T is for Thimbleberry: Yummy Fruits A-Z

Thimbleberries are native to western and northern North America, and the U.S. Great Lakes region. At first glance, they look like raspberries, but without getting too complicated, there IS a difference between the two. Both are in the same genus (rubus), but of a different species entirely. 

Thimbleberries grow on bushes without prickly thorns, while raspberries often grow on

canes with thorns. Thimbleberries are flatter and softer than raspberries, with more seeds. They do not store well either, which is why they have never been commercialized. 

The two, however, are quite similar in taste, and like the raspberry, the thimbleberry is NOT a true berry. Both are "aggregate fruits," which defines a fruit formed around a central core (note the hollow cavity when these berries are picked). They are more like peaches or apricots in that regard. The name "thimble" refers to the berry's resemblance to a "sewing thimble." 

As a young girl, I picked thimbleberries in the wild with my mother and aunt. I liked putting the berries on my fingers (like thimbles) and eating them one by one. These dear ladies also liked to mess with my hair (ha-ha....I had more than my share of frizzy perms back then). But I learned a lot from them, and picking berries at the base of beautiful Mount Rainier was one of many lessons. After an afternoon of picking we would go home and convert the berries into jams and yummy desserts. 

Thimbleberries are high in nutrition, something native tribes throughout Canada and the U.S. understood well in the past. The entire plant is edible, the berry, roots, stalks, leaves and flowers! Leaves were used to make a herbal tea or soups for treating diarrhea, vomiting and stomach illnesses, also for poultices in tending wounds or burns. Roots were used similarly, and stalks were a nutritious vegetable. Like the berries, they are especially high in Vitamin C. 

Berries in general are a healthy food source, and are a smart and delicious way to strengthen the body against cancer, heart disease, and arthritis. Some think that eating berries may even slow the aging process. All are pretty good reasons to eat more!

Thimbleberry Recipes

"Thimbleberry Cheesecake"



Crust 
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 cup butter

Filling
2-1/2 cups cottage cheese
1/2 cream
2 eggs
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
2/3 cup sugar
1/4 teaspoon salt
Glaze:
1 cup thimbleberries (or raspberries)
Juice of 1 lemon
1/2 cup white sugar
2 tablespoons cornstarch (dissolved in 1/4 cup water)

Preheat oven 325 degrees F. 

Directions:
Crust: Melt butter and mix with graham cracker crumbs, sugar (2 tbs), and cinnamon. Press into bottom and sides of spring form pan (or large deep dish pie pan). Set aside.
Cheesecake Filling: In food processor, blend cottage cheese, cream, eggs, flour, lemon juice, vanilla, sugar (2/3 c), and salt. Mix until smooth. Pour into prepared pan. Bake for 60 minutes (filling is done if firm). Cool cheesecake completely.
Glaze: In medium saucepan add half of thimbleberries. Stir in cornstarch (dissolved), lemon juice, and sugar. Bring mixture to boil and continue stirring until liquid is clear and thick. Set glaze aside to cool (warm, but not hot). Arrange thimbleberries on top of cheesecake and slowly pour over glaze. 


Thimbleberry Jokes 

Thimbleberry Books

--Thimbleberries Big Book of Quilt Blocks by Lynette Jensen (2005)


--Thimbleberries Scrap Quilts 
by Lynette Jensen and Jeri Simon (2013)


 --Thimbleberry Stories (2006)
by Cynthia Rylant and Maggie Kneen 

Source: http://en.wikipedia.org/wiki/Thimbleberry; 
http://www.livinghealthy360.com/index.php/health-benefits-of-thimbleberries-80390/

J is for Japanese Persimmon: Yummy Fruits A-Z

Japanese Persimmon is native to Japan, China, Burma, and India, and one of the oldest fruits cultivated. Records dating back to the 14th century claim that Marco Polo and his expedition ate this fruit. It has been called the "fruit of the gods." 

Persimmon varieties (cultivars) are grown all over the world, including the United States in the south, southwest, and southeast. However, Japanese Persimmon is more prominent than the American persimmon. The trees are smaller, but the fruit is larger and tastes better. Shelf-life of Japanese persimmon is also longer. 

Japanese persimmon is high in dietary fiber, vitamin A, and vitamin C. It has a pleasant, sweet taste, and depending on the cultivar, the texture is either soft or crisp. (Some are too astringent; i.e., not sweet enough to eat plain). A common way to eat this fruit is to slice the flesh in half and scoop out with a spoon. Persimmons are good in jams, sauces, breads, and desserts, too, and excellent dried.

Persimmon Recipe (Video link)

"Dried Japanese Fuyu Persimmons - How to Make Dried Persimmon" 

Persimmon Books

--Persimmon (Sword of the World vol 1) 
by Doc Pruyne (2013)

--The Persimmon Tree by Bryce Courtenay 
(2007) (A collection of romantic stories 
starting with the Japanese invasion of Java;
set in Pacific Islands and Indian Ocean)

--Passion for Persimmons (2009)
by Ann Crozier  (recipe book)

--Under the Persimmon Tree (2008)
by Suzanne Fisher Staples 

--The Life and Times of Persimmon Wilson 
by Nancy Peacock (2013)

Persimmon Movies

--Red Persimmons (Japanese documentary) 2001
(the cultivation of red persimmons)

--Green Persimmon (short) 2014
(a woman tries to bond with estranged mother)

 



Sources: 
http://homeguides.sfgate.com/types-japanese-persimmons-59057.html; 
http://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html#Description; 
http://en.wikipedia.org/wiki/Japanese_persimmon

G is for Grapefruit: Yummy Fruits A-Z

Grapefruit could be called the king of citrus. Its diameter ranges from 4 to 6 inches. Grapefruit was first discovered in Barbados in the 18th century. Some botanist think it may be a cross between the orange and pomelo, which was brought to Barbados from Indonesia in the 17th century. 

In the 19th century grapefruit was planted in Florida, which is where most grapefruit is produced today in the U.S., as well as in California, Texas, and Arizona. Israel, South Africa and Brazil also grow grapefruit commercially. Grapefruit comes in pink and white varieties, and there IS a difference. 

Pink grapefruit contains lycopene, a carotenoid phytonutrient, while white grapefruit does not. Since consumption of lycopene has been linked to anti-tumor activity and the body's ability to fight oxygen free radicals, pink grapefruit should be your first choice.....although both pink and white grapefruit are high in vitamin C. Other benefits include: kidney stone prevention, colon cancer protection specifically, DNA repair (in human prostrate cancer cells)......and lowering of cholesterol. 

In recent studies in Israel, it was found that both red and white grapefruit lowered cholesterol (the bad LDL kind) in humans. Further, red grapefruit was shown to be twice as effective, and also lowered triglycerides. I find this especially interesting, given the fact that so many people are prescribed statins today to lower cholesterol. Anyone taking a statin should NOT eat grapefruit, as grapefruit is known to increase the statin's level in the body, which in turn can damage muscle. (There are other drugs that should not be taken with grapefruit, too). 

Personally, I'm glad I can eat grapefruit again. I had a bad experience with a statin once, and that's another story. But I will say this....being able to eat grapefruit again definitely increased my love for this wonderful fruit. I drizzle honey on top to sweeten and eat half of one several times a week. It has become my favorite "yummy fruit!"

Grapefruit Recipe

"Grapefruit-Orange Kale Salad"

6-8 cups fresh kale (stemmed & sliced thin)
1/4 cup fresh mint (chopped)
1-1/2 cups cooked couscous (chilled) 
1/2 cup crumbled feta cheese
1/2 cup sliced pitted dates
1 grapefruit, peeled & sliced (1/4 inch thick rounds, quartered)
2 navel oranges, peeled & sliced (1/4 inch thick rounds, halved)
2 avocados, sliced (1/4 inch thick)
1/4 cup toasted sliced almonds

"Lime Dressing"
(Combine all, shake in jar, or whisk)
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup honey
1 tablespoons cider vinegar
2 teaspoon grated (fresh) ginger
1 teaspoon salt

To prepare: Mix kale and mint with 4 tablespoons lime dressing in large bowl. Add couscous, feta, and dates. Stir gently. Arrange on plates, with grapefruit, orange, and avocado slices on top. Sprinkle with almonds. Yield 4-6 servings. 

Grapefruit Jokes

 

"I'm following the leader, the leader, the leader!"

Grapefruit Book

Grapefruit: A Book of Instructions and Drawings by Yoko Ono (1970)

Grapefruit Songs

--"Grapefruit Juicy Fruit"" by Jimmy Buffett (2011)

--"Grapefruit Pie" by Jesse Rhodes (2012)

"Grapefruit Moon" (lyrics by Tom Waits) (2008) (video link)

Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=25

F is for Fig: Yummy Fruits A-Z

Figs have a long history, dating back to biblical times and ancient civilizations, as referenced in the Bible and other ancient writings. They were an important food in traditional diets and highly regarded by rulers, by some even as sacred. Figs are thought to have been first cultivated in Egypt, eventually spreading to ancient Crete, and then Greece around the 9th century BC.  

Spanish missionaries are credited with introducing figs to America in the 19th century, with the establishment of missions in California. It took awhile for the mission figs to reach the quality of European figs, but today California is one of the largest producers. 

California figs are available year round in the U.S., as fresh from June through September and dried any time. Fresh is best of course, or dried organic, since non-organic dried figs are processed with sulfites, which some people are very sensitive to, especially those with asthma.

Since figs are a good source of potassium, consuming figs can help lower one's blood pressure. Fig's high fiber content, as with other fruits, is also a benefit in weight management. Other health claims are the fig leaf's anti-diabetic properties and the ability to lower triglycerides in the blood. Lastly, figs are good for the eyes, and appear to lower the risk of macular degeneration.

Fig Recipe

"Yummy Fig Bars"

Filling:
(cook)
10 oz. dried figs (cut into quarters; remove any stems)
1/4 cup brown sugar (packed down)
2 teaspoons grated orange peel
**(add to food processor)
2 tablespoons orange juice
1/4 teaspoon salt
Crust and Topping
1-1/2 cups white flour
1/2 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon 
1/4 teaspoon nutmeg or cardamom (optional)
1/4 teaspoon salt
8 tablespoons (1 stick) chilled unsalted butter 
1 large egg

Preheat oven to 375 degrees. Line one 8-inch square baking pan with aluminum foil, then butter the foil. Set aside.
Make Fig filling: In small saucepan mix the following ingredients: figs, brown sugar, orange peel, and 1/2 cup water. Cook over medium heat, stirring for 12 to 14 minutes (figs should be tender and liquid mostly absorbed). Pour filling into food processor container. Add orange juice and salt, and process until smooth. Transfer mixture to medium bowl and cool to room temperature.
Make Crust/Topping: In second bowl, mix flour, sugar, baking powder, cinnamon and salt. With fork or pastry cutter mix in butter and egg until mixture is crumbly.
Prepare bars: Place half of Crust/Topping mixture into prepared pan. Pat down evenly. Spread fig filling on top. Crumble remaining Crust/Topping mixture on top. Bake 55-60 minutes until golden brown. Cool completely on wire rack before cutting. Yield: 16 (2-inch) bars. 

Fig Jokes

Why did the apple go out with a fig?
It couldn't find a date!

Knock, knock.
Who's there?
Figs!
Figs who?
Figs the doorbell, it's broken!

Fig Books

--The Sweetest Fig by Chris Van Allsburg (1993) (ages 5-8)
(fantasy; a French dentist eats a fig
and has a wild dream that comes true)


--The Fig Eater by Jody Shields (2001)
(adult fiction; a murder mystery)

Fig Movies

Fig Trees (documentary) 2009
(story of fight for access to Aids treatment in South Africa) 

 
Fig (short film) 2011
(a young mother's love is tested in south Los Angeles)

Fig Song

--"A Fig for a Kiss" (video link)

Doherty-Palm-Topp Irish Folk (Germany)

 

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=24

D is for Durian: Yummy Fruits A-Z

Durian has been said to smell like rotten fruit, dirty gym socks, smelly armpits, and sewage. True, true, it is all true! I lived in Malaysia for nine months in 1995-96, and you could smell this fruit a block or more away.

I still remember the durian truck that lumbered through our neighborhood one afternoon, the driver honking his horn, the neighbors gathering with excitement as he approached. Malaysians love this fruit! At twelve inches long and six inches wide on average, and with a thorny husk as hard as a nut, durian is one funky-looking fruit.

Durian is native to southeast Asia, dating back to prehistoric times, but has only been known to the western world for about 600 years. Durian trees can grow from 60 to 164 feet tall. One fruit weighs around 3.3 pounds and can fetch a surprisingly high price. A high quality durian in Singapore, it is said, can cost as much as $50 U.S dollars! It has long since earned a reputation as the "King of the Fruits."  

Durian is eaten fresh, cooked as a vegetable, boiled, roasted and fried and added to various dishes, and sugared as a confection. Nutritionally, durian is a good source of dietary fiber, thiamine, vitamin B6, Manganese, and high in vitamin C. 

There are a lot myths surrounding this fruit, among them its aphrodisiac qualities and lethality when consumed with alcohol, neither of which has been proven. But one myth that is true is the legal damage a durian can do landing on one's head (as posted signs sometimes warn!). 

Durian Recipes

I don't have an official recipe to share, as the likelihood of finding durian in the U.S. is next to none. Ways prepared include durian mixed with chilies in a spicy Sambal sauce and durian mixed in curry sauce served over fish and vegetables. 

However, I saw Malaysians eating durian fresh and wanted to try. I bought a slice at the market one day, plugged my nose, 
and took a small bite. Once I got past the odor and slimy texture, it tasted a bit like squash.......but with a strong after taste....and then there was the odor problem. The vendor thought my sample was under ripe and should taste sweeter than squash. I later discovered Durian ice cream at the store. I thought, Wow, ice cream, how bad could that be? 

(Durian Ice Cream at Pink's)

SPIT OUT, SPIT OUT! It was the worst ice cream I had ever tasted. So.....imagine my surprise when I discovered online that it is now served at Pink's Ice Cream shop in Seattle, WA. You don't have to travel to Malaysia to sample it! 

I challenge you....next time you are in Seattle, stop by Pink's and give Durian Ice Cream a try. If you become a fan, I really want to know.

Durian Jokes

Said the Puffer fish to the Durian: 

"I'm in love, I'm in love!"

No  joke!

We saw signs like this at upscale hotels in Singapore and Malaysia.

Durian Books

Durian: King of Tropical Fruits by S. Ketsa (2001) (nonfiction)


Durian by Kelly Weisheit (2010)  
(With her family murdered, young Shekrah 
escapes to the Kingdom of Durian, where she meets the prince of Durian, Torian)

So How Smelly Is Durian? (video link)

Durian Song (video link)

"Durian" by Zainal Alam (1950)

Zainal Alam (1926-1991) was born in Georgetown, Penang, Malaysia. A popular performer in his day, he has been called the 'Bob Hope' and 'Bing Crosby' of Malaysia. (Song is in Malay).

Sources: http://zainalalam-memoirs.blogspot.com/; http://en.wikipedia.org/wiki/Durian

http://www.healthxchange.com.sg/healthyliving/DietandNutrition/Pages/durians-8-myths-and-facts-about-the-king-of-fruits.aspx; http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2088/2

Sharon M. Himsl

Writer/Author. Blogging since 2011. 
Published with Evernight Teen: 
~~The Shells of Mersing

C is for Cantaloupe: Yummy Fruits A-Z

The cantaloupe commonly purchased in the U.S. should really be called muskmelon, which is also true for Canada and Mexico. 

True cantaloupes originated in Armenia. The seeds were then planted in Italy and the resulting fruit was named after the Italian town, Cantaloupe. Despite the misnaming of muskmelon, the fruit is still called cantaloupe. Both, however, are in the same plant family. 

The major growers of cantaloupe in order of production are: China, Turkey, Iran, and the U.S. In the U.S., California is the top producer, but it also imports this melon from Guatemala, Honduras, Costa Rica and Mexico. 

Cantaloupe scores high in a number of antioxidant and anti-inflammatory phytonutrients, which researchers have studied and found (in animals) can improve insulin and blood sugar metabolism, and more. 

Cantaloupe is high in vitamin A and vitamin C, a good source of potassium, and also contains healthy amounts of dietary fiber, vitamin B1, vitamin B3 (niacin), folate, magnesium, copper and vitamin K. Even the edible seeds are healthy!

Eat it fresh, eat it often, and try in a recipe like the one below....

Cantaloupe Recipe

"Cantaloupe-Pineapple Shrimp Salad"

1-1/2 cups diced cantaloupe
1 cup diced pineapple 
1/2 diced red bell pepper (seeded)
1/4 red onion, diced
2 teaspoons grated fresh ginger
1/4 cup chopped mint leaves (fresh)
1/2 small jalapeno (seeded and minced)
1 tablespoon lime juice
(Add last)
1/2 cup black beans, rinsed
1 pound cooked, peeled shrimp (deveined)

Mix first 8 ingredients in large bowl. Cover and refrigerate at least 2 hours. Just before serving add black beans and shrimp. Salt and pepper to taste and serve on lettuce leaves.  (4 servings) 

Cantaloupe Joke

"Let's run away and get married!"

Said the Watermelon to the Cantaloupe:

"I'm sorry, but I cantaloupe...."

 

Cantaloupe Movie



Sister Cantaloupe: Unbe-Weave-Able (2001) staring Trina Jeffrie (A musical comedy)

 Cantaloupe Books

--The Cantaloupe Cat (1998) 
by Jan Yager and Mitzi Lyman (ages 4 up)

--The Tale of the Pronghorned Cantaloupe (2009)  (ages 4 up)
by Sabra Steinsiek and Noel Chilton

Cantaloupe Song

--"Cantaloupe Island" (1964) by Herbie Hancock
(video link)

Sources:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=17

B is for Banana: Yummy Fruits A-Z

A banana tree can grow anywhere from 10 to 26 feet tall. One cluster alone contains between 50 and 150 bananas. Bananas are an excellent source of B6, and a good source of potassium, manganese, vitamin C, dietary fiber, copper and biotin. 

The health benefits include: cardiovascular protection due to banana's potassium and fiber, protection from ulcers, and help with constipation, eyesight, bone growth, and kidney health.

Malaysia can take credit for the origin of bananas 4,000 years ago, and the spread to the Philippines and India. Bananas were later discovered in Africa in 1482 and brought to the Americas, but it was not until the 19th century that bananas became available in the United States. Today bananas are primarily grown in Mexico, Costa Rica, Brazil and Ecuador.


Banana Recipe

Banana Dressing with Poppy Seeds

1 banana (ripe)
1 cup (8 oz.) sour cream
1/4 cup sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1 teaspoon dry mustard
3/4 teaspoon salt

Mash bananas in small bowl. Add remaining ingredients and mix well. Chill for 30 minutes. This is great on salad greens, fruit, and as a dip. Yield: 1-3/4 cups 

Banana Jokes

Question: What did the boy banana say to the girl banana?

Answer: "You have a lot of appeal."

Question: If a crocodile makes shoes, what does a banana make?  
Answer: Slippers !

Banana Movies

--Bananas (a Woody Allen movie) 1971




--Herbie Goes Bananas 1980
(Herbie the VW has a wild adventure)

Banana Books


--Banana: The Fate of the Fruit That Changed the World 

Dan Koeppel (2008) (adult nonfiction)

--Anna Banana: 101 Jump Rope Rhymes
Joanna Cole and Alan Tiegreen (2010) (ages 4-8)

Banana Songs (video link)

(Beetlejuice fans.......Remember this?)

"Day-O" (Banana Boat Song) by Harry Belafonte 

(from the movie Beetlejuice - 1988)

Sources: http://www.jokesfind.com/jokes_Banana-jokes.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=7

Sharon M. Himsl

Writer/Author. Blogging since 2011. 
Published with Evernight Teen: 
~~The Shells of Mersing