SELECTION OF POME FRUITS
Skin soft and very tasty pulp
The apple is an edible pomaceous fruit, fruit of the domestic apple (Malus domestica), other apple trees (species of the genus Malus) or hybrids. In some areas of Spain, it is often called “pero” (like pear) when it has an elongated form, although in many parts of Andalusia the apple is called “pero” indistinctly.
There are more than a thousand varieties of apples throughout the world, although the range we offers to the market is limited, as we can choose from among approximately a little more than a dozen varieties.
85% of its composition is water, so it is very refreshing and hydrating. Apple’s sugars are composed mostly of fructose (fruit sugar) and in less proportion, glucose and sucrose, rapidly absorbed in the body, are the most abundant nutrients after water. It has small amounts of vitamin E and vitamin C, and is rich in fiber, which improves digestion and among its mineral content, potassium and iron, stand out, although in small proportion. Vitamin E has antioxidant action, intervenes in the stability of the blood cells (red blood cells) and in fertility. Potassium is a mineral necessary for the transmission and generation of nerve impulse and muscle activity. There are more than a thousand varieties of apples throughout the world, although the range that we offer to the market is limited, as we can choose among approximately a little more than a dozen varieties.
The apples are mainly composed of: pectin; a mixture of polymers and neutral amino acids, acids, sugars and sorbitol. Each of these components help our bodies in different ways, among which we highlight eliminate toxins, reduce cholesterol, reduce the risk of cardiovascular disease and even are ideal for diabetics, that is why apples are such a recommended and popular fruit.
The harvest is very important for the processes that are carried out with the apples after their collection. To enable a conservation of a long duration, the fruit must be harvested before the onset of ripening. Once at home, if the fruit is healthy, they remain in perfect condition for days at room temperature. There are some varieties whose life force runs out after 1 to 2 weeks, while others resist for 6 months or more.
Due to its basic nature, you can eat them with any kind of food and at any time of the day, without producing food incompatibilities and eaten in a multitude of ways: raw or cooked, alone or combined with other foods. With them, well-known products are made, such as the syrup or jam, alcoholic drinks such as the Asturian cider or the French calvados. Also, due to its astringent properties, it is used to develop facial masks, in order to remove impurities and bolster the skin.
The pomegranate (Punica Granatum)is an autumn fruit with great antioxidant power. EIt is the fleshy fruit of the pomegranate tree, a tree that develops in tropical and subtropical areas. It is a fruit of a globe-like shape and its size is somewhat larger than the apple. It has a thick orange-brown crust, inside of which there are multiple red seeds separated by membranous walls. These seeds are embedded in a juicy, refreshing and bittersweet pulp.
It is a fruit of very low calorific value due to its low carbohydrate content. Its major component is water and in regard to other nutrients, its mineral content of potassium is what stands out. This mineral is necessary for the transmission and generation of nerve impulses and normal muscle activity, and is involved in water balance inside and outside the cell. Other noteworthy components are citric acid (disinfectant action, alkalines urine and enhances the action of vitamin C), malic acid, flavonoids (antioxidant pigments) and tannins.
Spain is one of the leading producers in the world and the largest European exporter. The current surface area of pomegranate trees in Spain exceeds 2,500 hectares, with production close to 20,000 tons. The varieties produced in Spain, especially in Andalusia and the Levante area (Alicante and Murcia) are: Grain Elche, which ripens between October and November and Mollar of Játiva or Mollar of Valencia which is harvested earlier, with generally higher sale prices due to product shortage in the harvest season.
Although pomegranates begin to appear in the market in mid-September, it is late autumn when the fruit offers us its seeds in all its fullness, and it lasts until late January. The pomegranate should be harvested before they ripen completely, if not, the fruit explodes on the tree. The thickness of their skin makes it possible to store them for months and they hold up well through transportation.
The seeds of this fruit can be used in the preparation of various desserts like fruit salad. Seeds marinated in honey, lemon juice or grape juice taste delicious. The juice obtained from this fruit is called grenadine, and is very refreshing and possibly his best-known commercial product. It is used to make syrups, jams and ice cream.
The persimmon has a remarkable nutritional value due largely to its richness in amino acids, vitamin A and vitamin C. For this reason, it is a good complement to any diet, especially those who are deficient in these vitamins. In addition, the ratio of glucose and sucrose and low salt content, make persimmons a suitable fruit for diabetics, people with high blood pressure, and those with cardiac and kidney disease.
Their astringent and laxative properties are due to the tannin content, it is astringent before ripening due to the maximum content of that pigment, and becomes slightly laxative when ripe, because the tannins have been reduced.
Its composition is different depending on the variety that is concerned, but they all have in common a high water content. It provides a significant amount of carbohydrates (fructose, glucose) and is low in fats and proteins, so that its caloric value is quite high compared to other fruits. Its fiber content contains soluble pectin in a moderate amount.
With regard to its content of vitamins and minerals, the provitamin A or beta-carotene, which gives the fruit of his characteristic color, vitamin C and potassium are most present.
It is better to acquire fruit that is still hard, which can be kept refrigerated during a period of approximately three weeks. If it is still green, it should be left at room temperature until it is completely ripe.Once the persimmon has reached its optimum point of ripeness, it has to be kept in the refrigerator until the time of its consumption, which should be as soon as possible. It is mainly consumed fresh and its optimal time, very ripe; although it is also used in the preparation of desserts, drinks, smoothies, ice cream and confections.
This fruit, a creeping plant, has the scientific name “Fragaria”, a term from the Latin “fraga”, that means aroma, also calleda fresilla, for its diminutive size or forest strawberry in memory of its origins as wild fruit.
It is of small size, round in shape and tapered, bright red, with a five-tipped leaf on the top. Its pulp is very light and buttery; the taste is sweet and is accompanied by a slight acidity. However, what most characteristizes the strawberry is its intense aroma.
Apart from its aromatic qualities and taste, the strawberry has a lot of medicinal properties, vitamins and minerals essential to human beings. It contains a high amount of organic acids and vitamin C, minerals and sugars, and also has tremendous antioxidant power, and enormous amounts of carotene, vitamin C and vitamin E, its consumption recommended for the prevention of cancer. It also helps high blood pressure. It is also recommended for people who suffer from arthritis, rheumatism or gout, since strawberries helps the body to eliminate excessive uric acid.
Strawberries are a fruit that provide few calories and whose most abundant component after water, is carbohydrates (fructose, glucose and xylitol).Their fiber content stands out, and in reference to other nutrients and organic compounds, strawberries are a very good source of vitamin C and citric acid (of disinfectant power, enhances vitamin C’s effects), salicylic acid (of anti-inflammatory and anticoagulant effects), malic and oxalic acid, potassium, and to a lesser extent, they contain vitamin E. Vitamin C has antioxidant power, just as vitamin E and flavonoids (polyphenols), and takes action in the formation of collagen, bones and teeth, red blood cells and helps the absorption of iron from food, and resistance to infections. Folic acid is involved in the production of red and white cells. Potassium is necessary for the transmission and generation of nerve impulses, for normal muscle activity.
Depending on the variety, the strawberry plants bloom from late winter until the beginning of the summer, so the fruits ripen during all spring and well into the summer; from the month of March to July. Heat, transport and moisture are the biggest enemies, as they deteriorate easily due to their delicate, tender structure and slight consistency. Principally, strawberries are cultivated for their use in the gastronomy. They are eaten alone or mixed with sugar, sugar and wine, sugar and cream, orange juice, ice cream, jams and are also highly valued in pastries like sweets, cakes, pies, since their vivid red color gives a special touch as a garnish. The tender leaves can be eaten as a vegetable, although that usage is uncommon.