Posted on March 24th, 2009 by admin
The loganberry is a hybrid produced from crossing a blackberry and a raspberry. Loganberries may be eaten without preparation as well as used as an ingredient in jams, pies, crumbles, fruit syrups and country wines. Loganberries, in common with other blackberry/raspberry hybrids, can be used interchangeably with raspberries or blackberries in most recipes. English Sherry Trifle are best with Loganberries, as their juice (or syrup in case of tinned berries) combines well with the Sherry wine. The berries are generally harvested when they are a deep purple colour, rather than the red shown in the illustration above.
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Posted on March 24th, 2009 by admin
The blackberry is an aggregate fruit from a bramble bush in the rose family Rosaceae. It is a widespread and well-known group of several hundred species, many of which are closely related microspecies native throughout the temperate Northern hemisphere. The soft fruit is popular for use in desserts, jams, seedless jellies and sometimes wine. Since the many species form hybrids easily, there are numerous cultivars with more than one species in their ancestry. Good nectar producers, blackberry shrubs bearing flowers yield a medium to dark, fruity honey. Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid – a B vitamin, and the essential mineral, manganese. Blackberries rank highly among fruits for antioxidant strength, particularly due to their dense contents of polyphenolic compounds.
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Posted on March 24th, 2009 by admin
Plum fruit is sweet and juicy and it can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine; when distilled, this produces a brandy known in Eastern Europe as Slivovitz, Rakia, Tzuica or Palinka. Dried plums are known as prunes. Prunes are also sweet and juicy and contain several antioxidants. Prune marketers in the United States have, in recent years, begun marketing their product as “dried plums”. This is due to “prune” having negative connotations connected with elderly people suffering from constipation. The Serbian plum is the third most produced in the world and the alcoholic drink slivovitz is the national drink of Serbia.
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Posted on March 24th, 2009 by admin
The nectarine is a cultivar group of peach that has a smooth, fuzzless skin. Though fuzzy peaches and nectarines are commercially regarded as different fruits, with nectarines often erroneously believed to be a crossbreed between peaches and plums, or a “peach with a plum skin”, they actually The lack of skin fuzz can make nectarine skins appear more reddish than those of peaches, contributing to the fruit’s plum-like appearance.belong to the same species as peaches. Several genetic studies have concluded in fact that nectarines are created due to a recessive gene, whereas a fuzzy peach skin is dominant. Nectarines have arisen many times from peach trees, often as bud sports.
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Posted on March 24th, 2009 by admin
The scientific name persica, along with the word “peach” itself and its relatives in many European languages, derives from an early European belief that peaches were native to Persia. The modern botanical consensus is that they originate in China, and were introduced to Persia and the Mediterranean region along the Silk Road before Christian times. Peaches with white flesh typically are very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness, though this also varies greatly. Both colours often have some red on their skin. Today, peaches are the second largest commercial fruit crop in the States, second only to apples. Italy, China and Greece are major producers of peaches outside of the United States.
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