Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Sun Fuji Apples
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Sun Fujis are a particularly large variety with a beautiful red or red-pink skin. The flavor is fairly complex, with both tart and sweet notes. In fact, Sun Fujis contain almost 10 percent more sugars by weight than most apples. They are much sweeter than regular Fujis since the sunlight that reaches them develops their sugars.
The Sun Fuji apple is available from the mid-fall through the winter months.
The Sun Fuji apple is a variety of the immensely popular Fuji apple (Malus domestica) that is grown primarily in Japan. Most Fujis grown in Japan are covered with paper bags to keep the fruit tender and green. Sun Fujis are grown without paper bags, allowing them to receive sunlight and turn red. This variety should not be confused with the Rising Sun Fuji.
All varieties of apples are low in calories and contain appreciable amounts of Vitamin C and fiber. The fiber in apples protects blood vessels from cholesterol buildup and keeps the digestive system working properly.
Sun Fujis are a versatile variety that are great eaten out of hand or cooked. They provide interesting substitutes in recipes that call for Red Delicious, Mutsu, or regular Fujis. This variety stores very well; if stored properly in the refrigerator, they can even last up to a year. The flavor changes over time, transforming from tart and floral to sweeter and more complex.
Certain fruits are considered luxuries in Japan, and can fetch sellers hundreds of dollars. Sun Fujis are one such gourmet fruit, although less expensive than some. They are sold in gourmet supermarkets in Japan and other parts of Eastern Asia.
Like many Japanese apple varieties, the Fuji was developed at an agricultural research station. Researchers at the Tohoku Research Station in Aomori prefecture crossed Red Delicious and Virginia Ralls Genet (or Kokou) apples in the 1930s to create Fujis. Growers than developed marketable varieties with and without bags over the fruits.