Varieties of Fruits

PINEAPPLE

Like melons, pineapples have no built-in reserves of starch that convert to sugar- the starch is stored in the stem of the plant rather than in the fruit itself. Just before the fruit ripens completely, the starch converts to sugar and enters the fruit.

A large pineapple will have a greater proportion of edible flesh to rind and core, but small and medium- sized pineapples can still be delicious;

The fruit should be firm and plump, as well as heavy for its size, with fresh looking green leaves;

A good pineapple should be fragrant, but if the fruit is cold, the aroma may not be apparent;

Has great nutritive value. It contains carbohydrates, proteins, fats and water. It also has calcium, phosphorous, iron, magnesium, potassium and sodium, chlorine, sulphur and manganese;

Pineapples are an excellent source of vitamin C and has vitamin A, B1 and B2;

AVOCADO

A smooth, buttery texture and a mild, nutty flavour are the hallmarks of the avocado, a tropical fruit with a unique flavour that can be used in many different ways;

On the outside it looks like a leathery pear that is sometimes called an “alligator pear” or a “butter pear”;

Is high in vitamin E. It is also high in monounsaturated fat and calories;

It is one of the most nourishing fruits;

Avocado has a good quantity of calcium, iron and phosphorous as well as almost all vitamins, including vitamin C;

Its fatty substances have a good effect on the organism while animals fats have a harmful effect;

The avocado satiates hunger. It is a healthy fruit that nourishes the whole body;

The avocado as little sugar and almost any amid;

The avocado can be given to children after a year of age;

FIGS

Figs are noticed for their sweetness and soft texture – they consist of a pliable skin enclosing a sweet, even softer, fleshly interior filled with edible seeds;

Figs have the shortest life span of any fruit in the market. Once they are harvested, they last about only a week. As a consequence, about 90 percent of the world’s fig harvest is dried;

The dried figs, however, offer a surprisingly dense nutritional package;

Dried figs are a good source of potassium, iron and calcium;     

The mineral content of figs closely resembles that of human milk;

Figs are rich in both vitamins A, B1, B2 and calcium, iron, phosphorus, manganese, sodium potassium and chlorine;

Due to its high content in glucose, the most assimilative of all sugars the fig is nutritive;

Figs are high in vitamin B, that is essential in the intestine regulation, the fig has a similar function in our bodies as cereals do;

Dried figs are well known for their laxative effect;

Dried figs are rich in fibre, potassium, calcium, magnesium and iron, and are useful as a more nourishing substitute for sugar in cooking;

MANGOES

Mangoes are round, oval, or kidney shaped, and are about the size of a small melon or large avocado;

They have a smooth skin and orange yellow flesh;

When ripe, the flesh is soft and exceptionally juicy, to the point where eating a mango can be a fairly messy business: The taste, however, is matchless.

Most mangoes start off green and develop patches of gold, yellow, or red as they ripen;

Mangoes are rich in vitamins A and C;

Their content in vitamin C varies according to the type of mango;

They are a useful source of vitamin E and iron.

Ripe mangoes are rich in beta - carotene;

Mangoes have excellent nutritive qualities;

GRAPES

Most commercial grapes grow on woody vines that are not raised from seeds, but are propagated from cuttings or grafted onto existing rootstocks;

The vine plants must be staked or trellised as they grow, to support the heavy bunches of fruit;

They are incredibly rich in vitamins A, C and P (bioflavonoids) and trace elements such as germanium and selenium;

Grapes benefit the blood system they purify and enrich it with red globules;

 Raisins and sultanas are a concentrated source of calories, sugar and nutrients;

PAPAYA

 Called also a tree melon because of its resemblance to a melon, this fruit grows on a giant herbaceous plant and not a tree.

 The cultivated papaya is a melon like fruit with yellow- orange flesh enclosed in skin that ranges in colour from green to orange to rose;

 At the papaya’s centre is an oblong cavity containing dozens of small black seeds. It can be round, pear-shaped, or long like a banana. The papaya is sometimes referred to as papaw, but this is not correct, as the papaw is a separate fruit that belongs to an unrelated botanical family.

 It is a valuable and delicious fruit.

 Papayas are rich in several vitamins A, B, C, and D.

 They are excellent to eat in the morning for they have nutritional value that satisfies the body’s needs in the morning;

 Excellent food for children because it is important for their growth;

 PASSION FRUIT

 An egg-shaped tropical fruit that is also called a purple granadilla, the passion fruit has a wrinkled purple brown rind enclosing flesh – covered seeds;

 The seeds are edible, so the orange pulp can be eaten straight from the shell;

 Its pulp is very good and highly aromatic it is used for juicing;

 Rich in vitamin C and a good source of vitamin A, iron and potassium;

 If eaten with the seeds, it is an excellent source of dietary fibber;

BANANA

 Bananas have a peel that comes off easily and neatly;

 They ripen best after they have been picked;

 They can be easily digested by everyone;

 Good source of potassium, sodium, phosphorus, chlorine, magnesium, sulphur, silicon and calcium;

 Very ripe bananas are high in sugars;

 Rich in starch and soluble fibre;

 Bananas contain vitamins A, B1, B2, B5 and C;

 They can be included in babies food since the age of 6 months;

PEACHES

 Peaches are round and smooth with juicy and sweet flesh that ranges from white to intensely yellow;

 Provide a good amount of vitamin C;

 APRICOT

 Fresh apricots, which are among the first fruits of summer, are notable for their fragrance, delicate flavour and velvety surface.

 Exceptionally high in beta-carotene. Dark orange fresh apricots are one of the top fruits for beta-carotene.

 Rich in soluble fibre;

 Dried apricots are rich in potassium;

LEMONS

The bulk of lemons are either Eurekas or Lisbons. A short neck at the stem end distinguishes Eureka lemons; Lisbons have no distinct neck, but the blossom end tapers to a pointed nipple.

Eurekas may have a few seeds and a somewhat pitted skin, while Lisbons are commonly seedless, with smoother skin. Both types have medium – thick skins and are abundantly juicy.

 Lemons are very rich in acid citric and vitamin C;

 They contain phosphorus, magnesium, potassium, sodium and calcium;

 They are very refreshing and make a wonderful drink in the Summer and a marvellous tea in the winter;

 GRAPEFRUIT

 Grapefruit probably developed from a cross between an orange and a shaddock, a citrus fruit with thick skin, many seeds, almost no juice, and a very sour taste;

 The result is a citrus fruit that combines tanginess and sweetness.

 They have several colours – that refer to their flesh, white, pink and red;

 Fresh grapefruit is low in calories and is a good source of flavonoids, water-soluble fibbers, potassium, vitamin C and folic acid;

MELONS

 Melons are members of the Cucurbitaceous, or gourd family, they grow on vines;

 Except for watermelons, all melons resemble winter squashes in structure- they have a thick flesh with a central seed-filled cavity;

 Melons do not combine with other foods and should be eaten alone;

 Melons are a good source of potassium and vitamin C;

 The orange flesh varieties have exceptional amounts of beta carotene;

ORANGE

 Orange trees (and orange hybrids such as tangerines and tangelos) are semitropical evergreens.

 Oranges are firm, heavy for their size, and evenly shaped. The skin is smooth. Thin skinned oranges are juicier than thick skinned specimens, and small to medium – sized fruits are sweeter than the larger ones;

 Oranges combine vitamin C and flavanoids;

 They provide pectin;

PRUNES

 Prunes are dried plums, but just not any plums: The two fruits are identical botanically;

 Compared to plums that are marketed fresh, the varieties that make satisfactory prunes generally have firmer flesh, more sugar, and a higher acid content – traits that make it possible for the fruits to be dried with their pits intact without fermenting;

 The transition from plum to prune is a carefully controlled process. The plums are allowed to mature on the tree until they are fully ripe and have developed their maximum sweetness. Then they are mechanically harvested and dried for 15 to 24 hours under closely monitored conditions of temperature and humidity;

 Rich in magnesium, sodium, phosphorous and potassium;

 Provide a useful amount of fibre and iron;

 TANGERINE

 Tangerines are flat at the ends and have deep orange, loose fitting, pebbly skin;

 High content in phosphorous and calcium;

 Rich in magnesium and vitamins;

TOMATO

 Although botanically a fruit-specifically, a berry- the tomato is prepared and served as a vegetable;

 Equal to oranges, both in vitamins and in alkaline elements and are the finest of foods;

 Substantial levels of antioxidants, notably significant amounts of vitamin E, rather less vitamin C and a small amount of beta-carotene.

 WATERMELON

 Watermelons bears more resemblance to a cucumber, with its seeds dispersed in a radical pattern throughout its flesh.

 There are more than fifty varieties of watermelon. Most watermelons have familiar red flesh, but there are orange and yellow- fleshed varieties. There are also seedless varieties,

 Watermelons are about 92 percent water and 8 percent sugar;

 It is extraordinarily refreshing and must be eaten ripe and fresh;

 Watermelons are valuable for their minerals, vitamins, sugars and pure water;

STRAWBERRY

 Strawberries are known as a “false” fruit because it grows from the base and not from the ovary of the flower, therefore it is not a “true” berry;

 One of the richest sources of vitamin C as well as fibber;

 High content of easy assimilative iron;

 APPLE

 A member of the rose family, the apple has a compartmented core and is thus classified as a pome fruit.

 The apple may not be the nutritional standout of the fruit bowl, but if an apple is eaten, it will provide you with respectable amounts of soluble and insoluble fibber, some vitamin C and beta-carotene (if you eat the peal), and potassium and boron.

 The fruit is fibrous, juicy and non-stick, making it a good tooth –cleaner and a gum stimulator.

 OLIVES

 Due to fat content olives are highly energetic, especially when ripe, they should be used in the winter. 

 Olives are easy to digest if well chewed.

 Black olives are better than green olives.

 DATES

 Dates are among the sweetest of fruits. They crown the top of huge palm trees, dates grow in heavy clusters of oblong brown fruits – as many as two hundred in a cluster that weights up to 25 pounds;

 Dates are high in potassium and dietary fibber, they are a good source of iron;

 KIWI FRUIT

 A kiwi fruit looks like a hairy brown egg. In the inside it has a velvety green flesh sprinkled with tiny edible black seeds;

 Kiwi fruit is very high in vitamin C and it is an excellent source of potassium;

 PEARS

 Pears are like apples part of the rose family and pome fruits;

 Their skin is a good source of dietary fibber;

 They have a high content of sugars, minerals and vitamins which make them nutritious;

PERSIMMONS

 Persimmons have a brilliant orange – red glossy skin;

 They have an excellent flavour and are rich in vitamin C, beta-carotene, and potassium;

 PLUMS

 Plums have a wide range of shapes and sizes as well as skin colours. Its flavours also vary from extremely sweet to quite tart;

 Plums have a high content of magnesium, sodium, phosphorous and potassium;

 Plums are used to make prunes;

BERRIES

 Berries are small, juicy and low in calories. Many berries can be eaten raw, others are cooked and sweetened to make jams and preserves;

 Several kinds of berries are found in the market such as cranberries, blueberries, gooseberries, blackberries and raspberries;

 They are rich in vitamin C and potassium as well as fibber; (for more information see Fruit ONLY! Cure for one thousand illnesses)

NUTS

 Nuts are seeds of certain trees. Botanically, nuts are classified as fruits, because they develop from pollinated flowers;

 The nut tree, like the fruit tree, has its roots deep in the earth. They take up the precious minerals and send its limbs high into the space above, where they take in carbon from the air and the sun, producing a nutritious seed. It takes months of sunshine to complete the nut, which turns into a storehouse of minerals, high-grade protein, emulsified oil and vitamins. Packed in a shell that protects it from water and air, nuts come to us clean and wholesome.

 They are rich in minerals, iron, potassium, magnesium and phosphorous as well as vitamins;

 Several kinds of nuts are found in the market: almonds, brazil nuts, cashew nuts, chestnuts, coconuts, hazelnuts, peanuts, (classified has legumes), pine nuts, pistachio nuts and wall nuts; (for more information see Fruit ONLY! Cure for one thousand illnesses)

SEEDS

The edible seeds we eat come from vegetable or flower plants;

Pumpkin seeds, sunflower seeds, sesame seeds, linseeds are examples of the seeds we can eat;

 Seeds develop good complexion and strong bones due to several good minerals in which they are rich;

 Seeds contain a good amount of dietary fibber; (for more information see Fruit ONLY! Cure for one thousand illnesses)