Hey guys, now I'm gonna explain you about 3 ingredients.
3. Banana.
1. Aloe.
The Aloe vera plant can be recognized by
its triangular leaves, that have serrated edges and a fleshy texture that is
pliable. The inner flesh of the leaf is where you will find the medicinal aloe,
that has a jelly-like consistency and is somewhat translucent. Meaning
"shining bitter substance" in Arabic, the Aloe plant has been
consumed and applied topically for thousands of years. Aloe vera juice has an
astringent flavor that it mildly bitter with a refreshing aftertaste.Aloe vera
grows in arid and sub-tropical climates year-round.
Most botanists agree, and historical
evidence suggests, that the Aloe Vera plant originated in the warm, dry
climates of Africa. However, because the plant is readily adaptable, and
because man has been so eager to carry it with him from place to place, it now
can be found in many warm lands. In the United States, it is grown commercially
in the Rio Grande Valley of Texas, in California and Florida, and in
specially-designed greenhouses in Oklahoma.
Although Aloe Vera is a tropical plant,
the root can survive freezing air temperatures, so long as the ground is not
frozen and the root destroyed. (When this took place in the Rio Grande Valley
in the winter of 1983-84, ninety-six percent of the local crop was lost.) The
plant need not be destroyed for damage to occur. The leaves may be damaged and
vital nutrients may be lost at air temperatures of forty degrees Fahrenheit.
Such damage may be severe at thirty-five degrees. Conversely, the plant can grow
at temperatures as great as 104 F. It will survive temperatures higher still,
and can withstand even severe drought. Nonetheless, it will thrive in humid
jungles, so long as the root itself does not stand in water and drown.
At present, Aloe Vera has little
official standing in the medical community. In spite of the lack of official
promotion, it is among the most widely used substances in the U.S. for the
treatment of burns and bruises. Additionally, it is used in a plethora of
cosmetics, and consumed as a healthful drink. While it has not yet won the full
endorsement of the medical community, serious examination continues. This study
is far more serious, with many greater implications than most people realize.
In a later chapter, we will explore some of the serious medical research
performed with Aloe Vera this century. For the moment, it may be taken as an
indication of the serious nature of such a study that the FDA has approved
development aimed at the eventual use of Aloe Vera in the treatment of cancer
and AIDS! More and more, attention is turning to Aloe's unexamined
possibilities as a powerful healing agent.
As we noted in the
introduction--everything old is new again. The virtues of the plant have been
recorded by many great civilizations, from those of Persia and Egypt in the
Middle East, to those of Greece and Italy in Europe, to those of India and the
African continent. The plant is widely known in Asia and the Pacific, and is
found in the folklore of the Japanese, the Philippines and the Hawaiians. The
Spanish used Aloe, and carried it with them to their new world colonies in
South America and the Caribbean. Not that this considerable pedigree should
call forth images of primitive peoples and their witch doctors. Among the
plant's earliest champions were some of the great figures in the history of
medicine and medical thought. One of its earliest proponents was the Greek
physician Dioscorides. In each age, on each continent, in each culture, Aloe
Vera has drawn the attention of the most sophisticated of minds.
Source;
http://www.aloeria.co.uk/html/aloe_vera_history.html
http://www.specialtyproduce.com/produce/Aloe_10660.php
2. Apricot
2. Apricot
Apricots are one of the smaller stone fruits. Their shape is rounded
yet oblong. The skin is smooth and velvety, golden orange with slight rosy
blushing, depending on variety. The fruit contains a loosely connected central
pit. Younger apricots will be slightly firm, and somewhat sweet, yet lacking
developed flavor as they ripen even after they are harvested. Ripe apricots are
sweetforward with a slightly tart finish and a juicy, tender mouthfeel. Apricots
are available in the late spring through summer.
The apricot, Prunus armeniaca, is a species of the genus, Prunus. It is
classified as a stone fruit alongside plums, cherries, peaches, mangoes and
almonds. The apricot has become the parent fruit along with plums, peaches and
nectarines for dozens of successful interspecific hybrids such as pluots and
apriums. Apricots are classified into three groups: Central Asian,
Persia-Caucasian and European. There are dozens of different apricot cultivars
that are bred for early, mid and late season ripening, superior flavor, flesh
quality, coloring and even the ability to withstand long-term shipping. Popular
apricot names include Blenheim, Sungold, Wilson Delicious, Hunza and Royal
Rosa.
Apricots can be eaten raw, dried, pureed, roasted, grilled, baked or
cooked into jams. The kernels (pit) of Central Asian varieties are also roasted
and used to make apricot kernel oil. Apricots pair well with other stone fruit,
including cherries, almonds and plums. They can be utilized for fresh fruit
salads, for savory salads and appetizers and for desserts. Other complimentary
pairings include honey, egg custards, seafood such as scallops and prawns,
lavender, lemon, orange, cardamon, pistachio, cayenne, pepitas, mascarpone,
burrata, chevre, vanilla, white chocolate, yogurt, hazelnut and olive oil.
Apricots can be added to cakes, muffins and cookies and be made into ice cream
and gelato.
The apricot is native to and originally discovered in the mountainous
regions of north central and north western China. Trade routes, exploration and
time would spread the fruit from Asia into Europe and eventually the New World.
Most New World apricots are of European origins. Central Asian apricots are
still relatively new to North American growers as they do not have the visual
appeal of plumper European varieties yet they are considered to be the most
delicious in fruit flavor and texture. Apricot trees are fairly disease
resistant and do not respond well to fertilizers. Fertilizers encourage weak
growth and make trees more susceptible to disease and insects. The trees love
full sun, hot dry summers and sheltered cool to cold but frost-free winters.
Fruits will crack under humid, wet conditions.
source:
http://www.specialtyproduce.com/produce/Apricots_2030.php
The Cavendish banana has a thick signature yellow peel when perfectly
ripe, encasing an ivory cream colored, semi-starchy flesh. Depending on its
age, the flavor and aromatics can vary from nuances of lemon custard to creme
brulee. The banana plant is not a tree, but the world's largest herb. The fruit
itself is botanically a berry. Bananas are available year-round.
The banana is the most important fruit within the global culinary
landscape. Although not necessarily superior in flavor or production quality,
the common banana commercially sold is known as the Cavendish banana. Due to
the demise of a now-extinct variety, the Gros Michel, or "Big Mike,"
in the late 1960's, the Cavendish has dominated the market since the 1970's.
The banana has a highly regarded culinary value as it is one of the world's
most accessible and ideal foods: it is nutritious, convenient, affordable and
always growing. It also turns out that each Cavendish banana growing throughout
the world is a direct clone of one another, identical twins to the first one
discovered in Southeast Asia, in shape, size and flavor.
Bananas are well known for their potassium rich flesh. Bananas also
full of other nutrient health boosters including vitamin B, C, fiber, and
magnesium. They are more calorie dense than most other fruits, making them an
extremely efficient and sustainable small meal. Bananas are considered an
excellent source of the amino acid tryptophan as well as vitamin B6, which in
conjunction helps the body produce serotonin in the brain.
Cavendish bananas are the quintessential fresh-eating banana, but they
are also considered a standard among dessert bananas. They can be utilized as
an ingredient in smoothies, yogurts, cereal, cakes, muffins, breads, ice cream,
cookies, pudding and more. Favorable pairings include tropical friends such
pineapple, guava and mango, cinnamon and nutmeg, granola, chocolate, vanilla,
stone fruits, berries, lemon and lemon zest and caramel.
Bananas are also the 4th most popular agricultural product in the
world. Each year over 100 billion bananas are consumed worldwide. Americans on
average eat 27 pounds of bananas per person every year. Ninety-six percent of
households in America buy bananas at least once a month with 51 percent of
those bananas being eaten at home for breakfast. The highest average per capital
consumption of bananas in the world is in Uganda. Ugandans eat an average of
500 pounds of bananas per person every year. Bananas impact food security and
income generation for more than 100 million people. Fun fact: the banana has
had more songs written about it than any other fruit and bananas first appeared
in written history in the 6th century B.C.
Cavendish bananas were first cultivated in relative obscurity in
Southeast Asia. They were brought to a Caribbean botanical garden in the early
part of the 20th century and put into commercial production in the 1960's.
Their culinary dominance is due to their resistance to Panama disease. But in
1992, a new strain of the fungus was discovered in Asia. This time, the
Cavendish finds itself prone to the strain. Since then, the strain has wiped
out plantations in Indonesia, Malaysia, Australia and Taiwan, and it is now
spreading through much of Southeast Asia. Efforts are under way to save the
fruit, as it is sustaining populations across the globe. Fortunately, the area
where the banana is grown in Honduras is considered the epicenter of the
world's favorite supermarket banana, and South America is still a haven from
Panama disease. Currently, over 100 countries grow bananas; the largest
producer being India, and the largest exporter being Ecuador.
source:
http://www.specialtyproduce.com/produce/Yellow_Bananas_919.php
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