Try a New Fruit!

cooking

Sep 26

Did you know that there are many more fruits waiting in your grocery store from what you usually eat? Most people choose apples and bananas which do make inexpensive snacks for people on the go.

Grocery stores feature tropical fruits during winter months. This can help folks get more fruits and vegetables and more variety in their diets.

Citrus - oranges come in an abundance of sizes and flavors. The smaller nectarines make a great treat for lunch or a snack. They are easy to peel but they get eaten more often when you pre-peel them and store them in a plastic bag. Limes and lemons make great accompaniments to fish, chicken, salads, rice dishes and tropical fruits. Other oranges are great when cut into wedges and served as a side dish.

Grapefruits, pomelos and Ugli fruit are all similar in shape and appearance. The Ugli fruit is an interesting shape and its fruit sections apart very easily. The sections taste like sweet lemonade and they are liked by children and adults alike.

Mangoes can ripen during the week and they make a great end of week treat when other fruits in the house are gone.

Many of the other more exotic types of tropical fruit include caneel, papaya, star fruit, passion fruit and sapota. Generally these should be very ripe when served as this brings out their sweet flavor.

Serve these fruits on a platter or with yogurt.

Assorted Tropical Fruits -

From top to bottom, left to right (main image): Caneel,?Sapota, Passion Fruit, Papaya.?Most of these need to be very ripe?before eating - the good news is that?they ripen all week long and you can?eat them with a spoon!

Ugli Fruit -

The Ugli fruit looks like a grapefruit but?its fruit tastes like a very sweet lemonade.?The sections peel apart like an?orange and they are the color of a?lemon.

Assorted oranges -

Oranges come in all sizes and varieties.?The big juicy ones are delicious?for breakfast or an after dinner treat.?The smaller ones that peel well make a?great snack to take with you - peel?them first and wrap them up so they?are easy to eat where you are going.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Try a New Fruit!

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