!!! C O L O R E D I L L U S I O N S !!!

(ART_2016_1122)

- Handpainted Poster colour Painting - 6in X 8in

Quality:

100% Handpainted

Size:

6in Width X 8in Height.

Medium:

Poster colour

Surface:                                    Art Paper

Artist:                                       Shaileyee Das

" ORANGE RED BLUE COLORED HUE---- AUTUMN CAME"

" ORANGE RED BLUE COLORED HUE---- AUTUMN CAME" 

(ART_2016_1120) - Handpainted Poster colour Painting - 6in X 8in

Quality:

100% Handpainted

Size:

6in Width X 8in Height.

Medium:

Poster colour

Surface:                                    Art Paper

Artist:                                       Shaileyee Das

Kinnaur Kailash Range with Full Moon- Handpainted oil painting

" Kinnaur Kailash Range with Full Moon"

(ART_2016_1118) - Handpainted Art Painting - 10in X 12in

Quality:

100% Handpainted

Size:

10in Width X 12in Height.

Medium:

Oil Paint colour

Surface:

Canvas

Artist:                                       Shaileyee Das

" Kinnaur Kailash Range with full moon"

MY GARDEN WINTER FLOWERS

MY GARDEN WINTER FLOWERS WHICH CREATE MY MIND REFRESH AND MAKE ME AUSPICIOUS TO NATURE EVERYDAY

Tree Tomato: A Exotic fruit of Nilgiri Hill Region at South India

I traveled South India 4 times in my life. When I landed at Kodaikanal (in Tamilnadu, India) first time in my life (October 2008), I saw this strange fruit selling at road side with even stranger name of "Anticancer fruit". I even asked why was it called Anticancer but the guy selling it just said that it was the name of the fruit. I suspected a Anticancer activity connection but then forgot to explore more. Today I did a search and realized that it is actually called "Tree Tomato" and it is a native of America.

Ripe tree tomatoes appear in a variety of gorgeous colors from yellow to red to deep mauve. Dark stripes adorn some tamarillos as well. Only unripe tamarillos, however, are green and unyielding to the touch. When ripe, tamarillos remain firm but give slightly when pinched. The skin is glossy and velvety like a tomato’s when ready for consumption. Smell the fruits: Like tomatoes, the best tamarillos have a fragrant, spicy aroma. Overripe tamarillos lose their luster, appear wrinkled and disheveled, and taste overly sour and fermented.

The tough skin is edible, but not appetizing. Tamarillo flesh tastes similar to cape gooseberries: sharp in its acidity, sweet, and bearing resemblance to tomatoes. The flavor is also mildly resinous with a subtle metallic aftertaste, and the fruit varies in its astringency. The vibrancy of the fruit’s flavor is reminiscent of passion fruit’s, with others noting hints of peach and orange. The seeds are a bit bitter, but perfectly edible with no negative impact on the overall taste. Tree tomatoes have an agreeable texture similar to tomatoes, but often less watery and pulpier. 

Some cannot eat too many raw tamarillos due to the fruit’s high acidity. If seeking a milder flavor, opt for the yellow fruits over the darker-fleshed variants.

After coming back to home I studied thoroughly about these strange fruits and I found some informations:

Origin of Tree Tomato

Tree tomatoes originate in South America, most likely in the Peruvian Andes. Some speculate that the Incas subsided on tree tomatoes along with the other known staples of potato and corn. Other distinct locations of origin are Argentina, Chile, Bolivia, Colombia, Venezuela and Ecuador. It wasn’t long before Central American countries began growing tamarillos, and the fruit is still widespread throughout Costa Rica and Guatemala. The tree tomato’s migration continued east to the Caribbean and Puerto Rico. 

Explorers brought seeds to India in the late 1800s, where they grew throughout hillsides relatively unknown. Not long after their introduction to Sri Lanka and Nepal, missionaries from India brought tamarillo seeds to New Zealand circa 1890. Unsurprisingly, Australia received tree tomatoes around the same time. 

Availability of Tree Tomato in India

Tree tomatoes grow in the hilly regions of West Bengal and Maharashtra, including Assam, Uttaranchal, Nagaland and Himachal Pradesh. These fruits can be found on a limited basis throughout the country. The South’s exposure to the fruit comes from its production in the Nilgiri hills, as this is one of the only areas cool enough to sustain the crop. Tamarillos are a subtropical fruit, growing between 1,000 to 7,500 feet elevations in India.

These fruits aren’t difficult to grow, but they ripen unevenly on the tree. The constant pruning makes them one of the more laborious fruits for farmers to grow, though the tree’s lifespan of up to 10 years compensates for this drawback. 

Where to find Tamarillo in India

The only parts of the globe that produce this fruit on a large scale are South America and New Zealand. Tree tomatoes are not a popular fruit in India, thus making them difficult—but not impossible to find. They appear sporadically when in season between May through October.  Those that purchase them for retail sale charge fairly low prices, making them a good buy for those wanting to try this egg-shaped fruit. 

Nutritional Value of Tree Tomato

According to the book, “Nutritive Value of Indian Foods,” tree tomatoes contain the following values per 100g of fruit:

Moisture: 86.2g

Protein: 1.5g

Fat: .2g

Minerals: 1.2g

Fiber: 4.2g

Carbohydrates: 6.7g

Kcal: 35

Calcium: 12mg

Phosphorous: 46mg

Iron 1.0mg

Carotene: 324ug

Thiamine: .11mg

Riboflavin: .06mg

Niacin: 2.1mg

Magnesium: 34

Sodium: 1.7

Potassium: 539

Copper: .17

Health Benefits of Tree Tomato

Tree tomatoes contain high levels of vitamin A, imperative for boosting eyesight, maintaining skin health, and supporting ideal red blood cell levels. The fruit’s high vitamin C content assists the body with immunity, bone health, and wound repair. 

According to the World Agro Forestry Centre, tamarillos have medicinal benefits long enjoyed in South America: in Ecuador, warmed leaves wrapped around the neck treat a sore throat. To treat inflamed tonsils, Colombians make a poultice by cooking the fruit pulp in embers.  Jamaicans refer to tree tomatoes as “vegetable mercury” based on their belief of its curative properties to the liver. 

--A study published in the Journal of Agricultural and Food Chemistry shows proteins in tree tomatoes have an antimutagenic effect. The proteins reduced oxidative damage and inhibited uric acid formation. (thats why its called anticancer fruit at South India)

--A 2010 report, Bioactive Non-Nutrient Components in Indigenous African Vegetables, suggests tree tomatoes as a natural remedy for anemia.

--The National Institutes of Health found tree tomatoes have high levels of anthocyanins, which protect the body from diabetes, symptoms of aging, certain cancers, and neurological diseases.

--Tree tomatoes also contain lycopene, a compound that wards off degenerative diseases, boosts heart health, and aids the skin’s ability to withstand UV radiation. 

I visited South India 2nd time  (October 2011) and I purchased 35pis  fruits for my home from Munner. Now I am  doing research on it.....   ....Hope you will also visitSouth India and taste it and you been experienced or will experience by a similar. Do share your experiences with me.

Persimmon Fruit: A Exotic Fruit of Himachal Pradesh, India

I traveled Manali at Himachal Pradesh 2 times in my life. When I landed at Manali (in Himachal Pradesh, India) first time in my life (October 2012), I saw this strange fruit hanging some road side trees with even stranger name of "Japani". being sold at Manali Market place. I even asked why was it called Japani but the guy selling it just said that it was the name of the fruit. I suspected a Japanese connection but then forgot to explore more. Today I did a search and realized that it is actually called "Persimmon" and it is a native of Japan and China.

The outer skin is a little bit hard and bitter so I started to peel it off. The flesh is very sweet and tender and to me, at least, tastes like a "the seed part of the Palmyra Palm Tree Fruit which is the edible part in it’s immature form". Seller told me, when this fruit will be properly ripen the outer part also edible to us. The fruit looks like a tomato. I enquirer more about the same but no one could give me further details on it. In color, the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.59 to 3.54 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped.The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. 

Persimmon Fruits 

After coming back to home I studied thoroughly about these fruits and I found some informations:

Origin of Persimmons 

Persimmon fruit (Diospyros kaki) or the commonly known Japanese fruit (Japanese Persimmon or Japani fruit) is native to China. Worldwide the top 5 producers of this fruit in 2011 were China, Korea, Japan, Brazil and Azerbaijan followed by Italy, Israel and Pakistan. The Diospyros genus has approximately 400 species, all with various homes spread across Asia, Africa, South America and Central America.

Botanists are unsure as to which Diospyros strain produced centuries-old persimmons, but one theory is that it comes from Diospyros glandulosa. Civilizations in present-day Japan, Korea and China were cultivating the fruit since prehistoric times. Several ancient Chinese poems and books reference the fruit.

According to the UN’s Food and Agriculture Organization, these countries continue to be the world’s largest persimmon producers. China produces the vast majority of fruits per year, growing approximately 3.3 million tons in 2011. Korea is the second largest, producing only 390,000 tons by comparison. Japan is third, followed distantly by Brazil, Azerbaijan, Spain, Italy, and Israel.

The book, “Temperate Horticulture” cites that Europeans brought the persimmon to India’s soils in 1921. In 1941, farmers in the Shimla district planted the fruits alongside apples. Despite the fruit’s introduction to the country nearly a century ago, persimmons remain relegated to household gardens and a handful of orchards in the north. The Indian horticulture department estimates that in Himachal Pradesh, 10,000 farmers grow the fruits on roughly 397 hectares.

Availability of Hachiya Persimmons in India

The persimmon market in India is limited for a number of reasons, mostly because of low demand and paucity of supply. The relative newness of persimmons in India means that the country still lacks organization and technology necessary for broad cultivation.

However, several of India’s cooler regions grow persimmons: Examples include Jammu and Kashmir, Himachal Pradesh and the hills of Uttar Pradesh. The temperate regions of Kullu, Mandi, Solan, Chamba, and Shimla are best for persimmon growth. A few trees also grow in the chilly Coonoor hills of Tamil Nadu.

Persimmon cultivation has potential, though, as a single tree may bear 200 kilograms of the fruit per year. In Himachal Pradesh alone, 2009 figures reveal that the state grew 224 tons. Some of the fruits reach Delhi’s Azadpur Market, reputed to be the largest wholesale market for fruits and vegetables. Regrettably, persimmons tend to go overseas to China and Japan, rather than hit the stores of India.

Fruiting season begins in mid September and lasts until November, sometimes December.

Varieties and tastes of Persimmon fruits which are found in Himachal Pradesh

Commercially and in general, there are two types of persimmon fruit: astringent and non-astringent.

• The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before completely softened. However, the sweet, delicate flavor of fully ripened persimmons of varieties that are astringent when unripe is particularly relished. 

Heart Shaped Astringent type fruits

• The non-astringent persimmon is squat like a tomato and is most commonly sold as "fuyu" in Japan. Non-astringent persimmons are not actually free of tannins as the term suggests but rather are far less astringent before ripening and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm and remain edible when very soft.

Tomato Shaped non astringent type persimmon

•  Anther type of the Indian persimmon (Diospyros peregrina) is native to coastal West Bengal. It is relatively small and has an unremarkable flavor and better known for its medicinal uses. Probably this is why some had to import the Japanese version to eat as fruit.

Diospyros peregrina

Before ripening, persimmons usually have a "chalky" or bitter taste.

As far as the nutritional values go, 100gms of persimmon fruit contains 70 calories or little more as against 52 calories in the same quantity of apple. Probably this is why the porters were carrying this fruit instead of apple. I have taken the example of apple as it is the most common fruit and both grows hand in hand in the kullu valleys. Nutrition summary- persimmon vs apple (per 100gms) – carb 18.59g against 13.81g, fat 0.19g against 0.17g, protein 0.58g against 0.26g in apple. The fruit also contain higher level of dietary fiber, sodium, potassium, magnesium, iron as well as calcium in comparison to apple. In many articles I have found people referring this fruit to mango in terms of taste. But to me, this fruit has its own flavor and cannot be compared to any other fruit.

Nutritional Value 

According to the USDA nutrient database, 100g of edible persimmon contains the following values:

70kcal

19.6g Carb (6% RDI)

3.6g Fiber (14% RDI)

12.5g Sugars

.2g Fat (negligible)

.6g Protein (negligible)

1627iu Vitamin A (33% RDI)

7.5% Vitamin C (13% RDI)

.7mg Vitamin E (4% RDI)

2.6mcg Vitamin K (3% RDI)

.1mg B6 (5% RDI)

161mg Potassium (5% RDI)

.1mg Copper (6% RDI)

.4mg Manganese (18% RDI)

Health Benefits of Persimmons

• Persimmons are a good source of vitamin C, carotenoids, exceptionally high in vitamin A, and high in manganese.
• Studies illustrate several health benefits of persimmons:

--A 2013 edition of Food Chemistry published a study indicating that persimmons have antifungal agents, and may be a possible replacement for chemical fungicides.

--A study published in a 2010 edition of Oncology Reports shows that persimmon leaves may be useful in acute promyelocytic leukemia therapy.

--A 2007 study published in the Journal of Chinese Medicinal Materials found that persimmon leaf’s flavones induce tumor necrosis in cancerous smooth muscle cells. 

--A study published in a 2010 edition of Phytotherapy Research reveals that persimmon fruit has bile acid-binding activity, and thus has a hypolipidemic effect. 

--As per a study published in the 2009 edition of the Journal of Ethnopharmacology, compounds found in persimmon leaves have a neuroprotective effect beneficial in the treatment of several neurodegenerative disorders.

--A study published in Phytotherapy Research found that the peel extract also shows promise as an antitumor agent.

Pharmacology of Indian Persimmon as per Ayurveda

It is kapha and pitta suppressant. It is anti inflammatory and has the cohesive action that helps in binding the tissues together. It acts as vasodilator and vasoconstrictor. It is very effective in resolving any infections happening in the body. It is also helpful in urine related problems. It is good remedy in poisoning especially in snake bite. According to ayurveda it contains Gunna (properties) – ruksh (rough) and laghu (light) Rasa (taste) – kashaya (astringent) Virya (potency) – sheet (cold)

Hachiya Persimmon Recipe Ideas and Uses

--Heating persimmons does not adversely affect the taste, and the pulp may thus be added to the batter of sweet breads, muffins, bars, cakes and cookies. In fact, heat removes Hachiya’s astringency. 

--Mix persimmon pulp into pumpkin pie batter. 

--Stir into soy or coconut milk ice cream and add other warm, seasonal fall flavors like cinnamon, honey, and cardamom. 

--Use persimmons in smoothies. Add bananas, vanilla extract, hazelnut extract, almond pulp, and chai tea concentration. 

--Make “yoghurt” by pureeing persimmon pulp with sugar, lemon juice, vanilla extract, silken tofu, a pinch of salt, and maple syrup (optional). Sample the mixture and add more or less of these ingredients as desired. If adding more silken tofu and maple syrup, the concoction may also be used as a vegan cheesecake filling. 

--Substitute persimmon in many recipes calling for peach puree

--Use the pulp as a substitute for jam. Smear on pancakes, cinnamon toast and other sweet breads.

--Make two slits at the fruit’s tip into an “X.” Peel back these incisions and fill the flower-like fruit with liqueur, sweetened coconut cream, and sprinkle with chopped nuts. Eat as a dessert.

--Make a flan with the pulp

--Blend the pulp into soup recipes, particularly autumnal carrot or pumpkin-based soups. 

I visited Himachal 2nd time in last Month (October 2016) and I purchased 4 Kgs Persimmon fruits for my home from Manali. Now I am  eating it, its loveeelyyy.....   ....Hope you will also visit Himachal and taste it and you been experienced or will experience by a similar. Do share your experiences with me.

Totally Different Beauty Experiences of Sun Rise, Moon Rise and Sun Set over Kinnaur Kailash Range at Kalpa, Himachal Pradesh

Kalpa is a small town in the Sutlej river valley, above Recong Peo in the Kinnaur district of Himachal Pradesh, Northern India, in the Indian Himalaya. Inhabited by Kinnauri people and famous for its apple orchards.It is located 265 kilometres (165 mi) beyond Shimla on the NH-22 in Kinnaur district. It is located at the base of the Kinnaur Kailash snow-capped ranges. The Shivlingpeaks rise up to 20,000 feet (6,000 m). Kalpa is among apple orchards, pine-nut forests and the stately deodhars. It is above the town of Reckong Peo, the district headquarters of Kinnaur, which has a hundred-year-old Buddhist monastery.

Before my travel to Kalpa, one day I found a photograph of moon-rise at Kalpa, but after visiting this place I understand that referred photograph was false, but that is another issue, I have no headache on this.  Because after visiting this place I got a totally different experiences in Sun rise, Moon rise and Sun rise. I traveled through out India in last fifteen years, but I never found this beautiful type of Sun rise, Moon rise and Sun rise at any other places.

So, I got to hear about the weather, the roads, the people, the rivers, the food, the vegetation, the various mountain ranges, the monkeys, the treks, the hotels, the temples, the local culture, apples, snow, wildlife… But all of them missed out on telling me about the breathtaking Kalpa Sunrises, Moonrises and Sunsets or for that matter.

The first sunrise and sunset that I saw were at Rakcham and Sarahan respectively. They were beautiful and I may have even termed them as spectacular, if I had not gone to Kalpa and seen the sunrises, Sunsets and Moonrises over the Kinner Kailash range; they redefined the words “spectacular” and “breathtaking” for me.

On my first evening at Kalpa, me and my family was busy to watch the snow caped Kinnaur Kailash range.  Suddenly I saw the Moon is rising just back side of Sarong Peak (6060m) at Kinnaur Kailash and the moon from behind a mountain peak getting ready to make its appearance for the night. . Its breathe taking beauty  stoped my every word to explaining it.And over the next few minutes, I was witness to a Moonrise like none that I had seen before and, perhaps none that I am likely to ever see.

Next day, it was the full moon night and I saw the moon rise again at Kalpa.  The sight of moon bathing the entire valley with a silvery light as it rose was a magical and unforgettable sight and rising point and time also different from previous day. 

Before I start waxing eloquent on the Sunsets at Kalpa, I must clarify that I never actually saw a single sunset there. What I saw was the light of the setting sun play out on the snow-clad peaks of the Kinner Kailash range. While I was oohing and aahing over the Moonrise, the Sunset colors on the mountain and snow were equally mesmerizing. Words are inadequate to describe what I felt like. Two different colors Red and White totally camouflaged each other other, in simple words the colors of sun rays and moon was busy to play with mountains peaks. "everything is on fire! All the rocks are burning, and the great snow mountain and the sky".

The Sunrises were no less spectacular and I saw three of them at Kalpa. Every morning, I would be up before sunrise, wrap myself up well against the cold, sit to the balcony of The Hotel Apple Pie, make myself comfortable on one of the seats there, and wait for the sun to rise.

It would begin with the gradual lightening of the skies and the peaks of the Kinner Kailash range getting highlighted as jagged silhouettes. The first rays of light would start appearing from behind the peaks lighting up portions of the valley. And then a tiny diamond of the sun would become visible and within a couple of minutes the sun would be out bathing the entire valley in a soft golden light. That would be the cue for me to get a cup of tea and enjoy the morning sunlight for a little while before getting ready for that day’s explorations.

I enjoyed all the Moonrises, Sunrises and Sunsets that I saw during my stay in Himachal Pradesh. But the ones I experienced at Kalpa were really special and unique and left me feeling really blessed and lucky by Kailash ji (Lord Shiva).  

Have you been experienced by a similar Moonrise / Sunrise / Sunset in anywhere? Do share your experiences with me.