Fruits (Engl)

Berries, Raspberry Blueberry Mulberry (Engl)



The Raspberry, Blueberry, Mulberry, Dwarfs, and Panama Berry are all mentioned. Great advise on how to look after Berries and the taste is described.













How to Harvest & Store Blueberries (Engl)

Harvesting and storing blueberries is simple by waiting at least a week after they turn blue to pick them, washing the berries free of dust and dirt and storing them in a single layer in the refrigerator or the freezer. Pick plump, sweet blueberries when the time is right with advice from a sustainable gardener in this free video on gardening.


(Blueberry Ash Variety)

Kiwi Fruits (Engl)







Blackcurrants (Engl)

Ongoing research continues to prove the limitless health benefits of the New Zealand Blackcurrant. Remarkably high levels of GLA and anthocyanins have linked New Zealand blackcurrants to fighting cancer and reducing symptoms of PMS and menopause, along with improving brain, skin, digestive and visual health.




Dragon Fruit (Engl)



Common name: Dragon Fruit or Dragon Pearl Fruit.
Scientific name: Hylocereus undatus, or its synonym, Cereus triangularis.
Malay name: Kaktus madu.
Chinese name: Long guo (Mandarin).
Vietnamese name: Thanh long.
Other common names: Pitahaya, Strawberry Pear, Cactus fruit, Night blooming Cereus, Belle of the Night, Cinderella plant.

The fruit is native to Central America. It is known as Pitahaya in Mexico and as Pitaya roja in Central America and northern South America. Pitahaya is the Spanish name for fruiting vines of Central America. The fruit was introduced in Vietnam by the French over a hundred years ago. According to some, the French took the fruit from Nicaragua and Columbia while others said they brought it from Guyana (South America) in 1870 as an ornamental plant. For its large attractive flowers which bloom only at night, the flamboyant plant is also known as "moonflower" or "lady of the night".
When the Vietnamese discovered the plant's tasty fruit, they cultivated it for food, just as the Mexicans did. The Vietnamese now regard this fruit as indigenous, especially the white flesh variety.

Preparing a Dragon Fruit for a Fruit Salad (Engl)

Tropical Dragon Fruit (Engl)

Learn all about the delicious and exotic tropical Dragon fruit, including its history, selection and handling and its many uses.




Coconuts (Engl)  (Link)


































http://abcnews.go.com/video/playerIndex?id=8330145


Roasted Autumn Fruits (Engl) (Link)



Roasted Autumn Fruits



Bergamot (Engl) (Link)

http://www.bergamottoconsorzio.it/aprivideoENG.html

HoshiGaki (Engl)



Hoshigaki are made by peeling fresh Hachiya persimmons, then hanging them up to dry in "a spot that gets some sun and some wind." Crucially, the drying persimmons are never allowed to touch each other—mold is the enemy, and any spot where air may not circulate is a potential enemy safe haven. The persimmons are also gently massaged by hand once every few days to break up the insides, smooth the outsides (wrinkles trap moisture and allow mold to grow), and to encourage the fruit's sugars to migrate to the surface in a "delicate white bloom."




Persimmon and Tamarillo (Engl) (Link)



The Persimmon tree is native to Japan, Chine, Burma and the hills and mountains of northern India. The Latin word for Persimmon is “Diospyros” meaning “food of the gods” or “divine food” in Greek.

(Link to an Article with a Recipe) (Engl)

Persimmon and Tamarillo Article






Tamarillo Temptation (Engl)

Ingredients :

Tamarillos 280g

Gelatine 1 tsp

Hot water 1/2 cup

Whipped cream 1/2 cup

Sugar 1 cup

Cold water 1/4 cup

Egg whites 2

Cooking Steps:


1. Remove skins from tamarillos and chop finely;

2. Sprinkle the sugar over and set aside for 30 minutes;

3. Soften gelatine in cold water, add hot water and stir until dissolved. Cool;

4. Add tamarillos, and when mixture begins to thicken, fold in stiffly beaten egg whites and whipped cream;

5. Pour into serving dish or individual dessert dishes, and chill;

6. Decorate with fresh strawberry sliced, or few blueberries, or dollop of whipped cream.



Plantain Chips (Engl) (Link)

Follow the processing of the Plantain chip from a seedling to a tasty snack .

http://science.discovery.com/videos/how-its-made-plantain-chips.html


Figs (Engl)

Learn all about fresh Figs and their many uses, including a simple delicious recipe for grilled prosciutto-wrapped figs with blue cheese.





How to Harvest & Store Figs (Engl)


Figs are harvested and stored by being cut off the tree as soon as they begin to feel soft, being dried out naturally in the sun or eaten fresh like an apple. Keep dried figs in jars and fresh figs in the refrigerator with advice from a sustainable gardener in this free video on gardening.




Sicilian Fig Cookies - Part I (Engl)





Sicilian Fig Cookies - Part II (Engl)





Thai Fruits (Mangosteen) (Engl)





Thai Fruits (Rambutan) (Engl)

Thai Fruits (Longan) (Engl)

Okra (Engl)





Fresh Okra Recipes and Tips (Engl)






Rambutan and Lychee (Engl)

 (Lychee Picture)

Cooking with Mangoes (Engl)

Quick tips for cutting and cooking Mangoes

Mango Mania (Engl)





Cooking with Pomegranates (Engl)

Pomegranates, Beauty Food Extraordinaire! (Engl) (Link)

Marie makes scrumptious Pomegranate Cranberry Bundt Cake. Guest: Dr. Talia Emery and the connection between antioxidant-rich pomegranates and radiant skin.

http://www.babelgum.com/128635/pomegranates-beauty-food-extraordinaire.html


Pomegranates Through the Ages (Engl)

Pomegranates are bonafide globe trotters. They made their way from Central Asia to California, luring people with their beauty and health benefits all the way.

Avocados Beyond Guacamole (Engl)





Food Network chef and author Ingrid Hoffman spoke to The Early Show anchors about cooking with avocados, and demonstrated some simple recipes including salsa and soup.





Yuzu Citrus (Engl)



Yuzu is thought to be a hybrid between Ichang papeda and Satsuma mandarin; it is mostly grown in Japan where both the juice and the grated rind are used in traditional Japanese cooking. The aroma is pungent and the dried peel is used as a spice.
Yuzu is used for cooking primarily when it is still green which occurs during September to October.