5 most costly fruits in the world

We would have heard of people who spend high on accessories, clothing or on some prized possessions like diamonds or cars. Nevertheless, there has been an unconventional item sold in Japan for a very expensive amount. Wondering what’s it? They are a bunch of grapes and not just any grapes – they cost US$5,400 (S$6,728).  It is not just the grapes that was quite expensive but also some of the other fruits like

  • Egg of the Sun Mangoes
  • Roman Ruby grapes
  • Densuke Black Watermelon
  • Yubari Melon
  • Pineapple from Cornwall, England


Their respective prices include- S $6,728 Roman Ruby grapes,  S$3,662 Egg of the Sun Mangoes,  S$7,688 Densuke Black Watermelon,  S$19,526 Yubari Melon  and  S$21,389 Pineapple from Cornwall, England

Roman Ruby grapes- The 30 Roman Ruby grapes were unloaded to a wedding lobby administrator on the first day of the purchasing season in Ishikawa realm in focal Japan.   As big as 3cm in diameter, the bunch of grapes weighed 800g. Served at the wedding hall in Kanazawa, central Ishikawa, the red-skinned grapes that cost just about $180 each is served there.

On the off chance that you think these grapes are incredibly lavish, here’s some more soil grown foods that ordered jaw-dropping costs.

Egg of the Sun Mangoes- In April not long from now, a couple of mangoes sold for a record 300,000 yen (S$3,662).

Densuke Black Watermelon- Japan notorious for their exquisitely formed melons, with similar exquisite price tags, as its name suggests, the Densuke black melon with no stripes weighing up to 11kg is known to be the priciest watermelon in the world.

Yubari Melon- offered as a status symbol, these melons are grown in Yubari and Hokkaido. 3.7 kg pair of melons was sold for 1.6 million yen.

Pineapple from Cornwall, England- in order to show that England is no lesser than Japan, The pineapple was valued at around £10,000 (S$21,389).

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Fruits and vegetables – storage method

A set of people consume fresh produces, but fail to do it in proper means as it is meant to be. Tossing your fruits and vegetables randomly in your refrigerator by placing it on a countertop bowl is one of the greatest disfavors that you can do to yourself. Following are some of the things that you should be concentrating on, as you unpack your produce the next time.

In view of the fact that, just about all fruits and vegetables produce an odorless and invisible gas called ethylene, you should be careful about storing the produces that you store next to one another. Having said that, there are certain fruit types that produce more of this gas which is a ripening agent, so it is important to make sure that you follow certain things!

Storing fresh produces next to sensitive veggies that radiates high levels of ethylene will cause surrounding produce to spoil and even prematurely ripen because of the concentrated exposure.

  • Since fruits are prone to produce more of this gas, a good rule of thumb is to keep vegetables separate from fruits. Fruits high in ethylene should not be refrigerated and there are chances for the flavor to get affected if it is refrigerated before they are fully seasoned. Following are the fruit type that fall into this category and it includes: bananas, avocados, plums, kiwis, mangos, pineapple, pears, tomatoes, nectarines and peaches.


  • Exuding a darker skin appearance, storing bananas in the fridge before it’s fully ripe will cause everything next to it smell like bananas.


  • When refrigerated, apple, grapes and cherries are said to last longer. In general, before storage, it is good to wash the fruits as it usually accelerated their deterioration. As with berries, you can go with a vinegar wash (a proportion of 1:3 vinegar/water ratios will help). It also helps destroy bacteria and mold spores on the berries. Once you are done with the process, store them in a sealable container with the lid slightly open for air circulation. Tomatoes should always be stored unwashed at room temperature.


  • Until its ready to use, do not take away the thin and white outer layer. Store them in an open basket at room temperature.


  • Ethylene can work to your advantage if you wanted the fruits to be ripened faster. Ensure that you do not store for a longer period of time, as it does not guarantee safety concerns and the taste and texture will suffer. At the same time, it is also vital to keep your freezer at zero degrees or colder to avoid deteriorating food quality.


  • Prior to the storage, remove knots, incase you are storing in a bag; make sure it has a few holes to allow for air flow.


  • Let it be packed loosely; the closer they are, the quicker they will spoil.
  • Just like garlic, even mushrooms should not be washed until right before they are ready to use.


  • As far as the herbs are concerned, wash and dry them and cut off the ends.


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New roots help tropical fruits to grow longer

Having come across a new way to expand the budding life of niche market tropical fruit crops in the Northern Territory, a Darwin horticulturalist has revealed the formula of how to make it.

Highly prized tropical fruits like the achacha and mangosteen have a tendency to grow well during the wet season and on the other hand, they are found dormant during the dry season.


Darwin horticulturist says it is this factor that prevented the farmers from growing these priceless crops in the past, on a commercial scale.

It is because of the dry season weather, the large plantations of up to 3,000 [trees] have failed even as there are successful small plots.

Helping the trees to grow all year round, Mr. Nathanael is grafting better root systems to combat the setback.

Tolerating the dry season conditions, he has found a root stock to graft onto the tree i.e. with the achacha he said. Enduring the local conditions, the additional rootstock helps in growing without any hinder.

In addition, he also hopes that the new roots will help to perk up the quality of the fruit on the trees. While hoping to have the aforesaid benefits, he also looks forward for a bigger and better fruit while having an enhanced fruit flavor.

It’s believed that the research could lead to the start up of new tropical fruit industries in the Top End.

At present, north Queensland is home to Australia’s only across-the-board achacha farm, as the county also has a number of mangosteen farms between Townsville and Cairns.

As far as Australia and northern territory is concerned, there has always been room for new fruits. Taking an approximate duration of 5 to 15 years, he hopes to have good results in a couple of year’s time.

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Most hydrating summer fruits for smoothies, less of sugar-kick

There are certain summer fruits that are of less sugar-kick but most hydrating and this article is all about it and how to have the best blend of it.

Summer is the better and best time of the year to take pleasure in smoothies. Allowing you to take a fresh break from the usual recipes like banana berry shake, they are creative in addition. As they come into season, a right combination of summer fruits will help you beat the summer heat while giving a delicious smoothie that is nutrient-packed. Best part- without sugar overload or any sweeteners.

Delivering heaps of vitamins, minerals, antioxidants and anti-inflammatory phytochemicals, unlike fruit juices, are good sources of fiber when made from whole fruit.

Associated with heart health, peaches, apricots and nectarines are exceptional sources of beta-carotene. Having said that, berries on the other hand are packed with anti-cancer phytochemicals together with B vitamins and vitamin C. Healthy ingredients and a blender is all that you need to make smoothies and they are a cinch to make.

A simple guide to make one serving is pick your fruits add some green produces like spinach leaves or you can even add grated carrot or cucumber for a nutrient boost. Choose a base for it like coconut milk or rice soy, yogurts. Add some healthy fat to it like grounded flax seeds, peanut butter for extra nutrients. Consider protein for staying power. Show up some flavor with lime juice or fresh mint leaves. Try different combinations to have the best dash to your smoothie.

Most-hydrating fruits include the following like:        

  • Tomatoes- 94 per cent water
  • Strawberries- 92 per cent
  • Watermelon- 92 per cent
  • Cantaloupe -90 per cent
  • Peaches- 88 per cent
  • Raspberries- 87 per cent
  • Apricots- 86 per cent
  • Blueberries- 85 per cent


Following are some of the combinations that will help you to add a zing to your smoothie.

Strawberries + cherries (pitted) + yogurt (or half yogurt, half milk) + a dash of pure vanilla extract

Watermelon + strawberries + kefir + basil leaves

Cantaloupe + cucumber + unsweetened almond milk + mint

Peaches + strawberries (or raspberries) + milk

Raspberries + lime juice + unsweetened coconut beverage + mint

Pear + avocado + yogurt (or half yogurt, half milk) + a dash of pure vanilla extract

Peaches + spinach + milk + grated ginger root

Chopped tomatoes + carrots + celery + apple + unsweetened almond milk

With the main fruit base you can add cucumber, celery, carrots, zucchini and spinach as they are also high in water content.



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Ways to know how your favourite summer fruits are ready to eat

Here are some tips on how to tell when fruit is ripe:

  • Apricots- when kept at room temperature for a few days, Apricots will soften, however, they should be purchased when it’s quite hard. Fairly firm they will be in bright orange with a rosy blush when they are full-grown. Season- July to August.
  • Blueberries- Consider its over-all color when you are buying. It should be firm and sweet-smelling. Season- July to September.
  • Cherries- It should be firm when purchased. Season- June to July.
  • Gooseberries- Based on the variety of the berry especially the color you choose, maturity period differs, however the fruit must be without any blemishes and wrinkles. Season- July and August.


  • Peaches- Just like Apricots, even peaches will soften after a few days of room temperature so it shall be bought firm while buying in the grocery store. Peaches with green tinge and wrinkles should be avoided.
  • Raspberries- it should be red in color wholly when bought. Season- July to September.
  • Strawberries- It should be deep-red in color when you are buying and should smell sweet. Season June to July.
  • Watermelon- A cream-colored “yellow belly” showing the melon full-grown in the sun. Season- July to September.
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