雞心(xin)黃(huang)柿子屬晚(wan)熟(shu)類(lei)品(pin)種(zhong),屬于耐儲(chu)藏(zang)品(pin)種(zhong),色澤紅(hong)艷(yan),4-5個一斤,到9月中(zhong)下旬可供甜柿子。雞心黃(huang)柿子水(shui)分多,很軟肉,皮易剝(bo)離內有少量纖維經絡,晶瑩光亮(liang),皮薄(bo)無核,肉質蜜甜,深受(shou)大家喜歡。
雞(ji)心黃柿(shi)子吃法多樣,夾以核桃仁(ren)或花(hua)生(sheng)米,咀(ju)嚼起來甜(tian)中透(tou)香,別(bie)有風味;用(yong)撕碎的柿(shi)餅或軟棗沖開水飲用(yong)可醒(xing)酒,可代茶;用(yong)豌(wan)豆和柿(shi)餅制(zhi)成(cheng)豌(wan)豆餡,冷(leng)涼切塊,以竹扦插(cha)食之,涼甜(tian)香軟。
雞心黃柿子不宜空腹吃,不宜吃生柿子,吃柿子時要去皮(pi),吃完柿子及時漱口,不宜再吃酸性食物;膽結石患者忌食或少食;忌與(yu)螃蟹、紅薯、海味、獺(ta)肉(rou)一同(tong)食用。