Tuesday, May 4, 2010


Boroi or Jujube is a small testy fruit. It is cultivated hugely in Bangladesh. The season of the fruit is from November to February.


Jam is a common fruit. In our country, Black Berry ( Kalo Jam) is seen to be produced and sold in market. The season of the fruit is May to June. The soft fruit is popular for use in desserts, jams, seedless jellies etc. The blackberry naturally occurs chemicals that can up regulate certain beneficial metabolic processes in mammals. The astringent blackberry root is sometimes used in herbal medicine as a treatment for diarrhea and dysentery.


Olive Fruit is a very common fruit in Bangladesh. There are mainly two types of olive, black olive and green olive. Today Spain is the world's largest producer of olives (36%) followed by Italy (25%) and Greece (18%), and world production had crossed 2,594,500 tones. In Bangladesh, many of us make “JOLPAI ACHAR” with Green Olive. Olive oil is very popular item made from olive. This oil is very useful for children to adult everyone.

Monday, May 3, 2010

Sugar cane

Sugar cane is grown in over 110 countries with an estimated total production of 1,591 million metric tons. In most countries where sugarcane is cultivated, there are several foods and popular dishes derived directly from it, such as raw sugarcane chewed to extract the juice. Sugarcane Juice Combining fresh juice, extracted by hand or small mills, with a touch of lemon and ice to make a popular drink. A sugar cane baton is actually inedible but contains naturally sweet juice and is enjoyed as a snack. Cut away the outer covering and chew on the stalk until all the juice is gone. Peeled and slice as swizzle sticks to use in iced or hot drinks. Cane pulp should not be swallowed.


Averrhoa bilimbi, commonly known as bilimbi, blim-blim, bimbli,etc.In the rural parts of the Bangladesh,where it is commonly found as a backyard plant, it is eaten either raw or dipped in rock salt (or other savoury powders - masala), as a snack. It is used for making pickles. It could either be curried or added as flavoring for the common Filipino dish sinigang. The uncooked bilimbi is prepared as relish and served with rice and beans in Costa Rica.It is sometimes added to curry. Bilimbi juice is made into a cooling beverage. In Indonesia, it is added to some dishes, substituting for tamarind or tomato. Malaysians use fermented or fresh bilimbi leaves to cure venereal diseases and very acidic bilimbis is used to clean the Kris blade. Elsewhere, they are used for bites of poisonous creatures. A leaf infusion is efficient against or as an after-birth tonic, while the flower infusion is used for thrush, cold, and cough.

Star fruit(Camranga)

Carambolas are best consumed when ripe, when they are yellow with a light shade of green. It will also have brown ridges at the five edges and feel firm. An overripe fruit will be yellow with brown spots. The fruit is entirely edible, including the slightly waxy skin. It is sweet without being overwhelming and extremely juicy. The taste is difficult to compare, but it has been likened to a mix of papaya, orange and grapefruit all at once.Carambola is rich in antioxidants and vitamin C and low in sugar, sodium and acid. It is also a potent source of both primary and secondary polyphenolic antioxidants.

Sunday, May 2, 2010


The tamarinds of India fruit with longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. It is also found with common names (tatul) in Bangladesh.The tamarind is best described as sweet and sour in taste, and high in acid, sugar, vitamin B and interestingly for a fruit, calcium. The ripened fruit is considered the more palatable as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice-creams and all manner of snack. It is also consumed as a natural laxative. The fruit of the tamarind is most commonly reserved for consumption, whether raw or cooked or prepared in some other manner, according to the regional and cultural palate.