North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hi,

The rule of thumb I have read is that the darker the skin of the fruit,  
the more good things it contains.  You have to eat the fruit's skin, or  
break it down to release the good compounds.

You should be hearing good things about dark red apples, dark grapes,  
blueberries, strawberries, ect. (beets)

Later,
Tom

On Tue, 21 Nov 2006 11:32:09 -0500, rob hamilton <lostman_amiga@yahoo.com>  
wrote:

> Another odd question that popped in my head...
>
> Bouncing off the old wine and nutrition thread, I remember hearing  
> somewhere that if a fruit stains, that is a good indication of a high  
> anthocyanins levels.
> (I am sure I will be corrected by some of you experts out there)
> I was wondering if this is true, what other nutritional evaluations can  
> one determine based on casual analysis? I know this is not really "good  
> science"...I dont have a lab, but it would be fun to know a little more  
> about some of my own lesser known fruits and compare different varieties.
>
> Robert
>
>
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