Archive for October, 2014

Cape Gooseberry

Physalis was originally discovered and named in Peru and was known to the Incas. A herbaceous perennial which grows wild in the Andes. Its name originated in Australia after its journey from South Africa to the Cape of Good Hope even though it is not a native to the Cape.

Landscape Value
Grows and fruits well in a pot or may be used as a border plant where the soft grey-green foliage can be used to offset other species. Great border filler, where the fruit can be accessed and freely eaten.

Nutritional Value
Vitamins A, C & B, high in protein and rich in iron.

How to Eat
Great eaten fresh, dipped in melted chocolate or fondant icing. Use to decorate cheesecakes, pavlovas and gateaux. Cook and put in pies or make into jam or jelly. Compliments seafood, when made into a sauce, as it has a beautiful crisp flavour.

Expected Yield
300 fruits a year.


Mango-Basil Vacherin

Yigit Pura perfected this crisp-creamy French dessert while working at the restaurant Daniel in New York City. His updated version combines little lime meringue kisses with basil ice cream and sweet mango sorbet.

U.S. Metric Conversion chart
2 pint(s) mango sorbet
Basil Ice Cream
1/4 cup(s) sugar
1/4 cup(s) water
1/4 cup(s) packed basil leaves
2 pint(s) vanilla ice cream, softened
Lime Meringue Kisses
4 large egg whites
1 1/2 cup(s) confectioners’ sugar
Finely grated zest of 2 limes
Lime Whipped Cream
1 cup(s) heavy cream
1 tablespoon(s) sugar
Finely grated zest of 1 lime
Diced mango, for garnish
Basil leaves, for garnish


Using scissors, cut the cartons from the mango sorbet. Lay the sorbet on its side and cut each pint into 4 rounds. Arrange the sorbet slices on a plate lined with plastic wrap and freeze until firm.
Make the Basil Ice Cream: In a small saucepan, combine the sugar and water and bring the mixture to a boil. Add the basil leaves and blanch just until wilted, about 30 seconds. Let cool slightly, then transfer the mixture to a blender and puree until smooth. Let the puree cool. In a medium bowl, stir the basil puree into the vanilla ice cream; leave visible streaks in the ice cream. Freeze the basil ice cream until firm.
Make the Lime Meringue Kisses: Preheat the oven to 225 degrees F. Arrange racks in the top, middle, and bottom of the oven, and line 3 large baking sheets with parchment paper. In a medium bowl, whisk the egg whites and confectioners’ sugar until smooth. Set the bowl over a pot of simmering water and whisk until warm, about 5 minutes. Remove from the heat and beat at high speed until soft peaks form. Beat in the lime zest.
Spoon the lime meringue into a pastry bag fitted with a 1/2-inch round tip and pipe 1/2-inch kisses onto the prepared baking sheets, about 1/2 inch apart. Bake for about 1 1/4 hours, until the lime meringues are firm and dry; shift the pans among the racks 3 times for even baking. Turn off the oven, prop the door open, and let the meringues cool completely, about 1 hour.
Make the Lime Whipped Cream: In a medium bowl, beat the heavy cream with the sugar until soft peaks form. Beat the grated lime zest into the whipped cream.
Arrange the frozen mango sorbet slices in the bottoms of shallow bowls or on dessert plates. Top with scoops of the basil ice cream. Top with some of the lime meringue kisses and dollops of the lime whipped cream. Garnish with diced mango, basil leaves, and more lime meringue kisses. Serve the vacherin right away.

Dried mango is known to be a potent source of fiber that can aid your digestive system really well. It is a good snacking option for people who experience problems in their digestion in the way it balances out the acid levels that are inherently present in your stomach. When this digestive homeostasis is disturbed maybe because you are purposely not eating any food just in time for your beach trip in a few days, you need to take food in that is naturally high in fiber to keep you full.

For people who have ulcers, snacking on these dehydrated fruits can decrease heart burn the same way your trusted antacid works when you need it. Aside from the benefits to one’s digestion, if you buy dried mango, you are also introducing vitamins B, C, E and K to your system as well as antioxidants to keep your immune system strong.

Mango nutrition facts

A mango is a super fruit! Lets discuss the nutrition facts of this succulent sweet tropical delight.

A mango is one way to experience that tropical feeling without ever leaving your kitchen.

Mangoes are high in Vitamin C, Vitamin B6, Potassium, Copper and Vitamin A.

Click ahead for the complete list of mango facts, including origin, nutrients and phytochemicals…

What’s in a Mango?

per one whole mango, peeled

calories: 135
fat: 1 g
carbs: 35 g
protein: 1 g
fiber: 4 g, 14% RDA
Vitamin C: 57.3mg, 97% RDA
Vitamin A: 1584IU, 32% RDA
Vitamin E: 2.3mg, 12% RDA
Vitamin B6: 0.3mg, 14% RDA
Copper: 0.2mg, 11% RDA
Potassium: 323mg, 9% RDA
Sodium and cholesterol: 0

Phytochemicals in mangoes:
Mangoes also contain several important phytochemicals including: Cryptoxanthin, Lutein, Gallic Acid and Anacardic acid.
Read more about phytochemicals here.

Last Word: Mangoes are an incredibly healthy snack. You can eat the entire fruit for just over a hundred calories. High in fiber, virtually fat-free, and mangoes contain numerous vitamins. It is easy to see why tropical mangoes are considered a super fruit. Mangoes also contain beta-carotene which may help slow the aging process, reduce the risk of certain forms of cancer, improve lung function, and reduce complications associated with diabetes.

Where do Mangoes Come From?
Moangoes are indigenous to India, Pakistan, Bangladesh, and Southeast Asia. In 2007, the most mangoes were grown in India, followed by China and Thailand.

It’s wonderful when a fruit that tastes so delicious has so many wonderful nutrients in it. Later this week I’ll be posting a delicious mango recipe-so be sure and check back for that!