May 2007 Archives
If you have not yet tasted a mango you are ready for a treat. It was several years ago on a trip to Mexico that I first paid attention to the popular fruit. Everywhere I went people were eating them on the street. So I purchased one from a street vendor and life has not been the same since. I love mangos.
Most Americans consider the mango an exotic fruit with the taste of a peach and pineapple. Although it is popular in tropical areas it actually originated in Southeast Asia or India where it has been grown more than 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce a good crop. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America.
Varieties
Today there more than 1,000 different varieties of mangos throughout the world. Mangos come in different shapes, sizes and coloring depending on the ripeness. The colors range from yellow to green to orange or red. They weigh as little as a few ounces up to a few pounds. All varieties have a very rich tropical flavor when ripe.
Selection
Choose firm plump mangos that give slightly when pressure is applied. Avoid those with bruised or dry and shriveled skin. The ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yield to gentle pressure. The best-flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, orange, green, or any combination.
Nutrition
The fruit flesh of a ripe mango contains about 15% sugar, up to 1% protein, and significant amounts of vitamins A, B and C. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang; it tastes roughly like a cross between a peach and a pineapple. The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe plum, while others have a firmer flesh much like that of a cantaloupe or avocado, and in some cultivars the flesh can contain fibrous material. Mangoes are very juicy; the sweet taste and high water content make them refreshing to eat, though somewhat messy.
Storage
Store mangos at room temperature and out of the sun, until ripened. The ideal storage temperature for mangos is 55 degrees F. When stored properly a mango should have a shelf life of 1 to 2 weeks. While the mango will not ripen in the refrigerator, it can be kept chilled there once ripe. Store cut mangos in a plastic bag for no more than 3 days.
Cutting a Mango
With a sharp thin-bladed knife, cut off both ends of the fruit.
Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.
Cut fruit into slices by carving lengthwise along the pit
Strawberries are not considered a 'true' berry, as they do not grow from a flower ovary but from the base of the plant. Strawberries are indigenous to both the northern and southern hemispheres. They have been found growing by the seaside, in the woods, and on mountain tops. The strawberry was first described in literature as early as 1000AD and the first sketch of a strawberry plant was printed in 1484. 
The first mention of strawberries occurred sometime between 234-149 BC in the writings of Cato, a Roman Senator. The first descriptions published were mostly for the medicinal uses of the plant and not for the benefits of the fruit. For a period of time in the 12th Century Saint Hildegard Von Binger, then an abbess, pronounced that strawberries were unfit to eat due to the fact that they grew close to the ground; it was thought that the fruit was contaminated by the snakes and toads that may have touched them. This, along with the support of her theory by local political figures, caused many people to avoid the fruit and decreased its growing popularity. Charles Linnaeus, however, put this superstition to rest by prescribing for himself a diet of only the fruit.
Strawberries began to be sold at a London marketplace around 1831. They were most likely harvested from nearby fields or woodlands and not from "commercial" production areas. In England and mainland Europe as the consumption of strawberries became more popular, many commoners as well as aristocrats would have a patch in their home gardens. France, though, became the the front runner in strawberry production.
The word Strawberry is in itself, peculiar to the English language. The name has a variety of possible origins. Straw was commonly used to mulch the plants during the winter and as weed and soil control to keep the berries cleaner. In London children used to collect the berries, string them on pieces of straw, then sell them at the markets as "Straws of Berries".
The runners which the plants produce are said to be strewn or dispersed around the plant. In some literature the fruit is called strewberry. In Latin the fruit is referred to as "Fragra" or Fragrant. Charles Linnaeus gave strawberry the species name of Fragaria. In French, Italian, and Spanish the fruit is referred to as a "Fraise" or fragrant berry.The Narragansett Indians of North America called the fruit "wuttahimneash" or "heart berry".
The explorer Cartier brought strawberries back to France from his first trip to the Quebec Province of Canada in 1534 while another explorer, Harriot, brought plant specimens with him from Virginia to London.Image of a hand holding 5 huge strawberries Other strawberry plants were brought to Europe from Chile and Peru where they had been cultivated and marketed long before the Spanish arrived. The strawberry plants found native in North America, were superior to all European varieties in size, flavor, and beauty. Only in 1697 were the first detailed accounts of strawberry production for larger fruit, including correct soil conditions, pest problems etc. written by the gardener at Versailles. In the 18th Century one of the first breeding crosses was made to improve the strawberry. A Virginia variety with good flavor and fruitfulness was crossed with a Chilean variety which lent the resultant offspring both size and firmness. This variety became known as the Pineapple or Pine strawberry due to its distinctive flavor.
"Hudson" was the first strawberry hybrid developed in the USA in 1780. And in 1843 Cincinnati Ohio growers were the first to ship strawberries using refrigeration, in the form of ice placed on top of the boxes. This development led to increase marketing areas and yet more increase in popularity.
Read more:
California Strawberry Commission
Florida Strawberry Growers Association
North American Strawberry Growers Association
Oregon Strawberry Commission
Limes may be most famous for their historical benefits to sailors. Limes are packed with Vitamin C and were eaten on ships to prevent scurvy, a disease caused by that vitamin deficiency. In the eighteenth century, all British naval ships assigned to long journeys were required to carry limes. The nickname 'limeys' for British sailors has continued to this day.
Limes were originally grown on the Indian subcontinent and were popularized in Europe about the time of the Crusades. In the United States, limes were established in what is now named Florida by the sixteenth century. Today limes are grown in Florida, the Southwest, and California.
Selection
Select limes that are glossy and light to deep green in color. Limes should have a thin, smooth skin and be heavy for their size. Small brown areas on the skin should not affect flavor, but large blemishes or soft spots indicate a damaged lime. Ripe limes are firm, but not hard. Avoid limes that have a yellowish skin or are too small. A hard shriveled skin is a sign of dryness, as is a coarse thick skin. Limes are available year round in most supermarkets.
Storage
Limes may be stored at room temperature or in the refrigerator for up to 3 weeks. Limes store better in a plastic bag if placed in the refrigerator and those stored at room temperature will yield more juice. Take care to keep limes out of direct sunlight as they will shrivel and become discolored.
Varieties
The majority of limes are part of the Tahitian strain, believed to have originated in Tahiti. There are two common varieties of that strain: Persian and Bearss. The Persion is egg-shaped and contains seeds. The Bearss is smaller and seedless. Key limes are smaller and rounder than the Tahitian strain and have a higher acid content. These limes are mostly used in baking.
Preparation
Wash well before using, even if you are only using the juice. Limes are usually eaten raw, but may be included in baked or grilled dishes. Many recipes call for fresh lime juice. To juice by hand, roll the lime on a firm surface before squeezing out the juice.
Limes are also often used as garnish. Simply slice the lime in half and slice into several sections. Limes or lime juice are a great salt substitute and add a tangy flavor.
Read more: Wikipedia - Limes
The onion is believed to have originated in Asia, though it is likely that onions may have been growing wild on every continent. Dating back to 3500 BC, onions were one of the few foods that did not spoil during the winter months. Our ancestors must have recognized the vegetable's durability and began growing onions for food.
The onion became more than just food after arriving in Egypt. The ancient Egyptians worshiped the onion, believing that its spherical shape and concentric rings symbolized eternity. Of all the vegetables that had their images created from precious metals by Egyptian artists, only the onion was made out of gold.
Today, onions are used in a variety of dishes and rank sixth among the world's leading vegetable crops. Onions not only provide flavor; they also provide health-promoting phytochemicals as well as nutrients.
Selection
Most onions are sold loose by the pound, although some types are sold in bags or small boxes. Look for onions that feel dry and solid all over, with no soft spots or sprouts. The neck should be tightly closed and the outer skin should have a crackly feel and a shiny appearance. Onions should smell mild, even if their flavor is not. Avoid selecting onions with green areas or dark patches.
Storage
Onions should be kept in a cool, dry open space away from bright light. Onions do best in an area that allows for air circulation. Because onions absorb moisture, do not store onions below the sink. Also, do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly. Spring/summer onions usually store for about two weeks and storage onions for about three to four weeks.
Varieties
Onions came in a variety of sizes, colors and shapes. They are often broken down into three categories: spring/summer, storage, and pearl onions. Spring/summer onions are grown primarily from fall to spring in warm weather areas and have a soft flesh and a mild or sweet taste. These varieties are generally shipped right after harvesting. Storage onions have a firm flesh, dry, crackly outer skins and have a pungent flavor. After a brief period of drying, these onions are stored for several months before shipping. Pearl onions are often called white onions and are densely planted to make the onions smaller. There are no nutritional differences among these onion types.
Onions also come in three colors - yellow, red, and white. Approximately 88% of the onion crop is devoted to yellow onion production, with about 7% red onions and 5% white onions.
Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sauteed.
Preparation
Onions may be eaten raw or cooked. Onions should be peeled before preparing, except when baking. Onions may be boiled, braised, baked, microwaved, or sauteed.
Onions and crying
As onions are sliced, cells are broken, allowing enzymes called alliinases to break down sulfides and generate sulfenic acids (amino acid sulfoxides). Sulphenic acids are unstable and decompose into a volatile gas called syn-propanethial-S-oxide. The gas dissipates through the air and eventually reaches the eye, where it reacts with the water to form a dilute solution of sulfuric acid. This acid irritates the nerve endings in the eye, making them sting. Tear glands produce tears to dilute and flush out the irritant.
Supplying ample water to the reaction prevents the gas from reaching the eyes. Eye irritation can, therefore, be avoided by cutting onions under running water or submerged in a basin of water. Rinsing the onion and leaving it wet while chopping may also be effective. Chilling or freezing onions prevents the enzymes from activating, limiting the amount of gas generated. Using a sharp blade to chop onions will limit the cell damage and the release of enzymes that drive the irritation response.
The volume of sulphenic acids released, and the irritation effect, differs among Allium species.
Consumption of onions may cause some people to worry about "onion breath." Although this problem normally comes from eating raw onions, a mild raw onion may cause no odor. Cooked onions help alleviate this problem and leave virtually no odor on the breath. Here are a few helpful ways to freshen your breath:
Rinse your mouth with equal parts of lemon juice and water.
Chew a citrus peel to sweeten the breath.
Eat a sprig or two of parsley, nature's natural breath sweetener.
Source:
National Fruit & Vegetable Program
National Onion Association
Scientific American
Wikipedia
