Tips On How To Handle Ice Cream Head Ache

A number of foods that lead to excellent memories. Whenever you consume turkey, it generally makes you think of The thanksgiving holiday. There might be some type of classic or cultural food which makes you think of home for the vacations. Whenever you take in a hot dog, it may cause you to think about the baseball park or perhaps a wonderful baseball game. If you drink a glass of lemonade, it could take you back to a lazy summer season . Another great summer memory is frequently elicited by consuming your preferred frozen goodies .

Nothing at all reminds you of enjoyable summer days like an ice cream cone or perhaps a plate of the favored taste. This is what celebrates the time of year for most people. It also is really a preferred sweet treat for many individuals and so they appreciate it all year long. Even though it’s full of energy, it’s usually so tasty which it’s hard for individuals to resist. In case you’ve consumed soft ice cream at any point in time, then it’s likely that you know never eat it too fast though or otherwise you are going to suffer.

Exactly What Is The Ice Cream Headache?

You dig into your favourite soft ice cream and you do so with great rate since it’s delightful and you would like to eat it up. No sooner do you get it to your mouth that you experience that accustomed discomfort that you have encountered before. That terrible stabbing ache in your headache slows you down as well as causes you to feel just terrible. So just why does this occur? What makes the actual ice cream head ache come about anyway?

Ice cream head pain take place due to the fact any time something cold hits the roof of your oral cavity, it activates that cold headache. This in turn leads to a dilation of blood vessels inside the head. The actual dilation could possibly be the effect of a nerve center that’s found above the roof of the mouth. Whenever this neural center gets cold, it has a tendency to overreact, and it tries to virtually “heat” your brain. This is why the science, however it doesn’t help that dreadful pain that you undergo every time.

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Watermelon is Cool Nutrition

Watermelon (Citrullis lanatus) belongs to the Cucurbitaceae family. It grows on vines with big leaves and the vines creep along the ground. Watermelons grow in a number of shapes from round to oblong.

Watermelons have a thick rind but the inside flesh is juicy and sweet when the fruit is ripe. The rind is a shade of green with darker green stripes or spots. It’s considered to be a real treat in the summer with its light sweet flavor. The pulp usually has mature black seeds that must be discarded.

Choosing the Best

The qualities to look for when choosing the best watermelon include the following.

  • Heavy for its size
  • Smooth rind
  • No bruises or dents
  • Should not sound hollow when tapped

If buying pre-cut watermelon, you can inspect the flesh or pulp. The pulp should have a nice deep color. Also the seeds should be dark colored indicating maturity.


Watermelon is hardy and can be stored at room temperature for up to a week. In fact, studies indicate that the some of the antioxidants in the watermelon will increase when this fruit is stored in a room with a temperature higher than 60 degrees.

If you will not be eating the watermelon within a week after purchase, or you cut the watermelon, then it needs to be refrigerated. Cut pieces should be wrapped with plastic wrap to keep them moist. Watermelon is 92% water and will absorb odors also if not covered.

Preparing and Cooking

Preparing a watermelon to eat is easy.

  • Wash the watermelon rind
  • Dry the rind
  • Slice the watermelon
  • Slice into wedges or segments as thick as desired

If you want melon balls for salads or cereals, you can use a melon-baller to remove pulp.

Watermelon is used in:

  • Jam
  • Fruit salad
  • Ice cream
  • Jelly
  • Sorbet

Of course, some people will swear that the only way to eat watermelon is as simply as possible – a chilled slice or wedge.

Nutrition Highlights

Watermelon has a number of important nutrients. It contains plenty of Vitamin A and C. These are important antioxidants for neutralizing the free radicals that damage cells. Antioxidants can lower cholesterol levels, help build a strong cardiovascular system and improve immune system functioning.

Watermelon also has Vitamin B6 which improves energy levels and high levels of potassium and other minerals needed for a healthy heart, healthy organ functioning, and strong bones.

One (1) wedge of watermelon has a significant amount of the following nutrients:

  • Vitamin A – 1627 mcg
  • Vitamin C – 23.2 mg
  • Vitamin B6 – 0.1 mg
  • Dietary fiber – 1.1 g
  • Folate – 8.6 mcg
  • No cholesterol
  • Thiamin – 0.1 mg
  • Riboflavin – 0.1 mg
  • Niacin – 0.5 mg
  • Folate – 8.6 mcg
  • Calcium – 20.0 mg
  • Phosphorous – 31.5 mg
  • Potassium – 320 mg
  • Magnesium – 28.6 mcg
  • Zinc – 0.3 mg
  • Copper – 0.1 mg
  • Manganese – .1 mg
  • Selenium – 1.1 mcg

For a summer light fruit, it’s sure heavy with nutrients!

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Authentic Japanese Wasabi is a Healthy Dietary Treasure

Authentic wasabi root is taken from the Japanese Wasabia Japonica plant. Often compared to horseradish, true wasabi fans are quick to point out they are not the same thing at all. The wasabi underground stem is called the rhizome and the part of the plant most sold in the grocery stores. The root contains most of the nutrients.

You may be surprised to discover that true wasabi root is a member of the watercress family. It can be expensive because it is not an easy plant to grow. It is a nubby root that is usually green or greenish-white. Wasabi has a hot spicy flavor and that is exactly what people like about it.

Choosing the Best

When buying wasabi, you want to look for a fresh looking root with no signs of rot or moisture damage. The roots should be approximately 1 ½ inches long. Be prepared to pay a significant amount of money for one wasabi root if it is authentic Wasabia Japonica.


To keep your wasabi root fresh:

  • Dampen a paper towel
  • Wrap the paper towel around the root
  • Refrigerate for up to one month

If you want to store the wasabi for as long as a month then you should re-dampen the towel and rinse the root periodically.

Preparing and Cooking

Wasabi root can be sliced or grated for recipes or turned into a paste for sauces and dips. It is used in salads, sauces, mashed potatoes and chicken dishes. The wasabi paste is a frequent accompaniment to sushi.

To prepare the wasabi root for use:

  • Put on thin rubber gloves
  • Rinse the wasabi in cool water
  • Peel the skin off the root using a paring knife like you would use on a potato
  • Remove the root knobs if root will be grated
  • Rinse the peeled root in cool water

If you are going to grate the wasabi, a ginger grater works well. You can also slice the wasabi to use in recipes.

The leaves of wasabi are edible if your root happens to have leaves attached. You can boil them for a few minutes and use them in salads and recipes. They are especially delicious when mixed with soy sauce.

Nutrition Highlights

Wasabi has virtually no cholesterol and no saturated fat, but is high in dietary fiber. Eating wasabi root will give your body a good supply of Vitamins B6 and C and also of magnesium and potassium in addition to other essential minerals.

The vitamins B6 and C are important to overall body health. Vitamin B6 helps the body breakdown protein and then assists the building of non-essential proteins. Vitamin B6 also helps the body produce healthy red blood cells. Vitamin C is needed for building connecting tissue and it also supports a healthy immune system.

Fiber helps with digestion and lowers cholesterol. The wasabi root minerals promote a healthy cardiovascular system.

One cup of sliced wasabi has significant amounts of the following nutrients:

  • Vitamin A – 45.5 I.U.
  • Vitamin C – 54.5 mg
  • Dietary fiber – 10.1 g
  • Folate – 23.4 mcg
  • Iron – 1.3 mg
  • No cholesterol
  • No saturated fat
  • Calcium – 166 mg
  • Phosphorous – 104 mg
  • Potassium – 738 mg
  • Magnesium – 89.7 mcg

Wasabi adds an interesting and unique flavor to your meals. It’s heart healthy and flavorful.

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Little Tabasco Peppers Pack Big Flavor

The tabasco pepper (Capsicum frutescens) is a chili pepper that is moist or juicy on the inside unlike other chili peppers. Usually about 1 ½ inches long it has an oblong narrow shape. These peppers are mostly grown in the Gulf coastal states in the United States having originally been brought to the region from Tabasco, Mexico. When ripe they have a bright red color.

Chili peppers contain a compound named capsaicin that resides mostly in the seeds and membranes. The amount of capsaicin in the pepper determines how hot it will be.

The hot in tabasco peppers is measured using the Scoville Organoleptic Test which produces an answer in Scoville Units. Chili peppers can range from 0 units (not hot) to 300,000 (extremely hot). Most tabasco peppers used in cooking rate 30,000 to 80,000 Scoville Units making them medium hot.

Of course Tabasco peppers are famous for being used to make the popular Tabasco sauce.

Choosing the Best

The best tabasco peppers will have a smooth skin and a bright red color. They will look fresh and crisp. Older peppers will look wrinkled and dry and possible have spots and other blemishes.

It should be mentioned that you can buy bottled whole tabasco peppers in vinegar at the grocery store.


When preparing the peppers for storage or cooking you should wear rubber gloves. The capsaicin in the pepper’s juice can burn your skin. You should also be very careful to not rub your eyes while handling the peppers.

Tabasco peppers can be stored in a variety of ways. If you bought fresh peppers and plan on using them soon, you can store the peppers whole in a paper bag in the refrigerator for up to 5 days. Wash them first under cool water and pat dry before placing in the crisper.

Some people will wash and dry the peppers and then store them between paper towels.

Fresh, dried or roasted tabasco peppers can also be frozen for later use. They can be frozen whole after washing, or you can go ahead and freeze them sliced or chopped. They can be frozen for approximately 6 months.

  • Put on latex gloves while handling
  • Wash the peppers
  • Gently remove excess moisture
  • Cut off stems
  • Core if desired (unless you want to keep the membranes and seeds intact for hotness)
  • Leave whole or slice into strips
  • Freeze in a plastic baggie.

If you decide to freeze your tabascos, just be aware that they will be soggy once thawed out. There is no loss of nutrition or flavor and are ideal for adding to recipes. Most of the spicy hot in a tabasco pepper is found in the seeds and membranes (core). These can be removed to significantly lower the pepper’s hotness.

Preparing and Cooking

If you stored your peppers in the freezer, you can remove the amount you need and leave the rest in the freezer.

If the peppers were stored whole in the refrigerator, then you will need to cut the stems and core before slicing or chopping. It’s important to cut tabasco peppers carefully so the juice does not squirt into your face or on your skin.

Tabasco peppers are quite versatile. They are used in the following ways:

  • Chili pots
  • Added to sauces
  • Salsas
  • Nachos
  • Added to soups
  • Roasted peppers for salads and sandwiches

Nutrition Highlights

Tabasco peppers may be small but they have plenty of nutrition.

Tabasco peppers are high in Vitamin A, C and folate. All of these vitamins are important for cardiovascular health. Other nutrients benefiting the heart and circulatory system include high amounts of phosphorous, magnesium and potassium. Chili peppers also contain iron. In addition, there is a significant amounts of fiber in tabasco peppers to aid digestion and reduce cholesterol.

Tabasco peppers can add plenty of spicy hot flavor to your foods while also adding good nutrition. Tabasco lovers will tell you that’s all part of the fun!

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The Delicious Sweet Strawberry!

The strawberry (Fragaria virginiana) is a beautiful red colored fruit that is pleasing to both the eye and the palate. It has a red skin and red flesh and really dresses up any recipe it’s used in. The skin has little yellow seeds. On top of the strawberry is a green cap that may have leaves still attached when purchased.

There are many varieties of strawberries grown in the United States and most are grown by farmers but they also grow wild. This fruit can be very sweet when fully ripe and that’s when it’s at its most delicious.

Choosing the Best

Mature strawberries have a deep dark red color. The color of this fruit gets darker and darker as the berry ages. Strawberries do not continue ripening once they have been picked which is why people sometimes discover the fruit sold in the stores is not sweet. The strawberries were picked before they were ripe enough to be sweet.

The best strawberries will be a uniform red color and there will not be any colorless patches. Strawberries with white, green or yellow patches are going to taste sour because they are not even close to being ripe.

When buying strawberries, it’s important to check for mold and especially when they are in plastic containers. Just one bad strawberry can ruin most of the package. You can look for signs of juice that has run or excess moisture indicating a strawberry is rotting. Choose berries that are firm and dry and do not show signs of damage.


Strawberries must be refrigerated because they are very perishable. They should be eaten within a few days of purchase and the sooner the better because they will not stay fresh past a few days.

  • Do not wash the strawberries
  • Pick through the container looking for damaged or moldy berries
  • Place whole strawberries in a container that allows some air circulation (can reuse original container)
  • Refrigerate

You will not wash the strawberries until you are ready to eat them to avoid promoting the growth of mold. You should not cut them either until ready to use them in a salad or dessert.

After buying strawberries, check for damaged fruit that needs to be discarded. Place the remaining strawberries in a covered container that is placed on a refrigerator shelf.

Strawberries can be frozen as follows:

  • Rinse the berries under cold water
  • Pat dry
  • Remove debris
  • Discard damaged berries
  • Place the remaining strawberries on a cookie sheet
  • Freeze
  • Once frozen, move the strawberries to a plastic bag in the freezer

Frozen strawberries can last up to 12 months. When they are thawed they will be softer than fruit that has not been frozen, but the nutritional quality and flavor will still be intact.

Preparing and Cooking

Fresh strawberries must be handled gently because they can be easily damaged or crushed. To prepare strawberries for eating or cooking is simple.

  • Put strawberries in a strainer
  • Gently run cold water over them
  • Pat dry
  • Remove any debris
  • Cut off caps and stems with a paring knife
  • Slice or leave whole

If you froze the strawberries they will need to be thawed completely unless they will be cooked in a recipe like strawberry pie or cobbler. If the frozen strawberries will be cooked, they can be used frozen.

Strawberries are delicious in fruit salads and desserts like cakes, pies and ice cream. Strawberry pie is a very special treat. Strawberry muffins, pancakes and scones are popular breakfast foods. Many people will add strawberries to a bowl of cereal or oatmeal. They can be added to protein or milkshakes too. Strawberries are turned into jam, jellies and sauces too.

Nutrition Highlights

The strawberry is anti-aging food. It contains plenty of phenol antioxidants which fight free radicals. Free radical damage to cells can lead to early aging and diseases like cancer. In addition, the phenols support efficient metabolic process as do the anthocyanins and the flavonoids. Strawberries contain high levels of Vitamin C and manganese.

The vitamins and minerals in strawberries also provide protection against heart disease. The fiber content aids digestion and works to prevent colon cancer from developing. Strawberries are high in fiber, magnesium, phosphorous, and potassium. These minerals are essential for healthy bones and the cardiovascular system.

Following are the primary nutrients found in one (1) cup of halved strawberries.

  • Vitamin A – 18.2 I.U.
  • Vitamin K – 3.3 mcg
  • Vitamin C – 89.4 mg
  • Dietary fiber – 3.0 g
  • Folate – 36.5 mcg
  • No cholesterol
  • No saturate fat
  • Calcium – 24.3 mg
  • Phosphorous – 36.5 mg
  • Potassium – 233 mg
  • Magnesium – 19.8 mg
  • Manganese – .6 mg
  • Omega-3 fatty acids – 98.8 mg
  • Omega-6 fatty acids – 137 mg

Strawberries are simply loaded with good nutrition and sweet flavor.

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The Little Veggie with Powerful Punch: The Soybean

Commonly used in Chinese cuisine, the soybean is becoming popular across the globe. The soybean is often confused with a pulse but is actually classified as an oilseed. It grows annually with a history going back over 5,000 years to Asia.

Soybeans can be found in many fermented and non-fermented foods. Fermented foods containing soybeans include soy sauce, miso, and other sauces like natto. Non-fermented soy foods include soymilk and tofu. Soybean meal is a source of protein in animal feed.

Choosing the Best

For the best flavor, choose fresh soybeans with bright green pods. Each pod will have up to four soybeans when shelled. Shelled fresh soybeans are sometimes available in refrigerated sections at local markets. The soybeans should be bright green. Frozen soybeans are also shelled and available.


Soybeans should be used as soon as possible. The freshness deteriorates quickly. However, it is possible to store soybeans by refrigerating them in sealed containers. If soybeans are shelled they can be frozen for two months.

Preparing and Cooking

It is easy to increase the nutritional power of any meal with soybeans. Adding soy to a favorite recipe is tasty and pleasing to everyone. Soybeans improve a person’s efforts of living a healthy lifestyle.

One of the most popular soybean products is tofu. Tofu is a soybean curd paste that is high in protein. It is added to soups, stir-fries, and other dishes to give a big boost of flavor and protein.

The current trend is to add shelled soybeans to salads and pasta. The shelled soybeans give a fresh, crisp nutty taste and a burst of protein to the dish. A cold pasta salad is transformed with a handful of shelled soybeans. A tossed salad becomes something new with the addition of fresh soybeans.

The nutritional benefits of the soybean can also be added to a dish with sauces that make use of soybeans. Soy sauce, or shoyu, and miso are the two most popular sauces containing soybeans. Soy sauce can be added to numerous dishes for a unique flavor.

Nutrition Highlights

Soybean oil contains omega-3 fatty acids. This special nutritional component has many health benefits. Soybean oil is one of the only vegetable oils to contain this component.

Nutritional data for one serving which is 3.5 ounces is as follows:

  • Carbohydrates – 30.16 g
  • Dietary fiber – 9.3 g
  • Fat- 19.94 g
  • Protein – 36.49 g
  • Lysine – 2.706 g
  • Vitamin C – 10%
  • Vitamin K – 45%
  • Calcium – 28%
  • Iron – 126%
  • Potassium – 38%
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Rock Melon, Muskmelon, Rock melon…It’s All the Same!

A rock melon is a rock melon (Cucumis melo) and a muskmelon. They are just names for the same kind of fruit. The rock melon is very distinctive because it has a rind that looks like white netting over a skin and the skin is not edible. There are no ribs. When you cut the rock melon in half, you will find a light orange colored pulp and a grouping of seeds in the middle. The seeds lay in a natural hollow as opposed to being imbedded in the flesh. Rock melon grows on a vine like squash or pumpkin.

The rock melon belongs to the same plant species as melons and squashes. A ripe rock melon has a rich flavor. It also has a pleasing scent that tells you it’s ripe.

Choosing the Best

There are many different views on how to tell if a rock melon is ripe. The ripe fruit is much sweeter and the pulp is much softer than that found in an unripe melon. Your goal is to find the ripe melons at the store or farmer’s market which can be challenging.

The best rock melons will have the following qualities:

  • A hollow sound when tapped with the hand
  • No signs of bruising or dents
  • No soft spots indicating the pulp is damaged
  • Feels heavy for its size
  • Sweet scent
  • Stem is separated from the rock melon
  • Stem area yields when lightly pressured

A ripe rock melon will have a skin that is cream colored or light yellow beneath the netting. A green skin indicates the rock melon is not ripe and it should not be purchased.


A whole rock melon can be left to ripen at room temperature if purchased unripe. A ripe rock melon must then be stored in the refrigerator. If it’s ripe when you bring it home then it should go right to the refrigerator. Refrigeration will keep the melon fresh and stop additional ripening.

Rock melon that has been sliced should only be stored in the refrigerator even if not ripe enough for your taste. In some stores you can buy rock melon halves or wedges. Rock melon that has been cut needs to be encased in plastic wrap. Rock melon emits ethylene gas and the gas can change the taste of other foods stored in the refrigerator.

Preparing and Cooking

You need to handle rock melon with care because bacteria can grow on the skin.

  • Wash the melon thoroughly
  • Cut the melon in half
  • Remove the webbing of seeds
  • Cut pulp into smaller pieces if desired

Since rock melon is delicious raw, it’s ready to eat after you remove the seeds. If you plan on adding rock melon to a fruit salad then you will need to cut the rock melon into bite-sized chunks or use a melon-baller to scoop out nuggets of rock melon.

Rock melon will stay fresh and nutritious for up to 6 days in the refrigerator.

Rock melon is delicious in a fruit salad, on a bed of lettuce, or in yogurt. Rock melon balls taste great on cereal too.

Nutrition Highlights

A ripe rock melon will have the most antioxidants. Antioxidants are essential to cell health because they prevent free radical damage. Free radicals can alter cell structure leading to early aging and diseases like cancer. A single cup of rock melon can supply a full day’s value of Vitamin A and a high level of Vitamin C. Vitamin C is also important for maintaining a healthy immune system.

Rock melon can add fiber and essential minerals to your diet too. These nutrients help the digestive system function normally and promote healthy bones and soft tissue. Folate, potassium and niacin promote a healthy cardiovascular system. This is a heart healthy food in many ways.

One rock melon wedge contains the following nutrients in quantity:

  • Vitamin A – 1860 I.U.
  • Vitamin K – 1.4 mcg
  • Vitamin C – 20.2 mg
  • Dietary fiber – 0.5 g
  • Folate – 11.6 mcg
  • Iron – 0.1mg
  • No cholesterol
  • No saturated fat
  • Calcium – 4.9 mg
  • Phosphorous – 8.2 mg
  • Potassium – 147 mg
  • Magnesium – 6.6 mcg

Rock melon is flavorful and nutritious! Call it a rock melon or call it a cantaloupe….it’s the same great fruit!

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Fruit or Veggie: The Rhubarb Battle

Are rhubarbs a plant or a vegetable? Scientifically, rhubarb is classified in the plant category. However, many cooks use rhubarb in desserts and as a fruit. In 1947 a New York court made a bold move and re-classified the plant as a fruit stating that if it is being used as a fruit across the state – and the country – it should be labeled as one. This action resulted in lower taxes paid on the fruit.

Rhubarb grows around the world. A new trend allows for the harvesting of rhubarb in hothouses. Hothouse rhubarb has its own distinctive flavor and is sweeter and tenderer than traditionally grown plants.

Rhubarb plants are perennials that grow from squat rhizomes. The leaves are poisonous but the flavorful stalks are found in a wide variety of sweet and savory dishes.

Choosing the Best

Many cooks celebrate spring when the first rhubarb stalks arrive in the market. When purchasing fresh rhubarb it is important to look for firm stalks with no brown or black spots.

Rhubarb may be forced or grown naturally. Forced rhubarb will have a different color. This type will have a very intense pink or red hue. The leaves will be yellow because of a lack of sun exposure.


Fresh rhubarb, both forced and naturally harvested, have the potential to last for one to two weeks in the refrigerator. Most cooks choose to avoid keeping rhubarb in the fridge for extended periods as it may absorb flavors from other foods and become less firm. The best way to store rhubarb that will not be used in one to two days is to cook and freeze it until ready to use it in a dish.

Preparing and Cooking

To prepare rhubarb cut off the leaves and the ends of the stems. Keep in mind that the leaves are toxic and dispose of them carefully.

After the rhubarb is prepped, it can be sliced into smaller pieces and boiled in water and sugar to make a jam. Other fruit such as strawberries can be added along with pectin, cinnamon, and other spices.

Another popular dish is a rhubarb sauce. To make a sauce the fruit is prepped as above and boiled. Once soft, it is simmered for forty-five minutes. The stalks can be pierced with a fork when done. This sauce has the consistency of applesauce and a vibrant sweet and sour flavor.

Nutrition Highlights

One serving of rhubarb equals 3.5 ounces. Rhubarb is high in Vitamin C and K which are antioxidants that protect cells.

  • Carbohydrates – 4.54 g
  • Sugars – 1.1 g
  • Dietary Fiber -1.8 g
  • Fat – .2 g
  • Protein – .9 g
  • Water – 93 g
  • Vitamin C – 13 % RDA
  • Vitamin K – 28 % RDA
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The Redcurrant Steals the Spotlight

The redcurrant is a sweet and tart ingredient in many jams and jellies. This versatile fruit is delicious in homemade pies. It is often served alone and can be combined with other tasty fruits.

The redcurrant is a member of the gooseberry family and comes from Western Europe. The berries grow on a shrub and are harvested in late summer. The redcurrant has several relatives – the albino or white currant and the black currant. Among these three currants, the redcurrant is felt to have the best flavor profile for food preparation, not too sweet and not too tart.

Choosing the Best

Choosing the best redcurrants is similar to choosing berries or grapes. Look for fruit that is firm, brightly colored, and uniform in size. There should be no mold and no soft spots. Also, try to avoid cuts and tears in the skin as these allow bacteria to enter and break down the flesh.


Unlike many fruits, redcurrants must be stored without pre-washing. Unwashed redcurrants can be stored in the refrigerator for up to one week. However, it is vitally important to wash and rinse the redcurrants before using them after they are removed from the refrigerator.

Preparing and Cooking

The redcurrant is typically used in jellies and jams. In America and England redcurrant jam and redcurrant jelly is a popular condiment served with lamb. The jam is made by boiling the redcurrants and sugar.

In other parts of Europe the red currant is a standard feature in many desserts. In Germany the redcurrant can be found in tortes and tarts. In Austria it is the filling for the famous Linzer torte.

The redcurrant has a huge advantage over the cranberry. Unlike the cranberry that must be cooked before it can be consumed, the redcurrant can be enjoyed raw. Its sweet and tart taste is at its most prominent when the currant is consumed raw.

Nutrition Highlights

Redcurrants are high in vitamin C, iron, dietary fiber, and potassium. This fruit is an excellent anti-oxidant and is very good for the immune system. One interesting effect of the redcurrant is its effects on burns – a jelly made of redcurrants has antiseptic properties that help treat burns.

Redcurrants are full of great nutrients. Dietary fibers aid in digestive health. The high level of anti-oxidants helps fight cancer and defy aging and degeneration.

One serving of redcurrants equals 3.5 ounces:

  • Carbohydrates – 7.9 g
  • Protein – 1.3 g
  • Dietary fiber – 3.5 g
  • Sugar – 7.9 g
  • Vitamin C – 21 mg
  • Iron – 1.2 mg
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Savor a Sweet Raspberry

The raspberry is a dark colored fruit that grows in aggregate. In other words, a single raspberry grows as a group of little fruits. The little fruits called drupelets are attached to a core. Only the drupelets are harvested and the core remains attached to the bush so raspberries have a hollow center. The drupelets have a smooth skin.

The raspberries grow on a prickly bush that grows long stems called canes. On the canes are found the clusters of raspberries.

There are many varieties of raspberries (Rubus idaeus) grown in the United States and Europe. Though red is the most common color, there are also varieties with other colors like black, purple, and yellow. Raspberries are grown by farmers and grow wild. This fruit can have a range of flavors from lightly sweet to tart depending on the ripeness.

Choosing the Best

Mature red raspberries have a very dark color. When buying raspberries, it’s important to check for mildew or mold. Juicy raspberries do not last long after picking and aging fruit will rot quickly. Choose berries that are firm and dry and do not show signs of damage and have not been crushed. You also want to buy berries that have a rich even color that does not look faded.

Raspberries should look plump at the time of purchase.


Raspberries must be refrigerated quickly. They should be eaten within 2 days of purchase and the sooner the better because they have a short shelf life.

  • Check for damaged raspberries and discard
  • Place in ventilated container (can use original carton)
  • Place container in the refrigerator

You will not wash the raspberries until you are ready to eat them to avoid promoting the growth of mold. Once mold grows it will spread rapidly and quickly ruin a whole container of the fruit. In addition, you want to handle the raspberries as little as possible because they are fragile with their hollow cores.

Raspberries can be frozen as follows:

  • Gently rinse in cold water being sure to avoid crushing any berries
  • Let water drain
  • Pat dry
  • Discard damaged berries
  • Place the remaining raspberries on a cookie sheet
  • Freeze
  • Once frozen, move the raspberries to a plastic bag in the freezer

Frozen raspberries can last up to 12 months. When they are thawed they will be softer than fruit that has not been frozen, but the nutritional quality and flavor will still be intact.

Preparing and Cooking

Fresh raspberries must be handled gently because they can be easily damaged or crushed. To prepare raspberries for eating or cooking is simple.

  • Put raspberries in a strainer
  • Gently run cold water over them
  • Remove any debris or crushed berries

If you froze the raspberries they will need to be thawed completely unless they will be cooked in a recipe like raspberry pie or cobbler. If the frozen raspberries will be cooked, they can be used frozen.

Raspberries are delicious in fruit salads and desserts like cakes, pies and ice cream. Raspberry muffins and scones are popular breakfast foods. Many people will sprinkle raspberries over a bowl of cereal or oatmeal. They can be added to protein or milkshakes too. Raspberries are turned into jam, jellies and sauces too.

Nutrition Highlights

The raspberry contains ellagic acid which is an antioxidant element. It’s a phytonutrient that provides natural cell protection by preventing free radical damage. The power of antioxidants to protect the body against disease is under study but it’s already been discovered they are critical to good health. Raspberries are loaded with many antioxidants including the ellagic acid already mentioned, flavonoids and anthocyanins.

The vitamins and minerals in raspberries also provide protection against heart disease. The excellent fiber content aids digestion and works to prevent cancer from developing. Raspberries have high levels of magnesium, phosphorous, and potassium. These minerals are essential for healthy bones and the cardiovascular system.

Following are the primary nutrients found in one (1) cup of raspberries.

  • Vitamin A – 40.6 I.U.
  • Vitamin K – 9.6 mcg
  • Vitamin C – 32.2 mg
  • Dietary fiber – 8.0 g
  • Folate – 25.8 mcg
  • No cholesterol
  • No saturate fat
  • Calcium – 30.7 mg
  • Phosphorous – 35.7 mg
  • Potassium – 186 mg
  • Magnesium – 27.1 mg
  • Manganese – .8 mg
  • Omega-3 fatty acids – 155 mg
  • Omega-6 fatty acids – 306 mg

Raspberries are simply loaded with good nutrition. One cup will supply over half of the Vitamin C needed on a daily basis.

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