Pickled loquat

Freshly picked wampee fruit.

Use scissors to cut it off, be careful not to cut the skin, just like I am doing.

Wash it to remove the dirt.

Then place it in a ventilated area to air dry the moisture.

Put the dried loquat fruit back into the bowl, and sprinkle a spoonful of salt like this.

Stir evenly to ensure that every grain is coated with salt.

Similarly, after washing the sealed jars, let them air dry as well.

Put all the stirred loquat fruit into the jar.

Cover with the sealed lid.

Put it in a cool place, and it can be eaten after a week.

After pickling the yellow-skinned fruit, if someone gets heatstroke, has excessive internal heat, or a stomachache, it can all be mixed and drunk with cold water.