May to June.
The mature season of bayberry is usually May-June every year, because bayberry likes to grow in a warm environment, which is the best season to eat bayberry. However, the maturity time of Myrica rubra planted in different regions is different, and the maturity time of Myrica rubra is very short. People who like Myrica rubra must take the time to taste it.
Warm fruit.
Nourishing the stomach is a kind of warm fruit, which is rich in cellulose, vitamins, protein, pectin and eight amino acids that are very beneficial to human body. Besides, the contents of calcium, phosphorus and iron in Myrica rubra are about 0/0 times higher than those in other fruits, but don't eat too much, especially warm fruits, or you will get angry.
Need cleaning.
Before eating bayberry, be sure to clean it, because the small fruit particles on the surface of bayberry are easy to hide dirt and shelter evil people, and bayberry will be contacted by many people from picking to transportation, and there will be many bacteria on the surface. In addition, Myrica rubra is rich in fructose and various nutrients, which may contain insects such as fruit flies. If you eat directly without washing, your stomach may be upset.
Prepare a basin of clear water, add two spoonfuls of edible salt to the clear water, stir the salt by hand until it melts, then pour the fresh bayberry into the clear water and soak it for about 15-20 minutes. Salt water can play the role of sterilization and disinfection, and it is best to wash Yangmei before eating.
Flour has a good adsorption effect. You can add a proper amount of flour to the water when soaking bayberry, and stir it in one direction by hand, which can also remove bacterial impurities on the surface of bayberry, and then rinse bayberry twice with clear water.