Sunday, November 1, 2009
GREEK GARDENS
Greek gardens
The Ancient Greeks were filled with amazement when they first beheld the magnificent parks of Eastern potentates. Their own civilisation had produced nothing to compare with the achievements of these mighty satraps and imperial kings. In the best period, when the other arts in Greece were rapidly advancing to their highest point of development, we hear nothing about Greek garden culture. Nor, through excavation, do we expect any satisfactory evidence of this most perishable of all the arts. Moreover, the witnesses who give us pictures of Oriental and Egyptian gardens—poets, historians, and painters—are silent here. So it is only by listening for chance remarks in literature that we can trace any development of the Greek gardens, so simple yet so important in its results.
The reason for this remarkable gap in. Greek art of the best period is the design and layout of their cities. It was a sort of frame enclosing the whole life, intellectual and political, of the Greeks. It allowed no space, even at the time of its greatest expansion, for the cultivation of private gardens. In all ages any important development of the art has been due to the educated class, who are politically powerful and artistically refined. But the growing democracy watched with a jealous eye lest any mental superiority should raise a man’s family to high station. If in spite of this the Greek spirit in its results has proved important, we must seek for garden development in a quite different place.
Greece had known a time when the conditions for horticulture were favourable enough—the great time of Cretan and Mycenæan art. But unluckily no light from literature is thrown back so far as this. Every year new excavations have given proofs of the amazing importance of the epoch, and have revealed buildings of mighty strength and size, together with a manner of life refined to the utmost pitch of luxury. Palaces of every sort and size have been brought to light, but the indications of gardening are dubious and leave room for little more than guesswork. Castles on the mainland of Greece were for the most part fortresses, and had so small a space within, owing to the densely packed houses near the palace, that there must have been even less room for gardens than at the castles of later times.
In Crete, of which our present knowledge reveals the whole civilisation from its first beginnings to its highest development, the situation was very different. Here reigned royal families in profound peace, protected by the sea. Here there were no fortress walls to restrict severely the palace grounds. We can see their love of the plant world from the ornamentation of the vessels which they used, the painting on their vases, the frescoes that decorated their rooms : flowers and trees are portrayed with astonishingly artistic skill (Fig. 46). Cleverly choosing a site, protected in winter from rough winds, open in summer to cool airs, on the slope of the hill they built the wing to live in, three stories one
FIG. 46. CRETAN FLOWER-PAINTINGS FROM HAGIA TRIADA
above the other, at the palace at Knossos. From open pillared halls and terraces you look down upon the lovely green secluded valley (Fig. 47) . Steps at the side lead down to it.
FIG. 47, PALACE OF KNOSSOS - THE GREAT HALL AND TERRACE
Unfortunately the excavations do not take us any farther; but one must needs think that lovely pleasure-gardens adjoined, to gratify the aesthetic taste of a noble and wealthy lord. This page in the history of Cretan art, which its monuments are year by year disclosing, must for us unhappily remain a blank.ANG
The Ancient Greeks were filled with amazement when they first beheld the magnificent parks of Eastern potentates. Their own civilisation had produced nothing to compare with the achievements of these mighty satraps and imperial kings. In the best period, when the other arts in Greece were rapidly advancing to their highest point of development, we hear nothing about Greek garden culture. Nor, through excavation, do we expect any satisfactory evidence of this most perishable of all the arts. Moreover, the witnesses who give us pictures of Oriental and Egyptian gardens—poets, historians, and painters—are silent here. So it is only by listening for chance remarks in literature that we can trace any development of the Greek gardens, so simple yet so important in its results.
The reason for this remarkable gap in. Greek art of the best period is the design and layout of their cities. It was a sort of frame enclosing the whole life, intellectual and political, of the Greeks. It allowed no space, even at the time of its greatest expansion, for the cultivation of private gardens. In all ages any important development of the art has been due to the educated class, who are politically powerful and artistically refined. But the growing democracy watched with a jealous eye lest any mental superiority should raise a man’s family to high station. If in spite of this the Greek spirit in its results has proved important, we must seek for garden development in a quite different place.
Greece had known a time when the conditions for horticulture were favourable enough—the great time of Cretan and Mycenæan art. But unluckily no light from literature is thrown back so far as this. Every year new excavations have given proofs of the amazing importance of the epoch, and have revealed buildings of mighty strength and size, together with a manner of life refined to the utmost pitch of luxury. Palaces of every sort and size have been brought to light, but the indications of gardening are dubious and leave room for little more than guesswork. Castles on the mainland of Greece were for the most part fortresses, and had so small a space within, owing to the densely packed houses near the palace, that there must have been even less room for gardens than at the castles of later times.
In Crete, of which our present knowledge reveals the whole civilisation from its first beginnings to its highest development, the situation was very different. Here reigned royal families in profound peace, protected by the sea. Here there were no fortress walls to restrict severely the palace grounds. We can see their love of the plant world from the ornamentation of the vessels which they used, the painting on their vases, the frescoes that decorated their rooms : flowers and trees are portrayed with astonishingly artistic skill (Fig. 46). Cleverly choosing a site, protected in winter from rough winds, open in summer to cool airs, on the slope of the hill they built the wing to live in, three stories one
FIG. 46. CRETAN FLOWER-PAINTINGS FROM HAGIA TRIADA
above the other, at the palace at Knossos. From open pillared halls and terraces you look down upon the lovely green secluded valley (Fig. 47) . Steps at the side lead down to it.
FIG. 47, PALACE OF KNOSSOS - THE GREAT HALL AND TERRACE
Unfortunately the excavations do not take us any farther; but one must needs think that lovely pleasure-gardens adjoined, to gratify the aesthetic taste of a noble and wealthy lord. This page in the history of Cretan art, which its monuments are year by year disclosing, must for us unhappily remain a blank.ANG
GREEK FOOD
The Food In Greece
Greeks eat loads of vegetables, they are abundant and inexpensive. They are also served on the mezze table as fried peppers, courgettes and aborigines. Many are casseroled into delicious oily dishes of peas, onions and tomatoes or artichokes served in a delicious lemony sauce. Freshly cut salads are eaten with every meal and you can choose to your hearts desire.
The famous Greek salad: tomatoes with cucumbers, green peppers and onions. Sprinkle on the oregano and salt, and dress the salad with olive oil.
Tzatziki (yogurt and garlic dip)
Keftedes (small walnut sized morsels made with meat)
Teropitakia (feta cheese pies)
Taramosalata (cod roe dip)
Melitzanosalata (aubergine dip)
Dolmades (stuffed vine leaves).
Moussaka is probably the best- known Greek dish. Aubergines, minced meat cooked in herbs and spices covered in béchamel. Best served with a crisp salad and crusty bread not to be missed !
Spaghetti with prawns and muscles
Kalamarakia Tiganita ( Fried Squid)
Fried Tope with Garlic Sauce ( Galeos Tiganitos me Skordalia)
Fried Whitebait ( Marides Tiganites)
"The best fish is the freshest one"
Fish (psαri) and seafood is also abundant on the menus: Kalamαria (squid), octopus, prawns, cattle fish, mussel, lobster. The commonest species of fish served include: sea bream (sinagrida, tsipoura, lithrini), plaice (glossa) cod (bakaliαros), red mullet (barbouni) and tuna (tonos).
Some choose to go to a hasapotaverna (a butcher's tavern) to eat charcoal grilled meat, mainly tiny succulent lamb or kid. In a hasapotaverna the meat is sold to the customers by weight, and while it is being grilled, the hungry Athenians devour all sorts of meze and salads in those vast restaurants that are usually packed during the weekends. Meat (kreas): The favorite kind of meat is lamb ( arne ) usually roasted or grilled. Souvlakia and doner kebab (meat grilled on the spit) are also popular. Kokkoretsi (lamb entrails roasted on the spit) are a popular dish in country areas and tavernas. Pork and beef is also served.
Cheese (tiri):
Most Greek cheeses are made from sheeps milk or goats milk. Among them are Agrafa (a sheeps milk cheese reminiscent of Gruyere), manure, kopaniste, (a highly spiced sheeps or goats milk cheese), misythra (a milk curd cheese) and anari (a goats milk cheese)
Yogurt (yaourti),
made from sheep's or goats milk is also commonly found.
Miscellaneous :
Bread psomi, butter voutiro, salt alαti, pepper piperi, sugar Zachary, milk gala
Soups (soupes):
Greek soups are usually very substantial , and are often made with eggs and lemon juice.
Fasolαda is a popular thick bean soup. Others include pepper soup, with the addition of vegetables and meat and bouillon.
Kakavia is a fish soup, made of various kinds of fish and seafood with onions, garlic and olive oil. There are also other excellent fish soups (psarosoupes).
Drinks (potα) :
The commonest drink is wine (krasi, inos), either white (αspro krasi) or red (mαvro krasi). The usual table wines are resinated to improve their keeping qualities (retsina, krasi retsinato) and have a characteristic sharp taste, which has to be got used to.
RETSINA. The Greeks and at first the Romans too, stored wine in earthenware vessels, as they did almost all foodstuffs. However, the material was porous, so when amphorae were
Beer (bira): The brewing of beer in Greece dates from the region of King Othon I a native of Bavaria. Thanks to the good water of Greece, the beers are excellent.
Spirits (pnevmatodi pota): The commonest type of spirit is ouzo. Ouzo is based on pure alcohol from various sources. It could, for instance, be a distillation of molasses produced during sugar manufacture. The alcohol is diluted with water, then the herbs are added. As well as the obligatory anise, these can also include fennel seeds, star aniseed, coriander, cardamom and others. This mixture is left to stand, so the herbs can release their flavors into the mixture of water and alcohol.
Raki is similar but stronger. Greek brandy (konyak) has a fruitier aroma than the French variety but less character.
Coffee
Coffee (Hellinikos kafes) comes in different strengths and degrees of sweetness. Ness cafe (Frappe) with ice.
There are numerous ways of preparing it and sometimes it does not turn out successfully. There are basically three different ways of preparing mocha coffee: sketos (bitter), metrios (medium-sweet), and glikos (sweet). To make one cup of mocha coffee, you need one teaspoonful of very finely ground coffee beans. Add sugar to taste, then a cup of water, and slowly bring it all to a boil in a special little longhand led pot,
Tea (tsai)
is of different kinds. Mountain tea (tsai tu vunou) an infusion herb found on mountainsides.
Greeks eat loads of vegetables, they are abundant and inexpensive. They are also served on the mezze table as fried peppers, courgettes and aborigines. Many are casseroled into delicious oily dishes of peas, onions and tomatoes or artichokes served in a delicious lemony sauce. Freshly cut salads are eaten with every meal and you can choose to your hearts desire.
The famous Greek salad: tomatoes with cucumbers, green peppers and onions. Sprinkle on the oregano and salt, and dress the salad with olive oil.
Tzatziki (yogurt and garlic dip)
Keftedes (small walnut sized morsels made with meat)
Teropitakia (feta cheese pies)
Taramosalata (cod roe dip)
Melitzanosalata (aubergine dip)
Dolmades (stuffed vine leaves).
Moussaka is probably the best- known Greek dish. Aubergines, minced meat cooked in herbs and spices covered in béchamel. Best served with a crisp salad and crusty bread not to be missed !
Spaghetti with prawns and muscles
Kalamarakia Tiganita ( Fried Squid)
Fried Tope with Garlic Sauce ( Galeos Tiganitos me Skordalia)
Fried Whitebait ( Marides Tiganites)
"The best fish is the freshest one"
Fish (psαri) and seafood is also abundant on the menus: Kalamαria (squid), octopus, prawns, cattle fish, mussel, lobster. The commonest species of fish served include: sea bream (sinagrida, tsipoura, lithrini), plaice (glossa) cod (bakaliαros), red mullet (barbouni) and tuna (tonos).
Some choose to go to a hasapotaverna (a butcher's tavern) to eat charcoal grilled meat, mainly tiny succulent lamb or kid. In a hasapotaverna the meat is sold to the customers by weight, and while it is being grilled, the hungry Athenians devour all sorts of meze and salads in those vast restaurants that are usually packed during the weekends. Meat (kreas): The favorite kind of meat is lamb ( arne ) usually roasted or grilled. Souvlakia and doner kebab (meat grilled on the spit) are also popular. Kokkoretsi (lamb entrails roasted on the spit) are a popular dish in country areas and tavernas. Pork and beef is also served.
Cheese (tiri):
Most Greek cheeses are made from sheeps milk or goats milk. Among them are Agrafa (a sheeps milk cheese reminiscent of Gruyere), manure, kopaniste, (a highly spiced sheeps or goats milk cheese), misythra (a milk curd cheese) and anari (a goats milk cheese)
Yogurt (yaourti),
made from sheep's or goats milk is also commonly found.
Miscellaneous :
Bread psomi, butter voutiro, salt alαti, pepper piperi, sugar Zachary, milk gala
Soups (soupes):
Greek soups are usually very substantial , and are often made with eggs and lemon juice.
Fasolαda is a popular thick bean soup. Others include pepper soup, with the addition of vegetables and meat and bouillon.
Kakavia is a fish soup, made of various kinds of fish and seafood with onions, garlic and olive oil. There are also other excellent fish soups (psarosoupes).
Drinks (potα) :
The commonest drink is wine (krasi, inos), either white (αspro krasi) or red (mαvro krasi). The usual table wines are resinated to improve their keeping qualities (retsina, krasi retsinato) and have a characteristic sharp taste, which has to be got used to.
RETSINA. The Greeks and at first the Romans too, stored wine in earthenware vessels, as they did almost all foodstuffs. However, the material was porous, so when amphorae were
Beer (bira): The brewing of beer in Greece dates from the region of King Othon I a native of Bavaria. Thanks to the good water of Greece, the beers are excellent.
Spirits (pnevmatodi pota): The commonest type of spirit is ouzo. Ouzo is based on pure alcohol from various sources. It could, for instance, be a distillation of molasses produced during sugar manufacture. The alcohol is diluted with water, then the herbs are added. As well as the obligatory anise, these can also include fennel seeds, star aniseed, coriander, cardamom and others. This mixture is left to stand, so the herbs can release their flavors into the mixture of water and alcohol.
Raki is similar but stronger. Greek brandy (konyak) has a fruitier aroma than the French variety but less character.
Coffee
Coffee (Hellinikos kafes) comes in different strengths and degrees of sweetness. Ness cafe (Frappe) with ice.
There are numerous ways of preparing it and sometimes it does not turn out successfully. There are basically three different ways of preparing mocha coffee: sketos (bitter), metrios (medium-sweet), and glikos (sweet). To make one cup of mocha coffee, you need one teaspoonful of very finely ground coffee beans. Add sugar to taste, then a cup of water, and slowly bring it all to a boil in a special little longhand led pot,
Tea (tsai)
is of different kinds. Mountain tea (tsai tu vunou) an infusion herb found on mountainsides.
MEDITERRANEAN DIET
The Mediterranean diet is similar to the American Heart Association's Step I diet, but it contains less cholesterol and has more fats. However, the fats are healthy — including monounsaturated fats, such as olive oil, and polyunsaturated fats, which contain the beneficial linolenic acid (a type of omega-3 fatty acid). These fat sources include canola oil and nuts, particularly walnuts. Fish — another source of omega-3 fatty acids — is eaten on a regular basis in the Mediterranean diet. Omega-3 fatty acids lower triglycerides and may improve the health of your blood vessels. The Mediterranean diet discourages saturated fats and hydrogenated oils (trans-fatty acids), both of which contribute to heart disease. Next page(1 of 2)
DEPRESSION IS LINKED TO PROCESSED FOOD
Depression link to processed food
Fried food is one of the processed foods looked at in the study
Eating a diet high in processed food increases the risk of depression, research suggests.
What is more, people who ate plenty of vegetables, fruit and fish actually had a lower risk of depression, the University College London team found.
Data on diet among 3,500 middle-aged civil servants was compared with depression five years later, the British Journal of Psychiatry reported.
The team said the study was the first to look at the UK diet and depression.
The UK population is consuming less nutritious, fresh produce and more saturated fats and sugars
Dr Andrew McCulloch, Mental Health Foundation
They split the participants into two types of diet - those who ate a diet largely based on whole foods, which includes lots of fruit, vegetables and fish, and those who ate a mainly processed food diet, such as sweetened desserts, fried food, processed meat, refined grains and high-fat dairy products.
After accounting for factors such as gender, age, education, physical activity, smoking habits and chronic diseases, they found a significant difference in future depression risk with the different diets.
Those who ate the most whole foods had a 26% lower risk of future depression than those who at the least whole foods.
By contrast people with a diet high in processed food had a 58% higher risk of depression than those who ate very few processed foods.
Mediterranean diet
Although the researchers cannot totally rule out the possibility that people with depression may eat a less healthy diet they believe it is unlikely to be the reason for the findings because there was no association with diet and previous diagnosis of depression.
Study author Dr Archana Singh-Manoux pointed out there is a chance the finding could be explained by a lifestyle factor they had not accounted for.
"There was a paper showing a Mediterranean diet was associated with a lower risk of depression but the problem with that is if you live in Britain the likelihood of you eating a Mediterranean diet is not very high.
"So we wanted to look at bit differently at the link between diet and mental health."
It is not yet clear why some foods may protect against or increase the risk of depression but scientists think there may be a link with inflammation as with conditions such as heart disease.
Dr Andrew McCulloch, chief executive of the Mental Health Foundation, said: "This study adds to an existing body of solid research that shows the strong links between what we eat and our mental health.
"Major studies like this are crucial because they hold the key to us better understanding mental illness."
He added people's diets were becoming increasingly unhealthy.
"The UK population is consuming less nutritious, fresh produce and more saturated fats and sugars.
"We are particularly concerned about those who cannot access fresh produce easily or live in areas where there are a high number of fast food restaurants and takeaways."
Margaret Edwards, head of strategy at the mental health charity SANE, said: "Physical and mental health are closely related, so we should not be too surprised by these results, but we hope there will be further research which may help us to understand more fully the relationship between diet and mental health."
Fried food is one of the processed foods looked at in the study
Eating a diet high in processed food increases the risk of depression, research suggests.
What is more, people who ate plenty of vegetables, fruit and fish actually had a lower risk of depression, the University College London team found.
Data on diet among 3,500 middle-aged civil servants was compared with depression five years later, the British Journal of Psychiatry reported.
The team said the study was the first to look at the UK diet and depression.
The UK population is consuming less nutritious, fresh produce and more saturated fats and sugars
Dr Andrew McCulloch, Mental Health Foundation
They split the participants into two types of diet - those who ate a diet largely based on whole foods, which includes lots of fruit, vegetables and fish, and those who ate a mainly processed food diet, such as sweetened desserts, fried food, processed meat, refined grains and high-fat dairy products.
After accounting for factors such as gender, age, education, physical activity, smoking habits and chronic diseases, they found a significant difference in future depression risk with the different diets.
Those who ate the most whole foods had a 26% lower risk of future depression than those who at the least whole foods.
By contrast people with a diet high in processed food had a 58% higher risk of depression than those who ate very few processed foods.
Mediterranean diet
Although the researchers cannot totally rule out the possibility that people with depression may eat a less healthy diet they believe it is unlikely to be the reason for the findings because there was no association with diet and previous diagnosis of depression.
Study author Dr Archana Singh-Manoux pointed out there is a chance the finding could be explained by a lifestyle factor they had not accounted for.
"There was a paper showing a Mediterranean diet was associated with a lower risk of depression but the problem with that is if you live in Britain the likelihood of you eating a Mediterranean diet is not very high.
"So we wanted to look at bit differently at the link between diet and mental health."
It is not yet clear why some foods may protect against or increase the risk of depression but scientists think there may be a link with inflammation as with conditions such as heart disease.
Dr Andrew McCulloch, chief executive of the Mental Health Foundation, said: "This study adds to an existing body of solid research that shows the strong links between what we eat and our mental health.
"Major studies like this are crucial because they hold the key to us better understanding mental illness."
He added people's diets were becoming increasingly unhealthy.
"The UK population is consuming less nutritious, fresh produce and more saturated fats and sugars.
"We are particularly concerned about those who cannot access fresh produce easily or live in areas where there are a high number of fast food restaurants and takeaways."
Margaret Edwards, head of strategy at the mental health charity SANE, said: "Physical and mental health are closely related, so we should not be too surprised by these results, but we hope there will be further research which may help us to understand more fully the relationship between diet and mental health."
BOOST YOUR IMMUNE SYSTEM
Six Fruits and Six Vegetables Guaranteed to Boost Your Immune SystemRegularly eating fresh fruits and vegetables is the natural way to boost your immune system. These great-tasting fruits and vegetables are nature's way of keeping you healthy. Natural foods that are high in Vitamins A, C, E, B-6, zinc and folic acid are beneficial in supporting the immune system [1]. It is much more fun to eat your way to health than to take pills or supplements anyway, so here are six great fruits and six great vegetables that are sure to give your immune system the boost it needs this winter.Kiwi is loaded with Vitamin C despite being very low in calories. Two medium kiwi add only 90 calories to your diet but deliver a whopping 240% of the daily value for Vitamin C. The kiwi will also provide 450 mg of potassium and four grams of dietary fiber. That is a lot of benefit from such a small fruit. Kiwi is great eaten alone, in a fruit medley, or as a topping for yogurt.Oranges are frequently associated with Vitamin C. One medium-sized orange delivers 130% or the daily value for Vitamin C. An orange also provides 250 mg of potassium yet has only 80 calories. Oranges are great eaten plain or easily juiced to make a nutritious drink.Grapefruit are also very high in Vitamin C with one-half of a grapefruit containing 100% of the daily value for Vitamin C. Grapefruit are surprisingly low in calories. Half of a grapefruit contains only 60 calories. Grapefruit are often linked with diets and weight loss but are also an excellent citrus fruit for boosting your immune system. Grapefruit are often eaten plain (sometimes with a sweetener added though) and are also easily juiced to make a refreshing, healthy fruit beverage.Cantaloupe provides a high level of Vitamin C and Vitamin A. Vitamin A supports healthy skin - our first line of defense against illness and infection [2]. Cantaloupe contains 80% of the daily value of Vitamin C and 120% of the daily value of Vitamin A in one-fourth of a melon. This serving size contains only 50 calories.
Saturday, October 31, 2009
111 FRUITS BEFORE YOU DIE
111 Fruits to Eat Before You Die
Submitted by Jacoba on Sunday, 14 September 2008 Print this article 5 Comments
In-boxes everywhere have been inundated with lists – dozens of lists that want to know what you have cooked, eaten or drunk and other non-culinary lists that are curious about your travels, the films you’ve seen, the men you’ve dated or how many times you’ve cheated on your partners and where. Not to be outdone, we drew up one of our own but changed the format a little – we don’t really want to know anything at all, we merely want to make a suggestion …. or rather, 111 suggestions. Many of these fruits are more common than you may think but for many you would need to travel some considerable distance. Enjoy.
We”ll supply brief descriptions of any of the fruit as well as their destinations on request and could even refer you to our travel agent should you decide to embark upon a voyage of culinary discovery.
Here goes:
Blackcurrent
Mountain Huckelberry
Cranberry
Cloudberries
Wild Rasberry
Black Mulberry
Boysenberry
Marionberry
Alpine Strawberry
Mara des Bois Strawberry
Casseille
Gooseberry
Miracle Berry
Sea Buckthorn
Açaí
Riberry
Marula
Mazhanje
Barhi Date
Mamoncillo
Ranier Cherry
Griotte
Acerola
Pitanga
Davidson’s Plum
Jamun
Illawarra Plum
Cashew Apple
Lucuma
Red Mombin
Ambarella
Wampee
Mirabelle
Greengage
Blenheim Apricot
Nectarine
Pêche de Vigne
Green Mango
Alphonso Mango
Salak
Longan
Lychee
Rambutan
Passion Fruit
Pomegranate
Mangosteen
Pequi
Feijoa
Golden Kiwi Fruit
Strawberry Guava
Carambola
Date Plum
Loquat
Cape Gooseberry
Agbalumo
Bael
Cherimoya
Cupuaçu
Duku
Sapodilla
Mamee
Smyrna Fig
Medlar
Tamarillo
Naranjillo
Comice Pear
Nashi Pear
Cox’s Orange Pippin
Reine des Reinettes
Quince
Babaco
Crabapple
Ber
Jabuticaba
Khoyo Grape
Muscat Grape
Muscadine
Honey Jack
Durian
Charentais Melon
Shizuoka Melon
Cassabanana
Watermelon
Lacatan Banana
Red Banana
Abacaxi Pineapple
Azores Pineapple
Kumquat
Yuzu
Clementine
Sorrento Lemon
Key Lime
Finger lime
Calamansi
Citron
Jaffa Orange
Blood Orange
Pink Grapefruit
Pomelo
Champagne Rhubarb
Sugar Cane
Hachiya Persimmon
Pala Manis
Guarana
Tamarind
Honeyed Jujube
Khalasah Date
Moscatel Raisen
Prune d’Agen
Hunza Apricot
Quandong
Submitted by Jacoba on Sunday, 14 September 2008 Print this article 5 Comments
In-boxes everywhere have been inundated with lists – dozens of lists that want to know what you have cooked, eaten or drunk and other non-culinary lists that are curious about your travels, the films you’ve seen, the men you’ve dated or how many times you’ve cheated on your partners and where. Not to be outdone, we drew up one of our own but changed the format a little – we don’t really want to know anything at all, we merely want to make a suggestion …. or rather, 111 suggestions. Many of these fruits are more common than you may think but for many you would need to travel some considerable distance. Enjoy.
We”ll supply brief descriptions of any of the fruit as well as their destinations on request and could even refer you to our travel agent should you decide to embark upon a voyage of culinary discovery.
Here goes:
Blackcurrent
Mountain Huckelberry
Cranberry
Cloudberries
Wild Rasberry
Black Mulberry
Boysenberry
Marionberry
Alpine Strawberry
Mara des Bois Strawberry
Casseille
Gooseberry
Miracle Berry
Sea Buckthorn
Açaí
Riberry
Marula
Mazhanje
Barhi Date
Mamoncillo
Ranier Cherry
Griotte
Acerola
Pitanga
Davidson’s Plum
Jamun
Illawarra Plum
Cashew Apple
Lucuma
Red Mombin
Ambarella
Wampee
Mirabelle
Greengage
Blenheim Apricot
Nectarine
Pêche de Vigne
Green Mango
Alphonso Mango
Salak
Longan
Lychee
Rambutan
Passion Fruit
Pomegranate
Mangosteen
Pequi
Feijoa
Golden Kiwi Fruit
Strawberry Guava
Carambola
Date Plum
Loquat
Cape Gooseberry
Agbalumo
Bael
Cherimoya
Cupuaçu
Duku
Sapodilla
Mamee
Smyrna Fig
Medlar
Tamarillo
Naranjillo
Comice Pear
Nashi Pear
Cox’s Orange Pippin
Reine des Reinettes
Quince
Babaco
Crabapple
Ber
Jabuticaba
Khoyo Grape
Muscat Grape
Muscadine
Honey Jack
Durian
Charentais Melon
Shizuoka Melon
Cassabanana
Watermelon
Lacatan Banana
Red Banana
Abacaxi Pineapple
Azores Pineapple
Kumquat
Yuzu
Clementine
Sorrento Lemon
Key Lime
Finger lime
Calamansi
Citron
Jaffa Orange
Blood Orange
Pink Grapefruit
Pomelo
Champagne Rhubarb
Sugar Cane
Hachiya Persimmon
Pala Manis
Guarana
Tamarind
Honeyed Jujube
Khalasah Date
Moscatel Raisen
Prune d’Agen
Hunza Apricot
Quandong
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