Baobab-monkeys Bread Kaki-sharon-fruit Some Strange Fruits Available in Market

Baobab Fruit largely found in Africa, Arabian peninsula and Australia.

The fruit offers some nutrients, possibly having more vitamin C than oranges, and perhaps significant calcium content, but nutrient qualities of the dried fruit powder available in some developed countries remain undefined scientifically.
The dry fruit pulp, separated from seeds and fibers, is eaten directly or mixed into porridge ormilk, and is also known as “sour gourd” or “monkey’s bread”. In Malawi, the fruit pulp is used to make juice. In Zimbabwe, the fruit is known as mawuyu in the Shona language and has long been a traditional fruit. In the coastal areas of Kenya, baobab seeds, called mbuyu, are cooked with sugar, colored, and sold as a snack.Mabuyu is also the term used in Tanzania for seeds of the calabash gourd, which are prepared in a similar fashion.
The dry pulp is either eaten fresh or used to add to gruels on cooling after cooking – a good way of preserving the vitamin contents. It can also be ground to make a refreshing drink with a pleasing wine-gum flavour. In Tanzania, it is added to aid fermentation of sugar cane for beer making.Pulp can be stored for fairly long periods for use in soft drink production, but it needs airtight containers. Storage is improved by the use of sodium metabisulphite (Ibiyemi et al., 1988). It can also be frozen if ground to a powder.

Pepsi Japan has used baobabs in a limited-edition carbonated soda called Baobab Pepsi that is described as having a citrus taste.

Japanese Persimmon or kaki or Sharon fruit
File:Fuyu Persimmon (Diospyros Kaki).jpgJapanese Persimmon or kaki (Diospyros kaki), is the most widely cultivated species. These are sweet, slightly tangy fruits with a soft to occasionally fibrous texture. This species, native to China, isdeciduous, with broad, stiff leaves. Cultivation of the fruit extended first to other parts of east Asia, and was later introduced to California and southern Europe in the 1800s, to
Brazil in the 1890s, and numerous cultivars have been selected. It is edible in its crisp firm state, but has its best flavor when allowed to rest and soften slightly after harvest. The Japanese cultivar ‘Hachiya’ is widely grown. The fruit has a high tannincontent which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like ‘Hachiya’ must be completely ripened before consumption. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell.

“Sharon Fruit” (named originally after Sharon plain in Israel) is an Israeli-bred cultivar of the D. kaki fruit. The cultivar is called ‘Triumph’. As with all pollination-variant-astringent persimmons, the fruit are ripened off the tree by exposing them to carbon dioxide. The sharon fruit has no core, is seedless, particularly sweet, and can be eaten whole.Eating the sharon fruit regularly is believed to reduce the risk of developing atherosclerosis heart attacks


source and image courtesy wikepedia
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