PAPAYA

Papaya Fruit

Papaya is called as Paw Paw, Papaw, Tree Melon normally greenish yellow, yellow or orange color. This kind of fruits comes from tropical places with higher humidity, native to Mexico, countries of Central America, Thailand, Africa and Asia and growing well in Australia.Papayas are a large, pear-shaped which are all high in vitamin A, C and folate.Due to the tropical appearance and abundant fruit of papaya, it is considered as the demand to protect the landscape settings throughout coastal and southern Texas. The latex is obtained by making a cut on the surface of green fruits early morning and repeating four to five days until latex ceases to flow. The latex contains two proteolytic enzymes, papain and chymo papain.

Types Of papaya

Kamiah Papaya

The kamiah papaya is one of the cultivars of papayas.This medium sized fruit contains orange flesh, thin rind, mild, delicate aroma, smooth texture, and high sugar content. This papaya is round in shape than m ost of other papayas ,because as it contains more flesh in it . The ripeness of this papaya does not depend on the color of the skin. This can be determined when the skin of this fruit yield to the pressure exerted by the finger. This kind of papaya is more resistant to viruses, cutting the costs of the farmers.

 Mexican Red

The Mexican red papaya is reddish to red-orange in color, and it is very sweet in nature. This papaya sweeter and larger than the Hawaiian variety. This type of plant will grow only in the sunlight, and also the tree requires a well drained soil. The fruit is quite elongated in shape. The ripeness of this papaya does not depend on the color of the skin. This can be predicted when the skin of this fruit yield to the pressure exerted by the finger.This fruit also contain much flush in it. A rose-fleshed papaya that is lighter in flavor than Mexican Yellow.

 Mexican Yellow

The Mexican yellow papaya is very similar in taste to the Mexican red papaya.It grows naturally just like the red papaya grows.Mexican yellow papaya is a ripened fruit, and when you press the fruit with your finger, it makes an impression. This kind of papaya is widely available in the United States. This kind of fruit also grows in sunlight with well drained soil. The flesh on the other hand is firmer to bite compared to the Mexican red.A very sweet and flavorful, yellow-fleshed papaya. This kind of fruit can grow up to 10 pounds but it is not as sweet as Hawaiian types.

Solo

The solo/Hawaiian was introduced in Hawaii from Barbados in the year 1911.This fruit is one of the most common varieties of papaya that are available in US.This type of fruit has a reddish orange tinge to the skin. This type of fruit is soft and an excellent quality in taste and texture. The Solo is the most common of all the papaya variety. This tree can either be bisexual or female with an average ratio of 2:1. Thistype of papaya is most commonly found within the tropical regions of the world. This type of papaya is pear shaped.This kind of fruit can weigh 1.1 to 2.2 pounds. This type of fruit does not produce any male plants. These are the least cold hardy Papayas. These kind of fruits can also grown in containers.

Kapoho Papaya

The kapoho papaya was made by horticulturists from the fruit called Solo papaya, that was introduced into Hawaii in 1911, developed by Hawaii's most common commercial cultiva. This is the most common variety found in American supermarkets due to its sweet, golden flesh. This kind of fruit fruit weighs moderately upto 1 1/2 lbs.

Sunrise and Sunset Papayas

The sunrise papaya fruit matures after 9 month after the transplantation and hence it is pear in shape. This kind of fruit grows an average of 22 to 26 ounces depending on the location.The skin of this fruit is smooth, flesh firm and reddish-orange in color. This kind of fruit is sweet containing high sugar content. Plant of this fruit grows at a height of about 3 feet. The sunset papaya also in the shape of small to medium-sized, pear-shaped fruit. The Sunset papaya is a slightly smaller variety similar to the Sunrise, but with firmer flesh.

Waimanalo

The skin of the waimanalo fruit is smooth,glossy and the fruit is in cavity star-shaped. The flesh of this fruit is thick, firm, with orange-yellow in color pretaining high quality with good flavour. This fruit can grow up to an height of 32 inches. Waimanalo has tolerance to some diseases and fungus. It performs well in high moisture areas.This variety is sold in local Hawaii market and is very popular. The seeds of this kind produce a gender ratio of 66% of hermaphrodite and 33% of female variety.

Vista Solo

This kind of fruit is Flesh yeloow-orange colored .This kind of fruit ranges medium to large depending up on the climate.It can grow 5 inches wide, up to 18 inches long.This fruit is hard and high in quality.

Cantaloupe

Cantaloupe fruit is also called as mushmelon, muskmelon, cantalope, rockmelon or spanspek which all together refers a variety of Cucumis melo, comes under the family Cucurbitaceae which includes nearly all melons and squashes.

Fresh cut fruit products which may contain cantaloupe from the Honduran grower Agropecuaria Montelibano, which has been identified by the FDA to have the potential to be contaminated with Salmonella. Fresh Foods had previously begun to recover this product, based on a notice published.

Cantaloupe has a rough rind and its surface may easily be contaminated in the field by soil, unclean irrigation water, animal droppings or unclean water during post-harvest wash. Therefore, it is important to scrub the cantaloupe with a clean brush (used only for produce) under running water before cutting in order to prevent Salmonella from contaminating the flesh.

Use clean cutting surfaces and utensils when cutting this fruit. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and slicing cantaloupe. If cantaloupe skin is bruised or damaged, cut away these parts before eating. Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours. Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.

Cantaloupe and other melons are tasty and nutritious, and we don't want people to stop eating them, Keene said. The most important advice for consumers is to promptly refrigerate or eat cut melons.

How to buy fresh Cantaloupe?

Cantaloupe, generally available from May through September, are produced principally in California, Arizona, and Texas. Some are also imported early in the season.

Purchase cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.After purchase, refrigerate cantaloupes promptly. Wash hands with hot, soapy water before and after handling fresh cantaloupes. Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Don't use soap or detergents.

Look for: There are three major signs of full maturity. First, the stem should be gone, leaving a smooth symmetrical, shallow base called a “full slip.” If all or part of the stem base remains, or if the stem scar is jagged or torn, the melon is probably not fully matured. Second, the netting, or veining, should be thick, coarse, and corky, and should stand out in bold relief over some part of the surface. Third, the skin color (ground color) between the netting should have changed from green to yellowish-buff, yellowishgray, or pale yellow.

Signs of ripeness: A cantaloupe might be mature, but not ripe. A ripe cantaloupe will have a yellowish cast to the rind, have a pleasant cantaloupe aroma, and yield slightly to light thumb pressure on the blossom end of the melon. Most cantaloupe are quite firm when freshly displayed in retail stores. While some may be ripe, most have not yet reached their best eating stage. Hold them for 2 to 4 days at room temperature to allow completion of ripening. After conditioning the melons, some people like to place them in the refrigerator for a few hours before serving.

Avoid: Overripeness is indicated by a pronounced yellow rind color, a softening over the entire rind, and soft, watery, and insipid flesh. Small bruises normally will not hurt the fruit, but large bruised areas should be avoided, since they generally cause soft, watersoaked areas underneath the rind. Mold growth on the cantaloupe (particularly in the stem scar, or if the tissue under the mold is soft and wet) is a sign of decay.

About Yoghurt and How to Make It

Yoghurt is a milk product processed through the addition of a good interaction of organisms, one of which is lactic acid bacteria. Yoghurt in the market is divided into two types, the first is plain yoghurt which is no flavor  addition and drink yoghurt, which is plain yoghurt that have added fruit essence, such as flavor of strawberry, orange, grapefruit, lemon, etc.

Advantages of Yoghurt:

Yoghurt is safe to be consumed by people who are sensitive to milk (causing diarrhea) because of lactose contained in raw milk (dairy) has simplified by the process of fermentation of yoghurt.

When yoghurt consumed on a regular even able to inhibit the levels of cholesterol in the blood. It is because yoghurt contains lactobasillus. Lactobasillus function inhibits the formation of cholesterol in our blood that comes from the foods we eat such as offal or meat.

Enhance our immune system because yoghurt contains a lot of good bacteria that can balance the bad bacteria found in our milk.

How to Make Good Yoghurt

Although it looks difficult, making yoghurt is actually very simple. The equipments we need to make yoghurt are easy to find, such as the pan sized of 40 cm, stirrer, glass jar with lid. All this equipment can be obtained easily in the market or shopping centers such as Carrefour. The main ingredient needed to manufacture yoghurt is just milk. This milk can be either liquid milk but to consider the dairy milk used must be white.

Instructions:

Prepare the milk that was diluted with 1 liter of boiled water and add the milk cream as much as 15%.

Cook over low heat, stirring continued for 30 minutes but do not boil. It is only intended to evaporate the water so that later will form lumps or solid yoghurt.

If it is done, solid yoghurt then removed and cooled approximately until lukewarm then add the yoghurt seed as much as 2-5% of the amount of yoghurt that has been thickened earlier. Seeds of yoghurt is not sold in the market freely but you can find it in a specific store. Or for simply we can use the plain yoghurt (no flavor added, no sugar and no aroma) as the seeds of yoghurt.

Let stand for 24 hours in a closed container to produce a sour taste and a condensed form.

The higher the total solid, the remaining clear liquid the less, and yoghurt produced the better. Solid yoghurt that has not been given this extra flavor can also be used as seeds for further manufacture.

After the yoghurt is done, then it can be added with syrup or sugar to reduce strong sour flavor. Even you can add flavorings (food essence) such as orange flavor, strawberries and lychees that we can get in pharmacies. Yoghurt can be served not only as a beverage, but also with fruit salad as a dressing or as a mixture of frutty ice.

Yoghurt that has been made can be placed in a plastic container or glass. If we want to use plastic containers should be a bit thick, but if you want to save the yoghurt for a longer time it should use a glass container.

Hot Dog

woof woof! hotdog is easy... A hot dog is a sausage served in a sliced bun. It is very often garnished with mustard, ketchup, onions, mayonnaise, relish, and/or sauerkraut. but people had made each best part of it; beef franks, kosher beef hot dogs, delicious lunch meats, premium polish sausage and grilling, hot dogs are a hassle-free food guaranteed to please kids and adults alike. 

As we head into the 4th of July weekend, hot dogs are everywhere. They're on our grill and on our plates. Also Sports and hot dogs go together like cookies and milk, a truly American institution with a rich and interesting history.

 

Do you enjoy eating hot dogs? I hope you won't be put off by my frankness when I tell you that I absolutely love them. Hot dogs or frankfurters are nothing more than ground meat with seasonings. They are easy to make at home. The ideal hot dog is just a hot dog grill away, served hot in a long soft roll! Homemade buns make hamburgers and hotdogs taste out of this world. 

Hot dog fans no longer need to grab a cross-country flight to indulge their passion. the recipes are easy, but the taste depends to your skill in grilling. if you wanna make it healthier consider in balancing the great taste, quality, sustainability and nutrition. use organic ingredients & produce whenever possible. Make everything organic & natural are the best option in any healthy food.

Hotdogs Calories

Me and my family love hot dogs. However, I had issues with hot dogs' components, calories, and fat. How many calories in a hot dog? Curious about how many calories are in Hntdog, Plain? Calories in Hotdogs based on the calories, fat, protein, carbs and other nutrition information submitted for Hotdogs. Oh no - this is a hard call because of the calories in the frank.

 A plain beef frankfurter (hot dog) has about 190 calories. Plus, a regular hot dog bun is around 140-150 calories. so, A regular-sized hot dog only has around 260 calories with the bun, and a turkey dog has even less than that. but watch it! a 1/4 pound Beef Dog with bun can have 480 calories and 15 g of fat. Keep in mind that's without cheese, mayo or any other calorie-laden add-ons that can bump this number up by a couple hundred calories. best recommendation is hot dogs with less than 150 calories and fewer than 14 grams of fat (Sodium should not exceed 450 milligrams and with no more than 6 grams saturated fat).