The encyclopedia of fruit & nuts
edited by Jules Janick and Robert E. Paull.
Wallingford, UK ; Cambridge, MA : CABI North American Office, c2008.
This major reference work provides comprehensive coverage of botanical and horticultural information on temperate, subtropical, and tropical fruit and nuts of economic significance. Coverage is also given to palms, cacti, and common fruit often thought of as vegetable crops. Containing almost 300 entries, the encyclopedia covers the history and origins of specific crops, ecology, breeding and genetics, distribution, uses, and nutritional composition. Entries are arranged alphabetically by family and species, and each entry is followed by a select bibliography. The book will serve as a reference for students and researchers in horticulture, pomology, botany, and plant ecology. High quality color photos and b&w and color drawings are featured throughout. Janick is affiliated with the Department of Horticulture and Landscape Architecture at Purdue University. Paull is affiliated with the Department of Tropical Plant and Soil Sciences at the University of Hawaii-Manoa. An extensive glossary is included. Annotation ¬©2009 Book News, Inc., Portland, OR (booknews.com)
The fruit hunters : a story of nature, adventure, commerce and obsession
Adam Leith Gollner.
New York : Scribner, c2008.
"Adam Leith Gollner draws readers into a Willy Wonka-like world with mangoes that taste like pina coladas, orange cloudberries, peanut butter fruits and the miracle fruit that turns everything sour to sweet, making lemons taste like lemonade. Peopled with a cast of characters as varied and bizarre as the fruit - smugglers, inventors, explorers and epicures - this extraordinary book unveils the mysterious universe of fruit, from the jungles of Borneo to the prized orchards of Florida's fruit hunters to American supermarkets." "Gollner examines the fruits we eat and explains why we eat them (the scientific, economic and aesthetic reasons); traces the life of mass-produced fruits (how they are created, grown and marketed) and explores the underworld of fruits that are inaccessible, ignored and even forbidden in the Western world."--BOOK JACKET.
Facts about star fruit
Has a five-pointed star shape
Has a complicated flavor combination that includes plums, pineapples, and lemons.
Tart varieties can often be identified by their narrowly spaced ribs.
Sweet varieties usually have thick fleshy ribs.
Are an excellent source of vitamin C, low in fat and sodium, and cholesterol free.
Have you ever used a star fruit to print gift wrap with stars? If not, try it. All you need to do is cut a star fruit in half, dip it in paint, and then press it onto your gift wrap paper. Voila! Homemade, personalized gift wrap paper.
Also known as Carambola, the star fruit, is a subtropical fruit that originated in Sri Lanka and the Moluccas. It has been cultivated in Southeast Asia and Malyasia for many centuries. It also grows in the Caribbean, Hawaii, southern Florida, and California.
Star fruit are small, oval-shaped fragrant fruit that range from 3 to 5 inches long with four to six deep lengthwise grooves. Each fruit has an edible thin, waxy bright yellow skin, with a sweet juicy, almost translucent yellow flesh.
When the star fruit is fully ripe, it is simply delicious as a desert. Just remember to avoid buying star fruit that are entirely green
There are two types of star fruit, tart and sweet. Tart varieties generally have narrowly spaced ribs, whereas sweet varieties have thick, fleshy ribs. The best time to find them in stores is from August through March.
An important health risk
Those with kidney trouble should check with a medical professional before consuming star fruit. The juice may be dangerous due to its concentration of oxalic acid. Diabetics may need to avoid this fruit, due to its high amount of sugar.
Star fruits are becoming more popular in the United States. They can be used fresh, as well as in salads. Frequently, the star fruit is used as a garnish. Star fruits are easy to prepare because it does not require any peeling nor seeding before eating.
Article by: St. Louis Public Library staff