How to make a fruit fly trap

Two species of fruit flies, the Medfly and the olive fruit fly are responsible for the most serious agricultural damage in Cyprus. Causing significant crop losses for fruit and olive growers. With the Medfly mainly attacking citrus, stone fruits, pears and apples.

Mild winters and the large numbers of fruit and olive trees on the island make ideal conditions for the two species to breed. The Medfly are can produce 6-8 generations per year, whilst the olive fly can have 4-6 generations. The main control method for both flies is based mostly on insecticides. For small time growers who prefer an organic approach, the following homemade fruit fly trap may provide some element of control but will not totally eliminate all the pests.

The traps are simple to make using plastic bottles which still have caps. Simply cut a small hole about 2 cm in diameter towards the top third of the bottle which acts as an entrance for the fruit flies. Attach some wire around the cap to allow the bottle to be hung on a fence or onto a bamboo cane and hang about 2 meters away from trees needing protection.

Before hanging mix and pour into the bottle: a cup of water, a few drops of washing up liquid (which breaks the surface tension and so the flies drown in the water, 1 tablespoon of bleach and 2 teaspoons of sugar. It is also useful to put a piece of banana into the bottle which apparently attracts the flies by its colour and smell.

The bottles will in no time be filled with hundreds of drowned fruit flies and new bottles can be hung to catch more.

Sucuk or Soutzoukos Recipe

Sucuk or soutzoukos is a traditional Cypriot sweet which has been  made in villages for generations. This grape must roll is usually made between August and October when local white grapes are at their best.

There are numerous recipes and some include rosewater or other flavourings but the following is a basic village recipe using locally grown almonds and grapes which will makes 10 lengths of  sucuk which are 1.5 meters in length. (these measurements can never be totally accurate as they depend on the thickness of your mixture and the thickness of each sucuk sausage) If you want to make a smaller batch just simply reduce the ingredients to the level required.

To make sucuk you will need a large pan (a preserving pan used for jam making is ideal); 20-30 meters of doubled or crochet cotton and a strong needle.

You will need the following ingredients:

500 grams of almonds
5 kg of white (preferably seedless) grapes which are washed and pressed to obtain about 4.5 liters of juice
20-25 grams of calcium hydroxide (can be purchased at 500 grams for about £4)
2.25 cups of flour

Step 1 - Soak in almonds in water for 60-90 minutes. Thread the almonds lengthwise onto a 1.5 meter cotton leaving about 1 cm between each almond. You will need about 50 almonds per 1.5 meter length. Once threaded hang in a warm and airy room to dry.

Step 2 - Add the calcium hydroxide to 4.5 liters of grape juice in a large pan and stir till dissolved, gradually bring to the boil whilst stirring occasionally. The calcium hydroxide acts to release impurities as a froth which can be skimmed off the surface.

Step 3 - Allow the mixture to cool slightly before gradually mixing in the flour until it is fully dissolved. The mixture is then cooked, whilst stirring frequently to stop it burning on the bottom of the pan, for about an hour until it starts to thicken.

Step 4 - Once cooled slightly, fold each 1.5 meter length of threaded almonds in half (into a U shape to make dipping easier) and dip into the mixture a few times until coated. Hang to dry on hooks attached to a broom handle over some newspaper to catch drips for about 20 minutes. Repeat until all 10 lengths have been dipped.

Step 5 - After at least 20 minutes re-heat the mixture whilst stirring and repeat the process to thicken each length. Allow to cool for about 20 minutes and repeat the process once more. Any mixture left over can be poured into a shallow pan, cut into squares and cooled to enjoy as a snack.

Step 6 - Allow the sucuk to thoroughly dry for 5-7 days after which it is ready to enjoy. Keep in an airtight container for 3-4 months in the fridge or freeze and remove for thawing as needed.  

Persimmons - a very nutritional fruit

We planted a persimmon in 2009 and it has now started fruiting.The fruits are best harvested from mid-September until December. If you try and eat the fruit straight after harvesting you will find its very bitter and astrigent. In order to fully ripen and sweeten, fruit needs to be stored at room temperature for 6 days then refrigerated for another 7. I have also read that this can be also be achieved by freezing overnight and thawing but I have not yet tried this method.

Once fully ripened persimmons are a sweet and delicious fruit which is rich in nutrients such as vitamins, minerals and anti-oxidants that are vital for health but with the added advantage that they are low in calories. One very interesting nutrional fact is that persimmons contain a compound called zea-xanthin which is absorbed by the eyes retina where it is thought to provide antioxidant and protective light filtering functions and help in preventing age related macular degeneration.

Persimmons can be added to salads, pureed and used in cookies or added to smoothies. There are however an abundance of recipe ideas available and we will further investigate when our crop is larger.

Persimmons are any easy tree to grow and care for as they tolerate a variety of soils and conditions but

prefer a deep, well-drained soil. Plant your tree in full sun in a hole just big enough to spread out the roots. I would recommend sprinkling a few handfuls of organic matter on the soil around the trunk. Then spread a 10-15 cm deep layer of mulch around the tree, but keeping it away from the trunk, to help retain moisture. Water thoroughly and keep well watered until established and growing steadily. Watering is helped by providing a watering circle by raising a soil wall to the trees spread. Prune trees during the Winter if required to maintain a desired shape and to remove any damaged or diseased branches.

To preserve persimmons you can make jam, freeze the pulp or slice and dry them.

How to prepare Black Olives for eating

These can be prepared for storage, usually from late October until late December in Cyprus, using the same method as green olives, see my previous blog on green olive preperation using the link below, but do not crack black olives http://cyprusgardener.blogspot.com/2013/10/tsakistes-or-cakistes-make-your-own.html 

Alternatively, black olives can be dry salted.  Pick two kilograms of nice plump blemish free black olives.  Wash them well and pack into a large jar and cover with water. Change the water daily for four days and after the final draining, sprinkle enough rock salt to cover the base.  

Pack the jar with three handfuls of black olives, then add a handful of rock salt and repeat the process until the jar is full ending with a layer of salt. Seal the jar and for the next fifteen days roll the jar every third day to distribute the salt. Your olives will be ready to eat in about four to five weeks.  Take out the amount you require rinse to remove excess salt, drain and dress with lemon juice and olive oil to serve. 

Tsakistes or Cakistes - Curing your own cracked green olives

September to November are traditionally months to prepare green olives for eating in Cyprus. The great Cypriot way of processing green olives (cakistes or tsakistes) is to make them edible by cracking. The following recipe is one method of producing your own tasty green olives. 

Pick about 2kg of plump blemish free green olives, usually from late Septembe, thoroughly wash removing any stalks or leaves and then dry them in the midday sun.

Once completely dry place each one on a large flat stone and hit gently with another smaller flat stone or wooden mallet to crack the flesh but not the olive stone. This is a messy job and best done outside, away from the house and wearing a plastic apron, as the oil splatters everywhere. Put the olives into a large plastic or glass jar and cover with cold water, you will have to insert a smaller lid before sealing to ensure all the olives stay submerged or use a jar with an inverted lid.

Change the water daily for the next seven days which will remove their bitterness and on day eight rinse well  and drain. Make up enough salt solution to cover the olives, this will be approximately 100g of rock salt for every litre of water required.

Pack the olives tightly into a clean jar and pour in the brine, tapping the jars base to ensure all air is released. Then pour a good layer of olive oil over the surface to seal and replace the jar lid tightly. Before adding the olive oil you may also add about seven crushed garlic bulbs, one lemon sliced finely and three tablespoons of crushed coriander seeds to add flavour.

Store your jar in a dark cool place for about four weeks, after which the olives are ready to enjoy. Your olives are now ready to be rinsed to remove any excess salt and dressed with lemon and fresh coriander for serving as mezes or undressed and used in a variety of recipes. 

Make your own spicy cucumber relish

We do not like wasting food, especially food from crops that we have tendered from seed to maturity, so here is a recipe to use for cucumbers that hide themselves in the cucumber patch and get overlooked, start to toughen and go to seed. Our recipe is hot but you can leave out the chilli flakes if your taste buds prefer a milder flavour.

Alternatively, you could leave them to ripen well beyond the edible stage and keep them for seeds by using the following link  http://www.blogger.com/blogger.g? blogID=5924564628460841604#editor/target=post;postID=4078000423619890122;onPublishedMenu=posts;onClosedMenu=posts;postNum=8;src=postname

To make 4 jars of spicy cucumber relish you will need the following ingredients:

500g of finely chopped onions

500g of peeled cucumber cut into small chunks (remove the seeds if they have toughed)

1 medium cooking apple cored and cut into small chunks

325ml of apple vinegar

250g of sugar

1 teaspoon of chilli flakes

1 teaspoon of salt, pepper, mustard powder, turmeric and allspice

Place the onions, cucumber and apple in a preserving pan with the apple vinegar. Bring to the boil, whilst stirring occasionally, and simmer for 25 minutes.

Add the sugar and stir until it fully dissolves and then add the chilli flakes and rest of the ingredients. Cook on a low heat for 40-45 minutes until the relish thickens but remember to stir occasionally to ensure the mixture does not stick to the bottom of the pan and burn.

Once cooked, pour into pre-sterilised jars whilst still hot and seal. Once cooled completely clean any residue from the jars and store in a cool, dark place for up to a year unopened. Once opened store in the fridge. 

The relish has many uses, we use it in sandwiches, with homemade burgers or add it to pasta or potato salad. 

Pomegranates are a superfood

Pomegranates in Cyprus are at their best towards the end of October. They are ripe when they achieve a shiny colour and a tinny sound when tapped. If rain is due, picking ripe pomegranates is essential as the ripe fruit tends to split open following a downpour.

The taste of a sweet pomegranate is amazing with the health benefits as an added bonus. Packed with antioxidants to protect your heart, pomegranates also lower cholesterol levels in the body, lower blood pressure and are packed full of vitamins and iron. Pomegranates provide a boost to the immune system, helps prevent dental plaque and have anti-inflammatory properties.

If you do not like seedy fruit then pomegranate is probably not your type of fruit as it is packed full of seeds. For me the seeds are however very tasty, an enjoyable chew and are said to cleanse the body by the roughage they provide.

Not only can the pomegranate be enjoyed as a snack but it can be added to your muesli, salads, made into jam or jelly, juiced, used in a chutney or for numerous recipes available on the internet.

Once picked pomegranates will stay fresh for up to 2 weeks or 4-6 weeks in stored in the fridge, with the added benefit that stored fruit usually improves in flavour and juiciness.