Where is the origin of Sakyamuni? Introduction to the nutritional value and taboo preservation methods of Sakyamuni fruit

Do you know the fruit of Sakya? Where does this kind of fruit come from and what is the nutritional value of Sakya?

The origin of Sakya: the origin of Sakya cannot be ascertained. Tropical America was introduced to India from South America in the 16th century AD and was widely planted in India and southern China at the beginning of the 17th century. It also spread to Australia, Polynesia, Hawaii, tropical America, Egypt and Palestine. According to the literature, Taiwan Sakya was introduced when the Netherlands occupied Taiwan, and it has been planted in Taiwan for more than 300 years.

The nutritional value of Sakya: the fruit of Sakyamuni is extremely nutritious, rich in vitamin c, calcium and carbohydrates.

The birth date and origin of Sakyamuni in Taiwan:

The first delivery period is 7 ─ in November (Mid-Autumn Festival), and the second delivery period is 12 ─ in February (Spring Festival).

The common varieties of Sakya are coarse scale species, fine scale species and soft branch species. the main producing areas are Taitung County, Pingtung County and Tainan County, but because of different soil nutrients, the flavor of planting is also different.

The taboos of Sakya:

Sakyamuni is warm and astringent and contains tannins, so do not eat with dairy products or high-protein foods to avoid the formation of indigestible substances. In addition, people with hot physique should not eat more and get angry easily, while Sakya itself has a higher sweetness, so people with diabetes should eat carefully.

The method of preservation and selection of Sakya:

Sakya is a typical climacteric fruit with high respiratory rate, which requires a lot of oxygen and produces a lot of carbon dioxide after ripening, so it must be in a ventilated environment and avoid being placed in plastic bags or confined spaces during post-ripening, otherwise the flesh will turn black and inedible.

Uniform scale: the scale on the surface of pineapple Sakya should be evenly equidistant. If the scale is too crowded, it will have no sweetness and moisture.

Deep fruit grain: the larger the petal of traditional Sakyamuni fruit and the deeper the grain between the petals, the more mature and the thicker the flesh is.

Round fruit: the shape of Sakya fruit is round and complete, with no notches or depressions.