วันจันทร์ที่ 27 กันยายน พ.ศ. 2553

Gooseberry


The Otaheite gooseberry (Phyllanthus acidus), also called Malay gooseberry, Tahitian gooseberry, country gooseberry, star gooseberry, West India gooseberry, simply gooseberry tree, is one of the trees with edible small yellow berries fruit in the Phyllanthaceae family. Despite its name, the plant does not resemble the gooseberry, except for the acidity of its fruits. It is mostly cultivated for ornamentation.

Nutrition

The nutritive values of Mayom (per 100 g edible portion) are 28 kcal of energy, 91.7 g moisture, 0.7 g protein, 6.4 g carbohydrate, 0.6 g crude fibre, 5 mg calcium, 23 mg phosphorus, 0.4 mg iron, 0.01 mg thiamin, 0.05 mg riboflavin and 8 mg vitamin C (Anon, 1992).
[edit]Names in various languages

Filipino: karmáy or bangkilíng
Malayalam:Arinellikkaor nellikka puli
Marathi: rai awla
Tamil: chinna nellikkai (small gooseberry)
Telugu: nela usiri
Thai: mayom
Vietnamese: chùm ruột

Cultivation and culinary interest

Fruits
The Otaheite gooseberry prefers moist soil. Although it usually grows from seeds, the tree can also be multiplied from budding, greenwood cuttings or air-layers. It bears two crops per year in South India: one in April-May and the other in August-September. Elsewhere, it is mainly harvested in January.
The juice can be used in beverage, or the fruit pickled in sugar. When cooked with plenty of sugar, the fruit turns ruby red and produces a kind of jelly, which is called mứt chùm ruột in Vietnamese. It can also be salted.
The fruit is called "Grosella" in Puerto Rico. Since the fruit is tart, it is often eaten in "Dulce de Grosellas". The preparation of this dessert consist in simmering the berries with sugar until they are soft and turn red in color. The liquid from the cooking is also used as a beverage.

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