Eat it directly, but it doesn’t taste very good.
However, there are many methods of scientific consumption and deep processing of ginseng fruit. Here is a brief introduction:
①Ginseng fruit fried meat slices: 250 grams of ginseng fruit, 100 grams of pork, refined salt, monosodium glutamate, vegetable oil, cooking wine , chopped green onion, minced ginger, and appropriate amounts of soy sauce. First remove the stems of the ginseng fruits, wash them, and slice them. Then wash the pork and cut it into thin slices. Heat the oil pan and stir-fry the meat slices. When the meat is about seven or eight years old, add the ginseng fruit slices and seasonings, then fry until cooked and serve on a plate.
② Eat it as fresh fruit. Eat raw ginseng fruit. It must be fully mature to have an elegant fragrance. The flesh is light yellow, refreshing and juicy, and has a unique flavor.
③Cold ginseng fruit: Wash and slice the fully mature ginseng fruit into a plate. Add an appropriate amount of refined salt and marinate for a while, pour off the seeping water, then add an appropriate amount of minced garlic, monosodium glutamate, rice vinegar and sesame oil, mix well and eat.
④ Steam ginseng fruit: Wash the ginseng fruit. Cut lengthwise to 2/3. Let part of the peel connect to the pulp, scoop out the pulp, and fill it with the meat filling. Steam it in a basket, take it out and let it warm, then cut it into slices crosswise with a clean sharp knife. Then eat it. In addition, as a vegetable, it can also be fried, stewed, stewed, etc.; through deep processing, it can also be made into ginseng fruit juice, canned fruit, preserved fruit, ice cream, cheese, jam, fruit wine, candied fruit, etc.