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10 Different Types Of Malaysian Fruits
Different Types Of Malaysian Fruits
Word Count:
301
Summary:
Malaysian fruits have many benefits that are very helpful to humans. Some of the different types of Malaysian fruits are Mangosteen, Starfruit, Pulasan, Jackfruit, Rambutan, Mango and Dragon Fruit. Malaysian fruits are an excellent source for healthy eating and taste great at the same time.
Mangosteen is grown in Malaysia. It is probably one of the best tasting fruits I have tasted. Mangosteen fruit helps with the prevention of cancer and heart disease. The skin is reporte...
Keywords:
Malaysian fruits,
Article Body:
Malaysian fruits have many benefits that are very helpful to humans. Some of the different types of Malaysian fruits are Mangosteen, Starfruit, Pulasan, Jackfruit, Rambutan, Mango and Dragon Fruit. Malaysian fruits are an excellent source for healthy eating and taste great at the same time.
Mangosteen is grown in Malaysia. It is probably one of the best tasting fruits I have tasted. Mangosteen fruit helps with the prevention of cancer and heart disease. The skin is reported to be the healthiest part of the fruit.
Starfruit is available all year long. Starfruit is often used for decorations. Starfruit is also a good source for potassium, fiber, vitamin c and copper.
Pulasan is also only grown in Malaysia. This fruit is grown seasonal normally grown between August, September and December, January. The skin of Pulasan tastes like a sweet grape.
Jackfruit is also grown only on Malaysia. This is also a fruit that tastes really good. Jackfruits are very large in size, so one Jackfruit can be fed to many people. Jackfruit is low in calories and contains good amounts of potassium and Vitamin A.
Mangoes are grown all over the world. The Chokanan Yellow Mango is a great mango to eat. The Chokanan Yellow Mango has a very sweet taste to it. Chokanan Mangoes are low in saturated fat, cholesterol, and sodium. Chokanan mangoes are an excellent source for dietary fiber, protein and amino acids.
Pitaya is also called Red Dragon Fruit. Pitaya is grown on a cactus. The color of Pitaya is awesome, it has a fuchsia color to it. Pitaya tastes somewhat like a Kiwi. Pitaya has large amounts of antioxidants and it is a great source for Vitamin C.
These are only some of the Malaysian fruits available but finding other Malaysian fruits should not be to hard.
BONUS : Title:
Distillation From Fruit
Word Count:
518
Summary:
There is practically no variety of fruit that cannot be enjoyed in alcoholic form, from cactus fruits from the desert or berries from the Arctic
Keywords:
food, drink, alcohol, bar, equipment, supplies, supply, cocktails, Distillation, fruit
Article Body:
There is practically no variety of fruit that cannot be enjoyed in alcoholic form, from cactus fruits from the desert or berries from the Arctic. But not all varieties of fruit are equally suitable for producing spirits. It depends greatly on the fruit's sugar content.
Eau-De-Vie
This term is French for "water of life," and includes a wide range of colorless fruit brandies. Stone fruit, such as cherries, plums, apricots, and peaches, are most frequently used, but berries also flavor some of the best-known eau-de-vie. The fruits generally have so much natural sugar that the mash reaches 40 percent alcohol content by Volume, or 80 proof, during fermentation, so extra sugar is needed. ()ne of the best-known examples is kirsch, or French cherry eau-de-vie, also called Kirschwasser in Germany. It is produced from fully ripe fermenting cherries or from their juice, without any additional sugar and alcohol.
Plums are another popular ingredient for flavoring eau-de-vie across europe. In Alsace, for example, blue plum eau-de-vie is called quetsch. In Germany, Zwetschgenwasser and Pflaumenwasser respectively are produced from ripe or fermenting blue or red plums. Mirabellenwasser is a spirit distilled from ripe yellow plums in Germany without the addition of extra sugar and alcohol.
Eaux-de-vio made from quinces and apricots are also enjoyed, low-sugar fruits, such as raspberries, blackberries, and black currants, are at the heart of some equally popular eaux-de-vie. Their low-sugar content, however, means alcohol must be added to them before distillation, otherwise fermentation will not take place. Framboise, from France, has a mild, sweetish taste. Cassis, made from black currants, is combined with white wine to make Kir, the popular aperitif originally from Burgundy.
Poire William is an aromatic eau-de-vie, distilled from Williams pears. It has a soft flavor and a sweetish scent, liopical fruit eaux-de-vie are produced from bananas, mandarins, mangoes, passion fruit, and papayas.
Other Fruit Spirits
Another well-known fruit spirit is Calvados, an apple brandy made horn the cider produced in Normandy in France. Under French law, the name "Calvados" can only be applied to distillations of cider \vhich come from 11 specific areas. After distillation, Calvados is .lored in oak or chestnut barrels and matured for at least two years. I he older Calvados is, the more velvety and aromatic its taste.
The color is amber to cognac brown. Calvados is a perfect digestive. calvados producers use a labeling system, similar to those on cognac and Armagnac, to indicate how long the spirit has aged in oak barrels. Three stars means at least two years; Vieux, Reserve, at least 3 years; V.O, Vieille Reserve, or V. S. O. P, at least 4 years; Extra or X. O, Napoleon, Hor's d'Age, and Age Inconnu, at least 6 years.
Other apple spirits, which can not be labeled as Calvados, are known as eau-de-vie de pomme, apple brandy, or aquardiente di sidre in Spain. In the United States, applejack is a domestic example of an apple brandy from Austria and Germany, Obstler is made from freshly fermented tipples or pears, or a combination of both. The fruit variety must be listed on the label, and most brands are between 80 and 100 proof.
Distillation From Fruit
Word Count:
518
Summary:
There is practically no variety of fruit that cannot be enjoyed in alcoholic form, from cactus fruits from the desert or berries from the Arctic
Keywords:
food, drink, alcohol, bar, equipment, supplies, supply, cocktails, Distillation, fruit
Article Body:
There is practically no variety of fruit that cannot be enjoyed in alcoholic form, from cactus fruits from the desert or berries from the Arctic. But not all varieties of fruit are equally suitable for producing spirits. It depends greatly on the fruit's sugar content.
Eau-De-Vie
This term is French for "water of life," and includes a wide range of colorless fruit brandies. Stone fruit, such as cherries, plums, apricots, and peaches, are most frequently used, but berries also flavor some of the best-known eau-de-vie. The fruits generally have so much natural sugar that the mash reaches 40 percent alcohol content by Volume, or 80 proof, during fermentation, so extra sugar is needed. ()ne of the best-known examples is kirsch, or French cherry eau-de-vie, also called Kirschwasser in Germany. It is produced from fully ripe fermenting cherries or from their juice, without any additional sugar and alcohol.
Plums are another popular ingredient for flavoring eau-de-vie across europe. In Alsace, for example, blue plum eau-de-vie is called quetsch. In Germany, Zwetschgenwasser and Pflaumenwasser respectively are produced from ripe or fermenting blue or red plums. Mirabellenwasser is a spirit distilled from ripe yellow plums in Germany without the addition of extra sugar and alcohol.
Eaux-de-vio made from quinces and apricots are also enjoyed, low-sugar fruits, such as raspberries, blackberries, and black currants, are at the heart of some equally popular eaux-de-vie. Their low-sugar content, however, means alcohol must be added to them before distillation, otherwise fermentation will not take place. Framboise, from France, has a mild, sweetish taste. Cassis, made from black currants, is combined with white wine to make Kir, the popular aperitif originally from Burgundy.
Poire William is an aromatic eau-de-vie, distilled from Williams pears. It has a soft flavor and a sweetish scent, liopical fruit eaux-de-vie are produced from bananas, mandarins, mangoes, passion fruit, and papayas.
Other Fruit Spirits
Another well-known fruit spirit is Calvados, an apple brandy made horn the cider produced in Normandy in France. Under French law, the name "Calvados" can only be applied to distillations of cider \vhich come from 11 specific areas. After distillation, Calvados is .lored in oak or chestnut barrels and matured for at least two years. I he older Calvados is, the more velvety and aromatic its taste.
The color is amber to cognac brown. Calvados is a perfect digestive. calvados producers use a labeling system, similar to those on cognac and Armagnac, to indicate how long the spirit has aged in oak barrels. Three stars means at least two years; Vieux, Reserve, at least 3 years; V.O, Vieille Reserve, or V. S. O. P, at least 4 years; Extra or X. O, Napoleon, Hor's d'Age, and Age Inconnu, at least 6 years.
Other apple spirits, which can not be labeled as Calvados, are known as eau-de-vie de pomme, apple brandy, or aquardiente di sidre in Spain. In the United States, applejack is a domestic example of an apple brandy from Austria and Germany, Obstler is made from freshly fermented tipples or pears, or a combination of both. The fruit variety must be listed on the label, and most brands are between 80 and 100 proof.
