Spring 2020 9 Powerful Immune-Boosting Fruits and Veggies April 1, 2020 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 Cremas Absalon March 31, 2020 CariBelle Foods April 1, 2020 Chef Ryan Owen’s Review of Mofongo Relleno From Guavate Puerto Rican Eatery 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.