Tag Archives: fruits

Garden strawberry

The garden strawberry is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit.

The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness.

It is consumed in large quantities, either fresh or in such prepared foods as preserves, juice, pies, ice creams, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in products such as lip gloss, candy, hand sanitizers, perfume, and many others.

The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.

Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.

The strawberry is not, from a botanical point of view, a berry.

Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries. Each apparent “seed” (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

In 2017, world production of strawberries was 9.2 million tonnes, led by China with 40% of the total.

Mango: Uses, Health Benefits And Nutritional Value

Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit.

Uses

It is used as cuisine, flavor, pytochemical and food constituents.

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice.

Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries.

Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil.

Mango is also used in Andhra Pradesh to make dahl preparations. Gujaratis use mango to make chunda (a spicy, grated mango delicacy).
Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol.

Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.
Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, vinegar, soy sauce, or with dash of salt (plain or spicy). Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms.
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Health Benefits

Every fruit has it special benefit, mango is not optional, here are some health benefits of mango:

  • Contains high level of vitamin c.
  • It helps in cleansing skin.
  • Assist in regulating diabetes.
  • Good for reducing weight.
  • Mango improves our eye health.
  • Good source of iron(contains high iron content).
  • Boosts immunity.

Nutritional Value

An apple a day keeps the doctors Away

A 2011 study found that consumption of apples and pears might prevent strokes.

A 2012 study found that apple consumption significantly lowered bad cholesterol levels in middle-aged adults.

In 2013, the BMJ published a study as part of its humorous Christmas issue comparing the effects of prescribing everyone in the UK over age 50 either an apple or a statin a day. The study concluded that both interventions would be similarly effective.

A 2015 study looked directly at the relationship between apple consumption and physician visits and found no evidence that the proverb was true. The study did, however, find that people who ate an apple a day did use fewer prescription medications.

However, a 2011 study found that adding one ‘Golden Delicious’ apple to the daily diet of a small group of overweight men led to higher levels of LDL cholesterol and triglycerides. The results were attributed to the higher sugar and low-phenolic content of ‘Golden Delicious’ apples.