雞心黃柿(shi)子屬晚熟類品種,屬于耐儲藏(zang)品種,色澤紅艷(yan),4-5個一斤,到9月中(zhong)下旬(xun)可供甜柿子(zi)。雞心黃柿子(zi)水分多(duo),很(hen)軟肉,皮(pi)易剝離(li)內有(you)少(shao)量(liang)纖維經(jing)絡,晶瑩光亮,皮(pi)薄(bo)無核(he),肉質蜜(mi)甜,深(shen)受大家喜歡(huan)。
雞心黃(huang)柿子吃法多樣,夾以核桃仁或花生米,咀嚼起來(lai)甜中透香(xiang),別有(you)風味;用(yong)撕碎的柿餅或軟棗(zao)沖開水飲用(yong)可(ke)醒酒,可(ke)代茶;用(yong)豌豆和柿餅制成(cheng)豌豆餡,冷涼(liang)切塊,以竹(zhu)扦插食(shi)之(zhi),涼(liang)甜香(xiang)軟。
雞心黃柿(shi)子不宜(yi)空腹吃(chi)(chi)(chi),不宜(yi)吃(chi)(chi)(chi)生柿(shi)子,吃(chi)(chi)(chi)柿(shi)子時要(yao)去(qu)皮,吃(chi)(chi)(chi)完柿(shi)子及時漱口,不宜(yi)再吃(chi)(chi)(chi)酸性食(shi)物(wu);膽結石患者忌食(shi)或(huo)少食(shi);忌與螃蟹、紅(hong)薯、海味、獺肉(rou)一(yi)同(tong)食(shi)用。