We have been talking about different varieties of exotic fruits and vegetables all the time but we never thought of growing our own. Well, I did! 🙂 and do it the organic way. I studied a lot about it and here are my tips on how to do organic gardening.
With the onset of fall and sending warm invitations to winter, don’t you think, it’s a perfect time for paying due attention to your garden. Otherwise you can also turn your old garden into an organic one. Now before you turn yourself into a quiz master and ask me what is organic gardening; or say organic garden, I will like to describe the actual meaning of it.
What is Organic Gardening?
Organic gardening is a certain way of growing plants, flower, vegetables, fruits or any kind of herbs, shrubs, where both traditional and scientific techniques are adopted to nurture them. The term organic gardening can be applied either on a smaller scale in respect of the plants in your garden or on a wider scale in respect of farming for commercial purposes. Another thing is that in organic gardening synthetic fertilizers are not used. In organic gardening there are lots of things involved which usually people don’t do. In it, the plants are perceived to be a part of the entire system of nature. The process starts from nourishing the soil, and ends till harvesting delicious and fresh fruits and vegetables.
Now, I’m not one to balk at new things, but I came across a fruit that drive you away before you get to know it. It’s a Durian!
When I first saw this fruit, it reminded me of a porcupine, a cactus, an armadillo with a skin condition…anything but a fruit that Southeast Asians love. It doesn’t smell as inviting as an orange and, as you can see, you can’t hold it like a banana. I was surprised to learn that Durians have more fat than other fruits, but no cholesterol. Apparently, It has potassium, like bananas.
A friend, who introduced me to this fruit, said she can’t feed it to her children in its natural form, but they will eat it if it is baked into pound cake or used to flavour puddings. She just has to make sure the children don’t see it, or smell it. Her husband finds opening the husk or shell as difficult as cracking a coconut, so he doesn’t want her to buy it more than once every 3 or 4 months. When she buys it, she can’t actually bring it into her home. She leaves it outside, in a covered basket, because a Durian smells awful!
I wonder if I could use its shell for crafts. Anything that looks and smells like this should have other uses for those brave enough to eat its pulp!
Now, there is quite a bit of debate about whether food intolerance really exist or whether we are just being fuzzy. It is, however, a fact that food allergies exists and some people react to certain food stuff, even if these reactions do not count as fully blown allergies.
I’m writing about this because I’ve been reading about people who are intolerant, or allergic, to one of the most common fruits that most of us eat on a daily basis: apples. Just imagines not being able to bite into a fresh, ripe, juicy apple! Not just are apples themselves off the table but also most fruit salads that you can buy in supermarkets or you get served in restaurants as they are usually based on sweet apples.
A slight alleviation of such a food-based handicap is, however, that such allergies/intolerance usually seem to not spread to exotic fruits, too. So, if we ignore fruits like pineapple that many people also react badly to but for different reasons, tropical fruits then take a central role within the diet of these sufferers. And there are some tropical fruits that even resemble some of the non-tropical kinds. Take, for instance, the nashi pear.
The nashi pear looks and has the texture like an apple and tastes like a mild pear, which sounds wonderful to me. Nashi pears are native to China, Taiwan, Japan, and Korea and I’d love to go and visit a farm someday. Thinking about this, if you have such an allergy and want to feast on nashi pears but lack the immediate financial means to go and visit China or Korea, https://www.ferratum.com.au/ seems a really nice and easy way to access some cash for such a trip.
We’ve become quite adept, in Australia, when it comes to understanding and using many Asian fruit and vegetables. Travel has introduced us to new products in their home countries, getting to taste and understand them in local recipes. Immigration has also bought a demand for these products locally, making them more readily available.
My favourite story is still the April Fools day joke played on an unwitting British public by the BBC in 1957, where they were presented with a three minute documentary showing the annual spaghetti tree harvest, hard to believe how easily they fell for it. In this internet era we may think we know everything, but, just as a lychee or rambutan may once have left us scratching our heads, there are still a multitude of fruits and vegetables that most of us have not yet heard of, and even less likely to understand.
Due to their distance, Africa and South America are probably the best places yet, to get that real challenge: try and source these 3 delights for starters, and reinvent your recipes.
The African Horned Cucumber – described as the ‘blowfish fruit’, tasting like a cucumber meets zucchini.
Cherimoya – a cross between a pineapple and banana, also described as tasting of bubblegum.
Aguajefruit – covered in reddish scales, it is an excellent source of Vitamin C, treats burns and makes a delicious wine.