17 Bubble tea is around 40 years old

Cheerful-sounding bubble tea—also called pearl milk tea, boba milk tea, or just boba—is tea mixed with milk or fruit and topped with tapioca pearls. According to the tea gurus at Kung Fu Tea, a franchise chain with more than 250 locations around the United States, boba was invented in Taiwan during the decade of big hair, neon leg warmers, and a dozen John Hughes movies: the ’80s. By the early ’90s, boba made its way to North America.

18 The spices in chai tea vary, but sweet, spicy cinnamon is a must

Pronounced correctly, chai is a single-syllable word that rhymes with pie, high, and sky. Strongly brewed tea provides the basis for this robust drink, which also contains cream or milk and spices (aka masala). The chosen tea is typically Assam or Darjeeling, and the sweetener of choice is usually white or brown sugar or honey. The exact spices vary from culture to culture, but they’re typically a warming mix of cinnamon, ginger, cardamom, cloves, and pepper. According to chai aficionados, the element of sweetness (even for non-sugar types) is essential for bringing out the spices’ full flavors.

19 Eggplant is always perfect for a parmesan situation, but whether it’s a fruit is up for debate

People into food facts trivia have long gone back and forth about whether a tomato is a fruit or a vegetable. Classifying eggplant is just as hotly debated. Unbeknownst to many, eggplants are technically classified as fruits—specifically, berries—because they grow from a single flower. (So, by that standard, cucumbers and melons are berries, too.) But the confusion is understandable, especially since chefs tend to roast, fry, grill, and mash eggplant, like they do other vegetables.

20 Rice and vinegar make all the difference between sushi and sashimi

Sushi and sashimi may sound interchangeable, but they aren’t. The pros at Benihana, a global chain of 70-plus authentic Japanese restaurants, explain this food fact: Sushi always includes short-grain rice mixed with rice wine vinegar, and it often—but not always—contains fish and is served in bite-size portions. Sashimi refers to thinly sliced ribbons of fish or meats, without rice. Popular types of sashimi include salmon, squid, and fatty tuna. Sushi newbies who aren’t sure about raw fish might want to start by trying options with vegetables, egg, or avocado.

21 In order for wasabi to be the real thing, it needs to be served very, very fresh

For sushi and sashimi fans, wasabi is just as much a part of the culinary experience as fish and rice. It comes from grating wasabi japonica, a plant native to Japan. Wasabi takes a minute or two after being grated to fully develop its pungent flavor, but then loses it altogether after about 20 minutes. For this reason, some authentic Japanese restaurants wait to grate wasabi until a dish is actually ordered. According to experts at the Japan Store, fake or imitation wasabi is made with a blend of Western horseradish, mustard, and green food coloring.

22 Peanut butter and jelly sandwiches hit their stride after World War II

Personal preference for jam versus jelly or smooth versus crunchy peanut butter aside, peanut butter and jelly sandwiches became the go-to sandwiches for kids in the United States in the mid-1940s. The humble PB&J was on military menus during the Second World War, thanks to its overall portability, ease of preparation, and high protein content, as well as the shelf-stableness of peanut butter. After the war ended, soldiers introduced the sandwich to their families, and iconic status was achieved.

23 According to science, the main ingredient in marinara actually belongs in the fruit bowl

There are legal definitions of fruits and vegetables, as well as scientific ones. A tomato fits the scientific definition of fruit because it forms from a flower and contains seeds. So botanically, tomatoes are fruits. However, the way we eat them and treat them in cooking means that they also fall into the legal category of vegetables.

24 Almost two-thirds of Americans prefer their pizza topped with pepperoni

When more than 6,000 Americans were asked to name their favorite pizza topping, pepperoni topped the list. In fact, nearly two-thirds of respondents to the 2021 survey (64 percent) shared this preference. Rounding out the top five popular toppings were sausage (56 percent), mushrooms (54 percent), extra cheese (52 percent), and onions (48 percent).

25 But almost two-thirds of Americans say a big “thanks but no thanks” to pizza topped with anchovies

A pie topped with anchovies has no place at a pizza party, according to 61 percent of respondents to a 2021 survey. Other toppings that get a hard pass? Eggplant (52 percent), artichokes (44 percent), broccoli (39 percent), and pineapple (35 percent)—even though 26 percent of respondents said they do like pineapple. To each their own pie!

26 When chocolate is the only thing that will hit the spot, milk chocolate reigns supreme

Milk chocolate is most people’s chocolate of choice, but dark chocolate starting to close the gap. For one thing, overall consumer awareness of the health benefits of dark chocolate is rising. According to CandyIndustry.com, it has seen 20 percent global growth since 2016. Dark chocolate contains anywhere from 50 to 90 percent cocoa solids, while milk chocolate contains fewer cocoa solids—from 10 to 50 percent, plus some form of milk. White chocolate, on the other hand, is made from cocoa butter, rather than cocoa solids.

27 Most grapes end up as wine

Grapes are popular all around the world, and they’re ripe for transformation—in fact, the vast majority grown are destined to become wine. While only 12 percent of grapes are intended to be eaten fresh, annual U.S. per capita consumption is about eight pounds per person. All grapes offer a great variety of vitamins and minerals, but red and Concord grapes are higher in polyphenols called flavonoids, which act as antioxidants. Resveratrol, a polyphenol especially lauded for its antioxidant efforts, is especially concentrated in red grapes.

28 Orange peppers are the best choice to protect your peepers

No matter the color, the nutrient profile of peppers generally doesn’t vary that much, since red, yellow, and orange bell peppers are just green peppers that stayed on the vine longer. For instance, all peppers offer well more than the recommended daily allowance for vitamin C. However, orange peppers have about 10 times the amount of two carotenoids that support eye health, so you might want to focus on that.  

29 Faced with an array of chip flavors, Americans still prefer plain

Despite racks stuffed with colorful bags of potato chips in an ever-growing list of flavors, plain potato chips still win the day with consumers. When Statista crunched numbers from the U.S. Census and a national consumer survey, preference for plain potato chips far eclipsed the desire for the next most popular flavor—barbecue.

30 Honey Nut Cheerios is the most popular cereal

Three words: Honey. Nut. Cheerios. Sold by behemoth food packager General Mills, Honey Nut Cheerios is the top-selling cereal in the United States. In fact, sales of Honey Nut Cheerios beat out sales of all store brands combined. In second place: Cinnamon Toast Crunch, also from General Mills. Tony the Tiger’s favorite, Frosted Flakes, rounds out the top three.

31 These fast-food favorites were created with input from a chef who once served British royalty

Here’s a hint: A little tub of dipping sauce—barbecue, honey mustard, or possibly sweet and sour?—often comes into play. Yes, McDonald’s chicken nuggets were originally created in the 1980s with input from chef René Arend, who cooked for Queen Elizabeth II and the king of Belgium, among others.

SOURCE: READER’S DIGEST

Today’s offering is Pecan Bread with Caramel Sauce!

Ingredients

1 ½ cups flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

¾ cup butter

6 tablespoons sugar

½ cup pecans roughly chopped

3 eggs

1 tablespoon milk

1 teaspoon vanilla

5 tablespoons honey

Toppings:

½ cup caramel sauce

pecans (as desired)

Instructions

Preheat oven to 350 degrees F.

Grease and line the base of a 9×5 loaf pan with wax paper.

Sift flour, cinnamon, and baking powder into a large bowl.

Cut the butter into the flour. Mix until the mixture looks like breadcrumbs.

Add in the sugar and chopped pecans.

In a separate bowl, beat the eggs together with milk and vanilla.

Stir in the honey.

Add the wet ingredients to the dry flour mixture. Gently mix everything together.

Very important! Do not overmix.

Mix only until the dry ingredient have mixed with the wet ingredients.

The batter will still be lumpy.

Pour the batter into the prepared pan.

With a spatula, smooth out the top of the batter.

Bake in the oven for 50-60 minutes, or until the cake is lightly browned.

Insert a toothpick or a wooden skewer into the center of the cake. If it comes out clean, it’s ready.

Cool cake in pan for 10 minutes.

Turn it out and let it cool on the rack a little while longer.

Drizzle with caramel sauce and spread all over the bread.

Sprinkle the chopped nuts on top.

Slice and enjoy!

Today is National Apricot Day! Apricots are both flavorful, colorful fruits and highly nutritious. Internally, apricots may boost gut health, and externally, they may boost skin health. Apricots (Prunus armeniaca) are stone fruits also known as Armenian plums. Round and yellow, they look like a smaller version of a peach but share the tartness of purple plums. They’re extremely nutritious and have many health benefits, such as improved digestion and eye health.

Here are 9 health and nutrition benefits of apricots.

1 Very nutritious and low in calories

Apricots are very nutritious and contain many essential vitamins and minerals.

Just 2 fresh apricots (70 grams) provide

Calories: 34

Carbs: 8 grams

Protein: 1 gram

Fat: 0.27 grams

Fiber: 1.5 grams

Vitamin A: 8% of the Daily
Value (DV)

Vitamin C: 8% of the DV

Vitamin E: 4% of the DV

Potassium: 4% of the DV

Furthermore, this fruit is a decent source of beta carotene, lutein, and zeaxanthin, all of which are potent antioxidants that help fight free radicals in your body. It’s best to enjoy apricots whole and unpeeled, as the skin boasts large amounts of fiber and nutrients. Be sure to discard the stone, as it’s inedible.

2 High in antioxidants

Apricots are a great source of many antioxidants, including beta carotene and vitamins A, C, and E. What’s more, they’re high in a group of polyphenol antioxidants called flavonoids, which have been shown to protect against illnesses, including diabetes and heart disease. The main flavonoids in apricots are chlorogenic acids, catechins, and quercetin. These compounds work to neutralize free radicals, which are harmful compounds that damage your cells and cause oxidative stress. Oxidative stress is linked to obesity and many chronic diseases, such as heart disease. In one study in 2,375 people, researchers developed a scoring system to measure changes in levels of inflammatory markers. They found that high flavonoid and anthocyanin intakes were associated with a 42% and 73% lower inflammation score, respectively. High flavonoid intake was also tied to a 56% lower oxidative stress score.

3 May promote eye health

Apricots boast multiple compounds that are essential for eye health, including vitamins A and E.  Vitamin A plays a vital role in preventing night blindness, a disorder caused by lack of light pigments in your eyes, while vitamin E is a fat-soluble antioxidant that enters your eyes directly to protect them from free radical damage. Meanwhile, beta carotene — which gives apricots their yellow-orange color — serves as a precursor to vitamin A, meaning that your body can convert it into this vitamin. Other important apricot carotenoids include lutein and zeaxanthin. Found in the lenses and retinas of your eyes, they safeguard against oxidative stress.

4 May boost skin health

Eating apricots may benefit your skin. The main causes of wrinkles and skin damage are environmental factors, such as the sun, pollution, and cigarette smoke. What’s more, research indicates a direct link between ultraviolet (UV) light exposure, sunburns, and your risk of melanoma, a deadly form of skin cancer. Notably, you can fight some of this skin damage through a healthy diet full of antioxidants, which apricots provide. Vitamins C and E, both found in this fruit, may aid your skin. In particular, vitamin C protects against UV damage and environmental pollutants by neutralizing free radicals. Furthermore, this vitamin helps build collagen, which gives your skin strength and elasticity. Eating a diet high in vitamin C can help your skin heal from UV damage and prevent wrinkles. Beta carotene, another apricot nutrient, may protect against sunburns. In a 10-week study, supplementing with beta carotene reduced sunburn risk by 20%.

5 May promote gut health

Apricots may promote gut health. One cup (165 grams) of sliced apricots provides 3.3 grams of fiber, which is 8.6% and 13.2% of the DV for men and women, respectively. Apricots contain both soluble and insoluble fiber. The soluble kind dissolves in water and includes pectin, gums, and long chains of sugar called polysaccharides, while the insoluble kind doesn’t dissolve in water and includes cellulose, hemicellulose, and lignin. Apricots are particularly high in soluble fiber, which is important for maintaining healthy blood sugar and cholesterol levels. Furthermore, fiber delays the movement of food through your digestive tract and feeds your beneficial gut bacteria. A healthier gut microbiome is linked to a lower risk of obesity. While a single apricot (35 grams) holds only 0.7 grams of fiber, it’s easy to eat a few in one sitting.

6 High in potassium

Apricots are high in potassium, a mineral that also serves as an electrolyte. In your body, it’s responsible for sending nerve signals and regulating muscle contractions and fluid balance. Two apricots (70 grams) provide 181 mg of this mineral, which is 4% of the DV. As potassium works closely with sodium to maintain fluid balance, adequate intake may help prevent bloating and maintain healthy blood pressure. One analysis of 33 studies found that a diet rich in potassium significantly reduced blood pressure and resulted in a 24% lower risk of stroke.

7 Very hydrating

Like most fruits, apricots are naturally high in water, which can help regulate blood pressure, body temperature, joint health, and heart rate. One cup (165 grams) of sliced, fresh apricots provides almost 2/3 cup (142 ml) of water. As most people don’t drink enough water, eating fresh fruit can help you reach your daily needs.  If you’re dehydrated, your blood volume drops, forcing your heart to work harder to pump blood. Furthermore, staying hydrated allows your blood to circulate waste products and nutrients throughout your body. What’s more, eating apricots can be an easy way to replenish both water and electrolyte loss after exercise, as this fruit offers good amounts of water and potassium.

8 May protect your liver

Some data suggests that apricots may help protect your liver from oxidative stress. In two animal studies, rats fed alcohol and apricots had lower levels of liver enzymes and markers of inflammation than rats given alcohol but no apricots. This research suggests that apricots may help prevent liver damage because of their naturally high antioxidant content.  That said, it’s hard to know whether this fruit provides the same benefit in humans. More research is necessary.

9 Easy to add to your diet

Both fresh and dried apricots make for a quick, delicious snack or an easy addition to your favorite meal. You can add them to your diet in a variety of ways, including:

stirred into trail mix or granola

eaten fresh as a snack

sliced and added to yogurt or salad

used in jams, preserves, and
salsas

stewed in a slow-cooker with meat,
such as chicken or beef

added to
desserts like pies, cakes, and pastries

As they’re sweet and tart, apricots can be used as a replacement for peaches or plums in most recipes.

The bottom line

Apricots are a delicious fruit packed with vitamins, fiber, and antioxidants. They have multiple benefits, including improved eye, skin, and gut health. Fresh or dried, apricots are easy to add to yogurt, salads, and main meals. If you’re used to eating peaches and plums, apricots can be a great way to change up your routine.

SOURCE: HEALTHLINE.COM

Reader’s Digest had an interesting article on surprising, fun, food facts:

1 Bananas are technically berries

It’s hard to miss the huge yellow heap of bananas in the produce section at a typical grocery store. Grocers are definitely giving the people what they want because, according to the USDA, bananas top the list of the most popular fresh fruit in America. While that may not be a surprising food fact, what may be is that bananas are classified as berries because they come from a single seed. With consumption at 13.4 pounds per person in America, bananas clearly have plenty of a-peel.

2 Watermelons are popular hostess gifts in China

A slice of cold, sweet watermelon is one of summer’s greatest pleasures—all the water in the melon’s pretty pink flesh is a sweet and juicy way to stay hydrated. Turns out, Americans aren’t the only ones who appreciate a watermelon. More than 1,200 varieties are grown in 96 countries around the world (ever heard of a yellow watermelon?), and, in terms of production, the United States currently ranks seventh, while China is in first place. Maybe that has something to do with why watermelons are popular hostess gifts in China.

3 McDonald’s isn’t the oldest fast-food chain

For decades, Americans have turned to fast food when they’re hungry and on the go. While some people think McDonald’s ignited the category in the 1950s, the first fast-food burger chain was actually White Castle, which was founded in Kansas in 1921.

4 Around 66 percent of Americans like their toast lightly toasted

There’s a strong preference for lightly toasted toast on breakfast plates. According to a 2019 survey from YouGov, 58 percent of respondents are in the “somewhat lightly toasted” camp, with another 8 percent preferring their bread very lightly toasted. On the other hand, 32 percent prefer somewhat to very darkly toasted toast, and 1 percent like their toast burnt. No judgments here.

5 Only a fifth of Americans take their morning coffee black

Just 20 percent of Americans like their coffee black, and another fifth (19 percent) don’t drink coffee at all. The remaining 60 percent of coffee drinkers like their cuppa somewhere along the tan spectrum. “With milk, very light tan” covers 39 percent of respondents, “with light milk, brown” is the preference for another 10 percent, and “with a lot of milk, almost white” rounds things out with 11 percent. This particular survey only asked about milk—sugar is another matter, and iced coffee was not a choice.

6 One of the sweetest American traditions started with copious quantities of homemade sugar cookies

The selling of Girl Scout cookies began as early as 1917, around five years after Juliette Gordon Low founded the Girl Scouts of America in the United States. Through the 1920s, Girl Scouts baked sugar cookies, packed them in waxed paper bags, then sold them door to door for 25 cents to 35 cents per dozen to raise cash for troop activities. The tradition continues to this day—only now there are nine cookie varieties and a box costs $5 to $6.

7 Florida isn’t the biggest seller of ice cream in the United States

It’s logical to assume that the most successful ice cream market in the country is where it’s hot all the time, but according to ice cream makers and retailers, that distinction goes to the Great Lakes region (Illinois, Indiana, Michigan, Ohio, and Wisconsin). In 2020, U.S. ice cream makers churned out just over 1 billion gallons of ice cream—the majority of which was made from March through July.

8 Oranges get all the glory for packing a vitamin C punch, but this green veggie has even more

A cup-size serving of broccoli delivers 81 milligrams of vitamin C, 18 grams more than you’d get from a whole orange. The same amount of broccoli provides 3 grams of protein, 2.5 grams of fiber, and 31 calories. The green veggie is native to Asia and the Mediterranean, and it was introduced to the United States centuries ago—most likely during the colonial era.

9 Boston may—or may not—be the birthplace of this famous pie

Was Boston cream pie really invented in Beantown? Folks fascinated with food facts have debated the answer to this question for decades, and the answer is a resounding…maybe? Boston’s Parker House Hotel often gets anecdotal credit, but there doesn’t seem to be solid proof anywhere. There is also no explanation for why it was called a pie when it has no crust and is clearly a cake. Regardless, it’s delicious.

10 Pilgrims are responsible for apples in America

Several hundred years back, pilgrims planted the first U.S. apple trees in the Massachusetts Bay Colony. Now, there are apple orchards in every state. The old adage about an apple a day keeping the doctor away aside, annual per capita consumption of apples in the United States has fluctuated between about 15 and 19 pounds in the years spanning 2000 to 2021. Apples contain about 5 grams of fiber, and they don’t contain any fat, sodium, or cholesterol. You can’t go wrong munching an apple!

11 Though Italy often gets all the credit, lasagna actually originated in Greece

Layers upon layers of noodles and cheese are the stuff of dreams, as well as a Sunday staple in many Italian homes. Centuries ago, lasagna was named for the fermented noodle laganon, which was popular in ancient Greece, where lasagna originated. Yes, Greece, not Italy. Lasagna made its way to Italy by way of Roman conquerors. Italians then brought the recipe to North America in the 1800s when they immigrated.

12 When runners want a performance enhancer, they should grab a handful of raisins

Store aisles are packed with sports chews that promise to enhance athletic performance, but there’s a simple, cost-effective, whole-food alternative. Raisins are a gift from Mother Nature to runners, thanks to their carbohydrate and glucose content, which are both sources of quick energy. According to a study in the Journal of the International Society of Sports Nutrition, noshing on raisins and drinking water improved running performance as effectively as downing commercial chews.

13 Blue-green eggshells draw tons of ooohs and aaahs, but what’s inside is no different

Though rumors fly around that eggshell color indicates nutritional variances, that’s not true at all. Shell color is simply indicative of the breed of hen that laid the egg. Assorted white and brown shells are laid by dozens of different breeds of hens: Brown speckled shells are laid by Maran, Speckledy, and Wellsummer hens, while gorgeous blue-green eggs are laid by Araucana, Rumpless Araucana, and Cream Legbar hens.

14 Only about one in 1,000 eggs will have a “bonus” yolk inside

No matter what any given egg’s fate will be—fried, scrambled, hard-cooked, mixed into batter—it starts in the hen’s ovary with the formation of an ovum. Once the ovum reaches full size, it breaks free and moves down the oviduct, where the white and shell form around it. This start-to-finish process usually takes 24 to 26 hours. But if something goes amiss, occasionally two yolks move down the oviduct together and are both enclosed in a single shell. This doesn’t mean the egg is expired—it’s perfectly safe to eat.

15 Ice cream is one of the oldest desserts in the world

The origin of this most delightful dessert goes back to the 2nd century B.C., according to the pros at the International Dairy Foods Association. However, specific details are hazy. Numerous early rulers, including Alexander the Great and Nero Claudius Caesar, supposedly enjoyed snow flavored with honey or fruit juices. For the sweet treat we eat today, fast-forward 1,000 years, when the intrepid Marco Polo returned from the Middle East with a sherbet-type recipe that historians say morphed into ice cream sometime in the 16th century. Today, purveyors of Ben & Jerry’s ice cream say vanilla is the favorite flavor in the United States, as well as in Germany, Italy, and Brazil.

16 New York officially classifies hot dogs as sandwiches

The USDA agrees with New York state (specifically the department of taxation and finance) in its sandwich determination. But the president of the National Hot Dog and Sausage Council—a trade group that refers to itself as “the official voice of hot dogs and sausages”—likens calling a hot dog a sandwich to calling the Dalai Lama “just a guy.” The confusion around this food fact stems from a philosophical divide about the precise definition of the word sandwich.

SOURCE: READER’S DIGEST