Fruits & Vegetables


Dekopon is a seedless and sweet variety of mandarin orange.It is considered as the Fruit of the Future.

It is a hybrid between Kiyomi and ponkan (Nakano no.3), developed in Japan in 1972.

Originally a brand name, ‘Dekopon’ has become a genericized trademark and it is used to refer to all brands of the fruit; the generic name is shiranuhi or shiranui Dekopon is distinctive due to its sweet taste, large size and the large protruding bump on the top of the fruit.

The name is most likely a portmanteau between the word deko ; meaning convex) as a reference to its bump, and the pon in ponkan; one of the fruits that it is derived from) to create ‘dekopon’

There were many market names for ‘dekopon’ during the time ‘dekopon’ was a trademark of the product from Kumamoto. For instance, himepon was the market name for the fruits originating from Ehime prefecture. The ones grown in Hiroshima prefecture were marketed as hiropon. However, after an agreement whereby anyone can use the name ‘dekopon’ if they pay a fee and meet certain quality standards, the name “dekopon” is used for products from anywhere in Japan.


‘Dekopon’ does not have an agricultural variety registration number because of its bump, which at the time of its development was considered to be unsightly, and failure to reduce acidity in the fruit.

Outside Japan
In Brazil, ‘dekopon’ is marketed under the brand name of Kinsei which derived from the Japanese word for Venus. Brazilian farmers have succeeded in adapting the variety to tropical to temperate climate in the highlands of São Paulo state. The work is done by Unkichi Taniwaki, a farmer of Japanese origin. Kinsei is easily harvested from May to September. In the high season for kinsei, each fruit costs around 0.50 USD at the Brazilian street market and supermarkets.

In South Korea and Azerbaijan ‘dekopon’ is called hallabong named after Hallasan the mountain located in Jeju-do, where it is primarily grown.

The citrus budwood was imported into the United States in 1998 by a California citrus grower, Brad Stark Jr. The rights to the sterilized budwood were purchased in 2005 by the Griffith family, owners of the nursery TreeSource and packing facility Suntreat. The dekopon was released as a commercial product in the US under the name “Sumo Citrus(R)” in early 2011

‘Dekopon’ have become so popular in Japan that the chewing candy brand giant Hi-Chew has released a limited-edition ‘dekopon’ flavor.

In commemoration of the 15th anniversary of the first shipment of ‘dekopon’, Japan Fruit Growers Cooperative Association designated 1 March “Dekopon day” in 2006

Dekopons are very large for mandarins— they can weight up to a pound each. They also have a characteristic large bump on one end, and thick, bumpy skin. Despite this, they are easy to peel like many mandarins, and have very thin membranes covering the firm, seedless flesh. The flavor is similar to an intense orange, but sweeter, since all dekopons must have citric acid levels below 1.0 percent. It is so sweet that is has been compared to eating candy. In fact, many people claim that the Dekopon is the most delicious citrus available today.

Dekopon oranges are available late winter into the spring months.

Current Facts:
The Dekopon orange is actually a large variety of Japanese mandarin, not a true orange; it is a cross between a Kiyomi tangor and a Ponkan mandarin orange. In Japan, Dekopons are also known as shiranuhi, and hallabong in Korea, while in the United States they are usually referred to as Sumos. The name Dekopon comes from the Japanese word “deko,” which means “bump,” and “pon,” which refers to its Ponkan madarin parent.

Nutritional Value:
One medium-sized Dekopon has about 100 percent of the daily recommended value of Vitamin C. Dekopons are low calorie, and contain some potassium, dietary fiber, sugars, protein, and Vitamin A.


Fruits & Vegetables

Dead Man’s Fingers fruit

Botanical Name: Decaisnea
Family: Lardizabalaceae
Kingdom: Plantae
Order: Ranunculales
Genus: Decaisnea

Common Names:
Dead Man’s Fingers, Blue bean plant or Blue sausage fruit.

Habitat : Dead Man’s Fingers fruit is native to eastern Asia, from China west to Nepal and south to Myanmar. It grows in East. Asia – W. China. It is seen in the moist woods and thickets to 1600 metres. Mixed forests, scrub on mountain slopes, wet area in ravines at elevations of 900 – 3600 metres

The genus consists of one or two species, depending on taxonomic opinion. Decaisnea insignis (Griffith) Hook.f. & Thomson was described from Nepal, and is sometimes restricted to the plants occurring in the Himalaya, with Chinese plants distinguished as Decaisnea fargesii Franchet. The only cited distinction between the plants from the two regions is the fruit colour, yellow-green in D. insignis and bluish in D. fargesii. This is of little significance and the two are now combined under the older name D. insignis by some authors.

Decaisnea are deciduous shrubs or small trees growing to 5 to 8 meters tall with trunks up to 20 centimeters in diameter. The leaves are pinnate, 60 to 90 cm long, with up to 25 leaflets each up to 15 cm long and 10 cm broad. The flowers are produced in drooping panicles 25 to 50 cm long. Each flower is 3 to 6 cm wide with greenish-yellow sepals and no petals. The fruit is a soft greenish-yellow to blue-black pod-like follicle up to 10 cm long and 3 cm diameter. It contains a transparent, glutinous, jelly-like pulp containing numerous (Usually around 40) flat black seeds about a centimeter wide. The pulp is edible however the seeds are not. The flavor of D. fargesii fruit pulp has been described as sweet and similar to watermelon, and the texture described as “gelatinous”. D. insignis fruit has been described as “bland” and jelly-like.


Cultivation and uses:
Decaisnea is grown as an ornamental plant for its foliage and decorative fruit, bright blue in many cultivated specimens. Most plants in cultivation derive from Chinese seed and are commonly grown under the name D. fargesii. The plants are successfully grown in cooler temperate climates, and in fertile, well-drained soil. They are tolerant of temperatures as low as ?15 °C (5 °F).

Edible Uses:Fruit is eaten raw. A sweet taste, but rather insipid. A very nice delicate flavour according to our palates. The fruit looks like a bright blue sausage or broad bean pod and is up to 10cm long. You peel off the skin in much the same way as you would peel a broad bean pod, this reveals a line of seed running the entire length of the fruit surrounded by a relatively thin layer of flesh The fruit is valued for eating by the Lepcha people of Sikkim.


Medicinal Uses: No appreciable medicianal uses is found but as a fruit it has good foodvalue for human.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.


Fruits & Vegetables

Davidson’s plum

Botanical Name: Davidsonia pruriens/ Davidsonia jerseyana/ Davidsonia johnsonii
Family: Cunoniaceae
Kingdom: Plantae
Order: Oxalidales
Genus: Davidsonia

Habitat : Davidson’s plum, is native to north-east NSW to as far south as Wardell. It grows inthe lowland subtropical rainforest and wet eucalypt forest at low altitudes (below 300m). Many trees are isolated in paddocks and on roadsides in former rainforest habitats.

Davidsonia is a genus containing three rainforest tree species, that are commonly known as the Davidson or Davidson’s plum. The fruits superficially resemble the European plum, but are not closely related. All species have an edible sour fruit with burgundy coloured flesh and are highly regarded as gourmet bushfood.

Davidsonia jerseyana, Davidson’s plum or Mullumbimby plum, is a slender small tree, generally 5 metres high, native to lowland subtropical rainforests of New South Wales. It is considered an endangered species in the wild, but is widely cultivated for its pleasantly sour fruit that is used in jam, wine, ice-cream and sauces.

CLICK & SEE THE PICTURES OF Davidsonia jerseyana TREE

Davidsonia johnsonii, smooth Davidson’s plum, is a small tree with a spreading canopy and smooth leaves, native to New South Wales and southeast Queensland. It is also considered an endangered species in the wild but is not widely cultivated because of its infertile seeds. It is propagated vegetatively from cuttings or root division.

CLICK & SEE THE PICTURES OF Davidsonia johnsonii TREE

Davidsonia pruriens, Ooray or Queensland Davidson’s plum, is a taller tree than the other two species, reaching up to 12 metres high. It is also slender and has larger fruit which are produced in large clusters from the trunk or branches.


Small-scale plantations in New South Wales and Queensland supply the demand, mainly from Davidsonia jerseyana and Davidsonia pruriens.

The small, slender, ornamental tree can naturally reach upto 6-12 m high. It has alternately arranged, pinnate, cordate to suborbicular green leaves which is upto 18-35(-46) cm long and (6-)8-12(-16) cm wide. The tree has recurved, dark pink flowers of 5-8 mm long which flowers between November to February and later converts into a fruit. Fruit are dark burgundy drupe (berries), obovoid or ellipsoid, compressed; 3.8–6.0 cm long and 3.0–5.3 cm wide. The fruit’s flesh is usually dark red colored. The bark is brown to dark grey and flaky.

Edible Uses:
Due to the intense acidic flavour and low sugar content, the Davidson Plum is not often eaten as a fresh fruit. However, the tart and intense fruity flavour lends itself to be used in a range of sweet and savoury dishes, including cakes, jams, sauces, yoghurt and ice-cream.

Research is currently being conducted on the Davidson Plum’s antimicrobial properties, which are thought to act as a natural food preservative.

Taste the gorgeous Davidson Plum in the Vanilla, Berry Nutty Goodness Paleo Granola or add Freeze Dried Davidson Plum or Air Dried Davidson Plum in your cooking to impart a delicious, sour flavour.

Taste and Smell:
The Davidson Plum has an earthy aroma, reminiscent of rosella jam and stewed rhubarb with musk and a touch of sweetness. The taste is tart with some astringency and a slight bitterness.

Nutritional Value:
100 grams of raw Davidson plum provides 63 calories, 0.2 grams of total fat, 1 grams of protein, 14.3 grams of carbohydrate, 3.9 grams of total sugars and 10.4 grams of starch. The same amount provides 30 mg of vitamin C, 364 mg of potassium, 27 mg of magnesium, 45 mg of sodium, 18 mg of phosphorus, 16 mg of calcium and 0.17 mg of niacin.

Health Benefits:
*An excellent source of potassium. Potassium plays a vital role in every single heartbeat. It helps our muscles move, our nerves work and our kidneys filter out toxins.

*A good source of Vitamin E and zinc; two nutrients required for glowing, youthful looking skin.

*A unique dairy-free source of calcium.

*An antioxidant powerhouse, containing high levels of anthocyanin, which is thought to improve cognitive function and protect against certain cancers and heart disease.

*Contains significantly more lutein than an avocado (thought to be the primary source of lutein). Lutein is a carotenoid vitamin that plays an important role in eye health, improving symptoms in atrophic age-related macular degeneration by inhibiting inflammation. Age-related macular degeneration is the leading cause of vision loss in aging Western societies.

*Contains properties believed to have anti-diabetic effects and a capacity to reduce hypertension and obesity.

  • Skin health: The study shows that high intake of Vitamin C helps to reduce the appearance of wrinkles, skin dryness and also slows down the aging process. Vitamin C is essential for the formation of tendons, skin, blood vessels and ligaments.

*Absorbs minerals: The body should function properly to absorb the nutrients from the food. The digestive system should absorb the nutrients and absorb it in the blood stream. The cells absorb the nutrients and vitamins which are used by the body to lower inflammation and chances of disease. The intake of Vitamin C with iron increases the iron absorption in the children and adults.

*Treats cancer: The high intake of Vitamin C promotes the effects of cancer fighting drugs which is used in chemotherapy. Vitamin C targets the cells which need these nutriments without harming normal cells. The research shows that Vitamin C is a cost effective aid for lung and ovarian cancer.

*Reduce stroke: The study shows that the people with high intake of Vitamin C help to reduce the chances of stroke by about 42%. The people who consume more veggies and fruits have high amount of Vitamin C in their blood. So one should increase the intake of veggies and fruits in a day.

*Eliminates cold: Vitamin C enhances the immunity power and body’s ability to eradicate the viruses and colds. The intake of 1000 mg helps to counteract the oncoming cold and 4000 mg helps to eliminate the existing cold. The evidence shows that Vitamin C effectively reduces the complications such as lung infections and pneumonia caused due to the colds and flu.

  • Helps Digestion: Potassium performs as electrolyte which helps to balance fluid, water and level of sodium in the digestive tract. The deficiency of potassium leads to constipation, bloating and abdominal pain caused due to the buildup of fluid and imbalance in minerals. It also helps to balance the acid in stomach, heals gut and maintains the optimal pH level. This helps to eradicate the harmful bacteria which could reduce the immunity.

*Protects Kidney ailments: The high intake of potassium helps to reduce the formation of kidney stones. The studies show that the intake of food rich in sodium and low in potassium has the high chances of kidney stones. The low level of potassium is related to high chances of kidney stones because of the inverse relationship between calcium and potassium. In the low presence of potassium, more calcium is excreted through urine which is passed from the kidneys. Kidney stones are the deposits of calcium. The kidney ailments could be reduced by lowering the calcium in urine.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.


Fruits & Vegetables

Date plum

Botanical Name: Diospyros lotus
Family: Ebenaceae
Kingdom: Plantae
Order: Ericales
Genus: Diospyros
Species: D. lotus

*Dactylus trapezuntinus Forssk.
*Diospyros calycina Dippel
*Diospyros mediterranea Oken
*Diospyros microcarpa Siebold
*Diospyros umlovok Griff.

Common Names: Date-plum, Caucasian persimmon, or Lilac persimmon

The species area extends from East Asia to the west of the Mediterranean, down to Spain. The date-plum is native to southwest Asia and southeast Europe. It was known to the ancient Greeks as “God’s fruit”, hence the scientific name of the genus. Its English name probably derives from Persian Khormaloo literally “date-plum”, referring to the taste of this fruit which is reminiscent of both plums and dates. The fruit is called Amlok in Pakistan and consumed dried. This species is one candidate for the “lotus tree” mentioned in The Odyssey: it was so delicious that those who ate it forgot about returning home and wanted to stay and eat lotus with the lotus-eaters.

The tree grows in the lower and middle mountain zones in the Caucasus. They usually grow up to 600 m above sea level. In Central Asia, it rises higher—up to 2000 m. They rarely grow in stands but often grow with hackberry, ash, maple and other deciduous species. It is not demanding on the soil and can grow on rocky slopes but requires a well lit environment.

It is cultivated at the limits of its range, as well as in the U.S. and North Africa.

Date plum is an attractive, slow growing, spreading and deciduous tree that can reach a maximum height of 30 m but typically is about 15 m tall. The plant grows best in well-drained loamy soil. It will tolerate acid, alkaline or neural soils but will not thrive in chalky, clay or very dry soils. It doesn’t like soils with poor drainage or too much moisture. Stem is erect with gray-green bark that breaks down as the trees become older.


Leaves:…….CLICK & SEE
Leaves are shiny, leathery, and elliptical to oblong, rounded to broadly cuneate at base, up to 6-12 cm long and 2.5-5 cm wide with pointed ends and pubescent underside. They do not become yellow in autumn, although they fall with the first cold days of this season.

Flowers:….CLICK & SEE
Date plum is a dioecious plant with male and female flowers growing on different trees. Male flowers are produced on shoots in groups of up to three, while the female flowers are solitary and hang down in rows, both of which bloom from June to July. Calyx with 4 short, acute, ciliate lobes is villous within. Corolla is reddish or greenish-white, with recurved, rounded, ciliate lobes 1/2 as long as the tube. At least both a male and female plant will be required to get seeds. However, the female tree can produce seedless fruits in the absence of a pollinator.

Fruits:…….CLICK & SEE

Fertile flowers are followed by berries with juicy flesh, 1–2 cm in diameter. Fruits are initially green turning to yellow as they mature. Seeds with thin skin and a very hard endosperm are present

Edible Usage:
*Fruit can be consumed raw or cooked.
*Fruit has a superbly rich flavor when it is fully ripe (almost at the point of going bad), but it is very harsh and astringent before then.
*Fruit can be dried, when it acquires a date-like flavor.
*Date plum fruits are used in making breads and pastries.
*They are commonly prepared as a jam, mixed with sugar and a bit of lemon.
*These fruits are also well suited for bakery products, in particular pies and cakes.
*They are an excellent ingredient in breakfast combinations, combined with oats, granolas or various cereals.
*They are also used in making of dried fruit leathers, jams and jellies, sweets, ice cream and sweet sauces.
*The fruit pulp freezes well and can be used to make a brandy.

Caucasian persimmon fruits are edible and contain lots of sugars, malic acid, and vitamins. They are used as fresh fruits or after frost, but usually dried. Drying and frost destroy their tartness.

Health Benefits & Medicinal Uses:
*Fruit is febrifuge and is also used to promote secretions.
*Seed is regarded in China as being sedative.
*The anti-cancerous substance present in the plant helps the body fight against brain cancer, tumors in head and neck.
*Apart from the entire major healing properties it also aids in fighting asthma and lung infections.
*Date plums, owing to its medicinal properties are largely used in treating fever, anxiety, stress and also diarrhea.
*Consuming date plum is said to help against digestive issues like constipation and dysentery, as well as hemorrhoids.
*It is also useful in cases of hiccups, diarrhea, and asthma or lung infections, due to some astringent compounds in its composition.
*Immature date plum fruits have a cooling effect and can treat constipation.
*Since ancient times, date plums were known as a cure for lung infections, asthma and other respiratory problems.

Other Uses:
*Wood is durable, pliable, resists rot and is used for construction, general carpentry etc.
*Sometimes it is used as a root stock for D. kaki

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.




Scientific Name: Engraulidae
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Clupeiformes
Family: Engraulidae

Subfamilies & Genera:

Name in Other Languages :

Afrikaans: Ansjovis
Albanian: lloj sardeleje
Armenian: Andzruk
Arabic: Albilm alanshufa
Azerbaijani: Hamsi
Bengali: Haring
Basque: Antxoa
Bulgarian: Anshoa
Catalan: Anxova
Chichewa: Anchovy
Chinese: Fèngwiyú
Czech: Sardel
Cebuano: Anchovy
Danish: Ansjos
Dutch: Ansjovis
Estonian: Anšoovi
Finnish: Sardelli
Filipino: Dulis
French: Anchois
Galician: Anchoas
German: Sardelle
Greek: Gávros
Hausa: Irin kifi
Haitian Creole: Anchwa
Hindi: Anchovy
Hmong: Me nyuam ntses
Hungarian: Szardella
Icelandic: Ansjósu
Igbo: Azu ankovi
Irish: Ainseabhaí
Italian: Acciuga
Indonesian: Ikan teri
Javanese: Teri
Japanese: Anchobi
Kazakh: Ançows
Khmer: Anchovy
Korean: Myeolchi
Latvian: Anšovs
Latin: Anchovy
Lao: Anchovy
Malayalam: Orinammatti
Mongolian: Anchous
Malagasy: Anchovy
Malay: Ikan bilis
Maori: Anchovy
Myanmar (Burmese): Aaan hkyao ngarr
Macedonian: Anšoa
Norwegian: Ansjos
Polish: Anchois
Portuguese: Anchova
Romanian: Hamsii
Serbian: Sardela
Sesotho: Anchovy
Somali: Kalluun
Swahili: Ansjovis
Slovak: Sardela
Slovenian: Sardoni
Spanish: Anchoa
Swedish: Ansjovis
Sinhala: Anchovy
Tamil: Nettili
Turkish: Hamsi
Ukrainian: Anchous
Uzbek: Anchous
Welsh: Ansiofi
Yiddish: Antshovi
Yoruba: Anchovy
Zulu: Anchovy

Habitat :
Anchovies are found in scattered areas throughout the world’s oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. The European anchovy is abundant in the Mediterranean, particularly in the Alboran Sea,[6] Aegean Sea and the Black Sea.

This species is regularly caught along the coasts of Crete, Greece, Sicily, Italy, France, Turkey, Northern Iran,Portugal and Spain. They are also found on the coast of northern Africa. The range of the species also extends along the Atlantic coast of Europe to the south of Norway. Spawning occurs between October and March, but not in water colder than 12 °C (54 °F). The anchovy appears to spawn at least 100 km (62 mi) from the shore, near the surface of the water.

Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from 2 to 40 cm (0.79 to 15.75 in) in adult length, and their body shapes are variable with more slender fish in northern populations.

The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be sensory in nature, although its exact function is unknown.[5] The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in other respects. The anchovy eats plankton and recently hatched fish.

The more than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish.

Anchovies, like most clupeoids (herrings, sardines and anchovies), are filter-feeders that open their mouths as they swim. As water passes through the mouth and out the gills, food particles are sieved by gill rakers and transferred into the esophagus.


Edible Uses:
Anchovy fish is edible and very tasty. CLICK & SEE
A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to cure, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turning a deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac.

Today, they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing, remoulade, Gentleman’s Relish, many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bass.

The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much milder flavor. In Sweden and Finland, the name anchovies is related strongly to a traditional seasoning, hence the product “anchovies” is normally made of sprats[34] and herring can be sold as “anchovy-spiced”. Fish from the family Engraulidae are instead known as sardell in Sweden and sardelli in Finland, leading to confusion when translating recipes.

Nutritional Value:
*Sodium, Na 734 mg (48.93%)
*Vitamin B3 (Niacin) 3.981 mg (24.88%)
*Selenium, Se 13.6 µg (24.73%)
*Isoleucine 0.266 g (15.91%)
*Lysine 0.531 g (15.88%)
*Tryptophan 0.065 g (14.77%)
*Threonine 0.253 g (14.38%)
*Valine 0.298 g (14.11%)
*Histidine 0.17 g (13.80%)
*Leucine 0.47 g (12.72%)
*Iron, Fe 0.93 mg (11.63%)
*Protein 5.78 g (11.56%)

Health Benefits:
*Improves digestive health
*Anti-inflammatory effects
*Weight Loss
*Eye Health
*Prevents Toxicity
*Bone Health
*Skin Health
*Tissue and Cell Repair
*Heart Health

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.