楊桃有兩大類型：一是清甜爽脆，適宜鮮吃的或可加工楊桃汁、糖tang水shui楊yang桃tao罐guan頭tou等deng。無wu論lun是shi鮮xian吃chi或huo加jia工gong
，其qi品pin質zhi風feng味wei都dou是shi相xiang當dang好hao的de。另ling一yi類lei型xing是shi極ji酸suan且qie帶dai澀se味wei的de
，多duo數shu在zai山shan區qu種zhong植zhi
，無wu需xu人ren工gong特te別bie栽zai培pei的de。這zhe種zhong酸suan楊yang桃tao，由you於yu酸suan味wei重zhong
，不bu適shi合he鮮xian食shi，但dan可ke以yi作zuo為wei糖tang製zhi品pin加jia工gong原yuan料liao。為wei了le把ba原yuan料liao保bao存cun起qi來lai，可ke先xian製zhi成cheng半ban成cheng品pin鹽yan胚pei。製zhi成cheng鹽yan胚pei的de方fang法fa有you兩liang種zhong
，一yi是shi鹽yan水shui醃yan製zhi法fa，配pei製zhi5－8％鹽(yan)溶(rong)液(ye)來(lai)醃(yan)製(zhi)酸(suan)楊(yang)桃(tao)。采(cai)收(shou)後(hou)的(de)酸(suan)楊(yang)桃(tao)最(zui)好(hao)削(xue)去(qu)棱(leng)角(jiao)，並(bing)縱(zong)切(qie)兩(liang)半(ban)
，用(yong)稀(xi)鹽(yan)水(shui)醃(yan)製(zhi)十(shi)多(duo)天(tian)。醃(yan)製(zhi)時(shi)要(yao)用(yong)石(shi)頭(tou)在(zai)果(guo)麵(mian)上(shang)加(jia)壓(ya)，以(yi)免(mian)果(guo)實(shi)發(fa)黴(mei)腐(fu)爛(lan)。然(ran)後(hou)進(jin)行(xing)暴(bao)曬(shai)，待(dai)表(biao)麵(mian)出(chu)現(xian)鹽(yan)霜(shuang)時(shi)就(jiu)可(ke)以(yi)包(bao)裝(zhuang)起(qi)來(lai)。另(ling)一(yi)方(fang)法(fa)是(shi)以(yi)幹(gan)鹽(yan)醃(yan)製(zhi)，用(yong)鹽(yan)量(liang)為(wei)原(yuan)料(liao)重(zhong)的(de)20％
，在大缸或大池，先加上一層食鹽鋪底約1－2limihou，，zuihaoyongshengyan，zaijiaruyuanliao
，keyishizhenggeguoshi
，buyongchuli。zheyangyicengyuanliaoyicengshiyan，zuishangmianzaijiayicengshiyan，bingyongshitouyajin。zheyangjingguoshiduoershitian
，jiukeyibayuanliaocongyanshuizhonglaoqijinxingbaoshai。dengyuanliaoshousuo，biaomianxingchengyanshuang
，shoulongfugaijinxinghuiruan1－2天，後再曬，最後使含水量減到20％左(zuo)右(you)，日(ri)曬(shai)結(jie)束(shu)。如(ru)果(guo)遇(yu)上(shang)下(xia)雨(yu)季(ji)節(jie)，應(ying)采(cai)用(yong)人(ren)工(gong)幹(gan)燥(zao)法(fa)幹(gan)燥(zao)，否(fou)則(ze)會(hui)造(zao)成(cheng)黴(mei)爛(lan)損(sun)失(shi)。最(zui)後(hou)的(de)成(cheng)品(pin)包(bao)裝(zhuang)
，要(yao)求(qiu)密(mi)封(feng)包(bao)裝(zhuang)


，留(liu)作(zuo)加(jia)工(gong)涼(liang)果(guo)或(huo)蜜(mi)餞(jian)之(zhi)用(yong)。