Grape Vine

With commercial grape production dating back to 1000 BC, Grape juice is considered to be the the "nectar of the gods". Hundreds of species and varieties of grapes exist with varying colour and flavour. Grapes grows on the perennial and deciduous woody vines and are eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, molasses and grape seed oil. Grapes are also used in some kinds of confectionery.

The domestication of grapes originated in Central Asia.Yeast, one of the earliest domesticated micro-organisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. Ancient Egyptian hieroglyphics record the cultivation of grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing grapes for both eating and wine production. 

Here is a recipe for Grapes Cooler Punch: 

Ingredients:

# 250 gms fresh green grapes

# 250 gms purple grapes

# 3 cups cold water

# 2 cups chilled lemon-lime soda pop

# Lemon and lime slices

Method:

1. Crush the grapes in a blender. In large container, mix juice concentrates. Stir in water.

2. Just before serving, pour into punch bowl. Add soda pop and lemon and lime slices. Pour over ice in glasses.

. . .

Cherry Berry

Romans discovered the sweet cherry fruit in the Asia Minor in about 70 BC. They then introduced them in the first century AD to Britain. The German word Kirsch-the cherry liqueur comes from the word karshu. This is the name given to the cherries that were first cultivated in Mesopotamia in 8 BC. 

Tart cherries, enjoyed as dried and frozen cherries and cherry juice, have among the highest levels of powerful antioxidants compared to other fruits. They also contain other important nutrients such as beta carotene, vitamin C, potassium and fiber.

Since the cherry fruit bruises easily, you need to handle them with care. When buying cherries, look for a bright color and those with a supple exterior. Cherries, which are plump and firm, are very good to taste. If you are looking for good quality cherries, try to go in for cherries with their green stems attached. Cherries are very easily perishable and they rarely ripen after harvest. Therefore, you need to refrigerate them soon after their purchase. These can remain fresh in the fridge for at least 2 days.

Here is a recipe of Chocolate Cherry Truffles:

Ingredients:

# 1/3 cup Whipped Cream
# 2 tbsp Butter
# 2 tbsp Granulated Sugar
# 10 squares Semi-Sweet Chocolate
# 24 Fresh ripe Cherries with stems
# Chocolate Coating

Method:

1. Combine cream, butter and sugar; bring to a boil over medium heat. Remove from heat.

2. Add chocolate. Stir until melted. Chill mixture until firm enough to handle for 3 to 4 hours.


3. Wrap each cherry in about 1 teaspoon truffle mixture. Chill Chocolate Coating.


4. Partially melt chocolate over hot water. Remove from heat and continue stirring until completely melted.


5. Dip cherries in melted chocolate; place on waxed paper lined tray. Chill to set chocolate.

Here is a recipe of Chocolate-Topped Bars Cake:

Ingredients:

# 500 gm refrigerated sugar cookies
# 3 eggs
# 250 gm cream cheese, softened
# 1/2 litre sweetened condensed milk
# 1/4 teaspoon almond extract
# 3 drops red food colour
# 20 fresh ripe cherries, finely chopped, drained on paper towels
# 2 cups semi-sweet chocolate chips
# 1/2 cup butter or margarine
# 1/2 cup whipping cream

Method:

1. Heat oven to 350°F. In ungreased pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.

2. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.

3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food colour; beat until well blended. Stir in chopped cherries.

4. Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.

5. Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.

6. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set.


7. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

Cherries are very versatile fruits and can be a part of any meal or dessert. From breakfast to soups and salads, these find their way into any food item easily! Being delicious, these can be frozen and devoured whenever you wish

. . .

Melon Nights

Originally from southern Africa, Watermelons are commonly used to make a variety of salads, most notably fruit salad. In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year's holiday, Tết, as a snack. No other fruit says summer like the subtly crunchy, thirst quenching watermelon. Although watermelons can now be found in the markets throughout the year, the season for watermelon is in the summer when they are sweet and of the best quality.

It is not known when the plant was first cultivated, but evidence of its cultivation in the Nile Valley could be found from at least as early as the second millennium B.C. in the form of characteristically large seeds in Twelfth dynasty sites; numerous watermelon seeds were recovered from the tomb of Pharaoh Tutankhamun.

Here is a recipe for the Watermelon Juice:

Ingredients:
(Servings: 1)

# 2 cups chopped seeded watermelon
# 1 cup crushed ice
# 2 tsp honey
# 1/4 teaspoon black pepper
# fresh mint (optional garnish)

Method:

1. Combine watermelon, ice, honey, and black pepper in a blender. Blend until smooth.

2. Pour the mixture in a glass. Garnish with mint. Serve chilled.

Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. The citrulline which exists in watermelon (especially in the rind) is a known stimulator of nitric oxide.

. . .

Lychee Time

Lychee is a a tropical fruit tree native to China and now cultivated in many parts of the world. The lychee has a history of cultivation going back as far as 2000 BC according to records in China. 

There are many stories of the fruit's use as a delicacy in the Chinese Imperial Court. In the 1st century, fresh lychees were in such demand at the Imperial Court, that a special courier service with fast horses would bring the fresh fruit. It was first described and introduced to the west in 1782.

The fresh fruit has a delicate, whitish pulp with a perfume flavour that is lost in canning, so the fruit is mostly eaten fresh. Lychees are eaten in many different dessert dishes.

Here is a recipe of the Lychee Cream Puree:



Ingredients:

# 2 tsp powdered gelatin 
# 1/3 cup milk 
# 3/4 cup sugar 
# 2 cups heavy cream 
# 40 pieces fresh lychees 



Method: 


1. Mix the gelatin powder with the milk. Bring the sugar and the heavy cream to a boil, and pour over the milk mixture. Let the mixture cool.


2. Peel of the lychees and take out the hard seeds and then crush them in a blender until smooth.


3. Add the lychee purée to the milk mixture and pour into serving cups or dishes. 


4. Places the cups in the refrigerator until they have set, 3 hours or overnight. Garnish the puree with some fresh lychees; Serve 

. . .