Fruits

A good persimmon at its peak will taste sweet, mild, and rich. Many people have described its flavor as “honey-like.” Its texture is similar to that of an apricot and its skin is a bit tougher than an apple’s.

Figs are, therefore, soft fruits, with a thin skin whose colour varies from green to purple, while the flesh is red or white. Depending on the species, it is round or flattened, although its shape is usually wider than high. The fig tree, like other fruit trees from dry areas, is scarcely known in agronomy.

The apricot is a fruit that resembles the peach but much smaller, pale yellow or orange with some red shades. … It is mainly consumed fresh, although it is also used to make some by-products like stewed fruit, jams, juices and dried apricots. Nutrition and eating. Apricots have a high concentration of vitamin C.

Banana, fruit of the genus Musa, of the family Musaceae, one of the most important fruit crops of the world. … Cavendish, or dessert, bananas are most commonly eaten fresh, though they may be fried or mashed and chilled in pies or puddings. They may also be used to flavour muffins, cakes, or breads.

The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste.

Muskmelon is one of those fruits which help you overcome dehydration thanks to its excellent water retention capability. The aromatic and delicious taste of this fruit is difficult not to fall in love with. The Muskmelon seeds benefits are not to be ignored.