Winter is the best season to eat pomelos. Traditional Chinese medicine believes that pomelos are sweet and sour in taste and cold in nature. They have the effects of regulating qi, resolving phlegm, moistening the lungs, clearing the intestines, nourishing blood, and strengthening the spleen. It is an excellent fruit for nourishing the lungs and relieving coughs after a cold.
Winter is the best season to eat pomelos
There are also taboos when eating pomelos. Pomelos cannot be taken with certain medications, and patients with hyperlipidemia should pay special attention. If not careful, patients can easily be poisoned, experiencing muscle pain, and even kidney disease.
Pomelos are very nutritious, containing very rich proteins, organic acids, and essential elements for the human body such as calcium, phosphorus, magnesium, sodium, etc., which are incomparable to other fruits. Pomelo pulp is also rich in components such as vitamin C and insulin-like substances, which have effects of lowering blood sugar, lowering blood lipids, weight loss, and beautifying the skin. Regular consumption has an auxiliary therapeutic effect on diseases such as hypertension, diabetes, and arteriosclerosis, and has a body-toning and beautifying effect for obese people. In addition, pomelos contain the physiologically active substance naringin, which can reduce blood viscosity and reduce the formation of thrombi, thus having a good preventive effect on cerebrovascular diseases.
Pomelos are very nutritious. For people who often catch colds, have coughs, or have sensitive tracheas, you can use one fresh pomelo, remove the seeds but keep the skin and pulp, and combine it with 50 grams of northern apricot, fritillary bulb, and unbleached snow fungus (or yellow fungus), add 1000 to 1500 grams of honey, and simmer on low heat for five to six hours, then seal and store. Taking it daily can strengthen the lungs.
The key to selecting pomelos: generally involves two steps, smelling and tapping. Smelling means to smell the aroma; a fully ripe pomelo has a rich fragrance. Tapping means to press and tap the fruit peel; if the peel sinks and is not elastic, the quality is poor. It is best to choose a pomelo of the standard type, pointed at the top and wide at the bottom. The skin should be thin and smooth, and the color should be light green or light yellow. For a pomelo that has just been bought, it is best to let it sit indoors for about two weeks. This allows the fruit's moisture to gradually evaporate, increasing its sweetness and making it taste better.