關於 unripe fruit ，我們在網路上蒐集到這些相關的討論、資訊與評價

【時令靚湯】青木瓜和熟木瓜各有益處

⭐青木瓜糖份較少纖維較多
⭐熟木瓜維他命AC都較高
#星期五湯水

木瓜煲湯生熟皆宜
木瓜既是水果，又是下廚的食材，更可藥用，從中醫角度來看，木瓜有健脾胃、幫助消化、消暑解渴的功效，未成熟的青木瓜酸甜爽脆，適合用來做涼拌菜或煲湯；煲湯尤其適合產婦飲用，因為青木瓜所含的蛋白酶比熟木瓜多，有助催乳。而熟木瓜香甜多汁，可作水果食用，或者攪拌成蓉醃肉，因為木瓜酵素能分解蛋白質，令肉質更鬆軟；用作煲湯的話可令湯水更清甜可口。

木瓜 — 性平，能健脾胃，幫助消化，消暑解渴。適合脾胃虛弱、容易胃脹不適人士服用，能紓緩食慾下降、消化不良、胃部不適、產婦乳汁不多等症狀。注意孕婦不宜食用。

食材小貼士：
黃豆性平，有健脾利濕功效，有助紓緩脾虛水腫、無胃口等症狀。適合各類體質人士食用。但注意過量服用容易引致胃脹。痛風患者忌食。

木瓜粟米黃豆湯
功效：理氣和胃，清熱利濕，紓緩腸胃濕熱引起的胃脹及便秘等症狀。
材料：熟木瓜1個、粟米2根、粟米鬚20克、眉豆20克、黃豆30克、蜜棗2枚
做法：
1. 所有材料洗淨，木瓜去皮去籽切塊；粟米去衣留鬚切段備用。
2. 鍋中加入2000毫升水，放入全部材料，武火煮至水滾，調文火煮1小時，最後下鹽調味即可。

注意：由於木瓜會刺激子宮收縮，孕婦不宜食用。

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Benefits of using ripe and unripe papayas to make soup
Papaya is not only a type of fruit but also an ingredient used in cooking and has medicinal properties. From the perspective of Chinese Medicine, papaya can strengthen the stomach and spleen, aid digestion, clear summer-heat, and quench thirst.

Unripe green papayas are crunchy and are both sour and sweet in taste. They are suitable for cold dishes and can be used to make soup. Soup made from unripe papayas is suitable for postpartum women as the green fruit contains more proteases than the ripe ones, and these enzymes can induce lactation.

Ripe papayas, on the other hand, are sweet and juicy, and can be served as fresh fruit or mashed into puree and be used to marinate meat. This is because the enzymes in the papayas can break down protein, tenderizing the texture of the meat. By using ripe papayas to make soup, it becomes sweeter.

Papaya – mild in nature, can strengthen the spleen and stomach, improve digestion and quench one’s thirst; is suitable for individuals with a weak spleen and stomach, and those who experience bloating. It can stimulate appetite, relieve indigestion and promote lactation. Pregnant women should avoid eating papaya.

Tips on ingredient:
Soy beans are mild in nature, can strengthen the spleen and dispel dampness. Alleviates symptoms related to weak spleen such as bloating and lack of appetite. They are suitable for all body types. Note over consumption can lead to abdominal bloating and those suffering from gout should avoid.

Papaya and corn soup with soya bean
Effects: regulates qi and stomach, clears heat and dispels dampness, relieves stress related symptoms such as abdominal bloating and constipation.
Ingredients: 1 ripe papaya, 2 ears of corn, 20g corn silk, 20g black-eyed pea, 30g soya bean, 2 candied dates
Preparation:
1. Rinse all ingredients thoroughly. Peel and core the papaya and cut into pieces. Remove husks from corn and cut into pieces.
2. Combine all ingredients with 2500ml of water in a pot and cook on high heat until boiling. Turn to low heat and simmer for 1 hour. Add salt to taste.

Note: Since papaya can cause uterine contractions, it is not suitable for pregnant women.

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#男 #女 #我疲憊 #濕熱 #坐月

【水果養生吃】選香蕉要按體質

⭐腹瀉時吃生香蕉止瀉
⭐梅花點香蕉最抗癌
#星期二提升正能量

生香蕉止瀉 vs 熟香蕉通便
你喜歡吃生香蕉還是熟香蕉？原來除口感與味道不同外，從中醫角度來看，香蕉成熟程度會影響其屬性，生香蕉外皮呈黃綠色，屬性偏寒涼，能清熱解毒，亦有收歛功效，有助止瀉，唯脾胃虛寒人士不宜服用；已出梅花點或經烹煮的熟香蕉，寒涼程度相對減低，由於有潤腸通便作用，腹瀉患者應少食為妙。
除了常見的香蕉，坊間亦有大蕉 (Plantain)，別名芭蕉、煮食蕉，大蕉體型比香蕉短小但粗壯，由於含豐富澱粉質且甜度低，較適合煮食用途，大蕉屬性與香蕉相若，性涼，有潤腸通便作用。

生香蕉 — 屬性寒涼，有清熱解毒及治痔瘡的功效，適合熱氣人士使用。要注意尚青或沒熟透的香蕉有收斂作用，能止瀉更有可能引致便秘，不宜多吃。

熟香蕉或經烹煮的香蕉 — 寒性會減低，帶潤腸通便的效果，最好是香蕉皮上呈現梅花點。

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Unripe vs Ripe bananas
Do you like to eat ripe or unripe bananas? Besides the differences in taste and texture, from the perspective of Chinese Medicine, the level of ripeness would also determine the nature of the fruit.

Unripe bananas are yellowish green in color. They are cool in nature, can dissipate heat and clear toxins from the body, and relieve diarrhea. They are, however, not suitable for individuals with a weak spleen and stomach.

Ripe bananas with spots on the skin or cooked bananas are less cool in nature, and they can enhance bowel movements. However, individuals with diarrhea problem should avoid eating.

Besides the regular bananas in the market, there are also another type called plantains, also known as the cooking bananas. They are thicker but shorter than the regular ones and are high in carbohydrates but not as sweet, making them a suitable ingredient for cooking. Like regular bananas, plantains are cool in nature, and they can promote bowel movements too.

Unripe bananas - cold in nature, clears heat, removes toxins and can treat hemorrhoids. Suitable for those who are hot in nature. Note that green and unripe bananas can also relieve diarrhea or lead to constipation so should be consumed in moderation.

Ripe or cooked bananas - cold nature is reduced, moistens the bowels to relieve constipation. The ideal ripe bananas would have small brown spots on the skin.

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#男 #女 #腹瀉

【當造水果】芒果是屬於夏天的味道

⭐以為青芒果未熟？
⭐青黃芒果是兩個不同品種
#星期一踢走BlueMonday

青芒果 vs 黃芒果
夏天到處都見到芒果的蹤影，金黃色澤、軟綿多汁的口感有誰不愛？且慢！有時看到青皮芒果是未熟透嗎？青芒果及黃芒果是兩個品種，青芒果外青內黃，果肉口感較爽脆，味道帶微酸，較適合做沙律、冷盤；而黃芒果果肉軟綿，味道較甜膩，多直接吃或做甜品及飲品。
不少人以為芒果「濕熱」，食材本身不會「濕熱」，「濕熱」是指人體致病的原因及體質；芒果性熱且肥甘黏膩，助濕生痰，故容易令體質偏熱人士增加「濕、熱」症狀，然而芒果有益胃、止嘔、止暈、解渴、利尿的作用，配合體質適量進食就可以享受芒果的滋味了。

芒果 — 性熱，具益胃、止嘔、止暈、解渴、利尿作用。多種原因造成的頭暈皆可食用芒果紓緩症狀；適合慢性氣管炎咳嗽、氣喘患者食用；皮膚敏感及過敏體質患者須謹慎食用。糖尿病患者不宜進食。

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Green mango vs Yellow mango
It is not difficult to find shops selling mangoes during summer, and it is an absolute delight to indulge in the sweet and juicy fruit. We often think a green mango is an unripe mango, but that is not always the case.

Green mangoes and yellow mangoes are actually two different varieties. Green mangoes have green skin but yellow flesh. Its flesh is crunchier and more sour in taste, and they are suitable to be used in salad and cold dishes. Yellow mangoes, on the other hand, are softer and sweeter, and they are often used in desserts or consumed directly.

Many people believe mangoes are ‘damp and hot’ in nature, but the term ‘damp heat’ is in fact used to describe the body constitution and the cause of illness. Since mangoes are warm in nature and are sweet and sticky, they can easily cause dampness to accumulate in the body and cause phlegm. Hence, individuals with a heat related body may experience damp heat symptoms.

Nonetheless, mangoes are good for the stomach, can relieve nausea and dizziness, quench thirst, and induce urination. We should be able to enjoy mangoes by consuming an appropriate amount of the fruit based on our body constitution.

Mango - Hot in nature. It can nourish stomach, relieve vomiting and dizziness, relieve thirst and promote diuresis. Dizziness caused by various reasons could be relieved by eating mango. It is suitable for those with chronic bronchitis cough or asthma. Those with skin allergy and sensitive body type should eat less. It is not suitable for diabetic patients.

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#男 #女 #濕熱

Hôm nay đi ra vườn Ăn cóc chua với muối ớt cay cho kích thích vị giác nha cả nhà.
Cóc mới hái ăn rất ngon
Eating Ambarella Fruit ripe vs unripe
#cadomientay
#ancocchammuoiot
#eatingambarellafruit

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Please watch: "MÓN NGON CẦN THƠ vừa ngon vừa rẻ | Miền tây village food"
https://www.youtube.com/watch?v=-f25yLl7Gxc
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Borassus flabellifer, commonly known as doub palm, palmyra palm, tala palm, toddy palm or wine palm, is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Cambodia, Laos, Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is reportedly naturalized in Pakistan, Socotra, and parts of China.

The top portion of the fruit must be cut off to reveal the sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but with a milder flavor and no pit. The sweet jelly seed sockets occur in combinations of two, three or four seeds inside the fruit. The jelly part of the fruit is covered with a thin, yellowish-brown skin. These are known to contain watery fluid inside the fleshy white body. These seed sockets have been the inspiration behind certain sweets Sandesh called Jalbhara (জলভরা) found in Bengal.

The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue and tastes similar to a Coconut flesh. The skin is also eaten as part of the fruit similar to how mango skins are often consumed along with the fruit. Bengali People have perfected the art of making various sweet dishes with the yellowish viscous fluidic substance obtained from a ripe palm fruit. These include Mustard oil fried Taler Bora,tastes best when fried in Sunflower oil (তালের বড়া), or mixed with thickened milk to form Taal-kheer (তাল ক্ষীর).