When will the latest yolk fruit ripen?

Egg yolk fruit is a perennial plant of the family Lemberaceae, also known as egg fruit, peach olive, fairy peach, etc., the fruit is spherical, green when not ripe, ripe fruit yolk green to orange yellow, flesh orange yellow, rich in starch, texture similar to egg yolk and fragrant, less water content, slightly sweet taste, taste between sweet potato and durian, let's take a look at when the yolk fruit is ripe!

When will the yolk fruit ripen?

The yolk fruit ripens in December and needs to be ripe for 4 or 7 days after harvest. Yolk fruit Obovate, about 8 cm long, green turning egg yellow, glabrous, exocarp extremely thin, mesocarp fleshy, thick, egg yellow, edible, taste like egg yolk, hence the name yolk fruit. Seeds 2-4, elliptic, compressed, 4-5 cm long, yellowish brown, glossy, scar lateral, oblong, almost as long as seeds. Flowering in spring and fruiting in autumn.

Growth habits of yolk fruit

The yolk fruit likes the warm and humid climate, and the average annual temperature is 24 ~ 27.5 ℃. It can withstand short-term high temperature and cold, and the plant will not be damaged in a short time of 40 ℃ or 1: 2 ℃. The flower falls seriously in the overcast and rainy high temperature in the flowering stage, the low temperature is avoided in the fruit ripening stage, and the fruit hardens at low temperature in winter, which is quite resistant to drought and has strong adaptability to soil, and sandy loam soil grows best.

Distribution of Egg yolk Fruit

Egg yolk fruit is native to Cuba and tropical North America, mainly distributed in Central and South America, northeastern India, northern Myanmar, Vietnam, Cambodia, Thailand and southern China. It was introduced into China in the 1930s and cultivated in Guangzhou in the 1950s. There are sporadic planting in Guangdong, Guangxi, Hainan, Yunnan, Fujian and other tropical and sub-tropical areas in China.

Nutritional value of yolk fruit

Egg yolk fruit is a tropical fruit, the flesh contains 29.1% 30.5% sugar, 5.6% 8.1% starch, 1% 1.14% crude fat and 24.3 mg vitamin C per 100 g pulp. In addition to raw food, fruit can be made into jam, iced cream, beverage or fruit wine. Rich in phosphorus, iron, calcium, vitamin C, carotenoids and other nutrients and 17 kinds of amino acids necessary for the human body, it has the effects of helping digestion, resolving phlegm, tonifying the kidney, refreshing the brain, promoting blood circulation and strengthening the body, calming and relieving pain, decompression and lipid reduction.