1 Mabolo Fruit
The fruit has a velvety skin and reddish or brown in colour and the flesh inside is creamy pinkish or white to yellow in color. The taste is hard to describe but it is creamy and sweet but not too sweet, almost savory in flavor. Other names velvet apple, kamagong.
The tree can grow up to 50 ft tall. Its fruits are fleshy berries that are round or slightly flattened on one side. Mabolo is a very nutritious fruit. Like other fruits, it has protein, potassium, iron, calcium. Vitamin A, vitamin C, and the B-family vitamins. The fruits are said to emit a strong odour that resembles cheese (foul cheesy odour). The smell of this fruit is considered by many people to be unpleasant.
While fruits are nutritious, the other parts of the tree are used in herbal medicines. Barks, and roots are used for treating skin problems like eczema, and also fever and cough.
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2 Meyer lemon Fruit
Meyer lemon - citrus × meyeri
Meyer lemon, is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid distinct from the common or bitter oranges. The fruit is rounder than a true lemon, deep yellow with a slight orange tint when ripe, and has a sweeter, less acidic flavour.
Mature trees are around 6 to 10 ft (2 to 3 m) tall with dark green shiny leaves. Flowers are white with a purple base and fragrant. The lemons contain a highly acidic pH of between 2 and 3. The acidity levels allow for these lemons to be used as antibacterial and antiseptic cleaners.
The Meyer lemon is popular as an ornamental plant for its compact size and it is decorative and suitable for container growing. It is one of the most sweet lemons there is, even their skin is delicious and can be great for cooking. Growing a Meyer lemon tree can either be done in a pot or straight from the ground, but the plant does require plenty of sunlight.
The juice of the lemon can be used to make things such as cocktails and lemonade. This lemon juice can be used to tenderize meat and partially hydrolyzed tough collagen fibers. The low pH denatures the proteins causing them to dry out when the meat is cooked. The juice is also used as a substitution for vinegar and is used to brighten/enhance flavours of vegetables, acting as a preservative.
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3 Mikan Oranges
Mikan - citrus unshiu
Mikan oranges are a variety of Japanese citrus also known as satsumas or unshu mikan. They are a type of mandarin orange, or citrus unshiu, now growing in popularity around the world. Mikans come in four main varieties: goku wase, wase, nakate, and okute.
Unshu Mikan are divided into categories based on maturity. Oranges that are harvested extremely early, from September to October (called Gokuwase), have a thin outside peel and the colour is still a little green. The pulp also has a slightly stronger acidity. Oranges harvested from October to December (called Wase), have a light sourness and the sweetness is stronger. Oranges harvested from November to December (called Nakate) are even sweeter. The outside skin of the orange will also become darker. Oranges harvested at the end of the season, from December to March (called Okute) have a spherical share, the outer skin is thick, and the inside is characterized by a strong sweetness.
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4 Miracle fruit
Miracle fruit - synsepalum dulcificum
Miracle fruit originates from West Africa and has the extraordinary ability to change the way taste buds perceive sour and sweet. The effect comes from a compound known as miraculin. Simply put, the miraculin temporarily blocks the receptors that perceive sour and it also binds protons on the tongue and activates the sweet receptors. The effect is only temporary and once the protein is washed away with saliva then the taste buds go back to normal. The effect can last anywhere from 20 minutes to 2 hours. Other names - miracle berry, miraculous berry, sweet berry.
Put the whole berry in your mouth. Do not bite into the berry because there is a seed inside. Work the skin and pulp of the berry and coat your mouth and tongue with the taste. Savour the sweetness. In 3-4 minutes start tasting foods that are typically sour, like lemons and sour pickle. If you bite into a tomato, it will be the sweetest tomato you have ever eaten. If you sip on dry red wine, it will be a sweet wine instead of dry. The effect lasts from 20 minutes to several hours.
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Fruits in the World - is not a finished project, new fruits are added every day..........
Meyer lemon, is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid distinct from the common or bitter oranges. The fruit is rounder than a true lemon, deep yellow with a slight orange tint when ripe, and has a sweeter, less acidic flavour.
Mature trees are around 6 to 10 ft (2 to 3 m) tall with dark green shiny leaves. Flowers are white with a purple base and fragrant. The lemons contain a highly acidic pH of between 2 and 3. The acidity levels allow for these lemons to be used as antibacterial and antiseptic cleaners.
The Meyer lemon is popular as an ornamental plant for its compact size and it is decorative and suitable for container growing. It is one of the most sweet lemons there is, even their skin is delicious and can be great for cooking. Growing a Meyer lemon tree can either be done in a pot or straight from the ground, but the plant does require plenty of sunlight.
The juice of the lemon can be used to make things such as cocktails and lemonade. This lemon juice can be used to tenderize meat and partially hydrolyzed tough collagen fibers. The low pH denatures the proteins causing them to dry out when the meat is cooked. The juice is also used as a substitution for vinegar and is used to brighten/enhance flavours of vegetables, acting as a preservative.
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3 Mikan Oranges
Mikan oranges are a variety of Japanese citrus also known as satsumas or unshu mikan. They are a type of mandarin orange, or citrus unshiu, now growing in popularity around the world. Mikans come in four main varieties: goku wase, wase, nakate, and okute.
Unshu Mikan are divided into categories based on maturity. Oranges that are harvested extremely early, from September to October (called Gokuwase), have a thin outside peel and the colour is still a little green. The pulp also has a slightly stronger acidity. Oranges harvested from October to December (called Wase), have a light sourness and the sweetness is stronger. Oranges harvested from November to December (called Nakate) are even sweeter. The outside skin of the orange will also become darker. Oranges harvested at the end of the season, from December to March (called Okute) have a spherical share, the outer skin is thick, and the inside is characterized by a strong sweetness.
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4 Miracle fruit
Miracle fruit originates from West Africa and has the extraordinary ability to change the way taste buds perceive sour and sweet. The effect comes from a compound known as miraculin. Simply put, the miraculin temporarily blocks the receptors that perceive sour and it also binds protons on the tongue and activates the sweet receptors. The effect is only temporary and once the protein is washed away with saliva then the taste buds go back to normal. The effect can last anywhere from 20 minutes to 2 hours. Other names - miracle berry, miraculous berry, sweet berry.
Put the whole berry in your mouth. Do not bite into the berry because there is a seed inside. Work the skin and pulp of the berry and coat your mouth and tongue with the taste. Savour the sweetness. In 3-4 minutes start tasting foods that are typically sour, like lemons and sour pickle. If you bite into a tomato, it will be the sweetest tomato you have ever eaten. If you sip on dry red wine, it will be a sweet wine instead of dry. The effect lasts from 20 minutes to several hours.
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Also marolo macurya
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