Spring 2020 9 Powerful Immune-Boosting Fruits and Veggies Boost your immune system with these powerful foods packed with vitamins A, B, C Green Garlic Taste: green garlic has a bright garlic aroma and flavor. Application: can be used in both raw and cooked applications such as braising, sauteing, grilling and roasting. Nutritional Value: contains vitamin C, vitamin B6, manganese and some calcium and phosphorus. Dragonfruit Pitaya Taste: subtle sweet flavor similar of berry, pear, kiwi, and watermelon. Application: best eaten raw and slightly chilled, but can also be grilled. Nutritional Value: rich in phytonutrients and antioxidants, carotene, and vitamin C. Jumbo Asparagus Taste: same flavor characteristics as other types of asparagus, but richer. Application: Nutritional Value: excellent source of Vitamin C, antioxidants glutathione and rutin, precursors to Vitamin A. Morel Mushrooms Taste: meaty and tender with a deep, earthy, nutty, and woodsy flavor. Application: should not be eaten raw and are only for cooked applications such as sauteing or frying. Nutritional Value: excellent source of fiber, iron, and manganese, copper, phosphorus, zinc, vitamins D, E, K and B, potassium, and calcium. Spinach Taste: can be sweet, earthy, nutty and even tangy. Application: can be eaten fresh or cooked. For best nutritional value, should be eaten raw or slightly cooked. Nutritional Value: excellent source of antioxidants, beta carotene, it also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. Barbados Cherries (Acerola) Taste: tart to sweet flesh. Application: best eaten fresh, and soon after harvest. Barbados cherries can also be pureed, juiced, or cooked down into jams, jellies, or syrups Nutritional Value: Barbados cherries are an excellent source of vitamin C. Red Bell Peppers Taste: have a water-like crunch and are sweet with a fruity flavor. Application: great for roasting, grilling, sautéing, baking, and stir-frying. Best consumed raw and lightly cooked. Nutritional Value: excellent source of vitamin C and A, also contain vitamins E, K, and B6, potassium, manganese, fiber, folate, thiamin and lycopene. White Grapefruit Taste: sweet with contrasting bitter and sour. Application: grapefruits can be eaten raw or used in cooked applications. Nutritional Value: contains a high level of vitamin C and potassium, calcium, phosphorus, magnesium and copper, a good source of folate and dietary fiber as well as flavonoids. Almonds Taste: nutty, neutral taste. Application: can be eaten raw or roasted. Nutritional Value: great source of healthy fats, fiber, protein, manganese, magnesium and vitamin E. Share this:TwitterFacebook Previous A New Platform: Volume 3, Issue 7 Newer 9 Crops For Late-Summer Harvest You May Also Like Michel’s Marinade & Pikliz March 31, 2020 Cremas Absalon March 31, 2020 Interview with Chef Elsy Dinvil April 1, 2020 3 Comments Pingback: April 23, 2020 at 6:37 pm Publisher's Note - Pingback: April 24, 2020 at 4:58 am A New Platform: Issue 7 Of Volume 3 - Chef's Corner Magazine Pingback: April 24, 2020 at 4:41 pm A New Platform: Volume 3, Issue 7 - Chef's Corner Magazine Leave a Reply Cancel replyYou must be logged in to post a comment.