This article is about 900 words and takes about 1.5 minutes to read
In a blink of an eye, it is the season of bayberry ripening. In summer, there are many fruits that are full of juice, but when it comes to sweet, sweet and rich taste, few can compare to bayberry.
There used to be such a saying that “whether you get along well in Jiangsu and Zhejiang depends on whether someone sends you bayberry every year”. However, with the development of fresh e-commerce, delicious bayberry can now be bought all over the country.
But faced with this fruit that was rarely eaten before, many people have doubts about it: Heard there are worms? How do I wash it? Why is it still faded?
There are worms, but you can eat them!
Maybe many people see a picture of a small white worm burrowing out of the bayberry before they see the bayberry, and they are resistant to it. If you miss the deliciousness of bayberry, the loss will be too great.
This small white worm is the larva of the fruit fly. Although it may accelerate the decay of bayberry, it is absolutely fine for people to eat it into the body, and it can also add a little protein.
First of all, the process of the growth of small white worms from eggs to larvae occurs in the fruit of bayberry. The small white worms themselves are relatively clean and basically have no contact with other bacteria strong>.
Secondly, the upper limit of the survival temperature of fruit flies is 35~36 ℃, and they will die soon in an environment higher than 36 ℃, that is to say, after these larvae are eaten by you,
strong>It doesn’t live long at a body temperature of 37°C. [1]Even if it reaches the stomach alive, it will be killed by stomach acid and can be eaten with confidence.
If you still have psychological shadows, you can soak the bayberry in salt water for about 10 minutes before eating, and the fruit fly larvae will emerge on their own. Then rinse it with clean water, and you can eat bayberry with confidence.
Zhihu sees that people from the origin of bayberry will not wash bayberry when they eat it, saying that the taste will be reduced after washing. But they eat the kind that is straight from the tree. And most people buy bayberry, after all, you don’t know what it has experienced before it reaches your hands, it is recommended to rinse it with clean water for more than 30 seconds.
The leached “pigment” is very natural!
Some people found that when they soaked bayberry, the juice leached from bayberry had changed the color of the water, and they suspected that there were pigments added to it.
Why do cherries juice and grape juice of similar color splash on your body, so you don’t suspect that it is pigmented? Is it discriminating that bayberry is rich in juice and has no skin?
These purple-red fruits do contain a lot of “pigments” – natural antioxidants, anthocyanins. Anthocyanins are soluble in water and can easily flow out when the surface of bayberry is damaged.
This natural “pigment” is not only harmless, but long-term consumption of anthocyanin-rich foods can reduce the level of inflammatory markers in the body. It is completely safe to eat.
A bayberry, a rare low-sugar fruit (with a sugar content of less than 7%), may have the only disadvantage that it is very expensive if it is not in the place of origin…
Cold Knowledge
Want to know why the delicate and fragile bayberry has no “skin” and no shell?
In fact, the part you eat is its “exocarp”, which is what we usually call “peel”.
References:
[1]Ming Ke, Xie Baoyu, Wei Guodong. Research progress on biological characteristics and control of Myrica rubra fruit fly[J]. HebeiAgricultural Science, 2008(04):45-47.
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