RAJA YOGA இராஜயோகம்

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GRAPES TREE (திராட்சைப் பழமரம்)

GRAPES are Seedless cultivars now make up the overwhelming majority of table grape plantings. Because grapevines are vegetatively propagated by cuttings, the lack of seeds does not present a problem for reproduction. It is an issue for breeders, who must either use a seeded variety as the female parent or rescue embryos early in development using tissue culture techniques.

There are several sources of the seedlessness trait, and essentially all commercial cultivators get it from one of three sources: Thompson Seedless, Russian Seedless, and Black Monukka, all being cultivars of Vitis vinifera. There are currently more than a dozen varieties of seedless grapes. Several, such as Einset Seedless, Benjamin Gunnels's Prime seedless grapes, Reliance, and Venus, have been specifically cultivated for hardiness and quality in the relatively cold climates of northeastern United States and southern Ontario.

An offset to the improved eating quality of seedlessness is the loss of potential health benefits provided by the enriched phytochemical content of grape seeds (see Health claims, below)

POMEGRANATE TREE (மாதுளம் பழமரம்)

The POMEGRANATE is Red-purple in color, the pomegranate fruit husk has two parts: an outer, hard pericarp, and an inner, spongy mesocarp (white "albedo"), which comprises the fruit inner wall where arils attach.Membranes of the mesocarp are organized as nonsymmetrical chambers that contain seeds inside arils, which are embedded without attachment to the mesocarp. Containing juice, the arils are formed as a thin membrane derived from the epidermal cells of the seeds. The number of seeds in a pomegranate can vary from 200 to about 1,400.

Botanically, the edible fruit is a berry with seeds and pulp produced from the ovary of a single flower.The fruit is intermediate in size between a lemon and a grapefruit, 5–12 cm (2–5 in) in diameter with a rounded shape and thick, reddish husk.

In mature fruits, the juice obtained by compressing the arils and seeds yields a sour flavor due to low pH  and high contents of polyphenols which may cause a red indelible stain on fabrics. Primarily, the pigmentation of pomegranate juice results from the presence of anthocyanins and ellagitannins.

GUAVA TREE (கொய்யா பழமரம்)

Guavas originated from an area thought to extend from Mexico or Central America and were distributed throughout tropical America and the Caribbean region.^[2][4] They were adopted as a crop in subtropical and tropical Asia, the southern United States (from Tennessee and North Carolina south, as well as the west and Hawaii), tropical Africa, South Asia, Southeast Asia, and Oceania. Guavas are now cultivated in many tropical and subtropical countries. Several species are grown commercially; apple guava and its cultivars are those most commonly traded internationally.Guavas also grow in southwestern Europe, specifically the Costa del Sol on Málaga, (Spain) and Greece where guavas have been commercially grown since the middle of the 20th century and they proliferate as cultivars.

Mature trees of most species are fairly cold-hardy and can survive temperatures slightly colder than 25 °F (−4 °C) for short periods of time, but younger plants will likely freeze to the ground.

Guavas were introduced to Florida in the 19th century and are now grown in Florida as far north as Sarasota, Chipley, Waldo and Fort Pierce. However, they are a primary host of the Caribbean fruit fly and must be protected against infestation in areas of Florida where this pest is present.

Guavas are of interest to home growers in subtropical areas as one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guavas bear fruit as soon as two years and as long as 40 years.

JACK FRUIT TREE (பலாப் பழமரம்)

The jackfruit (Artocarpus heterophyllus), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae). Its native range is unknown but most sources place its center of origin in the region between the Western Ghats of southern India to the rainforests of
The jack tree is well-suited to tropical lowlands, and it bears the largest fruit of all trees; reaching as much as 55 kg (120 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter. A mature jack tree can produce about 100–200 fruits in a year. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten. The immature fruit (unripe, commercially labeled as young jackfruit) has a mild taste and meat-like texture that lends itself to being a meat substitute for vegetarians and vegans. The ripe fruit can be much sweeter (depending on variety) and is more often used for desserts.
Jackfruit is commonly used in South and Southeast Asian cuisines. Both the ripe seeds and the unripe fruit are consumed. The jack tree is widely cultivated throughout tropical regions of the world. The jackfruit is the national fruit of Bangladesh and Sri Lanka, and the state fruit of the Indian states of Kerala and Tamil Nadu. The fruit is available in foreign markets in the form of various products, like noodles and chips. It is also available canned or frozen as a "vegetable" or as a sweet fruit in syrup.

BANANA TREE (வாழைப் பழமரம்)

Bananas are grown in at least 107 countries. The banana species growing in the wild have fruits with many hard, large seeds, but almost all bananas grown to be eaten have seedless fruits. Bananas are classified either as dessert bananas or as green cooking bananas. Almost all export bananas are of the dessert types. Only about ten to fifteen percent of all production is for export. Dessert bananas change their color and usually turn yellow, when they are ripe; plantains and bananas generally used for cooking stay green. Certain bananas have other colors when ripe.
The countries that produce the most bananas include India, Brazil, China, Ecuador and the Philippines. The top five countries that exported bananas were Ecuador, Costa Rica, the Philippines, Colombia and Guatemala. The United States, the European Union and Japan buy the most bananas. Bananas are among the most valuable agricultural export products; They provided about sixty percent of export earnings of Saint Lucia and about twelve percent of the Gross Domestic Product of the country, between 1994 and 1996.

MANGO TREE (மாம்பழமரம்)

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra Pradesh to make dahl preparations. Gujaratis use mango to make chunda (a spicy, grated mango delicacy).
Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.
Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, vinegar, soy sauce, or with dash of salt (plain or spicy). Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms.
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.