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Lemons are the most maligned fruit in the English language, take for example, "when life gives you lemons,....", "you've bought a lemon.." (all to denote something bad or faulty)!
And yet, where would we be without that bit of lemon juice and lemon zest added to a drink or a dish which makes such a wonderful difference, don't you agree?
Meninas, mais um coral, será que vocês aguentam? hehehe
Fiquei muito maravilhada com esse coral lindinho da Jordana, fácil de passar e super opaco, nada como o coral chic da Colorama. Muito parecido com o Orange Fizz da Chanel, que é um pouquinho mais alanranjado que esse. É para a gente ver que a gente não precisa pagar os olhos da cara para ter um esmalte lindo e de boa qualidade...
beijocas a todas!
Roquefort cheese is a renowned blue cheese from France, known for its tangy flavour, creamy texture, and unique aging process in natural caves.
Roquefort cheese originates from the village of Roquefort-sur-Soulzon in southern France. It is made exclusively from the milk of the Lacaune breed of sheep, which graze on the limestone-rich pastures of the region. The cheese is aged in the natural Combalou caves, where the cool and humid environment promotes the growth of the mould Penicillium roqueforti, giving Roquefort its characteristic blue veins.
Roquefort is celebrated for its distinctive flavour, which is a complex blend of tangy, salty, and creamy notes. The blue veins contribute a sharp, spicy kick, while the overall taste can vary depending on the cheese's age—younger Roquefort tends to be milder and creamier, while older varieties are more pungent and intense. The cheese has a crumbly texture and is often described as having a rich mouthfeel that enhances the tasting experience.
chien trey & ngoum mango: crispy catfish & tangy and tart green mango salad, shallots, basil, red peppers.
Osaka, Japan
Loved the takoyaki balls, which were octopus pieces in a round grilled dough with a tangy sauce and ahi fish flakes on top...they were so delicious! Never found the Fugu sashimi I wanted to try but maybe next time, or maybe this time I was lucky.
Sony A7R III | Sony 24mm GM
Fruit Chaat - Indian Snack made by a kid in a competition "Cooking without Fire"
The fruit chaat is a type of spiced fruit salad made with slice/ cut fruits. Added to it is Chaat masala and Lime Juice. You may garnish it with mint leaves.
West Coast Motors Scania Irizar i6 YT15 AWF nears its destination of Campbeltown passing the Tangy turn off on the A83 as it works the midday journey from Glasgow on 20 April 2022.
©eb2010
Do not use this image without my permission.
Salmon is a delicious fish cooked almost any way, but this marinade adds such a nice touch to the dish. A little tangy, a little sweet, a little salty... Mmmm good! Please "Share" and "Like"!
Get the recipe here: photosandfood.ca/2017/10/07/pan-seared-marinated-salmon-f...
My floating head getting some love. This older sculpt is a bit hard to work with but thats also whats fun about him.
At in world store: maps.secondlife.com/secondlife/Yeunhee/107/109/3602
Fatpack on MP: marketplace.secondlife.com/p/oh-Tangy-Dress-FATPACK/22266511
Lara Classic & Petite and Legacy Classic & Perky.
This is an original mesh item
[oh!] Store: maps.secondlife.com/secondlife/Yeunhee/105/109/3602
[OH!] Marketplace: marketplace.secondlife.com/stores/136439
Group FLICKR - www.flickr.com/groups/14742691@N21/
[oh!] Flickr - www.flickr.com/photos/189604132@N04/
A very popular street side, tangy Indian snack bar.
The top yellow crispy looking flakes are flattened black gram.
Its mixed up with generous quantities of finely chopped onion, tomatoes & chilly !
It is topped with squeezing lemon over and mixed. The paper seen in the picture is the plate in which its served, talk about recycling eh?
Its named Chana Chor Garam
Day 096 - 365/2023 - A Never-Ending Journey
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Carrying on a family tradition with a recipe handed down
from my father's mother to my mother to me, a tangy
chilled salad that pairs divinely with Easter Ham.
This batch will contribute to the family dinner on Easter Sunday
with an extra bit for everyone to take home.
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Ingredients:
Use about equal parts potato and sliced cabbage🌟
One third the potato amount of thinly sliced sweet onions
Baby dill pickles, sliced crosswise
Dressing:
Vegetable oil, white vinegar,
salt to taste and lots of white pepper.
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🌟Shown above: 12 quarts. I used 10 lb. potatoes
2 large heads of cabbage, approximately 9 pounds
3 large Sweet onions, almost 3 pounds (I use Vidalia)
I salt to a minimum for flavor since I salt the potato
as well as the cabbage when cooking.
Boil the potato of your choice, I used Maine White here,
in their skins as you would for potato salad. Cool. Peel.
Cut into bite sized pieces.
Cut the cabbage into 1/8" - 1/4" thick slices X 1.5" - 2" lengths
Parboil until almost translucent but still firm - do not over boil
as the cabbage will be too mushy. Cool.
Slice the Sweet onions as thin as you can and toss lightly to separate. Do not cook.
For the pickles I use Vlasic Whole Baby Dills.
For this amount of salad I used a large jar, 24 oz.
Gently mix and blend all the ingredients.
Add the oil, vinegar, salt and WHITE pepper.
(I used 1.5 cups of oil and 1.5 cups of vinegar
with the 10 pounds, 2 cabbages, etc. amount)
Blend until all the ingredients are coated
Place in containers and chill at least 24 hours.
My time, to make 12 quarts, 4 hours, start to finish
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You can eat it sooner, but waiting is better.
Kale salad with oranges, red onion, black beans and a tangy mustard vinaigrette dressing.
Healthy, light, tasty and a delicious contrast to the other, heavier, Christmas food.
My wife rarely cooks, but every Christmas, the whole kitchen is just hers.
I might be useful for boiling eggs, chopping onions or similar tasks, but nothing else during Christmas.
We discussed yesterday if we could possibly work together in a kitchen and we both agreed that would be mission impossible.
I love Lemon Cake. Something about that tangy citrus and the sweet sugary glaze just sets my taste buds off. This version is made from scratch using lemon zest and juice with a Pecan Streusel topping and glazed with a lemony sugar glaze.
A springtime pie transformed into a cupcake - inside is a rich tangy pool of fresh homemade lemon curd.
The Best Key Lime Pie - Latitudes, on Sunset Key
Not too sweet or tangy, not frozen, creamy, filled with flavor, no need to balance with coffee, tea or other beverage.
This dessert was perfect all by itself.
Definitely worth the trip to Sunset Key, Latitudes restaurant, for a slice of freshly made Key Lime Pie!
Latitudes on Sunset Key.
Half pound burger topped with crispy onions, A1 Sauce, tangy mustard, Pepper Jack cheese, Nacho cheese, bacon, and raw onions.
Served at King's Place
Miesville Minnesota
Saturday July 29th, 2023
A local favorite, fresh fruit salad drizzled with palm sugar dressing. For this time, as the rosy apple was in season, so we included the fruit to the salad. Jicama, cucumber, pineapple, hog fruit, mango, papaya and sweet potato are often used in the salad as they are available all year round.
Loquat trees bear flowers in the winter, and fruit in the spring. I planted this tree in my front yard in Tucson, Arizona, USA, about 16 years ago. I bought the potted tree at Mesquite Valley Growers. The branches die back somewhat during hard freezes in Tucson.
I knew about it because I had a large specimen in my garden in Rehovot, Israel. In Hebrew, it is called a Sheseq tree. The fruit is very tasty and good to eat fresh from the tree, and also in preserves.
I just learned in Wikipedia that the rather large seeds are slightly poisonous. This is not a problem because the seeds are very easy to remove or spit out as you eat the fruit...
The loquat (Eriobotrya japonica) （Chinese:枇杷; pinyin: pi pa) is a species of flowering plant in the family Rosaceae, a native to the cooler hill regions of China to south-central China.[2][3] It is also quite common in Japan and Korea.
It is a large evergreen shrub or tree, grown commercially for its yellow fruit, and also cultivated as an ornamental plant.
Eriobotrya japonica was formerly thought to be closely related to the genus Mespilus, and is still sometimes known as the Japanese medlar. It is also known as Japanese plum[4] and Chinese plum,[5] also known as pipa in China.
Contents [hide]
1Description
1.1Fruit
2History
3Cultivation
4Culinary use
5Alcoholic beverages
6Nutrition
7Medicinal
8Cultural references
9Etymology
10See also
11References
11.1Works cited
12External links
Description[edit]
Eriobotrya japonica is a large evergreen shrub or small tree, with a rounded crown, short trunk and woolly new twigs. The tree can grow to 5–10 metres (16–33 ft) tall, but is often smaller, about 3–4 metres (10–13 ft). The leaves are alternate, simple, 10–25 centimetres (4–10 in) long, dark green, tough and leathery in texture, with a serrated margin, and densely velvety-hairy below with thick yellow-brown pubescence; the young leaves are also densely pubescent above, but this soon rubs off.[6][7][8][9]
Fruit[edit]
Fruit structure
Loquats are unusual among fruit trees in that the flowers appear in the autumn or early winter, and the fruits are ripe at any time from early spring to early summer.[citation needed] The flowers are 2 cm (1 in) in diameter, white, with five petals, and produced in stiff panicles of three to ten flowers. The flowers have a sweet, heady aroma that can be smelled from a distance.
Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 3–5 centimetres (1–2 in) long, with a smooth or downy, yellow or orange, sometimes red-blushed skin. The succulent, tangy flesh is white, yellow or orange and sweet to subacid or acid, depending on the cultivar.
Each fruit contains from one to ten ovules, with three to five being most common.[10] A variable number of the ovules mature into large brown seeds. The skin, though thin, can be peeled off manually if the fruit is ripe. In Egypt varieties with sweeter fruits and fewer seeds are often grafted on inferior quality specimens.[citation needed]
The fruits are the sweetest when soft and orange. The flavour is a mixture of peach, citrus and mild mango.
History[edit]
Loquats and a Mountain Bird, by an anonymous Chinese artist of the Southern Song Dynasty (1127–1279).
The loquat is originally from China (the Chinese name is pipa, cognate with the pipa instrument) where related species can be found growing in the wild.[11][12][13][14] It was introduced into Japan and became naturalised there in very early times;[15] it has been cultivated there for over 1,000 years. It has also become naturalised in Armenia, Afghanistan, Australia, Azerbaijan, Bermuda, Chile, Kenya, India, Iran, Iraq, South Africa, the whole Mediterranean Basin, Pakistan, New Zealand, Réunion, Tonga, Central America, Mexico, South America and in warmer parts of the United States (Hawaii, California, Texas, Louisiana, Alabama, Florida, Georgia, and South Carolina). Chinese immigrants are presumed to have carried the loquat to Hawaii.[16][17] It has been cultivated in Japan for about 1,000 years and presumably the fruits and seeds were brought back from China to Japan by the many Japanese scholars visiting and studying in China during the Tang Dynasty.
The loquat was often mentioned in ancient Chinese literature, such as the poems of Li Bai. In Portuguese literature, it is mentioned since before the Age of Discovery.[18]
Cultivation[edit]
Over 800 loquat cultivars exist in Asia. Self-fertile variants include the 'Gold Nugget' and 'Mogi' cultivars.[19] The loquat is easy to grow in subtropical to mild temperate climates where it is often primarily grown as an ornamental plant, especially for its sweet-scented flowers, and secondarily for its delicious fruit. The boldly textured foliage adds a tropical look to gardens, contrasting well with many other plants. It is popular in the American South as an ornamental plant for its blossoms, though winter frosts rarely allow the flowers to survive and bear fruit the following spring.
Loquat in flower. This is a cultivar intended for home-growing, where the flowers open gradually resulting in fruit also ripening gradually.
Fruit
There are many named cultivars, with orange or white flesh.[20] Some cultivars are intended for home-growing, where the flowers open gradually, and thus the fruit also ripens gradually, compared to the commercially grown species where the flowers open almost simultaneously, and the whole tree's fruit also ripens together.
Japan is the leading producer of loquats followed by Israel and then Brazil.[20] In Europe, Spain is the main producer of loquat.[21]
In temperate climates it is grown as an ornamental with winter protection, as the fruits seldom ripen to an edible state. In the United Kingdom, it has gained the Royal Horticultural Society's Award of Garden Merit.[22]
In the highland parts of Central America, the loquat has become naturalized, and is often found growing wild in areas that have been disturbed but abandoned, its seeds having been dispersed by birds. Below 1000 meters, the fruit remains inedible for its high acidity, but above it, the wild fruit is appreciated and much harvested for its sweet, fruity flavor. It is occasionally planted for living fenceposts, as the tree is long-lived, not much subject to disease, and the wood is hard and durable. Good quality logs are much sought-after by furniture makers in Central America, who prize its hardness and durability[citation needed].
In the US, the loquat tree is hardy only in USDA zones 8 and above, and will flower only where winter temperatures do not fall below 30 °F (−1 °C). In such areas, the tree flowers in autumn and the fruit ripens in late winter.[19]
Culinary use[edit]
Loquat in plate
The loquat has a high sugar, acid, and pectin content.[23] It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. The fruits are also commonly used to make jam, jelly, and chutney, and are often served poached in light syrup. Firm, slightly immature fruits are best for making pies or tarts.
The fruit is sometimes canned. The waste ratio, however, is 30 percent or more, due to the seed size.
The fruit is also processed into confections.
Alcoholic beverages[edit]
Loquats can also be used to make light wine. It is fermented into a fruit wine, sometimes using just the crystal sugar and white liquor.
In Italy nespolino[24] liqueur is made from the seeds, reminiscent of nocino and amaretto, both prepared from nuts and apricot kernels. Both the loquat seeds and the apricot kernels contain cyanogenic glycosides, but the drinks are prepared from varieties that contain only small quantities (such as Mogi and Tanaka[25]), so there is no risk of cyanide poisoning.
Nutrition[edit]
Loquats, raw
Nutritional value per 100 g (3.5 oz)
Energy197 kJ (47 kcal)
Carbohydrates
12.14 g
Dietary fiber1.7 g
Fat
0.2 g
Protein
0.43 g
Vitamins
Vitamin A equiv.(10%) 76 μg
Thiamine (B1)(2%) 0.019 mg
Riboflavin (B2)(2%) 0.024 mg
Niacin (B3)(1%) 0.18 mg
Vitamin B6(8%) 0.1 mg
Folate (B9)(4%) 14 μg
Vitamin C(1%) 1 mg
Minerals
Calcium(2%) 16 mg
Iron(2%) 0.28 mg
Magnesium(4%) 13 mg
Manganese(7%) 0.148 mg
Phosphorus(4%) 27 mg
Potassium(6%) 266 mg
Sodium(0%) 1 mg
Zinc(1%) 0.05 mg
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
The loquat is low in saturated fat and sodium, and is high in vitamin A, dietary fiber, potassium, and manganese.[26]
Like most related plants, the seeds (pips) and young leaves of the plant are slightly poisonous, containing small amounts of cyanogenic glycosides (including amygdalin) which release cyanide when digested, though the low concentration and bitter flavour normally prevent enough being eaten to cause harm.
Medicinal[edit]
Loquat syrup is used in Chinese medicine for soothing the throat and is a popular ingredient for cough drops. The leaves, combined with other ingredients and known as pipa gao (枇杷膏; pinyin: pípágāo; literally "loquat paste"), it acts as a demulcent and an expectorant, as well as to soothe the digestive and respiratory systems.
In Japan, loquat leaves are dried to make a mild beverage known as biwa cha by brewing them using the traditional Japanese method. Biwa cha is held to beautify skin and heal inflammatory skin conditions such as psoriasis and eczema and to heal chronic respiratory conditions such as bronchitis. Eaten in quantity, loquats have a gentle but noticeable sedative effect, lasting up to 24 hours.[27]
Cultural references[edit]
In Spanish the fruits are referred to as nísperos (or, in southern areas of Mexico, mísperos) and are associated with the Day of the Dead in Mexico, when they are commonly placed on altars as offerings to the spirits of the deceased. The Arabs call it "Eski Dunya" (Old World) which maybe a reference to its origin. In Turkey it is call "Yeni Dunya" (New World).
Etymology[edit]
A loquat leaf, shown at a high magnification, illustrating the general appearance of the leaf and the structure of the venation
The name loquat derives from lou4 gwat1, the Cantonese pronunciation of its old classical Chinese name (Chinese: 蘆橘; pinyin: lújú, literally "black orange" in ancient Chinese. Such black orange originally referred to the unripened Kumquat, which is dark green in colour. But the name was mistaken as the loquat we know today by the ancient famous Chinese poet Su Shi when he was residing in southern China, and the mistake was widely taken by the Cantonese region thereafter).
This is my breakfast. Slices of tangy 50% rye sourdough bread with fermented rye malt and a little caraway in it, paired with liverwurst and sweet onion.
and "Tangy" remind their friends to have a safe Halloween night and do the same for their animal friends. "Tangy" is a Honduran milk snake (Lampropeltis triangulum hondurensis). Kingsnakes and milk snakes are harmless to humans (and cats) but do have some immunity to rattlesnake venom and may include other snakes in their diets. Honduran milk snakes like "Tangy" are sometimes called "Halloween Snakes" because of their colors. Photo by Frank.