Pineapples have some unique traits. Their leaves make a crown at the top of the fruit. The yellowish-green color of the pineapple is important to tell when it is ripened enough to harvest. Also, pineapples have a cross-spiked pattern on the outside of the fruit, which is the only fruit with that pattern. Pineapples are bred two different ways; seeds and vegetative.
Mango (Mangifera indica) as a natural skin cleanser Mango is often referred to as “The King of Fruits” and this juicy sweet fruit is mainly purchased for its taste. Native to South Asia, mangoes are consumed in various ways around the world. Apart from enjoying it raw, people eat pickled mangoes, mango shake, ice cream, sorbet, juice, smoothies, in desserts and in the form of aam panna (An Indian summer drink). (1) Most people are unaware of the fact that mangoes are very beneficial for the skin. Mangoes contain various phytochemicals and antioxidants which help to unclog the pores of the skin, prevent pigmentation, acne and also delay the aging of skin.
JACKFRUIT Jackfruit is a tropical fruit which belongs to the family moraceae and genus Artocarpus and its scienctific name is Artocarpus heterophyllus. It is native from India and mainly grown in Asia, Africa and South America. The fruits are the largest tree-borne fruits of widely varying size, of length 22 to 90 cm, diameter of 13 to 50 cm and weigh from 3 to 60 kg. They are oblong or round in shape. The unripe fruits are green and turns yellow to light brown with strong and fruity smell when ripen.
Cherry tree leaves Title: What Cherry Tree Leaves Can Tell You Meta description: Cherry tree leaves tell you about the tree’s health. If your cherry tree has discolored, wilting, or dropping leaves, click here and find out why. There are hundreds of varieties of cherry, and ten are widely grown for fruit, but the leaves of all of these trees are quite similar. So, looking at the leaves of a cherry tree is not the best way of determining its variety. However, the condition of cherry tree leaves is a good indicator of the presence of [link u=cherry-tree-diseases]pests and diseases[/link] affecting the tree’s health.
When immature it is hard, gummy and very astringent. Though smooth-skinned it is coated with a sandy brown scurf until fully ripe. The flesh ranges in color from yellowish to light- or dark-brown or sometimes reddish-brown; may be coarse and somewhat grainy or smooth; becomes soft and very juicy, sweet to very sweet (19-24o Brix), pleasant flavor resembling that of a pear. When fruit reaches maximum size, it may be picked and allowed to ripen off the tree. From experience, one can judge maturity of fruit of a particular variety or selection by its size and appearance.
Oils, Nuts and Seeds Nuts and seeds that are raw or fresh and are not salted or roasted, in small amounts can be accepted as a part of sattvik eating. One of the most widely known benefitting nuts are the almonds, especially if soaked in water without their peel. Oils that are extracted when their origins are cold are also recommended like mustard, olive and sesame oil. Some nuts and seeds that are accepted are walnuts, coconuts, pines, flax and pumpkin
Poison ivy usually forms as a vine but can also be found as a bush. In the spring the leaflets obtain a red coloration, turning to shiny green, and then yellow, red, or orange in the fall. Small green flowers grow in bunches at the stem near the leaflets. White drupes (drupes having only one seed while berries have
Although, in general, cordials are non alcoholic syrups used with water. they are mainly drunk as squash or punch and go really well with summery foods and fresh fruits. liqueurs, although are low in alcoholic content but can go upto 55% in some countries. they are usually drunk either neat or on the bed of crushed ice. they are not aged long after the manufacturing process is complete as in the case of champagne or wine but are left to infuse all the flavor and juices from the fruit for some time during the manufacturing process.
Saponins were present in all the extracts of leaf, flower and bark, whereas not a single extract showed the presence of steroids. Five extracts of flower and four extract of leaf and bark indicated the presence of flavonoids. Similarly four extract of bark and three extracts of leaf and flower showed the presence of tannins. Terpenoids occurred only in the aqueous extracts of leaf and flower, whereas alkaloids were found only in two and one extracts of leaf and bark respectively. Phenolic compounds were not found in any of the bark extract but three and two extracts of leaf and flower showed their presence.
During the ripning process fruit underwent through sequence of physical and biochemical changes and these changes are at hormonal, respiratory and cellular level. This process is irreversible, highly synchronized and genetically planned. Ripening process reduces acid level, increases sweetness and makes fruit soft, edible and nutritious.2,5 Generally fruits ripen on trees but in recent days various artificial methods of fruit ripening has been used to hasten the ripening process. This is because ripe fruits are not suitable to carry and distribute as they get rotten. The different chemicals used for artificial ripining includes carbide, acetylene, ethylene, propylene, ethrel (2-chloroethyl phosphonic acid), glycol, ethanol, etc.6-7 In India, most climacteric fruits like mango, papaya, banana, etc are ripened with industrial grade calcium carbide.