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Friday, January 27, 2017

Ugli Fruit

Ugli Fruit:


The ugli fruit is a form of tangelo from Jamaica that was developed by crossing a grapefruit, an orange,  and a tangerine.   The name "ugli" is a variation  of the word "ugly" used do to the fruit's unsightly appearance.  It has a rough, wrinkled, greenish-yellow rind with an orange pulpy citrus inside.  The name "Ugli" is actually a registered trademark of Cabel Hall Citrus Limited, which markets the fruit.  
The light green surface blemishes turn orange at the peak of ripeness.  As a  tangelo the ugli is slightly larger than a grapefruit with fewer seeds.  The flesh is very juicy and tends towards the sweet side of the tangerine rather than the bitter side of the grapefruit with a fragrant rind.  The taste is often described as  more sour than an orange and less bitter than a tangerine.
The Ugli Fruit may also be called Uniq Fruit or Unique Fruit 


The ugli fruit was discovered as an accidental seedling in Brown's Town, Jamaica where it was propagated and exported starting in 1914. 

Health Benefits:

There are only 45 calories in a serving of half of one fruit.  A serving contains 70% of the recommended allowance of vitamin C, which is great for fighting infections and important for the formation of collagen and maintaining artery  elasticity.  The ugli fruit has a good supply of calcium as well as vitamin A  with 8% of your daily fiber needs.  The ugli fruit is cholesterol free and has a low glycemic index.


The Ugli is in season from December to April.  It is distributed in the U.S. and Europe between November and April, and occasionally available from July to September.  

Selecting and Storing:

Choose fruit that is heavy for its size.  Do not be concerned about surface scarring, uneven color, or loose skin.  Smaller fruit tends to be more flavorful, and sweeter.  Check for soft or brown spots and press them with your thumb, if  the skin gives through, the fruit is probably spoiled. 
Store at room temperature and use within 5 days, or refrigerate for up to 2 weeks. 

So..... East up !  Enjoy !  I'll show you how.

Simple but Good:

Ugli Fruit Smoothie:

1 ugli fruit peeled and quartered
1 banana 
1/4 cup pineapple juice 
1/4 cup milk 
2 TBS sugar
8 ice cubes

Peel and cut up the ugli fruit.  Peel and slice the banana.  Put the ugli fruit, banana, pineapple juice, milk, and sugar into a blender and blend until smooth.  Add ice and blend again. 
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Tuesday, January 10, 2017




The radish (Raphanus raphanistrum) is an edible root vegetable domesticated in Europe in pre-Roman times.  Radishes have numerous varieties varying in size, flavor, and color.  Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable.  Radishes are a common garden crop in the U.S. , and their fast harvest cycle makes them a popular choice for children's gardens.

Radishes can be categorized into four main types according to the season they are grown, and a variety of shapes, lengths, colors, and sizes, such as red, pink, white, gray-black, or yellow with round or elongated roots that ca grow longer than a parsnip. 


Radishes are mentioned in historical Chinese annals as early as 2700 BC.  Egyptians cultivated them before building the pyramids.  The only region wild forms have been found is in southeast Asia.  Greek and Roman agriculturalists of the first century AD gave details of small, large, round, long, mild, and sharp varieties.  The radish seems to be one of the first European crops introduced in the Americas. 

My Story:

I remember as a little kid my parents eating radishes in their salad.  They did not give the radishes to kids because of the spiciness.  It was later when I was in the Produce department that I got to know radishes with the tops on them.  In the supermarket we would display radishes with the tops down in a bed of ice with the red radish up then surrounded by a horseshoe of green onions. it made a nice presentation. 

Health Benefits:

 Radishes are a good source of vitamin C - helping to rebuild tissues and blood vessels, and keeping bones and teeth strong.  Radishes can regulate blood pressure, relieve congestion and prevent respiratory problems such as asthma or bronchitis.  They have antibacterial, anti fungal, and detoxifying properties and contain compounds that soothe rashes, dryness, and other skin disorders.  Eating radishes can help in the removal of bilirubins.  Radishes contain fiber which helps keep our system flushed and functioning with regularity.  Radishes contain an important antioxidant compound called sulforaphane, which is a proven inhibitor of prostate, colon, breast, ovarian, and other cancers. 

Here is a list of 9 radish benefits:

  1. Naturally cooling - can decease excessive heat in the body
  2. Soothe sore throats - helps eliminate mucous in the body
  3. Aids digestion - natural cleansing agent fora the digestive system
  4. Prevents viral infections - high in vitamin C
  5. Eliminates toxins - helps break down and eliminate toxins and cancer causing free radicals
  6. Protects against cancer - as a member of the calciferous vegetable family, they contain phytonutrients, fiber, vitamins, and minerals that are cancer protecting
  7. Relieves indigestion - have a calming effect on the digestive system
  8. Low in calories, high in nutrients - less than 20 calories in a cup of radishes
  9. Keeps you hydrated -   have high water content and lots of vitamin C as well as phosphorus, and zinc. 


Locally grown radishes are in season early in the spring, but radishes from Florida and Texas, the highest producers, are available all year. 

Selecting and Storing:

Where possible, buy radishes with the tops on.  The tops should be fresh and green, not yellow.  The color of radishes with their tops is usually brighter and they have a fresher, spicier flavor.  Radishes also come in cello bags with the tops removed.  Look for bright red color and no black spots. 
Refrigerate radishes with the tops on in the crisper drawer or in a plastic bag.  Cello bag radishes should also be stored in tahe refrigerator. 

Radish should have their tops removed, which can be cooked and eaten as a green,usually with another green such as spinach, and washed then thinly sliced and added to a salad. 

So..... Eat up !  Enjoy !  I'll show you how.

Simple but good:

Sauteed Radishes

1 TBS butter 
20 radishes, ends trimmed and cut in half
Salt and pepper to taste

Heat butter in a skillet over low heat.  Arrange radishes cut side down in the melted butter. Season with salt and pepper.  Cook, stirring occasionally until radishes are browned and softened, about 10 minutes. 
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