In recent years, mangosteen is rapidly taking over the fruit market. Mangosteen is loved by people because of its high nutritional value, simple way of eating and delicious and rich taste. However, because people are more familiar with or know more about mangosteen only in recent years, they often don't know how to choose it. Today, the editor will answer your questions and tell you how to choose mangosteen. How to choose mangosteen? How to choose mangosteen1. The first step in selecting mangosteen is to look at the fruit stem . The mangosteen stem refers to the part that connects the mangosteen fruit and the bamboo branch. Generally speaking, the greener the mangosteen stem is, the fresher the mangosteen is. If the color of the mangosteen fruit turns black, it means that the mangosteen has been stored for too long and has become stale and may even rot and change its taste. 2. The second step in selecting mangosteen is to pinch the shell . Generally speaking, the shell of a fresh mangosteen should be elastic, just like human skin, and can quickly recover after light pressure. If the shell of a mangosteen is too hard and cannot be pinched, it is because it has been stored for too long and is no longer fresh. If it is too soft to be pinched, it is even more unacceptable to buy, because this indicates that the mangosteen may have been soaked in water or rotted. 3. The third step in selecting mangosteen is to look at the sepals . The so-called sepals of mangosteen are generally called the "buttocks" of mangosteen. Generally, the number of sepals in mangosteen corresponds to the number of flesh. There are special cases if there are not enough. In addition, the number of sepals does not affect the freshness of mangosteen. 4. The last step of selection is to weigh it . First, you need to choose two mangosteens of similar size, weigh them together with your hands, and choose the heavier one. The heavier one has more moisture and is fresher, while the lighter one may have been dried out and lost moisture, and is not fresh. |
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