Health Information

Damson | What is Damson Fruit | Damson Plum | Health Benefits of Damson Fruit

Posted on January 9, 2010 by deepu

The damson or damson plum (Prunus domestica subsp. insititia, or sometimes Prunus insititia) is an edible drupaceous fruit, a subspecies of the plum tree. Sometimes called the Damask Plum, damsons are commonly used in the preparation of jams and jellies. The plum spirit slivovitz is made from fermented damson fruit.

The term “damson” is often used to describe red wines with rich yet acidic plummy flavors.

The name damson derives from the Latin prunum damascenum, “plum of Damascus”. Damsons were first cultivated in antiquity in the area around the ancient city of Damascus, capital of modern-day Syria, and were introduced into England by the Romans.

The damson was introduced into the American colonies by English settlers before the American Revolution and are regarded as thriving better in the eastern United States than other European plum varieties.

Partially self fertile but pollination by another damson, gage or plum will maximise yield.

Grown on St Julien A root stock for an ultimate height of 12-15 feet but can easily be kept at a height of 6-8 feet.

Supplied as a bare root tree pruned to approximately 4-5 feet tall (including roots).

The damson is identified by its oval shape (though slightly pointed at one end), smooth-textured yellow-green flesh, and skin from dark blue to indigo. It is similar to the “bullace”, also classified as Prunus domestica, which is a smaller, round plum with purple (or yellow) skin. Other types of Prunus domestica are also similar, and can have purple (or yellow or red) skin.

The tree blossoms with small, white flowers in early April in the Northern hemisphere and fruit is harvested in late August or early September.

Varieties of Damson Fruit:

A range of varieties of damson are available, with some such as ‘Merryweather’ and ‘President Plum’ being more appropriate for eating when ripe straight from the tree while varieties such as ‘Farleigh’ benefit from cooking.

* Damson Farleigh
* Damson Farleigh
* Damson Langley Bullace
* Damson Merryweather
* Damson Shropshire Prune

Uses of Damson Fruit:

>> Damson wine is a favourite among some people. Damson gin is made like sloe gin, although less sugar is necessary as the damsons are sweeter than sloes.

>> Damson is used to make slivovitz, a distilled plum spirit made in slavic countries.

>> The skin of the damson can be heavily acidic, rendering the fruit unpalatable to some for eating out of hand. Because of this acidic, tart flavour, damsons are commercially grown for preparation in jellies and jams.

yangmei fruit | Yumberry | What is yangmei fruit (Yumberry) | Health Benefits of yangmei fruit and its Juices

Posted on January 9, 2010 by deepu

yangmei fruit or Yumberry | What is yangmei fruit (Yumberry) | What are the Health Benefits of Yumberry fruit | Nutritional Value of yangmei fruit (Myrica rubra)

Yang Mei, also called waxberry or China Bayberry, is the waxy fruit of the wax myrtle. They have been collected for thousands of years in China and used medicinally from the ancient time.

Myrica rubra, also called yangmei (Chinese:pinyin: yángméi; Cantonese: yeung4 mui4; Shanghainese: jɑ̃.mɛ), yamamomo (Japanese: yamamomo; kanji; katakana, literally, “mountain peach”), Chinese Bayberry, Japanese Bayberry, Red Bayberry, or Chinese strawberry tree (and often mistranslated from Chinese as arbutus) is a subtropical tree grown for its sweet, crimson to dark purple-red, edible fruit.

It is a small to medium-sized evergreen tree growing up to 10–20 m (33–66 ft) high, with smooth gray bark and a uniform spherical to hemispherical crown. It is dioecious, with separate male and female plants. It tolerates poor acidic soils. The root system is 5–60 cm (2.0–24 in) deep, with no obvious taproot.

The fruit is spherical, 1.5–2.5 cm (0.59–0.98 in) in diameter, with a knobby surface. The surface color is typically a deep, brilliant red, but may vary from white to purple. The flesh color is similar to surface color, or somewhat lighter. The flesh is sweet and very tart. At the center is a single seed, with a diameter about half that of the whole fruit.

Yang Mei is a healthy fruit, high in antioxidants, vitamins, and minerals, including vitamin C, thiamine, riboflavin and carotene. If antioxidants had a “super hero,” it would be OPCs (Oligomeric Proantho Cyanidins), the major constituent of Yang Mei’s health benefits. OPCs are the most powerful class of free-radical-scavenging antioxidants believed to support every metabolic system in the body.

Twenty times more powerful than Vitamin C and 50 times more potent than Vitamin E, Yang Mei’s OPCs have also been shown to boost the immune system, lower blood pressure, help lower LDL cholesterol levels and increase strength and elasticity of blood vessels while slowing down the collapse of collagen, keeping skin firm, smooth and wrinkle free. Natural healing defense in a bottle.

The Yang Mei juice provided by us is uniquely high in vitamins, minerals, food fibers and nutrients crucial for the human body. Enjoy the delicious drink., enjoy the healthy life.

Health Benefits of yangmei fruit (Myrica rubra) and its Juices:

1. Fight free radicals. OPC is said to fight oxidation 50 times better than vitamin E and 20 times better than vitamin C.

2. Reduce your blood pressure and protect your heart health.

3. Lower bad (LDL) cholesterol.

4. Protect your eyesight and reduce your risk of cataracts.

5. Strengthen your cell membranes.

6. Fight inflammation and associated diseases such as arthritis.

7. It will also prevent body sugar from being converted to fat.

8. Yum-berry is rich in vitamin C and contains multiple organic acids. This appetizing rich fruit acid can do many functions. It aids saliva secretion, and will clear up hard digested food in your stomach.

9. Tummy problems? Get some yum-berry juice. It has the potential to cure persistent purging of the bowels (diarrhea!) or bellyache and also can inhibit E.Coli too.

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Salak or Snake Fruit | What is Salak (Snake Fruit) | Healht Benefits of Salak (Snake Fruit)

Posted on January 9, 2010 by deepu

Salak or Snake Fruit | What is Salak (Snake Fruit) | Health Benefits of Salak (Snake Fruit) | Nutritional Value of Salak Fruit | Uses of Salak (Snake Fruit)

Salak (Salacca zalacca) is a species of palm tree (family Arecaceae) native to Indonesia and Malaysia. It is a very short-stemmed palm, with leaves up to 6m long; each leaf has a 2m long petiole with spines up to 15cm long, and numerous leaflets.

The fruit grow in clusters at the base of the palm, and are also known as snake fruit due to the reddish-brown scaly skin. They are about the size and shape of a ripe fig, with a distinct tip. The pulp is edible. The fruit can be peeled by pinching the tip which should cause the skin to slough off so it can be pulled away. The fruit inside consists of three lobes, each containing a large inedible seed. The lobes resemble, and have the consistency of, large peeled garlic cloves. The taste is usually sweet and acidic, but its apple-like texture can vary from very dry and crumbly (salak pondoh from Yogyakarta) to moist and crunchy (salak Bali).

The salak, or snake fruit, comes attractively packaged in its own distinctively patterned, leathery hide. The dark-brown skin is tough, but surprisingly thin and easy to peel. Inside you’ll find a light-tan fruit divided into three or more lobes, usually with a single seed in the largest section. Salaks are not juicy which makes them especially convenient to peel and eat. The fruit has the firmness of a carrot and a distinctively agreeable flavor quite unlike any other fruit. The unusual beauty of the salak and its ability to endure traveling conditions make it a tasty and unusual gift for friends back home.

Salak (Salacca zalacca, syn. S. edulis, Calamus zalacca) is a species of palm tree (family Arecaceae) native to Indonesia and Malaysia. It is a very short-stemmed palm, with leaves up to 6 m long; each leaf has a 2 m long spiny petiole and numerous leaflets.

A ripe salak is always creamy yellow colour and has a sweet acid taste like pineapple. Salak is not juicy which makes them especially convenient to peel and eat. The taste is usually sweet and acidic, but its apple-like texture can vary from very dry and crumbly to moist and crunchy.

The size of this fruit varies but it is about the size of a fig and with a pointed tip. It comes with brown scale-liked skin but take note that there is yet another exotic species with the red skin and it is slightly longish in shape.

How to eat this fruit?

No knife needed. Just break off the tip and peel the skin from the top down. The tough, thick-looking skin is deceiving as it peels off quite easily. If you put this fruit in the refrigerator and when you peel it, the skin will break off into small pieces, similar to breaking the shell of a hard-boiled egg.

The inside of this fruit, consists of three lobes, are “off-white to creamy” color. It reminds you of an over-sized peeled garlic! There is a single, dark brown seed in every lobe but the seeds are not edible.

If you put salak in an enclosed room, you can smell the the sourish aroma of this fruit. If you like it, it smells good to you but it definitely does not smell good to me.

Cultivation of Salak Fruit:

Salak fruit has been cultivated throughout Indonesia and there are at least 30 cultivars, but most of which have an astringent taste and are not sweet. Two popular cultivars are salak pondoh from Yogyakarta province (found in 1980s) and salak Bali from Bali island.

1. Salak pondoh

Salak pondoh is an important fruit in Yogyakarta province.The popularity of salak pondoh (compared with other cultivars) among local Indonesian consumers is mainly due to the intensity of its aroma, which can be overripe and sweaty even before full maturation.

Salak pondoh has three more superior variations, namely pondoh super, pondoh hitam (black pondoh), and pondoh gading (ivory-english term for gading / yellowish-skinned pondoh).

2. Salak Bali

Salak Bali is commonly sold all over the island of Bali, and is a popular fruit with both locals and tourists. It is also a favourite fruit of the monkeys found in the famous “Monkey Forests”, with the animals often stealing fruit from visitors, especially children whom they see as an easier target. The fruit is roughly the size of a large fig, and has a crunchy and moist consistency. The fruit has a starchy ‘mouth feel’, and a flavour remeniscent of dilute pineapple and lemon juice.

Salak Gula Pasir

The most expensive cultivar of the Bali salak is the ‘gula pasir’(literally meaning fine-grained sugar), which is smaller than the normal salak and is the sweetest of all salak.

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Sapodilla or Chikoo | What is Sapodilla (Sapota) fruit | Health Benefits of chikoo fruit (Sapodilla)

Posted on January 9, 2010 by deepu

Sapodilla or Chikoo | What is Sapodilla (chikoo) fruit | Health Benefits of chikoo fruit (Sapodilla) | Varieties of Sapodilla (Sapota) | Nutritional Value of Chikoo (Sapodilla)

Sapodilla or the Manilkara Zapota is an ever green tree, which is long living and is native to the new world tropics.

Sapodilla (Manilkara achras [Mill. (Fosberg)]) is a long-lived, evergreen tree native to southern Mexico, Central America and the West Indies. It is grown in huge quantities in India, Mexico and was introduced to the Philippines during Spanish colonisation.

It is known by the name of chikoo or chiku, or chickoo in India. South Asia and Pakistan. An average Sapodilla tree grows to about 30-40m in height. The bark of the tree contains a white gummy latex called the chicle.

The sapodilla trees bear fruit twice a year, thour they flower all year round. The fruit, which grows has a brown skin, resembling a potato. It grows to about 4-8 cm in diameter, and may contain 2-10 seeds. Sapodilla has a high latex content, and does not ripen until picked. It is extremely sweet to taste, and tastes very much like cotton candy or caramel and has a grainy texture.

Varieties of Sapodilla or Sapota:

As chikoos/sapodillas grow in abundance in India, therefore the maximum number of varieties can be accredited to the country. Some of the most commonly grown varieties include:

1. Brown Sugar: Introduced in the year 1948, the fruit is medium small and is 2-2.5 inches long. The tree bearing this variety is tall and bushy. The fruit is granular, sweet, juicy and extremely fragrant.

2. Prolific: Introduced in 1951, it is a round conical fruit with a scruffy brown skin. The flesh has a pinkish tan and is mildly fragrant. It is sweet, juicy and extremely delicious to taste. The tree bearing this variety bears fruits early, consistently and heavily.

3. Russel: The russel variety was introduced in the year 1935. It is a large, almost round fruit, which ranges from around 3 to 5 inches in diameter and length. It is a mildly fragrant variety, has a granular texture and is flavour rich and sweet.

4. Tikal: This variety of sapodilla is elieptical in shape, light brown in colour and is often smaller than the prolific variety. The tikal variety ripens early and has an excellent flavour.

Uses of Sapota Fruit (Chikoo):

* A dessert fruit, ripe sapodillas can be cut into half and served chilled. The flesh can be scooped out from the skin, which is not eaten. The seeds too need to be scooped out before the fruit is consumed.

* The flesh of the fruit can also be added to fresh salads to give them a great taste and flavour.

* A wonderful dessert sauce can be made from sapodillas. The flesh is removed from the skin and the seeds removed, then the flesh is blended with orange juice to form a smooth sauce. Then whipped cream is added as a topping and served chilled.

* Flesh of spaodilla is added to the custard batter mix, before baking it, in order to give it a distinct flavour

* It was long believed that chickoo could neither be cooked, nor could be preserved, but in many countries like Indonesia and Malaya, it is fried and sometimes stewed with lime juice and ginger. In the Bahamas, the ripe fruits are cut, strained, boiled and then preserved as a syrup.

* Sapodilla pie, was the invention of a lady in Florida, which became an instant hit. She cut the sapodilla into apple like pieces and placed them on the lower crust of the pie, she then sprinkled lime juice and sugar to prevent the chickoo pieces from becoming rubbery.

* A man in Trinidad was more adventurous and made wine out of the fruit.

* Young and leafy shoots of the sapodilla plant are eaten raw or steamed with rice in Indonesia, after getting rid of the sticky sap.

Other Uses of chikoo fruit (Sapodilla):

* The bark of sapodilla tree is rich in white, gummy latex called chicle (contains 15% rubber and 38% resin). This milky sap is the main ingredient in the manufacture of chewing gum which gives the tree its main importance there.

* The sapodilla tree is valued for its hard, heavy and durable wood which is use for building homes and furniture, tool handles, carts, etc.

* It has a high tannin content which makes it useful as a source of dyes.

Health Benefits of Chikoo or Sapota (Sapodilla) Fruit:

The chickoo fruit as well as the tree have medicinal benefits and various parts of the plant are used in home remedies to cure health problems.

** Chickoo is high in tanning. So, it is believed that when chickoo is boiled with water, the decoction is good for curing diarrhea.

** A mixture made of chickoo flowers and fruits can bring relief and can prevent pulmonary problems.

** A concoction made with the old chickoo leaves can prevent cough and cold as well as diarrhea.

** Some people prepare a tea with the bark of the sapodilla or the chickoo tree to cure dysentery and diarrhea.

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Key lime | What is Key lime Fruit | Uses and Health Benefits of Key lime Fruit

Posted on January 9, 2010 by deepu

Key limes are also known as Mexican lime and West Indies lime. Cultivated for thousands of years in the Indo-Malayan region, this variety has long been treasured for its fruit and decorative foliage.

The Key lime made its way to North Africa and the Near East via Arabian traders, and then carried on to Palestine and Mediterranean Europe by the Crusaders. Columbus is credited with bringing the Key lime to Hispaniola (now known as Haiti), where it was carried on by Spanish settlers to Florida.

The Key lime (Citrus aurantifolia) is a citrus species with a globose fruit, 2.5-5 cm in diameter (1-2 in), that is yellow when ripe but usually picked green commercially. It is smaller, seedier, has a higher acidity, a stronger aroma, and a thinner rind than that of the Persian lime (Citrus x latifolia). It is valued for its unique flavor compared to other limes, with the key lime usually having a more tart and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, Bartender’s lime, Omani lime, Tahitian lime or Mexican lime, the latter classified as a distinct race with a thicker skin and darker green color.

C. aurantifolia is a shrubby tree, to 5 m (16 ft), with many thorns. Dwarf varieties are popular with home growers and can be grown indoors in winter in colder climates. The trunk rarely grows straight, with many branches that often originate quite far down on the trunk. The leaves are ovate 2.5–9 cm (1–3.5 in) long, resembling orange leaves (the scientific name aurantifolia refers to this resemblance to the leaves of the orange, C. aurantium). The flowers are 2.5 cm (1 in) in diameter, are yellowish white with a light purple tinge on the margins. Flowers and fruit appear throughout the year but are most abundant from May to September.

Types of Key Lime Fruit and its Juices

* If you can’t obtain fresh Key limes or bottled Key lime juice, Persian lime juice is the next best substitute.

* Another possible substitute for Key lime juice is lemon juice, but it should not be substituted for Key lime juice in recipes that hinge upon Key lime juice’s distinctive flavor.

* Rose’s lime juice is bottled, sweetened Key lime juice.

* If you are making a sweet cocktail, you can substitute Rose’s lime juice for Key lime juice.

* The calamondin is a small Asian citrus fruit that is quite similar in flavor to lemons and limes.

* Calamondin juice can be successfully substituted for Key lime juice as well.

* Finally, passion fruit juice can be a delicious substitute for Key lime juice, despite the fact that the two fruits taste nothing alike.

Uses of Key Lime Fruit and its Juices:

1. Key lime juice is used in cocktails, curries, dressings, fruit drinks, jams, jellies, marmalades, marinades, syrups and desserts.

Nutrition Facts for juice of one lime (2-inches in diameter):

**Key Lime Fruit:**
Calories	10
Total Fat:	0.04g
Sodium:	0.38mg
Total Carbohydrate:	3.42g
Dietary Fiber:	0.15g
Protein:	0.17g
Vitamin C:	18.6%
Calcium:	0.3%
Iron:	0.1%
Niacin:	0.2%
Vitamin E:	0.1%

2. Key limes are also known as the “bartender’s limes,” because their bright, tart flavor enhances a number of beverages, including mojitos, caipirinhas, margaritas, and gin and tonics.

3. Key lime juice finds its fullest expression in Key lime pie, a creamy custard pie that showcases the fruit’s distinctive flavor.

Health Benefits of Key Lime Fruit:

Research Key Lime Health Benefits with our natural health encyclopedia and product reviews.

Information on Key Lime Health Benefits include treatment, health benefits & side effects.

Key Lime Health Benefits products are reviewed below for non FDA-reviewed or approved uses such as

>> Detoxifying Liver.

>> Leansing Blood and Cleansing Bowels.

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Tangerine | What is Tangerine Fruit | Health Benefits of Tangerine Fruit

Posted on January 8, 2010 by deepu

The tangerine (Citrus × tangerina) is an orange-coloured citrus fruit. It is a variety of the Mandarin orange (Citrus reticulata). Tangerines are smaller than most oranges, and the skin of some varieties will peel off more easily. The taste is often less sour, or tart, than that of an orange.

Good tangerines will be firm to slightly soft, heavy for their size, and pebbly-skinned with no deep grooves, as well as orange in color. Peak tangerine season is short, lasting from November to January in the Northern Hemisphere. Tangerines are most commonly peeled and eaten out of hand. The fresh fruit is also used in salads, desserts and main dishes. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States. The number of seeds in each segment (carpel) varies greatly.

A popular alternative to tangerines are clementines, which are also a variant of the mandarin orange.

Varieties of Tangerine Fruit:

The Honey tangerine, originally called a murcott, is very sweet, as its name suggests. Other popular kinds include the sunburst tangerines and Fairchild tangerines.

One of the oldest and most popular varieties is the Dancy tangerine, but it is no longer widely grown. The Dancy was known as the zipper-skin tangerine, and also as the kid-glove orange, for its loose, pliable peel.

Health Benefits of Tangerine Fruit and oil:

* Anti Septic: Staphylococcus Aureus! Yes! This is the species of bacteria which is responsible for this dreaded situation of infection called septic. Septic is a real bad stuff. It is not only limited to mere swelling and reddening of the wounds, with acute pain. If not checked, it quickly spreads to the other parts of the body and affects them, even if there are no wounds there. It causes acute pain, immobility and hardening of joints, acute contraction and cramp in muscles, swelling, redness, fever and convulsions. It readily attacks the new born babies as their skin is vulnerable to infections. It also attacks them when they are detached from their mother’s body by cutting the umbilical cord. The Essential Oil of Tangerine contains certain components which kill these bacteria and stops its spreading, thereby helping cure septic. It can be externally applied on open wounds as well as taken orally for having a uniform effect on the whole body.

* Anti Spasmodic: Spasm may be a small word but its effects may be widespread and highly damaging. Spasm is not restricted to muscular cramps only. It can happen in respiratory system, digestive system and nervous system also and can cause breathing troubles, asthma, congestion, severe coughs, spasmodic diarrhoea and cholera, nervous afflictions and convulsions. The Essential Oil of Tangerine induces relaxations in the organic systems named above and gives relief from spasm.

* Cytophylactic: Certain components of this oil stimulate generation of new cells, or more precisely, cell division, and recycling of the cellular matter in the body. This does not only promote general growth of the body but also helps heal or repair the regular wear and tear and outstanding damages done to the body.

* Depurative: An agent that purifies blood is called a depurative. The Tangerine Essential Oil is one such depurative. It helps in the excretion or removal of the toxic and unwanted substances such as uric acid, pollutants, extra salt and water from the body through sweat, urine and excreta etc. as well as increases the oxygen retaining capacity of the erythrocytes (red blood cells), thereby refreshing or purifying the blood.

Nutritional Value of Tangerine Fruit:

**Tangerines, (mandarin oranges) (raw)**
Nutritional value per 100 g (3.5 oz)
Energy	223 kJ (53 kcal)
Carbohydrates	13.34 g
Sugars	10.58 g
Dietary fiber	1.8 g
Fat	0.31 g
Protein	0.81 g
Thiamine (Vit. B1)	0.058 mg (4%)
Riboflavin (Vit. B2)	0.036 mg (2%)
Niacin (Vit. B3)	0.376 mg (3%)
Pantothenic acid (B5)	0.216 mg (4%)
Vitamin B6	0.078 mg (6%)
Folate (Vit. B9)	16 μg (4%)
Vitamin C	26.7 mg (45%)
Calcium	37 mg (4%)
Iron	0.15 mg (1%)
Magnesium	12 mg (3%
Phosphorus	20 mg (3%)
Potassium	166 mg (4%)
Sodium	2 mg (0%)
Zinc	0.07 mg (1%)

* Sedative: The Essential Oil of Tangerine soothes. It soothes all types of inflammations and hyperactivity in all the systems functioning in our body, namely, the respiratory system, circulatory system, digestive system, nervous system and the excretory system. It sedates inflammation due to fever, intrusion of poisonous substances in the blood stream from external sources, convulsions, anxiety, stress, hypersensitivity of allergy etc. It also sedates depression, anger and impulsive responses.

* Stomachic: Being a stomachic, the Essential Oil of Tangerine keeps your stomach in good condition by maintaining proper flow of digestive juices into it, by maintaining the right balance between the acid and bile (so that excess acids are neutralized) and by curing the wounds, if any, in the stomach. It soothes the stomach and gives relief from inflammation. One thing must be understood, if somebody wants to have a trouble free health and a good physique, then he must keep his stomach fine tuned and
this is exactly what this oil does. It helps your stomach keep functioning properly.

* Tonic: One that tones and fortifies is a tonic and Tangerine Essential Oil has this property. It tones up all the functions in the body. It fine tunes the metabolic functions like decomposition of food and absorption of nutrients by toning up the liver, stomach and intestines, helping in growth and adding to strength; ensures proper excretion; promotes the endocrinal secretions of hormones and enzymes and also tones up the nervous system and keeps you more alert and active, and finally, boosts the immune system, protecting you from infections. So, when your body is tuned and toned up, it will give you more mileage and output and will spring up to your every twist on the accelerator (I mean, in times of need).

* Other Benefits: It improves circulation of blood and phlegm, boosts digestion, helps maintain oil and moisture balance in the skin and shows cicatrisant and emollient properties too. It also eases constipation and treats diarrhoea, flatulence, rashes, dryness and cracking of skin, hair problems, dandruff etc.

Caution: This oil may show some extent of photo toxicity in certain skin types, but in general it is non toxic, non irritant and non sensitizing.

Blending: The Essential Oil of Tangerine blends fine with the essential oils of bergamot, cinnamon, clary sage, clove, frankincense, lavender, nutmeg and neroli.

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Rambutan | What is Rambutan Fruit | Rambutan Fruit Health Benefits

Posted on January 8, 2010 by deepu

Rambutan | What is Rambutan Fruit | What are the Health Benefits of Rambutan Fruit | Varieties and Uses of Rambutan Fruit Nutritional Value of Rambutan Fruit

The rambutan (pronounced /ræmˈbuːtən/, Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae, and the fruit of this tree. It is native to Malaysia, Indonesia, Sri Lanka and Southeast Asia, although its precise natural distribution is unknown. It is closely related to several other edible tropical fruits including the Lychee, Longan, and Mamoncillo.

It is believed to be native to the Malay Archipelago. Rambutan in Indonesian, Filipino and Malay literally means hairy caused by the ‘hair’ that covers this fruit. In Thailand the fruit is known as ngoh (เงาะ). In Panama, Costa Rica, and Nicaragua, it is known as mamón chino. There is a second species regularly for sale at Malay markets which is known as “wild” rambutan. It is a little smaller than the usual red variety and is colored yellow. The outer skin is peeled exposing the fleshy fruit inside which is then eaten. It is sweet, sour and slightly grape like to the taste.

The rambutan is a medium sized tree producing a red or yellow fruit round to oval in shape. Its thin, leathery rind is covered with tubercles from each of which extends a soft, fleshy, red, pinkish, or yellow spine 1/5 to 3/4 in long. It is an evergreen tree growing to a height of 10–20 m.

The leaves are alternate, 10–30 cm long, pinnate, with 3-11 leaflets, each leaflet 5–15 cm wide and 3-10 cm broad, with an entire margin.

The flowers are small, 2.5–5 mm, apetalous, discoidal, and borne in erect terminal panicles 15–30 cm wide.

The somewhat hairlike covering is responsible for the common name of the fruit, which is based on the Malay word “rambut”, meaning “hair”.

Within is the white or rose-tinted, translucent, juicy, sweet flesh, adhering to the oblong seed. The rambutan has a small crop in June – July and a heavy crop in November to January.

Varieties of Rambutan Fruit:

There are many different varieties of Rambutan. In some varieties, the flesh is more clingstone than others.

Ten of the best varieties in south-east Asia have been

1. Alindog
2. Bituin
3. Dalisay
4. Divata
5. Maharlika
6. Marikit
7. Marilag
8. Paraluman
9. Seematjan
10. Seenjonja

Varieties being grown in Australia include Classic Red, Pink, Rongrien, R9 and Yellow. In China and India, a variety called “Seelengkeng” is popular because of its greater similarity to the lychee.

* The rambutan fruit is eaten raw, made into jams or is cooked.

* The fruit, canned in syrup is directly eaten off the can too.

* In 1886, wine made of the fruit was put up in an exhibition in London. However, its recipe is unknown and its production is believed to have stopped soon after.

* The seeds are sometimes roasted and eaten.

Health Benefits of Rambutan Fruit:

Rambutan fruit contains carbohydrate, protein, fat, phosphorus, iron, calcium and vitamin C. Skin tanin and fruits contain saponin. The seeds contain fat and polifenol. The leaves contain tannin and saponin. Skin stem contains tannin, saponin, flavonida, pectic substances, and iron.

There are usually a light brown seeds are high in some Fats and oils (mainly oleic acid and eicosanoic acid) valuable to industry, and is used in cooking and the manufacture of soap. Rambutans roots, bark, and leaves have various uses in the production of dyes and drugs.
Part of this plant can be used as a medicinal fruit and have benefits for health such as

Reduce Body Fat:
Take some rambutan seeds eaten raw, or destroyed, and mashed and mixed with other food and eat.

Rambutan Fruit7 Make skin softer face:
Same way above where some rambutan seeds eaten raw, or destroyed, and mashed and mixed with other food, and eat.

Hair care:
Capture some of the rambutan leaves, washed, and destroy until smooth. Little water added, and stirred into the dough flat until pasty. Then with the filtered piece cloth. Water collected is used to damp scalp. This is done every day to see the results.

Treat dysentery:
Skin of rambutan fruit (10 fruit) to be washed, and cut-cut as necessary. Then added 3 glass of drinking water, then boiled water until the remaining half. After a cold, strained and drunk 2 times a day, each glass three-quarters.

Treat diabetes:
Rambutan seed (5 seeds) dry fried (sangria), and mashed up into powder. Then move to the cup. After the cold water while drunk. Perform 1-2 times a day.

Cure fever:
Rambutan skin that has been dried (15 g) washed. Then added 3 glass of water, then boiled until boiling for 15 minutes. After a cold, strained and drunk 3 times a day, each third section.

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Bael | What is Bael fruit | What are the Health Benefits of Bael fruit

Posted on January 8, 2010 by deepu

Bael | What is Bael fruit | What are the Health Benefits of Bael fruit | Uses of Bael Fruit | Calorific Value of Bael Fruit

Bael is a large tree that grows up to 8 to 10 meters in height. It has a big stout trunk, unusual branches with long, straight outgrowth, aromatic leaves, sweet scented and green-white flowers. The fruit is woody and smooth, 5 to 15 cm in diameter. It has numerous seeds which are densely covered with fibrous hair and are embedded in a thick aromatic pulp. The flesh is eaten fresh or dried.

Origin and Distribution

The bael tree is indigenous to India. The history of this tree has been traced to Vedic period-2000 BC – 800 Be. The mention of bael fruit has been made in Yajur Veda. The tree has great mythological significance, and it abounds in the vicinity of temples. It is held sacred by the Hindus and according to Hindu customs, the leaves of the tree are traditionally used as sacred offering to Lord Shiva, who is believed to live under bael tree.

The bael fruit is grown throughout India as well as in Sri Lanka, Bangladesh, Pakistan, Burma, Thailand and most of the south east Asian countries.

Uses of Bael Fruit:

>> The fruit is eaten fresh or dried. If fresh, the juice is strained and sweetened to make a drink similar to lemonade, and is also used in making sharbat, a refreshing drink where the pulp is mixed with lime juice.

>> The leaves and small shoots are eaten as salad greens.

>> The Tamil Siddhars used koovilam is called for many purposes.

>> The leaves are used to cure sinusitis, dyspepsia and anorexia. A confection made of this fruit is used to cure tuberculosis, loss of appetite, emaciation etc. There are several such pharmacopoeia in Siddha medicine.

Health Benefits of Bael Fruit:

The bael tree is one of the most useful medicinal plants of India. Its medicinal properties have been described in the ancient medical treatise in Sanskrit, Charaka Samhita. All the parts of this tree including stem, bark, root, leaves and fruit at all stages of maturity has medicinal virtues and has been used as traditional medicine for a long time.

* CONSTIPATION:

Ripe bael fruit is regarded as best of all laxatives and it cleans & tones up the intestines. According to Hakeem Hashmi for best results, bael should be taken in the form of syrup( sherbat) which is prepared from the pulp of the ripe fruit. The seeds are removed after breaking the shell with the contends spooned out & sieved. Milk & sugar are added to make it more palatable. Regular intake of these cures prolonged constipation.

* DIARRHOEA & DYSENTERY:

Preparation made by boiling pulp of unripe or half ripe bael fruit acts as an anti flatulent & controls acidity, diarrhoea and dysentery.

1. Decoction of unripe bael fruit baked for six hrs with misri controls dysentery.
2. Pulp of ripe bael with water checks diarrhoea.

* WHOOPING COUGH:

Roast the green leaves on slow fire till they become black powders. Filter them through thin cloth. One or two grams of this powder taken with little honey 3 times a day cures whooping cough.

* VOMITING:

Decoction of unripe bael fruit controls vomiting.

* EAR PROBLEMS:

The root of this tree is used as a home remedy for curing ear problems. A stiff piece of the root is dipped in margosa oil and lighted. The oil that drips from the burning end is a highly effective medicine for ear problems.

Nutritional Value of Bael Fruit:

**Bael Fruit**
Water	54.96-61.5 g
Protein	1.8-2.62 g
Fat	0.2-0.39 g
Carbohydrates	28.11-31.8 g
Ash	1.04-1.7 g
Carotene	55 mg
Thiamine	0.13 mg
Riboflavin	1.19 mg
Niacin	1.1 mg
Ascorbic Acid	8-60 mg
Tartaric Acid	2.11 mg

The antiseptic properties of margosa combined with the astringent extract of bael root helps in curing infection, chronic inflammation & discharge.

* URINARY DISORDERS:

Juice of bael leaves ground cumin seeds & sugar candy taken in equal properties with milk stops urinary irritation.

* PEPTIC ULCER:

An infusion on bael leaves is regarded as an effective remedy for peptic ulcer. The leaves are soaked over night in water. This water is strained and taken in the morning. The pain & discomfort are
relieved when this treatment is continued for a few weeks.

* RESPIRATORY DISORDERS:

Medicated oil prepared from bael leaves gives relief from recurrent colds and respiratory affections. The juice extracted from bael leaves is mixed with equal quantity of gingelly oil and heated thoroughly. A few seeds of black pepper & half a teaspoon of black cumin seeds are added to the heated oil. This oil is cooled & stored for use when necessary. A teaspoon of this oil should be massaged into the scalp before a head bath. Its regular use builds up resistance to colds & cough.

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Guarana | What is Guarana fruit | Health Benefits of Guarana fruit

Posted on January 8, 2010 by deepu

Guarana | What is Guarana fruit | Uses of Guarana fruit | What are the Health Benefits of Guarana fruit | Nutritional Value of Guarana fruit

Guarana (pronounced /ˌɡwɑrəˈnɑː/, from the Portuguese guaraná, Paullinia cupana (syn. P. crysan, P. sorbilis) is a climbing plant in the maple family, Sapindaceae, native to the Amazon basin and especially common in Brazil. Guarana features large leaves and clusters of flowers, and is best known for its fruit, which is about the size of a coffee bean. As a dietary supplement, guarana is an effective energy booster: it contains about twice the caffeine found in coffee beans (about 2–4.5% caffeine in guarana seeds compared to 1–2% for coffee beans).

As with other plants producing caffeine, the high concentration of caffeine is a defensive toxin that repels pathogens from the berry and its seeds.

The guarana fruit’s color ranges from brown to red and contains black seeds which are partly covered by white arils. The color contrast when the fruit has been split open has been likened to eyeballs; this has formed the basis of a myth.

Uses of Guarana Fruit in different Countires in Various Mehtods:

* Sticks were initially used by Indians, who grated the stick using the sharp, rasp like, tongue of the Pirarucu fish. The grated powder was then mixed into a drink with water and sugar.

* The sticks are also used by the Satarê-Mawé tribe and its descendants who use it to make moulded figures, which are a popular item with tourists.

* The powder is widely available and can be mixed with water or fruit juice and some sugar in the same way.

* In Europe, guaraná was first marketed as an alternative, medicinal plant from the Amazon, beneficial to the overall health and the powder for was (and still is) sold in health shops.

* Some retailers promote it as an afrodisiac, however, there is not much evidence for this at the moment.

* More recently, guaraná has been discovered as an alternative ‘smart drug’ in the house/rave scene and some (expensive) drinks have come on the market. These drinks bear, as far as I have experienced, no resemblance with the Brazilian style softdrink. Some see guaraná as ‘mind expanding’, but the only effect it has is similar to that of caffeine and a strong cup of coffee would probably provide more caffeine at a lower price.

* Even guaraná cigarettes were seen, with a logo that resembles a hemp plant on the packet. This is a very strange use of guaraná and it is doubtful that it will have either the suggested ‘mind altering’ effect or be much beneficial to ones health. If someone does know more about this, please let me know.

* The syrup is used for the manufacture of carbonated soft drinks, which are very popular in Brazil. It is usually one of the things Brazilians miss when they are abroad.
This variety is what inspired these pages, so they might be slightly biased to the soft drinks.

Health Benefits of Guarana Fruit:

>> Guarana should not be used by people who are sensitive to caffeine or xanthines.

>> People with heart conditions, diabetes, high blood pressure, epilepsy, overactive thyroid, anxiety, insomnia, and kidney disease should only use guarana under the supervision of their doctor.

>> The safety of guarana in pregnant or nursing women has not been established. Since many doctors recommend limiting caffeine during pregnancy and nursing, guarana should be avoided because caffeine content differs from product to product and it isn’t possible for consumers to accurately estimate how much caffeine they are consuming through guarana.

>> Guarana should not be taken with any products containing ephedra. Serious adverse effects have been reported with this combination. It may increase the risk of stroke, hemorrhage, myocardial infarction, and sudden death and has been associated with increases in heart rate, blood pressure, and potentially harmful changes in glucose and potassium levels.

Guarana5 >> A report published in the Journal of Herbal Pharmacotherapy described the case of a heart rhythm abnormality called premature ventricular contraction associated with two herbal supplements that both contained large doses of guarana.

>> Initial symptoms of guarana overdose include difficulty urinating, vomiting, and abdominal cramps and spasms. If you suspect a guarana overdose, seek medical attention immediately.

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Dragon Fruit (Pitaya) | What is Dragon Fruit (Pitaya) | Health Benefits of Dragon Fruit

Posted on January 8, 2010 by deepu

Dragon Fruit (Pitaya) | What is Dragon Fruit (Pitaya) | Health Benefits of Dragon Fruit | Uses of Dragon Fruit (Pitaya) | Nutritional Value of Dragon Fruit or Pitaya

Dragon Fruit are native to Central and South America where they are known as pitaya or pitahaya. They are one of the most widely distributed members of the cactaceae family, and are now found on six continents. There are three species of dragon fruit in the genus Hylocereus and one species in the genus Selenicereus. Varieties of Hylocereus guatemalensis, Hylocereus polyrhizus, and Hylocereus undatus as well as hybrids of these three species are grown commercially worldwide. Selenicereus megalanthus is grown commercially on smaller scales in South America and is especially popular in Columbia.

The dragon fruit flesh can be white, red, or magenta all to varying degrees dependant upon variety. The red fleshed varieties contain lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure.

It is a favorite to many, particularly people of Asian origin. It features a mouth watering light sweet taste, an intense shape and color, not forgetting its outstanding flowers. In addition to being tasty and refreshing, this beautiful fruit boasts of a lot of water and other vital minerals with varied nutritional ingredients.

Due to its vital nutrients, the Pitaya fruit is suitable for all diets as it supplements fiber which is best for laxative and the liver. Similarly, people who have high blood pressure, diabetes and obesity have attested to the fruit’s goodness.

A vining, terrestrial or epiphytic cactus, with fleshy stems reaching from a few inches up to 20ft long (in mature plants). The plant may grow out of, and over the ground or climb onto trees using aerial roots. Flowers are ornate and beautiful, and many related species are propagated as ornamentals. They bloom only at night, and usually last just one night where pollination is necessary to set fruit. In full production, pitahaya plants can have up to 4-6 fruiting cycles per year.

Health Benefits of Eating Dragon Fruit:

Dragon fruit is a great healthy fruit to eat, and dragon fruit nutritional benefits are numerous and they make eating dried dragonfruit cactus fruit and/or fresh dragonfruit cactus fruit one of the most wonderful ways to stay healthy.

* The health benefits of dragonfruit cactus fruit are many and varied.

Nutritional Value of Dragon Fruit (Pitaya) :

**Dragon Fruit**
Nutritional values per 100 g of raw pitaya
Water	80-90 g
Carbohydrates	9-14 g
Protein	0.15-0.5 g
Fat	0.1-0.6 g
Fiber	0.3-0.9 g
Ash	0.4-0.7 g
Calories:	35-50
Calcium	6–10 mg
Iron	0.3-0.7 mg
Phosphorus	16 – 36 mg
Carotene (Vitamin A)	traces
Thiamine (Vitamin B1)	traces
Riboflavin (Vitamin B2)	traces
Niacin (Vitamin B3)	0.2-0.45 mg
Ascorbic acid (Vitamin C)	4–25 mg

* These nutritional benefits include dragonfruit health benefits which help to lower blood glucose levels in type 2 diabetes.

* Its great nutrional benefits like its high antioxidant amounts and vitamin C levels.

* Carotene helps maintain and equally improve the health of the eyes.

* The fiber enhances digestion in our bodies.

* The fiber equally reduces fat.

* The protein component of the pitaya fruit enhances the body’s metabolism.

* Calcium reinforces bones and aid in formation of healthy teeth.

* Vitamin B2 acts as a multi vitamin to recover and improve loss appetite.

* Vitamin B1 assists in production of energy as well as metabolizing carbohydrates.

Dragon Fruit juice1 * Vitamin B3 lowers bad cholesterol level and enhances the appearance of the skin by moisturizing and smoothening it.

* Vitamin C ensures bruises and cuts heal faster and improves the general immune system of our bodies.

* Phosphorus aids in tissue formation.

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Damson | What is Damson Fruit | Damson Plum | Health Benefits of Damson Fruit

Salak or Snake Fruit | What is Salak (Snake Fruit) | Healht Benefits of Salak (Snake Fruit)

Sapodilla or Chikoo | What is Sapodilla (Sapota) fruit | Health Benefits of chikoo fruit (Sapodilla)

Key lime | What is Key lime Fruit | Uses and Health Benefits of Key lime Fruit

Tangerine | What is Tangerine Fruit | Health Benefits of Tangerine Fruit

Rambutan | What is Rambutan Fruit | Rambutan Fruit Health Benefits

Bael | What is Bael fruit | What are the Health Benefits of Bael fruit

Guarana | What is Guarana fruit | Health Benefits of Guarana fruit

Dragon Fruit (Pitaya) | What is Dragon Fruit (Pitaya) | Health Benefits of Dragon Fruit

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