Cupuacu

Cupuaçu (pronounced koo-poo-ah-soo) is really a scrumptious melon-sized fruit having a rich and creamy whitened pulp which develops within the Amazon Rainforest drainage basin in northern regions of Brazil. Cupuacu is well known within the Amazon as “the pharmacy in a fruit” and is undoubtedly one of the most nutritionally advantageous super fruits ever brought to the market industry. Like a cousin of the cacao fruit, cupuaçu includes a prized exotic flavoring mixing components of chocolate, bananas, pear, passion fruit as well as pineapple. Cupuacu consists of distinctive polyphenols, effective anti-oxidant nutrients, call theograndins along with nine various other highly effective anti-oxidants just like vitamins A and C. This particular amazing super food is additionally stuffed with Essential Fatty Acids, amino acids, phosphorus, fiber as well as vitamins B1, B2, and also B3 (niacin).

The cupuacu is a kind of fruit tree that develops wild within the the Amazon rainforest. Additionally it is developed for fruit production in certain other locations with the exact same environments. In the wild, cupuacus usually achieve 49 to 65 feet (15 to 20 m) high, yet cupuacu trees utilized for crop production are usually below 26 feet (8 m) tall. They might require comfortable year-round temperatures, high humidity, and a lot of rainfall to develop well, and therefore are pollinated by ants and aphids, producing these insect species important reproduction. The cupuacu tree has got big leaves which are pinkish green once the tree is younger yet lose their pink shade once the tree reaches maturation. The fruit is oblong, brown, and also fuzzy, and it is generally about 8 inches (20 cm) lengthy and also weighs in between 2 to 4 pounds (1 to 2 kg). The fruit, particularly its internal, is extremely aromatic having a banana-like aroma. Once the cupuacu’s fruit is ripe, it drops to the floor and may then be collected for the harvest. The exocarp, which is outside of the fruit, is thicker and also sour-tasting, whilst the pulp inside features a fairly sweet and also somewhat tangy melon-like flavor and features 25 to 50 seed pods. The exocarp is extremely hard and should be broken open on the hard surface or even sawed open.
Health benefits of cupuacu fruit







Health advantages of cupuacu fruits are fascinating. The trees generally develop about 5 to 15 meters high and also have oblong shaped fruits that are melon sized. Cupuacu fruit has got white-colored pulp with a rich and creamy taste. The beans behave as excellent alternatives for cocoa since they offer the exact same antioxidant qualities. Listed here are the different health advantages of cupuacu fruit: 

                        Since the cupuacu fruit has got the comparable flavor of cocoa, it really is utilized in producing jellies, jams and also breads.This fruit is abundant with anti-oxidants and is also mainly regarded as breakfast among South Americans.Cupuacu fruit is traditionally used by the South American women particularly the Brazilian ladies as this assists handle labor pains and also stomach difficulties.The therapeutic advantages of cupuacu and also acai berry fruits are the same and for that reason assists in keeping defense mechanisms strong and healthy.Cupuacu fruit is really an abundant source of vitamins A, B1, B2, B3, and C. The fruit is additionally great for bones, tendons and also ligaments due to its higher amino acids, selenium and also calcium content.This fruit includes an ingredient known as phytonutrient polyphenols which is not present in any other fruit. This particular compound is excellent for the treatment of respiratory difficulties.It consists of no caffeine and for that reason maintains the entire body moisturized always.The essential health advantage of cupuacu fruit would it be battles against free-radicals that the reasons for cancers and also particular life-threatening problems.Cupuacu fruit behave as an all-natural medication for the treatment of erection dysfunctioning.It assists in maintaining levels of cholesterol normal and also helps prevent cardio problems.This fruit is wonderful for kids who’re selective eaters. It may be given to them by means of ice cream, powder, juice or even yogurt.upuacu fruit is additionally perfect for children since it improves the memory power. Additionally it is great for ladies since it has the property of increasing the health of the skin and also treats acne breakouts.This fruit is definitely the main food source for animals and also indigenous individuals of the rain forest.Cupuacu whenever combined with acai fruit provides you with severe synergy in motion.
Since very long time, it’s been utilized a remedy for stomach pain.The fruit energizes the defense mechanisms raising stamina and energy equal to that brought on by various other man-made caffeine sources.It additionally fortifies your coronary heart and also safeguards the artery walls from damage which could lead to heart diseases.The fatty acid contained in the fruit decrease the bad cholesterol and also keeps the good cholesterol which will help to maintain a nutritious heart.Cupuacu includes a massive power of anti-oxidants that neutralizes the free radicals within the body’s tissues.These anti-oxidants increase the blood circulation and also reduces the blood pressure and enables to fight the free radicals.This tasty fruit is abundant with anti-oxidants and is also regarded as an excellent breakfast among the individuals of South America.Because the fruit tastes just like cocoa it’s traditionally used for making breads, jams and also jellies.Cupuacu berry is frequently compared to acai berry because of its therapeutic qualities which will help to maintain your immune system healthy and strong.It features a unique component which is called phytonutrient polyphenols which isn’t present in various other fruits. This particular component is recognized as a great treatment for numerous respiratory problems.It’s a great resource for vitamin A, C, B1, B2 and B3. Additionally it is ideal for ligaments, tendons and also bones, since it features a high content of calcium, selenium and also amino acids.It also keeps the body hydrated since it has 0% caffeine.It will help with keeping the levels of cholesterol of the body reduced and also helps prevent numerous cardiovascular ailmentsNot only will it supply you with healthy defense mechanisms, additionally it is an excellent medicine against erectile dysfunction.
More about Cupuacu History

The cupuaçu tree originates from the theobrama family, that effectively indicates “Food of the Gods”. The cocoa tree from which we obtain chocolate is from exactly the same family. History informs us both cupuaçu trees as well as their fruit performed an essential part during the early Amazonian cultures as well as both were prized through the entire region because of their flavor, health and therapeutic qualities. Shamans utilized to bless and provide to expectant mother who experienced a hard birth, or even newlyweds which yearned for a child. Several were given the beans (seeds) of the fruit to avoid their stomach discomfort. Cupuaçu is incredibly popular in Brazil along with other areas of South America in spite of taking a back seat to cacao in the past century. For hundreds of years, natives of the rainforest have owned the fruit of the cupuaçu tree like a primary food source also it remains a treat within the more inhabited cities of South America.

Medicinal Uses of Cupuacu

Cupuacu was typically utilized by local individuals to reduce abdominal ache which will help in difficult births.Apart from this, additionally, it helps with skin restoration, healthier hair, and weight reduction, safeguarding artery partitions, conditioning cardio vascular system, raised energy and stamina, improving the immune system and so on.It can also be useful in treating diabetic issues, cataract difficulties and also cardiovascular illnesses.

Uses of Cupuacu

The taste of cupuacu fruit is usually compared to chocolate, banana, melon or even bubble gum.
Cupuacu is utilized in the wide selection of ways.The seeds of the fruit are refined in the method like the method which is often used to improve cacao seeds into chocolate, the base taste for cupulate is received.Cupulate is absolutely nothing yet a hot drink which is associated with hot chocolate.In addition for jelly, ice creams and juice that are made from sweetened pulp of the fruit, cupuacu can also be utilized like a dietary supplement.

Jabuticaba 

The Jabuticaba is a fruit-bearing tree in the family Myrtaceae native to Minas Gerais and Sao Paulo states in southeastern Brazil. Related species in the genus Myrciaria, often referred to by the same common name, are native to Brazil, Argentina, Paraguay, and Bolivia. The tree is grown for its purplish-black, white-pulped fruits; they can be eaten raw or be used to make jellies and drinks (plain juice or wine). Other common names include Brazilian Grape Tree, Jaboticaba, Jabotica, Jabuticabeira, Guaperu, Guapuru, Hivapuru, Sabara and Ybapuru (Guarani).
Common in Brazilian markets, jabuticabas are largely eaten fresh; their popularity has been likened to that of grapes in the United States. Fresh fruit may begin to ferment 3 to 4 days after harvest, so they are often used to make jams, tarts, strong wines, and liqueurs. Due to the extremely short shelf-life, fresh jabuticaba fruit is very rare in markets outside of areas of cultivation. Traditionally, an astringent decoction of the sun-dried skins has been used as a treatment for hemoptysis, asthma, diarrhoea, and gargled for chronic inflammation of the tonsils.
Several potent antioxidant and anti-inflammatory anti-cancer compounds have been isolated from the fruit. One that is unique to the fruit is jaboticabin.
The name jabuticaba, derived from the Tupi word Jabuti (tortoise) + Caba (place), meaning the place where you find tortoises. The Guarani name is "Yvapuru", where yva means fruit, and the onomatopoeic word puru for the crunching sound the fruit produces when bitten. A traditional song from the eastern region of Bolivia refers to a young woman as having "eyes like the guapuru" (because of their soft blackness) and a mouth "as sweet as the achachairu."
The jabuticaba tree, which appears as a charge on the coat of arms of Contagem, Minas Gerais, Brazil, has become a widely used species in the art of bonsai, particularly in Taiwan and parts of the Caribbean. In Brazil, it is common to refer to something allegedly unique to the country as a "jabuticaba" since the tree supposedly only grows in Brazil. It is usually a pejorative expression.

 

Health Benefits of Jabuticaba

Jabuticaba is used for the treatment for hemoptysis, asthma, diarrhea and dysentery also as a gargle for chronic inflammation of the tonsils are by the caustic decoction of the sun-dry skins is agreed in Brazil. Such use of fruit also may lead to excessive consumption of tannin. The fruit of Jaboticaba contain compounds similar to known to have positive biological effects in cranberries, grapes and other related species, including anti-ageing, anti-inflammatory and the antioxidant qualities.
1. Jabuticaba Fruit can be stimulating, opens up bronchial airways, which is good for asthma, and slightly astringent making it great for diarrhea, and also healing those suffering from tonsillitis.
2. Jabuticaba Fruit is anti-inflammatory, and full of great antioxidants.
3. Jabuticaba Fruit an anti-aging fruit with similar health benefits like cranberries.
4. Jabuticaba Fruit contains lots of protein, low in carbs, and high in calcium, iron, phosphorus, and very high in Vitamin C and has some B vitamins, and very low in calories.
5. New studies are being done on the effectiveness of Jabuticaba for fighting cancer... because it contains many anticancer compounds.
6. Jabuticaba Fruit soothes the GI tract, helps with arthritis, and also prevents many skin diseases and even hair loss
7. Jabuticaba Fruit is also a great detoxing agent.
8. Jabuticaba Fruit is rich in phenolic compounds, among which we can highlight the anthocyanins. Anthocyanins are the most abundant type of flavonoid and they are responsible for the blue or purple colour. Anthocyanins are the only fatty acid that is believed to play an important role in the health benefits exerted by this fruit, apart from the polyphenolic content found on it and more specifically punicalagins, punicalins, gallagic acid, and ellagic acid that act as powerful antioxidants.
9. In Jabuticaba Fruit there is another active constituent present on this fruit, a depside known as jaboticabin, which may also play an even more important role on the health benefits of this fruit, because depsides exert antibiotic, anti-HIV,antioxidant, and anti-proliferative activity.
Jabuticaba Fruit makes a wonderful jelly and great cheesecakes.

MANDARIN

NUTRITION INFORMATION

1 serving = 88 g (1 medium mandarin)

Source of Fiber
Source of Vitamin A (12% Recommended Daily Intake per serving)
Source of Vitamin C (39% Recommended Daily Intake per serving)

LOOK FOR

Look for mandarins that are heavy and unblemished.

TO STORE

At room temperature for short period of time or in the refrigerator for periods of up to 2 weeks.

TO PREPARE

Rinse and remove skin. Enjoy raw or use in cooking.

JAVA-PLUM

NUTRITION INFORMATION

1 serving = 60 g (20 fruits) 

• Source of Vitamin C (14% Recommended Daily Intake per serving)
• Fat-free (0.1 g per serving)

LOOK FOR

Firm, glossy unbruised yellow fruit. The pulp is soft with a sweet and sour taste.

TO STORE

Refrigerate covered for several weeks.

TO PREPARE

The java-plum pulp is either eaten fresh or made into juice, concentrate, jellies and sherbets.

Ugli fruit

An Ugli fruit is a cross between a grapefruit and a mandarin! It is about the size of a grapefruit but it tastes a bit sweeter and has a wrinkly skin that peels easily. This funky fruit comes from Jamaica and is also grown in the USA - and it's not that ugly! It can look a bit weird because its yellowy green skin is thick, rough and puffy - and sometimes a bit blotchy!

Satsuma

Satsumas, clementines and mandarins are all different names for types of tangerine. They grow on trees and they grow best in warm weather. The juiciest ones are the heaviest ones. See if you can take the peel off in one piece!

Honeydew melon

Honeydew melons grow on trailing vines along the ground. There are thousands of different kinds of melon - they all have a hard outside, which you can't eat, and a juicy sweet inside that makes your mouth water!

Grape

Grapes grow in bunches on vines. On the inside, they are sweet, juicy and jelly-like. Green grapes are also called white grapes and are dried to make sultanas. Purple ones can be called black grapes and are dried to make raisins. There are red grapes too - red grape juice tastes totally delicious!

Bignay Fruit

Scientific name - Antidesma bunius

Bignay fruit, indigenous to Southeast Asia and northern Australia has its roots in the family Phyllanthaceae. Commonly recognized by several names such as Bignay, bugnay, bignai, Queensland cherry, wild cherry, currant tree and more, Antidesma bunius is the scientific name of the bignay fruit. Having the potential to reach just about 30 meters height, it is classified under the category of a variable plant and it can be short or tall and erect. The evergreen leaves of the tree are large oval shaped and leathery that ranges about 20cm long and seven inches wide as a matter of fact, they are shrubby in nature. Fond to the twigs of the tree with diminutive petioles, it creates a dense canopy. The skin of the fruit is emaciated and rough, however yields a profusion of bright-red juice, which is prone to stains on fabrics.

Health Benefits of Bignay fruit

Treat Syphilis

Antidote for Snake Bites
Help to Lose Weight

 Climate and Culture

Despite it’s not strictly tropical, it has established to be resilient up to central Florida. Flowering well, sources say that it does not set out any fruit particularly in Israel. 

In order to provide cross-pollination, for every 10 to 12 females, one male tree is planted. When the trees are not that matured enough, wind-protection is desirable. Requiring less cultural attention, it is believed that the trees are spaced 40 to 45 ft (12-14m) apart, each way for it to thrive well.

 Propagation

As far as the propagation method is concerned, it is believed that vegetative propagation method is preferred, seeing that seedlings may turn out to be male and female saplings which may not bear for a number of years and as a matter of fact; many seeds are non-viable in Florida. Some of the other methods of propagation include cuttings, grafting or air-layering.

Prunes Health Benefits And Nutrition Values

PERSON WHOM MAY CONSUME PRUNES


BLOOD SUGAR

Prunes' are soluble fiber that helps to normalize the blood sugar levels by slowing the rate at which food leaves the stomach and by delaying the absorption of glucose (the form in which sugar is transported in the blood) following a meal. Soluble fiber also increases insulin sensitivity and can therefore play a helpful role in the prevention and treatment of type 2 diabetes.

INTESTINAL PROTECTION

Prunes' are insoluble fiber that provides food for the "friendly" bacteria in the large intestine. When these bacteria ferment prunes as insoluble fiber, they produce a short-chain fatty acid called butyric acid, which serves as the primary fuel for the cells of the large intestine and helps to maintain a healthy colon. These helpful bacteria also create two other short-chain fatty acids, propionic and acetic acid, which are used as fuel for the cells of the liver and muscles.

POST MENOPAUSAL BREASTCANCER

In addition, women who had ever used hormone replacement, those consuming the most fiber, especially cereal fiber, had a 50% reduction in their risk of breast cancer compared to those consuming the least. Fruits richest in fiber include apples, dates, figs, pears and prunes. When choosing a high fiber cereal, look for whole grain cereals as they supply the most bran.

CONSTIPATION

How do prunes relieve constipation? Prunes are a good source of dietary fiber. Dietary fiber is a part of plant foods that enzymes in your body cannot digest and therefore not absorbed into the bloodstream. As a result, fiber remains in the colon where it absorbs water and softens the stool, thereby providing health benefits to those people suffering from constipation. It's often recommended to pregnant women because of the many health benefits of prunes.

AGING

Prunes are rich in antioxidants and can help your body to slow down the process. Prunes have a top position in the Oxygen Radical Absorbency Scale (ORAC).When the oxidation process takes place in the cells, free radicals are released. These radicals, if not removed then cause serious damage to the cells of the body. It will eventually result in premature aging. But, the antioxidants in prunes and prune juice prevent this by neutralizing the free radicals.
Vitamin A has been proven to be very effective in slowing down the aging process. Prunes are rich in nutrient that promotes the production of collagen in the body. Increased amount of collagen in the skin prevents the appearance of wrinkles.

ANEMIA

One of the major health benefits of prunes is its ability to prevent anemia. Decrease in the level of hemoglobin in blood can lead anemia. The reduction of hemoglobin level is mainly due to the deficiency of iron which is necessary for its production. It can cause many serious health conditions including anemia. Prunes are good source of iron which can be used as a natural remedy for treating anemia.


DIABETES

The soluble fiber present in prunes is necessary to maintain a healthy digestive system. Apart from that, they also delay the absorption of glucose in the intestines, thereby preventing an increase in level of blood sugar. It is also capable of making you more sensitive to insulin. Therefore, it can be used in the treatment of type 2 diabetes effectively.

OSTEOPOROSIS

The dried plums were able to reverse osteoporosis in post-menopausal women. Those women were asked to eat 100 grams of dried plums per day had improved bone formation markers after only three months, compared to a control group who were eating 75 grams of dried apples. These health benefits of prunes may be linked to their high concentration of the trace element boron which is postulated to play a role in prevention of osteoporosis and osteopenia.

PERSON WHOM MAY NOT CONSUME PRUNES

BLOATING & GAS

Consuming large amounts of prunes leads to gastrointestinal effects, such as bloating and gas in your body.

LAXATIVE DEPENDENCY

The potent laxative properties present in prunes can potentially work too well. Eating prunes every day for long periods of time can lead to chronic diarrhea. similar to stimulant laxatives such as Ex-Lax, long-term use of prunes can cause your digestive system to become dependent on prunes for normal bowel movements.If your digestive tract becomes dependent on laxatives, when you stop taking them you may experience temporary withdrawal symptoms, including constipation, weight gain and fluid retention.

Nectarine

The nectarine flesh is rich, sweet and juicy and is well suited for eating fresh and for using in ice cream, pies and fruit salads. Colour ranges from silvery white or yellowy orange to pinkish red. The white-fleshed varieties are considered the best and usually the most expensive. Nectarines are often described as a cross between a peach and a plum, but nectarines are actually a variety of smooth-skinned peach.

Jujube nutrition facts

Jujube, also known as Chinese red date, is a popular "drupe" fruit of Chinese origin. "Zao" as the fruit recognized in the mainland China, it grows in natural wild and cultivated orchards in Korea, Japan, and many Middle Eastern regions. Dry jujube has similar taste and nutrition profile as that of dates; packed with energy, minerals and essential vitamins.

Botanically, it belongs to the Rhamnaceae (Buckthorn) family of flowering plants.

Scientific name: Ziziphus jujuba.

Jujube is a small to medium sized, spreading, deciduous tree reaching to a height of about 5-7 meters. Its highly branched twigs carry sharp spines. The plant is drought tolerant and has the ability to thrive well under poor soil conditions.

Z. jujuba bears light green to white color flowers in early summer. Small size fruits cover the entire plant by July. Each fruit is "drupe" featuring creamy white flesh surrounding a single central hard seed as in apricots.

Jujube comes in several different sizes and shapes depending upon the cultivar type. Each berry is about the size of 3-6 cm in diameter ranging in shape from oval, oblate, round to elongated and cylindrical. Inside, its slightly sticky, crispy textured pulp has apple-like sweet and tart taste in case of raw, green fruits. As the berry dries on the tree, its color turns from light green to red or brown. Completely mature fruit develops wrinkles on its surface as in dates. Fruits can be harvested on the basis of consumer demand, whether to enjoy crunchy light green berries or dried red ones.

Health benefits of Jujube

• Jujube, fresh or dried, has long been considered as a healthful fruits praised in Chinese culture. The berries packed with an impressive list of essential nutrients, vitamins, and minerals that are required for normal growth, development and overall well-being.
• While fresh jujube pleniful in vitamins and fiber, dry, red ripe berries high in calories, rather concentrated sources of vitamins and minerals.
• They contain health benefiting tannins. Tannins are known to possess anti-infective, anti-inflammatory, and anti-hemorrhagic (prevent easy bleeding tendencies) properties.
• Fresh jujube are one of the excellent sources of vitamin-C, composing about 69 mg per 100 grams or 115% of daily recommended intake. Vitamin-C is one of powerful water-soluble antioxidants that help stave-off harmful free-radicals from the human body. It helps in the synthesis of connective tissue and wound repair.
• Dried jujube fruits are excellent source of calcium (79 mg or 8% of RDI), iron 1.90 mg/100 g of fruits (about 24% of RDI). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood. Calcium is an important mineral that is an essential constituent of bone and teeth, and required by the body for muscle contraction, blood clotting, and nerve impulse conduction.
• Further, fresh as well as dry berries carry moderate levels of B-complex group of vitamins. Dried jujube contains very good amounts of pyridoxine (vitamin B-6), thiamin niacin, pantothenic acid, and riboflavin. These vitamins are acting as cofactors help body metabolize carbohydrates, protein, and fats.

Raspberry nutrition facts

Wonderfully delicious, bright-red raspberry is among the most popular berries to relish! They are rich sources of health promoting plant-derived chemicals, minerals, and vitamins that are essential for optimum health.

Botanically, raspberry is a small shrub belonging to the family Rosaceae, in the genus: Rubus. It grows very well under temperate climates. The berry is native to the Europe but today widely cultivated in many temperate regions all over the world under supervised farms. Chief producers of raspberries are Poland, United States, Germany, and Chile.

Botanical name: Rubus idaeus.

Several sub-species of raspberries exist. However, the most popular commercial cultivar in practice is red-raspberry This type actually is the hybridization of R. idaeus (European raspberry) and R. strigosus (American raspberry) types.

Technically, the whole berry is an aggregate of small "drupe" fruits, which are arranged in circular fashion around a hollow central cavity. Each tiny drupelet features small juicy pulp with a single, tiny whitish-yellow seed. Raspberries have a taste that varies by cultivar, and ranges from sweet to acidic, a feature quite similar to strawberries.

Raspberry has conical shape, weighs about 2-4 g and contains 80-100 drupelets arranged in concentric whorls. While the most common type of raspberry (Rubus idaeus) is red-pink in color, hybrids actually come in a range of colors including black, purple, orange, yellow and white.

Health benefits of raspberries

• Delicious raspberries are low in calories and fats. Nonetheless, they are rich source of dietary fiber, and antioxidants. 100 g berries hold just 52 calories but provide 6.5 g of fiber (16% of daily recommended intake).
• Raspberries have significantly high levels of phenolic flavonoid phytochemicals such as anthocyanins, ellagic acid (tannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Scientific studies show that the antioxidant compounds in these berries play potential role against cancer, aging, inflammation, and neuro-degenerative diseases.
• Xylitol is a low-calorie sugar substitute extracted from raspberries. A teaspoonful of xylitol carries just 9.6 calories as compared to 15 calories of sugar. Xylitol absorbed into the blood more slowly in the intestines than simple sugar and does not contribute to high glycemic index. It thus, can be helpful in diabetics to regulate wide fluctuations of blood sugar levels.
• Fresh raspberries are an excellent sources of vitamin-C, which is also a powerful natural antioxidant. 100 g berries provide 26.2 mg or about 47% of DRI of vitamin C. Consumption of fruits rich in vitamin C helps the human body develop resistance against infectious agents, counter inflammation, and scavenge harmful free radicals.
• Raspberry contains anti-oxidant vitamins like vitamin A, and vitamin E. In addition to the above-mentioned antioxidants, it is also rich in several other health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin, and ß-carotene, albeit in small amounts. Altogether, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
• Raspberry has an ORAC value (oxygen radical absorbance capacity) of about 4900 µmol TE per 100 grams, crediting it among the top-ranked ORAC fruits.
• They contain a good amount of minerals like potassium, manganese, copper, iron and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is utilized by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells.
• They are rich in B-complex group of vitamins and vitamin K. The berries contain very good amounts of vitamin B-6, niacin, riboflavin, and folic acid. These vitamins are function as co-factors and help body in the metabolism of carbohydrates, protein, and fats.

Lychee fruit nutrition facts

Delicious and juicy lychee or "Litchi" heralds you the arrival of summer. Besides being sweet and nutritious, these berries bring cooling effect on the human body to beat the scorching summer heat. Botanically, this exotic fruit belongs to the family of Sapindaceae, and named scientifically as Litchi chinensis.

The L. chinensis is a tropical fruit tree native to the low elevations of the Kwangtung and Fukien provinces in the Southern China.

It is a slow growing, medium-sized evergreen tree with dense, round-topped foliage, and smooth, gray, brittle trunk and branches. It may reach 40-50 feet height. Litchis are not only eye-catching plant during spring when its huge spray of flowers adorn the tree but also a stunning sight for fruit lovers when its tree totally covered with beautiful berries.

In structure, the fruit is a drupe; oval, heart-shaped or nearly round, measures about 3–5 cm long and 3 cm in diameter and weigh about 10 g. In appearance, the fruit has close resemblances with longan and rambutan fruits.

Its outer skin is rough leathery rind or peel, featuring pink color. Its peel can be detached easily in the ripe berries. Inside, its flesh consists of edible portion or aril that is white, translucent, sweet, and juicy.

Litchi has sweet taste, and fragrant flavor that everyone from children to elderly delighted to savor. Its flesh envelopes around a single, glossy, brown seed, 2 cm long, and 1–1.5 cm in diameter. The seeds, as that in the case of sapodilla, are not poisonous but should not be eaten. Fresh lychees can be readily available in the markets from May to October, about 120-140 days after flowering.

Health benefits of Lychee

• Lychee fruit contains 66 calories per 100 g, comparable to that in the table-grapes. It has no saturated fats or cholesterol, but composes of good amounts of dietary fiber, vitamins, and antioxidants.
• Research studies suggest that oligonol, a low molecular weight polyphenol, is found abundantly in lychee fruit. Oligonol is thought to have anti-oxidant and anti-influenza virus actions. In addition, it helps improve blood flow to organs, reduce weight, and protect skin from harmful UV rays. (Takuya Sakurai (Kyorin University, Japan), Biosci. Biotechnol. Biochem., 72(2), 463-476, 2008).
• Litchi, like citrus fruits, is an excellent source of vitamin C; 100 g fresh fruits provide 71.5 mg or 119% of daily-recommended value. Studies suggest that consumption of fruits rich in vitamin C helps human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
• Further, it is a very good source of B-complex vitamins such as thiamin, niacin, and folates. These vitamins are essential since they function by acting as co-factors to help the body metabolize carbohydrates, protein, and fats.
• Litchi also carries a very good amount of minerals like potassium and copper. Potassium is an important component of cell and body fluids help control heart rate and blood pressure; thus, it offers protection against stroke and coronary heart diseases. Copper is required in the production of red blood cells.

Red Velvet Layer Cake with Cream Cheese Frosting.

Red velvet cake is so much more than a white or chocolate cake tinted red. This iconic cake is a masterpiece of flavors, textures, and frosting. Learn all my tricks and tips to perfecting this classic recipe at home!

I’m out of control excited to share this recipe with you.

This is the holy grail of layer cakes. The most romantic, gorgeous, vibrant cake of all time. The “I can’t quite put my finger on the flavor” cake. Dense, yet soft ‘n light. The sweet marriage of buttermilk and vanilla with a little cocoa on the side. Tall, dramatic, and completely covered in tangy cream cheese frosting.

This, everyone, is one and only red velvet.

As I’ve told you many, many times before, I’ve always been unsure about red velvet. Quite honestly, I don’t really trust a cake that has a mystery flavor. Is it vanilla? Is it chocolate? Is it just a butter cake colored red? Why is dessert so confusing! Whatever, I’m ordering cheese fries.

That was until I learned the beauty of this mighty flavor. From brownies and cookiesto bars and brownies again, I’ve had quite a lot of fun getting to know red velvet. Mild chocolate intertwined with the unmistakable taste of buttermilk, a generous dose of vanilla, and plenty of butter flavor. These four flavors make up the mystery of red velvet and are essential to perfecting a red velvet layer cake. Not only are the flavors fabulous, red velvet cake’s texture is something to write home about. It’s dense but soft with a moist, tender crumb. My absolute favorite part about red velvet cake, though, is the cream cheese frosting. Slathered on thick, this frosting is delicately sweet and undeniably creamy.

Baking Science/Nerd Alert…

Enough red velvet rambling, let me tell you about my specific recipe. There are reasons I use specific ingredients, certain amounts, and unique mixing techniques, so pay attention if you’re looking to recreate this cake at home.

Important red velvet cake tip #1: Cake flour. I highly 100% recommend cake flour for red velvet cake. Cake flour is much lighter than all-purpose and the perfect base for a light, soft-crumbed cake texture. Like I mention above, red velvet’s texture is important to the authenticity of the flavor. Cake flour is sold at all major grocery stores, baking stores, or basically wherever there is a baking aisle. You will thank me for encouraging you to buy it after you taste how incredibly soft this cake is. It’s like the kind of texture you find at professional bakeries. And guess what? They pretty much always use cake flour in red velvet cake. Please see my recipe note about subbing all-purpose flour if you absolutely must.

Important red velvet cake tip #2: Unsweetened cocoa powder. 2 Tablespoons is just enough to give that very slight cocoa taste without overpowering the vanilla and butter flavors. Chocolate’s flavor, as you know, is quite strong.

Important red velvet cake tip #3: Butter and oil. What makes red velvet cake different from chocolate cake is its buttery flavor. When I began testing recipes for my red velvet cupcakes, I threw the butter flavor aside because all I could concentrate on was “make the cupcake moist.” And we all know oil brings so much moisture. But with oil we (1) don’t have that natural buttery flavor and (2) the cupcakes aren’t as light and soft, which is something creamed butter imparts into cakes, cupcakes, and muffins. Furthermore, I often find that too much oil weighs baked goods down. So, I use both oil and butter. Moist texture, soft and cakey texture, butter flavor. Boom.

Important red velvet cake tip #4: The eggs. I could write an entire post about my red velvet/egg methodology. I’ll try to avoid boring you by summarizing it. This is a very large layer cake, so you’ll be using 4 large eggs to provide richness, structure, binding, etc. You will separate the eggs before going into the red velvet cake batter. The yolks are beaten in with the creamed butter/sugar, then beat the egg whites to a frothy consistency and fold them in last. What is the point of this? I find that the fluffiest texture is achieved this way. Beating the egg whites incorporates air which, when folded into the cake batter, creates airy volume. (As opposed to just weighing it down.) So, there ya go.

Important red velvet cake tip #5: Buttermilk is a must. A little tangy, a lot of moisture, and ultra creamy. You can’t make this red velvet cake without it! Besides what buttermilk does for the taste and texture of red velvet cake, it also helps to activate the baking soda to leaven the cake. The vinegar does too- and it helps brighten the red color. Don’t get scared, a touch of vinegar is normal in red velvet desserts! You cannot taste it. Back to buttermilk, though. You can make a DIY version at home that works wonderfully in this red velvet cake recipe. In fact, in my cake testing (who wants to raid my freezer full of red velvet cake?) I tried both ways. Using actual buttermilk and using the DIY version. Both fantastic and identical in appearance, texture, and flavor. See my recipe notes for how to make a DIY buttermilk if you do not keep it on hand.

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I really want you to make this cake, but I just have a couple more things before I leave you with the recipe. The cake layers are very thick. I love the look of nice, thick layers in a red velvet cake. You can bake this cake into three layers instead of two. 

As I mention above, I love to use cream cheese frosting on my red velvet cakes. You can use another frosting you like such as vanilla or chocolate. In my opinion, cream cheese pairs best with the flavor of red velvet. I decorate the cake with cake crumbs. These are crumbs from the cake layers themselves. The cakes bake up to be quite tall, so I level them off with a large serrated knife and then crumble up that thin piece of cake to use as garnish.