Orange

Orange (fruit)
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Orange

Orange blossoms and oranges on tree
Scientific classification
Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Sapindales

Family: Rutaceae

Genus: Citrus

Species: C. ×sinensis

Binomial name
Citrus ×sinensis
(L.) Osbeck[1]

An orange—specifically, the sweet orange—is the citrus Citrus × ​sinensis (syn. Citrus aurantium L. var. dulcis L., or Citrus aurantium Risso) and its fruit. The orange is a hybrid of ancient cultivated origin, possibly between pomelo (Citrus maxima) and mandarin (Citrus reticulata).[2] It is a small flowering tree growing to about 10 m tall with evergreen leaves, which are arranged alternately, of ovate shape with crenulate margins and 4–10 cm long. The orange fruit is a hesperidium, a type of berry.
Terminology
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Orange fruit and cross sectionAll citrus trees are of the single genus, Citrus, and remain largely interbreedable; that is, there is only one "superspecies" which includes grapefruits, lemons, limes,Blood orange

Comparison between the inside and the outside of both the regular and blood orange.Main article: Blood orange
Blood oranges are a natural variety of C. sinensis derived from abnormal pigmentation of the fruit, that gives its pulp a streaking red colour. The juice produced from such oranges is often dark burgundy, hence reminiscent of blood. Original blood oranges were first discovered and cultivated in the 15th century in Sicily, however since then their cultivation became worldwide, and most blood oranges today are hybrids.
and oranges. Nevertheless, names have been given to the various members of the genus, oranges often being referred to as Citrus sinensis and Citrus aurantium. Fruits of all members of the genus Citrus are considered berries because they have many seeds, are fleshy, soft, and derive from a single ovary. An orange seed is called a pip. The white thread-like material attached to the inside of the peel is called pith.
Navel orange

A peeled sectioned navel orange. The underdeveloped twin is located on the bottom right.According to Dorsett, Shamel, and Popenoe (1917) of the U.S. Department of Agriculture who conducted a study at first hand, a single mutation in 1810 to 1820 in a Selecta orange tree planted at a monastery near Bahia in Brazil, probably yielded the navel orange, also known as the Washington, Riverside, or Bahia navel.[4] However, a researcher at the University of California, Riverside, believes that the parent variety was more likely the Portuguese navel (Umbigo) orange described by Risso and Poiteau (1818-22).
Valencia orange
Main article: Valencia orange
The Valencia or Murcia orange is one of the sweet oranges used for juice extraction. It is a late-season fruit, and therefore a popular variety when the navel oranges are out of season. For this reason, the orange was chosen to be the official mascot of the 1982 FIFA World Cup, which was held in Spain. The mascot was called "Naranjito" ("lGrowing

Orange treeOranges can be grown, outdoors in warmer climates, and indoors in cooler climates. Oranges, like most citrus plants will not do well unless kept between 15.5°C - 29°C (60°F - 85°F). Orange trees grown from the seeds of a store bought fruit may not produce fruit, and any fruit that is produced may be different than the parent fruit, due to modern techniques of hybridization. To grow the seed of a store bought orange, one must not let the seed dry out (an approach used for many citrus plants). One method is to put the seed(s) between the halves of a damp paper towel until the seed germinates, and then plant it. Many just plant it straight into the soil making sure to water it with regularity
ittle orStorage
Oranges have a shelf life of approximately one week at room temperature and approximately 1 month refrigerated.[8] In both room temperature and refrigerator, they are optimally stored loosely in open or perforated plastic bag.[8] Oranges produce odours that are absorbed by meat, eggs and dairy products.[8]

[edit] Etymology
Main article: Orange (word)
The word orange is derived from Sanskrit नारङ्ग nāraṅgaḥ "orange tree."[9] The Sanskrit word is in turn borrowed from the Dravidian root for 'fragrant'. In Tamil, a bitter orange is knJuice and other products

Oranges and orange juiceOranges are widely grown in warm climates worldwide, and the flavours of oranges vary from sweet to sour. The fruit is commonly peeled and eaten fresh, or squeezed for its juice. It has a thick bitter rind that is usually discarded, but can be processed into animal feed by removing water, using pressure and heat. It is also used in certain recipes as flavouring or a garnish.
own as நரண்டம் 'Narandam', a sweet orange is called நகருகம் 'nagarugam' and நாரி 'naari' means fragrance.[
ange"), and wore the colours of the Spanish football team uniform.

Grape

Grape
From Wikipedia, the free encyclopediaJump to: navigation, search
This article is about the fruits of the genus Vitis. For the European grapevine, see Vitis vinifera. For other uses, see Grape (disambiguation).

"White" table grapesGrapes, purple or green Nutritional value per 100 g (3.5 oz)
Energy 288 kJ (69 kcal)
Carbohydrates 18.1 g
Sugars 15.48 g
Dietary fiber 0.9 g
Fat 0.16 g
Protein 0.72 g
Thiamine (Vit. B1) 0.069 mg (5%)
Riboflavin (Vit. B2) 0.07 mg (5%)
Niacin (Vit. B3) 0.188 mg (1%)
Pantothenic acid (B5) 0.05 mg (1%)
Vitamin B6 0.086 mg (7%)
Folate (Vit. B9) 2 μg (1%)
Vitamin B12 0 μg (0%)
Vitamin C 10.8 mg (18%)
Vitamin K 22 μg (21%)
Calcium 10 mg (1%)
Iron 0.36 mg (3%)
Magnesium 7 mg (2%)
Manganese 0.071 mg (4%)
Phosphorus 20 mg (3%)
Potassium 191 mg (4%)
Sodium 3.02 mg (0%)
Zinc 0.07 mg (1%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

A grape is a non-climacteric fruit that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, and grape seed oil. Grapes are also used in some kinds of confectioHistory
The domestication of purple grapes originated in what is now southern Turkey. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing purple grapes for both eating and wine production. LaDescription
Grapes grow in clusters of 6 to 300, and can be crimson, black, dark blue, yellow, green and pink. "White" grapes are actually green in color, and are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins which are responsible for the color of purple grapes.[1] Anthocyanins and other pigment chemicals of the larger family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines
ter, the growing of grapes spread to Europe, North Africa, and eventually North America.
nery.
Grapevines
Main article: Vitis

Yaquti Grapes production in 2008, Iran.Most grapes come from cultivars of Vitis vinifera, the European grapevine native to the Mediterranean and Central Asia. Minor amounts of fruit and wine come from American and Asian species such as:

Vitis labrusca, the North American table and grape juice grapevines (including the concord cultivar), sometimes used for wine. Native to the Eastern United States and Canada.
Vitis riparia, a wild vine of North America, sometimes used for winemaking and for jam. Native to the entire Eastern U.S. and north to Quebec.
Vitis rotundifolia, the muscadines, used for jams and wine. Native to the Southeastern United States from Delaware to the Gulf of Mexico.
Vitis amurensis, the most important Asian species
Distribution and production
Seedless grapesRaisins, currants and sultanas

RaisinsIn most of Europe, dried grapes are referred to as "raisins" or the local equivalent. In the UK, three different varieties are recognized, forcing the EU to use the term "Dried vine fruit" in official documents

Although grape seeds contain many nutrients, some consumers choose seedless grapes; seedless cultivars now make up the overwhelming majority of table grape plantings. Because grapevines are vegetatively propagated by cuttings, the lack of seeds does not present a problem for reproduction. It is, however, an issue for breeders, who must either use a seeded variety as the female parent or rescue embryos early in development using tissue culture techniques.

Grape production in 2005According to the Food and Agriculture Organization (FAO), 75,866 square kilometres of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year.
Anthocyanins and other phenolics

Grape cross-sectionAnthocyanins tend to be the main polyphenolics in purple grapes whereas flavan-3-ols (e.g., catechins) are the more abundant phenolic in white varieties.[26] Total phenolic content, an index of dietary antioxidant strength, is higher in purple varieties due almost entirely to anthocyanin density in purple grape skin compared to absence of aSeed constituents
Since the 1980s, biochemical and medical studies have demonstrated significant antioxidant properties of grape seed oligomeric proanthocyanidins.[32] Together with tannins, polyphenols and polyunsaturated fatty acids, these seed constituents display inhibitory activities against several experimental disease models, including cancer, heart failure and other disorders of oxidative stress.
nthocyanins in white grape skin.
Concord grape juice
Commercial juice products from Concord grapes have been applied in medical research studies, showing potential benefits against the onset stage of cancer,[38] platelet aggregation and other risk factors of atherosclerosis,[39] loss of physical performance and mental acuity during aging[40] and hypertension in humans.[41]

[edit] Religious significance
See also: Wine#Religious_uses
In the Bible, grapes are first mentioned when Noah grows them on his farm (Genesis 9:20-21). Instructions concerning wine are given in the book of Proverbs and in the book of Isaiah, such as in Proverbs 20:1 and Isaiah 5:20-25. Deuteronomy 18:3-5,14:22-27,16:13-15 tell of the use of wine during Jewish feasts. Grapes were also significant to both the Greeks and Romans, and their God of agriculture, Dionysus, was linked to grapes and wine, being freGallery
Grapes - flower buds
Grapes - flowers
Grape fruits in a tender stage
Vinyard in the Troodos

quently portrayed with grape leaves on his head.[42] Grapes are especially significant for Christians, who since the Early Church have used wine in their celebration of the Eucharist.[
http://en.wikipedia.org/wiki/Grape

watermelon fruit

Watermelon (Citrullus lanatus (Thunb.), family Cucurbitaceae) can be both the fruit and the plant of a vine-like (scrambler and trailer) plant originally from southern Africa, and is one of the most common types of melon. This flowering plant produces a special type of fruit known by botanists as a pepo, a berry which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp); pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon (although not in the genus Cucumis), has a smooth exterior rind (green, yellow and sometimes white) and a juicy, sweet interior flesh (usually pink, but sometimes orange, yellow, red and sometimes green if not ripe). It is also commonly usHistory
Watermelon is thought to have originated in southern Africa, where it is found growing wild, because it reaches maximum genetic diversity there, resulting in sweet, bland and bitter forms. Alphonse de Candolle, in 1882,[1] already considered the evidence sufficient to prove that watermelon was indigenous to tropical Africa.[2] Though Citrullus colocynthis is often considered to be a wild ancestor of watermelon and is now found native in north and west Africa,
ed to make a variety of salads, most notably fruit salad.
is not known when the plant was first cultivated, but Zohary and Hopf note evidence of its cultivation in the Nile Valley from at least as early as the second millennium BC. Although watermelon is not depicted in any Egyptian hieroglyphic text nor does any ancient writer mention it, finds of the characteristically large seed are reported in Twelfth dynasty sites; numerous watermelon seeds were recovered from the tomb of Pharaoh Tutankhamun.[4]

By the 10th century AD, watermelons were being cultivated in China, which is today the world's single largest watermelon producer. By the 13th century, Moorish invaders had introduced the fruCulture

Flower stems of male and female watermelon blossoms, showing ovary (incipient fruit if pollinated) on the femaleFor commercial plantings, one beehive per acre (4,000 m² per hive) is the minimum recommendation by the US Department of Agriculture for pollination of conventional, seeded varieties. Because seedless hybrids have sterile pollen, pollinizer rows of varieties with viable pollen must also be planted. Since the supply of viable pollen is reduced and pollination is much more critical in producing the seedless variety, the recommended number of hives per acre, or pollinator density, increases to three hives per acre (1,300 m² per hive).
it to Europe; according to John Mariani's The Dictionary of American Food and Nutrition
Watermelon, raw (edible parts) Nutritional value per 100 g (3.5 oz)
Energy 127 kJ (30 kcal)
Carbohydrates 7.55 g
Sugars 6.2 g
Dietary fiber 0.4 g
Fat 0.15 g
Protein 0.61 g
Water 91.45 g
Vitamin A equiv. 28 μg (3%)
Thiamine (Vit. B1) 0.033 mg (3%)
Riboflavin (Vit. B2) 0.021 mg (1%)
Niacin (Vit. B3) 0.178 mg (1%)
Pantothenic acid (B5) 0.221 mg (4%)
Vitamin B6 0.045 mg (3%)
Folate (Vit. B9) 3 μg (1%)
Vitamin C 8.1 mg (14%)
Calcium 7 mg (1%)
Iron 0.24 mg (2%)
Magnesium 10 mg (3%)
Phosphorus 11 mg (2%)
Potassium 112 mg (2%)
Zinc 0.10 mg (1%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database


A basket of watermelons displayed in a Singapore supermarket.A watermelon contains about 6% sugar and 92% water by weight.[6] As with many other fruits, it is a source of vitamin C.
Drink, "watermelon" made its first appearance in an English dictionary in 1615
Varieties

Watermelon with yellow flesh
Russian President Dmitry Medvedev testing a watermelon on a farm in the Volga regionThere are more than 1200[14] varieties of watermelon ranging in size from less than a pound, to more than two hundred pounds, with flesh that is red, orange, yellow or white.[15] Several notable varieties are included here.

Carolina Cross: This variety of watermelon produced the current world record watermelon weighing 262 pounds (119 kg). It has green skin, red flesh and commonly produces fruit between 65 and 150 pounds (29 and 68 kg). It takes about 90 days from planting to harvest.[16]
Yellow Crimson Watermelon: variety of watermelon that has a yellow colored flesh. This particular type of watermelon has been described as "sweeter" and more "honey" flavored than the more popular red flesh watermelon.[17]
Orangeglo: This variety has a very sweet orange pulp, and is a large oblong fruit weighing 9–14 kg (20–30 pounds). It has a light green rind with jagged dark green stripes. It takes about 90–100 days from planting to harvest.[18]
The Moon and Stars variety of watermelon has been around since 1926.[19] The rind is purple/black and has many small yellow circles (stars) and one or two large yellow circles (moon). The melon weighs 9–23 kg (20–50 pounds).[20] The flesh is pink or red and has brown seeds. The foliage is also spotted. The time from planting to harvest is about 90 days.[21]
Cream of Saskatchewan: This variety consists of small round fruits, around 25 cm (10 inches) in diameter. It has a quite thin, light green with dark green striped rind, with sweet white flesh and black seeds. It can grow well in cool climates. It was originally brought to Saskatchewan, Canada by Russian immigrants. These melons take 80–85 days from planting to harvest.[22]

Watermelon output in 2005Melitopolski: This variety has small round fruits roughly 28–30 cm (11–12 inches) in diameter. It is an early ripening variety that originated from the Volga River region of Russia, an area known for cultivation of watermelons. The Melitopolski watermelons are seen piled high by vendors in Moscow in summer. This variety takes around 95 days from planting to harvest.[23]
Densuke Watermelon: This variety has round fruit up to 25 lb (11 kg). The rind is black with no stripes or spots. It is only grown on the island of Hokkaido, Japan, where up to 10 000 watermelons are produced every year. In June 2008, one of the first harvested watermelons was sold at an auction for 650 000 yen (6300 USD), making the most expensive watermelon ever sold. The average selling price is generally around 25 000 yen (250 USD).[24]
Cultural uses and references

Watermelon and other fruit in Boris Kustodiev's Merchant's Wife.In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year's holiday, Tết, as a snack.[25]
Stereotypical caricatures may depict African Americans as being inordinately fond of watermelon.[26]
The Oklahoma State Senate passed a bill on 17 April 2007 declaring watermelon as the official state vegetable, with some controversy surrounding whether a watermelon is a fruit.[27]
The citrulline which exists in watermelon (especially in the rind) is a known stimulator of nitric oxide. Nitric oxide is thought to relax and expand blood vessels, much like the erectile dysfunction drug Viagra, and may even increase libido.[28]
Fans of the Saskatchewan Roughriders of the CFL started a tradition of hollowing out a watermelon and wearing it as a makeshift football helmet (the color of the Roughriders is green). During the 2009 Grey Cup in Calgary (between the Montreal Alouettes and the Roughriders), thousands of watermelons had to be imported to Calgary supermarkets to prevent a shortage being caused by Rider fans.[29]
The town of Chinchilla in Queensland, Australia holds a biannual festival celebrating all things melon.
The Ten-lined June beetle is often affectionately referred to as a Watermelon Beetle, due to the green, striped pattern on its back.
Gallery
http://en.wikipedia.org/wiki/Watermelon

Passion fruit

Passiflora edulis
From Wikipedia, the free encyclopediaJump to: navigation, search
"Passionfruit" and "Passion fruit" redirect here. For other uses, see Passion fruit (disambiguation)
Passionfruit

Ripe purple type from Australia and its cross section
Scientific classification
Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Malpighiales

Family: Passifloraceae

Genus: Passiflora

Species: P. edulis

Binomial name
Passiflora edulis
Sims, 1818[1]


Passion Fruit vinePassiflora edulis is a vine species of passion flower that is native to Paraguay, Brazil and northeastern Argentina (Corrientes and Misiones provinces).[1] Common names include Passion Fruit (UK and US), Passionfruit (Australia and New Zealand), Granadilla (South America and South Africa), ""Pasiflora"" (Israel), Parchita (Venezuela), Maracujá (Brazil), Lilikoʻi (Hawaiian), Magrandera Shona (Zimbabwe), and Lạc tiên, Chanh dây or Chanh leo (Vietnamese) . It is cultivated commercially in frost-free areas for its fruit and is widely grown in India, Sri Lanka, New Zealand, the Caribbean, Brazil, Colombia, Ecuador, Indonesia, Peru, California, Florida, Haiti, Hawaii, Australia, East Africa, Mexico, Israel and South Africa. The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance the aroma. The fruit shown are mature for juicing and culinary use. For eating right out of the fruit, the fruit should be allowed to wrinkle for a few days to raise the sugar levels and enhance the flavor.
The purple varieties of the fruit have been found to contain traces of cyanogenic glycosides in the skin.[4]

Contents [hide]
1 Uses
2 Nutrition
3 In culture
4 See also
5 Gallery
6 References
7 External linksIn Brazil,
In Brazil, passion fruit mousse is a common dessert, and passion fruit seeds are routinely used to decorate the tops ofIn Colombia this one of the most important fruits, specially for juices and desserts. It is a common fruit all over the country and there you can find 3 kinds of "Maracuyá" fruit. Colombia is the 2nd south american country, after Brazil, with megadiverse fruits.
In the Dominican Republic, where it is locally called chinola, it is used to make juice and jams. Passion fruit-flavoured syrup is used on shaved ice, and the fruit is also eaten raw sprinkled with sugar.
In Hawaii, the varieties are called yellow lilikoʻi and purple lilikoʻi and the fruit is normally eaten raw. Hawaiians usually crack the rind of the passion fruit either with their hands or teeth and suck out the flavorful pulp and seeds.[citation needed] Passion fruit can also be cut in half and the pulp can easily be scooped out with a spoon. Passion fruit-flavored syrup is a popular topping for shave ice. Ice cream and mochi are also flavored with passion fruit, as well as many other desserts such as cookies, cakes, and ice cream. Passion fruit is also favored as a jam or jelly, as well as a butter. Passion fruit is not widely available in stores, so most of the fruit comes from backyard gardens or wild groves. It can be found, however, in farmers' markets throughout the islands.
In Indonesia, there are two types of passionfruit (local name: 'markisa'), white flesh and yellow flesh. The white one is normally eaten straight as a fruit. The yellow one is commonly strained to obtain its juice, which is cooked with sugar to make thick syrup. Bottles or plastic jugs of concentrated syrup (generally produced in Sumatra from fruit grown in the Lake Toba region[citation needed]) are sold in many supermarkets. Dilution of one part syrup to four (or more) parts water is recommended.
In New Zealand and Australia, where it is called "passionfruit", it is available commercially both fresh and tinned. Fresh passionfruit is eaten for breakfast in the Summer months, is added to fruit salads, and fresh fruit pulp or passion fruit sauce is commonly used in desserts, including as a topping for pavlova (a regional meringue cake) and ice cream, a flavouring for cheesecake, and in the icing of vanilla slices. A passion fruit-flavoured soft drink called Passiona has also been manufactured in Australia for several decades.
In Paraguay, passion fruit is used mainly to make juice, prepare desserts like passion fruit mousse,cheesecake, ice cream, to flavor yogurts and cocktails.
In Mexico, passion fruit is used to make juice or is eaten raw with chili powder and lime.
In Puerto Rico, where the fruit is known as "Parcha", it is widely believed to lower blood pressure. [6] is probably because it contains harmala alkaloids and is a mild RIMA.[citation needed] Passion fruit juice is also very common there and is used in juices, ice cream or pastries.
In Peru, passion fruit is used in several desserts, especially cheesecakes. It is also drunk alone as passion fruit juice and used in ceviche variations and in cocktails, including the passion fruit sour, a variation of the Pisco Sour
In the Philippines, passion fruit is commonly sold in public markets and in public schools. Some vendors sell the fruit with a straw in it to suck the seeds and juices inside. It is not very popular because of its sour flavor, and the fruit is very seasonal.
In Vietnam, passion fruit is blended with honey and ice to create refreshing smoothies.
In South Africa, passion fruit, known locally as Granadilla (the yellow variety as Guavadilla), is used to flavor yogurt. It is also used to flavour soft drinks such as Schweppes Sparkling Granadilla and numerous cordial drinks. It is often eaten raw or used as a topping for cakes and tarts. Granadilla juice is commonly available in restaurants. The yellow variety is used for juice processing, while the purple variety is sold in fresh fruit markets.
In the United States it is often used as an ingredient in juice mixes.
[edit] Nutrition
Passion-fruit, (granadilla), purple, raw Nutritional value per 100 g (3.5 oz)
Energy 406 kJ (97 kcal)
Carbohydrates 23.38 g
Sugars 11.20 g
Dietary fiber 10.4 g
Fat 0.70 g
Protein 2.20 g
Vitamin A equiv. 64 μg (7%)
Riboflavin (Vit. B2) 0.130 mg (9%)
Niacin (Vit. B3) 1.500 mg (10%)
Folate (Vit. B9) 14 μg (4%)
Vitamin C 30.0 mg (50%)
Calcium 12 mg (1%)
Iron 1.60 mg (13%)
Magnesium 29 mg (8%)
Phosphorus 68 mg (10%)
Potassium 348 mg (7%)
Zinc 0.10 mg (1%)
Nutrient values and weights are for edible portion.
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Fresh passion fruit is high in beta carotene, potassium, and dietary fiber. Passion fruit juice is a good source of ascorbic acid (vitamin C), and good for people who have High blood pressure.[7] The yellow variety is used for juice processing, while the purple variety is sold in fresh fruit markets.

[edit] In culture
The passion fruit has had a religious association as reflected by the name "passion" given to it by Catholic missionaries who thought that certain parts of the fruit bore some religious connections.[citation needed] These missionaries (who were joined by the Spanish Conquistadors in South America), saw a way of illustrating the Crucifixion:[citation needed]

The three stigmas were to reflect the three nails in Jesus's hands and feet.
The threads of the passion flower were believed to be a symbol of the Crown of Thorns.
The vine's tendrils were likened to the whips.
The five anthers represented the five wounds.
The ten petals and sepals regarded to resemble the Apostles (excluding Judas and Peter).
The flower of the passion fruit is considered as the national flower of Paraguay.

[edit] See also
Giant granadilla
Granadilla
Sweet granadilla
[edit] Gallery cakes. http://en.wikipedia.org/wiki/Passiflora_edulis

Pineapple

Pineapple
From Wikipedia, the free encyclopediaJump to: navigation, search
For other uses, see Pineapple (disambiguation).
Pineapple

A pineapple, on its parent plant
Scientific classification
Kingdom: Plantae

(unranked): Angiosperms

(unranked): Monocots

(unranked): Commelinids

Order: Poales

Family: Bromeliaceae

Subfamily: Bromelioideae

Genus: Ananas

Species: A. comosus

Binomial name
Ananas comosus
(L.) Merr.
Synonyms
Ananas sativus


Pineapple (Ananas comosus) is the common name for a tropical plant and its edible fruit which are coalesced berries.[1] Pineapples are the only bromeliad fruit in widespread cultivation. It can be grown as an ornamental, especially from the leafy tops. Some sources say that the plant will flower after about 24 months & produce a fruit during the following six months[2] while others indicate a 20-month timetable.[3]

Pineapple is eaten fresh or canned or juiced. It is popularly used in desserts, salads, as a complement to meat dishes and in fruit cocktail. The popularity of the pineapple is due to its sweet-sour taste containing 15% sugar and malic and citric fruit acids. It is also high in vitamin B1, B2, B6 and C. Its protein-digesting enzyme bromelain seems to help digestion at the end of a high protein meal.[4]
Etymology

Pineapple and its cross sectionThe word pineapple in English was first recorded in 1398, when it was originally used to describe the reproductive organs of conifer trees (now termed pine cones). The term pine cone for the reproductive organ of conifer trees was first recorded in 1694. When European explorers discovered this tropical fruit, they called them pineapples (term first recorded in that sense in 1664 because of their resemblance to what is now known as the pine cone).[5]

In the scientific binomial Ananas comosus, ananas, the original name of the fruit, comes from the Tupi (Rio de Janeiro, Brazil) word nanas, meaning "excellent fruit",[6] as recorded by André Thevet in 1555, and comosus, "tufted", refers to the stem of the fruit. Other members of the Ananas genus are often called pine as well by laymen.

Many languages use the Tupian term ananas. In Spanish, pineapples are called piña "pine cone" in Spain and most Hispanic American countries, or ananá (ananás in Argentina) (see the piña colada drink). They have varying names in the languages of India: "Anaasa" (అనాస) in telugu, annachi pazham (Tamil), anarosh (Bengali), and in Malayalam, kaitha chakka. In Malay, pineapples are known as "nanas" or "nenas". In the Maldivian language of Dhivehi, pineapples are known as alanaasi. A large, sweet pineapple grown especially in Brazil is called abacaxi [abakaˈʃi].

Botany

A pineapple flower in Iriomote, JapanThe pineapple is a herbaceous short-lived perennial plant which grows to 1.0 to 1.5 metres (3.3 to 4.9 ft) tall. The plant only produces one fruit and then dies. Commercially suckers that appear around the base are cultivated. It has 30 or more long, narrow, fleshy, trough-shaped leaves with sharp spines along the margins that are 30 to 100 centimetres (1.0 to 3.3 ft) long, surrounding a thick stem. In the first year of growth the axis lengthens and thickens, bearing numerous leaves in close spirals. After 12 to 20 months the stem grows into a spike-like inflorescence up to 15 cm long with over 100 spirally arranged, trimerous flowers, each subtended by a bract. Flower colours vary, depending on variety, from lavender, through light purple to red.
Pollination
Pollination is required for seed formation, but the presence of seeds negatively affects the quality of the fruit. In Hawaii, where pineapple is cultivated on an agricultural scale, importation of hummingbirds is prohibited for this reason.[8] Certain bat-pollinated wild pineapples only open their flowers at night.

Nutrition

A basket of pineapples displayed in a Singapore supermarketPineapple, raw Nutritional value per 100 g (3.5 oz)
Energy 202 kJ (48 kcal)
Carbohydrates 12.63 g
Sugars 9.26 g
Dietary fiber 1.4 g
Fat 0.12 g
Protein 0.54 g
Thiamine (Vit. B1) 0.079 mg (6%)
Riboflavin (Vit. B2) 0.031 mg (2%)
Niacin (Vit. B3) 0.489 mg (3%)
Pantothenic acid (B5) 0.205 mg (4%)
Vitamin B6 0.110 mg (8%)
Folate (Vit. B9) 15 μg (4%)
Vitamin C 36.2 mg (60%)
Calcium 13 mg (1%)
Iron 0.28 mg (2%)
Magnesium 12 mg (3%)
Phosphorus 8 mg (1%)
Potassium 115 mg (2%)
Zinc 0.10 mg (1%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database


Charles II presented with the first pineapple grown in England (1675 painting by Hendrik Danckerts)Pineapple is a good source of manganese (91% DV in a 1 cup serving), and also contains significant amounts of vitamin C (94% DV in a 1 cup serving) and vitamin B1 (8% DV in a 1 cup serving).[9]

Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in raw pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts, but it breaks down during cooking and the canning process. Though some have claimed pineapple should not be consumed by people with Ehlers Danlos Syndrome or kidney or liver disease, the quantity of bromelain in the fruit is probably not medically signifiDistribution
The plant is indigenous to South America, though little is known about the origin of the domesticated pineapple (Pickersgill, 1976). M.S. Bertoni (1919)[12] considered the Parana—Paraguay river drainages to be the place of origin of A. comosus.[13] The natives of southern Brazil and Paraguay spread the pineapple throughout South America, and it eventually reached the Caribbean. Columbus discovered it in the Indies and brought it back with him to Europe.[14] The Spanish introduced it into the Philippines, Hawaii (introduced in the early 19th century, first commercial plantation 1886), Zimbabwe and Guam. The fruit was cultivated successfully in European hothouses, and pineapple pits, beginning in 1720.
cant, being mostly in the inedible stalk.
Cultivation
Southeast Asia dominates world production: in 2001 Thailand produced 1.979 million tons and the Philippines 1.618 million tons, while in the Americas Brazil produced 1.43 million tons. Total world production in 2001 was 14.220 million tons. The primary exporters of fresh pineapples in 2001 were Costa Rica, 322,000 tons; Côte d'Ivoire, 188,000 tons; and the Philippines, 135,000 tons.


An unripe pineapple fruit
A pineapple field in GhanaSince about 2000, the most common fresh pineapple fruit found in U.S. and European supermarkets is a low-acid hybrid that was developed in Hawaii in the early 1970s.
http://en.wikipedia.org/wiki/Pineapple

Strawberry

Garden strawberry
From Wikipedia, the free encyclopediaJump to: navigation, search
This article is about the most commonly cultivated strawberry. For other species, see Fragaria.
Garden strawberry

Garden strawberries grown hydroponically
Scientific classification
Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: RosalesManuring and harvesting
Most strawberry plants are now fed with artificial fertilizers, both before and after harvesting, and often before planting in plasticulture.[15]

The harvesting and cleaning process has not changed substantially over time. The delicate strawberries are still harvested by hand.[16] Grading and packing often occurs in the field, rather than in a processing facility.[16] In large operations, strawberries are cleaned by means of water streams and shaking conveyor belts.[17]

[edit] Pests
Around 200 species of pests are known to attack strawberries both directly and indirectly.[18] These pests include slugs, moths, fruit flies, chafers, strawberry root weevils, strawberry thrips, strawberry sap beetles, strawberry crown moth, mites, aphids, and others.[18][19]

A number of species of Lepidoptera feed on strawberry plants; for details see this list.

[edit] Diseases
See also: List of strawberry diseases
Strawberry plants can fall victim to a number of diseases.[20] The leaves may be attacked by powdery mildew, leaf spot (caused by the fungus Sphaerella fragariae), leaf blight (caused by the fungus Phomopsis obscurans), and by a variety of slime molds.[20] The crown and roots may fall victim to red stele, verticillium wilt, black root rot, and nematodes.[20] The fruits are subject to damage from gray mold, rhizopus rot, and leather rot.[20] The plants can also develop disease from temperature extremes during winter.[20] When watering your strawberries, be sure to water only the roots and not the leaves, as moisture on the leaves encourages growth of fungus. Ensure that the strawberries are placed in a windy area to prevent the fungus from occurring
Production trends

Strawberry output in 2005World strawberry production in tonnes[21] Country 2005 2006 2007 2008
Egypt 100,000 100,000 104,000 200,254
Germany 146,500 173,230 158,658 150,854
Italy 146,769 131,305 57,670 155,583
Japan 196,200 190,700 193,000
Mexico 162,627 191,843 176,396 207,485
Morocco 118,600 112,000 100,000 130,000
Poland 184,627 193,666 174,578 200,723
Russia 221,000 227,000 230,400 145,000
Korea, South 201,995 205,307 203,227
Spain 320,853 333,485 263,900
Turkey 200,000 211,127 250,316 261,078
United Kingdom 68,600 73,900 87,200
USA 1,053,242 1,090,436 1,133,703 1,148,530
Total world 3,782,906 3,917,140 3,824,678 4,068,454

[edit] Agronomy

A diorama created from beeswax by Dr. Henry Brainerd Wright at the Louisiana State Exhibit Museum in Shreveport, Louisiana depicts strawberry harvesting. Strawberries are particularly grown in the southeastern portion of the state about Hammond.Strawberries are an easy plant to grow, and can be grown almost anywhere in the world. The best thing to do is to buy a plant in early to middle spring. Place the plant preferably in full sun, and in somewhat sandy soil. Strawberries are a strong plant that will survive many conditions, but, during the time that the plant is forming fruit, it is important for it to get enough water. Strawberries can also be grown as a potted plant, and will still produce fruit.
Uses
In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in such things as cereal bars. Strawberries are a popular addition to dairy products, as in strawberry-flavored ice cream, milkshakes, smoothies, and yogurts. Strawberries and Cream is a popular dessert, famously consumed at Wimbledon. Strawberry pie is also popular. Strawberries can be dipped in melted chocolate fondue as a Allergy
Some people experience an anaphylactoid reaction to the consumption of strawberries.[27] The most common form of this reaction is oral allergy syndrome, but symptoms may also mimic hay fever or include dermatitis or hives, and, in severe cases, may cause breathing problems. Some research suggests that the allergen may be tied to a protein involved in the ripening of fruits, which was named Fra a1 (Fragaria allergen1). Homologous proteins are found in birch and apple, which suggests that people may develop cross-reactivity to all three species.
healthier way to enjoy chocolate.[22]Gallery
Ready to eat Strawberries
Closeup of the surface of a strawberry shows achenes with style and stigma attached
Strawberry flowers and developing fruit
Halved strawberry showing internal structure

Ripe and unripe strawberries
Organic strawberry in Romania

http://en.wikipedia.org/wiki/Garden_strawberry



Family: Rosaceae

Subfamily: Rosoideae

Genus: Fragaria

Species: F. × ananassa

Binomial name
Fragaria × ananassa
Duchesne

The garden strawberry, Fragaria × ananassa, is a hybrid species that is cultivated worldwide for its aggregate accessory fruit, the (common) strawberry. The fruit is widely appreciated, mainly for its characteristic aroma but also for its bright red color, and it is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, and milk shakes. Artificial strawberry aroma is also widely used in all sorts of industrialized food products.

The garden strawberry was first bred in Brittany, France, about 1740 via a cross of Fragaria virginiana from eastern North America , which was noted for its flavor, and Fragaria chiloensis from Chile and Argentina brought by Amédée-François Frézier, which was noted for its large size.[1
The strawberry is, in technical terms, an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries (achenes) but from the receptacle that holds the ovaries.[3]
Cultivation

Fragaria × ananassa 'Gariguette,' a cultivar grown in southern FranceStrawberry cultivars vary remarkably in size, color, flavor, shape, degree of fertility, season of ripening, liability to disease and constitution of plant.[4] Some vary in foliage, and some vary materially in the relative development of their sexual organs. In most cases the flowers appear hermaphroditic in structure, but function as either male or female.[5]

For purposes of commercial production, plants are propagated from runners (stolons) and, in general, distributed as either bare root plants or plugs. Cultivation follows one of two general models, annual plasticulture[6] or a perennial system of matted rows or mounds.[7] A small amount of strawberries are also produced in greenhouses during the off season.[8]
The bulk of modern commercial production uses the plasticulture system. In this method, raised beds are formed each year, fumigated, and covered with plastic to prevent weed growth and erosion. Plants, usually obtained from northern nurseries, are planted through holes punched in this covering, and irrigation tubing is run underneath. Runners are removed from the plants as they appear, to encourage the plants to put most of their energy into fruit development. At the end of the harvest season, the plastic is removed and the plants are plowed into the ground.[6][9] Because strawberry plants more than a year or two old begin to decline in productivity and fruit quality, this system of replacing the plants each year allows for improved yields and denser plantings.[6][9] However, because it requires a longer growing season to allow for establishment of the plants each year, and because of the increased costs in terms of forming and covering the mounds and purchasing plants each year, it is not always practical in all areas.[9]

The other major method, which uses the same plants from year to year growing in rows or on mounds, is most common in colder climates.[6][7] It has lower investment costs, and lower overall maintenance requirements.[7] Yields are typically lower than in plasticulture.[7]

A third method uses a compost sock. Plants grown in compost socks have been shown to produce significantly higher oxygen radical absorbance capacity (ORAC), flavonoids, anthocyanins, fructose, glucose, sucrose, malic acid, and citric acid than fruit produced in the black plastic mulch or matted row systems.[10] Similar results in an earlier 2003 study conducted by the US Dept of Agriculture, at the Agricultural Research Service, in Beltsville Maryland, confirms how compost plays a role in the bioactive qualities of two strawberry cultivars.[11]

Lychees

Lychee
From Wikipedia, the free encyclopediaJump to: navigation, search
Lychee

Scientific classification
Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Sapindales

Family: Sapindaceae

Subfamily: Sapindoideae

Genus: Litchi
Sonn.
Species: L. chinensis

Binomial name
Litchi chinensis
Sonn.[1]

The lychee (Litchi chinensis, and commonly called leechi, litchi, laichi, lichu) (Hindi: लीची, līchī) (Chinese:荔枝, lizhi) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to China, and now cultivated in many parts of the world. The fresh fruit has a "delicate, whitish pulp" with a "perfume" flavor that is lost in canning, so the fruit is mostly eaten fresh.[2]

Lychee is an evergreen tree, reaching 10–20 m tall, bearing fleshy fruits that are up to 5 cm (2.0 in) long and 4 cm (1.6 in) wide. The outside of the fruit is covered by a pink-red, roughly-textured rind that is inedible but easily removed to expose a layer of sweet, translucent white flesh. Lychees are eaten in many different dessert dishes, and are especially popular in China, throughout South-East Asia, along with South Asia.[2][3]
Contents [hide]
1 Taxonomy
2 Description
3 History
4 Cultivation and uses
5 Cultivars
6 Nutritional Facts
7 Cultivars
8 See also
9 References
10 Further reading
11 External links

[edit] Taxonomy

Pierre Sonnerat's drawing from Voyage aux Indes Orientales et à la Chine (1782)Litchi chinensis was described and named by Pierre Sonnerat in his Voyage aux Indes orientales et à la Chine, fait depuis 1774 jusqu'à 1781 (1782). There are three subspecies, determined by flower arrangement, twig thickness, fruit, and number of stamens.

Litchi chinensis subsp. chinensis is the only commercialized lychee. It grows wild in southern China, northern Vietnam, and Cambodia. It has thin twigs, flowers typically have six stamens, fruit are smooth or with protuberances up to 2 mm.
Litchi chinensis subsp. philippinensis (Radlk.) Leenh. It is common in the wild in Phillippines and Papua New Guinea and rarely cultivated. It has thin twigs, six to seven stamens, long oval fruit with spiky protuberances up to 3 mm.
Litchi chinensis subsp. javensis. It is only known in cultivation, in Malaysia and Indonesia. It has thick twigs, flowers with seven to eleven stamens in sessile clusters, smooth fruit with protuberances up to 1 mm.[5]
[edit] Description

Litchi chinensis flowers.L. chinensis is an evergreen tree that is frequently less than 10 m (33 ft) tall, sometimes reaching more than 15 m (49 ft). The bark is grey-black, the branches a brownish-red. Leaves are 10 to 25 cm (3.9 to 9.8 in) or longer, with leaflets in 2-4 pairs.[6] Flowers grow on a terminal inflorescence with many panicles on the current season's growth. The panicles grow in clusters of ten or more, reaching 10 to 40 cm (3.9 to 16 in) or longer, holding hundreds of small white, yellow, or green flowers that are distinctively fragrant.[5]

History

Leaves & flowers at Samsing in Darjeeling district of West Bengal, India.Cultivation of Lychee began in the region of southern China, Malaysia, and northern Vietnam. Wild trees still grow in rainforest in Guangdong province and on Hainan Island. Unofficial records in China refer to Lychee as far back as 2000 BCE.[7]

In the 1st century, fresh lychees were in such demand at the Imperial Court, that a special courier service with fast horses would bring the fresh fruit from Canton. There was great demand for lychee in the Sung Dynasty (960-1279ACE), according to Ts'ai Hsiang, in his Li chi pu (Treatise on Lychees). It was also the favourite fruit of Emperor Li Longji (Xuanzong)'s favoured concubine Yang Yuhuan (Yang Guifei). The emperor had the fruit delivered at great expense to the capital.[2]

In the Chinese classical work, Shanglin Fu, it is related that the alternate name, meaning leaving its branches, is so-called because once the fruit is picked it deteriorates quickly.
Cultivation and uses

Lychees, showing a peeled fruit
Germinating Lychee seed with its main root.(about 3 months old)
A normal-sized seed(left) and a small-sized (Chicken tongue) seed(right)Lychees are extensively grown in China, and also elsewhere in South-East Asia, Thailand, Laos, Cambodia, Vietnam, Pakistan, Bangladesh, India, southern Japan, and more recently in California, Hawaii, Texas, Florida,[8] the wetter areas of eastern Australia and sub-tropical regions of South Africa, Israel and also in the states of Sinaloa and San Luis Potosí (specifically, in La Huasteca) in Mexico. They require a warm subtropical to tropical climate that is cool but also frost-free or with only very slight winter frosts not below -4°C, and with high summer heat, rainfall, and humidity. Growth is best on well-drained, slightly acidic soils rich in organic matter. A wide range of cultivars is available, with early and late maturing forms suited to warmer and cooler climates respectively. They are also grown as an ornamental tree as well as for their fruit.
Cultivars
There are numerous lychee cultivars, with considerable confusion regarding their naming and identification. The same cultivar grown in different climates can produce very different fruit. Cultivars can also have different synonyms in various parts of the world. Southeast Asian countries, along with Australia, use the original Chinese names for the main cultivars. India grows more than a dozen different cultivars. South Africa grows mainly the 'Mauritius' cultivar. Most cultivars grown in the United States were imported from China, except for the 'Groff', which was developed in the state of Hawaii.[3]

Different cultivars of lychee are popular in the varying growing regions and countries. In China, popular cultivars include: Sanyuehong, Baitangying, Baila, Shuidong, Feizixiao, Dazou, Heiye, Nuomici, Guiwei
Nutritional Facts
Lychee (edible parts) Nutritional value per 100 g (3.5 oz)
Energy 276 kJ (66 kcal)
Carbohydrates 16.5 g
Dietary fiber 1.3 g
Fat 0.4 g
Protein 0.8 g
Vitamin C 72 mg (120%)
Calcium 5 mg (1%)
Magnesium 10 mg (3%)
Phosphorus 31 mg (4%)
Edible parts are 60% of total weight
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

The Lychee contains on average a total 72 mg of Vitamin C per 100 grams of fruit.[10] On average nine lychee fruits would meet an adult’s daily recommended Vitamin C requirement.

A cup of Lychee fruit provides, among other minerals, for a 2000 Calorie diet, 14%DV of copper, 9%DV of phosphorus, and 6%DV of potassium.

Lychees are low in saturated fat and sodium and are cholesterol free (like all plant-based foods) . Most of the energy in a lychee is in the form of carbohydrate (sugar). Lychees are high in polyphenols, containing 15% more than grapes, a fruit commonly referenced as high in polyphenols.[11]
http://en.wikipedia.org/wiki/Lychee