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Pineapple Sugar Apple Cultivation Management Techniques and Harvesting Methods
Few people have heard the name of the fruit pineapple sugar apple, and even fewer have tasted its flesh. It differs from the sugar apple grown in Taitung in both fruit shape and taste. The pineapple sugar apple is sour, sweet, and chewy, with a very unique texture, especially noticeable during droughts in the plum rain season.
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Atemoya: Benefits, Effects, How to Select, Store and Eat It
Winter to early spring (December to March) is the season for atemoya, also known as honey sugar apple. Atemoya is rich in protein, potassium, calcium, magnesium and vitamin C, and is good for beauty and skin care. It is known as one of the "world's three great fruits." Its sweet flavor makes it a real favorite! Come and see~ sweet and
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Taiwan bowl rice cake champion hits the market, Agriculture and Food Agency hopes average annual rice consumption will exceed 50 kg
To promote rice food culture, the Agriculture and Food Agency has partnered with convenience store operators to launch the "Fushan Champion Bowl Rice Cake," technically guided by last year's overall champion of the Bowl Rice Cake Championship, "Fushan Bowl Rice Cake." Each bowl uses 29 grams of indica rice Taichung Indica No. 17. Starting on the 29th, it will be sold at more than 3,000 convenience stores across Taiwan.
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Where is the place of origin of sugar apple? Nutritional value, dietary taboos and preservation methods
Do you know the fruit sugar apple? Where did this fruit originate, and what are the nutritional values of sugar apple? Origin of sugar apple: The place of origin of the sugar apple cannot be determined with certainty; tropical America is where it was planted earlier and more widely. In the 16th century AD, it was introduced from South America to India, and by the early 17th century it was widely planted in India and southern China, and also spread to Australia, Polynesia, Hawaii, tropical America, Egypt and Palestine. According to documentary records, Taiwan, China's sugar apple was introduced during the Dutch occupation of Taiwan, and has been cultivated in Taiwan, China for more than 300 years.
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