Fruit Of The Week CUSTARD APPLE

Ayesha's Kitchen
Ayesha's Kitchen

The custard-apple, also called bullock’s heart or bull’s heart, is the fruit of the tree Annona reticulata. This tree is a small deciduous or semi-evergreen tree sometimes reaching 10 metres (33 ft) tall and a native of the tropical New World that prefers low elevations, and a warm, humid climate. It also occurs as feral populations in many parts of the world including Southeast Asia, Taiwan, India, Australia, and Africa.

The fruits are variable in shape, heart shaped, oblong or irregular. The size ranges from 7 centimetres (2.8 in) to 12 centimetres (4.7 in). When ripe, the fruit is brown or yellowish, with red highlights and a varying degree of reticulation, depending on variety. The flavor is sweet and pleasant.

In some regions of the world, “custard-apple” is another name for sugar-apple or sweetsop (Annona squamosa), a different plant in the same genus. In Britain, “custard-apple” refers to cherimoya, the fruit of Annona cherimola, a third plant in the same genus.

Uses

Food

The fruit is good to eat as is but also makes a sweet drink and can be used as a milk substitute.

Medicinal

The unripe fruit has been used to assist against diarrhea and dysentery. The tree bark is used for skin and mucosae medicines and the seed bark contains useful tannins and astringents. The leaves are believed to have healing properties and have been used against tumors and cancers. The bark has been used on gums to relieve toothaches.

Other

The leaves also provide ingredients used to make dyes, stains, inks, tattoos and mordants. The whole plant is a source of hydrogen cyanide.

Fatty-acid methyl ester of the seed oil meets all of the major biodiesel requirements in the USA (ASTM D 6751-02, ASTM PS 121-99), Germany (DIN V 51606) and European Union (EN 14214).

Cultivars

Tikal

is of excellent quality and medium yield; its flesh is bright-red, except in the white areas surrounding the seeds.

Canul

has a medium fruit with a waxy, shiny dark-red surface and purplish red flesh; it is very aromatic and deliciously sweet with few concretions of hard cells.

Sartenaya

has a medium fruit with a waxy, shiny red surface and pink flesh with a magnificent taste and texture. Although the fruit is not as attractive in appearance as that of the previous two cultivars. the tree is sturdier.

San Pablo

has a long, large fruit with an opaque, light-red surface. The flesh is dark-pink with a good aroma and taste. It is a vigorous, productive cultivar.

Benque

has a big conical fruit with a dark-red surface and very tasty dark-pink flesh.

Caledonia

has a small fruit with a dark surface: it is very attractive to cochineal insects (Philophaedra sp.), which are not very common in other varieties. The flesh is pink and has an excellent taste.

Chonox

has a medium fruit with a red skin and juicy. very tasty pink flesh; it is very productive and, for this reason, often has low-quality fruit. It produces abundant flowers in groups of up to 16.

Recipes:

Lets see, I will update them soon.

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Vegetable Of The Week WINTER MELON / BOTTLE GOURD

Ayesha's Kitchen
Ayesha's Kitchen

The winter melon, also called white gourd or ash gourd, is a vine grown for its very large fruit, eaten as a vegetable. The fruit is fuzzy when young. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The melon may grow as large as 1-2 metres in length. The word “melon” in the name is somewhat misleading, as the fruit is not sweet. Originally cultivated in Southeast Asia, the winter melon is now widely grown in East Asia and South Asia as well.

Winter melon is also a common name for members of the Inodorus cultivar group of the muskmelon (Cucumis melo L), more commonly known as casaba or honeydew melons.

Uses

In North India and Pakistan, the vegetable is used to prepare a candy called Petha. In South Indian cuisine it is used to make curries. Occasionally, it is used to produce a fruit drink which has a very distinctive taste. It is usually sweetened with caramelized sugar, which enhances the taste.

 The winter melon requires very warm weather to grow but can be kept through the winter much like winter squash. The winter melon can typically be stored for 12 months. The melons are used in stir fry or to make winter melon soup, which is often served in the scooped out melon, which has been intricately decorated by scraping off the waxy coating.

The shoots, tendrils, and leaves of the plant may also be eaten as greens.

Winter melon is a common name for the inodorus cultivar group of the muskmelon (Cucumis melo L), or one of its members alternatively known as casaba, honeydew, or Persian.

Vernacular Names

Assamese: komora

Bengali: চাল কুমড়া chal kumṛa (lit. “thatch pumpkin”)

Burmese: kyauk pha-yon thee

Chinese: 冬瓜 dōngguā (lit. “winter melon”)

English: ash gourd, (Chinese) winter melon, fuzzy melon, green pumpkin, wax gourd, white gourd

French: courge cireuse, courgette velue (lit. “hairy zucchini”)

Hindi: पेठा peṭhā, pethakaddu

Indonesian: beligo

Japanese: とうがん tōgan (冬瓜, lit. “winter melon”)

Kannada: boodagumbala

Korean: 동과 donggwa, 동아 donga (冬瓜, lit. “winter melon”)

Malay: kundur

Malayalam: കുമ്പളങ്ങ kumbalanga

Marathi: कोहळा kohḷa

Portuguese: abóbora d’água (lit. “water pumpkin”), comalenge

Sinhala:පුහුල් Puhul

Taiwanese: dangguev (冬瓜, lit. “winter melon”)

Tamil: neer poosanikai (நீர்பூசனி)

Tagalog: kundol

Telugu: booḍida gummadikaaya

Thai: ฟัก fak

Tulu: ಕರ್ಕು೦ಬುಡ karkumbuda

Urdu: پیٹھہ, peṭhā

Vietnamese: bí đao

Recipes:

There are some of the recipes For this vegetable in Ayesha’s Kitchen as listed below:

Kaddu(Pumkin) (My Grandma’s Secret Recipe) Loki Kii Sabzi