讀後心得

The season for green plums runs from late March to mid-May, with major production areas including Kaohsiung, Nantou, Taitung, and Tainan. Farmers pick the immature green plums, which have a slightly bitter taste but are high in acidity and crisp, making them suitable for making crunchy plums, pickled plums, plum wine, and jams. This period is a great time to taste plum delicacies, and the diverse uses of green plums are increasingly appreciated.

The season for plums has arrived, and the green plums make their appearance once again in this lush greenery. From late March to mid-May each year is the harvest season for green plums, with major production areas including Kaohsiung, Nantou, Taitung, and Tainan. Farmers pick the fruits that are not yet fully ripe; these vibrant green plums have high acidity and a crisp texture, but the fresh fruit carries a slight bitterness.

Although the fresh green plum has a hint of bitterness, its unique sour flavor and crispness make it an ideal ingredient for many processed foods. In addition to common products like crisp plums, pickled plums, and plum wine, it can also be made into jams, becoming a delicious choice on many family dining tables. With the abundant harvest of green plums, this period is also the best time for consumers to enjoy plum products. Whether it's traditional pickled plum products or more innovative flavored plum items, the diverse uses of green plums are gradually gaining popularity. Come and taste the delicious green plums of this season.