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
-------------------------------------------- Now Zone 8a!! Atlanta, GA
Atlanta Fruits Club www.groups.yahoo.com/atlanta_fruits North American Fruit Explorers (NAFEX) www.NAFEX.org Southern Fruit Fellowship (SFF)
www.NAFEX.org/SFF Southeastern Palm and Exotic Plant Society (SPEPS) www.SPEPS.net California Rare Fruit Growers www.crfg.org