View allAll Photos Tagged Tangy
A Southern Classic, crunchy and tangy fried green tomatoes. Frying is a fantastic way to enjoy green tomatoes, and their tart flavor goes well with just about any meal. The tartness of green tomatoes fried with a crispy cornmeal crust are the perfect counterpart to a rich, spicy, creamy, tangy Remoulade sauce.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/03/fried-green...
For hundreds more delicious recipes and mouthwatering food images, please go to:
Normal seasonal heat has started in the region this week, under the scorching sun of 37-38 degrees during the day, apricot trees are starting to turn into a riot of colors!
Apricots are stone fruits known for their sweet and tangy flavor, and they belong to the same family as peaches, plums, and cherries. They typically have a velvety smooth skin that can range in color from yellow to orange, often with a blush of red.
Türkiye ranks first in the world in apricot cultivation. 10-15% of the world's apricot production is produced in Türkiye.
In the northern Aegean region of Türkiye, where I took the photo, apricots are commonly grown due to the favorable climate and soil conditions. This region benefits from warm summers and mild winters, which are ideal for the cultivation of apricots. Apricot trees thrive in well-drained soil and require plenty of sunlight to produce healthy fruit.
Apricots are often harvested in the summer months, usually from late June to early August, depending on the specific variety and local growing conditions. When fully ripe, apricots are juicy and fragrant, with a deliciously sweet flavor.
Turkey is renowned for its apricot cultivation, particularly in regions like Malatya, known as the "apricot capital" of Türkiye. The country produces a significant portion of the world's apricots, and Turkish apricots are prized for their flavor, sweetness, and quality.
Apricots grown in Türkiye come in various varieties, each with its own unique characteristics in terms of taste, texture, and appearance. Some popular Turkish apricot varieties include Hacıhaliloğlu, Şekerpare, and Kabaasi.
In addition to being enjoyed fresh, Turkish apricots are also dried and exported to various countries around the world. Dried Turkish apricots are a popular snack known for their chewy texture and intense sweetness.
Overall, Turkish apricots are a delicious and nutritious fruit enjoyed both domestically and internationally.
I've captured some memorable moments with my camera, and I genuinely hope you'll experience the same joy in viewing these images as I did in capturing them.
Thank you immensely for visiting my gallery, whether you leave comments, add favorites, or simply take a moment to look around. Your support means a lot to me, and I wish you the best of luck and beautiful light in all your endeavors.
© All rights reserved by R.Ertug. Please refrain from using this image without my explicit written permission. If you're interested in purchasing or using it, feel free to contact me via Flickr mail.
Your comments and critiques are highly valued.
Thanks for taking the time to stop by and explore :)
Indulge in the succulent flavors of perfectly roasted duck drizzled with a tangy orange glaze.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/08/crispy-duck...
For over 1900 delicious recipes and mouthwatering food images, please go to:
Bell peppers
A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite their varied palette, all are the same plant, known scientifically as Capsicum annuum. They are members of the nightshade family, which also includes potatoes, tomatoes and eggplant. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. Paprika can be prepared from red bell peppers (as well as from chili peppers). Bell peppers are not 'hot'. The primary substance that controls "hotness" in peppers is called capsaicin, and it's found in very small amounts in bell peppers. Although peppers are available throughout the year, they are most abundant and tasty during the summer and early fall months.
Well guys, I gave in. I’m going to give instagram a shot! Any tips on how to build up a following? Not super familiar with the platform tbh.
Normal seasonal heat has started in the region this week, under the scorching sun of 37-38 degrees during the day, apricot trees are starting to turn into a riot of colors!
Apricots are stone fruits known for their sweet and tangy flavor, and they belong to the same family as peaches, plums, and cherries. They typically have a velvety smooth skin that can range in color from yellow to orange, often with a blush of red.
Türkiye ranks first in the world in apricot cultivation. 10-15% of the world's apricot production is produced in Türkiye.
In the northern Aegean region of Türkiye, where I took the photo, apricots are commonly grown due to the favorable climate and soil conditions. This region benefits from warm summers and mild winters, which are ideal for the cultivation of apricots. Apricot trees thrive in well-drained soil and require plenty of sunlight to produce healthy fruit.
Apricots are often harvested in the summer months, usually from late June to early August, depending on the specific variety and local growing conditions. When fully ripe, apricots are juicy and fragrant, with a deliciously sweet flavor.
Turkey is renowned for its apricot cultivation, particularly in regions like Malatya, known as the "apricot capital" of Türkiye. The country produces a significant portion of the world's apricots, and Turkish apricots are prized for their flavor, sweetness, and quality.
Apricots grown in Türkiye come in various varieties, each with its own unique characteristics in terms of taste, texture, and appearance. Some popular Turkish apricot varieties include Hacıhaliloğlu, Şekerpare, and Kabaasi.
In addition to being enjoyed fresh, Turkish apricots are also dried and exported to various countries around the world. Dried Turkish apricots are a popular snack known for their chewy texture and intense sweetness.
Overall, Turkish apricots are a delicious and nutritious fruit enjoyed both domestically and internationally.
I've captured some memorable moments with my camera, and I genuinely hope you'll experience the same joy in viewing these images as I did in capturing them.
Thank you immensely for visiting my gallery, whether you leave comments, add favorites, or simply take a moment to look around. Your support means a lot to me, and I wish you the best of luck and beautiful light in all your endeavors.
© All rights reserved by R.Ertug. Please refrain from using this image without my explicit written permission. If you're interested in purchasing or using it, feel free to contact me via Flickr mail.
Your comments and critiques are highly valued.
Thanks for taking the time to stop by and explore :)
SN/NC: Diospyros kaki, Ebenaceae Family
Diospyros kaki is the most widely cultivated species of the genus Diospyros. Although its first published botanical description was not until 1780, the kaki is among the oldest plants in cultivation, known for its use in China for more than 2000 years. In some rural Chinese communities, the kaki fruit is seen as having a great mystical power that can be harnessed to solve headaches, back pains and foot ache.
The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. Cultivation extended first to other parts of East Asia, including Japan where it is very popular. It was later introduced to California and southern Europe in the 19th century, to Brazil in the 1890s, and numerous cultivars have been selected. A variety is Diospyros kaki var. sylvestris Makino. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin-skinned shell.
In many cultivars, known as the astringent varieties, the fruit has a high proanthocyanidin-type tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. The fruit of those cultivars is not edible in its crisp, firm state; it tastes best when allowed to rest and soften after harvest. It has a soft jelly-like consistency and is best eaten with a spoon. The Japanese 'Hachiya' is a widely grown astringent cultivar. Other cultivars, such as 'Fuyu', do not contain tannins when firm. Those can be eaten like an apple or can be allowed to go to any stage of ripeness, including to the jelly-like stage. These non-astringent varieties are however considered to have a less complex flavor.
"Sharon Fruit" (named originally after Sharon plain in Israel) is a trade name for non-astringent D. kaki fruit.
El caqui o palosanto, una especie arbórea de la familia de las Ebenáceas, originario de Asia. Su fruto, el caqui o pérsimo, es una baya comestible de sabor muy dulce. Diospyros kaki es la especie más cultivada del género Diospyros. Aunque su primera descripción botánica publicada no fue hasta 1780, el kaki se encuentra entre las plantas más antiguas en cultivo, conocido por su uso en China durante más de 2000 años. En algunas comunidades rurales chinas, se considera que la fruta kaki tiene un gran poder místico que puede aprovecharse para resolver dolores de cabeza, de espalda y de pies.
El caqui (kaki) es una fruta dulce, ligeramente ácida, con una textura suave a ocasionalmente fibrosa. Esta especie, originaria de China, es caducifolia, con hojas anchas y rígidas. El cultivo se extendió primero a otras partes del este de Asia, incluido Japón, donde es muy popular. Más tarde se introdujo en California y el sur de Europa en el siglo XIX, en Brasil en la década de 1890, y se han seleccionado numerosos cultivares. Una variedad es Diospyros kaki var. Sylvestris Makino. Cuando está madura, esta fruta se compone de gelatina espesa y carnosa encerrada en una cáscara cerosa de piel fina.
En muchos cultivares, conocidos como variedades astringentes, la fruta tiene un alto contenido de taninos de tipo proantocianidina que hace que la fruta inmadura sea astringente y amarga. Los niveles de taninos se reducen a medida que la fruta madura. El fruto de esos cultivares no es comestible en su estado crujiente y firme; sabe mejor cuando se deja reposar y ablandar después de la cosecha. Tiene una consistencia gelatinosa suave y se come mejor con una cuchara. El 'Hachiya' japonés es un cultivar astringente ampliamente cultivado. Otros cultivares, como 'Fuyu', no contienen taninos cuando están firmes. Se pueden comer como una manzana o se puede permitir que pasen a cualquier etapa de madurez, incluida la etapa gelatinosa. Sin embargo, se considera que estas variedades no astringentes tienen un sabor menos complejo.
"Sharon Fruit" (llamado originalmente por la llanura de Sharon en Israel) es un nombre comercial para la fruta D. kaki no astringente.
O caquizeiro é uma árvore de origem asiática, dióica, decídua e mundialmente apreciada por seus frutos doces e saborosos, os caquis. O próprio nome botânico Diospyros, já dá uma boa idéia de que estamos falando de uma fruta deliciosa. A palavra vem do grego antigo e significa "alimento de Zeus", uma alusão ao divino sabor dessa fruta. Em Portugal, é conhecida por dióspiro, e a árvore, por diospireiro. Seu tronco é tortuoso e a casca bastante rugosa, com raízes profundas e fortes. Se deixada a crescer livremente, atinge 15 metros de altura. No entanto, em pomares, sejam comerciais ou domésticos, não convém que se deixe crescer tanto, o que dificulta a colheita. As folhas são largas, lanceoladas e rígidas, e apresentam um verde terroso mais claro ou mais escuro, que adquire belas tonalidades de bronze e vermelho durante o outono, logo antes de caírem. As flores são pequenas, de cor creme ou rosadas, tetrâmeras e podem ser femininas, masculinas ou hermafroditas. A floração ocorre na primavera e pode acontecer de a expressão sexual de uma árvore se alterar a cada ano, com uma proporção maior de flores masculinas ou hermafroditas por exemplo.
Os frutos são bagas, e podem apresentar sementes, quando polinizados, ou ausência total de sementes, quando formados por partenocarpia. Eles podem ser globosos, ovóides ou achatados, amarelos a avermelhados, de casca fina e polpa firme e opaca, ou mole, gelatinosa e translúcida. Os frutos tornam-se maduros no final do verão e início do outono, mas algumas colheitas podem se estender um pouco mais, de acordo com a cultivar.
Diospyros kaki è la specie più coltivata del genere Diospyros. Sebbene la sua prima descrizione botanica pubblicata non risalga al 1780, il kaki è tra le piante più antiche in coltivazione, nota per il suo uso in Cina da oltre 2000 anni. In alcune comunità rurali cinesi, il frutto del kaki è visto come dotato di un grande potere mistico che può essere sfruttato per risolvere mal di testa, mal di schiena e dolori ai piedi.
Il cachi (kaki) è un frutto dolce e leggermente piccante con una consistenza da morbida a occasionalmente fibrosa. Questa specie, originaria della Cina, è decidua, con foglie larghe e rigide. La coltivazione si è estesa prima ad altre parti dell'Asia orientale, incluso il Giappone, dove è molto popolare. Successivamente è stato introdotto in California e nell'Europa meridionale nel 19° secolo, in Brasile negli anni '90 dell'Ottocento e sono state selezionate numerose cultivar. Una varietà è Diospyros kaki var. sylvestris Machino. Quando è maturo, questo frutto comprende una gelatina densa e polposa racchiusa in un guscio ceroso dalla buccia sottile.
In molte cultivar, note come varietà astringenti, il frutto ha un alto contenuto di tannino di tipo proantocianidina che rende il frutto immaturo astringente e amaro. I livelli di tannino si riducono con la maturazione del frutto. Il frutto di quelle cultivar non è commestibile nel suo stato croccante e sodo; ha un sapore migliore quando viene lasciato riposare e ammorbidire dopo la raccolta. Ha una consistenza morbida e gelatinosa ed è meglio mangiarlo con un cucchiaio. La "Hachiya" giapponese è una cultivar astringente ampiamente coltivata. Altre cultivar, come "Fuyu", non contengono tannini quando sono sodi. Quelli possono essere mangiati come una mela o possono essere lasciati andare a qualsiasi stadio di maturazione, incluso lo stadio gelatinoso. Si ritiene tuttavia che queste varietà non astringenti abbiano un sapore meno complesso.
"Sharon Fruit" (dal nome originariamente della pianura di Sharon in Israele) è un nome commerciale per il frutto D. kaki non astringente.
Diospyros kaki ist die am weitesten verbreitete Art der Gattung Diospyros. Obwohl die erste veröffentlichte botanische Beschreibung erst 1780 erfolgte, gehört die Kaki zu den ältesten Kulturpflanzen und ist seit mehr als 2000 Jahren für ihre Verwendung in China bekannt. In einigen ländlichen chinesischen Gemeinden wird der Kaki-Frucht eine große mystische Kraft zugeschrieben, die genutzt werden kann, um Kopfschmerzen, Rückenschmerzen und Fußschmerzen zu lindern.
Die Kaki (Kaki) ist eine süße, leicht würzige Frucht mit einer weichen bis gelegentlich faserigen Textur. Diese in China beheimatete Art ist laubabwerfend mit breiten, steifen Blättern. Der Anbau erstreckte sich zunächst auf andere Teile Ostasiens, einschließlich Japan, wo er sehr beliebt ist. Später wurde sie im 19. Jahrhundert nach Kalifornien und Südeuropa eingeführt, in den 1890er Jahren nach Brasilien, und es wurden zahlreiche Sorten ausgewählt. Eine Sorte ist Diospyros kaki var. Sylvestris Makino. Wenn sie reif ist, besteht diese Frucht aus dickem, fleischigem Gelee, das von einer wachsartigen, dünnhäutigen Schale umhüllt ist.
In vielen Sorten, die als adstringierende Sorten bekannt sind, hat die Frucht einen hohen Tanningehalt vom Proanthocyanidin-Typ, der die unreife Frucht adstringierend und bitter macht. Mit zunehmender Fruchtreife nimmt der Tanningehalt ab. Die Früchte dieser Sorten sind in ihrem knackigen, festen Zustand nicht essbar; es schmeckt am besten, wenn es nach der Ernte ruhen und weich werden kann. Es hat eine weiche geleeartige Konsistenz und wird am besten mit einem Löffel gegessen. Die japanische 'Hachiya' ist eine weit verbreitete adstringierende Sorte. Andere Sorten wie 'Fuyu' enthalten keine Tannine, wenn sie fest sind. Diese können wie ein Apfel gegessen werden oder können jedes Reifestadium erreichen, einschließlich des geleeartigen Stadiums. Diese nicht adstringierenden Sorten gelten jedoch als weniger komplex im Geschmack.
"Sharon Fruit" (ursprünglich nach Sharon Plain in Israel benannt) ist ein Handelsname für nicht-adstringierende D. kaki-Früchte.
Diospyros kaki is de meest gekweekte soort van het geslacht Diospyros. Hoewel de eerste gepubliceerde botanische beschrijving pas in 1780 werd gepubliceerd, is de kaki een van de oudste planten in de teelt en staat hij al meer dan 2000 jaar bekend om zijn gebruik in China. In sommige landelijke Chinese gemeenschappen wordt de kaki-vrucht gezien als een grote mystieke kracht die kan worden aangewend om hoofdpijn, rugpijn en voetpijn op te lossen.
De persimmon (kaki) is een zoete, licht pittige vrucht met een zachte tot soms vezelige textuur. Deze soort, afkomstig uit China, is bladverliezend, met brede, stijve bladeren. De teelt breidde zich eerst uit naar andere delen van Oost-Azië, waaronder Japan, waar het erg populair is. Het werd later geïntroduceerd in Californië en Zuid-Europa in de 19e eeuw, in Brazilië in de jaren 1890, en er zijn talloze cultivars geselecteerd. Een variëteit is Diospyros kaki var. Sylvestris Makino. Wanneer rijp, bestaat deze vrucht uit dikke, vlezige gelei omhuld door een wasachtige, dunne schil.
In veel cultivars, bekend als de samentrekkende variëteiten, heeft de vrucht een hoog tanninegehalte van het proanthocyanidine-type, wat de onrijpe vrucht samentrekkend en bitter maakt. Het tanninegehalte neemt af naarmate het fruit rijpt. De vrucht van die cultivars is niet eetbaar in zijn knapperige, stevige staat; het smaakt het lekkerst als het na de oogst rust en zacht wordt. Het heeft een zachte geleiachtige consistentie en kan het beste met een lepel worden gegeten. De Japanse 'Hachiya' is een veel gekweekte samentrekkende cultivar. Andere cultivars, zoals 'Fuyu', bevatten geen tannines als ze stevig zijn. Die kunnen als een appel worden gegeten of kunnen naar elk stadium van rijpheid gaan, inclusief het gelei-achtige stadium. Deze niet-samentrekkende variëteiten worden echter beschouwd als een minder complexe smaak.
"Sharon Fruit" (oorspronkelijk genoemd naar de Sharon-vlakte in Israël) is een handelsnaam voor niet-samentrekkend D. kaki-fruit.
Diospyros kaki est l'espèce la plus cultivée du genre Diospyros. Bien que sa première description botanique publiée ne remonte qu'en 1780, le kaki est l'une des plus anciennes plantes cultivées, connue pour son utilisation en Chine depuis plus de 2000 ans. Dans certaines communautés rurales chinoises, le kaki est considéré comme ayant un grand pouvoir mystique qui peut être exploité pour résoudre les maux de tête, les maux de dos et les douleurs aux pieds.
Le kaki (kaki) est un fruit sucré légèrement acidulé avec une texture douce à parfois fibreuse. Cette espèce, originaire de Chine, est caduque, aux feuilles larges et raides. La culture s'est d'abord étendue à d'autres parties de l'Asie de l'Est, notamment au Japon où elle est très populaire. Il a ensuite été introduit en Californie et en Europe du Sud au XIXe siècle, au Brésil dans les années 1890, et de nombreux cultivars ont été sélectionnés. Une variété est Diospyros kaki var. Sylvestris Makino. À maturité, ce fruit comprend une épaisse gelée pulpeuse enfermée dans une coquille cireuse à peau fine.
Dans de nombreux cultivars, connus sous le nom de variétés astringentes, le fruit a une teneur élevée en tanin de type proanthocyanidine qui rend le fruit immature astringent et amer. Les niveaux de tanin sont réduits à mesure que le fruit mûrit. Le fruit de ces cultivars n'est pas comestible dans son état croquant et ferme; il a meilleur goût lorsqu'on le laisse reposer et ramollir après la récolte. Il a une consistance gélatineuse et se mange mieux avec une cuillère. Le 'Hachiya' japonais est un cultivar astringent largement cultivé. D'autres cultivars, comme 'Fuyu', ne contiennent pas de tanins lorsqu'ils sont fermes. Ceux-ci peuvent être consommés comme une pomme ou peuvent atteindre n'importe quel stade de maturité, y compris le stade de la gelée. Ces variétés non astringentes sont cependant considérées comme ayant une saveur moins complexe.
"Sharon Fruit" (nommé à l'origine d'après la plaine de Sharon en Israël) est un nom commercial pour le fruit D. kaki non astringent.
Ο Διόσπυρος είναι το πιο ευρέως καλλιεργούμενο είδος του γένους Διόσπυρος. Αν και η πρώτη δημοσιευμένη βοτανική περιγραφή του έγινε μόλις το 1780, το kaki είναι ένα από τα παλαιότερα φυτά σε καλλιέργεια, γνωστό για τη χρήση του στην Κίνα για περισσότερα από 2000 χρόνια. Σε ορισμένες αγροτικές κινεζικές κοινότητες, το φρούτο kaki θεωρείται ότι έχει μια μεγάλη μυστικιστική δύναμη που μπορεί να αξιοποιηθεί για να λύσει πονοκεφάλους, πόνους στην πλάτη και πόνους στα πόδια.
Ο λωτός (κακί) είναι ένα γλυκό, ελαφρώς πικάντικο φρούτο με απαλή έως περιστασιακά ινώδη υφή. Αυτό το είδος, εγγενές στην Κίνα, είναι φυλλοβόλο, με πλατιά, δύσκαμπτα φύλλα. Η καλλιέργεια επεκτάθηκε πρώτα σε άλλα μέρη της Ανατολικής Ασίας, συμπεριλαμβανομένης της Ιαπωνίας όπου είναι πολύ δημοφιλής. Αργότερα εισήχθη στην Καλιφόρνια και τη νότια Ευρώπη τον 19ο αιώνα, στη Βραζιλία τη δεκαετία του 1890 και έχουν επιλεγεί πολλές ποικιλίες. Μια ποικιλία είναι ο Διόσπυρος κακή βάρ. συλβεστρης Μακινο. Όταν είναι ώριμο, αυτό το φρούτο αποτελείται από παχύρρευστο πολτό ζελέ που περικλείεται σε ένα κέρινο κέλυφος με λεπτό δέρμα.
Σε πολλές ποικιλίες, γνωστές ως στυπτικές ποικιλίες, ο καρπός έχει υψηλή περιεκτικότητα σε τανίνες τύπου προανθοκυανιδίνης που κάνει τον ανώριμο καρπό στυπτικό και πικρό. Τα επίπεδα τανίνης μειώνονται καθώς ο καρπός ωριμάζει. Ο καρπός αυτών των ποικιλιών δεν είναι βρώσιμος στην τραγανή, σταθερή του κατάσταση. έχει καλύτερη γεύση όταν αφήνεται να ξεκουραστεί και να μαλακώσει μετά τη συγκομιδή. Έχει μια μαλακή υφή σαν ζελέ και τρώγεται καλύτερα με ένα κουτάλι. Η ιαπωνική «Hachiya» είναι μια ευρέως αναπτυσσόμενη στυπτική ποικιλία. Άλλες ποικιλίες, όπως το «Fuyu», δεν περιέχουν τανίνες όταν είναι σταθερές. Αυτά μπορούν να καταναλωθούν σαν μήλο ή μπορούν να περάσουν σε οποιοδήποτε στάδιο ωρίμανσης, συμπεριλαμβανομένου του σταδίου που μοιάζει με ζελέ. Αυτές οι μη στυπτικές ποικιλίες ωστόσο θεωρείται ότι έχουν λιγότερο περίπλοκη γεύση.
Το "Sharon Fruit" (ονομάστηκε αρχικά από την πεδιάδα Sharon στο Ισραήλ) είναι μια εμπορική ονομασία για το μη στυπτικό φρούτο D. kaki.
Diospyros kaki هو أكثر الأنواع المزروعة على نطاق واسع من جنس Diospyros. على الرغم من أن أول وصف نباتي منشور لها لم يكن حتى عام 1780 ، إلا أن الكاكي يعد من بين أقدم النباتات في الزراعة ، والمعروف باستخدامه في الصين لأكثر من 2000 عام. في بعض المجتمعات الريفية الصينية ، يُنظر إلى فاكهة الكاكي على أنها تتمتع بقوة صوفية عظيمة يمكن تسخيرها لعلاج الصداع وآلام الظهر وآلام القدم.
البرسيمون (كاكي) هو فاكهة حلوة ، منعشة قليلاً ذات ملمس ناعم إلى ليفي في بعض الأحيان. هذا النوع ، موطنه الصين ، نفضي ، بأوراق عريضة وقاسية. امتدت الزراعة أولاً إلى أجزاء أخرى من شرق آسيا ، بما في ذلك اليابان حيث تحظى بشعبية كبيرة. تم تقديمه لاحقًا إلى كاليفورنيا وجنوب أوروبا في القرن التاسع عشر ، إلى البرازيل في تسعينيات القرن التاسع عشر ، وتم اختيار العديد من الأصناف. مجموعة متنوعة هي ديوسبيروس كاكي فار. سيلفستريس ماكينو. عندما تنضج ، تتكون هذه الفاكهة من هلام لب سميك مغطى بقشرة شمعية رقيقة القشرة.
في العديد من الأصناف ، المعروفة باسم الأصناف القابضة ، تحتوي الفاكهة على نسبة عالية من التانين من نوع البروانثوسيانيدين مما يجعل الفاكهة غير الناضجة قابضة ومريرة. تنخفض مستويات التانين مع نضوج الثمار. ثمرة تلك الأصناف ليست صالحة للأكل في حالتها الهشة والثابتة ؛ يكون طعمه أفضل عندما يُسمح له بالراحة واللين بعد الحصاد. قوامه ناعم يشبه الهلام ويفضل تناوله بالملعقة. يُعد "Hachiya" الياباني أحد الصنف القابض للنمو على نطاق واسع. الأصناف الأخرى ، مثل "فويو" ، لا تحتوي على العفص عندما تكون صلبة. يمكن أن تؤكل مثل التفاح أو يمكن السماح لها بالذهاب إلى أي مرحلة من النضج ، بما في ذلك المرحلة التي تشبه الهلام. ومع ذلك ، تعتبر هذه الأصناف غير القابضة ذات نكهة أقل تعقيدًا.
"شارون فروت" (سميت في الأصل على اسم سهل شارون في إسرائيل) هو اسم تجاري لفاكهة D. kaki غير القابض.
Diospyros kakiは、Diospyros属の中で最も広く栽培されている種です。最初に発表された植物の説明は1780年までではありませんでしたが、カキは栽培で最も古い植物の1つであり、2000年以上中国で使用されていることで知られています。一部の中国の田舎のコミュニティでは、カキの実は、頭痛、腰痛、足の痛みを解決するために利用できる大きな神秘的な力を持っていると見られています。
柿（柿）は甘くて少しピリッとした果実で、やわらかいものから時々繊維質の食感があります。この種は中国原産で、落葉性で、広くて硬い葉を持っています。栽培は、それが非常に人気のある日本を含む東アジアの他の地域に最初に広がりました。その後、19世紀にカリフォルニアと南ヨーロッパに、1890年代にブラジルに導入され、数多くの品種が選ばれました。品種はカキノキ変種です。シルベストリス牧野。熟すと、この果実は、ワックス状の薄い皮の殻に包まれた厚い果肉のあるゼリーで構成されます。
収斂性品種として知られる多くの栽培品種では、果実はプロアントシアニジンタイプのタンニン含有量が高く、未熟な果実を収斂性で苦いものにします。果実が成熟するにつれてタンニンレベルは低下します。それらの栽培品種の果実は、そのさわやかな、しっかりした状態では食用ではありません。収穫後に休ませて柔らかくすると、最高の味がします。やわらかいゼリーのような粘りがあり、スプーンで食べるのが一番です。日本の「八谷」は、広く栽培されている収斂性の品種です。 「ふゆ」のような他の品種は、しっかりしているときはタンニンを含んでいません。それらはリンゴのように食べることができます、またはゼリーのような段階を含む熟成の任意の段階に行くことができます。しかし、これらの非収斂性の品種は、それほど複雑ではないと考えられています。
「シャロンフルーツ」（イスラエルのシャロン平野にちなんで名付けられました）は、収斂性のないD.カキフルーツの商品名です。
Normal seasonal heat has started in the region this week, under the scorching sun of 37-38 degrees during the day, apricot trees are starting to turn into a riot of colors!
Apricots are stone fruits known for their sweet and tangy flavor, and they belong to the same family as peaches, plums, and cherries. They typically have a velvety smooth skin that can range in color from yellow to orange, often with a blush of red.
Türkiye ranks first in the world in apricot cultivation. 10-15% of the world's apricot production is produced in Türkiye.
In the northern Aegean region of Türkiye, where I took the photo, apricots are commonly grown due to the favorable climate and soil conditions. This region benefits from warm summers and mild winters, which are ideal for the cultivation of apricots. Apricot trees thrive in well-drained soil and require plenty of sunlight to produce healthy fruit.
Apricots are often harvested in the summer months, usually from late June to early August, depending on the specific variety and local growing conditions. When fully ripe, apricots are juicy and fragrant, with a deliciously sweet flavor.
Turkey is renowned for its apricot cultivation, particularly in regions like Malatya, known as the "apricot capital" of Türkiye. The country produces a significant portion of the world's apricots, and Turkish apricots are prized for their flavor, sweetness, and quality.
Apricots grown in Türkiye come in various varieties, each with its own unique characteristics in terms of taste, texture, and appearance. Some popular Turkish apricot varieties include Hacıhaliloğlu, Şekerpare, and Kabaasi.
In addition to being enjoyed fresh, Turkish apricots are also dried and exported to various countries around the world. Dried Turkish apricots are a popular snack known for their chewy texture and intense sweetness.
Overall, Turkish apricots are a delicious and nutritious fruit enjoyed both domestically and internationally.
I've captured some memorable moments with my camera, and I genuinely hope you'll experience the same joy in viewing these images as I did in capturing them.
Thank you immensely for visiting my gallery, whether you leave comments, add favorites, or simply take a moment to look around. Your support means a lot to me, and I wish you the best of luck and beautiful light in all your endeavors.
© All rights reserved by R.Ertug. Please refrain from using this image without my explicit written permission. If you're interested in purchasing or using it, feel free to contact me via Flickr mail.
Your comments and critiques are highly valued.
Thanks for taking the time to stop by and explore :)
Normal seasonal heat has started in the region this week, under the scorching sun of 37-38 degrees during the day, apricot trees are starting to turn into a riot of colors!
Apricots are stone fruits known for their sweet and tangy flavor, and they belong to the same family as peaches, plums, and cherries. They typically have a velvety smooth skin that can range in color from yellow to orange, often with a blush of red.
Türkiye ranks first in the world in apricot cultivation. 10-15% of the world's apricot production is produced in Türkiye.
In the northern Aegean region of Türkiye, where I took the photo, apricots are commonly grown due to the favorable climate and soil conditions. This region benefits from warm summers and mild winters, which are ideal for the cultivation of apricots. Apricot trees thrive in well-drained soil and require plenty of sunlight to produce healthy fruit.
Apricots are often harvested in the summer months, usually from late June to early August, depending on the specific variety and local growing conditions. When fully ripe, apricots are juicy and fragrant, with a deliciously sweet flavor.
Turkey is renowned for its apricot cultivation, particularly in regions like Malatya, known as the "apricot capital" of Türkiye. The country produces a significant portion of the world's apricots, and Turkish apricots are prized for their flavor, sweetness, and quality.
Apricots grown in Türkiye come in various varieties, each with its own unique characteristics in terms of taste, texture, and appearance. Some popular Turkish apricot varieties include Hacıhaliloğlu, Şekerpare, and Kabaasi.
In addition to being enjoyed fresh, Turkish apricots are also dried and exported to various countries around the world. Dried Turkish apricots are a popular snack known for their chewy texture and intense sweetness.
Overall, Turkish apricots are a delicious and nutritious fruit enjoyed both domestically and internationally.
I've captured some memorable moments with my camera, and I genuinely hope you'll experience the same joy in viewing these images as I did in capturing them.
Thank you immensely for visiting my gallery, whether you leave comments, add favorites, or simply take a moment to look around. Your support means a lot to me, and I wish you the best of luck and beautiful light in all your endeavors.
© All rights reserved by R.Ertug. Please refrain from using this image without my explicit written permission. If you're interested in purchasing or using it, feel free to contact me via Flickr mail.
Your comments and critiques are highly valued.
Thanks for taking the time to stop by and explore :)
The classic steakhouse appetizer. At Backwoods Inn, we serve a delicious shrimp cocktail with jumbo shrimp and our own homemade tangy cocktail sauce. A perfect starter. Oh so good.
The lemonade berry is a small shrubby tree. The plant is native to the coastal range of southern California and Baja California. This tree can grow up to 25 feet in height and is a common member of the chaparral plant community.
The Kumeyaay used tangy huutat berries to flavor their tea. The berries are soaked in water to provide flavor and they’re also eaten fresh. The seeds from these berries are ground up and combined with this tangy drink. A wad of lemonade berries can also be placed in the mouth as a means to keep thirst at bay during long hikes under the sun. The bark of this tree is used in a tea after childbirth.
Smoky, tangy, and irresistibly bold, this Keto BBQ Sauce brings all the classic flavor without the sugar crash.
Full Recipe: www.castironketo.net/blog/keto-bbq-sauce/
Crafted for low-carb living, it's the perfect match for grilled ribs, juicy pulled pork, or crispy keto chicken nuggets. Whether you're basting, dipping, or marinating, this sauce turns every bite into a flavor-packed win—minus the carbs. Say goodbye to sugar-laden sauces and hello to guilt-free BBQ bliss.
passionfruit and coconut friands, filled with tangy passionfruit gel and topped with passionfruit whipped cream (and sprinkling of poppy seeds) :)
“Gobi ji Khatairn”
A vinegar based sindhi pickle made with Mustard seed and common veggies;like cauliflower and carrots.
© Rajesh Pamnani 2016
Kickstart your day with a creamy, Keto Yogurt that’s rich, tangy, and totally customizable—no dairy required! Dive into this low-carb delight that doubles as a breakfast hero, snack-time superstar, or guilt-free dessert.
🍨 Homemade Keto Yogurt Breakdown
Turn pantry staples into a creamy, low-carb delight in just five simple steps:
⏱️ Timings
• Prep: 5 min
• Cook: 5 min
• Chill: 4–6 hrs (overnight for extra thick)
Base Ingredients
1 cup full-fat coconut milk
2 Tbsp chia seeds
2 Tbsp erythritol (or sweetener of choice)
1 tsp vanilla extract
1 Tbsp lemon juice
👩🍳 Pro Tips
– Blend before chilling for ultra-smooth texture
– Swap heavy cream for a dairy-rich version
– Customize with cinnamon, cocoa powder, or sugar-free jam
🍓 Serving Ideas
• Fresh berries & nuts
• Keto granola
• Unsweetened coconut flakes
Ready to whip up your own bowl of tangy, dreamy yogurt?
Get the full step-by-step recipe here 👉 www.castironketo.net/blog/keto-yogurt/
Looking for the best red velvet cake and cream cheese frosting recipe? Look no further. I would walk across the country and back for these cupcakes...
sporkandfoon.typepad.com/spork_or_a_foon/2009/02/the-grea...
Dried cranberries give that perfect pop of tanginess to salads as well as cookies
ODC - 7/26/2021 - Dry
Aug. 22, 2016: Flowers 2016. For this version used photogene to crop and lighten. In brushstrokes used I4. In photocopier used tangy. In Stackables used inferno hard light. IN Formulas used rustic 80%. In Photogene added contrast with histogram. In Formulas added hard cover border 20 width. #artistry_flair #1x1 #square #flower #flowers #retro #texture #textures #americana
Tangy and fruity. A healthy Satsuma. I love this experiment. A friend of mine wanted me to take a few shots for her new house and this one is for her kitchen.
An enigmatic blend of citrus, the hybrid blood orange offers a visual feast and a taste experience like no other.
I made these for a good friend of mine. They tasted so good!! The sweetness from the chocolate and the tanginess of the berries ... really is a perfect combination.
A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite their varied palette, all are the same plant, known scientifically as Capsicum annuum. They are members of the nightshade family, which also includes potatoes, tomatoes and eggplant. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. Paprika can be prepared from red bell peppers (as well as from chili peppers). Bell peppers are not 'hot'. The primary substance that controls "hotness" in peppers is called capsaicin, and it's found in very small amounts in bell peppers. Although peppers are available throughout the year, they are most abundant and tasty during the summer and early fall months.
What's New and Beneficial about Bell Peppers
Tender scallops seared and served in a tangy mango sauce made with white wine, lime juice, red chili pepper flakes, Pimenta Baniwa powder and a cilantro garnish. Pimenta Baniwa is a famous blend of Capsicum peppers sustainably grown by Baniwa women in the upper Rio Negro Basin of northern Amazonian Brazil.
Presented by culinarycultureconnections.com/
Nasturtium is a genus of seven plant species in the family Brassicaceae (cabbage family), best known for the edible watercresses Nasturtium microphyllum (Rorippa microphylla) and Nasturtium officinale (R. nasturtium-aquaticum).
These plants are related to garden cress and mustard, known for a peppery, tangy (pungent) flavor. The name Nasturtium comes from the Latin nasus tortus, meaning "twisted nose", referring to the effect on the nasal passages of eating the plants. Nasturtium foliage is also used as food by the caterpillars of certain butterflies.
Biscayne Park, FL
The Capt'n has now fallen completely for Marmite, the very British yeast extract spread - you either love it or hate it. This shot shows him looking longingly at my second and remaining jar of the limited edition that was made with champagne.
More about Marmite here.
Please view in full size for the complete tangy and savoury flavour...