What if the green mango incision is too raw? The three major differences between Yumang and Yumang!

At the mention of Qingmang, everyone must be familiar with it. It is not only crisp, but also has high nutritional value and is favored by women. However, because Qingmang is cyan, and it is difficult to identify whether it is mature or not, many people start to cut open and eat it as soon as they buy it back, but they do not realize that the flesh is still raw, so what if the green awn is cut too raw? What's the difference between Yumang and Yumang?

First, Qingmang introduction:

1. Why is the green awn sour?

In general, the green awn tastes sour and sweet, but if it is sour, it means it is not yet ripe and not suitable for eating. of course, you can put it together with apples and pears for a few days, and the green awn will be ripe and not sour.

2. What are the advantages of eating green awn?

Green mango rich in nutrients, often edible can reduce blood pressure and lipid, laxation, anti-cancer, anti-cancer, germicidal effect, suitable for patients with constipation, arterial cirrhosis or hypertension, but should not eat too much, so as not to catch fire.

Second, what if the green mango incision is too raw?

In general, raw green mango is not suitable to eat, but if you like to eat sour, you can still eat raw, but the taste is not good. Of course, you can also put some sugar, salt and other mix, so that it is not so sour. In addition, for the uncut immature green mango, the following methods can be used to promote ripening:

Method 1. Put it together with fruits such as apples and bananas that release ethylene: put the green mango in a clean paper bag, then put a few fruits that release ethylene, such as apples, bananas or pears, and seal them in the shade for a day or two. the green awn will ripen.

Method 2, put it in a rice barrel: put the green mango in the rice barrel, then cover it with a lid for a few days, and the green mango will mature.

Method 3. Make pickles: wash raw green mango and cut into pieces, then put them in cold boiled water, add appropriate amount of salt, sugar or rice vinegar and seal them for seven or eight days to make pickles.

Third, what is the difference between Qingmang and Yumang?

Difference one, the appearance is different: the green awn is large, the raw and ripe epidermis are cyan; the jade awn is a little smaller, there are three or four in a jin, and the appearance is yellow after maturity.

Second, the taste is different: green awn tastes sour and sweet, generally raw is a little sour, pure sweet when ripe; jade mango tastes sweet and sour, generally raw only sour, until ripe will be sweet and sour.

Third, the flesh is different: the green mango meat is more sweet, there is no silk, less fiber; the jade mango skin is thin, the flesh is thick, the nucleus is small, and it is generally stemless after ripening.

Generally speaking, the green mango is raw or edible, but it tastes a little sour, so add some salt or sugar to make it less sour. In addition, the unripe green mango can be ripe after a few days with apples, pears and so on. In addition, although green mango and jade mango are both mangoes, there are some differences between them in appearance and taste, so they should be compared more to avoid buying the wrong ones.