THE INGREDIENTS" RED THE HOT COLOR"

POMEGRANATE

   The pomegranate, botanical name Punica granatum, is a fruit-bearing deciduous shrub or small tree in the family Lythraceae that grows between 5 and 8 m (16 and 26 ft) tall.

   The fruit is typically in season in the Northern Hemisphere from September to February,and in the Southern Hemisphere from March to May. As intact arils or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine.

   The pomegranate originated in the region of modern-day Iran, and has been cultivated since ancient times throughout the Mediterranean region and northern India.It was introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769.
   Today, it is widely cultivated throughout the Middle East and Caucasus region, north and tropical Africa, the Indian subcontinent, Central Asia, the drier parts of southeast Asia, and parts of the Mediterranean Basin. It is also cultivated in parts of Arizona and California. In the 20th and 21st centuries, it became more common in the commercial markets of Europe and the Western Hemisphere.

   A shrub or small tree growing 6 to 10 m (20 to 33 ft) high, the pomegranate has multiple spiny branches and is extremely long-lived, with some specimens in France surviving for 200 years.
    P. granatum leaves are opposite or subopposite, glossy, narrow oblong, entire, 3–7 cm (1.2–2.8 in) long and 2 cm broad. The flowers are bright red and 3 cm in diameter, with three to seven petals. Some fruitless varieties are grown for the flowers alone.

   The edible fruit is a berry, intermediate in size between a lemon and a grapefruit, 5–12 cm (2.0–4.7 in) in diameter with a rounded shape and thick, reddish skin. 
   The number of seeds in a pomegranate can vary from 200 to about 1400. Each seed has a surrounding water-laden pulp — the edible sarcotesta that forms from the seed coat — ranging in color from white to deep red or purple. 
   The seeds are "exarillate", unlike some other species in the order, Myrtales, no aril is present. The sarcotesta of pomegranate seeds consists of epidermis cellsderived from the integument.
    The seeds are embedded in a white, spongy, astringent membrane. Pomegranate juice, obtained by compressing the seeds, causes a deep red stain which is difficult to remove. The pigmentation of pomegranate juice results from the presence of anthocyanins and ellagitannins.

nutrition

   A 100-g serving of pomegranate seeds provides 12% of the Daily Value (DV) for vitamin C, 16% DV for vitamin K and 10% DV for folate(table).

   Pomegranate seeds are a rich source of dietary fiber (20% DV) which is entirely contained in the edible seeds. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber and micronutrients.

   Pomegranate seed oil contains punicic acid (65.3%), palmitic acid (4.8%), stearic acid (2.3%), oleic acid (6.3%), and linoleic acid(6.6%).

Health benefits of Pomegranate

   Pomegranate carries about 83 calories per 100 grams slightly more than that of in the apples. It contains no cholesterol or saturated fats.

   It is a good source of soluble and insoluble dietary fibers; providing about 4 grams per 100 g (about 12% of RDA). Dietary fiber aid in smooth digestion and bowel movements.

   Nutritionists often recommend pomegranate in the diet to reduce weight and control cholesterol. Regular inclusion of fruits in the diet boosts immunity, improves circulation and offers protection from cancers.

   Certain ellagitannin compounds such as Granatin B, and Punicalagin are found abundantly in the pomegranate juice. Studies suggest that punicalagin and tannins can be effective in reducing heart-disease risk factors by scavenging harmful free radicals from the human body.

   Total antioxidant strength of pomegranate fruit measured regarding its oxygen radical absorbance capacity (ORAC) is 2341 µmol TE/100 g.

   The fruit is an also good source of antioxidant vitamin-C, provides about 17% per 100 g of the daily requirement. Consumption of fruits rich in vitamin-C helps the body develop ability to combat infectious agents by boosting immunity.

   Regular consumption of pomegranate has also been found to be effective against prostate cancer, benign prostatic hyperplasia (BPH), diabetes, and lymphoma.

   Further, it is an also good source of many vital B-complex groups of vitamins such as pantothenic acid (vitamin B-5), folates, pyridoxine and vitamin-K, and minerals like calcium, copper, potassium, and manganese.

How to choose

   When ripe, the outer skin of the pomegranate becomes soft and can be scratched under gentle pressure.  The shape changes with the sides becoming slightly squared it will look flattened on the sides.   
   As the seeds or arils as they are called reach their maximum juice content, they press against the outer wall and cause the sides to flatten.  
   Pomegranate color ripens to a deep red shade on the outside.  Before ripening, the skin is hard, tight and cannot be easily scratched.  
   Unripe pomegranate fruit is round in shape much like an apple. It is considered ready for harvest when the fruit makes a metallic sound when tapped.  If the fruit becomes over-mature, it tends to crack open if rained upon.

  Once a pomegranate is picked it stops ripening but develops more flavor in storage.  Select fruit that are weighty for their size with taut, glossy, unbroken skin.

Tips for Storage

  Pomegranate keeping quality is similar to that of apples.  They should be kept in a cool, dry, well-ventilated place, out of direct sunlight.  Whole fruit can be refrigerated and will keep as long as 2 months.  Fresh seeds or juice will keep in the refrigerator for up to 5 days.  

  Pomegranate arils can be frozen for later use.  To freeze, spread the arils, single layer, on a baking sheet lined with wax paper.  Put them in the freezer for no more than 2 hours, then transfer to a moisture, vapor-proof freezer bag or container for storage.  Return to the freezer and use within one year.

  The juice can be frozen or canned, however freezing is recommended as it maintains its flavor and color better.  To freeze, fill freezer containers, leaving ½ inch headspace.  Label with the date and store in the freezer in an upright position until juice is frozen.  Best if used within one year.

Fruit Uses

  The edible portion of the fruit includes the seeds and the juice-filled sacs that cover them.  They can be used as a garnish in fruit cups, compotes, salads, desserts, and as a snack.  
   The juice is used to make jellies, puddings, desserts, and drinks.  Grenadine is made from pomegranate juice and is used as a flavoring for some beverages.  Grenadine is a delicious topping for chilled fruits or ice cream.  Additionally, dried pomegranates seeds and juice sacs are available as spices in specialty stores.

   After the pomegranate is opened by scoring it with a knife and breaking it open, the seeds are separated from the peel and internal white pulp membranes. Separating the seeds is easier in a bowl of water because the seeds sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate. 
   Another effective way of quickly harvesting the seeds is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl, and smack the rind with a large spoon. 
   The seeds should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embedded seeds to remove. The entire seed is consumed raw, though the watery, tasty sarcotesta is the desired part. The taste differs depending on the variety or cultivar of pomegranate and its ripeness.

   Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic ellagitannins contained in the juice. 
   Pomegranate juice has long been a popular drink in Europe, the Middle East and is now widely distributed in the United States and Canada.

   Grenadine syrup long ago consisted of thickened and sweetened pomegranate juice, now is usually a sales name for a syrup based on various berries, citric acid, and food coloring, mainly used in cocktail mixing. In Europe, Bols still manufactures grenadine syrup with pomegranate. 
   Before tomatoes, a New World fruit, arrived in the Middle East, pomegranate juice, molasses, and vinegar were widely used in many Iranian foods, and are still found in traditional recipes such as fesenjān, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup).

   Pomegranate seeds are used as a spice known as anardana (from Persian: anar + dana‎‎, pomegranate + seed), most notably in Indian and Pakistani cuisine. 
   Dried whole seeds can often be obtained in ethnic Indian subcontinent markets. These seeds are separated from the flesh, dried for 10–15 days, and used as an acidic agent for chutney and curry preparation. 
   Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as daru from the Himalayas are regarded as high quality sources for this spice.

   Dried pomegranate seeds, found in some natural specialty food markets, still contain some residual water, maintaining a natural sweet and tart flavor. Dried seeds can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream.

   In the Caucasus, pomegranate is used mainly for juice. In Azerbaijan, a sauce from pomegranate juice narsharab, (from Persian: (a)nar + sharab‎‎, lit. "pomegranate wine") is usually served with fish or tika kabab. 
   In Turkey, pomegranate sauce (Turkish: nar ekşisi) is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts such as güllaç. Pomegranate syrup or molasses is used in muhammara, a roasted red pepper, walnut, and garlic spread popular in Syria and Turkey.

   In Greece, pomegranate (Greek: ρόδι, rodi) is used in many recipes, including kollivozoumi, a creamy broth made from boiled wheat, pomegranates, and raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avocado-pomegranate dip.

   Pomegranate is also made into a liqueur, and as a popular fruit confectionery used as ice cream topping, mixed with yogurt, or spread as jam on toast. In Cyprus and Greece, and among the Greek OrthodoxDiaspora, ρόδι (Greek for pomegranate) is used to make koliva, a mixture of wheat, pomegranate seeds, sugar, almonds, and other seeds served at memorial services. 

   In Mexico, they are commonly used to adorn the traditional dish chiles en nogada, representing the red of the Mexican flag in the dish which evokes the green (poblano pepper), white (nogada sauce) and red (pomegranate seeds) tricolor.

CHERRY

   The cherry fruits of commerce usually are obtained from cultivars of a limited number of species such as the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus). 
   The name 'cherry' also refers to the cherry tree, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.

   Like most temperate-latitude trees, cherry seeds require exposure to cold to germinate (an adaptation which prevents germination during the autumn, which would then result in the seedling being killed by winter temperatures). 
   The pits are planted in the autumn (after first being chilled) and seedlings emerge in the spring. A cherry tree will take three to four years in the field to produce its first crop of fruit, and seven years to attain full maturity. Because of the cold-weather requirement, none of the Prunus genus can grow in tropical climates.

SEASON

   Cherries have a short growing season and can grow in most temperate latitudes.Cherries blossom in April (in the Northern Hemisphere) and the peak season for the cherry harvest is in the summer. In southern Europe in June, in North America in June, in England in mid-July, and in southern British Columbia (Canada) in June to mid-August. In many parts of North America, they are among the first tree fruits to flower and ripen in mid-Spring.

   the Southern Hemisphere, cherries are usually at their peak in late December and are widely associated with Christmas. 'Burlat' is an early variety which ripens during the beginning of December, 'Lapins' ripens near the end of December, and 'Sweetheart' finish slightly later.

PRODUCTION

   In 2014, world production of sweet cherries was 2.25 million tonnes, with Turkeyproducing 20% of this total. Other major producers of sweet cherries were the United States and Iran. World production of sour cherries in 2014 was 1.36 million tonnes, led by Russia, Ukraine, Turkey and Poland.

NUTRITION 

   Raw sweet cherries are 82% water, 16% carbohydrates, 1% protein, and negligible in fat(table). As raw fruit, sweet cherries provide little nutrient content per 100 g serving (nutrient table). Dietary fiber and vitamin C are present in moderate content while other vitamins and dietary minerals each supply less than 10% of the Daily Value (DV) per serving, respectively (table).

   Compared to sweet cherries, raw sour cherries contain slightly higher content per 100 g of vitamin C (12% DV) and vitamin A (8% DV) (table).

BENEFIT

• Whittle your waistline
• Ease muscle soreness
• Balance your blood pressure
•  have powerful antioxidant in their skin.
• fight against cancers, aging and neurological diseases, and pre-diabetes condition.
• help relieve neurosis, insomnia and headaches.
• effective in reducing heart-disease risk factors through scavenging action against free radicals.

HOW TO SELECT AND STORE CHERRIES

   selecting cherries at the store, look for shiny, firm fruits with green stems attached. Green stems are a freshness indicator. Avoid choosing soft cherries with major bruises or blemishes.

Store cherries unwashed and uncovered in the coldest part of the refrigerator.

   Avoid storing cherries near strong-smelling foods (like onions or garlic). Your cherries can take on the odor of these foods which alters their taste.

   Rinse cherries under cold water only when you are ready to use or eat them.

   Avoid placing cherries near windows, sunlit areas or other warm areas for a prolonged period of time. Warm environments cause cherries to deteriorate quickly.

   Periodically check your cherries for decay. Remove rotten cherries immediately in order to preserve the rest of your bag or clamshell.

Pitting Cherries By Hand

1. Rinse cherries under cold water, and remove the stem.
2. Take an unused, standard-size paper clip and separate the two curved ends. This creates a flat ‘S’ shape.
3. Take the end that best fits the size of your cherry, and push it into the stem end of the cherry.
4. Once the paper clip reaches the end of the cherry pit, twist the paper clip and pop out the pit.

Using a Cherry Pitter to Pit Cherries

1. Rinse cherries under cold water, and remove the stem.
2. Place the cherry on the curved part of the pitter, underneath the spike.
3. Squeeze the pitter so that the spike goes through the cherry, forcing out the pit.
4. Double check to make sure the pit has exited the cherry.

HOW TO JUICE FRESH CHERRIES

1. Wash, stem, and pit cherries.
2. Process in a juicer. Reprocess the skins several times until all of the moisture has been removed. You’ll end up with small bricks of cherry skin which are very tasty and can be used in recipes, hot cereal, or smoothies.
3. Any foam that develops can be skimmed off if desired.
4. Cherry juice is best enjoyed immediately; however, if you want to store it and browning bothers you, add citric acid to prevent it.

FRUIT USES

   To prepare cherry, remove the stalk, wash them gently in cold water, and pat dry in soft cloth. Ripe ones can be eaten as a whole including skin to get the maximum benefits.

   Sweet cherries are being employed in several recipes, Sweet cherries can be eaten all alone, without any additions/seasonings.

• A fruit cocktail can be prepared with cherry, peach, pineapple, pear and grape.
• Add in fruit salads with Cherry, pear, apricot, and pineapple.
• Add dried cherries in fruit-cakes, bread, muffins, and cookies.
• Use cherry for desserts, pie fillings, and Toaster Pastries.

   Tart cherries mainly employed in the preparation of sauce, pie fillings, jams, muffins, and cheesecakes. Tart cherry fruit juice concentrates a favorite refreshing drink among athletes and various sports personnel. Dried tart cherries make delicious additions to meals and snacks.

RHUBARB

   Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. It is a herbaceous perennial growing from short, thick rhizomes. It produces large poisonous leaves that are somewhat triangular, with long fleshy edible stalks and small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.

   In culinary use, fresh raw leaf stalks (petioles) are crisp (similar to celery, although they do not share the same family) with a strong, tart taste. Although rhubarb is not a true fruit, in the kitchen it is usually prepared as if it were. 
   Most commonly, the stalks are cooked with sugar and used in pies, crumbles and other desserts. A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.

   Rhubarb contains anthraquinones including rhein, and emodin and their glycosides (e.g. glucorhein), which impart cathartic and laxative properties. It is hence useful as a cathartic in case of constipation.

Health benefits of Rhubarb

   Rhubarb is one of the least calorie vegetables. 100 g fresh petioles carry just 21 calories. Nonetheless, it holds some vital phytonutrients such as dietary fiber, polyphenolic antioxidants, minerals, and vitamins. Further, its petioles contain no saturated fats or cholesterol.

NUTRITION

   The stalks are good at several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

   Red color stems carry more vitamin-A than the green varieties. Further, the stalks also contain small amounts of polyphenolic flavonoid compounds like ß-carotene, zeaxanthin, and lutein. 

   These compounds convert into vitamin-A inside the human body and deliver same protective effects of vitamin-A. Vitamin-A is a powerful natural antioxidant which is required by the body for maintaining the integrity of skin and mucosa. It is also an essential vitamin for healthy eyesight. Research studies suggest that natural foods rich in vitamin-A may help protect from lung and oral cavity cancers.

   As in other greens like kale, spinach, etc., rhubarb stalks also provide proper amounts of vitamin-K. 100 g of fresh stalks provide 29.3 µg or about 24% of daily recommended intake of this vitamin. 
   Vitamin-K has a potential role in bone health by promoting osteoblastic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has an established role in the treatment of Alzheimer's disease.

   The stalks also contain healthy levels of minerals like iron, copper, calcium, potassium, and phosphorus. However, most of these minerals do not absorb into the body as they undergo chelation into insoluble complexes by oxalic acid, which then excreted out.

   Fresh rhubarb stalks can be readily available in the markets from April until August. If you are growing them in the backyard, harvest its leaf petiole (stalk) by grabbing at its base, simultaneously pulling and twisting as you do it while snapping celery stalks. Immediately separate the petiole from its leaf part (leaf blade).
   Green tops of rhubarb contain oxalic acid as well as poisonous glycosides. Additionally, the top greens drain away nutrients from its stalk.

CHOOSE THE RIGHT

   While buying from the markets look for fresh, firm, crispy bright-red color stalks. They usually put for sale in bunches along with other typical greens. Avoid those stalks that feature dull, slump or bruise or blemishes on the surface.

   fresh rhubarb, look for moderately-thin, crisp, dark pink to red stalks. Greener, thicker stalks are stringier, coarser, and more sour. The leaves should be unwilted and free of blemishes. Avoid any that is wilted, pithy, stringy or rough-textures.

STORAGE 

   Once at home, harvested or purchased stalks should be placed in a plastic bag and stored in the refrigerator set at 32°F and 95 percent relative humidity. This way, stalks can stay fresh for about 2-3 weeks.

   In the shops, one may also find ready-to-use, processed rhubarb preparations like canned, vacuum-packed, freeze-dried,

Rhubarb Selection and Storage

   Fresh rhubarb is quite perishable. Place the stalks in a plastic bag to retain moisture and store for 3 to 5 days in the refrigerator crisper drawer.

   To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year at 0 degrees F. Rhubarb is also easily canned.

SEASON

   The hothouse rhubarb variety is normally available year-round, while peak season for field-grown rhubarb is April to June.

COOKING USE 

   For cooking, the stalks are often cut into small pieces and stewed (boiled in water) with added sugar, until soft. Little water is added, as rhubarb stalks already contain a great deal of water.
   Rhubarb should be processed and stored in containers which are unaffected by residual acid content, such as glass or stainless steel. Spices such as cinnamon, nutmeg, and ginger are sometimes added. 
   Stewed rhubarb or rhubarb sauce, like applesauce, is usually eaten cold. Pectin, or sugar with pectin, can be added to the mixture to make jams.

   A similar preparation, thickened with cornstarch or flour, is used as filling for rhubarb pie, tarts, and crumbles, leading to the nickname "pie plant", by which it is referred to in many 19th-century cookbooks.

   In recent times rhubarb has often been paired with strawberries to make strawberry-rhubarb pie.

   In former days, a common and affordable sweet for children in parts of the United Kingdom and Sweden was a tender stick of rhubarb, dipped in sugar. 
   It is still eaten this way in western Finland, Norway, Iceland and Sweden, and also some other parts of the world. In Chile, Chilean rhubarb, which is only very distantly related, is sold on the street with salt or dried chili pepper, not sugar.

   Rhubarb can be used to make a fruit wine or sima. It is also used to make compote. Being a bit sour, it is very refreshing and can be drunk cold, especially during the summer.

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