Lulo, the vibrantly orange fruit with a shockingly green interior, isn’t just a pretty face (well, it kind of is, with its fuzzy skin and sunshiney flesh).

This citrusy wonder packs a powerhouse punch of vitamins, antioxidants, and other good-for-you goodies that will have your taste buds and your body doing a happy dance.

But wait, there’s more! Naranjilla (that’s lulo in other parts of the world) isn’t just some trendy health fad…

This exotic fruit has been a treasured part of South American cultures for centuries, used in everything from refreshing juices to traditional dishes.

So, buckle up, amigos, because we’re about to take a deep dive into the world of naranjilla and unearth all its juicy benefits.

General facts about lulo fruit:

Overview:

Nestled in the heart of the inter-Andean region, from southern Colombia to Ecuador and Peru, lies a fruit with a captivating story.

Known to the Incas as “lulo fruit,” meaning “little orange,” for its resemblance to the citrus giant, this fruit also boasts the charming name “lulo” or “lulum.”

Its exquisite taste, a delightful dance of sweet and tart, is a treasure for those who appreciate a touch of tang in their sunshine.

While its roots lie in the Andean valleys, recent years have seen the lulo embark on a journey beyond its birthplace, gracing the shelves of supermarkets in Costa Rica and other countries eager to embrace exotic flavors.

So, if you’re seeking a taste of adventure, keep an eye out for this vibrant orange orb – it’s a bit of the Andes waiting to be discovered.

History:

The lulo fruit, a fruit with a confusing ancestry, may have emerged from the misty mountains of Colombia and Ecuador sometime in the 17th century.

Locals there call it “lulo,” echoing the Inca’s affectionate “lulum,” hinting at their appreciation for its juicy embrace.

Over time, this vibrant adventurer made its way through South and Central America, finding new homes in Peru, Panama, Guatemala, and Costa Rica.

However, its delicate soul proved challenging to cultivate far from its birthplace.

Despite a triumphant debut at the 1939 New York World’s Fair, lulo fruit’s international ambitions remained unfulfilled.

Its finicky nature and stubborn refusal to bear fruit beyond South America kept it a regional treasure.

Even giants like Campbell’s Soup stumbled in their attempts to capture its essence, their processed versions deemed unworthy substitutes for the real deal.

So, the lulo fruit continues to bask in the sun-drenched slopes of its native lands, a vibrant testament to the beauty of local bounty.

Lulo fruit nutritional values and health benefits:

Nutritional values:

The lulo fruit is edible. It can be eaten raw, for example in salads, or used to make desserts, fruit juices, or smoothies.

Its nutritional value per 100 grams is as follows:

• Calories: 25
• Water: 87%.
• Carbohydrates: 8 grams
• Protein: 0.74 grams
• Fat: 0.17 grams
• Fiber: 2.6 grams
• Vitamin A: 568 IU
• Vitamin C: 29.4 milligrams
• Calcium: 34.2 milligrams
• Iron: 1.19 milligrams
• Sodium: 2 milligrams

Health benefits:Nature’s Immunity Elixir:

Packed with Vitamins C and A, lulo fruit acts as a shield against invaders.

Vitamin C, the antioxidant warrior, scavenges free radicals while boosting white blood cell production, your body’s frontline defenders.

Digestive Delight:

Forget the tummy blues!

Lulo fruit’s secret weapon is pepsin, a fiber superstar that eases digestion, banishing constipation, cramps, and bloating.

It may even offer protection against more serious gut troubles like ulcers.

Eyes on the Prize:

Sharpen your vision with lulo fruit’s vibrant carotenoids, including Vitamin A and beta-carotene.

These warriors neutralize free radicals in your eyes, shielding your precious macula from macular degeneration, cataracts, and other age-related woes.

Cholesterol Conqueror:

Lulo fruit’s double punch of fiber and diverse vitamins and minerals is a boon for your heart.

This dynamic duo helps flush out harmful LDL cholesterol, reducing the risk of atherosclerosis, those stubborn, artery-clogging deposits, and lowering your chances of heart attacks and strokes.

Circulation Champion:

Get your blood flowing!

Lulo fruit’s fiber army sweeps away LDL cholesterol, while its vitamin and mineral treasure trove strengthens your cardiovascular system, minimizing the risk of arteriosclerosis, strokes, and heart attacks.

Building Bone Fortresses:

Strong bones are essential for a vibrant life, and lulo fruit, brimming with calcium, phosphorus, and iron, is your bone-building ally.

It fortifies bone tissue, protecting you from osteoporosis and even arthritis.

Detox Dynamo:

Lulo fruit, a traditional detox hero, acts as a natural diuretic, flushing out excess toxins from your kidneys, taking pressure off your liver, and eliminating unwanted salt, water, and even fat.

Stress Slayer:

Life’s demands can take a toll, but lulo fruit may offer a helping hand.

Research suggests it might influence hormone levels, potentially improving mood, reducing stress, and even promoting restful sleep for those battling insomnia.

Cancer-Fighting Candidate:

Early studies hint at a potential weapon within lulo fruit.

Methanolic extracts from the fruit have shown promise in inhibiting tumor growth.

Skin Savior:

Vitamin C, a key player in collagen production, is another treasure found in lulo fruit.

Collagen keeps your skin elastic and smooth, supporting healthy connective tissue, blood vessels, and even organs.

Other health benefits:

• Combats nervous disorders.
• Works against flu.
• Strengthens the immune system.
• Strengthens hair, nails, and bones.
• Helps reduce cholesterol.
• Prevents hypertension and migraine.
• The fibers it contains help facilitate digestion and improve intestinal transit, thus preventing constipation.
• Acts as a powerful antioxidant.
• Keeps skin smooth and healthy.

Precautions before you consume lulo fruit:

While vibrant and delicious, lulo fruits harbor a hidden secret: steroidal alkaloids like solanidine and tomatidine.

In high doses, these compounds can take a negative turn, potentially causing nausea, vomiting, dizziness, and indigestion.

But before you give up on your favorite salad, fear not!

The bitter edge resides primarily in the skin, so a simple peel reveals the harmless, juicy flesh beneath.

Remember, these pesky alkaloids have a mischievous streak, thriving in light and humidity, where their levels can quadruple like clockwork.

This fruit is part of the Solanaceae family which boasts culinary superstars like potatoes, tomatoes, peppers, and eggplants.

Hidden amongst these familiar faces lurk nightshade relatives, like lulo, adorned with prickly defenses and harboring potentially toxic alkaloids.

So, while indulging in this juicy fruit, remember – the Solanaceae family is a fascinating tapestry of food and folly, with each bite potentially a tale of two sides.

Using lulo fruit:

The versatility of lulo fruit shines brightest in its liquid forms.

This vibrant fruit takes center stage in lulada, a Colombian staple blending lulo fruit’s zing with refreshing water and a touch of sugar.

Whether simmered into jewel-toned jellies or jams, its sweetness adds a vibrant touch.

In savory pursuits, it can lend a surprising depth to meat sauces, while in vinaigrettes, its tangy edge dances with herbs and oils.

For a more complex symphony of flavors, try champús, where lulo fruit joins forces with pineapple, corn, warm spices, and citrus leaves in a vibrant concoction.

But Lulo fruit’s talents extend beyond the glass.

The fruit’s fleshy interior reveals a tart treasure trove.

Enjoy it raw for a burst of citrusy goodness, or transform it into delightful jams, jellies, and cakes.

Its unique character even elevates ice creams and desserts, while lending its tangy magic to juices and wines.

And don’t forget the finishing touch!

Lulo fruit makes a perfect garnish, brightening up ice creams, cakes, fruit salads, and even yogurts with its sun-kissed charm.

even the littlest gourmands can delight in its gentle sweetness, making it a perfect ingredient for baby food, where its playful mix of sweet and sour notes introduces them to a world of exciting flavors.

With such versatility, this fruit is a chef’s dream, ready to transform humble meals into culinary adventures.

Luminous Lulo Panna Cotta

Impress your guests with this vibrantly hued dessert, featuring the unique tang of the lúlo fruit.

Its sweet and creamy panna cotta base provides the perfect canvas for a refreshing lúlo coulis, creating a flavor combination that’s both familiar and exotic.

Ingredients:

• 4 cups full-fat cream (heavy cream or double cream).
• 4-5 sheets of unflavored gelatin.
• 4-5 tablespoons of sugar, divided.
• 5 lulos (naranjillas).

Preparation:

• Begin by soaking the gelatin leaves in a bowl of cold water for about 5 minutes.
  They should soften and become pliable.
• Pour the full-fat cream into a saucepan and heat gently over low heat for approximately 20 minutes.
  Stir occasionally to prevent scorching.
• Once the cream is warm, add 5 tablespoons of sugar and continue stirring until fully dissolved.
  This will form the base of your panna cotta.
• Remove the saucepan from the heat and gently whisk in the softened gelatin leaves until fully incorporated.
  Ensure they have melted completely.
• Divide the panna cotta mixture evenly among 6 verrines or small glasses, filling them about 3/4 of the way.
  Refrigerate for at least 3 hours, allowing the panna cotta to set completely.
• As your panna cotta chills, prepare the lúlo coulis.
  Peel the lúlos and coarsely chop the flesh. In a blender, combine the lúlo with the remaining 6 tablespoons of sugar and blend until smooth and vibrant.
• One hour before serving, gently spoon the lúlo coulis onto the set panna cotta, filling the remaining space in the verrines.
  Return to the refrigerator for an additional 30 minutes to allow the coulis to set slightly.
• When ready, unleash the sunshine!
  Your lúlo panna cotta is ready to be enjoyed.
  Garnish with a sprig of mint or a sprinkle of toasted coconut for an extra touch of tropical delight.

Buying lulo fruit:

This round fruit glows with a vibrant orange once it reaches peak ripeness.

Peeling back its thin, surprisingly tough skin reveals a vibrant green surprise – the juicy pulp within.

Take a bite and you’ll be met with a refreshing burst of slightly tangy flavor, a delicious contrast to the sun-kissed exterior.

It’s a unique experience that promises to tantalize your taste buds and wake up your senses.

Therefore when you decide to buy lulo fruit here’s what you need to look for:

• Thin skin but hard.
• Green pulp.
• Perfectly round fruit with a bright orange color which indicates ripeness.

Storing lulo fruit:

The fate of your lulo fruits depends on your timeline.

For impatient gourmands eager to dive into their tangy goodness within a few days, a simple plastic bag stored in a cool, dark corner will suffice.

Just like a cloak shielding a secret, keep them away from prying sunlight.

But for those seeking a longer reprieve, the crisper drawer in your fridge beckons.

Its cool embrace will extend its shelf life, keeping it plump and vibrant until your taste buds crave its citrusy burst.

So, whether you’re a speedy lulo fruit enthusiast or a patient connoisseur, the key lies in understanding their sun-shy nature and choosing the ideal haven for their temporary slumber.

The post Lulo: The Little Green Fruit with a Big Flavor Punch appeared first on Foodieleaks.

The Pineapple Guava (pronounced fay-OH-uh) is a unique and delicious fruit that is native to the southern highlands of Brazil.

It was first introduced to New Zealand in the early 1900s, and it has since become a popular fruit there.

The Pineapple Guava is a small, oval-shaped fruit that is about the size of a large chicken egg.

It has green skin that is dotted with brown lenticels.

The flesh of the Pineapple Guava is white or cream-colored, and it has a sweet, floral flavor with a hint of pineapple and mint.

Pineapple Guavas are a good source of vitamin C and dietary fiber.

They can be eaten fresh, or they can be used to make jams, jellies, and juices.

General facts about pineapple guava:

Overview:

The Pineapple Guava, a fascinating fruit with a colorful past, hails from the sun-drenched lands of Brazil, Argentina, and Uruguay.

Nestled within the Myrtaceae family, it shares a lineage with the beloved guava, though it boasts a unique identity all its own.

Born under the scientific name Acca sellowiana, a nod to botanist João da Silva Feijó, this exotic treat is often affectionately called “Pineapple Guava sellowiana” as well.

Imagine an oval emerald, its skin delicately textured, cradling a sweet and tangy flesh within.

That’s the Pineapple Guava, its flavor a captivating blend of acidity and subtle sweetness, further enhanced by an intoxicating aroma.

This olfactory symphony is orchestrated by a talented team of aromatic compounds, led by the ever-charming ethyl benzoate, residing within its rind.

Though similar to its guava cousin, the Pineapple Guava holds onto its emerald cloak even when fully ripe, unlike the guava’s blushing transformation. But the names, oh, the names!

This fruit wears them like a collection of vibrant masks, each revealing a facet of its journey.

In the misty mountains of Serra Gaúcha, it dons the mantle of “mountain guava,” a testament to its high-altitude haven.

Elsewhere, it might be known as the alluring “araçá do Rio Grande,” the evocative “pineapple guava,” or the simple, yet charming, “creole guava” or even just “pineapple.”

Historical overview:

Hailing from the highlands of southern Brazil, the Pineapple Guava embarked on a fascinating journey that went beyond natural boundaries.

Indigenous peoples, not just winds and currents, are credited for spreading this unique fruit to distant lands.

Today, it thrives in sun-drenched locales like Uruguay, Colombia, and Argentina, even venturing across the globe to California, Australia, New Zealand, and France.

In New Zealand, the Pineapple Guava has achieved rockstar status, rivaling the iconic Kiwi fruit in popularity.

This love affair likely stems from their shared arrival during the 19th century.

While German explorer Friedrich Sellow unveiled the Pineapple Guava’s beauty, it was French botanist Edouard André who introduced it to European and American palates through commercial cultivation.

The fruit even owes its catchy name to a Spanish botanist, José de Silva Feija, who recognized its potential.

Modern-day uses of the Pineapple Guava extend far beyond a simple fruit salad.

Its sweet-tart flesh becomes delectable compotes, jams, and jellies, bursting with flavor and sunshine.

But the Pineapple Guava’s talents don’t stop there.

Its skin finds new life in cosmetic products, offering a gentle, natural exfoliation that pamper skin craves.

Pineapple guava nutritional values and health benefits:

Nutritional values:

Beyond its tantalizing taste, the Pineapple Guava boasts impressive wellness credentials.

Its bark brims with potent antioxidants like leucoanthocyanins and catechins, making it a valued tool for natural healers in protecting against certain cancers.

These catechins also fortify blood vessels, offering a shield against various heart problems.

The star of the show, though, is the Pineapple Guava’s generous vitamin C content.

Packed with ascorbic acid esters, a special form of the vitamin, the fruit invigorates the body’s immune system.

But its bounty doesn’t stop there.

Ripe Pineapple Guavas are veritable treasure chests of other vitamins, including B vitamins like thiamine, pantothenic acid, and pyridoxine, as well as vitamin E and the rarely found vitamin PP.

What truly sets the Pineapple Guava apart, however, is its extraordinary iodine content.

A mere 100-gram serving packs an impressive 8-35 micrograms of this essential mineral, a staggering 3-9 times higher than most other iodine-rich fruits and vegetables.

And the riper the fruit, the more generous its mineral gift, with ripe specimens boasting a chemical composition that’s 98-100% complete.

In short, the Pineapple Guava isn’t just a delicious treat; it’s a wellness warrior disguised as a fruit, offering a powerful cocktail of antioxidants, vitamins, and minerals to safeguard your health from within.

Health benefits:

Shields Against Cellular Threats:

Nature’s bountiful berries pack a double punch of protective antioxidants.

Tannins, catechins, and leucoanthocyanins work together like a superhero team, neutralizing free radicals – those nasty culprits behind oxidative stress and cellular damage.

Along with vitamin C, this antioxidant alliance helps build a strong defense against degenerative diseases like cancer, even earning the berry a spot in the beauty world for its skin-firming abilities.

Immunity Booster and All-Natural Armor:

Bioflavonoids and vitamin B5 join forces to supercharge your immune system, while vitamin C stands guard against the sniffles and chills of those dreaded flu days.

But the berry’s power extends beyond the body’s interior.

When used topically, leaves, pulp, and especially seeds, reveal their hidden talents – antibacterial and antifungal properties that act like a natural shield against skin infections and even speed up wound healing.

Heart-Healthy Hero:

Don’t let its sweetness fool you; this low-calorie, low-sugar berry is a friend to your heart.

Pineapple Guava helps balance cholesterol levels and keeps blood vessels flexible, making it a champion in the fight against cardiovascular disease.

Antioxidant Avenger:

This tropical wonder is brimming with antioxidants, with vitamin C taking center stage. Imagine this vitamin as a tiny shield, deflecting harmful free radicals that accelerate aging and damage cells.

Pineapple Guava’s ascorbic acid army also bolsters your immune system, making you a fortress against invaders like viruses and bacteria.

Bonus points for aiding iron absorption, and keeping anemia at bay!

Inflammation Inhibitor:

A 2007 study revealed a hidden talent within Pineapple Guava – its ketone extract is an anti-inflammatory powerhouse.

It targets cells involved in inflammatory processes linked to colon cancer, multiple sclerosis, and even neurodegenerative diseases.

Think of it as a firefighter, dousing the flames of inflammation before they cause serious harm.

Fiber Fantastic:

Pineapple Guava takes the crown for being one of the fiber-richest fruits out there.

This dietary champion keeps you feeling fuller for longer, aids digestion, and promotes a healthy gut.

Be warned, some producers say overindulging can lead to frequent bathroom visits, so enjoy this superhero responsibly!

Iodine Idol:

This essential mineral plays a crucial role in thyroid function, and guess what?

Pineapple Guava is bursting with it! Studies have shown that this fruit can help maintain thyroid health and prevent potential issues.

Consider it a secret weapon for optimal hormone balance.

Cancer-Crippling Crusader:

The search for natural cancer treatments is a top priority, and Pineapple Guava might be a valuable ally.

Research suggests that its flavonoids have an inhibitory effect on HDAC cells, a key target in cancer therapy.

It’s like a Kryptonite to these harmful cells, offering a glimmer of hope in the fight against this devastating disease.

Aiding Weight Management:

We already revealed its feathery weight and diabetic-friendly nature, but Pineapple Guava has another trick up its sleeve.

Vitamin B5 steps up its game by revving up your fat metabolism, turning the berry into a natural detox buddy.

It even helps your stomach digest food more efficiently and protects its delicate lining.

Other health benefits:

• Replenishes iodine deficiency and normalizes pancreatic activity.
• Reduces blood pressure.
• Increases height.
• Cleanses the blood and increases hemoglobin.
• Normalizes digestion.
• Improves memory and attention.
• Strengthens the immune system.
• Relieves inflammation.
• Improves skin condition.
• Increases inflammation.

Precautions before consuming pineapple guava:

The product can seriously harm a person in the presence of certain pathologies.

Consequently, people suffering from diabetes or obesity are forbidden to eat Pineapple Guava.

The fact is that the high concentration of sugars is present in the raw materials.

Luckily, pineapple guava does not belong to the list of foods that provoke an allergic reaction.

It should be noted that in rare cases, some people develop an individual intolerance.

The only condition is that the fruit is eaten with care.

Do to combine Pineapple Guava with dairy products.

Otherwise, you’ll experience terrible stomach upsets.

What’s more, don’t eat fresh fruit, or you could end up poisoning yourself.

So, when choosing fruit, be careful.

Pineapple Guava can be stored in the fridge for up to a week.

If you don’t have any of the above contraindications, there are still a few nuances to bear in mind.

Don’t overuse the raw materials.

In the event of overdose, anxiety, insomnia, weakness, unstable body temperature, and heart rate, apathy will occur.

Using pineapple guava:

Pineapple Guava Juice (Makes 2-3 Servings)

Ingredients:

• 2-3 ripe Pineaapple Guavas
• 1/2 – 3/4 liters water
• Brown sugar or honey, to taste
• Optional: 5-10 mint leaves

Preparation:

• Wash the Pineapple Guavas thoroughly.
• Cut the Pineapple Guavas in half and scoop out the flesh with a spoon, discarding the skins.
• Place the Pineapple Guava pulp in a blender.
• Add 1/2 liter of water to the blender and blend until smooth. Gradually add more water if needed to reach the desired consistency.
• Taste the juice and add brown sugar or honey to sweeten your preference.
• For an extra refreshing touch, add a few mint leaves while blending.
• Serve chilled!

Buying pineapple guava:

This fruit presents a bit of a riddle for those seeking its sweet reward.

Unlike most, it doesn’t announce its ripeness by boldly displaying vibrant colors.

No, this treasure hides its maturity deep within.

While growers can gather fallen fruits to share, the juiciest gems often cling to the branches patiently waiting for the perfect moment to let go.

To claim these elusive prizes, rely on your senses.

Sniff for a gentle, inviting aroma, a whisper of sweetness promising delights within.

Next, gently press the husk. It should yield slightly, offering a hint of softness without feeling mushy.

If all these signs align, you’ve found your prize! Remember, timing is key.

Young fruits may surprise you with a tartness that puckers the lips, while those past their prime can take on a harsh, almost turpentine-like taste.

So, pluck them at their peak, when fragrance, softness, and color sing in harmony, and prepare to savor the fruit’s true, exquisite flavor.

Storing pineapple guava:

Savoring sweet, ripe Pineapple Guavas is a fleeting pleasure, as they only hold their peak flavor for 3 to 5 days.

The good news is they can be preserved!

For long-term enjoyment, peel and puree the fruit before popping it in the freezer, where it will happily await delicious uses for months.

Don’t be fooled by their fridge stay, though – chilly temperatures may slow the clock, but it doesn’t stop ripening.

To prevent mushy disappointment, always peek inside before taking a bite.

Aim for a clear, gelatinous center, a sign your Pineapple Guavas are at their juicy best.

The post Unlock the Power of Pineapple Guava appeared first on Foodieleaks.

The coco de mer, a unique palm tree native to the Seychelles islands of Praslin and Curieuse, holds the distinction of producing the largest seed in the plant kingdom.

Once also found on Île Saint-Pierre, Île Chauve-Souris, and Île Ronde, this critically endangered species is now protected by law.

Despite its rarity, the coco de mer continues to be cultivated in the Seychelles for genetic preservation and as an ornamental tree in many tropical regions.

This majestic palm can reach heights of 25 to 34 meters, adorned with impressive fan-shaped leaves that span 7 to 10 meters in length and 4.5 meters in width.

Unlike the Tal tree, known locally as Lodoicea maldivica, the coco de mer exhibits dioecious characteristics, with male and female trees being distinct entities.

The towering male flowers of the sea coconut palm resemble catkins and can reach an impressive length of up to a meter.

Encased within the massive coconut fruit lies the largest seed in the plant kingdom.

Measuring 40 to 50 centimeters in diameter and weighing a hefty 15 to 30 kilograms, the mature fruit takes a remarkable 6 to 7 years to develop and a further two years to germinate.

These colossal fruits are sometimes referred to as double coconuts, coco fesse, or Seychelles nuts in other parts of the world.

General facts about coco de mer:

Overview:

The dioecious coco de mer palm, with its separate male and female counterparts, can reach an impressive height of 30 to 35 meters.

Its crown is adorned with long, broad, fan-shaped leaves, adding to its majestic presence.

Despite its name, the ‘coco-fesse’, meaning ‘coconut buttocks’ in French, is not the fruit of the coco de mer but rather its remarkable seed.

Each fruit can harbor one to three of these ‘coco-fesses’, each weighing up to an astonishing 15 kilograms.

The heaviest fruit ever recorded tipped the scales at a staggering 42 kilograms.

Cultivation of this botanical marvel, Lodoicea maldivica, is a rare endeavor due to its exceptionally slow germination rate and strict regulations governing seed export.

As an example of this exclusivity, Prince William and Kate Middleton received a ‘coco de mer” as a wedding gift during their honeymoon in the Seychelles, accompanied by a special export permit.

Random facts about Coco de Mer:

• Traditionally, the seeds were eaten, traded, or given as gifts.
• The seeds are so heavy that they sink to the bottom of the sea when they fall off the tree.
• As time passes, the insides decompose and the outer shell floats to the surface.
• Fishermen used to think that the seeds grew on the bottom of the ocean.
• An archaic botanical name for the plant was Lodoicea callipyge, which means “beautiful buttocks” in Greek.
• The canopy of the palm tree has fronds spanning almost five meters outwards.
• Additional Information
• The coco de mer is a dioecious plant, meaning that male and female flowers are produced on separate trees.
• The male flowers are long and slender, while the female flowers are large and spiky.
• The fruit of the coco de mer is a large, double-lobed nut that can weigh up to 42 kilograms.
• The nut takes up to 10 years to mature and contains a single seed.
• The seeds are edible and were once a valuable trade item.
• The coco de mer is an important symbol of the Seychelles and is featured on the country’s coat of arms.

Taste of coco de mer:

With its delicate balance of sweetness and earthiness, the coco de mer offers a unique flavor profile that has been likened to a fusion of mango, banana, and even breast milk.

When fully mature, its texture resembles a refined version of coconut flesh, while its immature form boasts a softer consistency akin to Turkish delight.

Unlike the familiar coconut, which features a single lobe encasing a hollow, milk-filled center, the coco de mer possesses two distinct lobes filled with delectable flesh.

This remarkable fruit’s development spans seven years, resulting in an exceptionally thick shell that can only be breached with a saw.

Legends about coco de mer:

The coco de mer, a unique palm tree native to the Seychelles islands, has inspired a rich tapestry of myths and legends.

Its distinctive double fruits, remarkably resembling male and female anatomy, have given rise to tales of nocturnal trysts between the trees.

It is said that only under the cloak of darkness when the streets are deserted, do the trees come together in a passionate embrace.

Those unfortunate enough to witness this sacred union are warned of dire consequences, facing the risk of blindness or even death.

The coco de mer’s journey to the Maldives, its initial presumed homeland, is shrouded in mystery.

The fruits were once considered the exclusive property of the Maldivian king, and any attempt to conceal a discovery could result in severe punishment, including the loss of hands.

Another legend links the coco de mer to the forbidden fruit of the Garden of Eden.

British Major-General Charles George Gordon, upon encountering the coco de mer’s distinctly erotic form during his visit to the Seychelles islands in 1881, proposed the intriguing notion that it was the very fruit Eve offered to Adam.

Malayan sailors, mesmerized by the sight of coco de mer fruits seemingly floating upwards from the ocean depths, firmly believed that these enigmatic fruits originated from underwater trees.

In their imaginations, these underwater groves were home to Garuda, a sacred bird of immense size and power.

The coco de mer holds a special place in the hearts of the Seychellois people, who revere its purported medicinal and aphrodisiac properties.

They firmly believe in the fruit’s ability to heal and enhance vitality, making it a highly prized possession.

Coco de mer health benefits:

Good for the liver:

The treasure trove of nutrients in coco de mer, including vitamin E and healthy fats, may play a crucial role in supporting the liver’s detoxifying functions, helping it effectively neutralize and eliminate harmful substances from the body.

Vitamin E, a potent antioxidant, acts as a shield against oxidative stress, protecting the liver cells from damage caused by free radicals.

Healthy fats, particularly monounsaturated and polyunsaturated fats, contribute to reducing inflammation and improving insulin sensitivity, both of which are essential for maintaining liver health.

Remember, a healthy liver is essential for overall well-being.

By embracing the power of nuts and seeds, you can empower your liver to perform its vital detoxification tasks, keeping you healthy and energized.

Heart health:

There is some evidence that the Coco de Mer nut may be beneficial for heart health.

One study found that people who consumed a diet rich in nuts, including the Coco de Mer nut, had a lower risk of developing heart disease.

Another study found that the Coco de Mer nut contains compounds that can help to lower blood pressure.

Digestive benefits:

Coco de Mer nuts are a rich source of dietary fiber, a crucial component of a healthy digestive system.

Consuming adequate fiber can aid in preventing constipation and maintaining overall digestive health.

Brain health:

The Coco de Mer nut is a rich source of essential fatty acids, including omega-3 and omega-6, which are crucial for maintaining optimal brain health.

These fatty acids play a vital role in the structure and function of brain cells, and studies have shown that they may contribute to improved cognitive function and mental well-being.

Consuming adequate amounts of omega-3 and omega-6 fatty acids has been associated with a reduced risk of neurodegenerative diseases, enhanced memory and learning abilities, and improved mood regulation.

Therefore, incorporating Coco de Mer nut into one’s diet may be a beneficial step towards promoting brain health and overall well-being.

Anti-inflammatory properties:

While the anti-inflammatory properties of bioactive compounds in certain nuts and seeds have been demonstrated, the Coco de Mer nut’s potential to reduce inflammation remains unexplored.

Although research on the anti-inflammatory effects of bioactive compounds in nuts and seeds is extensive, the potential of Coco de Mer nut in this regard remains unknown.

Though some nuts and seeds have shown anti-inflammatory properties, the Coco de Mer nut’s potential in this area requires further investigation.

Despite the evidence supporting the anti-inflammatory properties of certain nuts and seeds, the Coco de Mer nut’s potential in this domain needs further exploration.

Precautions before you consume coco de mer:

Coco de mer is very healthy but like any other type of food, it can cause some side effects including:

Digestive sensitivity

Coco de Mer nuts are high in fiber, which can cause digestive problems in some people.

If you have a sensitive stomach, it is best to avoid Coco de Mer nuts or to eat them in moderation.

Unfamiliar allergens

Even though there is not much known about Coco de Mer nut allergens, it is possible that some people could be allergic to certain compounds in the nut.

If you have allergies to other nuts or seeds, it is best to talk to your doctor before trying Coco de Mer nuts.

Contamination

Like any other food, Coco de Mer nuts could be contaminated with microbes or other harmful substances if they are not handled properly.

It is important to purchase Coco de Mer nuts from a reputable source and to store them properly to prevent contamination.

Unfamiliarity

Coco de Mer nuts are not a common food, so it is possible that eating a lot of them or eating them in a way that you are not used to could cause stomach upset.

If you are new to Coco de Mer nuts, it is best to start with a small amount and see how you tolerate them.

Allergies

There is not much known about Coco de Mer nut allergies, but people with nut allergies could be sensitive to the proteins in the nut.

If you are allergic to nuts, it is best to avoid Coco de Mer nuts altogether.

Using coco de mer:

One of the uses of the coco de mer is the production of nira, which can be processed into sugar, similar to the sap obtained from regular coconut palms.

Historically, the tal leaf portion of the tree was widely used as a writing surface before the invention of paper.

Coconut palm leaves can also be utilized in various ways, including making fans, roofing materials, mats, hats, bags, and baskets, especially in rural areas.

A Culinary Treat for the Taste Buds

The true essence of the Coco de mer lies within its edible endosperm, a succulent delight that tantalizes the taste buds.

Immature seeds offer a jelly-like substance that melts in the mouth, leaving behind a sweet and delectable flavor.

Locals savor this delicacy, considering it a culinary gem.

In southern Chinese cuisine, particularly around the Canton region, the Coco de Mer finds its place as a flavor enhancer, adding an extra layer of depth to soups and other dishes.

Medicinal Properties: A Legacy of Healing

Throughout history, the Coco de mer has been revered for its medicinal properties, believed to possess the power to ward off life-threatening ailments.

Ayurvedic medicine incorporates fruit into preparations like kashaya mridha sanjivini gulika, while Siddha medicine employs it to treat diabetes, vomiting, and libido issues.

Traditional Chinese medicine also recognizes the Coco de Mer’s value, utilizing its jelly-like flesh for its purported medicinal benefits.

A Treasure from Nature’s Pharmacy

The Coco de Mer stands as a testament to nature’s remarkable ability to provide both culinary and medicinal wonders.

Its restricted availability and the challenges of cultivation only add to its mystique and allure.

As we continue to explore the vast potential of natural remedies, the Coco de Mer remains a captivating symbol of hope and healing.

Buying coco de mer:

On the idyllic islands of Seychelles, a peculiar fruit reigns supreme – the Coco de Mer.

Renowned for its captivating shape and symbolic significance, this unique plant has captivated the world’s imagination for centuries.

The exclusivity of Coco de Mer is evident in its meticulously controlled collection.

Each fruit is carefully numbered, ensuring its traceability and protecting this precious resource.

Official records indicate an annual sale of approximately a thousand fruits, but the true number may be lower due to illegal harvesting.

To acquire an authentic Coco de Mer souvenir, prospective buyers can visit the renowned Valle-de-Mai Nature Reserve, where every coconut bears an official certificate of authenticity.

Alternatively, the bustling capital of Seychelles, Victoria, offers a selection of certified souvenirs.

When purchasing a Coco de Mer, it is crucial to verify the accompanying documentation to confirm its legitimacy and sustainable collection practices.

Prices for these remarkable fruits range from 200 to 600 dollars, reflecting their rarity and significance.

The Seychelles Ministry of Environment meticulously oversees the collection of Coco de Mer fruits.

Proceeds generated from souvenir sales are reinvested into the republic’s ecological initiatives, ensuring the preservation of this natural treasure for generations to come.

Coco de Mer stands as a testament to Seychelles’ extraordinary biodiversity and serves as a source of national pride.

If you are fortunate enough to embark on a Seychellois adventure, don’t miss the opportunity to witness this awe-inspiring plant firsthand.

The post Coco de Mer: The Secret to a Long and Healthy Life? appeared first on Foodieleaks.

Black sapote, also known as chocolate pudding fruit, black persimmon, or zapote, lives up to its nickname.

Imagine a fruit that tastes like chocolate pudding, with a rich, creamy texture and a slightly sweet flavor.

This unique and delicious fruit is native to Central and South America.

Black sapote itself is a round or oval fruit with smooth, dark skin and soft, orange flesh.

The flesh has a custard-like texture and a rich, chocolatey flavor.

Black sapote is a good source of vitamins and minerals, including potassium, vitamin C, and vitamin A.

It’s also a good source of fiber.

In this blog post, we’ll explore the many benefits of black sapote and how to incorporate it into your diet.

General facts about black sapote:

The sapote, a tropical fruit from the sapodilla tree, is cherished in Central America and other exotic locales.

This avocado- or persimmon-like fruit, 2 to 4 inch in diameter, has a sweet flesh that ranges in color from white to black.

Sapotes are typically eaten fresh, but can also be used to make smoothies, ice cream, and other desserts.

Sapotes have been cultivated in Mexico for centuries, and their sweet, creamy flesh has made them a popular food and ingredient in many Central American cultures.

Today, sapotes are grown in many other tropical and subtropical regions around the world, including Southeast Asia, South America, and the Caribbean.

When ripe, sapotes are soft to the touch and have a slightly sweet aroma.

The flesh is custard-like and can be eaten on its own or used to make a variety of dishes.

Sapotes are often used in desserts, such as ice cream, milkshakes, and cakes.

They can also be used to make savory dishes, such as salads and soups.

Different types of sapote:

Sapote is a delicious and diverse fruit, with different varieties that offer a range of colors, flavors, and textures.

Classic sapote:

also known as Pouteria sapota, is a member of the Sapotaceae family.

It has rough, brown skin and orange flesh.

The flesh is sweet and juicy, with a slightly musky flavor.

White sapote:

also known as the Mexican apple.

It is a member of the Rutaceae family, and its skin color changes from green to yellow when ripe.

The white pulp has a mild flavor, reminiscent of papaya.

It is important to note that consuming large quantities of white sapote can cause drowsiness.

Black sapote:

This type is a unique and exotic fruit that comes from a tropical tree in the ebenaceae family.

It is easily recognized by its black skin and flesh.

The flesh is sweet and creamy, with a chocolaty flavor that is similar to chocolate pudding.

Immature black sapote fruit has a smooth, green skin and is reminiscent of a young tomato.

Flavor of black sapote:

it is generally sweet and creamy, with a soft, smooth texture.

Some people describe it as tasting like ice cream, vanilla, or banana, while others find subtle notes of caramel or coconut.

Black sapote is milder and sweeter than mamey sapote, which can have a more complex flavor and hints of cinnamon.

Overall, sapote is an exotic fruit with a unique and pleasing taste that can be enjoyed in a variety of ways.

Black sapote nutritional values and health benefits:

Nutritional values:

100 grams of black sapote flesh contains approximately:

• Water: 80 g
• Protein: 0.6 g
• Carbohydrates: 13 g
• Fat: 0.01 g
• Iron: 0.36 mg
• Riboflavin: 0.03 mg
• Ascorbic acid: 191.7 mg
• Calcium: 22 mg
• Phosphorus: 23 mg
• Vitamin b3: 0.2 mg
• Carotene: 0.19 mg

Health benefits:

In addition to its delicious taste, the black sapote is also a nutritional powerhouse, packed with vitamins, minerals, and other beneficial compounds.

Excellent Source of Vitamin C:

The black sapote is an excellent source of vitamin C, with a 100-gram serving providing 25% of the recommended daily value (DV).

Vitamin C is essential for several bodily functions, including immune system support, collagen production, and wound healing.

Vitamin A Intake:

The black sapote is also a good source of vitamin A, providing 10% of the DV per 100-gram serving.

Vitamin A is important for vision, cell growth, and immune function.

Promotes weight loss:

Black sapote is a tropical fruit that is packed with nutrients, including carotenoids and catechins.

These nutrients help to release fat from fat cells and help the liver convert fat into energy.

Black sapote is also very low in fat and high in carbohydrates, making it a good choice for people on a weight-loss diet.

A 100-gram serving of black sapote contains only around 80 calories.

This makes it a much lower-calorie option than many other fruits, such as bananas and avocados.

Black sapote is also a good source of fiber, which helps to keep you feeling full and satisfied.

Prevents Anemia:

The black sapote’s vitamin C content can help to prevent anemia by improving the absorption of iron from plant foods.

Iron is essential for the production of hemoglobin, the protein in red blood cells that carries oxygen throughout the body.

Hypertension:

A black sapote leaf infusion is used in Central America to normalize blood pressure levels.

The fruit’s leaves contain compounds that have been shown to relax blood vessels and lower blood pressure.

Insomnia and anxiety:

Black sapote bark and fruit skin are boiled together to create a calming tea that can help relieve insomnia and anxiety.

The tea contains compounds that have sedative and anxiolytic effects.

Pain relief:

An infusion made from black sapote bark, leaves, and no more than 5 seeds can be used to relieve pain from headaches, toothaches, colic, and even scorpion stings.

The seeds contain compounds that have anti-inflammatory and analgesic effects.

Insomnia and anxiety:

In Michoacán, Mexico, black sapote is used to calm nerves and anxiety by drinking a tea made with the bark and sapote blanche at night.

Colon cancer prevention:

Recent studies have linked black sapote consumption to the prevention of colon cancer.

Skin and hair health:

In Central America, black sapote seed oil is used as a skin tonic and to promote hair growth.

Precautions before you consume back sapote:

Black sapote, like any other fruit, has side effects, so it’s important to be aware of them before consuming it.

Some people may be allergic to black sapote, which can cause reactions such as rashes, itching, or even nausea.

If you experience any of these symptoms after eating black sapote, stop eating it immediately.

Black sapote can also interfere with certain medications, so people who are taking medication should avoid eating it.

This is because black sapote can reduce the effectiveness of some medications.

Finally, black sapote is a complex carbohydrate, so it can raise blood sugar levels.

This means that people with diabetes should avoid eating black sapote.

Using black sapote:

Black sapote is a sweet and versatile fruit from Latin America that can be enjoyed in many ways.

Raw, with a spoon or spread on bread, a few drops of lemon enhance its flavor.

Blend it into milkshakes, fruit juices, and cocktails, or add it to desserts such as cakes, compotes, entremets, mousses, and ice creams.

Black sapote is particularly appreciated for its chocolaty taste, and can easily replace chocolate in desserts to lighten recipes.

You can also grate the stone of the fruit to enhance the taste of desserts or to make crème de sapote liqueur.

To eat sapote raw, simply cut the fruit in half, remove the stone, and scoop out the pulp with a spoon.

You can eat sapote on its own, or with fresh fruit, yogurt, or whipped cream.

Sapote pulp can also be used in cooking to add flavor and texture to a variety of dishes.

Try adding sapote to pies, cakes, creams, sauces, dressings, or marinades. Sapote can also be used to make smoothies or juices.

For a refreshing treat, blend sapote pulp with milk, coconut milk, or cream to make ice cream or sorbet.

Black Sapote Ice Cream (Vegetarian Version):

Preparations:

• 1/4 liter of black sapote pulp
• 1 dash salt
• 2 tablespoons cold water
• 600 ml whipping cream
• 190 ml sugar
• 1 teaspoon agar (gelatin substitute)
• 3 tablespoons boiling water

Preparations:

• Soak the agar in cold water for at least 10 minutes.
• Mash the black sapote pulp until smooth.
• Add the sugar to the black sapote pulp and mix well.
• Heat the boiling water in a small saucepan and add the agar. Stir until the agar is completely dissolved.
• Add the agar solution to the black sapote pulp and mix well.
• Chill the black sapote mixture in the refrigerator until it thickens.
• Beat the whipping cream until stiff peaks form.
• Gently fold the whipped cream into the black sapote mixture.
• Pour the ice cream mixture into a freezer-safe container and freeze for at least 4 hours, or overnight.

Black Sapote Muffins:

Ingredients:

• 2 tablespoons softened butter
• 3/4 cup sugar
• 1 egg
• 1 cup black sapote pulp
• 1/3 cup orange juice (optional)
• 2 cups self-rising flour
• 1 teaspoon vanilla extract

Preparations:

• Preheat oven to 220°C (425°F). Grease and flour a muffin tin.
• In a large bowl, combine the butter, sugar, egg, black sapote pulp, orange juice (if using), and vanilla extract. Beat until smooth.
• Add the flour and gently fold until just combined.
• Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
• Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the pan for a few minutes before removing them to a wire rack to cool completely.

Storing black sapote:

Black sapote fruit is a delicious and nutritious tropical fruit, but it can be tricky to store.

To ensure that your black sapotes are ripe and flavorful, store them at room temperature until they are soft to the touch and have dark olive-green skin.

Refrigeration can slow down the ripening process and affect the flavor of the fruit, so it is best to avoid putting black sapotes in the fridge until they are fully ripe.

Once your black sapotes are ripe, you can enjoy them fresh or use them in a variety of recipes.

Buying black sapote:

Many of those who have tried it recommend that future consumers of black sapote pay close attention to its degree of ripeness.

If sapote is eaten too early, its flesh will be acidic and inedible.

To make sure you don’t make a mistake, you can tell whether it’s safe to eat by the color of its skin.

Bright green, a sign that the fruit is not yet ripe, the skin becomes paler and paler, until it turns yellow or brown.

The soft texture is another sign of ripeness: you can taste it.

Once you’ve opened the fruit, if it’s ripe enough, you’ll see intense, shiny black flesh, as if it were pitch.

It will probably seem rotten, but don’t be fooled by appearances: this is the degree of perfect ripeness at which the fruit unleashes its full gustatory potential.

Conclusion:

Black sapote is a delicious and nutritious tropical fruit that offers a variety of health benefits.

It is rich in nutrients, fiber, and antioxidants, which can help maintain good digestive, immune, skin, and heart health.

Sapote can be eaten in a variety of ways, including raw, cooked, in smoothies, and as a dessert.

If you are looking for a nutritious and flavorful fruit to add to your diet, sapote is an excellent choice.

The post Black Sapote: The Mysterious Fruit with Custardy Delights appeared first on Foodieleaks.

Langsat is a tropical fruit native to Southeast Asia.

It is a member of the soapberry family and is closely related to durian, rambutan, and longan.

Langsat is known for its sweet and tangy flavor, and it is a popular fruit in many Asian countries.

In addition to its delicious taste, langsat also has many health benefits.

It is a good source of vitamins A, C, and B6, as well as potassium, magnesium, and phosphorus.

Langsat also contains antioxidants, which can help protect the body against damage from free radicals.

If you are looking for a delicious and healthy fruit to add to your diet, this post will provide all the information you need!

General facts about langsat:

Overview:

Langsat fruits are small to medium-sized, with an average diameter of 2 to 7 centimeters.

They are elliptical or spherical and closely resemble small potatoes.

Langsat fruits are grouped in grape-like clusters.

When ripe, the langsat fruit is yellow, golden yellow, or pale orange-yellow.

Its thick skin is hard, rough, and tan to pale yellow, with brown spots and a blotchy appearance.

Beneath the surface of the skin is a soft, white layer that is easy to separate and peel.

The flesh is thick, translucent white, and generally divided into 1 to 5 segments.

The langsat fruit has a juicy, tender, sweet taste with a texture similar to that of grapes.

The flesh may be seedless or contain a few seeds that taste bitter if bitten.

Langsat fruit is very acidic when immature.

When ripe, it has a sour taste with a predominantly sweet taste.

Langsat fruit can be eaten fresh when ripe, or it can also be made into sweets, preserved in syrup, or made into wine.

Types of langsat:

Langsat fruit comes in two varieties:

• The wild langsat (L. domesticum var. pubescens) has a slender, open tree and hairy, almost round branches. Its fruits have a thick skin and a lot of milky sap.
• The stronger tree (var. domesticum) has a broad, densely leafy top and visibly veined leaflets.
  Its fruits are oval or ellipsoid, with a thin brownish skin, little or no milky sap, and a slightly aromatic smell.

Langsat nutritional values and health benefits :

Nutritional values:

Langsat is a nutrient-rich fruit that offers a variety of health benefits.

A 100-gram serving of langsat contains the following nutrients:

• Water: 80%
• Energy: 63 calories
• Protein: 1 gram
• Fat: 0.2 grams
• Carbohydrates: 16.1 grams
• Fiber: 4.3 grams
• Calcium: 18 milligrams
• Phosphorus: 9 milligrams
• Iron: 0.9 milligrams
• Sodium: 2 milligrams
• Potassium: 149 milligrams
• Copper: 0.09 milligrams
• Zinc: 0.2 milligrams
• Thiamine: 0.05 milligrams
• Riboflavin: 0.15 milligrams
• Niacin: 1.5 milligrams
• Vitamin C: 9 milligrams

Health benefits:

Full of antioxidants:

Langsat fruit leaves are a good source of antioxidants.

Antioxidants are substances that protect the body from damage caused by free radicals.

Free radicals are unstable molecules that can damage cells and tissues.

Langsat fruit leaves can help to neutralize free radicals and prevent them from causing damage.

Useful against UTIs:

UTIs are caused by bacteria that enter the urinary tract and multiply.

Langsat fruit contains lansionic acid, which has antifungal properties.

This means that it can help to prevent the growth of fungi, such as Candida albicans, which is a common cause of UTIs.

The lansionic acid in langsat fruit is produced by the dried skin and seeds of the fruit.

You can eat the fruit fresh, or you can make a tea from the dried skin and seeds.

If you are prone to UTIs, you may want to consider adding langsat fruit to your diet.

It is a delicious and nutritious fruit that can help to keep your urinary tract healthy.

Have anti-cancerous properties:

Langsat fruit leaves have been shown to have anti-mutagenic properties, which means they can help prevent cancer cells from forming.

This is based on research conducted by pharmacists at Kyoto Pharmaceutical University in Japan.

The researchers found that langsat fruit leaves were able to inhibit the growth of cancer cells in vitro, and they also prevented the formation of tumors in mice.

The anti-mutagenic properties of langsat fruit leaves are thought to be due to the presence of certain compounds, such as limonoids and proanthocyanidins.

These compounds are known to have antioxidant and anti-inflammatory properties, which can protect cells from damage and prevent cancer from developing.

While more research is needed to confirm the cancer-preventive effects of langsat fruit leaves, the available evidence suggests that they may be a promising natural remedy for cancer prevention.

Offers anti-bacterial properties:

Langsat fruit is a tropical fruit native to Southeast Asia.

It has sweet and juicy flesh and is also a good source of vitamins C and A, potassium, and dietary fiber.

In addition to its nutritional benefits, langsat fruit has also been shown to have antibacterial properties.

The methanol, hexane, and leaf extracts of langsat fruit can inhibit the growth of various bacteria, including Staphylococcus aureus, Escherichia coli, and Salmonella typhi.

The antibacterial properties of langsat fruit are thought to be due to the presence of compounds such as flavonoids, terpenoids, and phenolic acids.

These compounds have been shown to have a variety of biological activities, including antioxidant, anti-inflammatory, and antimicrobial effects.

Relieves constipation:

Langsat fruit is a good source of fiber, which can help to prevent constipation.

In fact, 100 grams of langsat fruit contains 4.3 grams of fiber.

Fiber helps to keep the digestive system healthy by adding bulk to stool and making it easier to pass.

Langsat fruit is also a good source of potassium, which can help to regulate fluid balance in the body and prevent constipation.

Constipation is a common digestive problem that can cause several unpleasant symptoms, including hard stools, infrequent bowel movements, and bloating.

It can be caused by a variety of factors, including low fiber intake, dehydration, and certain medications.

Boosts the immunity:

It is a good source of vitamins B and C, as well as dietary fiber. Vitamin C is an antioxidant that can boost the immune system and help protect the body from damage.

Dietary fiber can help you feel fuller for longer, which can be helpful if you are trying to lose weight.

In addition to its vitamin content, langsat fruit also contains other nutrients that are beneficial for health.

For example, it is a good source of potassium, which is important for heart health.

Langsat fruit also contains calcium, which is important for bone health.

Good for the skin:

Langsat fruit is not only delicious and nutritious, but it can also be used to care for your skin.

The fruit contains vitamins A and C, which are essential for maintaining healthy skin.

Vitamin A helps to keep the skin hydrated and prevent dryness, while vitamin C helps to brighten the skin and reduce the appearance of dark spots.

In addition to its vitamin content, langsat fruit also contains antioxidants that can help protect the skin from damage caused by free radicals.

Free radicals are unstable molecules that can damage cells and contribute to the development of wrinkles, age spots, and other signs of aging.

Offers anti-malaria properties:

The langsat fruit is a tropical delight with sweet flesh and a creamy custard-like texture.

Its seeds are also beneficial to health, with anti-malarial properties.

Researchers from Thailand and England found that langsat fruit seed extract was effective in killing the malaria parasite in vitro.

The extract was also able to protect mice from malaria infection.

These findings are promising, and langsat fruit seeds could potentially be developed into a natural treatment for malaria.

However, more research is needed to confirm the efficacy of langsat fruit seeds in treating malaria in humans.

It is important to note that langsat fruit seeds are not a substitute for conventional malaria treatment. Always consult a doctor for the best course of treatment.

Protects the nervous system:

Langsat fruit is a good source of B vitamins, which are essential for converting carbohydrates into energy and maintaining the nervous system.

The B vitamins in langsat fruit include thiamine, riboflavin, and niacin.

• Thiamine is essential for the metabolism of carbohydrates, which provides the body with energy.
  It also plays a role in the function of the nervous system and the heart.
• Riboflavin is also involved in the metabolism of carbohydrates, and it is also important for the production of red blood cells.
• Niacin is involved in the release of energy from food, and it also helps to maintain the health of the skin and digestive system.

Buying langsat:

Being an exotic fruit, it may be hard to choose the best quality in the market.

However, here are a few easy tips to help you buy good quality langsat:

• Avoid green durian, as it is immature and sour.
  Ripe durian will be yellow with a few black spots.
• Choose a durian that is not too small, as small durians tend to be sour.
• Don’t be afraid to buy durian that is slightly blackened.
  Blackened durian is actually softer and sweeter because the sap has started to diminish.
• Do not wash durian after buying it.
  Durian that has been picked from the tree is not durable when exposed to water and will rot faster.
• Choose dry durian. If you see a wet durian, separate it from the others so that it does not cause the others to rot.

Storing langsat:

Don’t store in the fridge:

So far, there are indeed many fruits that are durable when stored in the refrigerator.

Even when there are fruits, we should immediately store them in the refrigerator.

Although not all fruit can be stored in the fridge.

Langsat should not be kept in the fridge as it will quickly blacken and rot.

Store at room temperature:

Langsat should be stored in an open place or at room temperature.

Langsat can be placed in advance on a plate or in a fruit basket.

This way of storing langsat will make this round-shaped fruit last up to two days after purchase.

But what happens if stored in a closed container?

If stored in a closed container, this fruit will quickly turn black.

Of course, this will shorten the shelf life of the langsat.

If 1 fruit rots, the other langsat also rots quickly.

This condition will certainly cost you.

Therefore, it’s best to keep the langsat in the open air.

In this way, you can save the langsat from turning black easily.

The post Langsat Fruit: A Superfood for Your Health appeared first on Foodieleaks.

Calamondin, also known as calamondin, is a small, sour citrus fruit that is native to Southeast Asia.

It is known for its tart flavor and refreshing aroma.

Calamondins are a good source of vitamin C, potassium, and antioxidants, and have been shown to have several health benefits.

In this blog post, we will discuss some of the key health benefits of calamondin.

We will also explore how to incorporate calamondins into your diet and lifestyle.

General facts  about calamondin:

Calamondin overview:

Calamondin juice is a sour citrus juice made from the caramansi fruit.

Also known as golden lime, caramentine, or Philippine lime, the caramansi fruit is a hybrid of orange and yellow kumquats that is widely cultivated in Southeast Asia, particularly the Philippines.

Calamondin juice is rich in vitamin C, antioxidants, potassium, vitamin A, and calcium.

It is thought to have multiple health benefits, including boosting the immune system, fighting inflammation, and aiding in weight loss.

Despite its sour taste, many people consume calamondin juice regularly for its health benefits.

It can be enjoyed on its own or added to food and drinks.

Calamondin for decoration:

The calamondin tree is a popular ornamental plant in Europe, even though its fruits are edible and used in Asian cuisine.

It has a fragrant, remontant bloom and small, round, colorful fruits that remain on the tree for a long time.

The tree flowers and fruits all year round, make it a beautiful addition to any home.

The calamondin tree has dark green, glossy leaves that contrast nicely with its orange-yellow fruits.

It is well-suited to pot cultivation, as it can tolerate the hot, dry atmosphere of winter apartments.

However, it is not always possible to grow it outdoors, as it is sensitive to frost.

Calamondin nutritional values and health benefits:

Nutritional values:

A medium-sized calamondin is a nutritional powerhouse, packed with vitamin C, potassium, calcium, and fiber.

It also has a low-calorie count and is a good source of vitamin A.

Calamondins are a citrus fruit that is known for their high vitamin C content.

They also contain other important nutrients, such as potassium, calcium, and fiber.

A medium-sized calamondin has only 12 calories, making it a healthy snack option.

Here is a breakdown of the nutrients in a medium-sized calamondin:

• Water: 15.5 g
• Calories: 12
• Vitamin A: 57.4 IU
• Vitamin C: 7.3 mg
• Potassium: 37 mg
• Calcium: 8.4 mg
• Fiber: 1.2 g

As you can see, calamondins are a nutrient-rich fruit that can be enjoyed as part of a healthy diet.

Health benefits:

Promotes collagen production:

Calamondin are a good source of vitamin C, which is essential for collagen production.

Collagen is a protein that gives skin strength and elasticity.

As we age, collagen production decreases, which can lead to wrinkles and other signs of aging.

Calamondin can help to slow down this process by providing the body with the vitamin C it needs to produce collagen.

Helps lose weight:

To maintain normal blood pressure levels, it is important to avoid frequent consumption of sodium and increase your intake of potassium.

Sodium can cause blood vessels to constrict, while potassium relaxes them.

Calamondin are a good source of potassium, which has the important vasodilating benefit of loosening blood vessels, resulting in lower blood pressure.

In fact, according to a study, a high intake of potassium increases your protection against high blood pressure by 20%.

Help prevent kidney stones:

Calamondins contain citric acid, which helps dissolve kidney stones.

Citric acid also helps prevent the formation of kidney stones by making the urine more acidic.

This makes it harder for calcium to crystallize and form stones.

Drinking plenty of Calamondin water can help eliminate kidney stones and other waste products from the body.

Strengthens teeth:

Lemon juice is a good source of calcium and phosphorus, which are essential minerals for strong teeth and gums.

It can also help remove plaque and stains from teeth, which can cause bad breath and cavities.

To use lemon juice as a mouthwash or toothpaste, simply mix it with water and gargle or brush your teeth with it twice a day.

Detoxifies the body:

Calamondin have diuretic properties, which means they help the body eliminate toxins, excess water, and salt.

Drinking calamondin juice with water or green tea can help cleanse the kidneys, liver, and colon, and boost metabolism.

Lowers blood pressure:

Calamondin juice is a good source of potassium, which is a mineral that helps regulate blood pressure and heart rate.

Potassium also helps prevent water retention and bloating.

Drinking calamondin juice can help relax blood vessels and reduce stress, both of which can contribute to high blood pressure.

Improves hair health:

Calamondin juice can help improve hair health in a few ways.

It can remove excess oil and dandruff, which can make hair look and feel dull and unhealthy.

It can also provide natural highlights to hair by bleaching some strands.

To use calamondin juice for hair, simply rinse your hair with lemon water or spray it with lemon juice before exposing it to the sun.

Triggers natural hair color:

Calamondin juice has a whitening effect that can help remove dirt and chemicals that cause dull, dry hair.

It can also be used to create natural highlights in hair.

To use calamondin juice to trigger natural hair color, simply apply it to your hair and leave it to dry under the sun.

Detoxify the body:

Calamondin juice has a diuretic effect, which means it helps to increase urine output.

This helps to flush out toxins and excess fluids from the body.

Calamondin juice also contains glutathione, an antioxidant that helps to neutralize free radicals and protect liver cells.

This can help to improve liver function and promote detoxification.

Regulate blood sugar levels:

Calamondin have a low glycemic index, which means they don’t cause a rapid rise or fall in blood sugar levels.

This can be beneficial for people with diabetes or those who are trying to control their blood sugar levels.

Calamondin can also help to improve insulin sensitivity, the body’s ability to use glucose for energy.

This can help to prevent spikes and crashes in blood sugar levels.

Cleanse the eyes:

Calamondin have anti-inflammatory properties that can help to reduce eye inflammation and redness.

This can be helpful for people who suffer from allergies, dry eyes, or other eye conditions.

You can use calamondin juice as an eye drop or eye wash twice a day to see the benefits.

Precautions before you consume calamondin:

Calamondin juice is a popular drink in many parts of the world, known for its refreshing taste and its many health benefits.

However, it is important to be aware of the potential risks of drinking too much calamondin juice, especially if you have certain health conditions.

Stomach problems:

Calamondin juice is astringent, which means it can dry out the tissues in your body.

This can cause stomach problems in people with sensitive stomachs, such as acid reflux, diarrhea, and stomach cramps.

If you have a sensitive stomach, it is best to drink calamondin juice in moderation.

Kidney problems:

Calamondin juice is a diuretic, which means it makes you pee more.

This can be a good thing if you are trying to detoxify your body, but it can also be a problem for people with kidney problems.

Too much calamondin juice can put a strain on your kidneys and even worsen your condition.

If you have kidney problems, it is best to avoid calamondin juice altogether.

Using calamondin:

Calamondin jus

Ingredients:

• 70 pieces of caramansi (calamondin)
• Raw honey, to taste
• Benzoic acid, 1/4 teaspoon per 4 1/2 cups of caramansi juice

Preparation:

• Rinse the calamondin fruit and cut it in half crosswise.
  Squeeze the juice from the fruit into a bowl.
• Strain the juice to remove the seeds.
  Add raw honey to taste.
• For every 4 1/2 cups of calamondin juice, add 1/4 teaspoon of benzoic acid.
  Stir well.
• Heat the juice over medium heat until it comes to a boil.
  Stir continuously for 5 minutes.
• Remove the juice from the heat and pour it into a clean, sterilized bottle.
• Cap the bottle tightly.
  Place the bottle in a large pot of water and bring the water to a boil.
• Boil the bottle for 20 minutes.
• Remove the bottle from the pot of water and let it cool completely.
  Once the bottle is cool, store it in a cool, dark place.

Thai Mojito:

This refreshing and exotic cocktail is a twist on the classic mojito.

It’s made with rum, lime, mint, calamondins, orange juice, and brown sugar.

The result is a delicious and flavorful drink that is perfect for a hot day.

Ingredients:

• 50ml rum
• 4 lime wedges
• 15 mint leaves
• 3 calamondins
• 50ml orange juice
• 2 teaspoons brown sugar

Preparation:

• Muddle the lime wedges, mint leaves, and brown sugar in a cocktail shaker.
• Add the rum, calamondins, and orange juice.
• Fill the shaker with ice and shake until well combined.
• Strain the mixture into a tall glass filled with crushed ice.
• Garnish with a lime wedge and a mint sprig.

Storing calamondin:

But yes, calamondin fruit can freeze if we have an unusually cold outbreak in early December.

And even though calamondin is considerably more resistant to the cold than an orange or grapefruit, calamondin fruits are relatively small, so they will freeze more quickly than the larger fruits of oranges and grapefruits.

Avoid storing juice in glass bottles, as light will break it down more quickly.

Instead, store it in a plastic or non-transparent glass container.

It will last about 2-3 days in the refrigerator.

Buying calamondin:

Size and shape: Calamondin fruits should be small and round, with smooth skin.

Avoid fruits that are bruised, misshapen, or have soft spots.

• Color: The skin of a ripe calamondin fruit should be bright yellow.
  If the fruit is green, it is not yet ripe.
• Scent: Calamondin fruits should have a strong, citrusy scent.
  If the fruit does not have a strong scent, it may not be fresh.
• Firmness: Calamondin fruits should be firm to the touch.
  If the fruit is soft, it is overripe.
• Price: Calamondin fruits are typically inexpensive.
  If you find a fruit that is significantly cheaper than the others, it may not be fresh.

The post Calamondin: The Citrus Fruit That’s Taking the World by Storm appeared first on Foodieleaks.

Spanish lime is a type of whitewash made from slaked limestone.

It has been used for centuries to whitewash buildings in Spain, and it is now becoming increasingly popular in other parts of the world.

Spanish lime whitewash is known for its durability, its ability to reflect sunlight, and its ability to protect walls from moisture.

It is also a sustainable choice, as it is made from natural materials.

If you are looking for a durable, weather-resistant whitewash for your home or business, Spanish lime is a great option.

In this blog post, we will explore the history of Spanish lime, its unique properties, and its many benefits.

Spanish lime overview:

Spanish lime (also known as mamoncillo, Spanish lime, chupalote, limoncillo, and maco) is a fruit native to the intertropical zone of America.

The meaning of its name is uncertain, but it may come from the Nahuatl word hueyona, meaning “big pulp,” or the Maya word Wayuum.

The tree on which this fruit grows is a Melicoccus bijugatus.

It is a slow-growing tree that can reach up to 25 meters tall.

Spanish lime is a popular fruit in many parts of the Americas.

It is eaten fresh, canned, or used in making juice, ice cream, and other desserts.

The seeds of this fruit can also be roasted and eaten.

The Spanish lime is a small, round, or oval fruit that grows on a tree.

It is about the size of a grape and has a hard green shell.

When the shell is opened, the skin is separated from the pulp, which has a mild, sweet, and gelatinous orange peach flavor.

The pulp is eaten until the seed is left.

To eat a Spanish lime, you can either open the shell with your teeth and throw away the top half, or you can press your fingers to the bottom of the shell so that the contents slip into your mouth.

Once the pulp is in your mouth, you can eat it until you get to the seed.

Spanish limes are consumed in large quantities, and they are also used to make drinks and jams.

In addition, it is a healthy fruit that is high in vitamins and minerals.

It is also a good source of fiber.

Spanish lime nutritional values and health benefits:

Nutritional values:

This fruit is particularly rich in vitamins, highlighting above all its high vitamin A content (a fundamental nutrient for the care and development of eyesight).

It also has a high mineral content, including calcium, phosphorus, and iron.

It generally provides a few calories, so that one Spanish lime provides just 48 calories.

Among its nutritional contents, we find:

• Calories: 48 kilocalories.
• Carbohydrates: 1 gr.
• Protein: 0.5 gr.
• Fiber: 12.5 gr.
• Vitamins: vitamin A (1,200 I.U.).
• Minerals: calcium, phosphorus, and iron.

Health benefits:

Great anti-diabetic properties:

People with diabetes have a limited choice of fruits, as most fruits contain natural sugars that can raise blood sugar levels.

However, Spanish limes are a good option for diabetics because they contain fructose, a type of sugar that is not as harmful to blood sugar levels.

In addition, the protein substances in Spanish limes can help to lower blood sugar and prevent sugar from being absorbed into the bloodstream.

While Spanish limes are a healthy choice for diabetics, it is still important to consult with your doctor before adding them to your diet.

Your doctor can help you determine the best amount of Spanish limes to eat and how they will fit into your overall treatment plan.

Could help with cancer:

The Spanish lime fruit is often called the “anti-cancer fruit” because of its ability to prevent cancer.

Nonetheless, it is important to note that Spanish lime cannot cure cancer.

However, it does have several properties that can help prevent cancer, including:

• Improvement of epithelial tissue in smokers:
  it can help to repair the damage to epithelial tissue caused by smoking.
  Epithelial tissue is the lining of the lungs, and it is damaged by the chemicals in tobacco smoke.
  This damage can lead to chronic bronchitis and lung cancer.
• Protection from other negative effects of tobacco:
  it can also help to protect against other negative effects of tobacco, such as heart disease and stroke.
• Acting as a shield against cancer cells:
  it is a rich source of antioxidants, which can help to protect cells from damage.
  Antioxidants can also help to prevent cancer cells from growing and spreading.
• It is important to note that this fruit is not a cure for cancer, but it can be a helpful addition to a cancer treatment plan.
  If you are considering using Spanish lime to prevent or treat cancer, it is important to talk to your doctor first.

Depurative action

The claim that Spanish lime has a detoxifying effect on the body is based on the fact that it contains fiber.

Fiber helps to move food through the digestive system and can help to remove toxins from the body.

However, there is no scientific evidence to show that Spanish lime is any more effective at detoxifying the body than other fruits or vegetables that are high in fiber.

In fact, the kidneys are the main organs responsible for detoxifying the body.

They filter out waste products from the blood and excrete them in the urine.

There is no reason to believe that eating a certain food can improve the body’s natural detoxification process.

Boosts the immune system

Spanish lime is a good source of vitamin C, which is an essential nutrient for the immune system.

Vitamin C helps the body produce white blood cells, which fight off infection.

It also helps to protect cells from damage from free radicals.

A study published in the journal Nutrients found that people who ate more vitamin C had a lower risk of getting sick.

The study also found that vitamin C can help to shorten the duration of illness if you do get sick.

Source of vitamin B

Spanish lime is a good source of B vitamins, which are essential for energy metabolism.

B vitamins help the body convert food into energy, which is needed for daily activities.

A deficiency in B vitamins can lead to fatigue and other health problems.

A study published in the journal Advances in Nutrition found that people who ate more B vitamins had a lower risk of developing chronic diseases such as heart disease, stroke, and type 2 diabetes.

The study also found that B vitamins can help to improve cognitive function and mood.

Antioxidant power

Spanish lime contains antioxidants, which can help protect the body against damage from free radicals.

Free radicals are unstable molecules that can damage cells and contribute to the development of chronic diseases.

The antioxidants in Spanish lime can help neutralize free radicals and reduce their harmful effects.

A study published in the journal Food and Function found that Spanish lime extract had strong antioxidant activity.

The study also found that this extract could help to protect cells from damage from UV radiation.

In conclusion, it is a fruit that has several potential health benefits.

It is a good source of vitamin C, B vitamins, and antioxidants.

These nutrients can help to boost the immune system, improve energy metabolism, and protect the body against damage from free radicals.

However, it is important to note that more research is needed to fully understand the health benefits of Spanish lime.

If you are considering adding it to your diet, it is a good idea to talk to your doctor first.

Great for the kidneys:

Traditionally, Spanish lime has been used in the region to cleanse the kidneys.

This is because it has detoxifying properties that act directly on the kidneys.

The kidneys are responsible for cleansing the body of toxins, and Spanish lime can help to strengthen the kidneys by cleansing them.

This allows the kidneys to function more effectively, which can help to improve overall health.

Other health benefits:

• It helps prevent and combat various infections, such as kidney and lung infections.
• Thanks to its vitamin C content, Spanish lime is a powerful ally in preventing viruses and bacteria from proliferating in the body.
• In pregnant women, Spanish lime consumption will enhance protein creation, helping to keep defense systems in top condition.
• Can fight colds.
• Helps control fever.

Precautions before you consume Spanish lime:

The biggest danger of eating Spanish lime is not the poisoning, but the falling trees.

As for the trees can grow over 30 meters tall, and only experienced climbers should attempt to harvest the fruit.

Many people have been injured or killed when they have tried to climb Spanish lime trees without the proper training.

Another danger of Spanish lime is the risk of suffocation.

The seeds of this fruit are slippery and can easily become lodged in the throat, causing choking.

This is a particular danger for children, who may not be able to dislodge the seed on their own.

Here are some tips for safely eating Spanish lime:

• Only harvest the fruit from trees that are at least 30 meters tall.
• Never climb a Spanish lime tree without the proper training.
• Do not give this fruit to children under the age of 5.
• If you are concerned about the risk of suffocation, you can remove the seeds before eating them.

Using Spanish lime:

This is a fruit that is native to Mexico and Central America.

It is known for its medicinal properties, vitamins, and minerals.

Also, it can also be used to make delicious dishes and drinks.

• Fresh fruit:
  It can be eaten fresh, either by itself or in a salad. It can also be used to make juice or smoothies.
• Preserved fruit:
  It can be preserved in a variety of ways, including canning, drying, or freezing.
  This makes it possible to enjoy Spanish lime even when it is not in season.
• Dishes and drinks:
  They can be used to make a variety of dishes and drinks.
  For example, it can be used to make a refreshing drink, a natural dye, or an alcoholic beverage.
• Other uses:
  The seeds of the Spanish lime fruit can also be eaten, either roasted or cooked.
  They can be used as a substitute for cassava.
  In some places, the whole fruit is ground with seeds included, to make a kind of horchata that is used to deworm children.

With this fruit, you can also make:

• Refreshments: smoothies, fruit salads, iced tea, lemonade
• Culinary dishes: sauces, chutneys, compotes, grilled fruit, roasted fruit
• Desserts: pies, tarts, cobblers, crumbles, ice cream, jams, jellies, preserves, honey

The post Spanish Limes: The New Superfruit? appeared first on Foodieleaks.

Are you searching for a unique and flavorful fruit to add to your diet?

Look no further than cassis fruit!

This amazing fruit has been delighting people for thousands of years with its sweet, tangy taste and numerous health benefits.

From its origins in the Mediterranean to its current global popularity, cassis fruit is the perfect addition to any fruit bowl.

Keep reading to learn more about the amazing cassis and why you should add it to your diet today!

Cassis fruit: overview

These fruits are native to ancient Greece and the northern regions of Europe and Siberia.

It is assumed that the Russian name comes from the word “gooseberry”, because it smells strong.

In the 15th century, the berry was already known in the southern countries.

Cassis were grown in monastery gardens in Russia and larger varieties were selected worldwide in the 20th century.

However in the United States, the ban on growing currants was lifted in the 1970s, although it still persists in some states.

As a result, these fruits are rarely grown or eaten in the United States, as they have not really integrated into the culture.

Cassis fruit varieties:

There are really many varieties of cassis fruit because of the popularity of these fruits. Here are some of the best known:

• ‘Andega’ – self-pollinating, gives lots of fruit, resistant to powdery mildew, medium fruit, acidic and aromatic.
• ‘Black down’ – self-pollinating variety, gives lots of medium-sized, sweet and juicy fruits. A good variety for canning.
• ‘Cadou’ – another self-pollinating variety of currant, large sweet fruit. Tastes best fresh.
• White cassis – also self-pollinated, fertile, medium and white, not very aromatic.
• ‘Delbard Robusta’ – Pollinated variety, large and acidic, aromatic.
• ‘Ores’ – Late season variety, ripens in late July. Frost resistant, resistant to powdery mildew and currant rust and moderately susceptible to leaf drop. It produces abundantly.

Cassis fruit nutritional values and health benefits:

Nutritional values:

These fruits are rich in vitamins and nutrients and they contain:

• Vitamins C and PP.
• Amino acids like arginine, aspartic acid and glutamic acid.
• Polyphenols.
• Anthocyanins.
• Gamma-linolenic acid.

In addition, blackcurrant oil can be extracted from the seeds, although this practice is rare in our country.

The fresh and dried leaves can be used to prepare infusions and teas with health benefits.

As for the currants, they contain pectins and little sugar.

These fruits are appreciated in the form of juices, jams and preserves, because their acidic taste does not make them very appetizing in raw form.

This data counts for a serving of 1 cup of cassis fruits (Blackcurrants) (112g):

• Calorie: 71
• Protein: 1.6 g
• Carbs: 15g
• Fat: 2g
• Fiber: 8 g
• Sugars: 8.3 g
• A Vitamin: 1%
• C Vitamin: 225%
• B2 Vitamin: 4%
• B3 Vitamin: 2%
• B5 Vitamin: 9%
• Calcium: 5%
• Copper: 11%
• Iron: 10%
• Magnesium: 6%
• Phosphorus: 5%
• Potassium: 8%

Health benefits:

Good for the eyes:

Dry eye syndrome is a common eye condition that can affect people who work at computers, in air-conditioned rooms or in other adverse environments.

Cassis fruit can help relieve these symptoms and support treatment.

They circulate blood in the eyeball, allowing the eyes to adapt more easily to darkness and delaying the deterioration of vision in people with glaucoma.

In addition, gooseberries help improve vision and protect the eyes from sun damage.

Helps with coughing:

Gooseberry has antibacterial, antiviral and anti-inflammatory properties that can help relieve various symptoms of infection, including those associated with colds and infections.

It can also be beneficial for throat infections and coughs.

You can make an infusion of its leaves to get the most out of it.

Use the fruit from your garden to create juices or compotes in the winter, which will be perfect for flu season!

Improves immunity:

You can improve your immunity by eating black currant fruit.

These fruits contain antioxidants and anthocyanins that help boost the immune system and relieve symptoms of a sore throat or flu.

In addition, cassis leaves have antibacterial, anti-inflammatory and antiviral properties, and may help prevent infections and cancer.

Clinical studies have shown that cassis fruit extract can improve stamina in athletes and the elderly.

Cassis seed oil (Blackcurrant oil) is also beneficial and helps to reduce the risk of disease and reduce its severity.

Reduces cholesterol:

The anthocyanins in fruits such as cassis can reduce total and LDL (bad) cholesterol levels and increase HDL (good) cholesterol levels in the serum.

Studies have shown that the use of casssis extract has resulted in significantly lower LDL levels and the juice of these fruits can help prevent certain cardiovascular diseases, as it slows down the oxidation of lipids that promotes the formation of atherosclerosis, obesity and Alzheimer’s disease.

Promotes hepatitis cells:

The best way to regenerate liver cells is through a healthy, balanced diet and a lifestyle free of alcohol abuse.

Foods rich in polyphenols have a protective effect and can help reduce inflammation and slow the progression of damage to the organ.

A varied and balanced diet can contribute to better liver health and liver cell regeneration.

Rich in antimicrobial properties:

Cassis fruit are rich in antimicrobial properties that can inhibit the spread of viruses and bacteria.

Active compounds such as caryophyllene, sabinene, terpinolene and ocimene, present in the essential oil extracted from the leaves, have bactericidal and fungicidal effects.

These properties are useful in the fight against the influenza A virus and bacteria such as Escherichia coli, Streptococcus faecalis, Staphylococcus aureus, Candida albicans and Trichophyton mentagrophytes.

Cassis leaves benefits:

The leaves of this fruit are very beneficial to health and offer many advantages.

Indeed, they are often used to relieve people suffering from rheumatism or joint pain.

Also, the leaves of cassis fruit can regulate blood circulation and have a diuretic effect, which makes them ideal for detox.

They also have anti-stress and calming properties, and can be used as a gargle for sore throats and mouth ulcers.

Therefore, they are an excellent natural remedy to fight against fatigue and depression.

Other health benefits:

• Rich in vitamins and minerals: it is an anti-fatigue and anti-infectious fruit.
• Has an antioxidant property.
• Participates in the good health of the bones.
• Helps to reduce the feeling of heavy legs and participates in a good blood and venous circulation.
• Acts as a general tonic: to help fight against stress. Its tonic properties are also beneficial to support the immune system.
• Can be used in support of weight loss and maintaining a healthy weight.
• Finally, it can help with digestion.

Precautions before you consume cassis fruit:

It is important to note that the therapeutic use of cassis is not recommended for pregnant or breastfeeding women, children and people with heart or kidney failure.

• If you are taking medication, it is important to mention it to your doctor or pharmacist before starting a herbal treatment.
• According to the naturopath, the bud can have an exciting effect in the evening for sensitive people, and it is thus advised not to take it after 5 pm.
• Moreover, the cassis vegetable oil is very sensitive to oxidation and must be kept 6 to 8 months after opening, in a cool place (preferably in the refrigerator), in its original packaging, well closed, protected from air and light.

Using cassis fruit:

Cassis fruit is recognized as a medicinal plant with multiple therapeutic benefits, mainly due to its antioxidant properties.

Anthocyanins, responsible for the dark color of the plant, fight free radicals and help reduce oxidative stress and cell damage.

Because of its health benefits, this fruit is very popular in herbal medicine and herbalism.

Several methods are available to consume this fruit, such as preparing herbal teas or infusions, mixing with water and cooking, taking capsules or tablets, using dry extracts, as well as using mother tinctures, syrups or fluid extracts.

Storing cassis:

It is possible to save currants for the winter by preserving them in different forms.

Canning is one of the most common ways and can be done by boiling them with sugar for jams, canning them in sterilized jars or freezing them.

In addition, you can dry currants to make dried fruit or herbs.

Freezing:

Si vous avez assez de place dans votre congélateur, vous devriez congeler la baie pour préserver toutes ses propriétés nutritives:

• After washing the berries.
• Spread them out on a towel to dry.
• Once dried, place them in bags and store them in the freezer.

This way, they will keep their crunchiness even in winter and retain their sweet fresh flavor.

In sugar:

Although a lot of sugar is added, the berries will retain all their properties:

• The currants are washed
• Ground in a meat grinder
• Add sugar 1.5 to 2 times more than the berries and mix well
• Everything is arranged in jars, which were previously held in steam for 3 minutes.
• The containers are closed with lids, also sterilized.

The post The Delicious and Nutritious Cassis Fruit appeared first on Foodieleaks.

If you are looking for a sweet and exotic fruit to add to your diet, then look no further than the cherimoya fruit!

Known for its creamy texture and tropical flavor, this unique fruit is a powerhouse of vitamins, minerals and antioxidants.

In this blog post, we’ll discuss the nutrition and health benefits of cherimoya, as well as provide some tips on how to select, store and enjoy this delicious fruit.

So read on to find out everything you need to know about cherimoya!

General facts about Cherimoya:

History of cherimoya:

The cherimoya fruit comes from South America specifically from Peru and Ecuador where it grows on high attitudes.

Some research includes other Andean regions like Colombia and Chile as the homelands of this fruit.

It was after the discovery of the Americas that the cherimoya fruit was brought to the East side of the world.

Since Africa and Asia have similar tropical weather to the Andean regions, it was possible to cultivate this fruit.

Not only that but the cherimoya tree is also cultivated in Europe mostly on the coast of Granada in Spain.

There are even Spanish books that date back more than 400 years and mention the cherimoya fruit.

Nowadays, the main producers of this fruit are Peru, Chile, Bolivia, Spain, Argentina, South Africa, Taiwan, and the United States.

Spain is leading global production by providing more than 80% of the total cherimoya produced worldwide.

However, most of the quantities that Spain produces go into their national markets because of its bad resistance to transportation.

This fruit also requires specific climate and soil conditions which explains why can only be produced in certain regions.

In addition, the short-yielding season also plays a part in making cherimoya a very local fruit.

cherimoya fruit overview

Also called “custard apple”, the cherimoya fruit goes by the scientific name “Annona cherimola”.

The fruit grows on the cherimoya tree which belongs to the Annonaceae family and counts for more than 2200 species.

These types of fruits are native to tropical regions around the world like Peru, Colombia, Vietnam, Senegal, Sudan…

However, within the same genus, “Annona” people have been cultivating more than 100 types of hybrids for human consumption.

Because of that, there are many different cultivars that people consume and refer to as “cherimoya fruit”.

Cultivated varieties of cherimoya fruit:

As mentioned above, there are 100s of varieties of cherimoya, but here are the most cultivated ones:

Mamillata:

This type offers a pronounced fragrance and offers great organoleptic qualities for those who like fruits.

People who have liked the Mamillata cherimoya said it was very juicy and it had a similar taste to pineapples.

Printed:

As the richest type in both flavor and nutritional composition, the Printed cherimoya is among the most sold types.

This fruit is called “printed” because its skin has a pattern of imprints that looks like fingerprints.

Tuberculata:

As a medium-sized cherimoya, the Tuberculata variety comes in a heart shape.

Those who tried it have described it as a combination of bananas, strawberries, and pineapple which makes it one of the tastiest fruit they have ever tried.

Ubonata:

This type of cherimoya contains the most seeds inside and has sharp points all over the skin.

The flavor of an Ubonata cherimoya is intense and it comes in a pineapple shape with medium size.

Cherimoya fruit nutritional values and health benefits:

Nutritional value and properties of cherimoya

Like most fruits, the main component of cherimoya is water which represents over 70% of its weight.

This fruit also contains a good amount of carbohydrates with up to 16g per serving of ½ cup (80g).

The carbs composition comes mainly in the form of glucose, fructose, and sucrose offering respectively 12%, 25%, and 16% of the daily needs.

Because of this high sugar content, the fruit can have a medium-high caloric content with up to 60 calories per serving of ½ cup.

Nonetheless, the cherimoya fruit is very low in fat content, proteins, and sodium levels but it offers around 10% of the daily need in fibers.

As for the vitamins and minerals, the fruit offers a good amount of vitamin C, B vitamins, copper, potassium, and magnesium.

This data counts for a serving of ½ cup (almost half a fruit) of a raw cherimoya fruit (80g):

• Calorie: 60
• Protein: 1.3g
• Carbs: 14g
• Fat: 0.5g
• Fiber: 2.4g
• Sugars: 10g
• Vitamin C: 11%
• Vitamin B1: 7%
• Vitamin B2: 8%
• Vitamin B5: 6%
• Vitamin B6: 12%
• Vitamin B9: 5%
• Calcium: 1%
• Copper: 7%
• Iron: 1%
• Magnesium: 3%
• Phosphorus: 2%
• Potassium: 5%

Health benefits:

Offers great anti-microbial properties:

Being rich in antioxidants, regular consumption of cherimoya fruit can protect us from parasites.

In fact, many studies approve that the combination of fibers, cytotoxins, and vitamin C can indeed help the body get rid of parasites and bad bacteria.

Promotes cardiovascular health:

Just like bananas, cherimoya contains potassium and it offers about 5% of the daily need for this mineral.

In fact, according to studies made by the Centre for Disease Control (CDC), potassium can drop blood pressure.

As a result, the heart needs less effort to pump blood which makes it less vulnerable to strokes and heart disease.

Also, this fruit contains a lot of phenols and antioxidants which play a key role in controlling bad cholesterol levels.

May have anti-cancer properties:

Thanks to the high content of flavonoids in the cherimoya fruit, it can definitely reduce the risk of cancer.

For instance, this fruit is a good source of epicatechin, catechin, and epigallocatechin which are flavonoids with anti-cancerous properties.

According to studies, a regular intake of epicatechin shows a great reduction of cancerous cells in bladder cancer patients.

In addition, other studies show that catechin extracted from cherimoya was able to stop 100% of breast cancer growth.

It is even general knowledge that regular consumption of flavonoids is always associated with a lower risk of cancer.

This doesn’t mean that we can use fruits like cherimoya to treat cancer, but they can certainly be consumed as part of a plan to fight cancer.

Protects against osteoporosis:

Cherimoya is also a good source of many minerals including copper, calcium, and magnesium which can help with osteoporosis.

Even though a serving of  ½ cup of this fruit offers 60 mcg of copper which can help reach the daily needs.

It should be noted that copper plays an essential role in collagen formation which is one of the basic structures of the bones.

Can promote weight loss:

Thanks to its high carbohydrate content, consuming cherimoya would make you feel full for a longer time.

This can be ideal for those who want to lose weight as you will be consuming a healthy and less amount of food.

Good during pregnancy:

Because of its high content of essential elements, cherimoya is also healthy and safe to consume during pregnancy.

In fact, the many nutrients of this fruit can play a role in the development of the fetus:

• Carbohydrates.
• Protein.
• Dietary fibers.
• Fats.
• Minerals.
• Vitamins.

Tranquilizing effect:

Another benefit of this fruit is the tranquilizing effect that people feel after consuming it.

According to the Mexican Ministry of Agriculture, cherimoya is a natural nervous system regulator.

This can be due to the potassium content of this fruit which can promote relaxation which is confirmed by many studies.

Regulates digestion:

Even though cherimoya is easily digested, it is also a good idea to promote smooth digestion.

This can be beneficial, especially for those who are dealing with bad digestion or dyspepsia.

It is probably due to the low-fat content as well as the good amount of dietary fibers which can absorb bile acids.

The fibers also play a laxative role and help the stomach regulate the number of gut bacteria.

Good for the eyes:

Being a good source of many antioxidants like lutein and carotenoid, cherimoya can be very beneficial for the eyes.

Many studies confirm the great effect of lutein on the eyes’ overall health and how it helps lower vision loss and eye damage risks.

For instance, lutein in particular can significantly reduce the risk of cataracts often referred to as “eye clouding”.

In fact, some studies show that people with high levels of lutein have been linked with 27% less risk of developing cataracts.

Consuming cherimoya fruits would offer carotenoids and help your body meet its daily need for lutein and reduce the risk of eye-related diseases.

Precautions before you consume a cherimoya fruit:

Even though, the pulp of cherimoya fruit is safe to consume, we should still be careful of the seeds.

The seeds are inedible and they even present a risk of intoxication which can be fatal in certain doses.

This is the case for all Annonaceae family fruits as they contain annonacin which is a toxin to the nervous system and brain.

According to many studies, there is a link between the overconsumption of Annon fruits and a higher risk of Parkinson’s.

However, the majority of this toxin is located in the seeds and skin which are both inedible.

In fact, in some parts of Latin America, they ferment the seeds of cherimoya and use them as insecticides.

Therefore, to enjoy this fruit make sure you get rid of the skin and the seeds and only enjoy the refreshing pulp.

Nonetheless, those who already deal with Parkinson’s or have any concerns probably should just avoid eating cherimoya.

How to consume and use it in the kitchen

Just like any fruit, the best way to eat cherimoya is to snack on it chopped or using a spoon.

The seeds of a cherimoya fruit are big like watermelon seeds so you can easily dismiss them.

Using a sharp knife, you can peel the skin of a custard apple just like you peel an orange.

There is another easier way, you can cut a cherimoya in halves and consume its insides using a spoon like an avocado.

In addition, overripe cherimoya may look dark but they are, like bananas, totally safe to consume.

The dark color looks repelling for some people but it’s just the result of air exposure which speeds up oxidation.

However, if you want to avoid that you can sprinkle lemon juice on the pulp and keep it in an airtight container.

As for kitchen use, you can mash the pulp and use it in sauces, stews, sweet pastes, mousses, and dressings.

This can be very beneficial for those who are trying to avoid refined sugar and use natural fruit sugar like the one in cherimoya.

Also, this fruit can also be used in savory dishes to replace coconut milk or creams.

As this fruit ripens, the pulp becomes firmer and can be mushed into a paste which we can use in fruit salads, on top of cakes, and as stuffing for muffins.

Cherimoya sorbet:

Ingredients:

• 1 cup of water.
• 4 cherimoya fruits.
• 1.5 cups of sugar (300g).
• 1 lemon.

Preparations:

• Start by peeling the cherimoya then cut it into small pieces and make sure you take out all the seeds.
• In a bowl, juice the lemon then add the cherimoya pieces and crush it with a fork to obtain a puree.
• Pour the water and sugar into a pot and start cooking it until it starts boiling and start thickens.
• Let the syrup cool down then mix it with the cherimoya puree and stir until you obtain a homogenous mixture.
• Pour the mixture into cups or molds of your choice before you place it in the coldest part of your fridge.
• Once it freezes, you can enjoy it with your loved ones!

Cherimoya pudding:

Ingredients:

• 2 cherimoya fruits.
• ½  cup of almond milk.
• 1 ounce of crushed pistachios (28g).
• A pinch of salt.

Preparation:

• As a common starting point, peel off the cherimoya fruits then cut them into pieces before you get rid of all the seeds.
• Put the pieces of cherimoya in a blender with almond milk and salt then blend for 30 seconds.
• Put the mixture in cups then place it in the freezer for at least 1 hour.
• Once it has an ice cream consistency, top it with crushed pistachios and serve it!

Fruit salad:

Ingredients:

• 1 cherimoya fruit.
• 2 tbsps of lemon juice.
• 1 banana.
• 12 strawberries.
• 4 mint leaves.
• 1/2 cup of water.

Preparation:

• Peel off the cherimoya fruit and cut it into small pieces then take off the seeds.
• In a bowl, mix the pieces of cherimoya with lemon juice and water then mix it into a puree using a fork.
• Put the bowl in the fridge for 4 hours while mixing it every half an hour to ensure a finer consistency.
• Peel the banana then cut it and the strawberries into bite sizes then put these small pieces into cups.
• Stir the cherimoya puree one last time and use it as a garnish on top of the fruit cups, decorate it with mint leaves, and enjoy it!

Buying cherimoya:

As a tropical fruit, the cherimoya fruit continues to ripen even after harvesting just like avocados.

Despite the thickness of the skin, the pulp inside can be overripe already which could look darker and taste sweeter.

Because of that, the first buying tip is to buy cherimoya with slightly green skin which will be firm and can be kept for a longer time.

Because of its low resistance to transportation, you are more likely to find nationally produced cherimoya.

That is always a better choice because you can find clear labels that show you the date of harvesting and the origins.

In order to buy good quality cherimoya, start to buy checking the way they are being presented.

In some markets, the cherimoya fruit is presented with special protections and does not pile up to minimize spoilage.

As for the size, try to aim for a medium-sized fruit with light green smooth skin without any bumps or dark areas.

When you hold a good quality cherimoya in your hand, it should feel firm not too mushy, and certainly not too hard.

As they keep ripening after you buy them, you’ll notice that the fruit becomes softer and softer.

How to preserve cherimoya:

Because it is a fast-ripening fruit, it must be well stored under specific conditions to avoid spoilage.

Buying a good cherimoya can be the first time of promoting its conservation!

Getting light green cherimoya fruits that yield slightly to the finger pressure will guarantee a longer shelf life.

One misconception about cherimoya is that we should store it, like any other fruit, in the fridge.

You shouldn’t keep cherimoya fruits in the fridge because the cold temperature can drastically affect the quality.

Once it ripens, the skin of the custard apple starts turning black even though it will still be totally safe for consumption.

The best thing about it though is the thick skin which can preserve it for up to 7 days.

To store cherimoya fruit the best way is to put them in a paper bag at room temperature in an airy place.

Make sure the fruit is far from other fruits or any heat sources or direct sunlight.

This is because some fruits emit ethylene which accelerates the ripeness of cherimoya in the same way it does to avocado.

The post The Cherimoya Fruit: A Flavorful and Nutritious Superfood appeared first on Foodieleaks.

Pineberries are those beautiful white strawberries that most people think are just another photoshop edited version of the common strawberries.

However, they are a type of white strawberries that grow naturally in regions across South America.

In this article, we gathered all the information you need to know about pineberries, their origin, the nutritional difference between pineberries and strawberries, drawbacks and precautions, alongside tips on how to use and store them.

What are pineberries?

Pineberries are very breathtaking and they captured the hearts of people around the world and particularly in Japan.

In fact, the Japanese call this fruit “Shiroi houseki” AKA ” white jewel” because of its expensive price and high demand.

They are a cross cultivar between two natural types of strawberries the Fragaria virginiana and Fragaria chiloensis.

However, it was more than 3 centuries when Europeans discovered pineberries in South America.

It was a member of King Louis XIV’s service that first brought it to the French territory.

Although many people think that pineberries are the result of genetic modification, this type of strawberry is the oldest one in existence.

Particularly, the fruit is native to Chile and it is believed that it was first grown by Mapuche Indians.

People love pineberries, in fact, there is even an annual festival in Chile organized to celebrate these white strawberries.

The odd white color of this fruit is caused by a protein deficiency which prevents the fruit from going red when it ripens.

The outer layer may get a pale pink color once the fruit is totally ripened, however, the inside remains radiant white.

In recent years, pineberries have almost when extinct that’s when Dutch farmers started growing their species by crossing strawberries and pineapples.

Did you know that just one pineberry may cost you more than 8$?

Pineberries: the expensive jewelry fruit

Among the downsides of pineberries is their extremely high price.

In fact, so many reports claim that pineberries are among the 10 most expensive fruits worldwide.

As we mentioned above, the highest demand for this fruit is in Japan where people sometimes pay more than 70$ for a dozen.

Meanwhile, the Chinese grow their own pineberries by crossing strawberries and pineapples which is why a dozen pineberry only cost 8$.

Nutritional composition of pineberries:

Like the classical strawberries, these white strawberries are full of minerals and vitamins which makes them more than just pretty fruits.

Among the most abundant micro-nutrients in pineberries, we mention:

• Vitamin B9:
  This fruit is rich in vitamin B9 which works well with vitamin C and A to strengthen the regeneration process of the cells.
• Vitamin A:
  One of the most abundant vitamins in pineberries is vitamin A which makes this fruit one of the best sources of this nutrient.
  As one of the most powerful antioxidants, vitamin A contributes to strengthening the immune system, promotes eye health, and enhances bone density.
• Vitamin C:
  Being part of the citrus fruit family, pineberries are full of vitamin C which have a direct impact on the immune system.
  Also, this vitamin promotes wound healing and boosts the overall immune system.
• Potassium:
  This exotic fruit offers a great amount of potassium which has a lot of benefits, especially for the elderly.
  In fact, potassium helps control blood pressure, synthesize protein, and maintain the proper functioning of nerves and muscles.

The nutritional difference between pineberries and strawberries:

Even though the most recognized difference between pineberries and strawberries is the color, they are also different nutritionally speaking.

For instance, pineberries and strawberries do not have the same amount of sugar or the same size.

Anthocyanin:

Pineberries can be referred to as “albino strawberries” this is because they don’t have that red vibrating color.

As a result, the white color of this fruit means that they don’t have the same amount of anthocyanins as red strawberries.

On the other hand, strawberries are full of anthocyanins which is the component that makes them turn red once they ripen.

As for pineberries, they are genetically different and artificially grown which makes the photosynthesis process very slow.

Nonetheless, some pineberry varieties can have a cherry blossom or pale pink color due to the slow process of turning red when they ripen.

Sugar content:

Due to their white color, most people would assume that pineberries are more tangy and sour than red strawberries.

In reality, pineberries are very less acidic and do not taste sour at all!

Actually, red strawberries are around 10 degrees Brix but some varieties of pineberries are up to 12 degrees Brix.

Nonetheless, if you look at the reviews on the internet you would notice that most people say that pineberries are less sweet than strawberries.

It can be tricky, but the most realistic answer is that the sweetness of pineberries depends on the variety.

Drawbacks and precautions before you consume pineberries:

A general rule says that most artificially created food comes with possible drawbacks.

One of the major drawbacks is that pineberries tend to produce fewer and fewer berries every season.

For someone who grows pineberries for sale, this is not a profitable product as he can yield more red strawberries using the same garden space.

This can also explain the extremely high price of pineberries, basically, the farmers charge the customer based on the rareness of this fruit.

In addition, it is only fair to inform you that some people claim that some pineberries types taste just watery and dull.

As mentioned above, pineberries lack a type of protein known as Fragaria A1 which is the main cause of strawberry allergy.

This is actually great news since it means that those who are allergic to strawberries won’t suffer side effects if they consume pineberries.

However, some pineberry varieties have a pale pink or cherry blossom color, these types may still contain Fragaria A1 and they must be avoided in case of allergy.

It is always recommended to consult your doctor if you are allergic to strawberries and want to consume these white jewels.

Consuming pineberries:

pineberries jelly or jam:

Ingredients:

• 30 to 40 pineberries.
• ½ cup of sugar.

Preparation:

• Cut the pineberries into small pieces to facilitate their cooking.
• In a pan, place the pieces of the pineberries with sugar and let it simmer on medium heat.
• You will notice that white foam starts coming out so make sure you skim it off using a spoon.
• Once the mixture becomes homogenous turn down the heat and lets it cook for an additional 10 minutes to ensure that all moisture is evaporated.
• At this stage, the mixture must have a jam-like texture that is thick so take the pan off the heat and let it cool down.
• Pour the pineberry jam into a glass bottle and place it in the fridge and use it for the next 3 months.

White pineberry soup:

Ingredients:

• 60 pineberries.
• 4 tbsp of lemon juice.
• 1 tsp of salt.
• 2 tbsp of honey.
• 3 tbsp of soy milk.
• 2 tbsp of olive oil.
• Mint leaves (optional).

Preparation:

• Blend 10 pineberries with 2 tbsp of lemon juice and salt to make a puree then let it cool down in the fridge.
• To make the mousse, blend the rest of the pineberries with honey, soy milk, and lemon juice until you obtain a foamy mixture.
• Place pineberries on the borders of a plate then pour the liquid puree then pour the foamy mixture on top of it.
• Sprinkle some mint leaves and olive oil on top and enjoy it with your loved ones.

Pineberries salad:

Ingredients:

• 15 pineberries.
• ½ bunch of broccoli.
• ½ avocado.
• 1 bunch of parsley.
• 4 kale leaves.
• 1/2 cup of crushed almonds.
• 1 tbsp of olive oil.
• 2 ounces of feta cheese.
• 1 tsp of salt and 1 tsp of pepper.

Preparation:

• Cut 5 pineberries and the broccoli into small pieces that can easily be eaten
• Do the same for kale and parsley leaves and make sure you cut them into the pieces then wash them and let them dry out on a piece of cloth.
• Prepare the avocados by cutting them diagonally and then into small dices.
• Now blend the 10 remaining pineberries alongside olive oil, lemon juice, salt, and pepper, and keep blending until you obtain a puree-like mixture.
• In a bowl, mix the cut-down parsley, kale, and avocados then pour the puree on top and stir using a spoon.
• Serve the salad on a dish and sprinkle feta cheese and crushed almonds on top of it.

Storing pineberries:

To preserve their texture and flavor, pineberries are best consumed fresh within 2 days after purchase.

You can still keep these fruits in the fridge for up to 3 days and they will remain fresh.

However, you should rinse pineberries with tap water to remove any dust or parasites then dry them with a piece of cloth before you store them.

This is because strawberries in general tend to spoil quickly if the water penetrates them.

After you wash them and dry them, place the pineberries in a plastic bag to ensure that they keep their moisture.

In case you want to freeze pineberries, try to sprinkle some sugar on them before you place them in a freezing bag to make it up for the lost sugar and prevent the fruits from sticking together.

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