MySheen

The introduction of the main variety of litchi, Yuhebao / black leaf / Nuomi, how to preserve the time on the market of litchi

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, The main varieties of litchi 1. Jade purse: it is the most early-maturing variety of all litchi, and the causal shape is like a purse, and the pulp is like jade, so it has the characteristics of high-coke core (small stone), much flesh, and the pulp is Q and firm, juicy and sweet up to more than 20 degrees.

The main varieties of Litchi

1. Jade purse: it is the most early-maturing variety of all litchi, and the causal shape is like a purse, and the pulp is named like jade, which has the characteristics of high-coke core (small stone) and much flesh, and the pulp is Q and firm, juicy and sweet up to more than 20 degrees. No matter in terms of fruit, quality and market price, it ranks first among the existing litchi varieties in Taiwan. It can be said to be the real precious variety of Feizixiao!

two。 Black leaf: bigger than jade purse, it comes out after jade purse, the surface is redder, the rougher seed is bigger than jade purse (so the pulp is less) and the price is lower.

3. The meat of glutinous rice is thick and juicy, contains more than 15% sugar, is as sweet as honey, the skin is bright red, the skin is thin and the core is small. Qin Mu, a famous writer, once used the words "big fruit, fine core, slippery meat, juicy and sweet" to describe glutinous rice curd.

Litchi Calendar (listing time)

April: Pingtung March Red

Early May: early birth in Nancy

Mid-May: Nancy was born early, Jade purse

At the end of May: Jade purse, high screen and black leaves

Early June: Jade purse, Gaoping, Jiannan black leaves, Chiayi sand pit small core

Mid-June: Jiannan black leaves, Changhua black leaves

End of June: Changhua, Nantou, Taichung black leaves

Early July: Changhua, Nantou, Taichung, Hsinchu black leaves and glutinous rice

Mid-July: Hsinchu black leaves, glutinous rice, Guiwei, Huaili

Late July: Changhua, Nantou, Taichung glutinous rice, Guiwei, Huaili

Early August: Hsinchu cinnamon flavor

How to prolong the preservation time of litchi

Cut off the litchi one by one (leaving a little pedicel), try not to hurt the shell, then mix the litchi with a tablespoon of salt and water, soak the litchi in salt water, pick it up, then put it into a plastic bag and place it at the bottom of the refrigerator. Within a week, the litchi can still maintain its original color and flavor.

 
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