There are many varieties of mangoes but this one is also my favorite. We commonly called this as “Indian Mango” in the Philippines. It is kind of strange name, though all mangoes are eventually believed to have originated in or around India. It is smaller than regular mango and mostly eaten raw with salted fish or bagoong, and you can feel its crunchiness and the unique taste. It’s really mouth watering. I took this photo in our backyard sometime in summer and this bunch of fresh Indian Mangoes are almost 3 feet above the ground.

Originally uploaded by MarkFe

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Rose hips are the berry-like fruits of the rose bush left behind after the bloom has died. They are typically red or orange, but may also be dark purple to black in some species. They are very rich source of Vitamin C and are free for the picking. Three average rose hips have as much Vitamin C as a medium-sized orange.

To encourage your roses to develop rose hips, don’t trim the rose blossoms and leave them to naturally fade and fall.

Rose Hips can be used fresh in making jelly, jam, pickles, juice, etc., or they can be dried or canned to be used in the winter, or served raw, shredded or halved in salads, sandwich fillings and desserts. Dried rose hips are also a favorite in teas and homemade potpourri.

* Important: Before using rose hips as a food source, make sure the plant you’re harvesting from has not been treated with pesticides or chemicals.

Cauliflower is an excellent source of folic acid, which protects against heart disease and birth defects, making it a particularly healthy vegetable. It does provide some vitamin C, so it’s a good immune-booster, but the white part is in fact the immature flowering head. Eating some of the tender green leaves closest to the flower will increase the amounts of vitamin C, betacarotene and folic acid that you get. Besides these factors that cauliflower has, the taste and texture like crunchiness make this vegetable as one of my favorite.