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燈籠果原產於安地斯山脈,從印加時期就開始種植,成為貴族鍾愛的花園植物,卡哈馬卡(Cajamarca)為目前燈籠果的重要產地,以風乾方式將燈籠果製成果乾,保留40%的水分以保有燈籠果原本的口感。
燈籠果的風味酸酸甜甜,介於番茄跟莓果之間,營養價值非常豐富,可以單吃,也推薦加入優格、麥片、甜點、果茶之中,或是拌入沙拉一起食用。
Free Shipping|Orders Over NTD 5,000 on order
2025 Sousou Corner Kitchen Free shipping on orders over 3000 TWD on selected categories
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