Brochure flavors ingles 02082011

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Brochure flavors ingles 02082011

  1. 1. www.proexport.com.co 1 Libertad yOrden
  2. 2. GRANADILLA HOW TO CHOOSE AND KEEP GRANADILLA The fruit is ripe when the skin ields to sliht pressure from the finer. If it is not full ripe, it should be left t ir temperture. After ripenin, it should be kept in the lest cold prt of the fride. It lsts up to week if refrierted, while fro“en (whole or pulp) it remins in first-clss condition for months. NUTRITIVE PROPERTIES This fruit is notble for its low ft content nd for bein rich in fibre nd vitmins A, C nd K. It lso contins phosphorous, iron nd clcium. USE ORIGIN AND GROWING REGIONS Fruit oriinll from Americ tht is rown in Colombi in Vlle del Cuc, Quindío, Clds, Boca, Antioqui nd Cundinmrc provinces. CHARACTERISTICS It is climbin plnt which ets ver lon. Its flowers re bell-shped, with white nd lilc-coloured tubulr petls. The fruit is ovl-shped nd orne-coloured, with smll white spots. The peel is smooth nd hrd, to protect the pulp, which hs jell-like texture with re “blisters”. Avere dimeter is 11 centimeters. It is the sweetest fruit in the pssion fruit fmil, nd hs stron rom. GROWING REGION Grndill rows in the Anden reion, t heihts of between 1.800 nd 2.400 meters bove se level where the temperture rnes from 18°C to 26°C nd with minimum rinfll fiure of 1.200 mm. /er. HARVEST Grows throuhout the er, especill in June, Jul, November nd December. Grndill is minl eten in the form of fresh fruit. It cn be used in juices, cocktils, ice crems, jms nd jellies. Its seeds re crunch nd s plesnt s the pulp. Its flowers re used in perfumes. GRANADILLA CRUSHED ICE DRINK (SMOOTHIE) You re recommended to serve this inside the peel, in chmpne lss, fter first removin the membrne so s to mke esier to hndle with smll spoon. It cn lso be used in pies or compotes (bb food) nd Liht Food. It is lso recommended in cses of cidit. FAMILY: Pssion Fruit SCIENTIFIC NAME: Pssiflor edulis fv flvicrp COMPOSITION IN 100G. OF PULP Moisture Protein Ft Fibre Clcium Phosphorous Ascorbic Acid 69.9 0.34 1.50 3.20 5.60 m 44.0 m 10.8 m Iron Crotene Thimin Riboflvin Nicin Ash 0.58 m 0.035 m 0.002 m 0.063 m 1.42 m 0.87 2 COLOMBIA’S BEST TO THE WORLD www.peorxport.cmo.co 3
  3. 3. GULUPA USE HOW TO CHOOSE AND KEEP GULUPA Gulup should hve firm consistenc
  4. 4. nd show no si ns of hvin been ttcked b
  5. 5. insects. It cn be froen for lon periods. It cn be eten fresh if it is cut in hlf nd the pulp is eten with spoon; crem nd su r cn be dded, if wished. It is lso tst
  6. 6. in juice or sld. If the pulp is strined, it cn be used in jellies, jms, suces, cocktils, nd ice crems. GULUPA SORBET 1 Portion Inredients • 3 ulups. • 90 . of whipped crem. • 60 . of icin su r. • 3 blls of vnill ice crem. • Leves of mint. • Mrschino cherries. Preprtion 1. Remove the pulp. 2. Mix with the crem, su r nd ice crem. COMPOSITION IN 100G. OF PULP Moisture Protein Ft Fibre Clcium Phosphorous Ascorbic Acid 78.9 0.054 0.16 4.9 8.0 m 55.3 m 43.0 m Iron Crotene Thimin Riboflvin 0 Nicin Ash 1.23 m 1.613 m 0.101 m 0.032 m 1.73 m 1.01 FAMILY: Pssion Fruit SCIENTIFIC NAME: Pssiflor edulis fv edulis ORIGIN AND GROWING REGIONS Fruit ori inll
  7. 7. from Americ. In Colombi, it is rown in certin towns in Cundinmrc province, such s Silvni, Sn Bernrdo, Ten nd Veneci. CHARACTERISTICS Round or sli htl
  8. 8. oblon fruit, 5 to 8 centimeters in dimeter. Its peel is thin nd hrd, with purple colour when ripe. The pulp is orn e with blck seeds, nd the tste is between sweet nd cid. GROWING REGION Gulup is plnt tht is rown in mountinous re ions t hei hts of between 1.800 nd 2.300 meters bove se level, where the ver e temperture is between 18°C to 22°C nd the rinfll fi ure is t lest 1.200 mm. /
  9. 9. er. HARVEST It is rown throu hout the
  10. 10. er, especill
  11. 11. in June, Jul
  12. 12. , Au ust, November, December, nd Jnur
  13. 13. . 3. Blend for two minutes. 4. Serve in cocktil lss or inside the peel itself, on crushed ice NUTRITIVE PROPERTIES Gulup helps provide essentil vitmins like A, B12 nd C. This fruit is lso source of clcium, fibre, phosphorous, iron, proteins nd m nesium, nd is rich in potssium nd crboh
  14. 14. drtes. Like ll pssion fruits, it is used s trnquilier, since it cts s nturl sedtive. It lowers blood pressure nd helps
  15. 15. ou o to sleep. It lso improves the di estion process.
  16. 16. NUTRITIVE PROPERTIES It is lxtive, helps ensure tht the diestive s stem works properl , nd is recommended for lowerin blood pressure nd s trnquilier. Etin pssion fruit is lso beneficil in the cse of bldder, prostte, liver nd urinr trct complints. It is ood source of vitmin C. PORK MEDALLIONS INPASSION FRUIT SAUCE 1 Portion Inredients • Loin of pork. • 2 pssion fruits. • 50 . of hone . • 1 lss of sweet liquor. • 10 . of olive oil. • 1/1 . of slt nd pepper. • 10 . of mustrd. Preprtion 1. Mrinte the pork with pepper nd slt, mustrd nd olive oil for two hours. 2. Remove the pssion fruit pulp b hnd. 3. Add the hone nd sur to the pssion fruit. 4. Cook nd simmer. 5. Add pssion fruit seeds s decortion. USE The fruit is used in the preprtion of juices nd lemondes nd for scentin drinks. It is lso used in jms, liquor, ice crem, flns, nd for mkin ckes nd pies. The oil tht is extrcted from its seeds is used in the mnufcture of sops, inks nd vrnishes. COMPOSITION IN 100G. OF PULP Iron Riboflvin Nicin Ash Crboh drtes 0.16 m 0.13 m 1.5 m 0.8 21.2 FAMILY: Pssion Fruit Moisture Protein Ft Clcium Phosphorous Ascorbic Acid 75.1 2.20 0.70 13 m 64 m 30 m SCIENTIFIC NAME: Pssiflor edulis PASSION FRUIT ORIGIN AND GROWING REGIONS Fruit oriinll from Americ. Most production in Colombi is concentrted in Vlle del Cuc province, lthouh it is lso rown in Quindío, Cundinmrc, Cuc, Cordob, Gujir, Huil, Mdlen, Met nd Sntnder. CHARACTERISTICS Medium-sied tree of 3 to 8 meters tll, with wood trunk. Flowers re xil nd row lone or in bunches, with white petls nd purple or pink spots. The pssion fruit nme is derived from the fct tht prts of the fruit nd the flower look like s mbols of the crucifixion of Christ. The fruit is ovl or ellipticl in shpe, nd hs thin skin. The bundnt pulp is reltivel cid. GROWING REGION Pssion fruit rows in low countr , t heihts of between 300 nd 1000 meters bove se level where the temperture rnes from 25°C to 35°C, nd with minimum rinfll fiure of 1.200 mm. / er. HARVEST Althouh it rows ll er, there re production peks in June, Jul , Auust, September, October nd December. HOW TO CHOOSE AND KEEP PASSION FRUIT Pssion fruit hs smooth peel which ets wrinkled shortl fter purchse, indictin tht it is ripe nd hs lost smll mount of moisture. Wrinkled fruit should be eten s soon s possible. The pulp cn be froen, nd in this stte will lst for months. 6 COLOMBIA’S BEST TO THE WORLD www.peorxport.cmo.co 7
  17. 17. PITAHAYA ORIGIN AND GROWING REGIONS Fruit oriinll from Americ. In Colombi, it is rown in Vlle del Cuc, Quindio, Clds, Antioqui nd Cundinmrc provinces. There re two edible vrieties, ellow nd red, but the ellow vriet is commoner in South Americ. CHARACTERISTICS This plnt rows in the wild. Its flowers re lre, white velvet nd funnel-shped. The fruit is berr, 7 to 14 centimeters lon nd 5 to 9 centimeters wide, with white or red jell-like pulp, nd smll shin blck seeds, it hs n intensel sweet tste. GROWING REGION Pith rows in the Anden reion t heihts of between 1.300 nd 1.700 meters bove se level, where the temperture rnes from 20°C to 28°C nd the minimum rinfll fiure is 100 mm./ er. HARVEST Produces fruit ll er, but especill in April, June, Jul, Auust, September, October nd November. HOW TO CHOOSE AND KEEP PITAHAYA The South Americn vriet is red to et when the peel turns ellow. It should be kept in cool, dr plce, out of direct sunliht. It should onl be put in the refriertor if it is wished to keep it fresh for while before etin. NUTRITIVE PROPERTIES Pith is rich in iron nd clcium, nd is therefore idel for fihtin nemi. It lso helps reduce the uric cid level in the blood, thus preventin out. Its blck seeds contin nturl ft which improves the func-tionin of the diestive trct. USE Ripe pith cn be peeled without problem. If it is cut on the flower side, the peel cn then be pulled bck, fter which it cn be cut into slices. Avoid chewin the seeds when etin it. It cn be eten fresh, on its own or in slds, desserts, or s srup. It cn be prepred in juices or cocktils, or be used in ice crem, sweets, jms, jellies nd soft drinks. EXOTIC FRUIT SALAD A mixture of exotic fruits chopped into smll squres, such s mno, bnn, strwberr, Hwiin pp, melon, pith, nd uchuvs ( Cp Gooseber- ries), to which wter melon juice is dded. FAMILY: Cctcese SCIENTIFIC NAME: Acnthocereus pitj COMPOSITION IN 100G. OF PULP Moisture Protein Ft Fibre Clcium Phosphorous Ascorbic Acid 82.5 0.159 0.21 0.70 6.30 m 30.2 m 8.00 m Iron Crotene Thimin Riboflvin Nicin Ash 0.55 m 0.005 m 0.28 m 0.043 m 1.297 m 0.28 8 COLOMBIA’S BEST TO THE WORLD www.peorxport.cmo.co 9
  18. 18. PHYSALIS NUTRITIVE PROPERTIES Phslis purifies the blood, rebuilds nd stren
  19. 19. thens the optic nerve, clens ctrcts, nd relieves throt problems. It is noted for bein
  20. 20. n excellent source of provitmin A nd vitmin C, nd certin vitmin B complexes. It hs hi
  21. 21. h protein nd phosphorous content. Becuse of its diuretic properties, it is recommended for people with prostte problems, nd it is lso used s nturl trnquilier. This fruit cn be eten fresh, either on is own or in slds, srup or desserts, nd with other sweet fruit. One importnt use tod is for therpeutic purposes. In certin countries like Colombi, it is processed to mke products such s o
  22. 22. hurt, jm, ice crem, preserves nd liqueurs. The phslis is used frequent-l to decorte pies nd ckes. PHYSALIS AND CHOCOLATE SYMPHONY Interntionll-recommended fruit used widel in modern ptisserie nd s novelt in
  23. 23. stronomic dishes. It hs numerous uses, in suces, jms nd dried fruits, or s fresh fruit ccompnied b cotin
  24. 24. of chocolte or chocolte suce, supported b its own wrppin
  25. 25. . It is recommended for servin
  26. 26. with sweet or drk chocolte s prt of n impor-t nt dinner. Moisture Protein Ft Fibre Clcium Phosphorous Ascorbic Acid 78.9
  27. 27. 0.054
  28. 28. 0.16
  29. 29. 4.9
  30. 30. 8.0 m
  31. 31. 55.3 m
  32. 32. 43.0 m
  33. 33. Iron Crotene Thimin Riboflvin Nicin Ash 1.23 m
  34. 34. 1.613 m
  35. 35. 0.101 m
  36. 36. 0.032 m
  37. 37. 1.73 m
  38. 38. FAMILY: Solncee SCIENTIFIC NAME: Phslis peruvin 1.01
  39. 39. COMPOSITION IN 100G. OF PULP ORIGIN AND GROWING REGIONS Fruit ori
  40. 40. inll from Americ. In Colombi, it is
  41. 41. rown in Cundinmrc nd Boca provinces, nd on the Bo
  42. 42. ot
  43. 43. rsslnds. CHARACTERISTICS Bush with droopin
  44. 44. brnches which
  45. 45. enerll
  46. 46. rows to hei
  47. 47. ht of one meter. Its ellow flowers re bell-shped, nd re thus esil pollinted. The fruit, which hs dimeter of between 1.25 nd 2 centime-ters, is round, ellow nd sweet. Its internl structure is similr to tht of miniture tomto. GROWING REGION Phslis
  48. 48. rows in the Anden re
  49. 49. ion t hei
  50. 50. hts of between 2.200 nd 2.700 meters bove se level, nd it needs temperture of between 14°C nd 20°C nd rinfll fi
  51. 51. ure of t lest 1.000 mm. / er. HARVEST Throu
  52. 52. hout the er. HOW TO CHOOSE AND KEEP PHYSALIS The fruit should be ripe when eten. It is kept better in its outer skin. USE
  53. 53. 12 COLOMBIA’S BEST TO THE WORLD

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