Apple Cider Vinegar

Apple Cider Vinegar: 

About:

Apple cider vinegar is a vinegar made from fermented apple juice.  It is made by crushing apples, then squeezing out the juice.  Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol.  In a second fermentation step the alcohol is converted into vinegar by acetic acid forming bacteria.  Acetic acid is what gives vinegar its sour taste and smell.

Apple cider vinegar has a long history as a home remedy.  Records show apple juice has been fermented into vinegar well before 5000 B.C.   The "mother" of  apple cider vinegar is the cloud of  yeast and bacteria in the cider.  It is probiotic which means it may give your digestive system a boost.

The main substance in vinegar, acetic acid, can kill harmful bacteria or prevent them from multiplying.  It has a history of uses as a disinfectant, and natural preservative. 

Adverse Effects:

People with allergies to apples may experience adverse reactions to apple cider vinegar.  Topical use of  ACV (Apple Cider Vinegar) to treat skin diseases may cause burns.  The use of ACV may cause  prescription drugs, such as insulin and other diabetic drugs, heart disease drugs, diuretics, and laxatives to not work as well.   Because of high acidity in ACV  it can damage your teeth, hurt your throat, and upset your stomach.  Regular consumption of ACV may cause a drop in potassium that makes your nerves and muscles work.

Effectiveness:

While there are many studies showing effectiveness of ACV for various applications,  Web MD states that there is no high-quality clinical evidence that regular consumption of ACV helps maintain or loose body weight, or is effective in managing blood glucose or lipid levels.   Research continues, however, and many uses for ACV have been shown.  

Nutrition:  

Apple cider vinegar probably contains pectin, vitamins B1, B2, and B6; biotin, folic acid, niacin, pantothenic acid and vitamin C. 

It also contains small amounts of minerals: sodium, phosphorus; potassium; calcium, iron; magnesium.

ACV also contains significant quantities of acetic acid and citric acid. 

Uses:

ACV is used alone or with honey for weak bones (osteoporosis), weight loss, leg cramps, and pain, upset stomach, sore throats, sinus problems, high blood pressure, arthritis, to help rid the body of toxins, stimulate thinking, slow the aging process, regulate blood pressure, reduce cholesterol, and fight infection.

ACV has shown great promise in improving insulin sensitivity and helping lower blood sugar responses after meals.

Several animal studies have shown that vinegar can reduce blood triglycerides, cholesterol, and blood pressure.  This could lead to reduced risk of heart  disease. Some studies in test tubes and rats have shown that vinegar can slow growth of cancer cells and shrink tumors.

ACV has various non-health related uses like hair conditioning, skin care, dental care, pet use and as a cleaning agent.  Some people apply ACV to the skin for acne, as a skin toner, to soothe sunburn, for shingles, insect bites, and to prevent dandruff.  It is also used in the bath for vaginal infections.

Studies suggest that vinegar can increase feelings of fullness and help people eat less calories which leads to weight loss. 

Taking ACV:

 It is recommended to use organic, unfiltered apple cider vinegar with the "mother".

The best way to use apple cider vinegar is to incorporate it into your diet by using it in cooking - for salad dressing, home made mayonnaise, etc.

Many people dilute apple cider vinegar in and 8 ounce glass of water or tea.

The daily dosage of ACV is from 1 - 2 teaspoons to 1 - 2 tablespoons per day either in water or Incorporated in food. 

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Foods That Help You Live Longer

Foods That Help You Live Longer:

These are Foods that are scientifically proven to help you live longer and healthier lives.  The information is from a video posted by Chiropractor Dr. Alan Mandell.

The foods listed foods are anti-inflammatory, high in antioxidants, high in fiber, and also high in Omega 3 fatty acids.  I believe you should include as many of these foods as you can in your diet for a longer and healthier life.  I have included links to posts from this blog next to most of the foods. 

1.  Leafy Greens (spinach, kale, arugula) 

https://fruitandveggiesense.blogspot.com/searchq=spinach   https://fruitandveggiesense.blogspot.com/search?q=kale

https://fruitandveggiesense.blogspot.com/search?q=arugala

2.  Extra Virgin Olive Oil

3.  Walnuts

4.  Avocados   https://fruitandveggiesense.blogspot.com/search?q=avocado

5.  Chia Seeds  https://fruitandveggiesense.blogspot.com/search?q=chia+seeds

6.  Oatmeal  https://fruitandveggiesense.blogspot.com/search?q=oatmeal

7.  Bell Peppers  https://fruitandveggiesense.blogspot.com/search?q=bell+peppers

8.  Blueberries  https://fruitandveggiesense.blogspot.com/search?q=blueberries

9.  Apples  https://fruitandveggiesense.blogspot.com/search?q=apples

10.  Hot Peppers

11.  Salmon

12.  Dark Chocolate (more than 75% cacao) https://fruitandveggiesense.blogspot.com/search?q=chocolate

13.  Coffee  https://fruitandveggiesense.blogspot.com/search?q=coffee

14.  Basil and Mint  https://fruitandveggiesense.blogspot.com/search?q=basil

                          https://fruitandveggiesense.blogspot.com/search?q=mint

15.  Green Tea  https://fruitandveggiesense.blogspot.com/search?q=green+tea

16.  Sweet Potatoes https://fruitandveggiesense.blogspot.com/search?q=sweet+potatoes

17.  Garlic  https://fruitandveggiesense.blogspot.com/search?q=garlic

18.  Yogurt  

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Olives

Olives:

About:

The olive (Olea europaea) is a species of small tree in the family Oeaceae found in much of Africa, the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula from southern Asia as far east as China, as well as the Canary Islands, Mauritius, and Re'union.  The species is cultivated and considered naturalized in the countries of the Mediterranean coast as well as in Argentina, Saudi Arabia, Java, Norfolk Island, California, and Bermuda.   

 The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia, and Africa.  Olives belong to a group of fruit called "drupes" or stone fruit.  They are related to mangoes, cherries, peaches, almonds, and pistachios.  The olive's fruit, also called olives, is of major agricultural  importance in the Mediterranean region as the source of olive oil, one of the core ingredients in Mediterranean cuisine.  

Olives constitute one of the world's largest fruit crops with more than 25 million acres of olive trees planted worldwide, greater amounts than either grapes, apples, or oranges.  In the U.S. where most cultivation is in California there are 5 major varieties that are commercially produced:  Manzanillo, Sevillano, Mission, Ascolano, and Barouni.  There are hundreds of varieties of olive trees, but they all belong to the scientific category of "Olea europea".  Olive trees are native to the Mediterranean as well as parts of Asia and Africa. 

History:

The olive tree as we know it today is believed to have had its origin 6000 to 7000 years ago in the region corresponding to ancient Persia and Mesopotamia.  The olive plant later spread to present day Syria, Lebanon, Israel, and the Palestinian territories.

My Story:

Growing up Italian there were usually olives around.  I remember a cousin that loved olives so much they would call her "The Olive Kid".  Her name was Joanie.   I also remember my father telling the story of how olives were pitted by machine and the resistance from workers who hand pitted olives.  My favorite, though, is when little kids will remove the stuffing from pitted olives and then put the olive on their fingers.  My granddaughters did that, but I guess all kids do it.

Olive Curing:

Olives are too bitter to eat right from the tree. They must be cured to reduce the bitterness.  

Processing methods vary with olive variety, region where they are cultivated, and the desired taste, texture and color.  Some olives are picked unripe, others are allowed fully ripen on the tree.  The color of an olive is not necessarily related to its ripeness.  Some start  off green and turn black as they ripen.  Others start off green and remain green when fully ripe.  The olives are typically green in color when picked  in an unripe state, lye-cured, and then exposed to air as a way of triggering oxidation and conversion to a black outer color.  

There are 3 basic types of curing, water-curing, Brine-curing, and Lye-curing:

Water-curing:  submerging in water for several weeks or longer.  Water-cured olives typically remain slightly bitter  because water-curing removes less oleuropein than other curing methods.

Brine-curing:  submerging in a concentrated salt solution.  Greek style olives in brine and Sicilian style  olives in brine are examples.  

Lye-curing:  Submersion in a strong alkaline solution.  Lye-curing is usually done in a series of sequential steps.  Up to 5 steps may be required to cure the entire olive from skin to pit.  Dark style ripe olives and green olives are examples of lye-cured olives.

Health Benefits:

Greek-style black olives, Spanish-style green olives, Kalamata-style olives, and many different methods of olive preparation provide us with valuable amounts of many different antioxidants and anti-inflammatory nutrients.   The high monounsaturated content of olives has been associated with reduced risk of cardiovascular disease.  

Many of the phytonutrients found in olives have well documented anti-inflammatory properties.   The antioxidant and anti-inflammatory properties of olives make them a natural for protection against cancer, because chronic oxidative stress and chronic inflammation can be key factors in the development of cancer.  

Olives are very high in vitamin E and other powerful antioxidants.  Studies show that they are good for the heart and may protect against osteoporosis and cancer.

Symbolism:

Olive oil has long been considered sacred.  The olive branch was often a symbol of abundance, glory, and peace.  The leafy branches of the olive tree were ritually offered to deities and powerful figures as emblems of benediction and purification.  They were used to crown the victors of friendly games and bloody wars.  Today olive oil is still used in many religious ceremonies.  Over the years the olive has been the symbol of peace, wisdom, glory, fertility, power and purity.

Selecting and Storing:

 Olives are traditionally sold in jars and cans, but are now often offered bulk in large barrels or bins.  Buying bulk will allow you to purchase small amounts to try out different varieties.   Whole olives are common, but you may also find them pitted and even stuffed with peppers, garlic, or almonds.  When buying bulk, purchase from a store that has a good turnover and keeps the olives submerged in brine to retain freshness and moisture.  

It is not uncommon to find olives that include green, yellow-green, green-grey, rose, red brown, dark red, purplish-black and black.  There are also several textures including shiny, wilted, or cracked.  In general regardless of the variety you choose, select olives that still display a reasonable amount of firmness and are not overly soft or mushy.

Canned olives can be transferred to a sealed container in the refrigerator and kept for one to two weeks.  Glass jars of olives can be stored directly in the refrigerator for the same period  and in the case of brine-cured olives for up to one to two months.

Easy Uses of Olives:

• Olive tapenade is a delicious and easy-to-make spread that can be used as a dip, sandwich spread, or topping for fish or poultry.  To make tapenade put pitted olives in a food processor with olive oil and your favorite seasonings. 
• Toss pasta with chopped olives, tomatoes, garlic, olive oil, and fresh herbs.
• Add chopped olives to your favorite tuna or chicken salad.
• Set out a small plate of olives with some vegetable crudites to eat with the meal.

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

Simple but good:

Greek Salad

4 cups salad greens
2 TBS chopped mint
3 TBS crumbled feta cheese
2 TBS chopped olives
1/2 cup garbanzo beans
1 TBS extra virgin olive oil
1 TBS red wine vinegar
Salt and pepper to taste

Combine first 5 ingredients
Toss with olive oil and vinegar
Add salt and pepper to taste.

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Starfruit Revisited

Starfruit Revisited:

About:

Starfruit (Carambola), is a species of tree native to the Philippines, Indonesia, Malaysia, India, Bangladesh, and Sri Lanka.   Carambola has distinctive ridges (usually five) running down its sides and when cut cross-section resembles a star.   The skin is thin, smooth, and waxy, and turns light to dark yellow when ripe.   The entire fruit is edible, and usually eaten out of hand, but it may be used in cooking,  and can be made into relishes, preserves and juice drinks.  The taste of the starfruit has been likened to a mix of apples, pears and citrus family fruits.   Most starfruit comes from Malaysia, but it is also grown in Israel, tropical Africa, Taiwan,  the Caribbean, and throughout South America, as well as California and Florida.

Varieties:

There are two kinds of starfruit: sour and sweet.  The sour variety has narrowly spaced ribs and is used mainly for cooking to give a unique tart flavor to poultry meats, and seafood.   The sweet starfruit has thick fleshy ribs , and is used for eating out of hand or mixed with other fruits in fresh salads.

Health Benefits:

Carambola is rich in antioxidants, particularly potassium and vitamin C,  low in sugar, sodium, and acid.   It is also rich in flavonoids and soluble fiber.   Carambola also contains antimicrobial activities.  Extracts of the fruit proved to have antimicrobial activity against Bacillus cerlus, E. coli, Salmonella typhi, and Staphylococcus aureus. 

Season:

Starfruit are available  from January to May and then again from July to October. 

Selecting and Storing:

  Pick firm, shiny fruit with even color.  Avoid fruit that has brown shriveled ribs.  You may store ripe starfruit at room temperature for 2 or 3 days or refrigerate, unwashed, in a plastic bag for up to a week.  Ripening fruit should be turned frequently to allow all the ribs to turn bright yellow

Using:

When you are ready to use, wash thoroughly in cold water.  Pat dry.  Trim off the ends and any dry edges.  Cut fruit cross way in thin sections.  For a beautiful fruit platter arrange  bright green slices of kiwi, slices of golden starfruit and ripe red strawberries. 

Carambola are a nutritious, low calorie fruit, and are a great addition to many dishes.
Why not try them:

• In fruit, vegetable, or chicken salad
• In stir fry's
• In desserts such as starfruit upside down cake, or added to creme' brulee, or dipped in chocolate
• Blended and added to other juices
• As a chutney combined with other fruit onions, raisins and spices
• As a garnish

Personal Concerns:

Carambola contains oxalic acid which may be harmful to persons sufferings from kidney failure, kidney stones, or to those under kidney dialysis.   If your kidneys are healthy, though,  there is no concern, they filter out the oxalic acid. 

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

Simple but Good:

Carambola and Lettuce Salad

1 head of Romaine Lettuce, washed and dried 

2 large or 3 medium Carambolas sliced

2 TBS Balsamic Vinegar 

4 TBS olive oil 

2 TBS chopped mint 

Salt and pepper to taste 

 On a plate fan out the lettuce leaves, going all the way around making a ring and making a second layer if needed. Larger leaves first and smaller ones subsequently. Lay the carambola slices in the center. Combine the vinegar, olive oil, chopped mint, salt and pepper and drizzle over the salad. or drizzle a little bit over the carambola slices and serve the rest on the side so people can help themselves. This amount can serve four salads as starters or six small ones as a side dish.

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Tamatillos

Tamarillos:

About:

The tamarillo is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family).  It is best known as the species that bears the tamarillo, an egg shaped edible fruit.  It is also known as the "tree tomato".  The fruits are egg shaped and about 4 - 10 centimeters long.  The color varies from yellow and orange to red and almost purple.  The red fruits are more acidic, and the yellow and orange fruits are sweeter.  The flesh has a firm texture and contains more and larger seeds than a common tomato.

  

Uses:

Tamarillo fruit is eaten by scooping out the flesh from the halved fruit.  When lightly sugared and cooled, the flesh is used as a breakfast dish.  Some people scoop out the pulpy flesh and spread it on toast at breakfast. Tomarillos can be made into compotes, or added to stews, hollandaise, chutney, and curries.   Fruits harvested earlier in the season tend to be sweeter and less astringent.  The skin has a most unpleasant taste, and so, is not eaten. 

History:

Tamarillo is native to the Andes of Peru, Chile, Ecuador, Columbia, and Bolivia.  It is still cultivated in gardens and small orchards for local production, and is one of the most popular fruits in these regions.   Other regions of cultivation  are the subtropical areas throughout the world including the U.S. in California..  Tamarillos are listed among the lost foods of the Incas.  The commercial production of tamarillos began on a small scale in the 1930's.  During WWII demand grew for tamarillos as the supply of other fruits high in vitamin C was restricted.

Health Benefits:

Tamarillos are very high is vitamins and iron, and low in calories.   They are low in fat, carbohydrates, and sodium.  They are high in potassium, and contain other trace elements important  for health  including copper and manganese.   Tamarillos are  a source of fiber and also a source of vitamins A, B6, and C.  They contain vitamin E, and thiamine.   Tamarillos are said to be helpful in controlling hypertension and diabetes.

Season: 

Tamarillos are most frequently available from July until November.

Selecting and Storing:

Choose tamarillos with full coloration (red or gold) up to the stalk  with a slight loosening of the stalk. A slight softening of the fruit and a yellowing of the stalk are indication of ripeness.
Keep tamarillos at room temperature for a week or in the refrigerator for 2 weeks.  They can be easily frozen either whole (remove the skin first) or pureed.

Removing the Skin:

To remove the skin place the tamarillos in a bowl and cover with boiling water.  Leave for 3 - 4 minutes, then rinse with cold water.  Make a small cut in the skin with a knife and the skin will slip right off.

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

How to Enjoy Tamarillos:

•  Peeled fruit can be sliced and added to stews or soups
• Serve slices with a sprinkling of sugar and a scoop of vanilla ice cream
• Peeled fruit diced with diced onions, breadcrumbs, butter, and appropriate seasonings  may be used as a stuffing for roast lamb
• Slices alone or with apples cooked into a pie
• Packed into a preserving jar with water or sugar syrup and cooked for 55 minutes
• Peeled fruits can be pureed in a blender or cooked, strained to remove the seeds, then packed in plastic containers and frozen.   

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

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Pomegranates Revisited

Pomegranates Revisited:

About:

The pomegranate, Punica granatum, is fruit-bearing deciduous shrub or small tree that grows between 16-26 feet tall.  It is native to present day Iran and Iraq.  Today it is widely cultivated throughout the Mediterranean region of southern Europe, the Middle East, northern Africa and tropical Africa, and the Indian Subcontinent.  It is also extensively grown in South China and the drier parts of Southeast Asia.  It was introduced into Latin America and California by Spanish settlers in 1769.  It is currently cultivated in parts of California and Arizona.  Thomas Jefferson planted pomegranates at Monticello in 1771.  The name "pomegranate" comes from the Latin for apple (pomum) and seeded (granatum)  There are over 500 varieties.

Uses:

 The edible fruit of the pomegranate is a berry and is between a lemon and a grapefruit in size with a rounded hexagonal shape with a thick reddish skin.  Pomegranates are used in cooking, baking, for juices, smoothies, and alcoholic beverages.  

The pomegranate is opened by scoring the skin with a knife and then breaking it open.  The arils (seed casings) are separated from the peel and internal white pulp membrane.  Separating the arils is easier in a bowl of water as the arils sink and the inedible pulp floats.  Freezing the whole fruit makes it easier to separate.  You can also cut the fruit in half and score the outside rind 4-6 times.  Hold the half over a bowl and smack the rind with a large spoon.  In any case  do not get the juice on your clothes.  It stains terribly.

Cultural Symbolism:

The pomegranate is ripe with cultural symbolism.  Ancient Egyptians regarded it as a symbol of prosperity and ambition.  The Greek myth of Persephone, the goddess of the Underworld, prominently features the pomegranate. The number of seeds she is said to have eaten determined the number of barren seasons.  Among the Greeks it is traditional for a house guest to bring a pomegranate as a first gift, which is placed under or near the home altar.  Pomegranates are also prominent at Greek weddings and funerals.  In ancient Israel scouts brought pomegranates to Moses to demonstrate the fertility of the "promised land".  In Christianity the fruit broken or bursting open is a symbol of the fullness of Jesus's suffering and resurrection.  In China in older times the pomegranate was considered an emblem of fertility and numerous progeny.

My Story:

Growing up I rarely ate a pomegranate, but I do remember we called them "Chinese Apples".  In the supermarket  we received pomegranates packed in a flat box with little indentations for the pomegranates to sit in.  This would protect them from bruising each other.  It was also a nice presentation to use to display the fruit.  Persimmons and kiwifruit were also packed that way. 

Health Benefits:

Research has found pomegranates may be effective in reducing heart disease factors.  They not only reduce cholesterol, but  lower blood pressure and increase the speed at which heart blockages melt away.  Pomegranates are loaded with antioxidants.  A glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, or cranberries.  Pomegranates have been shown to have potent anti-cancer and immune supporting effects.   They have been shown to promote reversal of atherosclerotic plaque in human studies.   Pomegranates may have benefits to relieve or protect against depression and osteoporosis. 

Season:

In the Northern Hemisphere pomegranates are typically in season from September to February.  In the Southern Hemisphere they are in season from March to May.

Selecting and Storing:

Choose pomegranates with unblemished skin that are heavy for their size.   The heavy pomegranate has lots of juice.  Store at room temperature for six to seven days.  Under refrigeration a pomegranate will last 3 months or more, if it is in good condition.

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

Simple but Good:

Pomegranate Gelatin:

2 cups pomegranate juice (not from concentrate)

2 envelopes unflavored gelatin

2 TBS sugar

1/2 cup pomegranate seeds

Place 1/2 pomegranate juice in medium mixing bowl and sprinkle gelatin on top.  Set aside.

Place remaining juice and sugar into small saucepan and place on high heat.  Bring just to a boil.  Remove from heat and add to juice and gelatin mixture.  Stir to combine.  Place the bowl in the refrigerator and chill just until mixture begins to set up (approx 301 - 40 minutes).  Remove from the refrigerator and stir in seeds.   Place into 2 cup mold or 4 1/2 cup molds and chill until set.

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Quince

Quince:

About:

Quince, (kwins) Cydonia oblonga, is the sole member of the genus Cydonia in the family Rosaceae (which contains apples and pears, among other fruits.).  It is a small deciduous tree that bears a pome fruit.  The quince is similar in appearance to the pear, and golden yellow when mature.   The fruit is knobby and ugly with an irregular shape and often a gray fuzz.  Once the quince is cooked, it is soft and tender and yields a nice syrup from the cooking process.

Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive pale pink blossom, and other ornamental qualities.  Although Genesis does not name the specific fruit that Adam and Eve ate from the tree of knowledge of good and evil, some texts suggest it may have been a quince.  

Quince used to be more popular than it is today.

Uses:

Most varieties of quince are too hard, astringent, and sour to eat raw.  High in pectin, they are used to make jam, jelly, and quince pudding, or they may be peeled, then roasted, baked, or stewed.  The immature fruit is green with dense grey white pubescence, most of which rubs off before maturity in late autumn when the fruit changes color to yellow with hard strongly perfumes flesh.  Pectin levels diminish as the fruit ripens.  The flesh of the fruit turns red after a long cooking time.  Their very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavor.  Adding a diced quince to apple sauce  will enhance the flavor of the apple sauce.   The term "marmalade", originally meaning a quince jam, derives from "marmelo", the Portuguese word for the fruit.

History:

For over 4000 years quince trees have been grown in Asia and the Mediterranean.  Quince are also known as "Pear of Cydonia".  Quince is thought to be the "Golden Apple" of Greek  mythology.  The quince tree is native to Uzbekistan, Tajikistan, Iran, Armenia, Azerbaijan, Georgia, Pakistan, Kashmir, and Afghanistan.  The quince is native to rocky slopes and woodland margins in South-west Asia, Turkey, and , Iran, although it can be grown successfully at latitudes as far north as Scotland.  

Health Benefits:

The phytochemistry of quince is under study for several possible medical uses.  The Indo-Pakistan quince seeds are used by herbalists for mucous, rashes, and ulcerations.  A gel prepared from the seeds soaked in water is used for throat and vocal chord inflammation, as well as skin rashes and allergies.

Season:

Quince are available September through January.  They can be hard to find.   

Selecting and Storing:

Choose quince that are large, firm, and yellow with little or no green.  Handle carefully as they bruise easily.   Once at home wrap in a plastic bag and refrigerate for up to 2 weeks.

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

 Simple but Good:

Quince Compote:

4 quinces

1/2 cup water

1/4 - 1/2 cup sugar

1 tsp grated fresh ginger

1 stick of cinnamon

Wash peel, and core quinces.  Remove all seeds.  Cut the flesh into cubes.  In a medium sized saucepan combine water, quinces, sugar, and ginger. 

Bring to a boil then reduce heat and simmer for 15 - 20 minutes, or until tender. 

After cooking add cinnamon stick and refrigerate until cool.  

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Pears Revisited

Pears Revisited:

About:

The pear is a member of the rose family of plants.  It is native to coastal and mildly temperate regions from western Europe and north Africa east right across Asia.  The shape of the pear in most species varies from globe-like to the classic pyriform  (pear-shape) of the European pear.   The pear and its close relative, the apple, cannot always  be distinguished by the form of the fruit, some pears look very much like some apples.  One major difference is that the flesh of the pear fruit contains stone cells (also called "grit").

Using Pears:

Pears are consumed fresh, canned, as juice, or dried.  Pears can be stored at room temperature until ripe.  They are ripe when the flesh around the stem gives to gentle pressure.  Green Bartlett pears turn from green to yellow as they  ripen.  Other pears you have to feel.  Once ripened pears should be stored in the refrigerator where they can be kept for 2 to 3 days.

History:

The cultivation of pears in cool temperate climates can be traced to the remotest antiquity.  There is evidence of pears used as a food since prehistoric times.  The pear was cultivated by the Romans who ate the fruit raw or cooked, just like apples.  According to Pear Bureau Northwest about 3000 known varieties are grown worldwide.  In the U.S. only 10 heirloom varieties are widely recognized, Green Bartlett, Red Bartlett, Bosc, Green Anjou, Red Anjou, Comice, Forelle, Seckel, Concord, and Starkrimson.

My Story:

My earliest remembrance of pears is the Seckel pear tree in our neighbor's yard in Brooklyn.   I don't think anyone ate pears from the tree, but there were always pears on the ground that we would throw at one another.  Commercially grown pears are usually wrapped in tissue paper and then placed in a box for shipping.  I  remember in Grandpa's store how they would remove the tissue paper and fold it to make a little mat to display the pears on.  My mom told me that during the great Depression people would save the tissue papers to use as toilet paper.  

Nutrition:

Pears are a good source of dietary fiber, anti-oxidants, minerals, and vitamins.  They are very low in calories.  They contain good quantities of vitamin C.  Pears are a moderate source of anti-oxidant flavonoids, phytonutrients such as beta-carotene, lutein, and zea-xanthin.   The compounds along with vitamins C and A help protect the body from harmful free radicals.  Pears are a good source of minerals such as copper, iron, potassium, manganese, and magnesium. as well as B-complex vitamins such as folates, riboflavin, and pyridoxine (vitamin B6). 

Health Benefits:

Recent studies have shown that the skin of the pear contains at least 3 to 4 times as many phenolic phytonutrients as the flesh.   These phytonutrients include antioxidant, anti-inflammatory flavonoids and potentially anti-cancer phytonutrients like cinnamic acid.  The skin of the pear also contains about half of the pear's fiber.  Pears have been suggested in various traditional medicines in the treatment of colitis, chronic gallbladder disorders, arthritis, and gout. 

Selecting and Storing:

Green pears should be free of blemishes.  Ripe pears are going to show a few scars.  Avoid  bruised or too soft fruit, but don't be afraid to bring home pears that are still green.  Place unripe pears in a bowl or paper bag.  Leave them at room temperature where they will ripen within a few days to a week.  Pears that yield to gentle pressure on the stem end are ripe.  Once ripe pears should be consumed or refrigerated.

So, eat some pears.  Rinse with cool water and pat dry. Eat with the skin on.

Eat up!  Enjoy!  I'll show you how.

Simple but Good:

Pear and Bacon Grilled Cheese:

2 TBS unsalted butter

2 TBS currant or fig jam

2 slices white sandwich bread

2 slices cheddar

2 slices cooked bacon

1/4 small pear, thinly sliced

Melt the butter in a small skillet over medium heat.  Spread the jam on 1 slice of the bread and add the cheese, bacon, and sliced pears, then top with the other piece of bread to form a sandwich.

Cook the sandwich covered until the bread is toasted and the cheese is melted (2-3 minutes per side).

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Jicama

Jicama:

About:

Jicama (Pachyrhizus erosus) (HIC-ah-mah) also known as Mexican yam or Mexican turnip is the name of a native Mexican vine with an edible tuberous root.  The root's exterior is yellow and papery while its inside is creamy white with a crisp texture similar to a raw potato or pear.  The flavor is sweet and starchy similar to some apples or raw green beans.

Uses:

Jicama is usually eaten raw, sometimes with salt, lemon, or lime juice, and chili powder.  It is sometimes cooked in soups or stir fries.  Jicama is often paired with:

Chili powder                          Cilantro                         Ginger                          Lemon

Lime                                       Orange                          Red Onion                   Salsa

Sesame Oil                             Grilled Fish                   Soy Sauce

In Mexico it is popular in salads, fresh fruit combinations, fruit bars, soups and other cooked dishes.

History:

Native to Mexico Spaniards spread cultivation of jicama from Mexico to the Philippines.  From there it went o China and other parts of Southeast Asia. 

Nutrition:

Jicama is high in carbohydrates in the form of dietary fiber.  It is composed of 86 - 90% water.  It contains only trace amounts of protein and lipids.  It is very low in saturated fat, cholesterol, and sodium.  It is a good source of potassium and vitamin C.   Jicama is very low in calories and contains antioxidants and small amounts of minerals and vitamins.  It is an excellent source of oligofructose inuin, a soluble dietary fiber which is a zero calorie sweet invert carbohydrate.   Jicama contains small amounts of B complex vitamins and healthy amounts of minerals like magnesium, copper, iron, and manganese.

Season:

Jicama is available year round, bu8t is most plentiful from December through April. 

Selecting and Storing:

Jicama can run from a half pound to up to 5 pounds.  The small to medium size ones are juicier and less fibrous than the large ones.   Select clean looking jicama that are firm.  Avoid those that are soft or shriveled.  Avoid cuts, cracks, and bruised skin.  

Store in a cool, dry place where it will keep up to several weeks.  Once cut wrap in plastic and keep in the refrigerator for up to a week.  

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

Ways to Enjoy Jicama

• Jicama Combo:  Combine cubed jicama, a sliced cucumber, and orange sections.  Sprinkle with chili powder, and salt.  Drizzle with juice of 1/2 lemon and mix well
• Toss in a Salad.  Toss julienne  sliced Jicama in your favorite salad.
• Saute in olive oil with onions, and red bell pepper.  Cook until onion is translucent. Add water or broth and cook until jicama is tender.
• Jicama Chips:  Thinly slice peeled jicama.  Arrange on a plate and squeeze the juice of 1/2 lime and sprinkle with salt, sugar, chili powder.  Chill for 20 minutes.
• Roasted Jicama: Peel and cube jicama.  Toss with a small chopped onion, small amount of olive oil, 1/2 tsp minced garlic, rosemary, and parsley.   Spread on baking pan and put in 400 degree F. oven for an hour s, stirring every 15 minutes. 

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