Sunday, June 30, 2013

Peach juice

Ingredient
   Brine pickled peach 10 seeds.
   Sugar 1 1/2 cups.
   Salt 1-2 tsp.
   Water 6 cups.

How do
          Peach took the Shred meat. Add sugar, stir boiling water, boil a few minutes until the meat pipe water primrose. Add a little salt, stir well and taste like the pot lid off to cool. Drink by adding ice.

Peach

          The peach, Prunus persica, is a deciduous tree, native to China, South Asia and North America. It bears an edible juicy fruit also called a peach. The species name persica refers to its widespread cultivation in Persia, whence it was transplanted to Europe. It belongs to the genus Prunus which includes the cherry and plum, in the family Rosaceae. The peach is classified with the almond in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated seed shell.
          Peaches and nectarines are the same species, even though they are regarded commercially as different fruits. Nectarines have an orange center and faint fuzz, while peaches have white centers and very fuzzy skin; genetic studies suggest nectarines are produced due to a recessive allele, whereas peaches are produced from dominant allele for fuzzy skin.
          China is the world's largest producer of peaches and nectarines.

          Prunus persica grows to 4–10 m (13–33 ft) tall and 6 in. in diameter. The leaves are lanceolate, 7–16 cm (2.8–6.3 in) long, 2–3 cm (0.79–1.2 in) broad, pinnately veined. The flowers are
produced in early spring before the leaves; they are solitary or paired, 2.5–3 cm diameter, pink, with five petals. The fruit has yellow or whitish flesh,

Saturday, June 29, 2013

Prune juice


Ingredient
   Prunes 1 cup.
   Water 8 cups.
   Sugar 3 cups.
   Salt 1 tsp.

How do
          Prune out the seeds. Braise until tender mash prunes thoroughly filtered water only. add salt, sugar, stir and heat to boiling again.


Nutritious
          - Prune
               Vitamin B2, vitamin C, vitamin E, iron. and high fiber.

Juice of fruit same kind

More information
- Prune

Prune


          A prune is any of various plum cultivars, mostly Prunus domestica or European Plum, sold as fresh or dried fruit. The dried fruit is also referred to as a dried plum. In general, fresh prunes are freestone cultivars (the pit is easy to remove), whereas most other plums grown for fresh consumption are clingstone (the pit is more difficult to remove).
          More than 1,000 cultivars of plums are grown for drying. The main cultivar grown in the US is the Improved French prune. Other varieties include Sutter, Tulare Giant, Moyer, Imperial, Italian, and Greengage . Fresh prunes reach the market earlier than fresh plums and are usually smaller in size.
          Prunes are used in cooking both sweet and savory dishes. Stewed prunes, a compote, are a dessert. Prunes are a frequent ingredient in North African tagines. Perhaps the best-known gastronomic prunes are those of Agen ( pruneaux d'Agen ).

Friday, June 28, 2013

Centella asiatica juice

Ingredient
   Centella asiatica 2 cups.
   Water 2 cups.
   Syrup 1/2 cup.
   Crushed ice


How do
          Asiatic bring fresh clean water. Soak permanganate 15-20 minutes. The Asiatic into a blender, add water. Filtered water only. Syrup. Seasonings to your taste. To drink on crushed ice.

Thursday, June 27, 2013

Centella asiatica

           Centella asiatica, commonly centella ( Sinhala : ගොටුකොල, gotu kola in Sinhala, Mandukaparni in Sanskrit मधुकपर्णी,  Sleuk tracheakkranh in Khmer ស្លឹកត្រចៀកក្រាញ់, Kannada is a small, herbaceous, annual plant of the family Mackinlayaceae or subfamily Mackinlayoideae of family Apiaceae, and is native to India, Sri Lanka, northern Australia, Indonesia, Iran, Malaysia, Melanesia, Papua New Guinea, and other parts of Asia. It is used as a medicinal herb in Ayurvedic medicine, traditional African medicine, and traditional Chinese medicine. Botanical synonyms include Hydrocotyle asiatica L. and Trisanthus cochinchinensis ( Lour. ).
          Centella asiatica grows in tropical swampy areas. The stems are slender, creeping stolons, green to reddish-green in color, connecting plants to each other. It has long-stalked, green, reniform leaves with rounded apices which have smooth texture with palmately netted veins. The leaves are borne on pericladial petioles, around 2 cm. The rootstock consists of rhizomes, growing vertically down. They are creamish in color and covered with root hairs.
          The flowers are pinkish to red in color, born in small,

Wednesday, June 26, 2013

Karonda Fruit juice

Ingredient
   Karonda Fruit 20 fruit.
   Water 1 liter.
   Sugar
   Salt

How do
         Wash thoroughly Karonda Fruit hemispherical seeds out. Karonda Fruit blended thoroughly (If you do not like meat Karonda Fruit filter to keep water) boiling water until boiling. Add sugar and salt. Seasonings to your taste.

Karonda Fruit

          Carissa carandas is a species of flowering shrub in the dogbane family, Apocynaceae. It produces berry -sized fruits photo that are commonly used as a condiment in Indian pickles and spices. It is a hardy, drought-tolerant plant that thrives well in a wide range of soils. Common names include karonda ( Devanagari : करोंदा), karamardaka ( Sanskrit ), vakkay ( Telugu ), kalakai ( Tamil ). Other names less widely used include: karau(n)da, karanda, or karamda. It is called kerenda in Malaya, karaunda in Malaya and India; Bengal currant or Christ's thorn in South India; nam phrom, or namdaeng in Thailand; and caramba, caranda, caraunda and perunkila in the Philippines. In Assam it is called Karja tenga.
          The supposed varieties congesta and paucinervia actually refer to the related conkerberry.
          Carissa carandas grows naturally in the Himalayas at elevations of 300 to 1800 meters, in the Siwalik Hills, the Western Ghats and in Nepal and Afghanistan. It flourishes well in regions with high temperatures. In India it is grown on a limited scale in Rajasthan, Gujarat, Bihar and Uttar Pradesh. It is also grows in the Sri Lanka lowland rain forests.

Saturday, June 22, 2013

Persimmon juice

Ingredient
   Ripe persimmon 2 fruit.
   Syrup 1/3 cup.
   Salt 1/4 tsp.
   Boiled water 1 1/2 cups.

How do
          Wash thoroughly peeled persimmon slice meat, meat only persimmon put into a blender. Salt water boiled syrup blended thoroughly. Put ice into the glass. Pour persimmon into the glass.

Persimmon


          Persimmons are the edible fruit of a number of species of trees in the genus Diospyros. Diospyros is in the family Ebenaceae, and certain species of Diospyros are the sources of most kinds of ebony wood, and not all species bear edible fruit. In color the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.5 to 4 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile. Persimmon fruits have been put to various medicinal and chemical uses.
          Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry.
          The word Diospyros comes from the ancient Greek words "Dios" ( διός ) and "pyros" ( πυρος ). In context, this means more or less "divine fruit", though its literal meaning is closer to "Wheat of Zeus". It is, however, sufficiently confusing to have given rise to some curious interpretations,

Friday, June 21, 2013

Kiwi smoothie

Ingredient
   Kiwi 1 cup.
   Water 1 cup.
   Syrup 1 tablespoon.
   Crushed ice 1 cup.


How do
          Rinse thoroughly, peel kiwifruit and cut into small pieces. Blended thoroughly. Syrup and ice water and mix to combine.

Kiwi


          The kiwifruit, often shortened to kiwi in many parts of the world, is the edible berry of a woody vine in the genus Actinidia.
          The most common cultivar group of kiwifruit ('Hayward') is oval, about the size of a large hen's egg (5–8 centimetres (2.0–3.1 in) in length and 4.5–5.5 centimetres (1.8–2.2 in) in diameter). It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor, and today is a commercial crop in several countries, such as Italy, New Zealand, Chile, Greece and France.
          Kiwifruit is native to southern China where it has been declared a National Fruit of China. Other species of Actinidia are native to India, Japan, and southeastern Siberia. Cultivation of the fuzzy kiwifruit spread from China in the early 20th century, when seeds were introduced to New Zealand by Mary Isabel Fraser, the principal of Wanganui Girls' College, who had been visiting mission schools in Yichang, China. The seeds were planted in 1906 by a Wanganui nurseryman, Alexander Allison,

Tuesday, June 18, 2013

Dragon fruit smoothie

Ingredient
   Dragon fruit 2 cups.
   Syrup 1 cup.
   Boiled water 2 cup.
   Salt 1/2 tsp.
   Glacier.

How do
          The dragon fruit is thoroughly washed, peeled, sliced ​​meat only. Put the blender. Boiled water, syrup and salt to prepare it. Until smooth, taste lie.

Dragon fruit

          A pitaya / p ɨ ˈ t aɪ . ə / or pitahaya / ˌ p ɪ t ə ˈ h aɪ . ə / is the fruit of several cactus species.  " Pitaya " usually refers to fruit of the genus Stenocereus, while " Pitahaya " or " Dragonfruit " always refers to fruit of the genus Hylocereus.
          The vine-like epiphytic pitahaya-producing cacti of the genus Hylocereus are native to Mexico, Central America, and South America. Currently, they are also cultivated in East Asian and Southeast Asian countries such as Cambodia, Thailand, Taiwan, Malaysia, Vietnam, Sri Lanka, the Philippines, Indonesia and more recently Bangladesh. They are also found in Okinawa, Hawaii, Israel, northern Australia, southern China and in Cyprus.
          The fruit was probably introduced by Europeans who brought it from the New World. In the case of Taiwan, the fruit was brought in by the Dutch.
          Hylocereus blooms only at night; the large white fragrant flowers of the typical cactus flower shape are among those called " moonflower " or " Queen of the Night ".

Monday, June 17, 2013

Pumpkin juice

Ingredient
   Steamed pumpkin  1 cup.
   Water  3 cups.
   Sugar  100 grams.
   Salt

How do
          Steamed pumpkin. Water thoroughly blended. Pot boil. Add sugar, salt. Taste the taste. Pumpkin filter profile. The yellow pumpkin juice sweetened.

Pumpkin


          A pumpkin is a gourd -like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America. They typically have a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp. Pumpkins are widely grown for commercial use, and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in the United States, and pumpkins are frequently carved as decorations around Halloween. A pumpkin that has a little face carved in it and hollowed out and decorated with candles inside is known as a jack o'lantern ; these are often used at Halloween, for example, to decorate windows.
          In Australian English, the name 'pumpkin' generally refers to the broader category called winter squash in North America.
          The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon".

Sunday, June 16, 2013

Beetroot juice

Ingredient
   Fresh beetroot 2 Fruits.
   Water 1 cup.
   Sugar 1/2 cup.
   Salt 1/3 tsp.

How do
          The beet is peeled and washed thoroughly. Cut into small capillaries into the blender, add water filters out the waste out. Pot boil. Then add sugar. Salt. Taste the taste. If you want to smell good enough to eat. Water to mix with passion fruit.

Beetroot

          The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, refers to any of the cultivated varieties of beet ( Beta vulgaris ) grown for their edible taproots, especially B.  vulgaris L.  subsp. conditiva. They are among the most commonly encountered varieties in North America, Central America, and Europe.
          The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.
          The green, leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach. Those selected should be bulbs that are unmarked, avoiding those with overly limp leaves or wrinkled skins, both of which are signs of dehydration.
          Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy ; cooked, pickled, and then eaten cold as a condiment ; or peeled, shredded raw,

Saturday, June 15, 2013

Rose apple smoothie

Ingredient
   Rose apple 5 results.
   Syrup 1/3 cup.
   Salt 1/4 tsp.
   Boiled water 2 cups.

How do
          Rose apple put out a wash cloth cut into small pieces. Salt water boiled syrup blended together. Ice cold drink.


Rose apple


          Syzygium jambos is a tree originating in Southeast Asia and occurring widely elsewhere, having been introduced as an ornamental and fruit tree.
          The tree has variously been allocated to the genus Jambosa, Eugenia and Syzygium, where it now seems to have been permanently accepted. There have been a few species ascribed to it, but currently several varieties with various fruit colours all are recognised as Syzygium jambos.
          Syzygium jambos has several common names, reflecting the large number of regions in which it occurs as a garden or fruit tree or as an invader. The names include Malabar Plum, champakka, chom pu or chom-phu. Terms like "plum rose", "water apple", "Malay apple", "jambrosade", and "pomarrosa", or the English equivalent, "rose apple".  Several of these names also are applied to other species of Syzygium, while "jambu" can also mean a guava. The name Jambu for this fruit is in all likelihood limited to one or two of the twenty-odd major Indian languages, while most other languages use similar words (Jaamun, Jaambhool, etc.) for another fruit, smaller than the rose apple, and dark purple in colour like the fruit of the eggplant. In Karnataka the English common name is "rose apple", and the vernacular name is Pannerale(Paneer hannu), while the name for the other one is Nerale.

Thursday, June 13, 2013

Pandan juice

Ingredient
   Pandan  3 cup.
   Water 8 cups.
   Sugar 2 cups.
   Ice ground.

How do
          Fresh Pandan are not very old. Collected at new lower leaves thoroughly. Permanganate soak 10-15 minutes with the spinning transversely into small pieces, divided into two parts, one is put into the pot. With boiling water, boil, simmer for 5-10 minutes, add sugar to taste sweet filters out the waste out. Pandan the sliced ​​another blend. Profile by adding water. Filters out the waste out. Filling the cars with the green and fragrant pandan into the pot, and sucrose
Boil the sweet taste. I quickly raised to boiling. When to drink ice ground.

Wednesday, June 12, 2013

Pandan


          Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan leaves and is used widely in Southeast Asian cooking as a flavoring. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, which also gives white bread, jasmine rice and basmati rice (as well as bread flowers Vallaris glabra ) their typical smell. The plant is rare in the wild, but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots. The plant is sterile, flowers only grow very rarely, and is propagated by cuttings.
          In Bangladesh it is called ketaki, along with the other variety of pandan there ( Pandanus fascicularis ), and is used to enhance the flavor of pulao, biryani and sweet coconut rice pudding, payesh. It is called pandan wangi in Indonesian, soon-mhway in Burmese, pandan in Filipino, bai tooey in Thai, rampe in Sinhala, sleuk toi in Khmer, Daun Pandan in Nonya cooking lá dứa in Vietnamese and "Basmatiyaa tree" in Magahi and Bhojpuri (BIHAR,UP) due to its fragrance.
          The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance which enhances the flavor of Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer and Burmese foods, especially rice dishes and cakes.
          The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may also be woven into a basket which is used as a pot for cooking rice. Pandan chicken, or gai ob bai toey, is a Thai dish with chicken wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Also, Filipinos use pandan as a flavoring in buko pandan salad.
          Bottled pandan extract is available in shops; it often contains green food coloring. The leaves also have a repellent effect on cockroaches. (From Wikipedia)


Vegetable juice is recommended
- Pandan juice

Tuesday, June 11, 2013

Cucumber juice

Ingredient
   Cucumber 1-2 result.
   Boiled water 2 cups.
   Syrup 1/2 cup.
   Salt 1/2 tsp.
   Crushed ice.

How do
          Cucumber juice to wash thoroughly. Put the blender. Boiled water. Show only cucumber juice. Syrup, crushed ice, a little salt. Blended together. Tasting like.

Monday, June 10, 2013

Cucumber


          The cucumber ( Cucumis sativus ) is a widely cultivated plant in the gourd family Cucurbitaceae. It is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and "burpless". Within these varieties, several different cultivars have emerged. The cucumber is originally from the Indian subcontinent but is now grown on most continents. Many different varieties are traded on the global market.
          The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around supports with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit. The fruit of the cucumber is roughly cylindrical, elongated with tapered ends, and may be as large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in diameter. Having an enclosed seed and developing from a flower, botanically speaking, cucumbers are classified as accessory fruits. Much like tomatoes and squash they are often also perceived, prepared and eaten as vegetables. Cucumbers are usually more than 90% water.
          A few varieties of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination. Pollination for these varieties degrades the quality. In the United States, these are usually grown in greenhouses, where bees are excluded. In Europe, they are grown outdoors in some regions, and bees are excluded from these areas. Most cucumber varieties, however, are seeded and require pollination. Thousands of hives of honey bees are annually carried to cucumber fields just before bloom for this purpose. Cucumbers may also be pollinated by bumblebees and several other bee species.
          Symptoms of inadequate pollination include fruit abortion and misshapen fruit. Partially pollinated flowers may develop fruit which are green and develop normally near the stem end, but pale yellow and withered at the blossom end.
          Traditional varieties produce male blossoms first, then female, in about equivalent numbers. New gynoecious hybrid cultivars produce almost all female blossoms. However, since these varieties do not provide pollen, they must have a pollenizer variety interplanted, and the number of beehives per unit area is increased. Insecticide applications for insect pests must be done very carefully to avoid killing off the insect pollinators. (From Wikipedia)


Vegetable juice is recommended
 
 

Sunday, June 9, 2013

Chinese jujube juice

Ingredient
   Dried Chinese jujube (take out the seeds) 1 cup.
   Boiled water 2 cups.
   Syrup 1/2 cup.
   Salt.

How do
          The Dried Chinese jujube soak for half an hour, Rinse thoroughly several times. Soaked in water for 2-3 hours. Scoop out seeds. Put the blender. Boiled water. Blended
thoroughly. Filter keeps water dried Chinese jujube, Syrup. Put a little salt taste indulgent.

Chinese jujube

          Ziziphus jujuba (from Greek ζίζυφον, zizyfon), commonly called jujube (sometimes jujuba), red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family (Rhamnaceae), used primarily as a shade tree that also bears fruit.
          It is a small deciduous tree or shrub reaching a height of 5–10 metres (16–33 ft), usually with thorny branches. The leaves are shiny-green, ovate-acute, 2–7 centimetres (0.79–2.8 in) wide and 1–3 centimetres (0.39–1.2 in) broad, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, 5 millimetres (0.20 in) wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe 1.5–3 centimetres (0.59–1.2 in) deep; when immature it is smooth-green, with the consistency and taste of an apple, maturing brown to purplish-black and eventually wrinkled, looking like a small date. There is a single hard stone similar to an olive stone.

Chinese plum juice

Ingredient
   Salt pickled Chinese plum 10 seeds.
   Sugar 1 1/2 cups.
   Salt 1 to 2 tsp.
   Water 6 cups.

How do
   1. Chinese plum Shred meat only.
   2. Put enough water into the pot, add the sugar and heat boils and sugar dissolves.

Put the meat cooked Chinese plum with a moment of water primrose.
   3. Put salt over the mixture. The sour taste. Sweet and slightly salty. Cover and leave to cool,
pour it into the bottle refrigerated.

Nutritious
          - Chinese plum (Prunus mume)
               There are many kinds of organic acids, vitamin C and other nutrients.


Juice of fruit same kind

More information
- Chinese plum (Prunus mume)


Chinese plum (Prunus mume)


          Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus. Its common names include Chinese plum and Japanese apricot. The flower is usually called plum blossom. This distinct tree species is related to both the plum and apricot trees. Although generally referred to as a plum in English, it is more closely related to the apricot.
          The fruit of the tree is used in Chinese, Japanese and Korean cooking in juices, as a flavouring for alcohol, as a pickle and in sauces.  It is also used in traditional medicine.
          The tree's flowering in late winter and early spring is highly regarded as a seasonal symbol.
          Plum blossom originated in the south of mainland China around the Yangtze River and was later introduced to Japan, Korea, Taiwan and Vietnam. It can be found in sparse forests, stream sides, forested slopes along trails and mountains, sometimes at altitudes up to 1700 to 3100 meter, and regions of cultivation.
          Plum blossom is a deciduous tree that starts to flower in mid-winter, typically around January until late February in East Asia. It can grow to 4–10 meters tall. The flowers are 2-2.5 cm in diameter and have a strong fragrant scent. They have colors in varying shades of white, pink, and red. The leaves appear shortly after the petals fall, are oval-shaped with a pointed tip, and are 4–8 cm long and 2.5–5 cm wide. The fruit ripens in early summer, around June and July in East Asia, and coincides with the rainy season of East Asia, the meiyu ( 梅雨 , literally "plum rain"). The drupe is 2–3 cm in diameter with a groove running from the stalk to the tip. The skin turns yellow, sometimes with a red blush, as it ripens, and the flesh becomes yellow. The tree is cultivated for its fruit and flowers.
          The plant is known by a number of different names in English, including Chinese plum and Japanese apricot. An alternative name is ume, from Japanese, or mume, from the scientific name. Another alternative name is mei, from the Chinese name.
          The flower is known as the meihua (梅花) in Chinese, which came to be translated as "plum blossom" or sometimes as "flowering plum". The term "winter plum" may be used too, specifically with regard to the depiction of the flower with its early blooming in Chinese painting.
          In Chinese it is called méi ( 梅 ) and the fruit is called méizi ( 梅子 ). The Japanese name is ume (kanji: 梅 ; hiragana: うめ ), while the Korean name is maesil (hangul: 매실 ; hanja: 梅實 ). The Japanese and Korean terms derive from Middle Chinese, in which the pronunciation is thought to have been muəi. The Vietnamese name is mai or mơ (although mai may also refer to a different plant, Ochna integerrima, in the south of Vietnam).
          Ornamental tree varieties and cultivars of P. mume have been cultivated for planting in various gardens throughout East Asia, and for cut blossoming branches used in flower arrangements.
          In China, there are over 300 recorded cultivars of Prunus mume. These are divided into three groups by phylogenetics ( P. mume and hybrids). These are further classified by the type of branches: upright (直枝梅類), pendulous (垂枝梅類), and tortuous (龍游梅類); and by the characteristics of the flower. Some varieties are especially famed for their ornamental value, including the hongmei (红梅), taigemei, zhaoshuimei (照水梅), lü'emei (绿萼梅), longyoumei (龍游梅), and chuizhimei (垂枝梅).
          As the plum tree can usually grow for a long time, ancient trees are found throughout China. Huangmei (Yellow Mei) in Hubei features a 1,600-year-old plum tree from the Jin Dynasty which is still flowering.
          In Japan, ornamental Prunus mume cultivars are classified into yabai (wild), hibai (red), and bungo ( Bungo province ) types. The bungo trees are also grown for fruit and are hybrids between Prunus mume and apricot. The hibai trees have red heartwood and most of them have red flowers. The yabai trees are also used as grafting stock. (From Wikipedia)

Juice recommended
- Chinese plum water

Saturday, June 8, 2013

Carrot juice

Ingredient
   Carrots cut small pieces 3 tbsp.
   Syrup 8 tablespoons.
   Lemon juice 2 tablespoons.
   Salt 1 tsp.
   Boiled water 2 glasses.

How do
          Wash carrots thoroughly. Cut into small pieces, add water to thoroughly blended. Mix syrup, lemon juice, salt and water. Mix well. Add ice before serving.

Carrot

          The carrot (Daucus carota subsp. sativus; etymology: from Late Latin carōta, from Greek καρότον karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO for reporting purposes) for calendar year 2011 was almost 35.658 million tonnes. Almost half were grown in China.
          The carrot is a biennial plant that grows a rosette of leaves in the spring and summer, while building up the stout taproot that stores large amounts of sugars for the plant to flower in the second year.
          Soon after germination, carrot seedlings show a distinct demarcation between the taproot and the hypocotyl. The latter is thicker and lacks lateral roots. At the upper end of the hypocotyl is the seed leaf. The first true leaf appears about 10–15 days after germination. Subsequent leaves,

Friday, June 7, 2013

Cantaloupe juices

Ingredient
   Meat cooked sliced ​​cantaloupe pieces 2 cups.
   Syrup 1/2 cup
   Salt 1/4 tsp
   Boiled water 1 cup

How do
          The cantaloupe blended with boiled water. Medium speeds. Until homogeneous. Filter keeps water cantaloupe. Syrup, salt, stir well served time scoop ice into a glass. Pour cantaloupe to cool drinks.

Thursday, June 6, 2013

Cantaloupe

          Cantaloupe (also canteloupe, cantaloup, mushmelon, muskmelon, rockmelon, sweet melon, Persian melon, spanspek (South Africa), or Garma گرما ) refers to a variety of Cucumis melo, a species in the family Cucurbitaceae. Cantaloupes range in size from 500 g to 5 kg (1 to 10 lb). Originally, cantaloupe referred only to the non-netted, orange -fleshed melons of Europe. However, in more recent usage, it has come to mean any orange-fleshed melon ( C. melo ). Cantaloupe is the most popular variety of melon in the United States.
          The name is derived, via French, from the Italian Cantalupo which was formerly a papal county seat near Rome. Tradition has it that this is where it was first cultivated in Europe, on its introduction from Ancient Armenia. Its first known usage in English dates from 1739 in The Gardeners Dictionary Vol. II by Scottish botanist Philip Miller (1691–1771).
          The cantaloupe originated in Iran, India and Africa ; it was first cultivated in Iran some 5000 years ago and in Greece and Egypt some 4000 years ago.

          The European cantaloupe is lightly ribbed (sutured),

Wednesday, June 5, 2013

Roselle juice

Ingredient
   Roselle flowers, fresh / dried 20 g.
   Syrup 30 g.
   Water 200 g.
   Salt 2 g.

How do
          Bring flowers, fresh or dried roselle was. Wash thoroughly. Pot boiled. Then reduce the heat to a mild simmer until the water is dark red. Remove from roselle flower pot. Then add syrup and salt put down. Let the Roselle boil water for 1 minute. Taste like.

Nutritious
          - Roselle
               Has a very high vitamin A. Calcium bones and teeth. Diuretic to lower blood pressure. A mild laxative. And relieve thirst.

Juice of fruit same kind

More information

- Roselle

Roselle

          The roselle ( Hibiscus sabdariffa ) is a species of Hibiscus native to the Old World tropics, used for the production of bast fibre and as an infusion. It is an annual or perennial herb or woody-based subshrub, growing to 2–2.5 m (7–8 ft) tall. The leaves are deeply three- to five-lobed, 8–15 cm (3–6 in) long, arranged alternately on the stems.
          The flowers are 8–10 cm (3–4 in) in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base, 1–2 cm (0.39–0.79 in) wide, enlarging to 3–3.5 cm (1.2–1.4 in), fleshy and bright red as the fruit matures.  It takes about six months to mature.

          The roselle is known as the rosella or rosella fruit in Australia. It is also known as 'Belchanda' among Nepalese, Tengamora among Assamese and "mwitha" among Bodo tribals in Assam, চুকর Chukor in Bengali, Gongura in Telugu, Pundi in Kannada, Ambadi in Marathi, LalChatni or Kutrum in Mithila] Mathipuli in Kerala, chin baung in Burma, กระเจี๊ยบแดง KraJiabDaeng in Thailand, ສົ້ມ ພໍດີ som phor dee in Lao PDR, bissap in Senegal, Guinea Bissau, Mali, Burkina Faso, Ghana, Benin and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in western Nigeria (the Yorubas in Nigeria call the white variety Isapa (pronounced Ishapa)), Zoborodo in Northern Nigeria, Chaye-Torosh in Iran, karkade ( كركديه ; Arabic pronunciation: [ˈkarkade] ) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia,

Bael juice

Ingredient
   Dried Bael 8 g.
   Sugar 15 g.
   Water 240 g.


How do
          The quince dry cleaned. Shipping light fragrance. Bring a pot of water to boil. Simmer for a few minutes just to filter water add sugar and heat until dissolved. Seasonings to your taste.

Tuesday, June 4, 2013

Bael

          Bael (Aegle marmelos), also known as Bengal quince, stone apple, wood apple, bili, Belada Hannu (ಬೇಲದ ಹಣ್ಣು) in Kannada, Bilva or Bilvapatra (మారేడు (maredu) (Telugu), வில்வம் (Tamil)) is a species of tree native to India. It is present throughout Southeast Asia as a naturalized species. The tree is considered to be sacred by Hindus. Its fruits are used in traditional medicine and as a food throughout its range.
          Bael is the only member of the monotypic genus Aegle. It is a mid-sized, slender, aromatic, armed, gum-bearing tree growing up to 18 meters tall. It has a leaf with three leaflets.
          Bael occurs in dry forests on hills and plains of northern, central and southern India, southern Nepal, Sri Lanka, Myanmar, Pakistan, Bangladesh, Vietnam, Laos, Cambodia and Thailand. It is cultivated throughout India, as well as in Sri Lanka, the northern Malay Peninsula, Java, the Philippines, and Fiji. It has a reputation in India for being able to grow in places that other trees cannot. It copes with a wide range of soil conditions (pH range 5-10), is tolerant of waterlogging and has an unusually wide temperature tolerance (from -7°C to 48°C). It requires a pronounced dry season to give fruit.

          This tree is a larval foodplant for the following two Indian Swallowtail butterflies:
          -The Lime Butterfly: Papilio demoleus
          -The Common Mormon: Papilio polytes

          The bael fruit has a smooth, woody shell with a green,

Saturday, June 1, 2013

Orange press juice

Ingredient
   Orange  220 g.
   Salt  1 g.

How do
          Wash the orange thoroughly. use a knife to cut a bowler. only orange juice. scoop out seeds. add a little salt. seasonings to your taste.

Orange


          The orange (specifically, the sweet orange ) is the fruit of the citrus species Citrus × ​sinensis in the family Rutaceae. The fruit of the Citrus sinensis is called sweet orange to distinguish it from that of the Citrus aurantium , the bitter orange .  The orange is a hybrid, possibly between pomelo ( Citrus maxima ) and mandarin ( Citrus reticulata ), cultivated since ancient times.
          Probably originated in Southeast Asia, oranges were already cultivated in China as far back as 2500 BC.  Between the late 15th century and the beginnings of the 16th century, Italian and Portuguese merchants brought orange trees in the Mediterranean area. The Spanish introduced the sweet orange to the American continent in the mid-1500s.
          Orange trees are widely grown in tropical and subtropical climates for its sweet fruit, which can be eaten fresh or processed to obtain juice, and for its fragrant peel. They have been the most cultivated tree fruit in the world since 1987, and sweet oranges account for approximately 70% of the citrus production. In 2010, 68.3 million tonnes of oranges were grown worldwide, particularly in Brazil and in the US states of California and Florida.
          The origin of the term orange is presumably the Sanskrit word for "orange tree" (नारङगम्, nāraṅga ), whose form has changed over time, after passing through numerous intermediate languages. The fruit is known as "Chinese apple" in several modern languages. Some examples are Dutch sinaasappel (literally, "China's apple") and appelsien, or Low German Apfelsine. In English, however, Chinese apple usually refers to the pomegranate.
          All citrus trees belong to the single genus Citrus and remain almost entirely interfertile .  This means that there is only one superspecies that includes grapefruits, lemons, limes, oranges and various other types and hybrids. As the interfertility of oranges and other citrus has produced numerous hybrids, bud unions and cultivars, their taxonomy is fairly controversial, confusing or inconsistent. The fruit of any citrus tree is considered a hesperidium (a kind of modified berry ) because it has numerous seeds, is fleshy and soft, derives from a single ovary and is covered by a rind originated by a rugged thickening of the ovary wall.
          Different names have been given to the many varieties of the genus. Orange applies primarily to the sweet orange – Citrus sinensis ( L. ) Osbeck. The orange tree is an evergreen, flowering tree, with an average height of 9 to 10 metres (30 to 33 ft), although some very old specimens can reach 15 metres (49 ft). Its oval leaves, alternately arranged, are 4 to 10 centimetres (1.6 to 3.9 in) long and have crenulate margins. Although the sweet orange presents different sizes and shapes varying from spherical to oblong, it generally has ten segments ( carpels ) inside, contains up to six seeds (or pips ) and a porous white tissue – called pith or, more properly, mesocarp or albedo – lines its rind. When unripe, the fruit is green. The grainy irregular rind of the ripe fruit can range from bright orange to yellow-orange, but frequently retains green patches or, under warm climate conditions, remains entirely green. Like all other citrus fruits, the sweet orange is non - climacteric. The Citrus sinensis is subdivided into four classes with distinct characteristics : common oranges, blood or pigmented oranges, navel oranges and acidless oranges.
          Other citrus species also known as oranges are :
          -the bitter orange ( Citrus aurantium ), also known as Seville orange, sour orange – especially when used as rootstock for a sweet orange tree –, bigarade orange and marmalade orange;
          -the bergamot orange ( Citrus bergamia Risso ).  It is grown mainly in Italy for its peel, which is used to flavour Earl Grey tea;
          -the trifoliate orange ( Poncirus trifoliata ), sometimes included in the genus (classified as Citrus trifoliata ). It often serves as a rootstock for sweet orange trees, especially as a hybrid with other Citrus cultivars. The trifoliate orange is a thorny shrub or small tree grown mostly as an ornamental plant or to set up hedges. It bears a downy fruit similar to a small citrus, used to make marmalade. It is native to northern China and Korea, and is also known as "Chinese bitter orange" or "hardy orange" because it can withstand subfreezing temperatures; and
          -the mandarin orange ( Citrus reticulata ). It has an enormous number of cultivars, most notably the satsuma ( Citrus unshiu ), the tangerine ( Citrus tangerina ) and the clementine ( Citrus clementina ). In some cultivars, the mandarin is very similar to the sweet orange, making it difficult to distinguish the two. The mandarin, though, is generally smaller and oblate, easier to peel and less acid.
          Orange trees are generally grafted .  The bottom of the tree, including the roots and trunk, is called rootstock, while the fruit-bearing top has two different names: budwood (when referring to the process of grafting) and scion (when mentioning the variety of orange). (From Wikipedia)

Juice recommended
- Orange press juice

Cherries juice


Ingredient
   Cherry 100 g.
   Syrup 30 g.
   Boiled water 200 g.
   Salt 1 g.

How do
                    Remove stems from cherries. then wash thoroughly. put the cherry shaker Half boiled water. blended thoroughly. the only water filter cherries. infant to rest into. add syrup, salt. seasonings to your taste.