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.
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
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