Fruits & Vegetables

Fresh Banana Flower

Arum leaves, also known as colocasia leaves or taro leaves, are large, heart-shaped leaves that come from the taro plant. They are a staple ingredient in many cuisines, including Indian, African, and Southeast Asian cuisine.

In Indian cuisine, arum leaves are used to make a popular dish called patra, in which the leaves are filled with a spicy mixture of gram flour, tamarind, and spices, and then steamed or fried. The leaves are also used to make a variety of other dishes, including curries and stews.

Arum leaves are rich in nutrients and are a good source of dietary fiber, vitamins A and C, and minerals like calcium and potassium. However, they contain calcium oxalate crystals, which can cause irritation to the skin and mouth if not properly prepared.

To prepare arum leaves for cooking, they must be thoroughly washed and blanched in boiling water for a few minutes to remove the oxalate crystals. Once blanched, they can be used in a variety of dishes and have a slightly earthy, slightly bitter taste.

Overall, arum leaves are a versatile and nutritious ingredient that is widely used in many cuisines. While they require some preparation, they are a flavorful addition to many dishes and are valued for their health benefits.

Himsagar mangoes are grown in both Bangladesh and India, particularly in the states of West Bengal, Bihar, and Odisha in India and the districts of Rajshahi, Chapainawabganj, and Nawabganj in Bangladesh. The mangoes grown in both countries are very similar in taste, texture, and appearance.

In Bangladesh, Himsagar mangoes are a popular variety and are known for their unique flavor and sweetness. They are typically grown in the northern part of the country and are harvested in May and June. Himsagar mangoes from Bangladesh are exported to other countries, including India, where they are also highly prized.

In India, Himsagar mangoes are primarily grown in West Bengal and are a popular variety in the region. The fruit is highly valued for its exceptional taste and aroma and is often given as a gift during the mango season. Himsagar mangoes from India are also exported to other countries.

Overall, Himsagar mangoes from both Bangladesh and India are considered to be among the best and most delicious mangoes in the world, and they are highly sought after by mango lovers everywhere.

Amrapali mango is a hybrid variety of mango that was developed in India in the 1970s. It is a cross between Neelam and Dashehari varieties and is known for its sweet, However, it is the same variety also grown in Bangladesh.j

Amrapali mangoes are usually available in India and Bangladesh during the summer months, typically from May to July. They are juicy, and aromatic pulp, as well as a bright orange color. a good source of vitamins A and C, as well as dietary fiber. Amrapali mangoes can be enjoyed fresh, sliced, and served as a dessert or snack, or used in a variety of recipes, such as smoothies, juices, chutneys, and desserts like ice creams and cakes.

The fruit is medium-sized with an oval shape and a thin skin that is easy to peel. It has a small seed, which means that there is a relatively large amount of pulp in each fruit. Amrapali mangoes are popular for their rich flavor and are widely consumed across India.

Pui Shak, also known as Malabar Spinach or Basella, is a leafy green vegetable that is popular in various cuisines, especially in South and Southeast Asia. It is native to the Indian subcontinent and is widely cultivated for its edible leaves and tender stems.

Pui Shak has thick, fleshy leaves that are usually green in color, although there are also varieties with red or purple leaves. The leaves have a mild flavor and a slightly mucilaginous texture when cooked. Young leaves and tender shoots are commonly used in cooking, while older leaves can be tough and fibrous.

In terms of nutritional value, Pui Shak is a good source of vitamins A, C, and E, as well as iron, calcium, and dietary fiber. It is also low in calories, making it a healthy choice for those looking to maintain a balanced diet.

Pui Shak can be prepared in various ways, including stir-frying, sautéing, or adding it to soups and stews. It is often used in curries, mixed vegetable dishes, and as an ingredient in traditional recipes. Some popular preparations include Pui Shak Bhaja (stir-fried Pui Shak), Pui Shak Chorchori (a mixed vegetable dish), and Pui Shak Paturi (Pui Shak wrapped in banana leaves and steamed).

Overall, Pui Shak is a versatile and nutritious leafy green vegetable that adds flavor and texture to a variety of dishes.

 

Jackfruit is a tropical fruit that is native to the southwestern rainforests of India but is now grown in many other tropical and subtropical regions. It is the largest tree-borne fruit in the world and can grow up to 100 pounds in weight.

The fruit has a tough, spiky exterior and soft, sweet, yellow flesh inside that is divided into segments containing seeds. The flesh has a unique flavor that is often described as a combination of banana, pineapple, and mango. It is commonly eaten ripe as a dessert fruit, or unripe as a vegetable in savory dishes.

Jackfruit is a nutritious food, low in calories and fat, but high in fiber, vitamin C, potassium, and antioxidants. It also contains a significant amount of protein, making it a good meat substitute for vegetarians and vegans.

The seeds of the jackfruit are also edible and can be boiled, roasted, or used to make flour. They are a good source of protein and minerals such as iron and zinc.

Overall, jackfruit is a delicious and nutritious fruit that is gaining popularity as a meat substitute and ingredient in various cuisines around the world.

Ripe jackfruit is a sweet, fragrant, and delicious fruit that is consumed as a dessert or snack. When ripe, the exterior of the jackfruit turns from green to yellow or brownish-yellow and develops a strong fruity aroma.

To eat ripe jackfruit, you need to first cut open the fruit using a sharp knife. Inside, you will find large segments of flesh that are attached to the fibrous core of the fruit. Each segment contains a seed that is surrounded by a soft, sweet, and juicy pulp.

To enjoy the fruit, you can remove the seeds and eat the flesh directly, or cut the flesh into smaller pieces and serve it in a bowl. Ripe jackfruit is naturally sweet and has a unique flavor that is often compared to a combination of pineapple, mango, and banana. It can be eaten fresh, or used in a variety of dessert recipes, such as smoothies, cakes, and ice creams.

It is important to note that ripe jackfruit is high in sugar and should be consumed in moderation, especially for individuals with diabetes or those watching their sugar intake.

Blackberries, Kala Jam, or Black plum: As a result, there is a lot of iron and vitamin C. This Eliminates anemia. The sugar is very low. So diabetics can safely eat jam. Berries help control blood glucose. Berries also help prevent any infection in the body.