Why is loquat sour? What to do about loquat acid

Although loquat is small, it contains great energy. Not only is it rich in nutritional value, but it also has a wide variety of varieties. Different varieties have different tastes and nutrition. Let's take a closer look and learn more about loquat, including what the loquat acid we sometimes eat is.

Contents of this article

1. Why is loquat sour?

2. What to do with loquat acid

3. How to eat loquat without feeling sour

Why is loquat sour?

This means that the loquat is not fully ripe. There are many varieties of loquat, which can be divided into two categories: red sand loquat and white sand loquat. The former has a long life, strong tree vigor and high yield, but the quality is not as good as the latter. The famous varieties include round seeds and egg red. The growth and yield of white sand loquat are not as good as those of red sand loquat, but the quality is excellent. The famous varieties include round seeds, breeding, and egg white. The seeds can be used to make wine and extract alcohol; the wood is tough and can be used to make wooden combs and wooden baskets; the leaves and fruits are used as medicine, which have the effects of clearing heat, moistening the lungs, relieving cough and reducing phlegm; the leaves are steamed to extract dew, named "loquat leaf dew", which has the effects of clearing heat, relieving summer heat, and harmonizing the stomach; it is also an excellent nectar plant. In honey, the leaves of "loquat honey" contain saponins, bitter almonds, ursolic acid, oleanolic acid, tannins, vitamin Bl, vitamin C, etc.

What to do with loquat acid

If the loquat is too sour, you can soak it in salt water and wash it before eating, or make it into jam: peel the loquat, remove the seeds, cut into small pieces, add some rock sugar or white sugar, let it stand for a while, then put it on the fire and simmer for a few minutes. When the pot boils, stir it constantly until it becomes very thick and you can eat it as loquat jam.

How to eat loquat without feeling sour

Ingredients: 1 pound of unsweetened loquat, 60 grams of rock sugar, 400 ml of water,

Production:

1. Wash the loquat, peel it, cut it in half, remove the core, and peel off the white membrane on the inner wall.

2. Add 400ml of water, rock sugar and peeled loquat meat into a stainless steel pot.

3. Bring to a boil over high heat, then simmer on low heat for about 20 minutes. Turn off the heat, and put into canning jars while they are still hot. Cover and turn upside down. Let cool, then turn over and place face up. Refrigerate. It is fine to refrigerate for 2-3 weeks. In short, eat as soon as possible. The glass canning jars are purchased on Taobao. Clean them before use, scald them with hot water, and wipe dry before use.

Production experience:

1. Choose sour, non-sweet loquats to avoid waste. It is more nutritious to eat the sweet ones immediately.

2. The glass canning bottles were bought from Taobao. They should be cleaned, scalded with hot water, and wiped dry before use.

3. Put it in while it’s hot, cover it, turn it upside down, let it cool down, then turn it upside down and put it right side up, and refrigerate it. It’s fine to refrigerate it for 2-3 weeks. In short, eat it as soon as possible.