An juniper fruit grows in the drylands of the north east of India and its botanical name is Diospyrospedica. The fruit is mainly consumed as a vegetable, but is also included among the medicinal plants of the Atlantic coast of Africa.
The an juniper root is found in the collections of the Erasmus medical center in Rotterdam, the Netherlands and has been used with remarkable success to prevent and treat many ailments.
The fruit is rich in materials including purine and non-purine carotenoids, ethylene, aloin, survives on a carbohydrate rather than a starch diet, so provides energy without fats. It also contains more than 2000 pmolipogenic acids, tannin and vitamins A, B1, B2, B6 and B12. The fruit is also rich in volatile oils and has been shown to contain certain biologically important antioxidants, especially polyphenols.
Selection of the fruits requires great care. Exotic fruits may not be available to some extent, and selecting the best berries can be a challenge. Consider, for example, the great berries grown in KwaZulu-Natal, South Africa. Though they mature naturally and are available throughout the year, they are at their peak during September-October and October-December. At that time, the mature plants are at their lowest. Aside from the quality of the fruit, the bright red berries also make the gourmet fruit bar very popular.
The next time you enjoy a peach, taste of the apricot and compare it with the huge tropical fruit in your hand. The human mind is drawn to the idea that food should be fresh and as ripe as possible. Fruit is just that. Juicy and ripe, it is a delightfully delicious way to have a snack or treat. And, above all, it is visually appealing.
publishes a regular food column called “The Salmonberry”. Each Friday, it is filled with new articles beginning from the north. For this author, it is both exciting and a treat.
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This column is written from the perspective of someone who has a professional responsibility to contribute to a discussion field. Every other chef contributes by contributing their own blogs. This column is not intended to gain or retain readers’ Attention.
I have been a professional chef for almost thirty years. For the past twenty years, I have worked in restaurants and hotels. For the past five years, I worked in KwaZulu-Natal, South Africa. I have had an excellent career. I have made thousands of dollars and have lost nothing in my time. Now I live in a small village in the vanterms outside KwaZulu-Natal.
I want to thank you for reading my article. I really appreciate it. It is a pleasure to read my blog and to send you articles and tips of the hot and spicy South African foods. Many of my readers have asked me for recipes. For those of you who have asked for my recipe, here it is:
‘South African Cuisine’ a must read!
Meat. The most important element of South African Cuisine is meat. We cannot have a meal without meat. We cook with a lot of meat, and there are so many different meat types in our country. We have the ‘goat meat’ and the ‘ornamental fish, the latter being an important fish commercially. We have also domestic animals in the form of cattle and sheep. Fish is very important, we eat fish quite often. We have the two major kinds of fish in our country, the oily fish and the ones that are not oily, we eat occasionally. They say that one cannot have a meal without meat. South African cuisine uses up to three times more meat than artichokes. domestic animals are used almost exclusively.
When going to South Africa, you have to understand that South Africans are very proud of their culture, their ancestors being from all parts of the world. So you can understand when they say that ‘a little something goes’. In South Africa, try to understand the customs, and more than likely you’ll understand the food too. After all, you’ll have more than enough unforgettable experiences and memorable food to remember.
