Green fruits: list, description, photo

Eating a variety of green foods will help provide the human body with all the useful nutrients. After ripening, fruits get their color from an excess of chlorophyll. It is he who gives the green fruit its color.

Green vegetables and fruits contain indoles, which reduce the risk of cancer and help prevent vision problems. All of them contain abundant common nutrients, including vitamins A, C, K and folic acid. And most importantly, they are not only useful, but also surprisingly tasty, allow you to pamper yourself with a truly perfect and refined taste.

Green diet

Green fruits are not very common around the world. This refers to those that remain green after ripening. Although in appearance these fruits may not be as attractive to humans as, for example, fruits of red, yellow or orange color, they have many useful properties. Green products got their pigment from a compound called chlorophyll. It is similar to hemoglobin and contains magnesium instead of iron. It is often called the "blood" of the plant. This compound, which allows the plant to magically transform light into energy, is a powerful green food antioxidant.

Benefits of chlorophyll found in green fruits:

1. Connects with potential carcinogens to make them less dangerous.
2. It is used in the absorption process.
3. Promotes the production of liver enzymes used in detoxification pathways.
4. Prevents the spread of infections, and accelerates wound healing.
5. Promotes saturation and stable blood sugar, which potentially leads to weight control.

Here are some types of vegetables and green fruits that are popular with the inhabitants of the planet:

1. Avocado.
2. Amla.
3. Broccoli.
4. Jackfruit.
5. Durian
6. Guayava or guava (farang) - a green fruit similar to a pear.
7. Green pear.
8. Green apples.
9. Zucchini.
10. Kiwi.
11. Cabbage.
12. Cucumbers
13. Pomelo, a fruit similar to a green grapefruit.
14. Greengage Plums.
15. Spinach.

Food Vitamin Complex

Fresh green fruits are not only tasty, but they are also full of useful substances, which is especially valuable for children's nutrition. They contain a whole storehouse of vitamins such as:

• A;
• C;
• E;
• folate.

Vitamin A, or rather its plant form, called provitamin A or beta-carotene, is a very powerful antioxidant that protects the human body from harmful free radicals and thanks to it, green fruits have the following advantages:

1. Eye protection against advanced macular degeneration.
2. Reduces brittle bones, contributes to their strength.
3. Promotes good dental health.
4. Improves the function of immune cells.
5. Lowers cholesterol.
6. Prevents the formation of urinary stones.
7. It speeds up regeneration, improves its quality, contributing to wound healing when eating green fruits.
8. Reduces inflammation in the body.

Vitamin C is the most famous very powerful antioxidant that protects the body from harmful free radicals, and has the following advantages:

1. Improves the absorption of iron by the body.
2. Lowers high blood pressure.
3. Lowers cholesterol. A fruit similar to a green grapefruit, sweetie, is best at handling this.
4. Good for the health of the skin, hair and nails, delays the aging process.
5. Improves wound healing.
6. Stimulates collagen production.
7. Helps prevent cancer.
8. Helps treat osteoarthritis.
9. Keeps eye health when eating green fruits.

Vitamin E is a necessary substance for humans. It also has several advantages:

1. Promotes skin health and collagen production.
2. Protects eye health.
3. Helps treat Alzheimer's.
4. It has anti-inflammatory properties.
5. Helps maintain vascular health and prevents blood clots.

Folate is a natural form of vitamin B ₉ that helps the body get rid of free radicals.

This vitamin also helps people:

1. Reduce the risk of birth defects and promotes fertility.
2. Minimizes the risk of depression.
3. It ensures the health and functioning of the brain, heart, liver, bones and protects against cancer.

The qualities of green fruits are very valuable for patients with diabetes, especially when the disease occurs due to an excess of sucrose or sugar.

Crocodile Pear - Avocado

Avocado or Aquacate Avocados (the so-called green fruit in the homeland) ripens from August to February. It is a large green fruit with a low level of carbohydrate but high in healthy fats. Florida avocados have a rich almond-shaped taste. It is believed that the fruit appeared in South America, in Mexico or Peru, and at first it was mentioned in English under the name "crocodile pear." There are three different types of fruit:

1. The most common variety is Fuerte. Quite small, rich in taste and soft to the touch.
2. Large green avocados, Linda or Bacon. They are slightly harder and larger, the outside is smooth green husk and a bit softer to taste.
3. Green fruit with the name "Hass". The Guatemalan-Mexican hybrid, first planted in this country in 1926 by a California postman by the name of Rudolf Hass, has become the standard oil standard that most Americans now rate avocados on. Thick, drop-shaped fruits are the main crop of most California garden avocados. Although its exact size and oil content depends on where it is grown, its average length is up to 100 cm. Hass has a creamy, pale green flesh that is resilient enough to hold its shape in dishes and flexible enough for use in guacamole. It gives the product a nutty flavor that goes well with other seasoned ingredients such as onions.

Cold pressed avocado oil is not inferior in value to olive oil. It is a heat-resistant fat containing various protective nutrients. Avocados are extremely nutritious and rich in fiber, protein, vitamins and minerals (especially potassium).

The composition of the avocado:

• calories: 322 kcal;
• carbohydrates: 17.1 g;
• fiber: 13.5 g;
• sugar: 0.2 g;
• fat: 29.5 g;
• protein: 4 g;
• vitamin K: 53%;
• folate: 41%;
• vitamin C: 33%;
• potassium: 28%;
• Vitamin B ₅ : 28%.

Today, the fruit can be bought in any country in the world. Colombia is the third largest avocado supplier in the world. Currently, it is very popular with gourmets, "avocado toast" - a trendy breakfast in many countries around the world. In addition, there are many ways to use the fruit, such as making guacamole, ice cream avocado, chocolate mousse and many other interesting dishes.

The largest fruit in the world - jackfruit

Jackfruit - an exotic fruit of green color, grows on huge trees, reaching 30 meters in height, higher than that of mango and breadfruit. This is the largest fruit in the world, which can grow up to 40 kg. Inside the prickly fruits are cavities with sweet pulp, which is surrounded by smooth round seeds. It tastes like sweet pineapple vanilla, and the seeds, when boiled, look like beans.

This yellow-green fruit contains in its composition various macro and microelements. Content in 100 g of product:

• calories: 155 kcal;
• carbohydrates: 39.6 g;
• fiber: 2.6 g;
• sugar: - 0;
• fat: 0.5 g;
• protein: 2.4 g;
• vitamin C: 18%;
• Manganese: 16%;
• magnesium: 15%;
• copper: 15%;
• potassium: 14%.

Jackfruit - the original flavor in juicy fruit gum is available in the summer. When cooked, it gains the taste of other ingredients, such as pork, for example, so it is popular in the US as vegan meat. Asian grocers usually sell food fresh, whole, or sliced.

Durian

Durian is an exotic green fruit native to Brunei, Indonesia, and Malaysia, where it has been known for over 600 years. Durian is a large spiky fruit known for its pungent odor, which is equated to the smell of fried onions and garlic. Foreigners often do not perceive this fragrance, but the indigenous people of Asia are very fond of it. The fruits are large, covered with thorns, the inside is filled with a rich creamy mass that tastes like cream cheese and onions. The best description of his taste that people have come up with is garlic pudding.

Jackfruit and durian are very similar in appearance, they differ in size. Durian is a popular culinary fruit, and is usually found in a variety of Thai, Malaysian, and Indonesian dishes (both sweet and savory). The green fruit, the photo of which is presented in the article, is very useful. In fact, it is almost the only fruit that contains a balanced amount of carbohydrates and fat.

Composition 100 g of product:

• calories: 147 kcal;
• carbohydrates: 27.1 g;
• fiber: 3.8 g;
• sugar: - 0 g;
• fat: 5.3 g;
• protein: 1.5 g;
• vitamin C: 14%;
• Vitamin B ₁ : 6%;
• Vitamin B ₆ : 4%;
• Manganese: 4%;
• potassium: 4%.

Which green fruit is best for smoothies? It is durian, because its texture is similar to custard or yogurt. It is an ideal product for vegans to make non-dairy and ultra-cream shakes. And you can also freeze it to get ice cream or other sweet foods.

Pear

It is believed that pears appeared in the Caucasus, from where they spread to Europe and Asia. They were first cultivated over 4,000 years ago. The ancient Greeks and Romans rated the fruit for its high palatability and healing properties. The pear is native to coastal and temperate climatic regions from Western Europe and North Africa east of Asia. This tree is medium in size, reaching 10-17 meters in height, often with a high narrow crown. The fruit is well known to residents of Russia and the CIS countries, but few people know that several types of pears grow on shrubs.

There are many different types of this green fruit, photos and names of which are presented in the article. Some of the most common varieties available for purchase in the United States are: Anjou, Bartlett, Bosc, Comic, Concorde, and in Russia: “Lada”, “Chizhovskaya”, “early maturity” from Michurinsk, “Rogneda”. Each of the varieties has its own characteristic color and taste.

For those who decide to change their carbohydrate intake, they recommend eating pears. You can combine them with a serving of protein, for example, making Greek yogurt, low-fat cheese.

Pears are a good source of vitamin C, with one medium-sized fruit containing approximately 7 mg, which is 10% of the daily intake.

Pears are an excellent source of fiber, containing almost 6 g in one medium-sized fruit. Fiber is an indigestible portion of carbohydrates that helps increase bowel regularity and can reduce excess cholesterol. Studies have shown that people who eat fiber-rich foods tend to maintain a healthier weight and normalize their blood sugar.

It is recommended to eat the pear peel, as it contains most of the fibers, as well as a high concentration of nutrients. Studies show that a particular combination of phytonutrients in pears can help improve insulin sensitivity and reduce the risk of type 2 diabetes.

The composition of pears:

• average size: 178 g;
• calories per 100 g of product: 101 g;
• total fat: 0.2 g;
• cholesterol: 0 mg;
• sodium: 2 mg;
• potassium: 206 mg;
• carbohydrates: 27.3 g;
• dietary fiber: 5.5 g;
• sugar: 17.3 g;
• protein: 0.6 g;
• vitamin A: 1%;
• vitamin: C: 10%;
• calcium: 1%;
• iron: 2%.

One average pear contains about 100 calories and 27 g of carbohydrates, the same amount is found in two pieces of bread. Pears also contain about 22% of the total fiber weight, which makes them very dense fruits.

20 million apple years

Apples are thought to have originated in Central Asia and in Western China. As new DNA studies show, this happened about 20 million years ago, at a time when the first people evolved in the Tertiary. Apples are associated with roses, berries, peaches, almonds and many other fruit plants.

They were grown for thousands of years in Asia, Europe, Russia, they were exported to America by immigrants from the Old World. Everyone knows the importance of the apple in the epic of many peoples of the world. It is mentioned in the myths of different countries, including Norway, Greece, Russia and many European countries.

In the world there are more than 7,000 varieties of this fruit. All types of apples are good, but green apples in their composition contain a unique combination of proteins, vitamins, minerals and fibers.

One small green apple contains:

• carbohydrates: 21 g;
• dietary fiber: 4 g;
• protein: 4 g;
• iron: 4 mg;
• vitamin C: 6 mg;
• Vitamin A: 4 mg.

They help prevent digestive problems, regulate blood glucose and lower cholesterol. Dietary fiber reduces the chance of colon cancer. Apples also facilitate digestion, reduce problems with the liver and digestive tract. Green apples are rich in antioxidants, including flavonoids and polyphenols. Because of this, they can prevent various forms of cancer and DNA disorders.

Kiwi - Chinese Gooseberry

These are small fruits of green color with very sweet taste which are great for salads or jellies.

Kiwi appeared in southwestern China, where they experimented with different breeds for a long time. In the 1930s, the first commercial fields appeared. It took another 30 years for the kiwi to become popular and in demand all over the world.

Kiwi's botanical name is Actinidia deliciosa. It is also known as Chinese stingray or Chinese gooseberry. The name "kiwi" was given to the fetus in 1959. About half of the world's imports of this fruit are in Italy.

Kiwi is a fruit of a bush that reaches for the trees with the help of a meter long antennae. The fruit can weigh up to 100 g. The shell varies from green to brown, covered with hairs. The green flesh of an elongated oval fruit is very juicy and provided with many small black grains around the white center in the section.

Kiwis are among the ripening fruits. In cold places it can be stored for several weeks. At room temperature they ripen quickly.

Kiwi is a green exotic fruit that contains a large amount of vitamin C. 100 g of kiwi contains 45 mg of vitamin C. If an adult eats 2 kiwi per day, he completely covers his daily level of vitamin C. Experts say that the protein-cleaving enzyme actinidan in kiwi helps with digestion, but can also lead to allergic reactions.

Here are the nutrition details for one little kiwi:

• calories: 46.4 kcal;
• carbohydrates: 11.1 g;
• fiber: 2.3 g;
• sugar: 6.8 g;
• fat: 0.4 g;
• protein: 0.9 g;
• vitamin C: 117%;
• vitamin K: 38%;
• potassium: 7%;
• vitamin E: 6%;
• copper: 4%.

Kiwis are eaten fresh, halving them and pouring out the flesh. The fruits are also delicious in fruit salads, ice cream and cakes.

Tropical Green Fruit Guide

Asian guavas are available year round and look like a large textured pear. It is used either hard or soft in accordance with personal preferences. It tastes like a very sweet apple.

Annon's fruit is a bit of a sour apple. It is eaten when it is soft, it tastes like pineapple candy. Available for consumption most of the year.

Monstera Deliciosa looks like a giant green corn. Before eating, the fruit must fully ripen. Green kernels fall on their own, starting from the stem. You need to peel the kernels and eat the white part of the fruit, which tastes like sweet pineapple and banana. It can be bought from July to November.

Spanish lime is a small citrus fruit of green color, it has the taste of a sweet cake and a sweet aroma. To try it, you need to break the shell and eat the orange part of the pulp. Available in July and August.

Bilimbi is a rare tropical green fruit popular in India, Malaya, Singapore and Thailand. Outside the native growth environment, it is difficult to detect, and it is also difficult to grow. Bilimbi is similar to carambola, but differs in the form of fruiting, taste and cooking methods. In the agricultural areas of the Philippines, where it is commonly found (as a garden product), it is consumed raw with salt, as a snack. In cooking, these dried green fruits are often used. Bilimbi can either be finely chopped before use or added as a flavoring. In the Far East, it is added to curry. Bilimbi juice with an acidity of pH = 4.47 is used as a cooling drink.

Colombia Fruit Variety

Colombia is known for its variety of plants, especially in the Amazon region. In addition to regular fruits such as pineapple, bananas, apples, grapes, berries and papaya, there are:

1. Cherimoya (Cherimoya). The flesh is whitish, sweet, soft and has a sorbet-like structure. The taste is a bit like banana, pineapple and papaya. The fruit has a very sweet taste resembling chewing gum.
2. Guanabana - a very large fruit, in volume reaches the size of a watermelon. Dark green on the outside with small spikes and looks like a cactus fruit. The shell is heavy and must not be eaten. Inside the fruit is white, with dark and large kernels. They are removed before use. Most often, these fruits are used to make juices, because the taste resembles strawberries and pineapple. Guanabana has an acidic citrus flavor and a small amount of sugar.
3. Pitahaya. The pulp can be pulled out, including small crispy seeds, with a spoon and eaten or used in fruit drinks.
4. Mamoncillo - This fruit is called Spanish Lime. It is a small round dark green fruit with a hard shell. Before use, remove the peel, and then suck the contents. You need to be careful not to swallow the bone. It is quite large, slightly larger than cherry, so it can easily get stuck in the throat.
5. Feige - pear-shaped fruits. The color of the thin shell varies from yellow and green to dark purple. The darker the peel of the fruit, the sweeter and softer the creamy light pink fragrant flesh. The fruits are rich in valuable fructose and contain vitamins A, B, C, calcium, potassium, magnesium, phosphorus and iron.
6. Carambola is an elongated fruit about 7-12 cm long with sharp longitudinal ribs. Its color is translucent, greenish yellow, with ripe, yellow, smooth and waxy flesh. It is a soft and juicy product with an intense aroma. Carambola is rich in beneficial minerals such as calcium, magnesium, phosphorus, iron, provitamin A and vitamin C.

Exotic cooking

Ulu breadfruit is a rare tropical green fruit popular in India, Malaya, Singapore and Thailand. Outside the native growth environment, it is difficult to detect, so it is difficult to grow.

To make pancakes from Ulu, you will need the following ingredients:

• 1 cup all-purpose flour (or gluten-free rice flour);
• 1 cup of ulu (the pulp is soft, ripe, peeled);
• 2 teaspoons of baking powder;
• 1/2 teaspoon of salt;
• 1 large egg;
• 3/4 - 1 cup of milk.

All the ingredients are mixed together, and if the dough is too tight, diluted with milk until it becomes like thick sour cream. Pour the mixture into a hot pan, smooth with a spoon. Bake on both sides, turning the pancakes with a wooden spatula. Served with butter and fruit syrup.

Ulu can be baked in the oven, for this it is necessary to prepare:

• 1 large ripe ulu;
• vegetable oil;
• spices: olive oil, herbs of choice, salt and pepper, salt, garlic, curry powder.

Preheat the oven to 180 ° C. Caps are cut off at both ends so that the ulu does not explode in the oven. Bake for about an hour until the peel becomes dark, check readiness with a toothpick, it should easily penetrate the flesh. Cut the fruit in half and clean it, starting from the central seed, remove the skin. Cut the ulu into cubes, sprinkle with olive oil and sprinkle with spices to taste. Put back into the oven, heated to 220 ° C, for 5-10 minutes, until the fruit becomes slightly brown.