Why is the yellow fruit sour and sweet? Can yellow fruit and lychee be eaten together?

Although both kumquat and lychee are very nutritious and delicious, the kumquat is oval in shape. The fruit is large, has many seeds, tastes sweet and sour, and is of medium quality. It is divided into two categories: large and small, and is also called rock sugar sweet kumquat. It tastes sweet and juicy. Kumquat and lychee are both very nutritious and delicious fruits. Can they be eaten together?

Contents of this article

1. Why is the yellow fruit sour and sweet?

2. Can kumquats and lychees be eaten together?

3. Why do we need to boil kumquats when pickling them?

Why is the yellow peel fruit sour and sweet?

Different varieties.

There are several varieties of kumquats, and different varieties may taste different. According to the shape of the fruit, there are roughly:

1. Round-grain variety, the fruit peel is spherical and is divided into two categories: large-grain variety and small-grain variety. It is also called rock sugar sweet yellow peel and has a sweet and juicy taste.

2. Oval species, the yellow peel fruit is oval in shape. The fruit is large, has more seeds, tastes sweet and sour, and has medium quality.

3. The broad oval variety that looks like a chicken heart is called the chicken heart yellow peel variety. It matures earlier than the round-grain variety, has a smaller fruit, usually has one seed, tastes sweet, and has excellent quality.

Can kumquat and lychee be eaten together?

It is not recommended to eat them together.

Although kumquat and lychee are both very nutritious and delicious fruits, it is not recommended to eat them together. Because kumquat and lychee are both warm fruits, eating them together will increase the body's heat, which can easily fan the internal heat and cause boils, oral abscesses, ulcers, constipation and other symptoms of heat.

If you consume them together, it is recommended to eat some cool food after eating to neutralize it.

Why do we need to boil the yellow peel fruit when pickling it?

Pickled kumquats are all fresh, so they contain plenty of moisture and the fibers are relatively hard. If they are pickled directly, the ingredients will not easily penetrate into the kumquats and the pickling time will be longer. After cooking and draining the water, the fibers can be destroyed and the moisture can be forced out, and the pickling speed will be faster.

Moreover, fresh kumquats may be contaminated with bacteria and microorganisms. If they are pickled directly, the kumquats may go bad before they are successfully pickled. However, after being boiled, they can be disinfected and sterilized, making the shelf life of the kumquats longer after pickling.