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Six Lesser Known Fruits to Try Featured

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Through the eyes of Paula...

Since the summer season is now in full swing, an endless variety of fruits are available for purchase. Summer is the best time of the year to try exotic, uncommon fruits, and explore what nature has to offer you. Here are five unusual fruits from around the world. Have you ever heard of them, or even tried them?

1. Buddha’s Hand: This citrusy fruit is aptly named, since its finger-like sections resemble a human hand. It comes from India and China, and can be eaten as a zest or flavouring since it does not contain pulp or juice. It is very fragrant and can also be used as a perfume.

2. African Horned Cucumber: Also known as the blowfish fruit and kiwano melon, this seed-filled fruit has a spiky yellow exterior and a juicy green interior. It tastes like a cross between a cucumber and a zucchini, and slightly like bananas and lemons. It is rich in vitamin C and fiber.

3. Cherimoya: This exotic fruit has a flavor that is compared to sweet fruits like banana, pineapple, peach, and strawberry. Cherimoyas come from short, shrub-like trees. They have white flesh, which is extremely soft and sweet. It has an almost custard-like texture, which is why the fruit is also referred to as the custard apple.

4. Jackfruit: This is the largest fruit in the world. It’s amazing that these fruits grow on trees considering they can weigh up to 80 pounds each. They are often compared to bananas, but with a more tart flavour. Many people say it tastes like a cross between an apple, pineapple, mango, and banana. Jackfruits are used for cooking in Asian cuisines and are also eaten raw.

5. Mangosteen: The fragrant, edible flesh of the mangosteen can be described as sweet, tangy, citrusy, and peachy. The dark purple fruit is extremely sweet once the outer layer is peeled away. To peel, simply score the outer part of the fruit and then break the rind into two pieces, revealing the sweet, edible interior. It is naturally grown in tropical Southeast Asia, and is often praised for its delectable and luxurious flavour.

6. Rambutan: Native to the Malay Archipelago, the name of this fruit is derived from the Malay word meaning “hairy.” But once the hairy exterior of the rambutan is peeled away, the tender, fleshy, delicious fruit is revealed. The taste is described as sweet and sour, much like a grape or lychee.

Read 607492 times Last modified on Wednesday, 13 July 2016 23:03
Wednesday, 13 July 2016 23:00

28038 comments

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    There are about 6,000 commercial vessels on the seabed of the Great Lakes, lost to storms or other issues. In Lake Michigan alone, there are over 200 shipwrecks waiting to be discovered, according to Baillod, who has created a database of these ships over the past three decades.
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    “There’s a lot more shipwreck awareness now on the Great Lakes, and people are looking down in the water at what’s on the bottom,” he added. Part of the reason it’s easier to see in the water is thanks to quagga mussels — an invasive species that was introduced in the 1990s. The mollusks have filtered most of the lakes, turning them from their old greenish hue, which allowed for only a few feet of visibility, to clear blue. Now, the lakes have visibility of up to 50 to 100 feet (15 to 30.5 meters), Baillod explained.

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    Related article
    The wreckage of the Mary Rose at The Mary Rose Museum in Portsmouth, England.
    A Tudor warship sank nearly 500 years ago. The bones of its crew reveal what life was like

    And then there are advancements in technology. “Side-scan sonar used to cost $100,000 back in 1980,” he said. “The one we used to find this (shipwreck) was just over $10,000. They’ve really come down in price.”

    The National Oceanographic and Atmospheric Administration, or NOAA, has a project in the works to map the bottom of the Great Lakes in high resolution by 2030. If the organization succeeds, all shipwrecks will be found, Baillod said.

    In the meantime, Baillod said he hopes he and his team will continue to discover missing shipwrecks from his database in the coming years and bring along citizen scientists for the ride: “I keep looking, and I don’t doubt that we’ll keep finding.”

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  • Comment Link DouglasQuick Monday, 01 December 2025 13:47 DouglasQuick

    Voters up and down the East Coast delivered Democrats a sweep on Tuesday, electing candidates across the party’s ideological spectrum in a vivid show of discontent with President Donald Trump nearly a year into his second term.
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    But their campaigns had some things in common. Though their solutions were different, the candidates focused on the issue of affordability. And they were all fiercely critical of Trump’s performance.

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  • Comment Link Kevinbix Saturday, 29 November 2025 00:09 Kevinbix

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    Какой он успешный бизнесмен Бизнесмен сегодня, он кто: победитель, побежденный или не победитель Невозможно сказать что бизнес сегодня это поле сражений, скорее всего это противостояние. На одной стороне тотальный контроль и подчинение, на другой - полёт мысли, свобода и благо обществу. Хотя если посмотреть под иным углом, то это точно противостояние грамотности с махровой необразованностью.  Что есть предпринимательство сегодня? Иногда это действительно новые разработки, нестандартные решения или используются давно известные методы откорректированные на современный лад, как ремиксы популярных песен. Никто же осуждает исполнителя за новое видение музыкального произведения. Так почему новые подходы на известную столетиями информацию столь осуждаемы сегодня? Давайте сегодня обсудим человека, который увидел новые возможности в забытом способе покупки жилья, Романа Василенко. В бизнес среде Роман позиционируется как бизнес-тренер, коуч, доктор экономических наук. Он обладает невероятной харизмой, стойкостью духа и колоссальным деловым опытом. Всегда ли он таким был - нет, нынешнее финансовое состояние Романа - это результат работы над собой и некоторых неприятных событий в прошлом. Любой может быть любым, и это он демонстрирует своей жизнью каждому.  Роман Василенко, биографическая справкаВсе, что есть у Романа сегодня - это его персональная заслуга. Если Вам кажется, что кто-то за ним стоит, то Вы заблуждаетесь. Все что нам видно из социальных сетей и видеороликов - уверенный лидер, знает что делает, демонстрирует атрибуты роскошной жизни и занимается тем, что нравится.  Выступает на Synergy Global Forum (2017 и 2019 год), участвует в съемках фильмов, публикуется в журналах. Сегодня Роман - победитель в своей жизни. Сейчас уже нет того доверчивого человека, которым он был в 2014 году, и нет того военного, которым он служил после окончания Ярославского Военного Финансового училища. Можно считать упорство, дисциплина и трепетное отношение к чести родились вместе с ним, а любимой одеждой был мундир, неотъемлемый атрибут воинской службы. Родители Романа не медийные персоны, семья военных офицеров. Неудивительно, что образование получил военное и служил в ВМФ. Ушел в отставку и находится в запасе ВМФ. Сегодняшнее будущее однозначно связано с выбором деятельности перед отставкой.  Если Вы думаете, что можно заработать состояние не уделяя внимания корректировке мышления, то Вы очень серьезно заблуждаетесь. И вдвойне заблуждаетесь, если думаете что это процесс мгновенный. Какая же задача стояла перед молодым военным много лет назад? Да все та же, что и сейчас у многих: обеспечить себя, семью, жить в достатке, построить свой бизнес. Понятно, что достаток у нас всех это некая сумма, даже порядок ее исчисления может не совпадать. Бизнес вне классического восприятия, где важна не только прибыль, а главенствует социальный масштабный вектор деятельности, так сказать, успешный бизнес-проект, но для людей по всей стране. И как Вы понимаете, до реализации своей идеи нужно преодолеть немалый путь и не предать свою мечту.  Сначала приходилось совмещать работу во флоте с углубленным изучением финансов мира, постепенно меняя свою норму на новую. После оставления службы в звании капитана 3-го ранга или майора более 15 лет работал в финансовом консалтинге. Интересная работа, путешествия, атрибуты успеха и сам успех вот он! За это время Роман построил блестящую карьеру от финансового консультанта до управляющего директора, при этом трижды был банкротом. Зачастую одного разорения не перенести, а тут три. Последнее из них было самым масштабным по ущербу, но и самым плодотворным. Именно после него возродилась кооперация в стране, создана бизнес-академия IBA, произошла защита кандидатской и докторской диссертаций. Без прошлого опыта создать, наладить и запустить свои проекты было не так просто. И главное - чтобы твое детище процветало, что и происходит. Основное детище - потребительский кооператив Бест Вей, бизнес-академия IBA с именитыми зарубежными спикерами. На протяжении 7 лет кооператив помогает приобретать жилье многим семьям с участием материнского капитала и без него на территории Российской Федерации. С 2014 года академии IBA коснулось более 100.000 людей, это именно те, кто готов менять свое мышление, те кто выбирает побеждать. Зачастую нами управляют три глобальных жизненных сценария: победитель, побежденный и не победитель. С уверенностью можно сказать что Роман Викторович Василенко победитель. И его жизнь под микроскопом рассматривают сотни тысяч людей. Только одни выбирают действие в пользу своей новой нормы жизни, слушая выступления Романа как коучинговые сессии, а другие делают выбор закрыть уши и глаза, лишь бы все осталось как было.  Ответьте себе на вопрос: кто осуждает Романа Василенко и его детища. Победитель, побежденный или не победитель? Выбор за Вами как жить свою жизнь, она Ваша. Так, когда Ты уже начнешь жить свою жизнь?!  

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    Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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    Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

    What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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    Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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    Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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    Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
    Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

    What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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    Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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