On food and cooking the science and lore of the kitchen ( PDFDrive ) 718
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Thewallsofthefigfruitcontainlatex
vesselsthatcarryaprotein-digestingenzyme,
ficin,andtannincellsthatcontribute
astringency.Figsareremarkablefor
containingverylargeamountsofphenolic
compounds,someofthemantioxidants,and
largeamountsofcalciumforafruit.When
ripe,figshaveauniquearomathatcomes
mainlyfromspicyphenoliccompoundsanda
floweryterpene(linalool).
JujubeJujubes,alsoknownasChinesedates,
are the fruits ofZiziphusjujuba,atreenative
to central Asia. They do bear some
resemblancetodates,asdotheversionknown
inIndiaastheber(Z.mauritania).Bothtrees
tolerate heat and drought and are now grown
in arid regions throughout the world. Jujubes
are small, somewhat dry and spongy, more
sweetthantart.They’reanexcellentsourceof
vitamin C, containing more than double the
amountinanequalweightoforanges.They’re
eaten fresh, dried, pickled, in rice-based
cakes,andfermentedintoalcoholicdrinks.
Pomegranate Pomegranates are fruits of the
shrubby treePunicagranatum,anativeofthe
arid and semiarid regions of the
Mediterranean and western Asia; the finest
varieties are said to grow in Iran. With their
dull, dry rind surrounding two layered
chambers of translucent, ruby-like fruitlets
(therearealsopaleandyellowvarieties),they
figured very early in mythology and art.
Pomegranate-shaped goblets have been found
inprehistoricTroy,andinGreekmythitwas
a pomegranate that tempted Persephone and
keptherintheunderworld.Pomegranatesare
very sweet, fairly tart, and often astringent
thankstotheirstronglypigmentedjuicewellstuffed with anthocyanins and related
phenolic antioxidants. Juice manufactured by
crushing whole fruits is much more tannic
than the fruitlets themselves; the rind is so
