‘candied’and‘salted’, it is many other processing methods. Fuzhou, a lot of olive varieties, there are sandalwood, HuiYuan, Longcamp, more than 10 species in recent years. There are many hotels and restaurants to take olive, pickled red after bad table, unique flavor. It is very popular.



Longan

Putian is located in the East of Chinese coastline, Taiwan Strait, because of its unique geography, climate, resources should be planted very rare sub-tropical fruit trees such as longan. There including longan, loquat, lychee, pomelo is the four traditional fruit of Putian. The oversea has always been known inside and outside. Putian’s longan cultivation has a long history began in the Han Dynasty, dating back two thousand years.

Dongfeng Temple in Putian County, there was longan cultivation and processing technology leading position in the nation, such as grafting, grafted seedlings, breeding, Gui-Yuan dry processing. Putian is one of main production base of longan. In 1999, the city area of nearly 12,000 hectares of longan, production area of 6,000 hectares, it is expected annual output of about 3 million tons, of which 18,000 tons is used for drying. It can be processed ‘Xinghua Gui Yuan dry’products 0.6-0.7 million tons.

Putian longan cultivated area because it is unique, that it gave birth to a number of varieties and excellent quality. The city has more than 80 varieties, as the country most. Putian is located in the appropriate area of longan cultivation of the northern edge of sunshine, rainfall, temperature difference between day and night, is conducive to total soluble solids (mainly sugar) accumulation, so the Gui-Yuan Xinghua origin than other sweet flavor, and cultivated Many fine varieties.