Atlas Web Blog offers you some interesting facts about fruits. Pineapple is a multi-year tropical herb with Ananas comosus, which forms a ground rosette. In the middle of it, a short floral axis is created with the legs pressed against the flowers. After flowering, the individual fruits in the compound pulpy fruit aggregate add up to 3 kg of heavy weight. Today they are grown in China, Mexico, Hawaii, Brazil and elsewhere. Pineapples may be mostly yellow and golden, bronze, but also red, purple or black. Inside the fetus is a white or yellow flesh; in the case of cultural varieties, it is free of seeds. Pineapples tolerate transport well but tastes better preserved. When purchasing, we select solid, unprinted fruits. The easiest is to cut fresh pineapple slices, cut the skin (with all the dark dots), and cut the woody axis in the middle. Pineapples can also be chopped and spooned with a spoon.
Pineapple on average contains 10% or more sugars. Vitamin C has less than lemons – 12 – 15 mg / 100 g. Contains provitamin A, vitamins B, folic acid. Mineral substances potassium, magnesium, also calcium and phosphorus, zinc, iron, little sodium. It contains the bromelain enzyme, effective in digesting especially proteins.
Gooseberries, Grossularia uva crispa.
Fruits of the coat are pulpy berries with bare skin and soft hairs, from whitish to yellow, green, reddish and dark red in color. The skin is somewhat more difficult to digest. The gooseberry has a higher acid content (mainly citric, apple, wine and oxalic). Here are some fruits and nutrition facts: Sugar has up to 10%, especially fructose. Contains many pectins, good gelling, vitamin C up to 35 mg / 100 g (like lemons). It also contains less carotene, more vitamin E, little vitamin B. Minerals are potassium-rich gooseberry, it also contains phosphorus, calcium, magnesium, iron and zinc, iodine, copper, manganese, fluorine, and valuable trace elements.
Apricot is recommended for atherosclerosis, constipation, high blood pressure, anemia, obesity. Not suitable for ulcer disease.
The jelly is made of jams, compotes, often along with cherries and other fruits, juices, desserts. For many more useful tips you can always contact atlasweb.cz.
Aronia – black crane
Black or black crane, right Aronia (Aronia melanocarpa). Aronia is a shrub, but can also be grown as a tree grafted to a related bird crane. It comes from North America and has been grown since the 18th century. The fruits are similar to edible cranes, but they are dark purple to black. The juice is tartly acidic, ruby red. Fruits are small, durable, torn to last for a month or longer. They have up to 16% of sugars, mostly fructose and glucose, little sucrose, fruit acids, pectin, tannin, vitamin C, B vitamins, a lot of provitamin A, and routines. Mineral substances are potassium, calcium, magnesium, iron, copper, manganese, molybdenum, cobalt, iodine, fluorine, anthocyanidin dyes. Biologically it is extremely valuable fruit. It reduces blood pressure, relieves pain, improves metabolism, is suitable for diabetics.
In the food industry, fruits are used as a natural dye for sweets, drinks,
In our homes, we can prepare juices, syrups, jams mixed with smoothies, apples, pears. Excellent are compotes. When preparing them, however, we have to pre-cook the fruits in a sugary filling and then pour the same liqueur. They can, like blueberries, be used as a filling of cakes with a layer of grated apples and a crumb on the surface. Many of them are used as a medecine, so here you can also find some useful tips on how to use fruits and vegetables as medicine.
We offer you fruits and nutrition facts that you haven’t known. It is a dietary fruit with a high energy value of about 355 kJ / 100 g of pulp. Few know that there is a group of vegetable starch bananas, the so-called plantain (Musa paradisiaca). Boiled potatoes are replaced.
For us, a group of fruit bananas (Musa sapientium and M. chinensis) with fruit (fresh berries) are in the fresh state. They have up to 25% carbohydrates, mainly sucrose, fructose and glucose. The vitamin value is not particularly high: they have 10 to 15 mg of vitamin C in 100 g, but a lot of vitamin B6 and more provitamin A. They are a good source of fiber, minerals have a lot of potassium and magnesium, phosphorus and iron, zinc and other ingredients. Banana is a perennial herb with a false strain up to 10 m tall.
Bananas are used in cold and hot dishes, in salads, glasses, roasted with caramel and whipped cream, fried in batter. To a greater extent, they damage the lymphatic system and damage hematopoiesis. Combined with milk, it is suitable for people who want to gain weight.
Blueberries, botanically called blueberry cranberry (Vaccinium myrtillus), are becoming more and more expensive and rarer fruit. They grow in sparse coniferous forests, also called black strawberries. In addition to the wild blueberries, there are also cultivated cultural, large-fruited grapes from the USA. They are taller, bigger and more demanding. They come from another species of Vaccinium corymbosum. Unlike wild blueberries, whose juice stains their mouths, large blueberries are dull, they have a green pulp.
The fruits ripen for the summer holidays. They contain 14% of sugars, tannins, fruit acids, pectins, valuable plant dyes, carotene, B vitamins, about half of vitamin C like lemons, many minerals – potassium, magnesium, phosphorus, , fruits act against infections, inflammation of the larynx, oral cavity, against diarrhea. Their color regenerates ocular purple. The leaves contain blood sugar lowering agents. Blueberries, of course, include cakes, pancakes, yoghurts, compotes, good frozen, fresh are great in fruit glasses.
Their scientific name is Prunus persica or Persica vulgaris – peach. We know the right peaches – these are the smoky and nectarines – glabrous peaches without a velvety surface. Then is a special group of industrial peaches for mechanized harvest for compotes and juice with firm pulp – clingy.
Facts about fruits – Peaches contain about 83% water, 9% sugars, more pro-vitamin A, vitamins B, vitamin C up to 10mg in 100g, some folic acid, potassium, potassium phosphate, magnesium, iron, calcium , zinc, etc. They have soothing effects on the human organism, they are slightly exuding.
They are used to produce compotes, juices, jams, ice cream. They are also used in cosmetics.
Cranberry (Vaccinium vitis idaea) A bush with persistent leaves is home in Central and Northern Europe, Asia to the Arctic Circle.
Fruits are known red berries with special characteristics. They contain benzoic acid, which is why we do not have to sterilize them. The amount of this acid is not harmful to health.
They also contain sugars, citric acid, malic acid and something oxalic, vitamin C a little less than lemons, glycosides effective against urinary tract inflammation, flavonoids, dyes, tannins, a lot of potassium, calcium, magnesium, manganese phosphorus, but unfortunately also more sodium . Leaves are healing – tea is used in diabetes. A related cranberry is a cranberry-peat growing on peat bogs and the use is similar. The large clover is grown in North America.
Lemons and limes
Lemons are many species, for us the most important lemon limon (Citrus limon) and lime (Citrus limetta).
Lemon Lemon, our most common lemon market, is most grown in Italy (80% of world production). Lime lime is very similar to lime lemon with small spherical or flattened fruits, with a green pulp, very aromatic. It is also grown most in the Mediterranean. In the Arab countries, it is used in salty brine and eats as our cucumbers. Lemons have 45-50mg vitamin C / 100g, many bioflavonoids important for healthy blood vessels, many pectin, essential oils, provitamin A (more oranges), vitamins B, carbohydrates (3%). Interestingly, lemons contain extremely much calcium, potassium, phosphorus, magnesium, iron, zinc, etc. Important is the citric acid content (up to 8%). Lemons are a regular part of our kitchen – salads, sauces, legumes, bark, pastry, ice cream and the food industry.
It is very good to use fruits and vegetables as medicine, to have a glass of warm water (body temperature) squeezed with whole lemon (or half) and a spoon of honey at least half an hour before eating. All day we will feel wonderful energy in the body. We can drink every day with a change, for example, for an orange, especially if we feel tired and exhausted.
Botanical name is Punica granatum, garnet. It is a higher shrub to a small tree growing in subtropics. It probably comes from Iran, where it grows wild today, cultivated today in similar conditions all over the world, also in southern Europe.
The fruit is a 15 cm large spherical berry with a persistent chalice, with rigid garlic, brown to dark red. Inside there are many pulp-covered seeds – depending on the variety with sour to sweet-sour juice. They can contain 14 – 21% carbohydrates, 3-4% acids (mainly citric), they contain vitamins B, small amounts of vitamin C, a lot of potassium, magnesium, calcium,
When buying, we choose the largest and unprinted, evenly colored fruits. We consume them fresh. First cut the stem with a thin slice of the skin. Then cut a few cuts lengthwise, but do not cut it. We open them and sow the flesh. Otherwise, cut the cut with a wooden stick through a stainless steel or plastic sieve, so we get a refreshing juice. With juice, we polish desserts, make them lemonades, syrups. Grains with flesh are added to oriental pilafs.
It belongs to a wide family of citruses, but unlike other species originating from India and China, grapefruit originates from Antilles. Most grown in the US, but also in Israel, South America, and the Mediterranean.
Citrus paradisi – so called grapefruit and it is up to 10 m tall tree. Known fruits are spherical or flattened, tinged greenish, yellow or reddish. Their flesh is juicy, blooming with the glyceride naringin, colored yellow or reddish. Sometimes there is also a pumpoid with large, up to 5 kg heavy fruits, with a green to yellow surface (Citrus grandis) on the market.
Grapefruits are the youngest citruses – they were actually produced in the 18th Century. Cultivation loses bitterness and number of seeds.
Grapefruit or juice is “breakfast fruits”. Mustard aids digestion, so it is also among starters – appetizers. Break the grapefruit with the knife by separating the pieces of pulp from the bark and bulkheads and draining with a spoon. It has a similar composition as other citrus and 40 mg vit. C / 100 g. It is suitable for fruit salads, used as dessert fruit.
Atlas Web Blog provides you info about the beginning of the cultivation of strawberry dates back to the 14th Century in southern France. However, strawberries were harvested in the Neolithic. Large-scale strawberries did not appear until the 18th century when two American strawberries were imported and crossbreeding began.
Strawberries are healthy and tasty fruits. They contain about 87% water, up to 7.5% sugars, tannins, dyes, organic acids (malic, low lemon, quinine, oxalic and salicylic), pectins. Vitamin C can have from 60 to 100 mg / 100 g, and then enough vitamin E, also B vitamins, folic acid. Potassium, calcium, magnesium, phosphorus, sulfur, iron, boron, vanadium, iodine, cobalt, manganese, zinc, copper, molybdenum, etc. are found in strawberries. Fruits enhance metabolism and are beneficial to heart and blood vessels, , bottom, urinary and biliary stones. They have an anti-inflammatory and antiseptic effect, they are gentle, they also reduce fever. Some people have an allergy to strawberries, honey and dairy products are recommended to alleviate. Strawberries are frozen, made from them jams, compotes, juices, ice cream, desserts, soups, cups.
The crane (Sorbus aucuparia) can be found throughout Europe. The fresh crane has reddish-orange berries bigger – up to 1.5 cm, and they contain less tannins and acids than a regular crane.
The berries are healing. Fresh fruits can be up to 550 mg of vitamin C in 100 g (up to 15 times more than lemons), even in gently dried fruits can be 150 mg. It also contains a lot of provitamin A, vitamin B, organic acids, sugars, pectins, tannins, malt, valuable minerals. Fruits have a slightly invigorating and diuretic effect, also bile duct. Recommended for rheumatism. Sugars are in the form of sorbite, so the products of sugar-free berries are ideal for diabetics. They are recommended to consume in infections (flu, etc.). The fruits can be made from compotes (pre-cooked, infused to blooming fruits), preserves, syrups, can be dried for tea or as raisins.
Partial, green, immature, then a waxy yellow berry with 5 distinctive ribs sometimes appears in selected stores. It comes from a lower tropical tree of the carambola (Averrhoa carambola), grown mainly in Malaysia, Southeast Asia, but also in the Antilles and Florida. It blooms and grows throughout the year.
The fruits have a thin skin, but they carry the transport very well. English are called Star fruit.
Slices of carambola have the shape of a starfish and have a very decorative effect. They contain a lot of vitamin C, but also some oxalic acid. Karambola is related to our juice. The fruits are tasty, juicy, crunchy consistency, sweet-acid, refreshing taste. They are used fresh to decorate fruit and vegetable salads, desserts, best in combination with cottage cheese. They are processed industrially for juices, syrups, compotes, jams etc.
Castanea sativa is a botanical name of a large, tall tree bearing chestnuts, also called marons. It comes from the area around the Mediterranean and the Black Sea. It also grows in the warm localities of South Moravia. Fruit – chestnuts are actually horns with a leather wrap, usually placed after 3 in the spiny, when ripening the puffing broth. Inside is a yellowish core. The fruits are harvested in November.
Chestnuts contain many carbohydrates, mainly in the form of starches – 35-50%, part is in the form of sucrose, few proteins and fats. They have many B vitamins (mainly B5 and B6), low vitamin C, vitamin E, minerals mainly potassium, also enough phosphorus, magnesium, calcium, iron, little sodium. The fruit also contains tannins. They bake on butter, they prepare puree, filling them with desserts. They bake and eat with salt and pepper,
Once upon a time, they had the garments of their grandmother’s chest. To some extent, they also repelled insects.
Quince has long been known since ancient times. It comes from the Caucasus, Iran. Her scientific name, Cydonia oblonga, is derived from the ancient city of Kydon in Crete. She was a symbol of love and fertility.
Quince grows a shrub to a tree and are apple or pear-like peppers, filthy, yellow, very aromatic. They mature in October. At that time, the flesh is hard, but the quince is not fresh, but it is a great raw material for the food industry. The pulp contains many pectin, acids, mucilages, about 10% sugars (mainly fructose), essential oils, tannins, provitamin A, vitamin C, vitamin B, minerals such as potassium, calcium, iron, copper and phosphorus. Quince can also be used for treatment against digestive disorders, diarrhea, in cosmetics. They are made from jams, compotes, musts and mustards, jellies, pastes, quince cheese, and can be dried.
Rich cultivated kiwi varieties originated in New Zealand, hence their trade name. But their own origins are in East Asia, China. From there, the botanical name Actinidia chinensis, Chinese actinidia. They are fruits of woody liana, egg-berry or almost spherical shape, weighing up to 150g. Today some varieties are grown in France, southern Slovakia and southern Moravia. New Zealand and China cultivate the most.
They do not have an appealing look, but their taste and biological value are appealing. When buying, we choose ripe, not too hard fruits, unprinted and unblemished. Peel them with a sharp knife and cut them, and eat small seeds. The best ones are fresh or in fruit salads, but we also give them all desserts and desserts. Great juice is also made from a mixture of kiwi and gooseberry or pears. The green flesh with a distinctive pattern is rich in vitamin C – 300 – 500 mg in 100 g (10 times more than citrus).
Chicken – psidium
This interesting fruit comes from Brazil, other related species from Central and South America, also from Antilles. Today it is grown in Hawaii, Florida and in California, in the Mediterranean and North Africa and elsewhere.
Quail (Psidium quajava) is a biologically valuable fruit. It is a higher shrub to a tree growing in the tropics to subtropics. Fruits are peppers, almost as apples in the shape of oval, spherical or pear-shaped. They are clearly rounded edges. The ripe fruits are straw yellow, smooth, dotted with small dots. The pulp is white or pinkish to reddish with small seeds. It tastes very sweet and has a special smell.
Fruits have 10-15% sugars, up to 5% fiber, provitamin A, B vitamins and many vitamin C (200-300 mg / 100g), more than black currants and 5-6 times more than citrus. In addition, they contain potassium, calcium, phosphorus and magnesium, low sodium and other substances. Fruits are mainly consumed fresh, cut into quarters, dripped with lemon juice. Eat, including seeds. They are suitable for fruit salads, of course desserts, ice cream, etc. They are processed into juices, juices, jellies, compotes. They are added to juices from other fruits for vitamin C enrichment and flavor. If you want to learn more about how to use fruits and vegetables as medicine, you can always contact atlasweb.cz.
Common hazel (Corylus avellana) known to our original shrub breeds nuts in a packed wrap. In our country there are honeycombs and cultivated grown large-scale varieties. Most nuts for the market, however, are imported.
Nuts contain 36% fat, 10-12% protein, 7 – 8% carbohydrate. They are highly energy-intensive. They are a good source of phosphorus and potassium, also magnesium and calcium, containing iron, copper and other trace elements. Provitamin A contains little, something vitamin C, but nuts have the most vitamin E, also contain vitamins B.
Hazelnuts are recommended for people working in the minds, students, children. They can best be eaten alone, fried, mixed with cold fruit, mussels, yogurt, as a complement to breakfast. It is possible to prepare hazelnut milk, add to salads of fruits and vegetables, pastries, wafers, sweets, chocolate.
The raspberries are about 8% sugar (glucose and fructose), up to 2% of the acids – the raspberry variety (botanical name Rubus idaeus) has fruits from yellow-orange to purple to dark-violet, Salicylic acid has an anti-inflammatory and post-operative effect: Raspberries have up to 5% fiber – promotes cholesterol degradation, they have about 20 mg / 100 g of vitamin C, many other vitamins, nicotinic acid and folic acid. They are rich in iron, zinc, copper and manganese – which is beneficial for anemia, and they contain potassium, calcium, magnesium, phosphorus and little sodium, but are not recommended for high purine content. atherosclerosis, high blood pressure.
Raspberries are greatly used in the beverage industry, raspberry juices, compotes, pits are favored, frozen. They are a favorite addition to desserts and desserts. Similar uses have loganberry – raspberry raspberry with blackberry.
Mandarins – this is actually a whole group of citrus species.
Satsuma or Citrus unshiu comes from Japan, grown in Georgia, it is early, comes to market first. It has medium-sized flat fruit without seeds, with smooth, often with a navel.
Mandarin Mediterranean – (C. Deliciosa) was probably established in Italy and grown in the Mediterranean region. It usually has many seeds of spherical shape. It is very tasty – table fruit with aromatic bark.
The clementines (C. Clementina) originated from the Mediterranean mandarin crossing, but have significantly better fruits and are also more profitable.
Tanjerina (C. Tangerina) has a greatly red-orange-colored fruit – it has seeds.
The pulp contains a number of valuable substances, vitamin C – 45 mg / 100 g, bioflavonoids, provitamin A, enough vitamins B, about 20-30% pectin (in the fertilizer), essential oil for industry, many folic acid, sugars up to 14% minerals – mainly potassium, calcium and phosphorus, but also magnesium, zinc, sodium, etc. Mandarins are used to make juices, syrups, compotes, jams, such as table fruit, desserts, cottage cheese, yogurt,
Common tern (Amygdalus communis) is a tree closely related to peaches and other pecans. The fruit is a marshmallow with a crooked ruby ruby, inside there is a perforated furnace and there is a core – its own almonds. In Europe, they introduced the sweet almonds of the Greeks and the Romans. They are grown in warm regions around the world. Besides sweet almonds, there are bitter types.
Sweet almonds have 40-50% of oil, 16-30% of proteins, 4-8% of sugars, have a high energy value. They contain many vitamin B, most B2, and many vitamin E, folic acid. Mineral substances have an extraordinary amount of calcium and magnesium, phosphorus and potassium, iron, zinc, very little sodium. Sweet almonds contain glycoside amygdalin in a small amount, bitter almonds up to 5%. That’s why we do not use the bitter almonds. only in small quantities.
Almonds are very healthy for people with spine pains – it is advisable to eat about 10 per day. Or, it’s good to dip them overnight in the water and to pour in and eat slowly – this is good for the students, improves concentration and strengthens memory.
It’s actually a tropical apple. The origin of the Indian manga (Mangifera indica) is India, but today it is produced to a large extent in the tropics around the world.
The fruits of this tall evergreen tree are actually large, oval or cedar-shaped plumage, green to orange in color with a reddish-brown face. They have a spicy, tasty, fibrous, juicy pulp, yellowish or orange color with a large, flat-leather furnace with an edible core. Pecka is hardly separate from the flesh, so we have to cut the mango around the perimeter until the pecka and separate it.
Mango can be eaten raw or salad, can be used in hot kitchen. They are made from juices, compotes and crisp sauces (chutney). From the dried manga, the powder of ammur (amchyr) is mixed and added to the spices of Indian mixtures. This powder is excellent, for example, to acidify leguminous meals. In salads it is combined with cucumbers, onions, bananas, pineapple, citrus, and other spices.
The apricot has clear environmental requirements, inappropriately suffering from a stroke – death of branches or trees. Especially hates the crossing of geopathic zones. In our breeders, the breeders work intensively on harder varieties, with good results.
The fruit of the apricot is a yellow, orange or reddish color. The seeds inside the stalks are edible, mostly sweet, and they are used by the industry and in the households instead of the almonds. Pickled seeds are added in several pieces to apricot jam.
Apricots are rightly considered one of the healthiest fruit fruits. They have a lot of sugar – 6 – 10% and much more, an extraordinarily high content of provitamin A, vitamins B, vitamin C less – 7 mg per 100g. Also, many potassium, almost no sodium, much magnesium, iron, calcium, phosphorus, , silicon, manganese, copper, etc. They support the body’s immunity against infections, improve the state of eyesight, skin, cure heart, asthma, promote growth,
They are made of juices, delicious jams, compotes, marmalades, dried. Apricot dumplings and desserts are known.
Essentially, it is a vegetable whose fruits are used more as fruit. It is related to the perennial, cultivated ornamental mochyni, a general called Jewish cherry, whose blooming orange chalices “lampiónky” are used in dry bouquets.
The Peruvian Mochyne (Physalis peruviana) is a leafy plant, related to tomatoes originating in South America. But it has long been cultivated in Africa, Asia and Australia. Arabic is called harankaš. Other types of edible mochis with green or purple fruits are grown.
Peruvian Mochyne is a one-year-old plant, producing yellow aromatic sweet-sour berries, enclosed in a brownish-brown inflated cup. Gardeners call it Indian berries or inks. In our shops it has different names – eg capuli, pasa capuli or aquaymanto and its price is exaggerated real enormous.
Fruits contain 3-9% carbohydrates, about 0.3-0.8% fruit acids, pectins, in 100g about 30mg vitamin C, provitamin A, vitamin B and others. Mineral substances mainly potassium and phosphorus, calcium, etc. They are considered healing in urinary stones, rheumatism, gall bladder and stomach problems. Fruits are eaten fresh or added to salads, processed into compotes, jams, canned and dried as raisins.
Passionflower – granadilla
Also known as passion fruit or maracuja, the fruits of tropical creepers from Brazil, now grown in India, Australia, Sri Lanka, South America and Africa, are also known in California. Ornamental kind of passion flower called “Christ’s crown” with beautiful flowers has been grown in our homes. The genus Passionflower is very extensive and covers about 350 species. Fruits are the best-known 3-4 species. Passionflower (purple, Passiflora edulis) bearing eggs of hen egg size, purple color, inside like a pomegranate filled with seeds covered with jelly, juicy pulp. It has about 17% carbohydrates, 2.2% acids. It contains very much provitamin A, also vitamins B, PP and vitamin C as citrus. The juice is tasty and very aromatic.
Prawn Pheasant (P. Quadrangularis) has yellow-green fruits. The herringbone has a large yellowish fruit and a red flesh. Striped Passionflower (P. Ligularis) has a hard yellow to orange marigold and inside black seeds covered with translucent pulp. All passion fruit is fresh, tasty, sweet-sour, after cutting the contents are spoonful. They are often added to tropical beverage blends that make them taste and accentuate. They also flavor fruit teas, ice creams are produced, etc. Juice or juice from the apprentices is proven for sleep disorders and high blood pressure.
Opuncie – nopál – tuna
Nopal (Opuntia ficus indica) has fruit juicy with sweet taste. They are also called Indian figs or cacti pears. Nopal cultivation has expanded considerably in Sicily. It is harvested here in August and the second crop is in November. It is much exported to the USA. There are other “cactus fruits” – another species of opuntia, the so-called tuna (Opuntia megacantha) – bigger and tastier, mainly grown in Mexico.
The berries are eaten as whey, they contain many seeds. Plants have thorns on the fruit, sometimes refined with fine hairs that wipe out before eating. They have up to 14% of sugar, vitamins C and B. They are prepared from desserts, desserts, salads, jams, beverages.
Pecan nuts or also puma are the fruits of a subtropical tree related to our walnut walnut. It originates from the southern part of North America, where it grows on the banks of large rivers and where its fruits have been collected by the Indians many centuries ago. Pecan nut (Carya pekan or C. illinoiensis) is botanically called a tree that produces walnuts similar to walnuts. However, they have a smooth, light-brown or golden shell, ending the tip. The kernel is similar to a walnut core. However, it has a finer taste.
Pekan is considered to be a high quality walnut. It has up to 71% fat, up to 10% protein. Interesting is the high content of provitamin A, it also contains B vitamins, high amounts of potassium and phosphorus, also calcium, iron, etc. Occasionally it occurs in big supermarkets, sometimes sold with nuts in syrup. Pecan nuts are consumed either directly or in combination with other nuts, etc.
In our nature, the most common is the blackberry (Rubus fruticosus) and its hybrids. In the gardens is cultivated the endless variety Thornfree and old Wilson’s early sortie. Blackberries are better tolerated by drought, but strong frosts damage it.
Blackberries are collected in August and September. They contain about 5% of sugars, organic acids (malic, tartaric, citric, also salicylic), tannins, dyes (with anti-sclerotic and anti-inflammatory effect), pectin etc. Vitamins, many provitamin A, C (20-30mg in 100g), very much vitamin E, vitamin K, many fiber. Mineral has the most potassium, phosphorus, a lot of calcium and magnesium, a little sodium, enough iron.
Blackberries are recommended for colds, rheumatism, obesity, high blood pressure and atherosclerosis.
Raw pudding, cups, fruit salads and honey are added. They are processed for drinks, desserts, jams, compotes, syrups. Excellent is apple and blackberry jam. They also combine with blondes.
The original home of paprika melon (Carica papaya) is considered to be the tropics of southern Mexico and Central America. After the discovery of America, it quickly spread to the tropics all over the world. It looks like a palm tree, but it is a perennial, about 10 m tall woody herb, on the top with a rosette of large palm leaves with long petioles. Sometimes it is called a melon tree, because large fruits of spherical, oval and other shape resemble melons. They are yellow-green to orange-red in color and weigh up to 10 kg, most often 1-3 kg. Fruits – are hollow berries inside filled seeds. With fresh fruits we can rarely meet. Otherwise we can taste great juices, compotes, jams, dried and candied fruits. They eat salami – with pepper, chilli, sweet with another sweet kind of fruit. The plant contains latex with papain enzyme, helping to break down protein. It is used in pharmacy, food industry. The fruits have a good vitamin value somewhat higher than citrus. Seeds are used as pepper. The pulp contains up to 90 mg of vitamin C in 100 g, many provitamin A, B vitamins, lots of potassium, phosphorus, calcium and iron etc. Fresh papaya is often used as a part of breakfast.
Beautiful pines – pine trees with an umbrella crown make the color of the Mediterranean along with cypress – mainly in Italy, Greece, Portugal, Spain, the former Yugoslavia. But we can also find it in Syria, Iran, India, the Black Sea, etc. Pine Pinus (Pinus pinea) has a broad ovate cone that hides slimy seeds up to 2 cm long in reddish-brown or gray skins. After peeling, they are creamy white and are called pine nuts, pinlets or Italian pignols.
The seeds have large amounts – up to 31% of proteins, 47% of fat, are sweet – up to 12% of carbohydrates. They contain something of Group B vitamins, taste with almonds, with a faint, pleasant resin flavor, fresh and soft. They are mostly roasted and used in confectionery production, but also in preparation of slices, baking, sauces, salads, rice dishes. They are also tasty and eat as peanuts.
Botanically, pistachio is called pistachio (Pistacia vera) or pistachio. It comes from Central Asia and from there it has spread to Turkey, Iran, Italy, Sicily, Syria, Greece, Tunisia and elsewhere. Pistachio is a tree or a high shrub. The fruit is a pepper with a fleshy peel that will soon dry up. In the skin is a thin furnace and inside known green seed, also called green almonds. It grows in steppe, dry subtropics.
“Green almonds” contain 43-62% of fats, 19-23% of proteins, about 15% of carbohydrates. They have a high content of provitamin A, B vitamins. Of all the nuts they have the most iron, abundant potassium, phosphorus and calcium. Consumed raw, roasted. They are used in both salty and sweet dishes. Desserts, cakes, ice cream, salads, fried in egg and rice. It is advisable to eat at least 5 pistachios a day. It is suitable for the nervous system.
Sea buckthorn (Hippophae rhamnoides), tortuous shrub, unpretentious, with silvery narrow leaves carries fruits of excellent biological value. It is a fashionable fruit of healthy nutrition promoters. Cosmonauts are even equipped with raccoon products to protect against radiation damage. If we want to harvest sessile, acid-yellow yellow to orange tiny rocks that cover branches, we must have both male and female plants. It can be grown well with us. It is a plant widespread in Europe, Siberia, Central Asia. Its disadvantage is the difficulty of harvesting the fruit.
Peckovičky in size from 0.5 – 1.5 cm are juicy, sour, with a pleasant scent. They contain 100 g of fruit in 100 or more daily doses of vitamin A, vitamins B, P, a lot of minerals (potassium, iron, boron, manganese) and other valuable ingredients. They have protective anti-infective ingredients, strengthen the peristalsis of the intestines, act against stomach problems, eliminate fatigue. Juices, juices, syrups, compotes, jams – often mixed with other kinds of fruit – are being prepared, dried. They are also added to sauces.
It originates from Southeast Asia from a medium-sized tree Nephelium lappaceum. Cultivated in Malaysia, India, Sri Lanka, Thailand, Zanzibar, Costa Rica, South Africa and elsewhere in the damp tropics. Fruits are oval or round berries of the size of a larger plum, with a skin covered with a number of soft, curved reddish spines. Inside is a very tasty, solid jelly pulp with one elongated seed, which is edible after eating. Rambutan is one of the most delicious tropical fruits, most of which are imported into our compotes.
Fresh fruits should not be green (little ripe). When consuming the fruit, peel off, remove the shaved skin and eat the sweetened flesh. Sometimes the fruit is also imported with the rest of the stem, because the fruits are arranged in sparse grapes. From ragout can be prepared desserts, rice puddings, fruit salads, light dumplings made of curd dough sprinkled with ground nuts, etc.
Today’s cultural varieties can be divided into 2 groups: red currants (Ribes sylvestre, R. rubrum), white currants (Ribes niveum). White currants contain many organic acids – 2.5%, mainly fruit, but also a small amount of oxalate, a considerable amount of pectin, and also tannins. Provitamin A is more in red than white currant. Currant has a group of vitamins B, especially many biotin and also folic acid. Vitamin C has 30-80 mg / 100g depending on the variety.
Currant supports appetite, improves digestion, strengthens intestinal peristalsis. Overall it is refreshing and recommended for fevers. Currants are the desired raw material for the beverage and canning industry. Excellent is, for example, curry juice juice. It is also used for home-made desserts, jams, syrups,
Sloves, renclods and mirabelles (pins)
From this whole group, the most valuable are renclods and mirabelles with solid flesh. Slives have a soft flesh, lots of juice, and they go worse off the cliff. They are very sweet and tasty. Botanically, this group belongs to Prunus insititia.
They have a similar composition to plums, but they can have much more sugar from 5-20%, more vitamin C up to 20mg in 100g, and more water up to 82%. Minerals have more than apples and pears, mainly alkaline – potassium, phosphorus, calcium, magnesium, iron, copper, iodine, zinc. Like plums, they are recommended for constipation, kidney disease, atherosclerosis, gout, rheumatism, high blood pressure. They are diaspora.
Spleen can be spherical, oval, from red and yellow to blue.
Mirabelky are tiny and yellow. Sometimes they’re messing with myrobolan. even it is edible – the flesh of its small rocks, but it does not go well from the rock, it has different colors and it is predominantly a rootstock. Mirabelka are suitable for compotes. Similarly, larger renclodes are used. These can be colored from yellowish to reddish to violet.
Sugar, jelly, dumplings, desserts are prepared from slives, but are less suitable for compotes.
It works against hypovitaminoses, improves pathological pigmentation, resists the body, reduces capillary bleeding, affects hematopoiesis, affects the good excretion and emptying of the intestines. This is because they have a high vitamin C content of up to 250-300 mg per 100g, a huge amount of vitamin P, provitamin A, flavonoids, B vitamins, vitamin E and K. Many minerals – potassium, calcium, magnesium, iron, phosphorus, sulfur etc. They also contain tannins, mucilages, anthocyanins, sugars, pectin, silica, malic and lemon acids, etc. A number of new varieties of broad-leaved arrows with high pulp content are bred. You may know one of the “Carpathian” varieties. In the garden you can also grow roses with large arrowheads (Rosa rugosa) and other species. The fruit is harvested ripe but not frozen. Dry it at 40oC. Pots, jellies, marmalades, juices are made from them. Dried, dipped arrows or cold soaked water overnight are good for making a delicious sap of tea especially suitable for colds. We blend with honey. In Finland and Sweden, they prepare delicious soups from the arrows.
Among the plums (plums, plums, renclods, plums and mirabelles) have been the most valued plums of the year – the aromatic fruits with a firm pulp, a bitter peel, and going well from the rock. The botanical name has a plum home-made (Prunus domestica, conv. Domestica).
Plums can contain up to 15% of sugars (glucose and sucrose), also contain organic acids (malic, citric, quinine and salicylic traces) and flavonoids with anti-skeletal effect. Of the vitamins there are carotenes, vitamins B1, B2, B6, nicotinic acid, little vitamin C – up to 10 g / 100 g, quite a lot of vitamin E. Mineral substances are most potassium and calcium, phosphorus, magnesium, iodine and copper. Raw and dried plums, as well as compote and pulp, have a slightly invisible effect. Dried plums promote the secretion of cholesterol from the body. They are also recommended at high blood pressure and have a diuretic effect, including rheumatism and the bottom. Diabetics should have limited consumption of plums, but should not exclude them.
The plums are cooked with excellent stumps, klevely (plums with cinnamon), compotes, marrow, beverages. Favorite plum dumplings, desserts.
This undoubtedly interesting fruit is popular in East Asia, America, Arab countries. It is an ancient refined East Asian species, often referred to as churma, kaki, persimon, botanically Diospyros kaki – Japanese tomato. You know his fruits from the countries around the Mediterranean and the Black Sea. They are all over the world, especially where citrus grows.
Maybe you bought our fruit, berries like tomatoes with a large, green, green, yellowish, orange or reddish color. And if the fetus was immature, it did not taste you. At that time, he has a sour, bitter taste and crunchy consistency. After falling asleep and flesh it is pleasantly sweet, pungent and tasty as jelly.
Fruit is very healthy. It has up to 90 mg of vitamin C in 100 g (twice more than lemons), a lot of provitamin A, simple sugars, minerals, tannins. It has a beneficial effect on digestion. In the kitchen, marmalades, jelly, are prepared. They are suitable for puddings and fruit salads, sweet rice dishes.
Out of the countryside we know a number of types of wild cherries – birds. Cherry is our original species, years of cultivation in a variety of varieties. Known variety “Van”, which is good fresh, in desserts and compotes, is also known.
Cherry (Cerasus avium or Prunus cerasus) is an old fruit species, cultural cherries probably originated in Southeast Europe. The cherries are divided into solid cartilage and hearts with soft flesh. Fruits are especially suitable for children, they support growth. For large iodine content they are suitable for all those who suffer from thyroid problems and back pain. They contain 82% water, 12% more sugars. Vitamin C content is not high, vitamin C, carotene, B vitamins, vitamin E, higher levels of iron, potassium, magnesium and phosphorus, zinc, boron, copper, manganese, rubidium, etc. Dyes (in dark cherries more) strengthen capillaries. Cherries also contain tannins. They are recommended to children and older people. They are beneficial in atherosclerosis, hypertension, constipation, anemia.
Cakes make delicious desserts, compotes, jams (with currant), musts, can be dried (like raisins), candy.
Wine, grapes, raisins, and a wine list – all this gives us a wonderful plant with a long history – grapevine. And how is the relationship with this plant our store and print uninitiated: grapes grapes called (it’s Slovak) and grapes (but it is still fluid, properly grape wine). Grape vines provide table grapes – small as well as large-grain, intended as fruit and grape grapes – those from which must is molded.
Table wines have less sugars than grapes and contain simple sugars – 10-30%, malic acid and tartaric acid, pectin, tannins, dyes, minerals (mainly potassium, phosphorus, calcium, iron, trace elements), relatively little vitamin C , Vitamin B, Carotene, etc. Grapes improve gastric secretion, intestinal peristalsis, liver function. They favorably affect heart, breathing, vascular expansion, renal function, and water changes in the body. Find out more vegetables fun facts.
In the kitchen we use grapes to decorate cups, desserts, fruit salads. We use raisins after spraying (to remove the oil that is treated during drying – it can make a toll and cause problems) in different pastries, Christmas bake, cheesecake, direct consumption for balancing the acid-base balance (because they are basics) Christmas, etc.
At shops, fresh fruit will not buy sour cherries, just compotes, jams, great juices and lemonades. They also boil and dry like raisins, they are loaded with sugar into honey.
Ceramus vulgaris gives a variety of varieties of sour cherries with dark juice, amaranth with unbaked juice and sweet (glasses, sweet-sour). They contain from 8 to 14% of sugar, 1.5% of fruit acids (malic, citric, amber, salicylic), pectin, minerals (calcium, iron, potassium, magnesium, low vitamin C, carotene and B vitamins, tannins and dyes. Cherries are therefore a source of minerals and also have an effect on fever reduction, capillary strengthening, good against inflammation. For high iodine content they are suitable for patients with thyroid gland and spinal pain. On the following posts you can find many interesting facts about fruit and vegetables.