It's best to eat seasonal fruits and vegetables, and for autumn, two fruits are highly recommended: the soft, juicy Muscat grape and the rich, wine-scented Nanguo Pear.
The first batch of Nanguo Pears is now available!
The name "Nanguo Pear" sounds exotic and tropical, but it is actually grown in southern Liaoning Province. They are only about the size of an egg and look unremarkable with a thick, hard skin. However, they are extremely sweet, juicy, and have a rich wine-like aroma, earning them the title "King of Pears." The picking season for Nanguo Pears begins in early September each year.
Nanguo Pears are rich in nutrients. In addition to various vitamins and minerals such as potassium, calcium, iron, and zinc, they are particularly notable for containing 17 amino acids, including the 7 essential amino acids required by the human body. The content of essential amino acids accounts for about 60% of the total amino acids. The skin of a ripe Nanguo Pear is also rich in anthocyanins. Anthocyanins not only make the fruit's color appealing but also have antioxidant properties and play a certain role in preventing and treating cardiovascular diseases.
When selecting Nanguo Pears, first look at the appearance. Choose a pear that fits the "one tiger, two fingers" or "one tiger, three fingers" rule—meaning its size is roughly equivalent to two or three fingers placed together at the fingertips. Pears of this size are moderate in size, rich in nutrients, and of the best quality. You should also choose pears with smaller surface pores, as they will have a more delicate texture and higher water content.
Generally, 15 to 20 days after picking, a Nanguo Pear reaches its peak in terms of aroma, soluble solids (all compounds in food that dissolve in water, including sugars, acids, vitamins, minerals, etc.), and soluble sugars. This is when it is most ripe and will have a strong wine-like scent. If you are not eating it immediately, you can choose a freshly picked pear. These are more astringent, crisp, and firm and can be stored at room temperature for nearly a month.
In addition to eating them raw, Nanguo Pears can be used to make jam. Blend an appropriate amount of the pear into a puree, then cook it over low heat in a pot until it thickens. Add some honey and salt to taste. After it cools, pour it into a clean, sealed jar and refrigerate. Because Nanguo Pears are high in sugar, be careful not to eat too much at a time to prevent cavities. You can also add other peeled and cored fruits to the puree to make a jam with a richer texture and flavor. Nanguo Pears can also be stewed in soups or congee with ingredients like lotus seeds and tremella. Nanguo Pears are considered cooling in nature, so you should not eat more than three per day. For people with sensitive stomachs, it's best to try just a small amount. You can also steam them before eating, as eating them raw might cause stomach discomfort.
Muscat Grapes are eaten with the skin on.
Grapes are currently in season, and among them, the Muscat grape, also known as Muscat, is a European and Asian variety with a rich, pure rose aroma that is refreshing and intoxicating.
Muscat grapes mainly ripen around the Mid-Autumn Festival each year. The most famous are the Chadian Muscat grapes from the Chadian Town area of Hangu District, Tianjin City. In appearance, Muscat grape berries are relatively small. When not fully ripe, they are light purple and taste sweet with a hint of tartness. When fully ripe, they are dark purple with a blackish hue, high in sugar content, but sweet without being cloying.
Muscat grapes contain a variety of nutrients, mainly including flavonoids, tannins, and phenolic acids. Flavonoids can reduce the risk of coronary heart disease, while tannins and phenolic acids are beneficial for whitening and preventing wrinkles, making them suitable for long-term consumption by women. It is recommended to eat Muscat grapes with the skin on, as the dark purple color of the skin of a ripe Muscat grape indicates a high content of anthocyanins (an antioxidant). Anthocyanins have certain effects on scavenging free radicals and anti-aging, which is their main nutritional advantage over other grapes with less pigmented skins. Muscat grapes can be eaten fresh and are also a good material for winemaking.
When selecting fresh, ripe Muscat grapes, pay attention to the "three looks." First, look at the stem. A firm, solid stem without damage or scars indicates high freshness. Second, look at the berries. Berries that are tightly packed and have a powdery bloom on the surface, with no significant separation from the stem, are fresher. Third, look at the color. Fresh, ripe Muscat grapes, both the berries and the stems, will have a vibrant color without any dullness.
The sugar content of Muscat grapes is about 20%, mainly consisting of glucose and fructose, making them suitable for replenishing blood sugar levels before exercise to avoid premature fatigue. Considering the sugar content, diabetics should not eat too many.