Watermelon flesh drink

Mix:
Watermelon flesh 50 g (5 tbsp dish).
Syrup 15 grams (1 tsp dish).
Add flour, salt iodine 1 g (1 / 5 teaspoon).
Cooking water 150 grams (10 tsp dish).
A little lime juice


The flesh watermelon syrup, water, salt shaker in place. Lead to mold to savor the details like

Legume

What legumes have in common

Legumes grow from the carpel, the female reproductive part of a plant. The fruit of a legume is found inside a pod that can be split on both sides. However, there are some foods that grow inside pods that are not legumes.

Healthy?

Legumes contain many healthy nutrients, such as protein. They are good source of protein for vegetarians and vegans, people who do not eat meat. They also contain fibre, which promotes a healthy digestive system. However, they contain some nutrients which humans struggle to digest. It is recommended that a legume is soaked in a weak acid for about 10 hours before cooking, to destroy these nutrients. Some amino acids, such as methionine, are not present in legumes but are needed to help the body use protein. For this reason, legumes are often eaten with grain, which does contain methionine.

Use

India imports (buys from other countries) the most legumes. This may be because a lot of Indians follow the religion of Hinduism, which does not approve of people eating meat. Legumes are a cheap and plentiful source of food in a country were around 22% of the population are in poverty. The top four producers and exporters (selling to other countries) of legumes are:

The USA uses legumes for a variety of reasons, and is the highest producer. It uses soybeans to feed cattle and make vegetable oil. Peanuts are a popular snack food in the USA and these are also a type of legume.

Apple Granita with Wine Jelly

Ingredients:
40 g caster sugar 600 g Granny Smith apples
A generous pinch of ascorbic acid powder (vitamin C) Juice of ½ lime
4 leaves gelatine 100 ml clear honey
300 ml sweet white wine (Sauternes or Muscat)

Method:

First make the granita. Dissolve the sugar in 2½ tbsp water in a pan and bring to the boil. Remove from the heat and leave to cool.

Roughly chop the apples, discarding the cores, and toss them with the ascorbic acid to prevent browning. Juice the apples using an electric juicer (or core the apples and then puree in a blender with 100ml water). Add the lime juice to the apple juice, then strain through a fine sieve into a bowl. Stir in the sugar syrup

Freeze in a large plastic tray until frozen. This should take about 4 hours. Whisk the granita well after the first hour to prevent large ice crystals from forming. When fully frozen, scrape the granita into a slush with a fork. Keep in a rigid container in the freezer for up to 1 week.

To make the jelly, soak the gelatine in cold water for 5 minutes. Warm the honey in a pan over a medium heat and let it bubble for 3 minutes. Drain the gelatine and squeeze dry, then add to the honey with the wine. Stir over the heat for 2 minutes until the gelatine has melted. Strain into six small glasses (about 150ml) and cool. Refrigerate for 2 hours until set.

To serve, sweeten the yogurt with sugar to taste, then spoon over the jelly and top with the granita.

Sapodilla

Sapodilla (Manilkara achras [Mill. (Fosberg)]) is a long-lived, evergreen tree native to southern Mexico, Central America and the West Indies. It is grown in huge quantities in India, Mexico and was introduced to the Philippines during Spanish colonisation.

Sapodilla grows to 3-4 m tall. It is wind-resistant and the bark is rich in a white, gummy latex called chicle. The ornamental leaves are medium green and glossy. They are alternate, elliptic to ovate, 7-15 cm long, with an entire margin. The white flowers are inconspicuous and bell-like, with a six-lobed corolla.

The fruit is a large ellipsoid berry, 4-8 cm in diameter, very much resembling a smooth-skinned potato and containing 2-5 seeds. Inside, its flesh ranges from a pale yellow to an earthy brown color with a grainy texture akin to that of a well-ripened pear. The seeds are black and resemble beans, with a hook at one end that can catch in the throat if swallowed. The fruit has a high latex content and does not ripen until picked.

The flavor is exceptionally sweet and very tasty[peacock term], with what can be described as a malty flavor. Many believe the flavor bears a striking resemblance to caramel. The unripe fruit is hard to the touch and contains high amounts of saponin, which has astringent properties similar to tannin, drying out the mouth.

The trees can only survive in warm, typically tropical environments, dying easily if the temperature drops below freezing. From germination, the sapodilla tree will usually take anywhere from 5-8 years to bear fruit. The sapodilla trees yield fruit twice a year, though flowering may continue year round.
Sapotas on Sale at Guntur, India.

In Vietnam, the most famous varieties of sapodilla are grown in Xuân Đỉnh village, Hanoi.

Sapodilla is known as chikoo ("चिक्कू" or "chiku," "चीकू,") in Pakistan & India and sapota in some parts of India (Tamil Nadu, Karnataka), sobeda/sofeda in eastern India and Bangladesh, Sabudheli ("ސަބުދެލި") in Maldives, sawo in Indonesia, hồng xiêm (lit. "Siamese persimmon"), lồng mứt or xa pô chê in Vietnam, lamoot (ละมุด) in Thailand, Laos and Cambodia, sapodilla in Guyana and Trinidad & Tobago, naseberry in Jamaica, sapathilla or rata-mi in Sri Lanka, zapote in Colombia, El Salvador, Dominican Republic and Venezuela, níspero in Costa Rica, Cuba, Puerto Rico, Nicaragua and Dominican Republic, dilly in The Bahamas, naseberry in the rest of the Caribbean, sapoti in Brazil and Haiti, chico or tsiko in the Philippines and chico sapote in Mexico, Hawaii, southern California and southern Florida.[2][3] In Kelantanese Malay, the fruit is called "sawo nilo" which is closer to the original name than the standard Malay "ciku". In Chinese, the name is mistakenly translated by many people roughly as "ginseng fruit" (人參果), though this is also the name used for the pepino, an unrelated fruit; it should instead be "heart fruit" (人心果) because it is shaped like the heart.

Lynchee

THAILAND IS BLESSED with a large variety of wonderful and delicious fruits which abound in different seasons of the year. And May is the month of the delectable litchee, or lynchee – as the Thai call it. This juicy, refreshing fruit combines the subtle aroma of good quality grapes with its own uniquely delicious flavor. The lynchee is known to have been cultivated in China for the past 4,000 years. The name is derived from the Chinese word lee chee which means “one who gives the pleasures of life”.

Another theory has the fruit originating in the ancient kingdom of Annam, which is now central Vietnam. It did not penetrate the Southeast Asian mainland until the 17th century but made it first reported appearance in northern Thailand in the early 18th century.

Though it is now grown in tropical uplands all over the world and the canned variety is marketed almost everywhere. Lynchee is very exacting in its climatic and soil requirements. It prefers a rich, wet and acid soil for ideal growth, and requires cool winter air for bountiful flowering and fruiting, followed by a hot and humid season for good growth and fruit bearing.

A brief strong cold period is essential prior to the flowering of the lynchee tree, and without the blossoms there is no fruit. It also requires a hot and humid periodfor healthy growth. It has a tolerance for wet soils and is more comfortable in soil with a low pH level, and preferably a soil containing a fungus which aids the roots of the lynchee tree in growth and propogation fruit.

For these reasons, lynchee is grown almost exclusively in the northern provinces of Chiangmai, Chiangrai and Phayao, where these conditions are to be found. Some lynchee is grown in the Northeast when the conditions are right, and there is a heat-tolerant variety grown in Amphawa district of Samoot Songkram, west of Bangkok, but lynchee aficionados will tell you the northern type is the best by far. The three main varieties grown all originated in China, and have names reflective of their homeland: Hong Huay, Ow Hia and Gim Jeng.

Lynchee farms can be readily recoqnized by their lustrous, dark green, spreading bushy trees. The flowers are unremarkable, but once the fruits have set, the trees become transformed. At first the fruit bunches resemble handfuls of cotton buds of a very pale pink. But as the fruits swell and weigh down the branches, these buds darken to the rich maroon-to-brown skin of the mature crop. During this growth phase, the trees require a plentiful supply of water to reach juicy perfection.

The thin, rumpled outer skin conceals a white, juicy, succulent pulp which surrounds a single shiny brown seed. Once the fruit has been picked, it must be marketed and eaten within four days if its full flavor is to be enjoyed. Surplus fruit may be canned or dried for future use, but nothing quite compares with the delicacy of taste and texture of the fresh fruit. The Chinese have long considered the lynchee to be a symbol of love and romance; a gift of ripe lynchee fruit was considered tantamount to a proposal of marriage. On a less romantic level, the delicious lynchee make very good eating for the health concious, since the fruit is high in natural sugars, and one fruit alone contains over 20% of the daily human Vitamin C requirement.

Lynchee has rich nutrition values, 100 gm. lynchee would give 14.3 carbohydrate, 50 mg. Vitamin C, 0.4 gm. Fat, 29 mg. Phosphorus, 0.2 gm. fiber, 10 mg. Calcium, 0.8 gm. Protein, 0.6 mg. Niacin, 0.3 mg. Iron, 0.05 mg. Vitamin B1, 0.06 mg. Vitamin B2.

The northern lynchee crop is picked in the month of May, and, as is typical here in the North, there are many festivals to celebrate this glorious harvest. Each province has its own celebration: a festival in Phayao, festivities in the Fang District of Chiangmai, and a fair in Chiangrai. Each festival will feature traditional music and dance, competitions among growers and displays of lynchee products.

Lemon~Lime Ginger Ale

Ingredients:

handful of grapes
1 apple, cored and sliced
½ inch fresh ginger (less if you find the taste too strong)
1/2 lime
1/4 lemon
sparkling mineral water

Method:

Remove the grapes from the stem. Juice the apple and ginger together, then juice the rest of the fruit. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice.

Key lime

The Key lime (Citrus aurantifolia) is a citrus species with a globose fruit, 2.5-5 cm in diameter (1-2 in), that is yellow when ripe but usually picked green commercially. It is smaller, seedier, has a higher acidity, a stronger aroma, and a thinner rind than that of the Persian lime (Citrus x latifolia). It is valued for its unique flavor compared to other limes, with the key lime usually having a more tart and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, Bartender's lime, Omani lime, Tahitian lime or Mexican lime, the latter classified as a distinct race with a thicker skin and darker green color.

C. aurantifolia is a shrubby tree, to 5 m (16 ft), with many thorns. Dwarf varieties are popular with home growers and can be grown indoors in winter in colder climates. The trunk rarely grows straight, with many branches that often originate quite far down on the trunk. The leaves are ovate 2.5–9 cm (1–3.5 in) long, resembling orange leaves (the scientific name aurantifolia refers to this resemblance to the leaves of the orange, C. aurantium). The flowers are 2.5 cm (1 in) in diameter, are yellowish white with a light purple tinge on the margins. Flowers and fruit appear throughout the year but are most abundant from May to September

C. aurantifolia is native to Southeast Asia. Its apparent path of introduction was through the Middle East to North Africa, thence to Sicily and Andalusia and via Spanish explorers to the West Indies, including the Florida Keys. From the Caribbean, lime cultivation spread to tropical and sub-tropical North America, including Mexico, Florida, and later California.

Since the North American Free Trade Agreement came into effect, many Key limes on the US market are grown in Mexico and Central America. They are also grown in Texas and California.

The English word "lime" was derived, via Spanish then French, from the Arabic word ليمة līma (Persian لیمو Limu) "Key" would seem to have been added some time after the Persian lime cultivar gained prominence commercially in the United States following the 1926 Miami hurricane, which destroyed the bulk of US C. aurantifolia agriculture, leaving it to grow mostly casually in the Florida Keys

Drupe

In botany, a drupe is a fruit in which an outer fleshy part (exocarp, or skin; and mesocarp, or flesh) surrounds a shell (the pit or stone or pyrene) of hardened endocarp with a seed inside. These fruits develop from a single carpel, and mostly from flowers with superior ovaries. The definitive characteristic of a drupe is that the hard, lignified stone (or pit) is derived from the ovary wall of the flower.

Other fleshy fruits may have a stony enclosure that comes from the seed coat surrounding the seed, but such fruits are not drupes.

Some flowering plants that produce drupes are coffee, jujube, mango, olive, most palms (including date, coconut and oil palms), pistachio, and all members of the genus Prunus, including the almond (in which the mesocarp is somewhat leathery), apricot, cherry, damson, nectarine, peach, and plum.

Drupes, with their sweet, fleshy outer layer, attract the attention of animals as a food, and the plant population benefits from the resulting dispersal of its seeds. The endocarp (pit or stone) is often swallowed, passing through the digestive tract, and returned to the soil in feces with the seed inside unharmed; sometimes it is dropped after the fleshy part is eaten.

Corking is a nutritional disorder in stone fruit caused by a lack of boron and/or calcium.

Many stone fruits contain sorbitol, which can exacerbate conditions such as irritable bowel syndrome and fructose malabsorption.[citation needed]

Terminology

The term stone fruit (also stonefruit) can be a synonym for "drupe" or, more typically, it can mean just the fruit of the Prunus genus.

Freestone refers to a drupe having a free stone, meaning the stone is relatively free of the flesh, and can be removed from it with ease. Thus, freestone varieties of fruits are preferred for uses that require careful removal of the stone, especially if removal will be done by hand. Freestone plums are preferred for making homegrown prunes, and freestone sour cherries are preferred for making pies and cherry soup.

Clingstone refers to a drupe having a clinging stone, meaning the stone is well attached to the flesh, and cannot easily be removed from it. Clingstone varieties of fruits in the genus Prunus are preferred as table fruit and for jams, because the flesh of clingstone fruits tends to be more tender and juicy throughout.

Typical drupes include peaches, plums, and cherries (see pictures below).

The coconut is also a drupe, but the mesocarp is fibrous or dry (termed a husk), so this type of fruit is classified as a simple dry fruit, fibrous drupe. Unlike other drupes, the coconut seed is unlikely to be dispersed by being swallowed by fauna, due to its large size. It can, however, float extremely long distances across oceans.

In an aggregate fruit composed of small, individual drupes, each individual is termed a drupelet. Bramble fruits (such as the blackberry or the raspberry) are aggregates of drupelets. The fruit of blackberries and raspberries comes from a single flower whose pistil is made up of a number of free carpels. However, mulberries, which closely resemble blackberries, are not aggregate fruit, but are multiple fruits, actually derived from bunches of catkins, each drupelet thus belonging to a different flower.

Certain drupes occur in large clusters, as in the case of palm species, where a sizable array of drupes are found in a cluster. Examples of such large drupe clusters include Jubaea chilensis in central Chile and Washingtonia filifera in the Sonoran Desert of North America.

Some fruits are borderline and difficult to categorize. Hickory nuts (Carya) and Walnuts (Juglans) in the Juglandaceae family grow within an outer husk; these fruits are technically drupes or drupaceous nuts, and thus not true botanical nuts. Tryma is a specialized term for such nut-like drupes.