Because the climate in Yunnan is especially suitable for the survival of animals and plants, there are many kinds of fruits there, which taste sweeter. Besides bananas, mangoes and pineapples, there are many local fruits in the mountains, which are rare in other places.
Suanjiao is one of the most exotic fruits in Yunnan. Dai calls sour pepper "Han Mu". It looks like a bean and it looks very dry. After peeling, the pulp inside is also very dry. The skin is brown and the outer shell is peeled off. The pulp inside is like dried longan, which is not normal fruit at all. However, this sour horn tastes particularly sweet and sour, and it is also special.
Duoyi fruit is produced by Duoyi River in Luoping, Qujing, Yunnan. Duoyi fruit is a kind of fruit, which is different from ordinary fruit to eat directly. Wild Doyle fruit is as big, round and yellow as table tennis. Before maturity, it was turquoise, very sour and astringent, sour and chewy, and more appetizing. When it is ripe, its fruit is bluish yellow, sometimes it is a little orange when it is ripe, but it is still very sour. Locals call it "Duoyiguai", which is rich in tannin and crude fiber and suitable for brewing. However, people in Lancang, Yunnan like to crush Duoyi monster, mix it with various seasonings, make it sour and refreshing, and bring some fruit. Nowadays, there are many fruits grafted and cultivated in Lancang and other places, and the fruits are big and sweet, which is called "sweet and interdependent".
Yunnan sour papaya is also called pear and papaya. Papaya is a kind of fruit originated in Yunnan. Papaya is different from fruit papaya on the market. It is about the size of a mango, and it is usually blue. The longer it is left, the color will turn golden yellow, the skin will be thin and the meat will be crisp, and the bite will be sour and juicy. The closer papaya is to yellow, the more fragrant it is. Its fruit tastes very good. Can be made into various kinds of papaya chicken, papaya fish, papaya stewed trotters, etc. And you can also eat it with salt, millet, spicy and white sugar, so that the sour taste is weakened, and it tastes sweet and sour, which is very enjoyable.
Yunnan Phyllanthus emblica, also called olive fruit, is a wild fruit, which looks like plum fruit when it is very young. First taste sour, long taste sweet, hence the name "Yu Ganzi". Generally, there are many fruits in the depths of mountains. Besides amino acids and trace elements, more importantly, it has a high Vc content. In Minnan dialect, Yu Ganzi "has a sweet aftertaste, and the more you eat, the younger you get", which is also an affirmation of the value of Yu Ganzi. It can be used to roast chicken or make wine. In Yunnan, it is usually eaten dry dipped in Chili or cooked.
Torch fruit, also known as grain saving, is a distant relative of Hippophae rhamnoides and Lycium barbarum in Yunnan, which can be seen almost everywhere in Yunnan and in the fields. In spring, the torch fruit will be full of trees' fruits, and clusters of them will be red. Those fruits are dense and clustered together, which is very lovely. When they are ripe, they will become soft and juicy. At this time, the fruit is sweet and sour, the flesh is soft and slightly fragrant, which is deeply loved by local children. In addition, its roots and leaves can be used as medicine, and external application of leaves can also cure sore poison.
Niudan Tuo is a special fruit variety growing in the wild in Yunnan. Because its shape is very similar to the reproductive organs of cattle, it is called Niudan Tuo. There is a difference between white and yellow pulp in cow egg pieces. The ripening time of white meat fruit is earlier than that of yellow meat fruit, and the peel of white meat fruit will pop open when it matures. After peeling off its skin, the pulp inside is also very strange. It looks like translucent flesh with many stones, but after eating it, you will find that it tastes sweet and soft, and the entrance is very slippery. It can be said to be a very good wild fruit.
Egg yolk is a tropical fruit, also known as Xiantao. This fruit is called egg yolk because its flesh is orange and yellow, which is very similar to egg yolk. Its fruit is nearly spherical or oval, green when it is immature, with smooth skin and low water content. When cooked, the flesh of the egg yolk is just like the cooked egg yolk, and the yellow one tastes sweet but not greasy. People who have eaten in the local area say that it tastes like egg yolk, and the taste is soft and rustling. Its taste is between sweet potato and durian, but it is delicious in the mouth.
Pistachio nuts are named because their fruits look like human hearts. This kind of fruit is mainly produced in the tropical areas of southern China. In many areas, it is also called Wufeng persimmon, learning from famous olives. Pistacia vera has a dark brown appearance, rough fruit surface, oval or spherical shape, and looks like potatoes. Its pulp is dark yellow, with high sweetness and strong taste, which is extremely delicious and refreshing. Pistachio nuts are very nutritious and can clear the heart and moisten the lungs. Mature pistachios can be eaten directly or used to soak wine. The warm-hearted fruit wine brewed with them has attractive taste and excellent health care effect.
Speaking of loquat, everyone will know, but speaking of loquat, I believe not many people know. Loquat is also called wild sweet potato, which is called differently in different regions. Although it is a wild fruit in Yunnan, it is different. It grows on the ground and looks a bit like loquat. It can be seen occasionally in the market. Loquat is turquoise when immature and reddish when mature. It tastes good when cooked, tastes sweet and delicious, and the meat is crisp. Moreover, loquat is ripe, fragrant and fragrant, and you can smell the fragrance of flowers and fruits from a distance, which is particularly attractive. This kind of loquat must be turned upside down to find fruit. I can't bear to let go of any one. In the past, rural children ate it delicious.
Tea pot is not a kind of fruit, but a fruit mutated on camellia oleifera. Its skin was red at first, and gradually turned into pale yellow and gray meat. It looks like a peach that doesn't grow well. Eating a teapot is the happiest thing in spring. Teapots grow best around Tomb-Sweeping Day and are picked around Tomb-Sweeping Day. At first, it tasted light, sweet, slightly bitter and astringent. Bite down with a faint scent of tea. The fruit soaked in tea is smooth, shiny and hollow outside, but fibrous, fleshy, sweet, crisp, fresh and elegant inside.