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Minor fruits: characteristics of plants

The minor fruits are made up of very different types and have particular characteristics. First of all, these are fruits that, on the plant, are small in size and the production quantities are very low.For this reason, usually the noble classes, in the past, did not pay much attention to these types of fruit, allowing the complete harvest to the classes. less affluent. The characteristics of the plants of the minor fruits, moreover, are such as to allow a very sparse maintenance: they resist well to bad weather and to the most difficult climates, with cold winters and hot summers. These are plants that can also offer secondary uses with respect to the harvest of the fruits themselves: the mulberry, for example, provides the nourishment of leaves necessary for silkworms,

The variety of minor fruits


The variety of minor fruits is very wide: from blackberries to raspberries, from walnuts to hazelnuts, from jujubes to cherries, from pomegranates to figs, from quinces to rowan, from red or white azure to strawberries, from medlar to carob, from elderberry with currant, from persimmon to prickly pear. There are many types of minor fruits present in nature; some of them are not edible immediately after harvesting, but require a cooking treatment before being consumed: quinces are excellent, for example, for making jams; the carob beans, on the other hand, are used for the production of flour for cakes; the strawberry tree, which raw must be consumed in small quantities as it can cause stomach acidity, is excellent for distillation and the production of brandy.

Minor fruits: use in the kitchen


Minor fruits are valuable elements, if used in the kitchen, which can embellish your dishes. Many, such as blackberries or raspberries, can be eaten fresh, after washing in running water; in this regard it is advisable to handle them with care, as, given their fragility, they could pulp. With them it is possible to finish an excellent fruit salad, or garnish a nice cake, with their decisive touch. As for walnuts or hazelnuts, these can be eaten, after having removed the skin, at the end of the meal, or as a condiment for more sophisticated dishes: an excellent dish, such as a simple risotto with cheeses, or a plate of tortellini alla cream, they can take on a different appearance, to the eye and to the palate, if sprinkled with grated walnuts and hazelnuts.

Fruit plant: The healing properties of minor fruits


If over the years they have been lost sight of, the minor fruits are regaining value by virtue of a greater sensitivity towards the environment and towards biodiversity. Furthermore, their recovery is due to the healing properties of the minor fruits, rediscovered thanks to the return to natural therapeutic remedies. The strawberry tree, for example, is excellent for the preparation of infusions for compresses against inflammation; hazelnuts are rich in mineral salts and vitamins (of group B), resulting in a panacea for the circulatory system and for the heart; jujubes are mainly used to combat anxiety, insomnia and asthma; the pomegranate strengthens the bones and its juice is antioxidant and antiparasitic; the carob is a remedy known to relieve gastritis and intestinal disorders, as well as being an adjuvant in diets:

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