Loquat is a seasonal fruit from Suzhou people. The white jade of Dongshan and the green species of Xishan are all in the hearts of foodies! Speaking of the most delicious loquat, of course, the Baiyu loquat, which is known as the Hermes among the loquats, is the most popular, and those who love loquat know that the delicious Baiyu loquat is in Dongshan, Suzhou. "East Park is drunk with wine and West Park, and all the loquat tree gold is picked." In this early summer season, if you don't have an affair with loquat, it is definitely a great pity. The white jade loquat of Dongshan in Suzhou, the fruit grows in early March, turns into a ball with green skin in April, and the fruit ripens in May. Finally, let us wait. Causal flesh is as transparent as white jade under the light, and it is named white jade. This loquat is scarce in stock, the output is small, and the tasting period is only 1 month.
Every May is the happiest time for people in Jiangnan, because Suzhou Dongshan is the only white jade loquat production base in the country, Dongting Dongshan people have grown loquat for thousands of years. "Wu County Chronicles" records that in the middle of the tenth century, loquats were planted in the Dongting area of Taihu Lake. In Ming Dynasty Wang Shimao's "Xue Pu Mi Shu" also recorded that "the loquat came out of East Dongting". Taihu Dongting Dongshan and Xishan are the only Baisha loquat production bases in the country, especially the Dongshan Baisha loquat is the best and is famous in the world. The Dongshan loquat referred to by the ancients all refers to the Baisha loquat. Today, the most popular white jade loquat on the streets of Suzhou is an improved variety of Baisha loquat. The secret of Baiyu loquat's popularity is that its flesh is thick and tender, and the juice is exceptionally plump, and it will flow out as soon as it is peeled. Take a bite of white jade loquat, it melts in the mouth, the sweetness fills your lips and teeth, the loquat flavor is stronger than ordinary loquat, it is the most unbelievable early summer flavor!
White jade loquat, the flesh is delicate, white as jade, and it tastes watery and moist. The taste is rich, and there is a refreshing aroma when peeled off, and there is a special umami taste in the mouth, which means that it has a more loquat flavor. It is sweet and slightly sour, so it doesn't get tired of peeling. Dongshan loquat is thinner, but after eating a lot of loquat, it tastes no better. The size of the white jade loquat is totally inferior to other southern loquat varieties, but the deliciousness erupts the moment it enters the mouth. People who have eaten Baiyu loquat will definitely salivate when recalling the taste, but if they eat loquat elsewhere, they will immediately lose interest. The white jade loquat has a sweet taste, thick flesh and small nucleus, and full of juice. It has a magical taste between cantaloupe and lychee, which is completely different from the usual loquat.
Experience the four seasons of sunshine and rain, avoiding the nibbling of birds, and the white jade loquat, which is transparent like a jade carving in the sun, hangs on the shore of Taihu Lake in its fullest posture! Baiyu loquat, the first bite in early summer is often sour and astringent, but Baiyu loquat is the "little fresh" bite. The white jade loquat melts in the mouth, the meat is tender and the juice is extra full. After a while, the fragrance filled the lips and teeth and spread to the mouth, which is endless aftertaste. There is a saying among the folks that "the queen mother in the sky is flat peach, and the loquat in the east mountain on the ground". Compared with other varieties, Baiyu loquat has thinner skin and better peeling. Tear it gently, and the white flesh is exposed, and there is a lot of watery juice.
Compared with the rusty taste of ordinary loquat on the market, Baiyu loquat is soft and delicate in the mouth, sweet and slightly sour, with a rich fruity fragrance, so exquisite The taste is only known after eating it. The white jade loquat meat is delicate and tender, and it is not easy to preserve, so you should eat it as soon as possible to ensure the best taste. Friends, Suzhou Dongshan white jade loquat, the flesh is delicate and white as jade, have you ever tried it?
