How to keep yellow peel fruit fresh for a long time? When is the season to eat yellow peel fruit?

Traveling in the suburbs in summer is very hot. If you are dehydrated and weak, you will be easily affected by the heat. If you can bring some kumquats, especially bitter ones, chewing a few kumquats when you are thirsty or feel stuffy and uncomfortable in your head can not only stimulate your body's saliva and quench your thirst, but also prevent heat stroke. Next, let's learn how to keep kumquats fresh for a long time.

Contents of this article

1. How to keep yellow peel fruit fresh for a long time

2. When is the best season to eat yellow peel fruit?

3. How to pickle yellow peel fruit

How to keep yellow peel fruit fresh for a long time

Kumquats can be stored in foam boxes. Put the kumquats in the foam boxes and place them in a cool and dry place. The best storage temperature for kumquats is 10-12 degrees Celsius. They can be stored in the refrigerator for a short period of time. Be careful not to put them in plastic bags. Kumquats can be stored in a dry, clean cupboard. Wipe them dry with a dry towel before putting them in the cupboard. Kumquats can be stored in a cellar, which will last longer.

1. Preservation in foam boxes: Foam boxes are a common tool for preserving fruits, and yellow peel fruits can also be preserved in foam boxes. Put the uneaten yellow peel fruits in the foam box and place it in a cool and dry place.

2. Refrigerator storage: Although the best storage temperature for kumquat is 10-12 degrees Celsius, it can also be stored in the refrigerator for a short period of time. Be careful not to put it in a plastic bag. It can only be stored for a few days at most, otherwise it will easily rot and go bad.

3. Storage in the cupboard: If there are a small amount of kumquats left uneaten, you can put them in a dry and clean cupboard for storage. This is suitable for short-term storage, and remember to wipe the kumquats dry with a dry towel before putting them in the cupboard.

4. Storage in cellars: Cellars are also a common way to preserve vegetables and fruits. If you have a cellar at home, you can also store kumquats in the cellar, which will extend the shelf life.

When is the season to eat yellow peel fruit?

The yellow fruit blooms in April-May and bears fruit in July-August. The yellow fruit is native to southern China and has a history of more than 1,500 years in China. The flowering and fruiting period in Hainan, China is 1-2 months earlier.

Huangpi is native to southern China and matures in May and June of the lunar calendar, which is June and July of the solar calendar. There are usually sweet Huangpi, sour Huangpi, and a very bitter bitter Huangpi. Sweet Huangpi has very little sourness and is the most delicious; while sour Huangpi and bitter Huangpi are better than sweet Huangpi in promoting body fluid and quenching thirst. Traveling to the suburbs in summer is very hot. If you lack water during the trip and your body is a little weak, you will easily suffer from the heat. If you can bring some Huangpi with you, especially bitter Huangpi, when you are thirsty or feel stuffy and uncomfortable, chew a few Huangpi, which will not only promote body fluid and quench thirst, but also prevent heatstroke.

Huangpi fruit has another reputation as "the treasure of fruits"! Huangpi has the effects of helping digestion and strengthening the stomach, relieving cough, relieving heat and reducing fire, and promoting qi and relieving pain. Huangpi fruit is not like the common warm fruits such as lychee and longan in summer, which will cause internal heat if eaten too much. Huangpi fruit is flat in nature, sour, slightly bitter and spicy. Just as the people say it is a "positive energy" fruit, it is okay to eat more, and you can eat it when you have a cough or a cold.

How to pickle yellow peel fruit

Steps for pickling kumquat:

1. Wash the kumquats with water and drain.

2. Put the kumquats in a steamer and steam them until cooked.

3. Take the steamed kumquats out of the steamer and set them aside to cool.

4. Use your hands to squeeze out the core of the cooled kumquat, and set the processed kumquat pulp aside to cool for later use.

5. Mix the dried kumquat pulp with salt in a ratio of 100:3 and sugar in a ratio of 10:3 and mix well.

6. Put the evenly mixed thick yellow peel pulp in a glass container, seal it in the refrigerator and store it for 1-2 days before eating.