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: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: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: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: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: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: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: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: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:To make apple pie filling, combine apples with sugar, spices, ClearJel, apple juice and water. To prevent browning, submerge 12 cups of pared, cored and sliced apples in 4 cups water with 1/4 cup of lemon juice. Blanch 6 cups of the prepared apples at a time for one minute in boiling water, then transfer to a bowl and cover. Meanwhile, heat the jars in a simmering water bath canner.
A:Lime, or calcium oxide, is poisonous when swallowed, according to Medline Plus. Calcium hydroxide is a poisonous combination of calcium oxide (lime) and water. It is normally found in cement, limewater, and industrial solvents and cleaners. Calcium oxide itself is poisonous, according to the Espi Metals website.
A:Prune blackberry bushes by trimming the tips in the spring and removing the canes that produced berries in the fall. Cut away any dead, infested or diseased blackberry canes as soon as possible to prevent damage to the bush.
A:Huckleberry, honeydew melon, huito and horned melon are fruits that start with the letter "H." Hawthorn trees also produce round fruits that resemble apples and are often referred to as "haws" or "hawthorn fruit."
A:One easy recipe for poached pears states to combine 6 cups of water, 1 cup of sugar and 6 firm peeled pears in a saucepan. Simmer the pears for 25 minutes, and remove them from the saucepan. Reduce the remaining liquid until syrupy, and pour over the pears.
A:After the fall harvest, gardeners must prune all of the blackberry canes that bore fruit. After pruning these canes, gardeners must also bury or burn them because they can spread disease if left close to the plant.
A:Applesauce can be made with any apple, but the best apples include Braeburn, Cortland and Crispin, according to About.com. These apples work well in applesauce since they are soft and cook down quickly.