Boil loquat with skin or without skin

Loquat can be boiled with or without skin, but the taste is better and the safety is higher after peeling. Loquat peel may contain residual pesticides or fluff, and thorough cleaning is necessary when cooking with the peel on; Peeling can avoid stimulating the gastrointestinal tract and is more suitable for consumption by the elderly and children.

When boiling loquat with skin on, special attention should be paid to the skin. Loquat peel contains a small amount of active ingredients such as ursolic acid, but the surface fuzz may cause discomfort in the throat. It is recommended to soak in salt water for 10 minutes, gently brush the gaps with a soft brush, and boil at high temperature for more than 15 minutes to degrade pesticide residues. The water boiled with skin has a darker color and a slightly astringent taste, suitable for adults with stronger constitutions to drink.

Peeling and cooking pay more attention to mildness. The fruit pulp contains vitamin B17, organic acids, and other components. After peeling, boiling water is sweet and non irritating, and cellulose is easier to digest and absorb.

Boiling loquat water is recommended to not exceed 200 milliliters per day, as drinking on an empty stomach may stimulate stomach acid secretion. People with allergies should undergo a small amount of testing on their first attempt, and stop immediately if they experience numbness in their lips. Snow pear or rock sugar can enhance the lung moistening effect, but diabetes patients should control the addition of sugar. Storing loquat water should be refrigerated and consumed within 24 hours to avoid oxidation and deterioration of nutrients.