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 - pictured on the top right below - 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 peel a nectarine and then wrap in plastic so it is ready to go for snacks and
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 below.
FMI visit our favorite fruit stand online at http://www.robertishere.com/ - click on Tropical Specialties near the bottom of the page.
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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.