Pineapple ( Buah Nenas )

Pineapple farm.

 Pineapple (Scientific name, Ananas Comosus) is a common fruit grown extensively in tropical countries. This fruit has high citric acid content and at most of the time a ripe fruit is sweet. The pineapple plant grows well in high hummus content soil or peat soil. Thailand is the top pineapple producing country and you can virtually see many pineapple based food stuff in this country. Pineapple fried rice is one of the most common cuisine in Thai restaurants.

Mango

mango tree

Mango is one of the most popular tropic fruits and enjoyed by everyone who ever had the opportunity to eat a fresh, ripe mango in the production countries. Mangoes available outside the tropics, however, vary much in their quality, depending on the state of ripeness at plucking time. Nevertheless, ripe mangoes are often used for desserts in Western cuisine, and make an excellent ice cream (see vanilla)

It is, though, surprising and not much known that the unripe fruit gives a remarkable spice much used in Northern India.

The stone removed, the fruit is cut in slices, dried and afterwards ground to a pale gray powder. This powder is used frequently instead of tamarind, the other important sour element in Indian cuisine; mango powder is, however, much weaker than tamarind and has a subtle, resin-like taste. It is mainly used when only a hint of tartness is desired or when the dark brown color of tamarind is to be avoided. Mango powder is generally more popular with vegetables than with meat, but is frequently found in Katti spice mixtures for barbecued meat.

To prepare the famous barbecued meat of Northern Indian cuisine, an Indian clay oven (tandoori) is required, but substitution by a Western baking oven is acceptable. Meat to be grilled is seasoned with a mixture of several spices (cumin, coriander, fresh ginger and garlic and mango powder, but little or no chiles) with red food coloring and plain yoghurt. After some hours, it is quickly roasted in the very hot tandoori. Mango powder here serves not only as a tart and sour spice, but also as a meat tenderizer.

Ripe Mangoes are a popular fruit and may be used for stewed fruits, fruit jam, fruit cakes and many other standard fruit applications; they can, however, even used for savory dishes. Indonesian fruit salad combines fresh fruits (not too ripe mango, pineapple, papaya, in Jaws frequently cucumber) with a pungent sauce of palm sugar (won from coconut or other palm trees), fresh red chiles and salt; on Bali, a hint of shrimp paste (Triassic, see also Indonesian bay-leaf on Balinese cookery) is never omitted. The result tastes even more delicious that the recipe looks strange!

Mexicans sometimes use ripe mangoes or other tropical fruits for their fiery salsas (see long coriander). Even if it is hard to believe, the extremely hot handbarrow chile goes very well with fruit aroma.

Several other plants are used to give a sour (tart or fresh) taste to the food; it is convenient to distinguish between fruity, sweet-sour plants on one hand and purely sour spices on the other hand. In the first class, besides ripe mangoes orange and pomegranates and other ripe fruit must be mentioned. Greater importance, however, must be attributed to the representatives of the second class.

Among these, lemon is probably the most important and extensively used in Latin America and the Eastern Mediterranean region (where also sumac is common). In the tropics, lemon is outweighed by a close relative, lime, which has a most refreshing acidic flavor. Lime is indispensable in the cuisines of tropical America (parts of Mexico and the Caribbean) and Asia (Thailand, Indonesia, Philippines, India); in contrast, affirm lime is important as a source of citrus-like aroma, but not acidic flavor. Another essential sour ingredient throughout the tropics and subtropics is tamarind; its acidity is well balanced (neither pungent nor tart) and is particularly suited for spicy or even fiery food.

When speaking about sour food additives, vinegar (though not a spice) should not be forgotten; made from various alcoholic sources (palm wine, rice wine, brandy, fruit wines, mostly from grapes or apples; industrially the most common source is wood), it is known and held in favor all over the world. Depending on source material, manufacturing process and storage, vinegar may be multidimensional sour (as white South East Asian rice vinegar) or may develop a complex, rich and wonderful taste like the famous and rightfully high priced acetone balsam (balm vinegar) from the Italian town Morena, which is aged for years in open barrels of fragrant wood. See dill on the topic of herb-flavored vinegar.

Health benefits of Mangoes.

    Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.

    According to new research study, mango fruit has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers.

    Mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. 100 g of fresh fruit provides 765 mg or 25% of recommended daily levels of vitamin A. Together; these compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in carotenes is known to protect the body from lung and oral cavity cancers.

    Fresh mango is a good source of potassium. 100 g fruit provides 156 mg of potassium while just 2 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.

    It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Vitamin B-6 or pyridoxine is required for GABA hormone production within the brain. It also controls homocystiene levels within the blood, which may otherwise be harmful to blood vessels resulting in CAD and stroke.

    Further, it composes moderate amounts of copper. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.

    Additionally, mango peel is also rich in phytonutrients, such as the pigment antioxidants like carotenoids and polyphenols.

... for not just its taste but also for health benefits the soft pulpy

Limau Tambun@Limau Bali@Pamelo

'Perak', a state in Malaysia, comes from the Malay word which means silver. But Perak was famous for its tin mining activities. Ipoh, the capital of Perak, is famous for its pamelo or limau tambun. There is a center for selling this fruit in Ipoh. Located next to the well-known Sam Poh Tong temple. For those using the North-South highway, should exit into Simpang Pulai and after paying the toll, turn to your right.

Limau tambun is not like the regular 'limau' (oranges). It is much bigger, it has a thick layer of skin and the outer layer is green in color. Basically there are 2 types - slightly sour and sweet. The sour type, the flesh is reddish and the outer skin is rough. The sweet type, the flesh is whitish and the skin of the fruit is smooth. Current price (28/01/2008) for the bigger size is RM13 each and the smaller ones cost RM10 for three. Don't worry if you are buying this fruit for the first time as the friendly promoters of pamelo will assist you and even let you sample the fruit before purchase.

It used to be 'aunties and uncles' (elderly men and women) attending to the customers but since a few years back, their job is being taken over by attractive looking and attractively dressed young ladies. Make no mistakes though, these ladies are ONLY the promoters of pamelo.

Papaya Fruit

do you know where can get papaya????????

papaya tree

 Papaya is a spherical or pear-shaped fruit with musky undertones. It has a butter-like consistency and is sweet to taste. On an average, papaya is about 7 inches in length and one pound in weight. Medical professionals often suggest eating papaya. This is because, it has a high content of nutrients that are vital for the normal functioning of the body. To learn about the health benefits and a simple way to eat papaya, go through the following paragraphs.

You should eat papaya to derive numerous health benefits from it. The list of nutritional benefits that this fruit contains, is quite long. Papaya is rich in; antioxidants, carotene, vitamin A,B,C,     potassium,     magnesium,   pantothenic acid, folate and fiber.

All these nutrients are essential for the smooth functioning of various systems of your body. The vitamins and minerals present in papaya act as great boosters for metabolism. Since its regular intake accelerates the rate of metabolism, your body utilizes fat deposits fast to generate energy. In the process, loss of fat cells imparts you a leaner and more toned body.

As has been mentioned, papaya has a high content of fiber. Because of its fiber content, you feel full for a long period of time. This keeps you satisfied and prevents you from eating more than required. This is another way that papaya assists you in losing weight. Therefore, eat papaya to lose weight. The vitamins present in papaya are essential for maintaining the health of your skin and strengthening the immune system of your body. Eat papaya everyday to get glowing skin. With a strong immune system, your body is able to fight and resist various diseases and illnesses. Papaya contains a digestive enzyme called papain. It helps in curing digestive system problems, wounds and allergies. Thus, now you know that papaya is surely a wonder fruit that can help you lead a healthy life for long.

Get a papaya which is ripe and ready to eat. To identify one, look at the skin. It should have just turned from green to yellow. Secondly, the papaya should feel mushy when you press your finger on it. Wash it nicely with water. Cut it into two equal halves with a knife. You will find lots of black seeds deposited inside. Papaya seeds and skin health is an interesting subject on which research is on. Herbalists believe that papaya seeds help in detoxification, and thus enhance the radiance of your skin. Take a large spoon and with its help scrape out all the seeds. You can store these papaya seeds in a refrigerator for use as a salad or pudding garnish in future. Cut the papaya halves into smaller pieces. The shape and size depend upon your choice. Take one piece and peel off the skin with the knife. Do it carefully and try to peel out only the outer skin. Make sure that you do not cut out much of pulp while peeling. Take out the peel from all the papaya pieces separately. Place all the pieces on a plate or a bowl. Sprinkle a small amount of salt, only if you wish to. Take a fork, insert it into a papaya piece and eat. You will find the taste deliciously sweet.

Papaya is served in salads, and can also be made into jams, sauces, pickles and juices. As I have said, papaya is very versatile and therefore raw papaya can be eaten in the boiled form with a sprinkle of salt and pepper. Papaya was once considered an exotic fruit, however, it is now available everywhere and throughout the year. So, start off your day with a big slice of papaya and a big smile on your face.