Persimmons are a versatile fruit.
Photo source: Heidi Copeland, UF/IFAS Extension Leon County
Have you ever tried a persimmon?
Persimmons belong to the genus Diospyros. The name Diospyros is derived from the Greek Dio (divine), and the Pyros (grain), accurately interpreted to mean “divine food” or, as a more muddled understanding, “Food of the Gods.” Although it appears persimmons originated in China, they are more extensively cultivated in Japan. Persimmons grow well in our area, too, and as far north as Indiana and Ohio. California and Florida account for most commercial production in the United States.
There are two main types of persimmons, Fuyu and Hachiya. The main types differ in shape, too. Hachiyas are acorn-shaped and are ready when soft; before they are soft, the fruit is extremely astringent. The Fuyu is a firmer fruit, shaped like a medium sized, squat tomato and is a non-astringent cultivar. Both are delicious.
Persimmons are an excellent source of vitamins A and C and iron, are low in calories, and can be used a variety of ways. Persimmons can be eaten raw like an apple (the skin is edible) or peeled and cut, making for great additions to cereal, smoothies, salads, salsas, etc. Persimmons can be dried or frozen and are used in a variety of products from jams to tea, too.
Persimmons are perishable. They have a very short shelf-life at room temperature. What do persimmons taste like? Personally, I think they taste like honey, or sugar, sweet and delicious. Persimmons are seasonal. Seek out persimmons to try today. You will be glad you did!
Caution! Holidays may be hazardous, particularly when it comes to the waistline. (Forethought and forbearance now will pay dividends for your health in the new year.)
Simple foods can be delicious and healthier. UF/IFAS Photo by Tyler Jones
Often, people rationalize, saying “It’s holiday time. I’ll eat healthy later.” Later often means a cost in more pounds, clothes that don’t fit, and self-esteem that is bottomed out.
So, how do you cope and come out on top of holiday temptations? Here are some suggestions for host, hostess, or guest.
Host or Hostess
Keep the menu light when it comes to foods high in fat and sugar. Remember that simple foods can be delicious and healthier.
Provide low-calorie foods such as low-fat cottage cheese or yogurt dips with fresh vegetables or fruit dippers.
There is also a variety of low-calorie beverages that contain fewer calories than traditional beverages. Eggnog contains 340 calories a cup.
Don’t prepare more food than needed for a party. You may end up encouraging everyone to eat more so you won’t have leftovers.
Make baked goods and other goodies in various sizes so guests can choose what they want. Remember, in many cases, you will still have a tasty product if you use about ¼ cup less sugar in many cookie recipes.
Don’t be offended if someone refuses food. Most likely, the reason is not your cooking, but their own resolve to maintain a diet.
Plan activities that use energy such as outdoor caroling or games. Holidays are an active time, but we seldom get enough exercise to offset extra calories.
Guest
Decide your food limits before you arrive at a party.
Play a game with yourself. See how long you can wait before you take that first nibble from the hors d’oeuvre tray.
Use a smaller plate.
Don’t stand next to the food table.
Let one drink last the entire evening.
Be aware of emotional eating.
Don’t go to the party hungry.
To curb holiday eating, eat a balanced diet with healthy choices and get plenty of exercise. Overeating doesn’t have to be part of your holiday celebration.
Every year, King Arthur Baking Company hosts baking contests in every corner of the country at county, regional, and state fairs. The North Florida Fair is no exception – King Arthur Baking Company is hosting a baking contest with cool prizes.
The name King Arthur stands for attributes of purity, loyalty, honesty, superior strength, and a dedication to a higher purpose (yes, the Arthurian legend, King Arthur). For over two centuries, King Arthur Flour has been providing baker’s flour. In 1790, King Arthur Flour began importing flour to Boston from Britain. King Arthur Flour has gone from using imported wheat to using USA-grown wheat – flour that, two centuries ago, was sold in wooden barrels to flour sold in pre-weighed bags at retail stores.
In 1996, to ensure King Arthur Flour would remain in good and caring hands after their retirement, owners Frank and Brinna Sands decided to sell the company to its employees. The original tenets of King Arthur flour are still intact… although the name of the company has been changed to King Arthur Baking Company, now selling dozens of flours along with baking supplies and equipment. The logo changed a bit too, but the flour remains a favorite of bakers everywhere.
The North Florida Fair (and King Arthur Baking Company) encourages bakers of all levels to enter the King Arthur portion of the baking contests using King Arthur flour and a recipe from King Arthur Baking Company.
Banana bread is a tasty way to use overripe bananas.
Banana bread has been in the American recipe rolodex for nearly a century. Banana bread was originally promoted to encourage the use of chemical leaveners, baking powder and baking soda, and to use precious food, old bananas.
The quick bread recipe chosen for the North Florida Fair is not only easy to bake but is nutritious and delicious as well as planet-forward. Using VERY ripe bananas and ingredients mostly on hand is an undertaking in being sustainable. Those errant, aging bananas that more often than not get tossed in the composting bin can be used in this banana bread. In fact, the older, the better! Your wayward bananas can be frozen, thawed, and used in this banana bread.
Quick breads are easy. The King Arthur Banana Bread recipe only uses one bowl, and a few other measuring and stirring tools, plus flour, sugar, leaveners, and a few flavorings that are typical in most homes.
Show off your skills at the King Arthur Baking Contest! There are generous prizes for youth and adults.
Keeping your family’s food safe is critical for our health – that’s why September is designated as Food Safety Education Month.
Foodborne illness can occur when we eat contaminated food. In order to keep our food safe, we must follow safe food handling methods when storing and cooking foods.
Following proper food handling principles helps keep our foods safe from the contaminants that can cause foodborne illness. The Centers for Disease Control (CDC) recommends these 4 steps to protect your family from foodborne illness: Clean, Separate, Cook, and Chill.
Clean:Wash Hands, Utensils, and Surfaces Frequently
Wash your hands and kitchen surfaces before you prepare any food. Always wash your hands for at least 20 seconds, using soap and warm water.
Remember: Germs can survive on surfaces in your kitchen, including on your hands, counters, utensils, and on cutting boards.
Separate:Avoid Cross-contamination
Cross contamination is common in the kitchen. Cross contamination is caused by transferring dangerous bacteria from raw foods to other foods and surfaces.
Remember: Separate any raw meat, along with poultry, seafood, and eggs and use separate, individual cutting boards. Make sure to wash cutting boards with hot soapy water in between uses.
Cook:Make Sure to Cook All Foods to the Right Temperature
Cook food to the proper internal temperature to eliminate germs and bacteria that can cause foodborne illness. Use a calibrated food thermometer to get an accurate temperature reading.
Bacteria can rapidly multiply when food is held at room temperature.
Remember: The Temperature Danger Zone is between 40°F and 140°F. This is the temperature range that best supports the growth of microorganisms like bacteria.
Chill: Properly Refrigerate and Freeze Foods
Keep your refrigerator at 39°F or below and your freezer at or below 0˚F.
Perishable foods, especially frozen meat, should never be thawed on the countertop or in hot water. Leaving meat out on the counter or in the sink while it defrosts allows the meat to reach temperatures higher than 40 degrees, the Danger Zone.
Remember: It is important to refrigerate perishable foods within 2 hours, or within 1 hour if food has been held at 90˚F or higher.
Anyone can get foodborne illness; however, older adults, children younger than 5, pregnant women, and those with a weakened immune system may be more likely to get sick from a foodborne illness.
As summer is coming to a close and the kids are going back to school, National Watermelon Day is upon us! We have celebrated all of July as National Watermelon Month, but there is an extra day just for this sweet, juicy treat. This August 3rd, enjoy a slice, cube, ball, or spear of watermelon to celebrate National Watermelon Day!
With the name watermelon, you could assume that the fruit is made up of mostly water. “How much water?” you may ask. 92 percent of the fruit is water! This is a great source of water for individuals who do not like drinking water, like myself. Another benefit is that since the water content is high, it helps individuals feel full. The combination of water and small amounts of fiber in this fruit helps you feel full without all of the calories. Watermelon is also beneficial in terms of digestion. Water helps the digestive tract to continue moving while fiber provides substance for your stool. This combination promotes normal, healthy bowel movements.
Not only is watermelon a great source of water for hydration, but it also has a lot of nutritional benefits. Fewer calories and no fat mean less guilt when eating the delicious fruit. There are approximately 47 calories per cup of watermelon. Watermelon also provides vitamins such as A, B1, B5, B6, and C. It also offers magnesium and potassium, both important factors in your daily intake. Vitamins A and C are critical components of healthy skin, as they assist with the production and repair of skin cells. Skin tends to look dry and flaky when you do not have enough intake of these vitamins. Vitamin C helps create collagen. Collagen keeps hair strong and skin elastic.
Now that you know why watermelon is an excellent fruit to consume, how should you celebrate it on its national day? Eating the watermelon by itself, as is, is a great place to start! If you are feeling adventurous, try making a fruit salad, adding salt or sugar, or throwing it on the grill. Check out one of my favorite recipes below for watermelon ice pops!
Tools needed:
Blender
Ice pop molds
Ingredients (Yields 6):
1 ½ cups watermelon, seeded and diced
½ cup water
1 Tablespoon honey
1 Tablespoon fresh lemon juice
1 Tablespoon white sugar
Directions:
Step 1: Blend all ingredients together in a blender until smooth.
Step 2: Pour mixture into ice pop molds.
Step 3: Place into freezer and freeze until solid. This takes about 2 hours.
Step 4: Run water over the ice pop mold for a few seconds to help release the popsicle and enjoy!
Blueberries were once known as star berries because of the pointy flower calyxes on top of the berries. Blueberries have grown in North America for thousands of years. Native Americans dried the berries in the sun and crushed them into a powder to be used as a rub on meats. Whole berries were added to soups, stews, and to other ingredients to make a pudding call sautauthig.
Blueberries from a Central Florida hobbiest farm. UF/IFAS Photo: Sally Lanigan.uthig.
Luscious, sweet blueberries have a nutrition profile. Blueberries are low in fat and a good source of fiber and vitamin C. Blueberries are very high in antioxidants.
Look for fresh blueberries that are firm, dry, plump, smooth skinned, and relatively free from leaves and stems. Color should be deep purple blue to blue-black; reddish berries are not ripe but may be used in cooking.
Blueberries will keep a day or two at room temperature. They will remain fresh in the refrigerator for up to 2 weeks. Cover berries to prevent dehydration. Reddish berries will be sour but will ripen if placed in a container with a few ripe berries and left uncovered at room temperature for a day or two.
Fresh berries should be stored covered in the refrigerator and washed just before using. Use berries within 10 days of picking or purchasing.
Blueberries are easily frozen for later use. Freeze unwashed blueberries in airtight, resealable plastic bags. If thawed, keep refrigerated and use within 3 days.
Next time you are shopping in the produce department, add fresh blueberries to your shopping cart and enjoy the delicious flavor of the berries.
BLUEBERRY PANCAKE STACKS
Vegetable oil for cooking
1 cup milk
1 tablespoon vegetable oil
1 egg
1 cup all-purpose flour
½ teaspoons baking powder
1 teaspoon salt
1 cup fresh blueberries
Dash of nutmeg
In a mixing bowl, stir together the milk, oil, and egg. In a separate bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Add dry ingredients to the milk and stir just until mixed (batter should be slightly lumpy). Gently fold in the berries. Spoon the batter onto a griddle or pan greased with vegetable oil and heated to medium-hot (dollops should be about the size of a silver dollar). Let the batter cook until the tops of the pancakes begin to bubble, then flip and cook until done.
Stack and serve immediately with softened margarine and warm syrup.
Makes about eighteen 2 ½” pancakes.
BLUEBERRY SYRUP
Combine 1 pint of blueberries and 1 cup of maple syrup in a saucepan.
Heat to boiling, then lower the heat and simmer until most of the fruit has burst. Remove from heat and use a fork to smoosh the berries. The syrup will thicken as it cools. Store in the refrigerator for up to 2 days.
Clean: Wash Hands, Utensils, and Surfaces Frequently
