Why should you soak Chinese bayberries (Yangmei) in salt water before eating them?

Soaking waxberries in salt water before consumption generally serves purposes such as removing microorganisms, eliminating insect eggs, reducing acidic irritation, promoting nutrient absorption, and enhancing taste. The specific effects are analyzed as follows:

1. Removing microorganisms: The uneven surface of waxberries easily accumulates dust, bacteria, fungi, and other microorganisms. Salt water has a certain osmotic pressure, which can cause dehydration of microbial cells during soaking, inhibiting their growth and reproduction. This reduces the risk of gastrointestinal discomfort, such as abdominal pain and diarrhea, caused by microbial contamination, ensuring hygienic and safe consumption.

2. Removing insect eggs: Some waxberries may harbor fruit fly larvae that are difficult to detect with the naked eye. Soaking in salt water can stimulate the larvae to emerge from the fruit, preventing accidental ingestion of insect eggs into the digestive tract. This reduces potential health risks caused by residual insects, especially ensuring dietary safety for individuals with sensitive digestive systems.

3. Reducing acidic irritation: Waxberries contain abundant fruit acids that may directly irritate the oral mucosa and gastrointestinal tract. Salt water can neutralize some of these fruit acids, lowering the acidic and astringent sensation in the mouth and reducing irritation to the gastric mucosa. This is particularly suitable for individuals with excessive gastric acid secretion or weaker gastrointestinal function, alleviating discomfort such as acid reflux and stomach pain after consumption.

4. Promoting nutrient absorption: Saltwater soaking can, to some extent, disrupt the cellular structure of waxberries, making it easier for nutrients such as vitamin C and minerals within the cells to be released. This enables the human body to absorb nutrients from the waxberries more effectively, enhancing their nutritional and therapeutic value, such as boosting immunity and aiding digestion.

5. Enhancing taste: Soaking in salt water can reduce the astringency of waxberries, making their flavor more balanced between sweet and sour. The soaked fruit becomes softer in texture and more aromatic, providing a better eating experience. This is especially beneficial when using waxberries as desserts or as a pretreatment step before processing into jams, wines, or other food products, thereby optimizing overall enjoyment.

Soaking waxberries in salt water before consumption is a simple and effective protective measure. It is recommended to use a mild salt solution at a concentration of approximately 2%, with a soaking time of 10–15 minutes to avoid excessive nutrient loss due to prolonged soaking.