Sunday Post – Delicious
Fruits are so delicious. It is my favorite snack. I have bowls of fresh fruit on my counter in the kitchen all the time. It is filled with whatever fruits are in season. I use them in cooking, too. I have a banana a day but sometimes they ripen faster than they can be eaten. When they become too ripe they make the best banana muffins or banana bread. Fall is here which mean there will be lots of varieties of apples for snacking making apple pies and apple sauce.
Pineapples are the most distinctive of fruits when it comes to appearance. Truly an exotic creation, this scrumptious tropical wonder is topped with a tuft of narrow pointed leaves. It has a very prickly green to yellow skin and is covered with characteristic protuberances.
The nutritional value of the Pineapple is that it provides dietary fiber. Pineapples offer a source of vitamin C, some iron and calcium. Four ounces of fresh pineapple contains about 60 calories.
Pineapples make tasty jam, delicious juice and add sweetness and texture to many savory dishes. This versatile fruit can be friend or baked with ham. Add chunks to fruit salads. Make pineapple up-side-down cake. Blend with other tropical fruits for a refreshing smoothie. Seafood, poultry and meat pair well. Use in marinades to naturally tenderize meats. Gently grill slices for a healthy satisfying dessert. To store, keep in a plastic bag to preserve moisture; refrigerate.
The next invitation to a friend’s home, consider taking a Pineapple instead of a bottle of wine!
Mexican Papaya is one of the fastest growing in popularity of the tropical fruits.
Turning greenish-yellow with shades of orangey red when ripe, Mexican Papaya contain numerous round, shiny, inedible black seeds in its center cavity. Somewhat similar to a melon, its delectable flesh is firm and juicy.
The nutritional value of the Papaya places first among fruits in the content of vitamin C, vitamin A, iron, niacin, calcium, folic acid, riboflavin, thiamine, potassium and fiber. Papaya contains a beneficial enzyme, papain that aids digestion. Following papaya in nutritional value are cantaloupe, strawberry, orange, tangerine, kiwi, mango, apricot, persimmon and watermelon. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products were effective in lowering blood pressure.
Bartlett Pears grow on trees that can produce for over one hundred years. They are picked when mature but have not become ripe. Offering a sweet musky flesh, the texture of this medium to large pear is characteristically grainy. Most pears do not change color when they ripen, but the Bartlett is the exception to the rule as it turns from green to yellow when ripe. When slightly soft to the touch, the Bartlett pear is ready to eat.
The nutritional value of pears is its’ good source of vitamin C, folic acid and dietary fiber. One medium-sized pear contains less than 100 calories. Most of the vitamin C in pears is in the skin, so pears should be eaten unpeeled. They provide some iron and potassium. Pears contain pectin, a soluble fiber that helps control cholesterol levels.
Bartlett Pears are ideal for canning. For a side dish or dessert, poach with ginger and star anise. They make delicious syrup, chutney and preserves. Use them to flavor muffins, quick breads and cookies. Roast with squash and serve alongside duck. For a snack, enjoy pear slices with a favorite cheese. Overripe pears make an excellent addition to blended beverages. To ripen let sit at room temperature for a few days or in a paper bag to expedite the process. Ripe Bartlett Pears keep best in the refrigerator.
Mangoes, also spelled mangos, vary from long and narrow to almost round. The skin of this tropical fruit may be yellow to reddish-orange or green. The large pit in the center has attached fibers that most often extend into the pulp. Highly aromatic, the flavor of the is sweet and the ripe pulp is very juicy.
The nutritional value is in their low calories and fat. Mangoes are a good source of fiber, rich in vitamin A and vitamin C and contain potassium and beta carotene. One average mango has about 110 calories.
Mangoes are most often eaten fresh, when their flesh is juicy and ripe, yet still somewhat firm. An overripe mango will be fibrous and very soft. You can add a peeled and diced one to non-yeasted sweet breads or cupcake batter. Serve slices of fresh mango with sweetened coconut rice. Blend into smoothies or juice and combine with yogurt for an Indian lassi. Diced mango may be mixed with jalapeno peppers, onion and cilantro in a fruit salsa for seafood or as a marinade. Layer slices over pastry cream in a pre-baked pie crust for a fresh fruit tart. Add diced mango to cooked quinoa with black beans and cilantro, or Asian-inspired green salads. Mangoes should be kept at room temperature and eaten as soon as they are ripe.
Yellow Bananas are the most important fruit in the global culinary landscape. Although not necessarily superior in flavor or production quality, the common banana that is sold in 95 percent of U.S. markets is known as the Cavendish banana. Due to the demise of a now-extinct variety, the Gros Michel, or “Big Mike,” in the late 1960’s, the Cavendish has dominated the market since the 1970’s.
This banana has highly regarded culinary value as it is one of the world’s most accessible and ideal foods: it is nutritious, convenient, affordable and always growing. The Cavendish banana (known as a dessert banana) has a thick signature yellow peel when perfectly ripe, encasing a creamy in both color and flavor semi-starchy flesh. Depending on its age, the flavor’s finish can vary from nuances of lemon custard to creme brulee.
The nutritional value of Cavendish bananas are well known for their potassium rich flesh, however they are also full of other nutrient health boosters including vitamin B, C, fiber and magnesium. They are more calorically dense than most other fruits making them a suitable and sustainable small meal.
The Santa Rosa Plum was developed by horticulturist and pioneer of agriculture science, Luther Burbank in 1906 in Santa Rosa, CA. The Santa Rosa Plum thrives in climates where winter time temperatures are cool but not cold and the summer season is long, warm and dry.
The Santa Rosa Plum is perfectly speckled and glistening deep ruby red berry-tart skin is so thin that when the flesh is punctured, it pops. The deep strawberry and orange colored flesh is firm, yet, tender. It’s extremely juicy when ripe and so low in acid it creates flavors of fruit punch and cherry jolly ranchers.
Plums pair well with pork, lamb and crudo-style fish. They make delicious compotes, ice creams and reductions. Complimentary flavors are vanilla, nutmeg, tropical fruits, citrus and chile. To store fresh plums, refrigerate ripe fruit only a few days.
Golden Delicious Apples are pale green to golden yellow in color and speckled with small lenticels (spots). The outer skin is firm and crisp; the white inner white-fleshed apples vary: grown in a cool climate, the amount of acid in this apple increases, creating a sweeter flavor. In warmer growing areas, acid content is lower, creating a milder flavor.
The nutritional value is that they’re low in calories; a good source of soluble fiber, which has been proven to help lower cholesterol, control weight and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which is located in the apples skin.
</This week Jake has challenge us to post photos of something – DELICIOUS – if you would like to participate click here – http://jakesprinters.wordpress.com/2012/10/06/sunday-post-delicious/