Presentation Ideas You Can Use - Nutrition Month Demo

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Written By Judy Doherty, MPS, PCII
March as Nutrition Month is?here and it is time for some fun?ideas for back to basics and we?interpret that to be fruits and?veggies. We will be emailing?you the comments we receive?from our subscribers.
Here is one we made up for you?with tropical fruits:
Tropical fruits are in season?now and we found an array in?our local supermarket and?farmer?s market. Whole Foods?has them too and you can find?more in ethnic grocery stores.
Canestel?is a yellow fruit that?tastes like egg custard; it?should be served very ripe. It?looks good if you serve it?scooped it like ice cream.
Ugly fruit?looks like a big?grapefruit and it tastes like?lemonade candy. It is fun to?pair it with grapefruit and?pomello for comparison. Keep?refrigerated.
Mango, passion fruit and papaya?are more common and are?wonderful when ripened and?sliced.
Sapote?- ?is known as?chocolate fruit and is quite?beautiful when cut - it tastes?like chocolate and has the consistency?of avocado when ripe.
Carambola?is shaped like a?star and is called star fruit.
There are many types of?oranges?on the market. One?thing that is useful is to show?how to to peel a nectarine and?then wrap in plastic so it is?ready to go for snacks and?lunch boxes.
If you would like to see photos?of the fruits we used, check out?our blog at?foodandhealth.com/blog. Our?mixed tropical fruit platter is?pictured above.
FMI visit our favorite fruit stand?online at?http://www.robertishere.com/ -?click on Tropical Specialties?near the bottom of the page.
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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.

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