​紫鑽牛奶果

Purple Diamond Milk Fruit Period: From mid of March to end of April Production Area: Taitung The origin of milk fruit is tropical America and the West Indies. Taiwan’s farmers imported the milk fruit from Vietnam. It looks like a mixture of apples and mangosteens. It has two varieties, purple and green. The purple diamond milk fruit has a purple peel. When cut, a milky juice will flow out, with a milky aroma, so it is also called milk fruit. In addition, the center of the milk fruit’s cross section, that looks like a star, it is also called “star apple”. The flesh of the milk fruit is sweet and refreshing, the translucent flesh has a sweet taste, and like jelly. The flesh nearby the seeds is like kaki persimmons or konjac. After refrigerated, the taste will be better. Matured milk fruit’s brix degrees can reach more than 14 degrees. But the closer the skin, the flesh will be more bitter. When choosing, we can observe the peel color. Matured one is purple-black, and the unmatured one is red. Milk fruit is rich in protein, soluble fiber, iron, antioxidant nutrients, anthocyanins, and catechins, which can help protect the cardiovascular system, slow down the aging of the body, improve immunity and prevent chronic diseases. Storage Method: It can be stored for about 3-5 days at room temperature. And after matured, it can be stored for about 7 days in refrigerator.