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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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
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