How to eat sugar apple How to eat sugar apple

Sugar apple is a fruit of a small tree. It has a very thin skin and is generally oval in shape. There are many bumps on the skin. Sugar apple is about the same size as a pomegranate. After peeling the skin, you can see the milky white flesh, which tastes sweet and delicious. Sugar apple has a very high nutritional value. Eating sugar apple can supplement protein and iron. There are many ways to use sugar apple. Let's take a look.

How to eat sugar apple

You can eat sugar apples directly after peeling them, but you must eat fully ripe sugar apples, otherwise you will get poisoned. As for whether the sugar apples are ripe, it is very simple. We can tell by touching them with our hands. Sugar apples that feel very soft are ripe, while those that feel hard are not yet ripe and are not suitable for immediate consumption.

How to eat sugar apple

1. Eat directly

This is the most common and simplest way to eat sugar apples. After removing the skin, we can eat the flesh directly. However, we must first confirm whether the sugar apples are ripe. If they are not ripe, you can put the sugar apples in a rice jar and cover them with rice. They will be ripe in one or two days. You can also wrap them in paper and put them in a cool place to let them ripen naturally.

2. Make juice

First, cut the sugar apple in half, then you can see the white flesh inside, use a spoon to squeeze out the sugar apple, then pick out the black seeds and discard them. Put the scooped sugar apple flesh into a food processor, add appropriate amount of sugar and ice cubes, add cold boiled water, turn on the switch, and it will be squeezed into juice in one or two minutes.

3. Make jam

For example, remove the skin and core of the sugar apple, scoop out the pulp of the sugar apple, put it into a food processor, wash the passion fruit, cut it into pieces, put it into the food processor, and start the food processor. Then pour the juice into the pot, add sugar and simmer over low heat until it becomes thick.