The sapodilla, also known as the loquat of America, which has been well-known for Europeans for more than three centuries, remains uncommon in western countries. However, it has long been prepared for medicinal and nutritional properties.

Origin

Fruit of the sapodilla, a tree native to Mexico and Central America. The sapodilla secretes a white latex, the chicle, a substance that enters for the manufacture of chewing gum. Chicle is a word of Aztec origin and would have given birth to the terms “chew” and “chewy”. The sapodilla was appreciated by the Aztecs who named its tzapotl fruit, a name that changed to sapodilla in Spanish. The term “Sachum” cannot be used to name the sapodilla, as it is two different fruits. This fruit is very fragile and carries poorly, which is why it is little known outside the producing countries.

The sapodilla is an evergreen tree that can reach 30 m and produce 2 000 to 3 000 fruit per year. The sapodilla, whose wood spreads a scent of incense by burning, is grown mainly in Central America, India, Indonesia, California and Australia. The sapodilla usually measures 4 to 7 cm in diameter; It has the size and shape of an egg. Its rough, grey or brown bark peels easily. Its translucent flesh reddish yellow or brownish yellow is sometimes slightly granular like that of the pear. It is juicy, melting, sweet and very fragrant. Its sweet flavor is often compared with honey or apricot. Between 2 and 10 oblong and flattened seeds lodge in the center of the fruit. They contain a bitter white almond, used in herbal teas. The sapodilla is eaten when it is very ripe otherwise its tannin content is too high and its flavor unpleasant.

Benefits, nutrients and properties of sapodilla

Sapodilla is widely consumed in Latin America and characteristic of the Mexican region and Central American tropical fruits. Depending on the variety, the pulp can be white, black or red. It has an elongated shape and a hard texture, reddish brown or green. Very aromatic, sapodilla has a medium size and it seems that if crushed by the extremities.

It is a very grown fruit in tropical regions. This plant belongs to the family of Sapotaceae and their ability to grow wild way, allowed its spread in areas such as the Caribbean, South America, Hawaii and the Philippines. Sapodilla properties make a remarkable fruit is considered from the nutritional point of view.

Responds to the scientific name of Pouteria Sapota and Nahuatl is the origin of the common name samate used to designate the different varieties of this tropical fruit which is present in the world markets. Sweet and pink-colored fruit pulp that has an extremely delicious sweetness.

The benefits

Sapodilla has good antibiotic qualities and are credited to curative properties, which contribute to the improvement of the immune system. Another advantage of this fruit is that it helps prevent the formation of clots in the arteries. Therefore, consumption is highly recommended for people with high blood pressure.

It is also a good remedy to cure throat infections and their use is effective as a diuretic or to fight diarrhea. In Central America, the oil extracted from the seed of Sapodilla is used as a tonic for the skin or to promote hair growth with vigor.

This tropical fruit also has countless nutritional properties that help in the development of children, who raise their tusks, and promote the body of adults. Is highly recommended for those who follow a diet, given its low fat and carbohydrate content, almost 30% of the fruit.

Sapodilla is suitable for coping with respiratory or skin problems and strengthening the natural source view of vitamins A and C. It also has antioxidant properties, provides protein and minerals such as iron, calcium and phosphorus.

Medicinal uses

For medicinal purposes, this fruit tree is mainly used for fruit and bark. Sapodilla properties are very popular as a remedy for the medicine of Mexico and herbal medicine.

One of the most popular applications of white samate is the development of essential oils, which are extracted from the seeds of the fruit and the bark of the tree. The consumption of this variety is recommended to combat occasional insomnia and tea consumption is suitable for diabetics.

Sapodilla seeds also have a number of substances used for the treatment of blood associated with diseases such as leukemia. Black Sabuddy can be very effective as a natural laxative.

A very juicy fruit

Sapodilla has a very juicy and sweet flesh, a taste that appeals to most palates. It is ideal for tasting ice cream, milkshakes, ice cream or fruit pasta. However, meat is not suitable to be subjected to high temperatures and therefore to cook.

Given the characteristics of the sapodilla, natural consumption is recommended or canned. In addition, the pulp and seeds are very delicate, so it is better to eat it, once you buy. Its flavor also invited to taste accompanied by yogurt, milk or white cheese.

But customs vary depending on the country, for example, the Dominicans like to beat this fruit, while in the countries with high production volume rather elaborate cakes, ices, jams and canned with Sapodilla.

Sapodilla: maintenance tips

The Sapodilla (Manikaa zapota) is a fruit tree native to the Caribbean and Central America, derived from the Sapotaceae family. It has evergreen foliage with oval and elliptical leaves, and produces edible fruits called plums, golden skin and yellow and sweet flesh, reminiscent of pear. Inside the fruit is a dozen seeds that will be used for sowing. The sapodilla is grown for its fruit, but also for its very high quality wood used in cabinetmaking. In the old days, his latex was in the composition of the gum! The sapodilla produces very discreet white flowers in the shape of bells.

Culture of sapodilla

This fruit tree is blooming almost all year round and can reach up to 35 meters in height. When the seeds are planted in a well sandy soil, they begin to germinate after only thirty days, but its growth is rather slow. The fruits, three to eight centimetres long, are good to be picked about four to six months after flowering. Good to know: The Sapodilla only finishes ripening once it has been picked. In order to flourish at best, the Sapodilla tree needs a lot of sun, so it is necessary to plant it away from any shade.

The sapodilla in the kitchen

The sapodilla shrub produces a fruit, sapodilla, also called Chiku or Chikoo in some countries. Fruits are consumed fresh or processed in syrup. If eaten raw, the sapodilla must be very ripe and mellow. It is then melting. To taste it, the fruit is cut in the direction of the length and the seeds are subtracted. It can decorate a fruit salad or mash it up. Cooked, it is transformed into jam or fruit paste. You can also make cream, grout, sorbet or even ice cream. It can finally be incorporated in salted sauces.

Sapodilla: nutrition facts and health benefits
Nutrition and Innovation

In addition of being delicious, elderberries are very rich in vitamins A, B6, C and iron. But the most remarkable of this little fruit is that it contains a significant amount of polyphenols. These powerful natural antioxidant compounds are recognized for the prevention of certain diseases such as cancer, inflammatory, cardiovascular and neuro-degenerative diseases in addition to stimulating the immune system.

History

The word Sambucus comes from Latin and refers to the flutiaux (sambuca). Greek herdsmen were used to cut into the soft wood of the elderberry. A Greek doctor of the second century of our era, named Galien recommended the elderberry against the catarrhs and excessive mucus. He kept his knowledge from his colleagues who brought the foundation of modern medicine in the previous era. Pliny the elder attributed to the elderberry the same properties, a few centuries ago. Greek knowledge about natural medicine with elderberry became part of the pharmacopoeia of the Ayurvedic in India after travelling to Asia.

In North America, Native Americans attributed the same properties of white elderberry (Sambucus canadensis). Its composition is similar the European elderberry, as it was discovered later.

Its diuretic, diaphoretiques virtues (which causes sweating) and anti-inflammatory virtues are also recognized in England, Germany, Belgium, France and Italy. In the Middle Ages, elderberry water, in which water is macerated with flowers, was used to brighten the and diminishes the visible appearance of freckles. Fruits and flowers and have long served in the manufacturing of soft drinks. In the spring, people drank large quantities of elderberry water in order to cleanse the toxins in the body accumulated during the winter. It is said that some wines have been adulterated with elderberry. According to a legend which dates back to the end of the 19^th century, an American sailor who was intoxicated with Porto added of elderberry juice has been cured of rheumatism.

Nowadays, people often find elderberry in old gardens of monasteries and, with a bit of luck, an old monk or nun remembered that pulled flowers and fruit syrup is useful against cough.

Research

Flu. During a epidemic flu in an Israeli Kibbutz in 1993, a double-blind placebo trial was conducted on 27 patients. The results of this trial indicated that an extract from elderberry berries (Sambucol) was significantly higher to placebo to quickly relieve the symptoms of the flu. 93.3% of patients treated with elderberry, after a period of two days, saw a significant relief of their symptoms. It took six days for 91.7% of those in the placebo group to show similar improvement. During the 1999-2000 influenza seasons, in Norway, Israeli researchers conducted a double-blind trial placebo with 60 patients of influenza type A and B2. The authors report that elderberry syrup has had for effect to curb the flu symptoms four days earlier and significantly reduce the use of medications for relief compared with the patients who were taking the placebo. In vitro data suggests this preparation (Sambucol) inhibits the development of many strains of type A and B of the virus of the influenza and has an immunostimulant effect.

Colds and respiratory tract inflammation. The European Commission approved the medicinal use of the flowers of elderberry for treatment of the common cold, in 1986. The World Health Organization acknowledged the use of traditional elderberry flowers as diaphoretic (causing sweat) and expectorant, in 1999. These two organizations related than in vitro and animal’s tests allowed to establish that flowers had an anti-inflammatory, diuretic and sudorific action.

Sinusitis. A preparation manufactured by Germany and including elderberry flowers, the gentian, vervain, the primrose and sorrel (Sinupret) would have given good results in tests conducted on patients suffering from serious and chronic sinusitis, but the results of these studies, conducted mainly in Germany, are not listed in the Medline database.

Precautions

Contraindications

Pregnancy, breastfeeding, and young children. The World Health Organization advises the use of elderberry flowers among pregnant women, breastfeeding women and young children because of the lack of evidence about their safety. Other sources estimate that there are no restrictions on this situation. The injection of a isolated substance (lectin) extracted from the elderberries to pregnant mice had a toxic effect on the fetus. Authors of this study noted that given the high doses, it was unlikely that such a thing could happen among humans. In addition, a pharmacovigilance study focused on 762 pregnant women who had taken, at least once during their pregnancy, a preparation containing, among other plants, elderberry flowers (Sinupret). They gave birth to 786 children and no embryotoxic or teratogenic effect was observed. Medical literature reports either of ripe fruit-related embryotoxic or teratogenic effects, and elderberry syrup was traditionally given to children.

People with allergies to plants of the Caprifoliaceae Family.

Side effects

Rarely, light passenger gastrointestinal disorders.

Interactions

With plants or supplements

Theoretically, the effects of elderberry could be added to those of plants or supplements having a diuretic, decongestant and anti-inflammatory action.

With medicines

Theoretically, effects of elderberry could join those of synthesis which have a diuretic, decongestant and anti-inflammatory action.

Theoretically, elderberry could counter the effects of the immunosuppressants.

On the shelves

Elderberry is often used in association with other plants in products which are applied to colds, flu and fever that accompanies them.

Culinary properties

Elderberry flowers, once dried, enter the composition of many recipes for foodies.

Elderberry flowers are so pleasantly fragrant, and this perfume is so easy to capture by simple infusion, that they are appreciated in all the dishes.

Reasons are good to add elderflowers to our dishes. Whether to incorporate into our sauces, flours, breads, muffins, or in the manufacture of soft drinks, sparkling wine and different drinks, let elderberry flowers express their scent.

Organic gardening

Flora

Identity card

• Family: Caprifoliaceae
• Origin: Europe.
• Habitat: forests of hardwoods, but also rubble where birds deposit the seeds of elderberry.
• Size: small tree from 2 to 7 m.
• Leaves: opposite, with 5 leaflets oval, toothed, petioles 5 to 10 cm long.
• Flowers: small and white, clustered in umbrella.
• Fruit: berries black, appreciated the birds… and men

This small tree, which heights is generally 2 meters, can go up to 10 meters. It can live more than 100 years and comes from the botanical family of the Caprifoliaceae (as well as the honeysuckle, for example). It is a heliophilous species, which needs sun or shadowed to live. You will find them on the edge of wood, in hedgerows and along streams.

To recognize them easily you can rub the leaves in your hands, they give off an acrid and unpleasant scent. Another feature of this tree, there branches are hollow, making it a haven of choice for many insects. It is this also this feature which its name comes from Greek sambuke, the flute: wood already hollow and tender wood is ideal to make an instrument.

Between June and July, generous and prolific, the elder black gives birth to small very fragrant white flowers and fruits with the appearance of black berries and arriving at maturity end of August.

Elderberry in good company

With so many arguments in his pocket, no wonder that black elderberry is among the trees of the most ‘visited ‘. Its dense foliage and many forks offer its branches make a place of choice for breeding birds. Bees savages and other wasps benefit easily from its hollow branches… In short, a real host of our campaigns!

Flowers attract, in addition, many browsers: bees, flies, butterflies… and berries are the delight of Warblers of the gardens, black Blackbirds, thrushes, the Robins, the passerines…

Bark:

Beware, it is not here in the gray bark very structured, visible at first glance, but the second green bark. This last is very rich in nitrate of potash, tannin and acid valérianique. Many substances that give this bark diuretic and laxative properties. Used in decoction, this part of the tree is recommended, among other things, against urine retention, rheumatism, gout and nephretiques colic.

Leaves:

The fresh leaves are very rich in hydrocyanic acid, which, in high dose, may make them toxic. Used reasonably, they nonetheless offer an impressive range of ‘services ‘. In poultice, they soothe bruises and relieve toothaches. They are used also in case of burns. One drawback to their defence, the cooked leaves give off a bad smell and are bitter. A little honey in the preparation allows to override. Finally, note that barely harvested on the tree, the leaves are effective to stop small nasal bleeding.

Gardeners will remember that manure of black elderberry leaves is also useful in organic gardening to fight mildew and aphids. This manure would also have the power to repel rodents (mouse, mice and voles). To do this, simply to macerate for 1 kg of leaves for a few days, in 10 l water and spray it in his garden.

Flowers:

There are two ways to take advantage of the virtues of these small white and fragrant flowers, either in external application, either by ingesting them. In the first case, decoction they have emollient, soothing and softening properties for the skin. Internal care, elderberry flowers are a diaphoretic perfect (they promote perspiration) and are recommended to combat the flu, colds, or simple colds.

The berries:

In addition to the fact that these fruit are popular in jam, they contain a number of active substances: glucoside, tyrosine, nitrate of potassium, carotene, various acids…

Rob, hear the elderberries juice concentrate, is known for its sudorific properties, therefore ideal to treat flu, bronchitis and other rebel cough.

If these qualities make it a popular tree, its ability to spread, with the assistance of the birds who spread its seeds, done it is reviled by farmers in areas of intensive agriculture…

Elderberry: nutrition facts and health benefits
Nutrition and Innovation

The pear is an oval fruit with slightly convex sides at its base. Its skin, of varying color, evolving from green to yellow with sometimes red traces, covers a somewhat granular, very juicy flesh which contains in the center, clustered, seeds.

Pear history

In virtually all western languages, the name of the pear is directly derived from the Latin Pyra. The name “apple pear” was given to the Asian pear was wrong. It is neither an apple nor the product of a cross between an apple and a pear, as it has long believed. It is indeed a pear (of the botanical genus Pyrus). It differs from its European cousin by a few features, including its shape and size.

Trees of the genus Pyrus are native to the Middle East and subalpine areas of Kashmir. Wild species are still found in Central Asia and the Far East. Their fruits are small and found in small amounts, so they are only picked by birds.

It is believed the farmers began to domesticate pear tree 7 000 years ago, probably at the same time as the apple tree. We are talking about a certain Chinese named Feng Li who, 5 000 years before our era, would have abandoned its position as a diplomat to devote himself to his new passion, the grafting of peach trees, almonds, persimmons, pear trees and apples. Two thousand years later, the pear appears on Sumerian clay tablets, alongside the thyme and figs.

Greeks would have liked it because Homer said to this fruit was a gift from the gods. But it is to the Romans which owes its true diffusion to the rest of Europe. They would have crossed it several times and would have created about fifty varieties. At present, there would be more than 15 000 varieties in the world, all derived from two species: the so-called Asian pear (Pyrus sinensis) and the so-called European pear (Pyrus communis).
In China, the flower of the pear tree is the symbol of the ephemeral character of existence, because it is very fragile.

Pear health profile

Pear accompanies both the salty and the sweet, from the appetizer to the dessert. It is an excellent source of dietary fiber and its antioxidant-rich skin, prevent cardiovascular disease and some cancers.

The benefits of pear

Cancer. A substantial intake of antioxidants, particularly present in fruits and vegetables, including pears, can reduce the risk of certain types of cancers.

Cardiovascular diseases. The peel of pears, added to a diet otherwise rich in cholesterol would reduce the increase of blood lipids and increase the concentration in antioxidants of the blood. Although these results must be verified among humans, it would appear the consumption of the whole pear, rather than only the flesh, would provide maximum antioxidants. Another study found fruit consumption would have varying effects on antioxidant capacity and blood lipids depending on whether you are a smoker or a non-smoker. In fact, the daily consumption of fruit (one pear, one apple and ¾ cup (200 ml) of orange juice), particularly increases the antioxidant capacity of non-smokers. Among smokers, researchers observed a decrease in blood lipids.

What does the pear contain?

Antioxidants

The pear contains several phenolic compounds. Thanks to their antioxidant power, these substances present in foods of plant origin can prevent several diseases, including certain types of cancers and cardiovascular diseases. In the pear, these phenolic compounds, flavonoids and phenolic acids, are present mainly in the skin, but also in smaller quantity in the flesh of the fruit.

Dietary fiber

Pear is a high source of dietary fiber, important for the regularization of intestinal transit and the prevention of cardiovascular diseases. About two thirds of the fibers contained in the pear are insoluble fibers. The skin of the pear contains more fiber than its pulp.

More antioxidants in organic pear?

According to researchers, pears from organic farming would have higher amounts of phenolic compounds compared to pears of classical culture. The latter would still contain a significant amount. Organic culture will allow these fruits to further deploy their “antioxidant” defenses against pathogens, in the absence of pesticides. In any event, it is advisable to consume fruits and vegetables every day, whatever their type of crop, in order to benefit from their many benefits.

Precautions

The pear contains sorbitol and fructose, types of sugars which can cause gastrointestinal discomfort (gas, bloating, abdominal pain, diarrhea) among susceptible individuals. Individuals with irritable bowel syndrome are particularly vulnerable. Among adults, these food can be felt from 10 g of sorbitol per day (corresponding to about 2.5 medium pears). Daily consumption of 50 g or more of fructose can also cause diarrhea (equivalent to about 5 medium pears or 2 ½ cups (625 ml) of pear nectar).

Among children, consumption of pear juice as well as apple juice could be a cause of chronic idiopathic diarrhea (of unknown origin). There may also be a link between children fuss and the intolerance of pear juice. If gastrointestinal symptoms occur, it is important to check if these beverages are involved.

Oral allergy syndrome

Pear is a food responsible in oral allergy syndrome. This syndrome takes the form of an allergic reaction to certain proteins of a range of fruits, vegetables and nuts. It often affects people with allergies to environmental pollen and is almost always preceded by hay fever.

Allergic people who consume the raw pear (cooking usually degrades the allergen proteins) feel itching and burning sensations to the mouth, lips and throat. Symptoms may appear and then disappear, usually a few minutes after consuming or touching the food.

In the absence of other symptoms, this reaction is not serious and the consumption of pear does not have to be avoided systematically. However, it is recommended to consult an allergist to determine the cause of the reactions to plant foods. The latter will be able to assess whether special precautions should be taken.

Choice and conservation

Choose

A ripe pear exhales all its aromas and, at the touch, is slightly supple around the stalk. As it oxidizes easily once cut, dip the pieces or slices in a water with lemon to prevent them from browning.

Keep

Preferably, keep the fruits in the open air, on a plate where they will not be too tight. If they are firm to purchase, the pears will be kept for 3 to 15 days. If they are not too ripe, they can also be stored for several weeks in the refrigerator, in the fruit and vegetable drawer, or in the cellar.

You can also dry the pear (Romans were used to eat them dry) freeze it cooked or make jams, canned syrup, chutneys …

Lacto-fermented with vegetables, the pear is delicious. Preferably choose fruit with firm flesh.

Organic Gardening

Young trees should be planted early in the spring, in a sunny location where the soil is well drained and the ph is 6 to 6.5. Make a lime intake if the ground becomes too acidic over the years. Space trees from 4 to 5 meters in order to take into account their future expansion. Make sure the graft is 5-10 cm above the ground.

In case of drought, irrigate or water, especially young trees which, up to 5 years, have huge water requirements. Interrupt any form of watering 1 month before harvesting. Put a thick mulch at the foot of the trees. In addition to preventing evaporation, straw or dead leaves are a significant contribution of organic matter and therefore humus.

To promote growth, make 2 annual manure or compost applications at the foot of the trees, the first early in spring and the second after harvesting. Every 3 to 5 years, add rock phosphate, preferably in fall. Nitrogen fertilizers should be avoided. Although they promote growth, they increase the risk of disease and the susceptibility of young trees to winter gels, and give fruit a bland flavor. Foliar treatments based on algae, nettle manure will help to strengthen the resistance of trees, provide nutritional supplements and prevent the onset of certain diseases. Treat at least 3 times during the season, just before, during and after flowering.

To produce good size fruits and reduce the incidence of diseases and insects, it is recommended the fruit be thinned when they are the size of a cherry. One leaves 1 fruit per bunch (generally, the bunch include 6) or 1 every 15 centimeters.

The size must be light the first 2 years, because at that point, it is simply a matter of giving its shape to the tree. Make this intervention when the tree is still dormant, but once the risks of important frost have passed. Remove dead, damaged, and sick or cross branches. Remove all the greedy ones as well as the branches that grow low on the trunk and pinch the main stems to keep a small tree.

The fruit of the Asian varieties must be perfectly ripe at the time of harvest. The European varieties must be picked when it has reached its maximum size, but before its full maturity.

Disease and insect control

The first control is to choose varieties adapted to the climate in which one lives and its type of soil. Consult the nursery specialist.

Fire and bacterial canker are the two main diseases affecting the pear tree. They are both caused by humid weather, the first when temperatures are warm, the second when they are cold. Farmers have to choose resistant varieties. If, in spite of everything, the disease strikes, the branches from 30 to 36 cm under the affected parts and sterilize the tools with alcohol or water bleach between the cuts. Scab can also appear. It is treated with repeated applications of sulfur.

Application of dormancy oil (insect repellent brushed on the trunk when the tree is dormant, also called dormant oil) at the end of winter will end the majority of insects attacking the pear tree, except codling. The larvae of this budworm penetrate and develop in the tree. The damage will be limited by releasing parasite wasps 2 times in the season, in the spring to the onset of the first adults, and 2 or 3 weeks later.

Pear: nutrition facts and health benefits
Nutrition and Innovation

The dragon fruit, also called pitaya, is the fruit of a cactus named Hylocereus. It can be grown inside homes, but it needs certain conditions to bloom and give fruit, which is not possible with in temperate regions.

It’s a pity because its night bloom exudes a sweet vanilla scent. This plant has more, one of the fastest growths of its family. This fruit grows and happily settles on other plants around it, mainly on trees, in Latin America and Vietnam.

Dragon fruit history

Dragon fruits illustrate well the evolution of the fruit in the plant kingdom which tends to the deep burial of the carpels in the stem. These “fruit stalks” frequent among the Cactaceae have here the peculiarity of carrying large scales similar to the leaves whose plant has remained free. The prickly pear is also part of the cactus family doesn’t have scales but has retained the ability to root as a stalk would.

In their area of origin, the fruits are most often the object of a small-scale harvest consumed locally. The Hylocereus was imported by the French settlers in the early nineteenth century in Vietnam and is now one of its main export products with nearly 2 000 ha of cultivation between Saigon and Mui Ne. Its production is also large-scale in Colombia, Costa Rica and Nicaragua and develops in Australia, Israel and some French islands such as Reunion. H. Undatus was introduced to the Reunion in 1895, costaricensis a century later and the production of dragon fruit was developed in the years 2000. H. trigonus is a species of the endangered Caribbean.

The statistical study carried out on the number of publications among the English works of the name of this cactus, Hylocereus defined in 1902 shows interesting things about their popularity. There is a peak of release in 1851. This genus includes species described from the early nineteenth century. It follows the same trend as the other two genera Selenicereus (the most cited) and Aporocactus whose use exploded for the three a little before the 1920s before decreasing strongly in the 1960s. The frequency of use of these names has become stable since, except for the very rarely quoted Aporocactus.
The name Hylocereus comes from the Greek word hulos which designates the forest and Latin cereus, the candle or the wax in reference to the wax that covers the epidermis of the plant. The specific name Undatus evokes the wavy margins of the rods. Pitaya finds its origin in Spanish which inspired the Tahitian.

The medicinal uses of dragon fruit

Dragon fruit is a tropical fruit originating from the American continent, it can be found in countries such as Colombia, Panama, Costa Rica, Haiti and Venezuela. The name was given by the Haitians, because their meaning is the thorny fruit, although the country of origin of the plant is uncertain. It was introduced in Hawaii in 1836, and became very popular there. There are more than 17 varieties, the sea level growth at 1,800 meters high, but the best specimens are about 800 meters.

It is a cactus that can develop both on land and on other plants, thanks to its adventitious roots and three-rib stems. Leaves are thin, elongated, while its flower is characterized by its large size, as it reaches 30 cm in length, being white on the outside or slightly greenish. Pitahaya Fruit is ovoid between 8 and 10 cm long and 7 cm wide, green in its youth and in their maturity red or yellow, with a crust filled with deciduous scales. At first, the pulp of the fruit is white, at maturity becomes reddish with many small dark brown seeds.

Advantages of dragon fruit

The infusion of flowers is used to combat certain conditions of nervous character, as is the case with anxiety and insomnia. It also has general tonic qualities, so it is recommended to improve the circulation and prevention of heart disease. It is slightly sedative, so is used to relieve some minors, but annoying as headaches and pains in the gums.

A digestive level has great benefits; it is laxative, useful in case of digestive disorders or constipation. Regular fruit consumption fights water retention, prevents kidney stones and stimulates digestive functions. To get the benefits of this fruit as a purgative is necessary to chew very well the fruit seeds and eat them.

For constipation: to fight against constipation you need to eat 2 or 3 dragon fruits one hour before breakfast for five days, the food at night should be replaced by papaya to get better and faster results.

It is a good addition to diets or obesity treatments. It is recommended to always take the pitaya juice to detoxify the body. In case of irritable or inflamed bowels, it is advisable to take two or three times a day of dragon fruit juice.

The frequent consumption of dragon fruit helps to prevent kidney disease, which makes this fruit a daily food to prevent future kidney problems or aid in treatments if and suffer from these conditions.

Because of its high vitamin C content is essential for the formation of bones, teeth and strengthen the immune system. Some specialists recommend this fruit to peoplesuffering from anemia.

To get rid of dysentery, it is a home-based dragon fruit that will help the end of this annoying disease remedy. It is necessary to crush the root of the dragon fruit and boil it for 3 minutes on low heat in water. Once away from the fire should let this rest for 10 minutes without discovering itself, after this sweeten to taste with honey. This stuff should be left to cool all night, and the next day a glass of this drink before breakfast. Repeat this treatment for a week and see the results.

Dragon fruit properties

Fresh fruit is commonly consumed in Asia and only begins to appear on European supermarkets. It is also found in the form of a very thirsty fruit juice, sorbet or a dehydrated form. It is sometimes poorly tolerated by people with allergic tendencies.

These low-calorie fruits (50 cal/100 g of flesh), rich in fiber, minerals and antioxidants are reputed to promote digestion while showing slightly laxatives through oilseed seeds. The red-fleshed variety contains a significant amount of betacyanine (0.32-0.41 mg) and phenolic compounds which gives it a high antioxidant properties. The ORAC index (antioxidant activity per micromole of trolox equivalent for 100 g) reaches 880 to 1 130. In addition, dragon fruits prevents gout by lowering the rate of uric acid in the blood. It is also recommended in case of type 2 diabetes to reduce blood glucose. Its juice can on the other hand serve as food coloring just like that of the red beet. Floral buds are consumed in Central America. The plant also serves as a rootstock for various globose-shaped cacti.

Contraindications

It is not advisable to use allergy-prone, gastritis, or gastric ulcer.

In the kitchen

The texture of the dragon fruit, crisp and melting at the same time, is closer to the kiwi. Nevertheless, contrary to its appearance, its taste is fine, slightly sweet and little pronounced. As a comparison, its flavor resembles of melon.

At the table, it is recommended to taste it raw before meal because it’s very digestible and can cause bloating or sensation of heaviness among the most sensitive. Cut in half in the direction of length, you can eats its flesh raised or not with a drizzle of lemon juice. Otherwise, usually people consume dragon fruit in the form of juice, smoothie, fruit salad or dessert, integrated in cakes, muffins, cakes and company.

The fruit of the tropics, the dragon fruit is eaten all year round. It is mainly found in exotic grocery stores, commonly marketed under the name “dragon fruit” or “pitaya”.

Harvest

When and how to harvest?

Under tropical climate, the fruits are present all year round in supermarkets. They harvest as soon as they get out of color. In H. costaricensis the fruit bursts 4-5 days after its coloring, but without causing rotting. Yields range from 10-30 tonnes/ha.
To avoid squeezing the fruit, use a pruner.

The conservation of the Pitaya

The fruit is preserved fairly well, which is one of the reasons for developing its export culture.

Botany

Dragon fruit refers to several Cactceae fruits belonging to the genus Hylocereus. It is also called “pitaya” because of its scaly, bright pink or yellow appearance. The plant with little thorny articulated stems lives on the trees of tropical forests.

The genus Hylocereus brings together 16 species of vines or epiphytic plants in the regions of Mexico, Guatemala, El Salvador, Costa Rica and the Caribbean, forming part of the family of Cactceae family. These fatty plants grow in areas where precipitation is between 340 and 3 500 rainfalls per year, but have a dry, wet season alternation.

Like the Epiphyllum or the Easter cactus (Hatiora), the green stalks are succulent and devoid of leaves with 2 or 3 sides (trigone twigs). They include at the level of crenulations, areolas with very short stings. These plants, called vine-like candles, can reach up to 12 meters high thanks to powerful aerial roots allowing them to cling firmly to the trunks and climb. They can also crawl on the seaside rocks that adjoin the warm and dry rainforests. The plant becomes quite fast cumbersome for a young tree which can collapse under its weight. The cactus is sometimes free from the soil by drawing in the humus formed at the branch of the tree, which is why this plant is considered to be hemi-epiphyte.

The interlacing of the stems around the tree of the species Hylocereus undatus reminds of the ripples of a dragon body from which the Asian name of its fruit, the “Dragon fruit”.
The flowering of Hylocereus which is spread over 3 days among Hylocereus Undatus, is even more spectacular than its vegetation. A large number of flowers close to 25 cm from diameter opens at nightfall around 19-20 pm, hence their nickname and close at dawn at around 5:00 am. The buds, born at the level of the areolas, resemble an elongated artichoke giving birth to an extraordinary vanilla-scented corolla in the space of 15 days. The multiple white petals form a tan cut of filamentous petals of greenish-colored cream. Many cream colored stamens associated with a large, starry pistil decorate the heart of the flower, attracting moths of the genus Sphynx or bats.

The dragon fruit are self sterile and require the presence of another clone or other species of Hylocereus flowered at the same time to be fertilized on the one hand and the presence of the pollinator, on the other hand. In the species Hylocereus undatus, this is a small South American Bat (Maduca). People can also act with a paintbrush to perform the work of the bat, while knowing that self fertilization does not give anything. The amount of pollen deposited acts on the size of the fruit, which is why the bees sometimes manage to perform the fertilization, but the fruits remain small.

Fruit arrives at maturity 30-40 days after fertilization. Some species such as H. undatus produce the famous fruit called pitaya, still written Pitahaya, colloquially renamed “dragon fruit” by Asians. These fleshy berries of about 10-15 cm in diameter, weighing 350 to 1 000 grams are recognized by their thick, bright pink skin covered with green leafy scales and then roses. The interior has a flesh dotted with small black seeds, reminiscent of the kiwi. The sweet and fine flavor reveals itself however much less acid leaving a aftertaste of milk. These fruits are eaten fresh at the small spoon once split by the medium, in sorbet or dried.

Green Tips

The Hylocereus have a hardiness that allows them to thrive in very diverse areas with rainfall ranging from 340 to 3 500 mm/yr and altitudes ranging from 0 to 2 750 m as in Mexico. They also tolerate high heats in the order of 38-40 °C. In contrast, temperatures below 12 °C sometimes cause necrosis on the stems of certain species. In addition, the species undatus, purpusii and costaricensis, although they are semi-epiphytic, are resistant to full sunlight provided they have enough water. The Hylocereus trigonus field culture in the West Indies, for example, requires 50% sun occultation.

The pollination of dragon fruits does not seem to be a problem in Asia when it is to be done manually as well in South Africa, Madagascar, Israel, the meeting as in the Antilles. This operation is quite easy to carry out, as the flower is large and the pollen can be deposited just before the full opening of the flower, from 4.30 pm until 11 am the next day. Pollen from another clone or other species can be stored for 3 to 9 months in the freezer (at-18 or-196 ° C).

Dragon fruit: nutrition facts and health benefits
Nutrition and Innovation

Physalis is a fruit widely consumed, especially fresh and in jams. It resembles a small yellow-orange cherry, which is removed at maturity from a closed calyx, membranous and green turning to brown and an aspect of paper when the fruit arrives at maturity.

Note: The fruit is edible and appreciated at maturity, but the other parts of this plant, as well as the immature fruits are toxic, as in most plants of the family of Solanaceae.

Physalis history

The physalis is in fact neither cherry, nor gooseberry, nor Mirabelle plum. The fruit is, in fact, much closer to the tomato, a cousin belonging to the same family (Solanaceae).

In its narrow sense, it designates the Chinese lantern, an ornamental plant of the species P. alkekengii, whose fruits are enclosed in an bright orange envelope. However, in the popular language, the word may refer to any plant of the genus physalis.

The genus physalis comprises about 100 species distributed in all tropical, subtropical and temperate regions of the world. In Central and South America, this fruit grows among many wild and cultivated species. The ground cherry (physalis pruinosa) comes from the eastern United States. The Cape gooseberry (physalis peruviana), contrary to what its name indicates, comes from the Peruvian and Chilean Andes. Minor food in most cultures, the fruit of the physalis has hardly been the subject of archaeological and palaeontological studies, so that one does not know much about the history of the plant and its evolution. It is known the Incas knew the Cape gooseberry and they consumed it most certainly.

We can find the plant in the botanical gardens of Europe in the nineteenth century and then in the private gardens. Apart from the bladder cherry (physalis alkekengi), sought for its orange bells, the plant generated a mixed interest, considered halfway between the weed and the cultivated plant. It is true it settles easily in cultures and consumes the precious minerals other plants need to grow. In addition, unlike the other edible plants of the Solanaceae family (pepper, tomato, eggplant), selectors were not interested. Thus, there are few or no cultivars with the characteristics would allow it to grow on a large scale. Although abundant, the harvest has to be done by hand, a long and tedious work requiring a large workforce. Finally, the flavor of the fruit can vary considerably from one variety to another.

The Cape gooseberry (physalis peruviana) was introduced in many parts of the world, including Africa, China, India, Australia, New Zealand and Malaysia, where it has been commercially grown for at least 200 years. Nevertheless, its potential remains clearly underexploited. In Hawaii, it was the subject of an intensive culture, and then practically disappeared from the fields. People also tried to cultivate the fruit in Israel, but consumers who have not shown much enthusiasm have replaced them with more profitable plants.

The same thing happened for the bladder cherry (physalis pruinosa) which had a mixed success, except among the amateur gardeners who, at all times, cultivated and appreciated it. However, for the last ten years, demand for local products has been growing in both North America and Europe. Jams, jellies and liqueurs are offered in specialized shops, and the small fruit is now among the best dishes in restaurants.

Physalis health profile

The ground cherry lends itself well to the making of jams, jellies and compotes. The compounds it contains would have antibacterial, anti-cancer and anti-inflammatory effects.

The benefits of physalis

Physalis consumed in North America bears the Latin name Physalis pruinosa. However, no scientific study has focused on this particular variety. Most of the research, including those presented below, has been carried out with varieties found in Europe, Asia or South America (Physalis angulata, Physalis minima and Physalis peruviana). In addition, the plant extracts used in the different studies concern the whole plant and not only the fruit.

Various benefits. The physalis is used in popular medicine to treat several infections such as asthma, hepatitis, malaria and rheumatism. Extracts from physalis leaves (traditionally used in Congo) have shown strong activity against the parasite plasmodium, responsible for malaria.

Cancer. Several in vitro studies have demonstrated the afficiency of physalis extracts to inhibit the growth of different human cancer cells (liver, lung, ovary, breast). However, clinical studies will be needed to determine whether the simple use of physalis has an effect on cancer among humans.

Inflammation. Physalis extracts produced a decrease in edema and had anti-inflammatory effects among mice and rats with arthritis and dermatitis. Compounds isolated from the root of the physalis would also have anti-inflammatory effects by decreasing among other things the production of compounds causing inflammation.

Immunity. Compounds from physalis extracts would have the ability to influence the response of the immunsystem. Researchers suggest they would have an interesting potential to replace certain immunosuppressive medications (used, for example, in the treatment of allergies or autoimmune diseases), without significant side effects.

Antimicrobial effect. Physalis extracts showed antimicrobial activity in vitro against certain bacteria, including tuberculosis. Some physalis compounds contained would play a major role in this antimicrobial effect, by binding to cell walls of the bacterium to inhibit its growth.

What’s in the cherry?

Antioxidants. Antioxidants are compounds reducing the damage caused to the organism by free radicals. They help prevent the onset of cardiovascular diseases, certain cancers and various chronic diseases. Researchers have shown the physalis could have an interesting antioxidant power. Others concluded some extracts of the physalis showed an in vitro antioxidant power equivalent or sometimes even higher than those of vitamin E (a natural antioxidant). Some flavonoids and other still unknown compounds could contribute to the antioxidant activity of the physalis.

Beta-carotene. The physalis contain beta-carotene, an antioxidant of the carotenoid family which can be converted to vitamin A in the body. Beta-carotene is the carotenoid whose conversion to vitamin A is the most effective. Vitamin A promotes bones and teeth growth, promotes good vision, keeps skin healthy and protects against infections.

Physalins. They are characteristic steroids of physalis. The anticancer effects of this fruit would be partly attributable to them. Physalins have demonstrated in vitro their efficiency in inhibiting the growth of several human cancer cells (colon, lungs, liver, larynx, and white blood cell). They are also expected to have some antibacterial and anti-inflammatory effects. Interestingly, physalins would act differently from dexamethasone (an anti-inflammatory drug) and may not have the same side effects. They would also have an effect on the activation and proliferation of immune system cells. The potential toxicity of physalins in concentrated form, however, remains to be determined, as is the efficiency of the simple consumption of the physalis.

Phytosterols. In addition to being a source of essential fatty acids and vitamin E, the oil extracted from the whole ground cherry contains phytosterols in high amount. These compounds present in plants are increasingly interesting given their antioxidant activity and their positive effects on cardiovascular health. The physalis oil could therefore present an opportunity for the development of new functional foods.

Choice and conservation

Choose

The physalis is only found in the market during the summer and fall. At other times of the year you can find this fruit in specialty shops of imported cape gooseberry, but they are very expensive.

Because the immature fruits are difficult to digest, consume only those that are with a beautiful golden yellow. Let others ripen for 1 or 2 weeks.

Some companies offer dried fruit.

Keep

Refrigerator or cool cellar. The fruit can be kept for many weeks in a cool area, in the condition its envelope is intact and it was taken care to dry it a few days in the sun after the harvest.

Freezer. Remove the fruit cover and place them on a plate you will put in the freezer for 1 hour or 2 before putting them in an airtight bag and put them back to freeze.

Dehydrator. The fruit dries easily with the dehydrator or the oven set at very low temperature.

Organic gardening

In cold climate, the ground cherry grows better than the cape gooseberry. The culture of the latter can still be tempted knowing the results could be disappointing. Sowed in a tray inside, 4 to 6 weeks before the last expected frost. It can also be planted directly in the garden when the soil is warmed, but the harvest will be less abundant. Transplant when the risk of freezing has passed, spacing the plants from 45 cm to 60 cm in the row and 1 meter between the rows. The ground cherry tolerates a little shade, but still needs sunshine to ripen its fruit. Avoid over fattening the groung, at the risk of promoting foliage development at the expense of the fruit. The physalis can be staked, but this is not imperative, unlike the cape gooseberry, which requires good support and a regular size.

It is not necessary to force on watering, the plant preferring the soils rather dry, but it is watered in case of prolonged drought. Thanks to its envelope, the fruit has its own system of protection against insects and diseases. Without being foolproof, this system is very effective. On the other hand, the striped rootworm attacks the flowers and leaves. To limit the damage, treat the rotenone. For harvesting, you can dispose of the cloths on the ground and shake the plants to bring down the ripe fruits.

Ecology and environment

All plants of the genus physalis are an excellent ground cover and protect the bare land from erosion. Not very demanding in fertilizers and water, the plant will quickly settle on sandy or rocky soils. However, once established, it can be difficult to eradicate. It is therefore necessary to ensure that the place chosen to install it is not intended for another short term agricultural activity. In the south, it is considered a weed, especially in corn fields.

Physalis: nutrition facts and health benefits
Nutrition and Innovation

Papaya fruit is a very large pear-shaped berry, 10-40 cm, depending on the variety. The papaya tree is in fact a giant herb giving a woody trunk and whose very large leaves are grouped only at the top. The flowers and fruits are found all year round, growing on the trunk. Originally from Central America, it has spread to all tropical countries. Its skin ribbed, thick enough is green or yellowish. It encloses a very fragrant, sweet, juicy and sweet orange flesh. In the center is a cavity with many small black seeds having a particularly pungent flavor.

Papaya history

The term “papaya” appeared in the language in 1579. It comes from papaya, a word belonging to the Caribbean spoken in the West Indies.

Unknown in the wild, Carica papaya is probably derived from a spontaneous crossing between two other native species. It would seem that it came from the lowlands of eastern Central America. The Amerindians would have introduced it to Mexico and South America. Its domestication and diffusion certainly occurred very long before the Age of Discovery, because when the Spaniards arrived, it occupied a region from Mexico to Panama and had many different types. The Spaniards and the Portuguese will introduce the papaya tree to the Philippines, India and parts of Africa. By the end of the seventeenth century it was cultivated in all the tropical regions of the world.

Some 50 countries produce papayas, the main one being Brazil, Nigeria, India, Mexico, Indonesia, Ethiopia, Congo, Peru, China and Colombia. In many places, in addition to the ripe fruit, we consume the immature fruit, the young leaves and the flowers. Other species of Carica are grown at high altitudes, where the common papaya tree cannot survive. Their fruits are generally unattractive in fresh condition and are mostly consumed cooked.
It is also cultivated for the production of papain, a proteolytic enzyme found in the latex of leaves, stems and fruit. This enzyme has many industrial uses: treatment of meat to soften it, clarification of juice and beer, extraction of tuna liver oil, treatment of silk and wool before dyeing, removal of hair on skins to tanner, preparation of creams for the face and cleaning creams, especially for contact lenses. In addition, medicine is used in the chymopapain, another enzyme derived from this plant.

Papaya health profile

The papaya is simply eaten fresh, or dried as a snack. Its small black seeds have a slightly peppery flavor. Rich in fiber, it is a highly vitamin fruit containing several antioxidant substances.

Benefits of papaya

Several prospective and epidemiological studies have shown high consumption of vegetables and fruit decreases the risk of cardiovascular diseases, certain cancers and other chronic diseases1-2. The presence of antioxidants in vegetables and fruits could play a role in these protective effects. Researchers have shown in vitro and among animals papaya juice has an antioxidant activity comparable to that of vitamin E, a well-known antioxidant. It is better to consume the ripe papaya if you want to make the most of its antioxidant potential.

Cancer. A study showed high consumption of vegetables and fruit, particularly papaya, watermelon and cantaloupe, was associated with a decrease in the breast cancer risk. Further research has shown consuming papaya at least once a week decreases the risk of cervical cancer among women with human papillomavirus (HPV).

What does papaya contain?

Catechins

The main phenolic compounds (a large family of antioxidants) contained in papaya are catechins. High consumption of catechins is associated with a lower risk of cardiovascular disease. Their health benefits have mainly been studied with green tea, which is known to be one of the best sources (it has a concentration at least 2 times higher in catechins than papaya). The specific effects of papaya catechins are not yet well known.

Carotenoids

Papaya contains beta-cryptoxanthin, an antioxidant of the carotenoid family which gives fruit and vegetables a yellow or orange color. Papaya would be an important source of this carotenoid, which is a precursor of vitamin A. In other words the body transforms carotenoids into vitamin A according to its needs. In fact, regular papaya consumption could increase the blood concentration of beta-cryptoxanthin among humans. This carotenoid would also have an anticarcinogenic activity observed in vitro and among animals. It could also reduce the risk of atherosclerosis among humans.

The papaya also contains lycopene, another pigment in the family of carotenoids. The more mature the fruit, the more it contains a high amount of lycopene. Several studies have indicated an increased consumption of lycopene in foods reduces the risk of prostate cancer.

Fresh papaya and its juice would be better sources of bioavailable carotenoids than dried papaya. However, the dried papaya remains an interesting source of carotenoids.

Dietary fiber

Papaya is a source of dietary fibers (2.7 g of fiber for ½ fruit) and can help to satisfy the appetite by rapidly bringing a feeling of satiety. A dietary rich in fibers is associated with a lower risk of colon cancer. It is recommended to consume 25 g of fiber per day for women aged 19 to 50, and 38 g per day for men in the same group age.

Precautions

Papaya and anticoagulants

Papaya is one of the foods which can change the blood concentration of anticoagulants. Health authorities recommend people who take anticoagulants daily (Coumadin, Warfilone, Sintrom) not consume papaya in too high a quantity.

The allergy to papaya and latex

Latex, a plant substance used in particular for the manufacture of medical gloves, may be associated with allergy to certain foods, such as papaya. It is therefore recommended to people who are allergic to latex should carry out food allergy tests. Other foods considered potentially associated with latex allergy include avocado, banana, brown, kiwi, apricot, and passion fruit.

Choice and conservation

Choose

Papayas are found year round in supermarkets, since papaya grows continuously. The skin of the fruit should be orange or green with traces of yellow. It should show no signs of browning, be smooth and yield lightly under pressure. Avoid the completely green and hard fruit, which will not ripen well unless you want to cook them.

Dried papaya is also found, but it’s usually added sulfur dioxide and, possibly, sugar and a yellow dye. Look for organic sellers.

Keep

If the papaya is not perfectly ripe, keep it at room temperature until full maturity, and then place it in the refrigerator where it will be kept for a few days.

Papaya: nutrition facts and health benefits
Nutrition and Innovation

Pomelo and grapefruit should not be confused, although it is usual to designate the pomelo by calling it, wrongly, grapefruit. If they are cousins they both belong to the citrus family, which means citrus fruits are indeed different.

The botanical name of the grapefruit is Citrus × paradisi. It’s from the grapefruit. The fruit measures 11 to 17 cm in diameter, is pear-shaped. It has a skin which evolves between the yellow and the greenish. Its pulp is quite bitter and tart, not or little edible. It is grown in Thailand, Malaysia, Indonesia, Vietnam and the Caribbean.

Grapefruit history

The term “grapefruit” dates from 1665 and comes from the Dutch pompelmoes, pömpel, “thick” and limoes, “lemon”. “Pomelo” comes from English language (which also appears under the spelling pummelo), itself derived from the modern scientific Latin pomum melo meaning “melon apple”.

A species designed in America

The first seeds of the “true” grapefruit to arrive in America were said to have been sown in Barbados in the seventeenth century. However the trip of this botanical species stops there. Indeed, an unforeseen combination will take place between a young grapefruit from these seeds and an orange tree whose ancestors had immigrated to the American soil two centuries before. This unusual combination will spawn a new species, the first of the genus citrus to be born outside the boundaries of its territory, Southeast Asia. The fruit is first named “forbidden fruit”, then grapefruit. It’s this fruit which is now commonly found under the name of grapefruit.

The seeds of this new species were landed in Florida in the early nineteenth century by a Spanish emigrant. Of them, were born the great orchards of grapefruits of the United States, a country where it produces today more than anywhere in the world.

There was a need for a certain vision and a lot of audacity on the part of the first American producers to cultivate a fruit which, at the time, was not strictly of interest to anyone. Indeed, everywhere else, the tree was considered a mere object of curiosity, and its fruits rotted on the ground without being harvested. In the long run, the Floridians appreciated the flavor and freshness and began to consume them.

Very varied uses

In addition to fresh fruit and juice, grapefruit is used to prepare wine and vinegar. The albedo, the white part of the bark, is an excellent source of pectin. It also contains a bitter substance, the naringin, used in “tonic” beverages, bitter chocolate and ice cream. Once their bitter flavor has been removed, this substance provides a sweetener which is 1 500 times sweeter than regular sugar. The essential oil extracted from the bark is used to aromatize beverages. An edible oil is made with the seeds which has the advantage of being unsaturated. Unfortunately, because of its pronounced bitterness and dark color, it must be refined, making it a much less healthy product. Finally, the waste of the processing is added to the feed of the farmed animals.

Grapefruit health profile

Grapefruit is a refreshing fruit with exceptional vitamin C content. The antioxidant compounds it contains would provide multiple health benefits, including cancer and cardiovascular disease.

The benefits of grapefruit

Cancer (prevention). Several studies have shown the consumption of citrus fruits, including grapefruit, would be related to the prevention of certain types of cancers, such as esophageal, stomach, colon, mouth and pharynx cancer. According to one of these studies, moderate consumption of citrus fruits (1-4 servings per week) would reduce the risk of cancers affecting the gastrointestinal tract and the upper part of the respiratory system. In the case of pancreatic cancer, the studies remain however contreversial.

A population study suggests that the daily consumption of citrus fruit coupled with a high consumption of green tea (1 cup and more per day) would be associated with a greater decrease in the cancer incidence.

The consumption of grapefruit could, according to a large-scale prospective study (population), reduce the risk of breast cancer. However, other studies have shown reverse results, or an absence links. In addition, researchers observed the incidence of lung cancer was lower among people who consumed white grapefruit.

Cancer (slowing progression). Antioxidant compounds contained in citrus fruits (limonoids) have shown anticancer effects in vitro and on animals. They could reduce the proliferation of cancer cells of breast, stomach, lung, mouth and the colon.

Blood lipids. In patients with high cholesterol, the consumption of 2 grapefruits per day would have the property of lowering cholesterol and blood triglyceride levels and increasing the antioxidant capacity in the blood. The consumption of red grapefruit would have more effect on the lipids (fatty) than the white grapefruit. In people with obesity, the consumption of ½ grapefruit (3 times per day) would not influence the lipid profile, but could play a role in the weight loss.

Several animal studies have shown that flavonoids and limonoids present in citrus juices have the property of lowering blood cholesterol. They could also increase HDL cholesterol (“good” cholesterol) and reduce triglycerides in the blood as well as cholesterol oxidation. It should be noted that, still in animals, the consumption of fresh grapefruit would be more advantageous for the lipid profile (blood levels of cholesterol and triglycerides) and antioxidant activity than taking a supplement of naringin (a flavonoid of grapefruit). In addition, some flavonoids could improve the elasticity of the blood vessel wall.

Blood glucose and weight loss. Among obese people with metabolic syndrome, grapefruit consumption (half a fruit per day before each meal for 12 weeks) resulted in significant weight loss compared to a control group (1.6 kg vs. 0.3 kg). It also significantly reduced their insulin resistance. Among diabetic animals, naringin supplements (a grapefruit flavonoid) significantly reduced blood sugar. This compound could play a role in the prevention of hyperglycemia.

Inflammation. Several studies have shown flavonoids of citrus fruits have anti-inflammatory properties. They inhibit the synthesis and activity of mediators involved in inflammation (arachidonic acid derivatives, prostaglandins E2, F2 and thromboxanes A2).

Other. Among other observed effects, 2 compounds present in citrus fruits (limonine and nomilie) inhibit the replication of the human immunodeficiency virus (HIV), in addition to inhibiting the protease activity of the virus. The nomilie and other citrus limonoids would strengthen the immune system among animals. These results are promising but have not been the subject of controlled clinical studies. It is therefore impossible for the moment to transpose these effects among humans.

Several prospective and epidemiological studies revealed that high consumption of fruits and vegetables reduced the risk of cardiovascular diseases, certain cancers and other chronic diseases.

What does the grapefruit contain?

Flavonoids

The grapefruit contains different types of flavonoids. These antioxidant compounds make it possible to neutralize free radicals of the body and thus prevent the onset of cardiovascular diseases, certain cancers and other chronic diseases. The grapefruit contains mostly naringin, but also the hesperetin in smaller quantity. It is the white part of the fruit peel which contains the most flavonoids, and the concentrations vary greatly depending on the crop.

The absorption and use of naringin and hesperetin among the human body differs from an individual to others. In any event, the ingestion of 1 cup (250 ml) of grapefruit juice provides a high concentration of flavonoids in the blood. The regular consumption of this juice could therefore have beneficial health effects.

Limonoids

The limonoids are found mainly in the citrus seeds, but also in their juice. According to their type, they can be responsible for the bitter flavor of the fruits which contain them or even be tasteless. The limonine is the main limonoid of the grapefruit. It would have, along with other limonoids present in citrus juices, the property of lowering blood cholesterol among animals.

These compounds would possess a certain antioxidant capacity. They could also lead to apoptosis of cancerous neuroblastic cells (embryonic nerve cells, then differentiated into neurons). Other studies suggest that citrus limonoids may prevent certain types of cancer among animals. For example, obacunone, a type of limonoid, has been found to be effective in reducing the incidence of colon tumors and in reducing the number of mouth tumors. However, there is currently no data on a similar effect among humans. The synergistic action of several limonoids between them, or with other compounds (such as flavonoids), could accentuate their action on cancer cells.

Carotenoids

Grapefruits contain high amounts of beta-carotene. The red and pink fruits also contain lycopene, another compound of the carotenoid family. Grapefruits also contain other carotenoids, but in lesser quantities. Carotenoids have antioxidant properties. The consumption of carotenoid-rich foods would be related to a lesser risk of suffering from several diseases (for example, cancer and cardiovascular disease, although studies on the subject are controversial.)

Soluble fibers

Approximately 2/3 of the grapefruit fibers would be soluble fibers, such as pectin. They are found mainly in the bark and in the white membrane around the flesh (albedo). By their ability to reduce blood cholesterol, soluble fibers, in general, would prevent the incidence of cardiovascular diseases. The results of a study conducted among humans showed the consumption of grapefruit pectin (as a supplement) decreased total cholesterol and “bad” cholesterol (LDL).

Coumarin

The auraptene, a compound of the coumarin family, is found in grapefruit and citrus fruits, in their freshly squeezed juice, as well as in their bark. Auraptene would have the potential to decrease the proliferation of cancer cells and the growth of tumors among animals. For the time being, these promising results may not be applied specifically to the consumption of grapefruit.

Precautions

The consumption of grapefruit or grapefruit juice may lead to an increase or, less frequently, a decrease in the effects of certain medications. Indeed, substances contained in this fruit prevent an enzyme from metabolizing these drugs, resulting in increased concentration in the blood, which can cause serious, sometimes fatal, adverse reactions. Almost all classes of medications are likely to interact with grapefruit: medicines for the treatment of cancer, depression, hypercholesterolemia, high blood pressure, gastro-intestinal reflux, cardiac problems, and others. Consumption of as little as 250 ml of juice may, in some cases, results in effects may persist for 3 days or more. Taking the medicine a few hours after consuming the grapefruit does not allow avoiding the adverse effects. The tangelo, a grapefruit hybrid, could also interact with some medications.

Health authorities recall refraining from consuming grapefruits or their juices unless they have consulted a doctor or pharmacist about the risk of adverse reactions. Note however that the homemade squeezed juice would be less at risk than the commercial juice. In fact, the latter usually contains albedo (white skin under the skin of the fruit), in which most of the substances act on medicines are found. The grapefruit juice obtained directly by the pressure of the fruit contains only very few of these substances.

Choice and conservation

Keep

Refrigerator. The fruit keeps up to 6 weeks in the refrigerator, in a closed container, or 1 week at room temperature.

Dried. Dry the zest and keep it in an opaque, airtight container.

Ecology and environment

Grapefruit seed extract has antimicrobial properties can be used in agriculture, gardening or greenhouse. Particularly useful against mould, mildew and other fungal diseases, it can also be used to fight against insects, especially those having no carapace, such as slugs or aphids. For shell insects, it’s mixed with a garlic extract and a strong chilli extract. It can be used, diluted, to water the indoor plants.

It is especially in the farms the seed extract is useful. It helps to treat animals suffering from infections caused by fungi (pulmonary or other). It is used to clean the udders of cows or hoofs of horses, as well as cages and stalls. It’s added preventively to drinking water or to the feed to reduce contagion risk by pernicious bacteria, such as Escherichia coli and Salmonella. It is believed to be powerful enough to fight against avian fever. It is known to stimulate the immune system of animals, which has the effect of diminishing drug needs as well as mortality rates. It destroys bacteria, viruses and other intestinal pests without attacking the useful bacteria. By eliminating unwanted micro-organisms, it stimulates the absorption of nutrients. Finally, administered in the form of a pulverized spray, it can treat oral affections. For the breeders of biological animals, who are not allowed to treat their animals with antibiotics, this is the most valuable help.

Grapefruit: nutrition facts and health benefits
Nutrition and Innovation

The bitter orange, also called bigarade orange coming from the orange tree, is a citrus fruit smaller than the sweet orange. Its orange skin is rough, thick and tinted with green. Its flesh is a little juicy, acidic and contains a lot of seeds. It is grown in Spain (Seville) as well as in regions with a warm climate.

History of the bitter orange

The orange originates from Southeast Asia. The Arabs would have introduced it in the 9^th or 10^th century in Persia, Iraq, Syria, Palestine, Egypt, North Africa, then in Sicily, Sardinia and Spain. It’s the Crusaders who diffused it throughout Europe where, for nearly 500 years, it was the only type of orange tree to be cultivated. At that time, it was mainly appreciated for its medicinal properties, for the bark entrusted with its fruits and for the fragrance that one draws from its flowers. In the 12^th century, it was well settled in Seville (hence one of the vernacular names of its fruit “Seville orange”). Christopher Columbus introduced it to the Antilles on his second trip, and he reached the shores of mainland America around 1518. In the United States, where it found a particularly fertile land, bitter orange grew into vast wilderness gardens. It is said that it was the Amerindians who, by throwing the seeds of the fruits they had been given, contributed to the appearance of these orchards.

Without the commercial importance of the orange tree, bitter orange tree is now cultivated in many parts of the world. In China and Japan, people appreciate the flowers that are dried and added to the tea leaves. People also draw flowers from the essence of Neroli, which is used in perfumery (much more aromatic than which one draws from the flowers of the sweet orange) as well as in liqueurs, soft drinks, ice creams, pastries and chewing gum. The residue of the distilling is the so-called “orange blossom water”, which is often used in Oriental cuisine. From the bark of the immature fruit, another essence is used to aromatize liqueurs, including Grand Marnier, Cointreau and Curaçao. From the leaves and twigs removed during the pruning of the trees, people produce the small grain essence used in pharmacy, perfumery and in the food industry.

Description

Otherwise called bitter or Seville orange, the bitter orange is part of the family of Rutaceae, such as lemon, sweet orange… under the scientific name Citrus Aurantinum. This ornamental tree whose etymology would come from the Provençal “bigarrado” meaning colourful.

Culture

The bitter orange is a tropical tree from Southeast Asia, which can reach nearly 7 meters high. Its fruit looks like an orange, with a thick, rough bark, tinted with yellow and green. Its leaves are evergreen, composed of an oval limb and a slightly winged petiole. Its flowers, consisting of five petals, are white, fleshy and particularly famous for the sweet scent they exude. They give, after distillation, the water of orange blossoms, appreciated by the perfumers.

Part used

The bitter orange bark is commonly used in the preparation of beverages and liqueurs. The flowers are used in the preparation of perfumes, such as neroli oil or orange blossom water. From the leaves, one gets the small grain oil. Flowers and leaves are composed of an essential oil, containing 50% of linalyl acetate in the leaves and 35% of linalol in the flowers. In Mexico, the fruit is appreciated with salt and chilli. In Egypt, fruit juice is the basis for making a regional wine with a voluptuous fragrance.

Health indications

-Bitter orange has a beneficial effect on micro-circulation.
-It also helps to promote weight loss.
-It helps to regulate the loss of appetite and is beneficial for certain stomach aches, various forms of sleep disturbances and transient nervousness.

Properties and assets

The fruit of the bitter orange is rich in vitamins, especially in vitamin C, in group B vitamins and in vitamin P by the presence of glycosides flavonique. It also has carbohydrates, proteins, minerals, phenolic acids, as well as many flavonoids.

The zest of bitter orange contains synephrine, which has a stimulating effect similar to adrenaline and enters the composition of decongestant preparations. This type of substance also has a vasoconstrictor action in the arteries, that is to say it helps to reduce the diameter of the blood vessels.

The bitter orange, especially its zest, helps to restore the tonicity and vitality for tired people. It helps to stimulate the body’s natural defenses and also presents some soothing properties to help regain serene and calm sleep, overtake the nervous conditions of passengers and encourage good intestinal activity.

Bitter orange is also usually used to help people who want to lose a few extra pounds. It actually acts to promote thermogenesis, thus the combustion of fats, under the effect of the synephrine it contains. It would diminish the sensation of hunger and would enter the composition of decongestant preparations. At present, the synephrine is the subject of numerous controversies in the scientific community, it would be related to the ephedrine, whose effects are undesirable on the cardiovascular system.

If you want to lose weight, it is important to drink a lot, to eat light, especially fruits and vegetables, rich in fibers, vitamins and minerals and to practice regular physical activity.

Contraindications

Interactions with the bitter orange bark:
-it is not advisable to take caffeine-based products (like coffee) at the same time as this food supplement
-it interacts with certain medicated treatments. Notify your doctor and pharmacist before taking bitter orange.

The bitter orange bark is not recommended to:
-People with heart problems, high blood pressure, and coronary artery thrombosis
-People with diabetes, thyroid disorders, reina deficiency
-Pregnant women, breastfeeding women, children.

Interaction with medication

Like grapefruit and its juice, the bitter orange (Seville orange) can lead to an increase or, less frequently, a decrease in the effects of certain medications. Indeed, substances contained in these fruits prevent an enzyme from metabolizing these drugs, resulting in an increase in their concentration in the blood, which can cause serious, sometimes fatal, adverse reactions. Almost all classes of medications are likely to interact with grapefruit and bitter orange: medicines for the treatment of cancer, depression, hypercholesterolemia, high blood pressure, cardiac problems, and others.

The consumption of as little as 250 ml of juice can cause an increase in the drug in the blood, which may persist for 3 days or more. Taking the medicine a few hours after consuming the bitter orange or grapefruit does not allow avoiding the adverse effects. Health authorities are reminding to refrain from consuming these fruits or their juices unless you have consulted a doctor or pharmacist about the risk of adverse reactions.

Bitter orange: nutrition facts and health benefits
Nutrition and Innovation

The orange is the fruit of a tree originated in China and has been cultivated for millennia. The orange has a thick and rough skin and contains a juicy and the flesh is separated in quarters, themselves protected by a very fine skin. The orange has long been, until the beginning of the twentieth century, a rare and expensive product which was consumed only at Christmas. It is now one of the most important fruits traded worldwide. The main producers are Brazil, the United States, Mexico, India, Spain, China, Iran, Italy, Egypt and Indonesia. Two large groups of oranges exist: the sweet orange and the bitter orange.

History of the orange

The term “orange”, to designate the fruit, appeared in the 13th century. It comes from the Arabic narandj, itself borrowed from the Sanskrit nagaranga, whose meaning is “beloved fruit of the elephants”.

The orange tree originates from Southeast Asia, home of the citrus genus, but it is not known when exactly it was domesticated. According to a text dating back to 2 200 years before our era, it was already known in China at that time. Like many other plants which also served in medicine, it followed the Silk Road to Europe, crossing the Middle East where it had find a climate adapted to its needs. From there it reached southern Europe, probably in the first centuries of our era, although there is no trace of its culture on this continent until the fifteenth century. Certainly, its real expansion in southern Europe comes the Portuguese, who brought it back from Asia. Thanks to an intense selection work and the development of new cultivation methods, the orange of Portugal will become the standard of quality and reference throughout Europe. Its popularity was such in the Arab countries, it was stopped calling it narandj to call it bortugal, a name which is still attached to it.

At the time of the Age of Discovery, the orange will cross the Atlantic with the bitter orange, lime, lemon and citron. Seeds were sowed in the Caribbean, Mexico, South America and in Florida. From the mid-16th century, in America, flourishing orchards were found in all the places suitable for growing citrus.

Today, the orange is the most cultivated fruit tree in the world. Until the 1920s, its fruit were mainly consumed in fresh condition. Then, the juice was marketed, rich in vitamin C, and in a few decades the consumption of the latter has far exceed orange juice than the fruit. In the United States, 40% of the orange production now goes to the preparation of frozen concentrate juice. The sub products of this transformation which are essential oil, pectin, candied bark, pulp have found many uses in the food industry.

The orange for health

The orange is the fruit of the sun. Its pulp and juice contain an exceptional amount of vitamin C. It contains many antioxidant compounds that would play a role in the prevention of certain types of cancer, among others.

The benefits of orange

Cancer (prevention). Several studies have shown the consumption of citrus, including orange, would be related to the prevention of certain types of cancers such as esophageal, stomach, colon, mouth and pharynx cancer. According to one of the study, moderate consumption of citrus fruits (1 to 4 servings per week) would reduce the risk of cancers related to the gastrointestinal tract and the upper part of the respiratory system. In the case of pancreatic cancer, the studies remain however contreversial.

A population study suggests the daily consumption of citrus fruit coupled with a high consumption of green tea (1 cup and more per day) would be associated with a greater decrease in cancer appearances.

Cancer (slowing progression). Antioxidant compounds contained in citrus fruits (limonoids) have shown anticancer in vitro effects or on animal models. They could reduce the proliferation of cancer cells, breast, stomach, lung, mouth, and colon.

Cardiovascular diseases. Two studies showed that vitamin C, consumed daily in the form of orange juice, reduced the blood fats oxidation and delayed the oxidative process, both of the risk factors for cardiovascular diseases. It was also found in animals thanks to vitamin C, some citrus juice would also have the property to prevent the development of atherosclerosis.

Cerebral vascular diseases. A study in Finland showed people with high amounts of hesperetin, an antioxidant compound abundant in orange, would have less risk of suffering from cerebrovascular disease (including strokes) or thrombosis. The orange would be one of the foods demonstrating the largest association with the decrease in the incidence of cerebrovascular disease.

Hypercholesterolemia. A study showed daily consumption of concentrated orange juice (750 ml or 3 cups and more) led to a decrease in LDL-cholesterol (bad cholesterol) among hypercholesterolemic patients.

Inflammation. Several studies have shown that the flavonoids of citrus fruits have anti-inflammatory properties. Based on the results of an observational study, the risks of suffering from an inflammatory disease, such as rheumatoid arthritis, would be higher among people who consume little vitamin C.

Other. Among other observed effects, 2 compounds present in citrus fruits (limonine and nomiline) inhibit the replication of the human immunodeficiency virus (HIV), in addition to inhibiting the protease activity of the virus. In addition, the nomiline and other citrus limonoid would improve the immune system among animals. These results are promising but have not been the subject of controlled clinical studies. It is therefore impossible for the moment to transpose these effects among humans. According to a study conducted among women, the consumption of 2 cups (500 ml) of orange juice per day could reduce the risk of urinary lithiasis. Finally, various studies indicate orange juice provides phytochemicals in sufficient quantity to bring several interesting health effects in general.

Several prospective and epidemiological studies revealed that high consumption of fruits and vegetables reduced the risk of cardiovascular diseases, certain cancers and other chronic diseases.

What does orange contain?

Vitamin C

Orange juice has a high antioxidant content, of which 56% to 77% would come from vitamin C. The consumption of orange juice would increase the concentration of vitamin C in the blood and thus contribute to the decrease of oxidative stress. This would help to prevent some chronic health problems. On the other hand, researchers observed that a low intake of orange and other vitamin C rich fruits would contribute to a good pulmonary function among some children.

Flavonoids

The orange contains different types of flavonoids. These antioxidant compounds make it possible to neutralize free radicals of the body and thus prevent the onset of cardiovascular diseases, certain cancers and other chronic diseases. The hesperetin is the main flavonoid of orange. It is found in large quantities in the white part of the skin and membranes of the fruit, as well as in smaller concentration in the juice and seeds.

Naringenin is also a flavonoid in orange, but orange juice would contain about 5 times less naringenin than hesperetin. It should be noted concentrated orange juice would contain more flavonoids than fresh orange juice, due to industrial crushing methods using the entire fruit.

Regular consumption of orange juice or grapefruit juice could have many beneficial health effects. Indeed, according to various studies conducted among humans and animals, hesperetin and its metabolites could inhibit the proliferation of cancer cells, improve endothelial function (elasticity of blood vessels), decrease blood pressure, triglycerides, and blood cholesterol. Among humans, researchers have observed inverse links between the consumption of flavonoids and the incidence of chronicle diseases. Finally, the flavonoids of citrus fruits possess anti-inflammatory properties. They inhibit the synthesis and activity of some mediators involved in inflammation (arachidonic acid derivatives, prostaglandins E2, F2 and thromboxanes A2).

Limonoids

The main limonoids of citrus fruits are limonine and nomilie. They are mainly found in the seeds, but also in the juice. According to their type, they can taste nothing or produce a bitter taste of the fruit. Limonine, as well as other limonoids present in citrus juices, would have, according to some studies, the property of lowering blood cholesterol among animals.

These compounds would possess a certain antioxidant capacity. They could also lead to apoptosis of cancerous neuroblastic cells (embryonic nerve cells, then differentiated into neurons). Other studies suggest citrus limonoids may prevent certain types of cancer among animals. For example, obacunone, a type of limonoid, has been found to be effective in reducing the incidence of colon tumours and in reducing the number of mouth tumors. However, there is currently no data on a similar effect among humans. The synergistic action of several limonoids between them, or with other compounds (such as flavonoids), could accentuate their action on cancer cells.

Carotenoids

The orange contains significant amounts of different carotenoids, including beta-carotene, lutein and zeaxanthin. The orange juice also contains, but in less quantity than the whole fruit. The consumption of foods rich in carotenoids would be linked to a lower risk of suffering from several diseases; for example, cancer and cardiovascular diseases (although some studies on the subject are contreversial). Oranges and mandarins also contain beta-cryptozanthin. An epidemiological study showed the higher the consumption of this type of carotenoid, the lower the risk of suffering from inflammatory disease (such as rheumatoid arthritis). The authors indicate to take advantage of this preventive effect, an increase of one glass (about 250 ml) of orange juice per day would be sufficient.

Citric acid

As the citric acid concentration of orange juice was high (about 10 mg per gram of juice), its consumption alkalinize urine. According to one study, the consumption of 2 cups (500 ml) of orange juice caused a 24-hour alkalinity of urine among women. Orange juice could be effective in reducing the risk of urinary lithiasis.

Vitamin C gets lost with time

Once the container is opened, the refrigerated orange juice (whether concentrated or not) loses about 2% of its vitamin C content by day. It is therefore preferable to consume it in the week following its opening in order to make the most of its properties.

In addition, refrigerated orange juice should ideally be consumed from 3 to 4 weeks before the expiration date on the package. In fact, its vitamin C content is then nearly 40% higher than at the time of the expiration date.

Finally, the freshly squeezed orange juice would better preserve its contents into phenolic compounds, including flavonoids, than the frozen orange juice.

Precautions

You should avoid consuming orange or its juice, along with antacids. Indeed, several citrus fruits increase the absorption of the aluminium contained in the antacids. It is better to space for 3 hours the taking of antacids and citrus fruits or their juices.

Orange and its juice should also be avoided among people with gastro-esophageal reflux, peptic esophagitis and hiatus hernia (acute phase of these diseases). These fruits may cause irritation of the mucous membrane of the esophagus or cause epigastric burns.

Choice and conservation

Choose

While they were once offered only in winter, oranges are found year-round, including the fruits of bitter varieties. Among the sweet oranges, one finds, according to the seasons and the origin:

The Valencia orange, with sweet and juicy flesh, which is used mainly for the preparation of juice.

The orange navel, which takes its name from the bulge it bears at the base and resembles a navel. Its sweet flesh contains few seeds and it gives the best zest. This is the one people consume the most.

The orange navel Cara Cara, which has all the characteristics of the previous orange. In addition to having a flesh whose color goes from the dark pink to the red.

The Orange Hamlin, of small size, with acidic and fragrant flavor, and with pale flesh.
The orange pineapple, with an acidic flavor characterized by a light pineapple scent, contains many seeds. It’s pretty rare.

The blood orange is divided into two types. The pure blood has large red blood spots scattered in the bark and flesh. The half-blood has the orange bark spotted with red. It usually has few seeds.

Oranges from organic farming are found in natural products stores and in some large grocery shops. The choice is often limited, but the quality and exceptional flavor are usually found.

Whichever type is selected, choose heavy fruit for their size with a smooth, firm, shiny, solid, colorful and free of soft skin. Attention to oranges with very thick skin, signs that the flesh may be scarce and not very juicy.

Keep

Refrigerator. The fruit keeps up to 1 month in the refrigerator, in a closed container or 1 week at room temperature.

Dried. Dry the zest and keep it in an opaque, airtight container.

Ecology and environment

In order to produce the oranges without defects required by the consumer, the citrus must use a chemical battery. This explains why fresh fruits are much more treated than processing fruit (juice).

But the consumer, especially the European, also wants little or no processed fruit. In Morocco, where 50% to 60% of citrus production is destined for export, a new method has been experimented for several years. This technique consists at the appropriate time adding insects whose role is to limit insect populations. The chemical intervention is only as a last resort. Similar experiences are being conducted in the United States and Australia. The results indicate that if, in the first few years, the insect pests remain very numerous, after 3 or 4 years, farmers manage to maintain their populations below the threshold level.

The researchers from Morocco also found that, despite the initial costs and requirements, this approach had made substantial savings in material, labor and plant protection products. At the end of the fourth year, the costs of the latter were only one-third of what they were originally. As for the fruits, they had no traces of residue. This approach requires qualified personnel, a good knowledge of insects, both predatory and auxiliary, and a continuous presence at the orchard. In addition, pesticides used in the event of absolute necessity must be safe for auxiliary insects, such as those in the beetle family eating the eggs or larvae of many pests.

Untreated fruits are sold under the label “organic culture”.

Orange: nutrition facts and health benefits
Nutrition and Innovation

Cantaloupe is the fruit of a creeping plant which belongs to the large Cucurbitaceae family. It consists of a very thick skin, which, according to the varieties, is smooth or not, and presents divisions. It contains a juicy flesh comprising many seeds concentrated in a central cavity. The flavor of a melon always depends on its maturity.

History of cantaloupe

The winter cantaloupes once wore the name “pompoms”, a word probably derived from pepones, under which the Romans designated them at the beginning of our era.

The Asian fruit called “hairy melon” is closer, in fact, to squash. It belongs to another botanical species (Benincasa hispida). It is the same for the “bitter melon” (Momordica charantia), cultivated throughout Asia and primed as a vegetable.

It has long been thought the melon came from Central Asia or Iran. Genetic studies, cross-testing, and the distribution of the species have allowed researchers to estimate it would come from sub-Saharan Africa instead. Wild varieties with non edible fruits still exist in these areas. From there, it would have had a very large distribution from the Middle East to China, through India and Afghanistan. Archaeological vestiges indicate it was cultivated in Iran and China 5 000 years ago and in Egypt 4 000 years ago.

The Greeks and the Romans preferred watermelon (melon of water) to melon, which was at that time rather tasteless. In fact, it was considered a vegetable. It was eaten cooked or in salad, vinegar, peppered and embellished with other spices. In Rome its price was still very high because of its rarity. The emperor Diocletian had to even issue an edict to set the price.

Although the Moors have encouraged its production in Spain from the 8th century, it will not raise any real interest until the fifteenth or sixteenth century. At that time; varieties were made with sweeter and larger fruit. In the Renaissance, Italian monks will cross a variety producing a tasty fruit to which they will give the name of the papal residence where they had produced it (Cantalupo).

Christopher Columbus will introduce the cantaloupe on the island of Hispaniola (in the Great Antilles) in 1494 on his second trip to America. It will probably be the first fruit to be grown there. It is found in Central America in 1516, in Virginia in 1609 and in New York in 1629.

Cantaloupe is now grown all over the world, in the ground or in the greenhouse, depending on the region. The selection of early varieties, irrigation and fertilization allow it to be cultivated under climates normally not conducive to its good growth. But as the fruit gained in distribution, it has lost in quality. From their perspective, nothing beats the melon grown in a little or no irrigated land, and exposed to the warm southern sun.

Apart from fruit, seeds are consumed, roasted in India, dried and reduced into powder in Africa. In addition, on this continent as well as in China, medicinal properties are given to the leaves, stems and roots of the plant.

Cantaloupe health profile

Melons, such as cantaloupe and honey melon, are refreshing fruits. They decorate breakfasts as well as desserts and appetizers. They provide a good amount of vitamin A and C.

The benefits of cantaloupe

Several prospective and epidemiological studies have shown high consumption of fruits and vegetables reduces the risk of cardiovascular diseases, certain cancers and other chronic diseases. The presence of antioxidants in fruits and vegetables could play a role in these protective effects.

Cancer. The consumption of foods containing carotenoids, such as melon, would be linked to a lower risk of suffering from certain cancers. In addition, researchers identified in a particular type of melon (Oriental melon) odorous compounds (MTAE, AMTE, AMTP, benzyl acetate, and eugenol). These compounds could help to prevent cancer through their antimutagenic, antioxidant and cellular differentiation.

What does the melon contain?

Antioxidants

Cantaloupes contain different antioxidants, mostly carotenoids and some phenolic compounds. Carotenoids are pigments giving a reddish-orange color to the food. Thus, orange-pulp melons contain more carotenoids than paler-fleshed melons. Beta-carotene, an important precursor of vitamin A in the organism, accounts for 85% of the total carotenoids of cantaloup. According to the scientific research, this is 60 times more than honey melon. Melons also contain other carotenoids, including lutein and zeaxanthin, but in rather negligible amounts.

Superoxide dismutase

Superoxide dismutase is an enzyme recognized for its antioxidant properties. It is present in some melon extracts, mainly in the cantaloup. However, it shows little of its antioxidant properties when it comes from food. Indeed, it is usually inactivated and digested throughout the gastrointestinal tract. Thus far, studies have not been able to conclude the consumption of cantaloupe provides the health benefits attributable to superoxide dismutase. Researchers are studying some compounds that have the ability to protect it from the digestive degradation process to allow its absorption.

Precautions

The cantaloupe too ripe: dangerous?

When they become too ripe, the fruits produce and accumulate ethanol (alcohol) which alters their taste. The ethanol of a fruit is not inherently hazardous, but it could bring a risk to people who are allergic to this substance. The few cases of anaphylactic reactions to ethanol reported in the scientific literature are related to the consumption of alcoholic beverages. However, a reported case refers to the consumption of an overripe melon causing an anaphylactic reaction, caused by ethanol, in an individual who is not allergic to melon. Of course, this particular situation remains rare, but it still requires a warning about the consumption of too ripe fruit in people who are allergic to ethanol.

The contamination

Cantaloupes can be contaminated with bacteria, for example salmonella, at different stages between picking and eating. In recent years, a significant number of infections associated with the consumption of cantaloup have been reported in the United States. Even if some factors of contamination cannot be prevented by the consumer, they can still make sure to minimize their risk of infection by taking a few precautions. The introduction of bacteria inside the fruit can occur during cutting, if the outside of the melon is previously contaminated. The Food and Drug Administration (FDA), the United States agency responsible for food control, thought it best to issue the following recommendations:

• Avoid melons with bruises.
• Wash your hands with soap before handling the melon.
• Rub the melon with a brush under the cold tap water before consumption.
• The intact fruit can be stored at room temperature if not yet ripe. The chopped melon should be refrigerated within 2 hours of preparation.

Oral allergy syndrome

Melons are part of the foods that can be implicated in the oral allergy syndrome. This syndrome is an allergic reaction to certain proteins of a range of fruits, vegetables and nuts. It affects some people with allergies to environmental pollen and is almost always preceded by hay fever. Thus, when some people allergic to ragweed eat raw honey melon or those allergic to pollen from grass and artemisia pollen eat raw melon (cooking usually degrades the allergen proteins), an immunological reaction may occur. These people feel itching and burning sensations to the mouth, lips and throat. Symptoms may appear and then disappear, usually a few minutes after consuming or touching the food. In the absence of other symptoms, this reaction is not serious and the consumption of melon does not have to be avoided systematically. However, it is recommended to consult an allergist to determine the cause of the reactions to plant foods. The latter will be able to assess whether special precautions should be taken.

Storage and conservation

Choose

Choosing a melon is still a matter of luck. Although the fruits of the new varieties are more uniform, some are sweeter than others, and the appearance of the fruit is not always a good clue.

According to experts, the main criterion is weight. The more a melon is heavy, proportionately to its size, the better it will be. It should be firm or slightly supple depending on whether you prefer it more or less ripe. The presence of a crack at the base of the stalk (where the tail should be) is a sign of optimum maturity. It must exhale, around the peduncle, a pleasant fragrance without being too pronounced (if an ether smell comes out, it is too ripe).

Keep

If the melon is not ripe enough, leave it for 2 or 3 days at room temperature.

Refrigerator. If it is well ripe, it will keep at most 2 or 3 days in the crisper. Preferably put it in a plastic bag to prevent it from communicating its odor to other foods.

Freezer. Cut the meat in dice or pellets and freeze in an airtight bag.

Ecology and environment

In Nigeria, farmers are used to planting melon in mixed culture with peas, corn and sweet potatoes. All these plants are planted at the same time. The long creeping stalks of the melon completely cover the ground and prevent weeds from growing. As the plant grows rapidly and ripens its fruits in 3 months, it releases the soil in time for the sweet potato, which grows much slower, to grow without suffering from weed competition. As for peas, which rises on maize plants, it brings nitrogen to other crops.

This system allows the farmer to offer his family a variety of food. It also provides some assurance against erratic climate conditions. If, for a variety of reasons, one of these four plants gives less, there are still three more. Finally, in mixed cultures, plants are much less attacked by insects and diseases, and therefore require fewer pesticides.

Cantaloupe: nutrition facts and health benefits
Nutrition and Innovation