It's the most wonderful time of the year to show your appreciation to your clients, vendors and employees
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Christmas is just around the corner! Well, kind of! We can't be the only ones who start planning Christmas months in advance. This craft will help you make unique, beautiful Christmas ornaments.
Round fruits of your choice- Apples, oranges, grapefruit, etc.
Sort your fruit and select only the pieces that are perfectly ripe. You don't want to use unripe fruit, because it's not brightly colored. Ensure the fruit you choose does not have bruises or rough spots.
Fill a pot with water and set it on the stove to boil. You'll need to blanch the fruit in a hot water bath to help it keep its color, which is essential if you plan to use it for decorative purposes.
Lower the fruit into the hot water bath and blanch it for five minutes. Then, remove the fruit and place it directly into an ice bath -- this locks in the fruit’s bright colors.
Dry the fruit with paper towels. You can then dry the fruit one of two ways: in the oven or in the sunlight. Put a piece of parchment paper on a baking sheet and spread the fruit on the sheet evenly, so the pieces don't overlap.
Put the fruit in the oven and bake it at 145 degrees Fahrenheit for four to five hours. If you have chosen to dry the fruit in the sunlight, leave it in the sun for two to four days until the fruit has completely dried. Bring the fruit inside at night if you choose to use this method.
Create a hole large enough to fit ribbon through. String the ribbon through the hole and tie with a ribbon.
Please continue to vote for us in the Chase Main Street Mission Grant!
More info about Fruit Trees: http://www.plantogram.com
If you've never tried one of these then make it a priority to try one. Once you sink you teeth into this sweet fruit you will always look for it every season!!
They are commonly eaten fresh, in salads, as garnishes and in drinks. The fruit have a sweet citrus like flavor that is both delicious and refreshing. They are also great in jams and as a fruit beverage. A mature starfruit can produce up to 200 lbs. of fruit a year! This exciting yellow fruit is shaped just like a star when sliced makes a great decoration in salads and is extremely sweet. Tree produces 2-3 crops a year and is extremely prolific.
The carambola tree is slow-growing, short-trunked with a much-branched, bushy, broad, rounded crown and reaches 20 to 30 ft (6-9 m) in height. Its deciduous leaves, spirally arranged, are alternate, imparipinnate, 6 to 10 in(15-20 cm) long, with 5 to 11 nearly opposite leaflets, ovate or ovate-oblong, 1 1/2 to 3 1/2 in (3.8-9 cm) long; soft, medium-green, and smooth on the upper surface, finely hairy and whitish on the underside. The leaflets are sensitive to light and more or less inclined to fold together at night or when the tree is shaken or abruptly shocked. Small clusters of red-stalked, lilac, purple-streaked, downy flowers, about 1/4 in (6 mm) wide, are borne on the twigs in the axils of the leaves. The showy, oblong, longitudinally 5- to 6-angled fruits, 2 1/2 to 6 in (6.35-15 cm) long and up to 3 1/2 (9 cm) wide, have thin, waxy, orange-yellow skin and juicy, crisp, yellow flesh when fully ripe. Slices cut in cross-section have the form of a star. The fruit has a more or less pronounced oxalic acid odor and the flavor ranges from very sour to mildly sweetish. The so-called "sweet" types rarely contain more than 4% sugar. There may be up to 12 flat, thin, brown seeds 1/4 to 1/2 in (6-12.5 mm) long or none at all.
Food Value Per 100 g of Edible Portion*
Moisture 89.0-91.0 g
Protein 0.38 g
Fat 0.08 g
Carbohydrates 9.38 g
Fiber 0.80-0.90 g
Ash 0.26-0.40 g
Calcium 4.4-6.O mg
Phosphorus 15.5-21.0 mg
Iron 0.32-1.65 mg
Carotene 0.003-0.552 mg
Thiamine 0.03-0.038 mg
Riboflavin 0.019-0.03 mg
Niacin 0.294-0.38 mg
Ascorbic Acid* 26.0-53.1 mg
* According to analyses made in Cuba and Honduras.
For more information on any Carambola visit our site http://plantogram.com/product/carambola/ for a full list of our inventory!
"This is a combination of several fresh fig appetizer recipes. The flavors of fresh figs, tangy goat cheese, salty almonds, sweet honey, and balsamic vinegar contrast to make these a delicious and very pretty appetizer. Arrange figs in a circle, tops facing in, for a flower effect and this will be a lovely addition to a bridal shower menu! If you can find Marcona almonds, use them! They are a Spanish almond that tastes like a cross between an almond and a cashew."
When referring to the total calories contained in the fruit -
The amount of calories cannot increase (ie. that would mean the banana, or whatever fruit you have in mind, is spontaneously gaining energy. Which we all know is impossible). That being said, it is very possible that the fruit is losing calories. When some fruit begin to ripen they give off chemicals that cue other fruit to begin the ripening process. These kinds of fruit are known as "climacteric fruits". Anyways, the chemicals being released, mainly ethylene, need to come from somewhere and when given off, the fruit "loses" a part of its self and thus the calories decrease, albeit by a very tiny amount.
When referring to the total number of calories we can remove from the fruit with our bodies -
When a fruit ripens it converts its starch reserves into sugar, hence the sweeter taste. Humans can digest both starch and sugar quite easily, therefore, the # of calories we can digest stays the same whether in starch form or in sugar form.
So, essentially, despite the fruit tasting sweeter when it ripens you are still getting the same number of calories... It's just that those calories reside in a form that we sense as "sweet". And if anything is changing in terms of calories, it would be a decrease, not an increase.
EDIT 1: Yes the nutritional information would be different. Mainly you are decreasing more complex carbohydrates (starch) for simpler carbohydrates (sugar). That being said... Our bodies are pretty damn efficient at converting starch to its individual monomer units, so there probably isn't any noticeable difference from our body's perspective.
EDIT 2 Okay so I busted out my old plant physiology textbook to clairify a few things, and hopefully provide some answers to some of the speculation posted in response to my comment. It's also worth noting that I will not be talking about the total calories contained the the fruit (since we have already established that this cannot change unless energy is physically absorbed) but rather, the bioavaliable calories, ie. the calories we absorb from the fruit. Furthermore, I will only be pointing out the changes in bioavailable calories that are relevant to us in terms of nutritional value (ie. no "there was a loss of 1 micro-calorie due to ethylene gas being given off").
Below is a summary of the four main effects of ripening on a fruit and what they mean in terms of changes in bioavailable calories
Bioavailable calories: No net change
Bioavailable calories: No net change
Organic acids and oils are a different class than tannins, and make up tons of different compounds throughout the plant. Due to the sheer number and different effects of said compounds, I can't really comment on their digestability before fruit ripening. What I can tell you however, is that some of these compounds are degraded into sugar monomers during the ripening process, so depending on their digestability before degredation this could either mean an increase in available nutrients (if they were indigestable before) or no net change in avaliable nutrients (if they were digestable before).
Bioavailable calories: Changes in bioavailable calories and nutrients will fluctuate depending on the type of fruit*.
Bioavailable calories: No net change
As you can see, the total number of bioavailable calories stays pretty much constant through most effects of ripening, with the only noticable effect being the loss of tannin, which can either increase the total nutritional value or decrease it *see below.
*In my personal opinion, and coming from an evolutionary point of view, it is not beneficial for plants to have their fruit eaten before their seeds are ready. When the seeds are ready, the ripening process begins and tannins are broken down. It's not too far of a stretch to think that the tannins in unripe fruit would discourage consumption by both taste and by acting as anti-nutrients. Based on this thinking, I personally believe that the tannins in fruit are anti-nutritional and by eliminating them in the ripening process there is a net increase in bioavailable nutrients.
Luscious Lemon Poke Cake
PLACE cake layers, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
BEAT pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.
For more recipes, please visit: http://www.kraftrecipes.com/recipes/luscious-lemon-poke-cake
Ladies! Are you worried about your feet being cold this winter? If so, then STOP IT!!!. You can go out in style and still be warm with Bogs Classic Winter Plaid Mid Black Boots. The warm and comfortable construction of the Bogs Classic Winter Plaid boots are the perfect protection for those cold, blustery days! 100% waterproof. Durable hand-lasted rubber over a four-way stretch inner bootie. 7mm waterproof Neo-Tech insulation for added comfort and warmth. Convenient pull handles provide a secure fit and easy on and off. Max-Wick moisture-wicking lining helps feet stay fresh. Dual-density, contoured EVA foot bed features Dura Fresh biotechnology to fight unwanted odors. Non-marking, non-slip rubber outsole with a self-cleaning tread. Comfort rated from temperate to -40°F/-40°. These boots are temp rating as well.
For more information visit: http://www.zappos.com/bogs-classic-winter-plaid-mid-black-multi
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