Red Begonia fruit is also called Haihong. There are 8 ridges on the surface of the fruit, which is also called "eight ridges Begonia". The flower is white, the peel is bright red, and the fruit is sweet and sour. This kind of variety is often used for cultivation and consumption.
Xifu Begonia, also known as small Begonia fruit, has high ornamental value because of its white pollen. Its fruit is sweet and sour, which is planted in the north. This kind of variety has both ornamental value and edible value.
Begonia verticillata is also known as Begonia verticillata. Its flowers are pink, its fruits are red and yellow, and its taste is sour and sweet. It is mainly distributed in Southwest China. This kind of variety has both ornamental and edible value.
1. It can be washed and eaten directly.
2. Peel and dice Begonia fruit to make Begonia salad.
3. Remove the residual bracts of Begonia fruit and cook in a casserole. Put in a small amount of salt and cook until the Begonia fruit "blooms". After cooling, it becomes a can of Begonia.
4. Cut the Begonia fruit and dry it to 30% moisture content. Dried crabapple can be drunk with sugar water. It tastes sweet and sour.
5. Begonia fruit can also be used to make wine, candied fruit, jam, wine, red peel, etc.
1. Expectant mothers should not eat frozen Begonia fruit, otherwise it will stimulate the contraction of the uterus, and there is a risk of miscarriage.
2. Patients with gastric ulcer and excessive gastric acid should not eat Begonia fruit.
