Self Magazine's NutritionData explains that half of a large grapefruit that weighs 166 grams contains 12 grams of sugar. Half of a large grapefruit also contains 13 grams of carbohydrates, which is 4 percent of the daily nutritional recommendation.
A:Self Magazine's NutritionData explains that half of a large grapefruit that weighs 166 grams contains 12 grams of sugar. Half of a large grapefruit also contains 13 grams of carbohydrates, which is 4 percent of the daily nutritional recommendation.
A:The bacterium Erwinia amylovora, commonly called "fire blight," is a destructive disease that is very prevalent in pear trees. It causes leaves and flowers to turn black and often destroys limbs or even entire trees. First symptoms in the form of cankers are visible long before leaves and young fruit begin to shrivel and blacken, but often these cankers go unnoticed, allowing the disease to spread and become more severe.
A:Avocado pits aren't poisonous to humans in small quantities, but they contain a fungicidal toxin called persin that can harm domesticated animals. Persin is an oil-soluble compound found in the leaves, bark and pits of avocados.
A:Pineapples contain the enzyme bromelain, which aids in the digestive process and can have anti-inflammatory effects. Because of this enzyme, pineapples are helpful in relief from gastrointestinal problems, improving circulation, and ridding the body of harmful toxins. Pineapple can also be used to eliminate calluses and dry skin and to prevent wrinkles.
A:Coconuts sold in stores have a hard, brown exterior that remains once the outer husk has been hacked off. Removing the brown shell and reaching the white meat of a coconut requires some practice and skill with a heavy knife. Alternatively, you can peel the coconut by baking it for a short time until the shell is cracked.
A:There are several ways to tell if a pomegranate is ripe, including weight, color and texture of the surrounding outer skin. Most pomegranates arrive at grocery stores fully ripened, but there are several ways to make sure they are ready to be consumed. The ripest pomegranates generally have firm, smooth skins and are heavy, which means that they are full of juice.
A:According to About.com, one of the trickiest aspects of making jam without sugar is keeping it fresh, since sugar acts as a natural preservative. To ensure that this jam doesn't spoil, store it in the freezer.
A:It may be necessary to ripen bananas overnight to use them in hot or cold cereal the next day or to make banana bread. Artificial ripening can be achieved by increasing the enzymes in the fruit and prompting the fruit to produce more sugar.
A:The raspberry freezer jam recipe on KraftRecipes.com calls for approximately 6 cups of fresh ripe raspberries. The recipe then instructs the cook to crush the raspberries to make up 3 cups of crushed raspberries and then combine them with other ingredients to make the jam.
A:Food Network’s uncooked cranberry and orange relish recipe uses whole fresh cranberries and a seedless orange. Real Simple publishes a raw cranberry relish recipe that uses cranberries, oranges, raisins and orange liqueur.
A:Recipes that include pomegranate as an ingredient include a pomegranate and arugula salad recipe from Food Network and a pomegranate, chickpea and mint crostini recipe from Real Simple. Both recipes are quick and easy to follow.
A:To make blackberry pie, combine 3 1/2 cups blackberries, 1/2 cup sugar and 1/2 cup flour. Stir, and transfer the mixture to a prepared pie shell. Sprinkle an additional 1/2 cup berries on top of the mixture, and place the top crust on the pie, crimping the edges to seal them. Brush the pie with 2 tablespoons milk, and sprinkle it with 1/4 cup sugar. Bake at 400 F for 15 minutes and 375 F for 25 more minutes.
A:To preserve tomatillos, remove the outer husks, place the tomatillos in a pot, cover them with water and gently boil them until they are tender. Clean canning jars and lids according to the package instructions, and acidify them with lemon juice or citric acid. Place the hot tomatillos into the prepared jars. Pack them loosely, and leave at least 1/2 inch of headspace. Wipe the rims clean with a damp paper towel, secure the lids, and process.