Try a New Fruit!

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.
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
Previous
Previous

Choose Foods to Chew

Next
Next

Recipes - Collards, Ham Baked Chicken, Seafood Pasta