MySheen

This kind of fruit has to be dug out of the mud. It's 3000 times sweeter than sugar.

Published: 2024-11-09 Author: mysheen
Last Updated: 2024/11/09, What is the sweetest fruit you have ever eaten? Anyway, what I have eaten is probably the kind of grapes that beauty refers to, with no sour taste at all. But this kind of fruit, sweetness is not ordinary, not to mention no sour taste, eat a mouthful feel the tooth is about to fall out, is now.

What is the sweetest fruit you have ever eaten? Anyway, what I have eaten is probably the kind of grapes that beauty refers to, with no sour taste at all. But this kind of fruit has an unusual sweetness, not to mention no sour taste. I feel my teeth will fall out after eating a mouthful. It is one of the sweetest fruits that can be found now.

This fruit, called African taro, is an herb found by scientists in tropical forests in western Africa. its fruit is very sweet and is said to be 3000 times sweeter than sucrose, making it one of the sweetest substances ever found.

Its fruit is red, triangular fleshy fruit, as big as walnut, about 2.5 cm long, about 2 cm wide, broken fruit, each with 1-3 deep black seeds, the seeds are surrounded by that very sweet pulp, but the pulp is not much.

Its sweetness comes from the yellow slimy transparent substance on the surface of the fruit, the scientific name is aril, in the sun of the African rainforest, the fruit contains a strongly sweet protein called Somatan, when eating one in the mouth, the sweetness lasts in the mouth for more than half an hour.

African taro blossoms most of the year, and the fruit ripens about 3-4 months after flowering. African taro knows how to hide itself, blossoms and fruits grow close to the ground, and sometimes has to dig it out of the mud, and it covers itself with some fallen leaves. It's not easy to find.

African taro blossoms most of the year and ripens about 3-4 months after flowering. Its fruit has high sweetness and low nutrition. As a natural low-calorie sweetener, it can also lose weight when used in food.

 
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