Pomegranates, Persimmons and Ginger

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Pomegranates, Persimmons and Ginger...Foods for Fall

Previously posted to SoFlaVegans (thank you!)

 

http://www.melissas.com/magazine/index.cfm?article_id=299

 

Pomegranates

 

Pomegranates probably originated around Persia. The word Pomegranate

is Latin for " apple of numerous seeds " . They have been cultivated

worldwide for thousands of years. There is even record of

pomegranates being buried in Egyptian tombs, dating back thousands of

years. Pomegranates are a Greek symbol of fertility. These beautiful

red fruits were used for fabric dye and medicinally years ago. Today,

they are eaten as a sweet and delicious treat whenever they are in

season.

 

Pomegranates are generally chosen for size; the larger the fruit, the

sweeter it will be. They are best when eaten at room temperature, but

can be refrigerated to prolong the shelf life. Pomegranate juice and

seeds can be frozen for later use. The seeds in the pomegranate are

completely edible, although many choose not to eat them. Use

pomegranate seeds in fruit salads, as a garnish on plates, in sorbets

or desserts, or in juices. They are low calorie, with about 20

calories per ounce. They are a good source of potassium, low sodium

and also a source of vitamins C and B.

 

 

Fiji Ginger Root

 

Ginger has been a popular root for thousands of years. Its

origination is unknown, but it is believed to come from Southeast

Asia. Ginger was considered a food preservative before there was

refrigeration. It has also been considered for many medicinal

purposes. Today, ginger is grown in several countries, Fiji being

one. Ginger is irregularly shaped with knobby " fingers " . The pieces

are often referred to as hands. It is available all year around,

making it an essential in several cultures.

 

Ginger is best when used immediately, but can be frozen in pieces and

used as needed. It can also be refrigerated for a week or two, but

may tend to dry out this way. Ginger is generally peeled before

using. It can be grated, chopped, minced or sliced for recipes.

Ginger will add a delicious spice flavor to any recipe. Ginger is

great in tea, stir fry, crystallized, in dessert or any main dish

recipe.

 

 

Persimmons

 

Persimmons are originally grown in China, but are now grown in

several regions in the world. Chilean persimmons are available in two

varieties, fuyu and hachiya. The fuyu persimmon is flat, resembling a

tomato, while the hachiya is more heart shaped. Both varieties can be

eaten out of hand when ripe. The fuyu being the more desirable.

 

Use persimmons in desserts like parfaits, crepe fillings, cakes or

even toppings for ice cream. They can be cut and used in fruit

salads, as a garnish, or even grilled, if desired. They are an

excellent source of Vitamin A and a good source of Vitamin C. They

are very low fat and contain about 110 calories per medium fruit (5½

oz.). Store persimmons in the refrigerator, and eat as soon as they

are ripe for peak flavor.

 

 

Cactus Pears

 

Also called Prickly Pears, Indian Figs or Tunas, cactus pears are a

fruit indigenous to Mexico and the Southwestern U.S. They are now

grown across the country and are becoming more and more popular among

consumers. They are an egg-shaped fruit full of thorns or pricks, which

are

carefully removed before you purchase them. However, caution should

still be taken when handling them. Cactus pears are delicious cut in

half and scooped out. The vibrant red flesh is full of edible seed

and can be used in jams, sauces, salads or drinks.

 

Cactus pears are low calorie and a good source of vitamin C. They are

also an excellent source of magnesium. Ripen fruit at room

temperature, and then refrigerate until ready to use, no more than a

few days. Cactus pears have a limited shelf life, so they are best

when eaten as soon as they are ripe.

 

 

Chilean Cherimoyas

 

Also called Custard Apple or Custard Fruit, this delicious

heart-shaped fruit is a delicacy in the exotic fruit arena. They are

a hand-pollinated fruit, which makes them a time-consuming commercial

crop. However, since they are grown in so many areas now, supply is

not a problem. The flesh of the cherimoya is cream colored with large

black inedible seeds. They have a flavor similar to a blend of

strawberry, mango and pineapple. To eat one, simply cut it into

wedges and spoon out the creamy flesh while discarding the seeds.

They are generally eaten as is, but they can be used in drinks, fruit

salads or desserts. Cherimoyas should be kept at room temperature until

ready to eat, and

can be stored in the refrigerator once ripe for a few days.

Cherimoyas are not a low calorie fruit, containing about 94 calories

per 3 ½ oz. serving. They are also a source of vitamin B and fiber.

 

 

Strawberry Papayas

 

Strawberry papayas are the most delicious papayas of all varieties.

They are red-flesh papayas and are juicy with a hint of fresh peaches

and berries. Strawberry papayas can be eaten plain, once ripe, or in

fruit salads, in desserts or blended into drinks. Just cut in half

lengthwise, remove the seeds and eat. You will think you are in the

Tropics, once you taste one of these papayas.

 

Strawberry Papayas are grown in several areas throughout their

season, but currently, they are imported from Brazil. They grown in

clusters at the top of the tree and are picked once they begin to

streak with color. When you purchase a strawberry papaya, choose one that is

soft to

touch; it should have a slight blush of yellow as opposed to solid

green. You can ripen fruit at room temperature in a paper bag in

about 3 days. Strawberry papayas are low calorie and high in vitamin C.

They have

about 39 calories per 3 1/2 oz. serving.

 

 

Kiwano Melons

 

Also known as African Horned Melon, this very interesting piece of

fruit contains a lime green, jelly-like inside, with the texture of a

cool cucumber and taste with a hint of cucumber, banana, melon and

lime. The outer shell is spiky golden-orange and is often used as a

serving

dish filled with fruit salads, dips or other delicious recipes.

Kiwano melons are also used to create exotic tropical drinks or

delicious sauces for seafood, poultry and vegetables.

 

Kiwano melons last for several weeks without refrigeration from their

initial picking. Once they " give " to the touch, they are ripe and

ready to eat. Do not store them near apples or bananas, as these

fruits will shorten their shelf life. They are low calorie with only

24 calories in 3 ½ oz., and contain more potassium than a banana.

They are also high in Vitamin C.

 

 

Israeli Lychees

 

Lychees are round, beautiful rosy red to dark brown colored fruits,

about 1-2 " , encased in a thin bumpy shell. They are sometimes

referred to as 'Chinese Cherries'. Lychees are considered a good luck

fruit and are often given as gifts during Chinese New Year. The

inside resembles a peeled grape and the taste is phenomenal! Lychees

taste like a mixture of honey, strawberries and Muscat grapes.

 

Lychees also have a large, inedible seed inside, so use caution when

eating them. To eat a lychee, just crack the shell gently with your

hand or teeth. Remove half of the shell and pop the lychee flesh into

your mouth (or serving dish). Be sure to remove the seed. Lychees are

delicious as a snack, in fruit salads, as a garnish or in stir-fry.

They are best when purchased and eaten immediately, but can be stored

in the refrigerator for a few days. Store them in a plastic bag with

a paper towel to absorb any excess moisture. Lychees are low calorie

and have very little fat. They are a good source of potassium and an

excellent source of vitamin C. Lychee is said to help relieve coughs,

and is being tested by The Cancer Institute for activity against tumors.

 

 

 

http://www.Christian-Vegan-Cooking

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http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetnerRecipes

 

 

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