Lemon

The lemon is the common name for Citrus limon. The reproductive tissue surrounds the seed of the angiosperm lemon tree. The lemon is used for culinary and nonculinary purposes throughout the world. The fruit is used primarily for its juice, though the pulp and rind (zest) are also used, primarily in cooking and baking. Lemon juice is about 5% (approximately 0.3 mole per liter) citric acid, which gives lemons a tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Because of the tart flavor, many lemon-flavored drinks and candies are available on the market, including lemonade.

Culinary uses

Lemons are used to make lemonade, and as a garnish for drinks. Many mixed drinks, soft drinks, iced tea, and water are often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.

Fish are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.

Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat), though the juice does not have any antibiotic effects.

Lemons, alone or with oranges, are used to make marmalade. The grated rind of the lemon, called lemon zest, is used to add flavor to baked goods, puddings, rice and other dishes. Pickled lemons are a Moroccan delicacy. A liqueur called limoncello is made from lemon rind.

When lemon juice is sprinkled on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, the acid acts as a short-term preservative by denaturing the enzymes that cause browning and degradation.

Non-culinary uses

• Citric acid - Lemons were the primary commercial source of this substance prior to the development of fermentation-based processes.
• Lemon battery - A popular science experiment in schools involves attaching electrodes to a lemon and using it as a battery to power a light. The electricity generated in this way can also power a small motor. These experiments also work with other fruits and vegetables.
• Sanitary kitchen deodorizer - deodorize, remove grease, bleach stain, and disinfect; when mixed with baking soda, lemon can remove stains from plastic food storage containers.^[10]
• Insecticide - The d-limonene in lemon oil is used as a non-toxic insecticide treatment. See orange oil.
• Antibacterial uses because it has a low pH
• Wood treatment - the traditional lemon oil used on the unsealed rosewood fingerboards of guitars and other stringed instruments is not made from lemons. It's a different product altogether, made from mineral oil and a solvent, usually naphtha, and got its name from its color and tart smell, and should not be confused with the corrosive oil of lemons.
• A halved lemon is used as a finger moistener for those counting large amounts of bills such as tellers and cashiers.
• Aromatherapy - Researchers at Ohio State University reveals that lemon oil aroma may enhance your mood, and relax you.^[11]
• A halved lemon dipped in salt or baking powder can be used to brighten copper cookware. The acid cuts through the tarnish and the abrasives assist the cleaning.

Grape

A grape is the non-climacteric fruit, botanically a true berry, that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, and grape seed oil. Grapes are also used in some kinds of candy.

According to the Food and Agriculture Organization (FAO), 75,866 square kilometres of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year.

Raisins, currants, sultanas and Kismis

In most of Europe, dried grapes are universally referred to as 'raisins' or the local equivalent. In the UK, three different varieties are recognized, forcing the EU to use the term "Dried vine fruit" in official documents.

A raisin is any dried grape. While raisin is a French loanword, the word in French refers to the fresh fruit; grappe (from which the English grape is derived) refers to the bunch (as in une grappe de raisins).

A currant is a dried Zante grape, the name being a corruption of the French raisin de Corinthe (Corinth grape). Note also that currant has come to refer also to the blackcurrant and redcurrant, two berries unrelated to grapes.

A sultana was originally a raisin made from a specific type of grape of Turkish origin, but the word is now applied to raisins made from common grapes and chemically treated to resemble the traditional sultana.

Health claims

French Paradox

Comparing diets among western countries, researchers have discovered that although the French tend to eat higher levels of animal fat, surprisingly the incidence of heart disease remains low in France, a phenomenon named the French Paradox and thought to occur from protective benefits of regularly consuming red wine.


Resveratrol

Grape phytochemicals such as resveratrol, a polyphenol antioxidant, have been positively linked to inhibiting cancer, heart disease, degenerative nerve disease, viral infections and mechanisms of Alzheimer's disease. Protection of the genome through antioxidant actions may be a general function of resveratrol. In laboratory studies, resveratrol bears a significant transcriptional overlap with the beneficial effects of calorie restriction in heart, skeletal muscle and brain. Both dietary interventions inhibit gene expression associated with heart and skeletal muscle aging, and prevent age-related heart failure.

Pineapple

Pineapple (Ananas comosus) is the common name for an edible tropical plant and also its fruit. It is native to the southern part of Brazil, and Paraguay. This herbaceous perennial plant grows to 1.0 to 1.5 metres (3.3 to 4.9 ft) tall with 30 or more trough-shaped and pointed leaves 30 to 100 centimetres (1.0 to 3.3 ft) long, surrounding a thick stem.

The pineapple is an example of a multiple fruit: multiple, helically-arranged flowers along the axis each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pineapple is eaten fresh or canned and is available as a juice or in juice combinations. It is used in desserts, salads, as a complement to meat dishes and in fruit cocktail. While sweet, it is known for its high acid content (perhaps malic and/or citric.

Nutrition

Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. The bromelain breaks down in the canning process, thus canned pineapple can generally be used with gelatin. These enzymes can be hazardous to someone suffering from certain protein deficiencies or disorders, such as Ehlers-Danlos syndrome. Pineapples should also not be consumed by those with Hemophilia or by those with kidney or liver disease, as it may reduce the time taken to coagulate a consumer's blood.

Consumers of pineapple have claimed that pineapple has benefits for some intestinal disorders; others claim that it helps to induce childbirth when a baby is overdue.

Pineapple is a good source of manganese (91 %DV in a 1 cup serving), as well as containing significant amounts of Vitamin C (94 %DV in a 1 cup serving) and Vitamin B1 (8 %DV in a 1 cup serving).

Raspberry

The raspberry (plural, raspberries) is the edible fruit of a multitude of plant species in the subgenus Idaeobatus of the genus Rubus; the name also applies to these plants themselves. The name originally referred to the European species Rubus idaeus (with red fruit) still used as its standard English name.

Raspberries are an important commercial fruit crop, widely grown in all temperate regions of the world. Many of the most important modern commercial red raspberry cultivars derive from hybrids between R. idaeus and R. strigosus. Some botanists consider the Eurasian and American red raspberries to all belong to a single, circumboreal species, Rubus idaeus, with the European plants then classified as either R. idaeus subsp. idaeus or R. idaeus var. idaeus, and the native North American red raspberries classified as either R. idaeus subsp. strigosus, or R. idaeus var. strigosus.

The black raspberry, Rubus occidentalis, is also occasionally cultivated in the United States, providing both fresh and frozen fruit as well as jams, preserves, and other products, all with that species' distinctive, richer flavor.

Purple-fruited raspberries have been produced by horticultural hybridization of red and black raspberries, and have also been found in the wild in a few places (for example, in Vermont) where the American red and the black raspberries both grow naturally. The unofficial name Rubus × neglectus has been applied to these native American plants for which commercial production is rare.

Red and black raspberry species have albino-like pale-yellow variants resulting from expression of recessive genes for anthocyanin pigments. Variously called golden raspberries, yellow or (rarely) orange raspberries retain the distinctive flavor of their respective species. In the eastern United States, most commercially sold pale-fruited raspberries are derivatives of red raspberries. Yellow-fruited variants of the black raspberry occur occasionally in the wild or are grown in home gardens.

Nutrients and potential health benefits

Raspberries contain significant amounts of polyphenol antioxidants such as anthocyanin pigments linked to potential health protection against several human diseases. The aggregate fruit structure contributes to its nutritional value, as it increases the proportion of dietary fiber, placing it among plant foods with the highest fiber contents known, up to 20% fiber per total weight. Raspberries are a rich source of vitamin C, with 30 mg per serving of 1 cup (about 50% daily value), manganese (about 60% daily value) and dietary fiber (30% daily value). Contents of B vitamins 1-3, folic acid, magnesium, copper and iron are considerable in raspberries.

Raspberries rank near the top of all fruits for antioxidant strength, particularly due to their dense contents of ellagic acid (from ellagotannins), quercetin, gallic acid, anthocyanins, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Yellow raspberries and others with pale-colored fruits are lower in anthocyanins.

Due to their rich contents of antioxidant vitamin C and the polyphenols mentioned above, raspberries have an ORAC value (oxygen radical absorbance capacity) of about 4900 per 100 grams, including them among the top-ranked ORAC fruits. Cranberries and wild blueberries have around 9000 ORAC units and apples average 2800.

The following anti-disease properties have been isolated in experimental models. Although there are no clinical studies to date proving these effects in humans, preliminary medical research shows likely benefit of regularly consuming raspberries against:

• inflammation
• pain
• cancer
• cardiovascular disease
• diabetes
• allergies
• age-related cognitive decline
• degeneration of eyesight with aging

Blueberry

Blueberries are flowering plants in the genus Vaccinium, sect. Cyanococcus. The species are native only to North America. They are shrubs varying in size from 10 cm tall to 4 m tall; the smaller species are known as "lowbush blueberries" (synonymous with "wild"), and the larger species as "highbush blueberries". The leaves can be either deciduous or evergreen, ovate to lanceolate, and from 1–8 cm long and 0.5–3.5 cm broad. The flowers are bell-shaped, white, pale pink or red, sometimes tinged greenish.

The fruit is a false berry 5–16 mm diameter with a flared crown at the end; they are pale greenish at first, then reddish-purple, and finally blue on ripening. They have a sweet taste when mature, with variable acidity. Blueberry bushes typically bear fruit from May through June in the Western Hemisphere; blueberry season peaks in July, which is National Blueberry Month in the United States and Germany.

Beginning in 2005, blueberries have been discussed among a category of functional foods called superfruits having the favorable combination of nutrient richness, antioxidant strength, emerging research evidence for health benefits and versatility for manufacturing popular consumer products.

Blueberries are sold fresh or processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries which in turn may be used in a variety of consumer goods such as jellies, jams, pies, muffins, snack foods, and cereals.

To freeze freshly picked blueberries, place in a single layer on a cookie sheet in the freezer. When frozen, put in freezer containers. It is best to rinse before using, but not before freezing.

Blueberry jam is made from blueberries, sugar, water, and fruit pectin. Premium blueberry jam, usually made from wild blueberries, is common in Maine, Ontario, Quebec, and British Columbia.

Nutrients and phytochemicals

Blueberries have a diverse range of micronutrients, with notably high levels (relative to respective Dietary Reference Intakes) of the essential dietary mineral manganese, vitamin B6, vitamin C, vitamin K and dietary fiber (table). One serving provides a relatively low glycemic load score of 4 out of 100 per day.

Especially in wild species, blueberries contain anthocyanins, other antioxidant pigments and various phytochemicals possibly having a role in reducing risks of some diseases, including inflammation and different cancers.

Potential anti-disease effects

Researchers have shown that blueberry anthocyanins, proanthocyanidins, resveratrol, flavonols, and tannins inhibit mechanisms of cancer cell development and inflammation in vitro. Similar to red grape, some blueberry species contain in their skins significant levels of resveratrol, a phytochemical.

Although most studies below were conducted using the highbush cultivar of blueberries (V. corymbosum), content of polyphenol antioxidants and anthocyanins in lowbush (wild) blueberries (V. angustifolium) exceeds values found in highbush species.

At a 2007 symposium on berry health benefits were reports showing consumption of blueberries (and similar berry fruits including cranberries) may alleviate the cognitive decline occurring in Alzheimer's disease and other conditions of aging.

Feeding blueberries to animals lowers brain damage in experimental stroke. Research at Rutgers has also shown that blueberries may help prevent urinary tract infections.

Other animal studies found that blueberry consumption lowered cholesterol and total blood lipid levels, possibly affecting symptoms of heart disease. Additional research showed that blueberry consumption in rats altered glycosaminoglycans which are vascular cell components affecting control of blood pressure.

Durian

The durian is the fruit of several tree species belonging to the genus Durio and the Malvaceae family.Widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.

The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. The smell evokes reactions from deep appreciation to intense disgust. The odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.

The durian, native to Brunei, Indonesia and Malaysia, has been known to the Western world for about 600 years. The 19th-century British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.

Durian fruit is used to flavour a wide variety of sweet edibles such as traditional Malay candy, ice kacang, dodol, rose biscuits, and, with a touch of modern innovation, ice cream, milkshakes, mooncakes, Yule logs and cappuccino. Pulut Durian is glutinous rice steamed with coconut milk and served with ripened durian. In Sabah, red durian is fried with onions and chilli and served as a side dish. Red-fleshed durian is traditionally added to sayur, an Indonesian soup made from fresh water fish. Ikan brengkes is fish cooked in a durian-based sauce, traditional in Sumatra. Tempoyak refers to fermented durian, usually made from lower quality durian that is unsuitable for direct consumption. Tempoyak can be eaten either cooked or uncooked, is normally eaten with rice, and can also be used for making curry. Sambal Tempoyak is a Sumatran dish made from the fermented durian fruit, coconut milk, and a collection of spicy ingredients known as sambal.

Nutritional and medicinal

Durian fruit contains a high amount of sugar, vitamin C, potassium, and the serotonergic amino acid tryptophan, and is a good source of carbohydrates, proteins, and fats. It is recommended as a good source of raw fats by several raw food advocates, while others classify it as a high-glycemic or high-fat food, recommending to minimise its consumption.

In Malaysia, a decoction of the leaves and roots used to be prescribed as an antipyretic. The leaf juice is applied on the head of a fever patient. The most complete description of the medicinal use of the durian as remedies for fevers is a Malay prescription, collected by Burkill and Haniff in 1930. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.

In the 1920s, Durian Fruit Products, Inc., of New York City launched a product called "Dur-India" as a health food supplement, selling at US$9 for a dozen bottles, each containing 63 tablets. The tablets allegedly contained durian and a species of the genus Allium from India and vitamin E. The company promoted the supplement saying that it provides "more concentrated healthful energy in food form than any other product the world affords".

Dragon Fruit

These fruit are commonly known as dragon fruit.Native to Mexico and Central and South America, the vine-like epiphytic Hylocereus cacti are also cultivated in Southeast Asian countries such as Taiwan, Vietnam, Thailand, the Philippines, Sri Lanka and Malaysia. They are also found in Okinawa, Hawaiʻi, Israel, northern Australia and southern China. Hylocereus blooms only at night; the large white fragrant flowers of the typical cactusflower shape are among those called "moonflower" or "Queen of the Night". Sweet pitayas have a creamy pulp and a delicate aroma.


Sweet pitayas come in three types, all with leathery, slightly leafy skin:

• Hylocereus undatus (Red Pitaya) has red-skinned fruit with white flesh. This is the most commonly-seen "dragon fruit".
• Hylocereus costaricensis (Costa Rica Pitaya, often called H. polyrhizus) has red-skinned fruit with red flesh.
• Hylocereus megalanthus (Yellow Pitaya, formerly in Selenicereus) has yellow-skinned fruit with white flesh.

Early imports from Colombia to Australia were designated Hylocereus ocampensis (supposedly red fruit) and Cereus triangularis (supposedly yellow fruit). It is not quite certain to which species these taxa refer to, though the latter is probably the Red Pitaya.

The fruit can weigh from 150-600 grams; some may reach one kilogram. The flesh, which is eaten raw, is mildly sweet and low in calories. Few people find its taste offensive; some may consider it bland. It is generally recommended that dragon fruit be eaten chilled, for improved flavor; dragon fruit should not be used to accompany strong-tasting food – except to "clean the palate" between dishes. The fruit is also converted into juice or wine, or used to flavor other beverages. The flowers can be eaten or steeped as tea.

To prepare a pitaya for consumption, cut the fruit vertically into two halves. From here, either cut the halves into watermelon-like slices, or scoop out the two white fleshy halves with a tablespoon. Eating the fruit is sometimes likened to that of the kiwifruit due to a prevalence of sesame seed-sized black crunchy seeds found in the flesh of both fruits which make for a similar texture upon consumption. Although the tiny pitaya seeds are eaten with the flesh, have a nutty taste and are rich in valuable lipids, they are indigestible unless chewed. The skin is not eaten, and in farm-grown fruit it may be polluted with pesticides.

Ingestion of significant amounts of red-fleshed dragon fruit (such as Costa Rica Pitaya) may result in pseudohematuria, a harmless reddish discoloration of the urine and faeces.

Nutritional information

• Particularly red-skinned pitayas are a good source of Vitamin C.
• Pitayas are rich in fiber and minerals, notably phosphorus and calcium. Red pitayas seem to be richer in the former, yellow ones in the latter.
• The seeds are rich in polyunsaturated fatty acids, and in particular Red Pitayas contain very little saturated fat.
• Pitahayas also contain significant quantities of phytoalbumin antioxidants, which prevent the formation of cancer-causing free radicals.
• In Taiwan, diabetics use the fruit as a food substitute for rice and as a source of dietary fibre.
• Pitaya flesh is easy to digest. It supposedly increases excretion of heavy metal toxins and lowers cholesterol and blood pressure. Eaten regularly, it is credited with alleviating chronic respiratory tract ailments.