Will eating fruit dipped in chili peppers cause poisoning? What will happen if you eat fruit dipped in chili peppers?

We all know that there are many kinds of fruits, which are sweet and delicious, rich in vitamins, dietary fiber and other trace elements, etc. They have good edible value and are deeply loved by people. There are many ways to eat fruits. Some people eat fruits with chili peppers. So what will happen if you eat fruits with chili peppers? Let's take a closer look!

Will eating fruit with chili peppers cause poisoning?

Eating fruit dipped in chili peppers generally does not cause poisoning.

The reason why fruits are dipped in chili peppers is that some fruits taste very sour, such as mango, pineapple, plum or new plum. If you dip them in chili peppers, the chili peppers will reduce the sour taste, so they will not taste so sour. And for people who are used to eating chili peppers, it will taste more refreshing. For example, people in Guangdong like to mix mangoes with salt. It has the same effect. It will reduce the acidity, so it will not taste so sour and taste better.

If you can eat chili peppers, then try chili peppers mixed with fruits. In fact, it tastes very good. You can taste a different texture. The spicy and sour feeling is very refreshing, just like when we eat hot pot, sour and spicy, the feeling is very, very good.

What happens if you eat fruit with peppers?

1. It tastes better with chili. If you don’t dip it in chili, you won’t be able to eat it.

Because eating fruits with chili dip has become a taste and habit of the diet, and it is becoming more and more popular, it is not only accepted but also evolving and expanding. Some fruits, such as pineapple, are eaten with chili dip.

2. Traditional food taste characteristics

Yunnan people eat fruits dipped in chili peppers, just like we sometimes add sugar to sour fruits, such as dipping sour tomatoes in sugar; and dipping fishy mutton and dog meat in sauce or pepper powder.

Sweetness and spiciness have the property of balancing sourness, which is also a good way to find balance in food flavors. Eating habits reflect regional characteristics, with the north preferring salty food and the south preferring sweet food.

3. Methods for correcting and rectifying taste

Most delicious flavors are the result of "fusion". The richer and more layered the flavor, the more delicious it is.

There is a kind of "yellow dry core" plum in Jilin, which is very delicious, but it is almost inedible when it is not ripe, and it is so sour that people can't stand it. Delicious fruit needs to wait, and if you don't want to wait, there are ways to "ripen" and "correct the taste".

Yunnan people want to make plums delicious but not too sour, so they adopt the method of "correcting the flavor" by sprinkling some chili peppers to balance the taste. The sourness of the plums is blended with the spiciness of the chili peppers and the saltiness of the salt. The three flavors are neutralized to produce a relatively balanced taste that is easy for people to accept.

How to eat fruit with chili pepper

First, dip it directly in chili noodles

1. At the fruit stall, the stall owner will ask you if you want to add chili peppers. You can either use it yourself or the stall owner will prepare it for you.

2. Cut the green mango into strips and dip it in chili powder or chili and salt. This combination of hot and sour taste is what the locals call addictive.

3. After picking the sour papaya from the tree, cut it into slices and eat it with chili pepper. Guava itself has a relatively bland taste, but it is rich in vitamin C. Many people eat it for its nutrition, so they dip it in chili pepper and salt to bring out its sweetness, which makes it easier to swallow.

4. Green mango, sour papaya and guava can all be dipped in chili peppers to achieve a sour and spicy taste.

Second, eat after soaking

After Yunnan green mangoes and sour papayas come down in large quantities, they are stored and their sour and pungent taste is changed in the same way as making pickles. This is equivalent to the way northerners pickle cabbage and radishes for winter storage.

Slice the green mango and sour papaya and soak them directly in salt water. They can be eaten after 20 days. After mixing with chili peppers, they will be crispy and many people like to eat them.