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Natural Nutrition
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Fruit

Fruit ripeness, seasonality, storage, safety, nutrition and practical signs of quality.

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Quinnoa currently groups 128 articles under Fruit.

The strongest editorial angles represented in this food family are:

Fruit · Nutrition concepts

Citrus Fiber: What It Is, Where It Comes From, and Why It Is Used in So Many Foods

Citrus fiber is an ingredient made mainly from the peel, albedo, and pulp left after citrus juice processing. Washing, drying, and milling produce a dietary-fiber-rich material containing pectin, cellulose, and hemicellulose in varying proportions. Its value is not only nutritional: citrus fiber can bind substantial water and oil, increase viscosity, and stabilize food structures, which is why it appears across many product categories.

4 min read
Fruit · Comparisons

Date Sugar: What It Is and How It Differs From Sugar and Date Syrup

“Date sugar” commonly refers to dried dates ground into powder, although commercial terminology is not perfectly standardized. When the product is whole dried fruit, it retains some fiber, minerals, and polyphenols from the date. It is still highly concentrated in naturally occurring sugars, especially glucose and fructose. Date syrup is produced differently by extracting soluble sugars and concentrating the liquid.

4 min read
Fruit · Nutrition concepts

Monk Fruit: What It Is and Why It Is Usually Blended With Erythritol

Monk fruit, or luo han guo, is Siraitia grosvenorii, a fruit native to southern China. Concentrated extracts contain mogrosides, the compounds responsible for intense sweetness. FDA reports that extracts can be roughly 100–250 times sweeter than sucrose depending on mogroside content. Because only a tiny amount is required, many tabletop monk-fruit sweeteners contain far more erythritol or another bulking ingredient than actual extract.

4 min read