Plums Are Now In Season

May 30, 2010
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It’s nearing summer time, and ripe fruits and vegetables are finally making their debuts—plums being one of them. These fruits are usually in season from May through early October. Plums are relatives of peach, nectarine and almond. In some parts of the United States, plums are just starting to crop up.

They come in more than 2,000 varieties, which at least 100 of them are available in the United States alone. Varieties differ in size, shape, color, texture and flavor. Plums are generally divided into six categories: Japanese, American, Damson, Ornamental, Wild and European.

When buying plums, they should be plump and well colored, depending on the variety. Look for fruits that…

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Fava Beans Now In Season

May 18, 2010
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In other parts of the country, fava beans are also called broad beans. They are usually available at local markets, just in case you don’t know. These are large, flat beans that are eaten in almost all parts of the globe. They are native to North Africa but they are also grown in some parts including Mediterranean, Latin America, China and Thailand.

Fava beans are usually dried and stored before usage but in some recipes, we like them fresh with its flesh tender and with its nutty flavor intact.

Some recipes you can make of fava beans are: Bucatini with Fava Beans, Spaghetti with Pistachio Pistou, Fava Beans, and Mint, Pasta with…

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Rhubarbs Are Now In Season

May 17, 2010
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Rhubarbs are first used for medicinal purposes in China back in 2700 BC, but now they are best known for pie fillings and as a cooking condiment. Rhubarb leaves can be quite toxic, so they are normally cleaned before they are sold. When buying rhubarbs, look for firm, long and fleshy stalks for optimal taste and freshness.

Here are the health benefits of rhubarbs:

* Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer.
* Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion.
* Eating a cold piece of rhubarb stalk can help counterbalance…

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Get To Know Konnyaku

May 17, 2010
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If you like weird sounding and exotic foods, then maybe you should try the konnyaku. This Japanese product is a low-calorie food that came from a plant called konnayku from the taro family. This is as close to as zero-calorie as you can find.

This is actually a gelatinous block of water that is solidified by the addition of pulverized konnyaku powder and sometimes seaweed powder. One package of konnyaku range from zero to 10 calories, depending on how it is made. If you eat konnyaku in one day, you’ll have the experience of feeling full but still slightly hungry at the same time.

Although Konnyaku is basically devoid of taste, it…

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Health Benefits Of Rambutan

May 9, 2010
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Rambutan (or Nephelium Lappaceum) is a native fruit of Indonesia in Southeast Asia, but is also widely cultivated in many regions like Malaysia, the Philippines, Thailand, Cambodia, India, Sri Lanka, Ecuador, Africa, the Caribbean islands, Central America and Australia. Literally, rambutan means hairy caused by the hairy exterior of this fruit. They are usually sold fresh, and their flesh can be made into jams and jellies.

These fruits contain carbohydrate, protein, fat, phosphorous, iron, calcium and vitamin C. Its skin contains tannin while the fruit contains saponin. The seeds, on the other hand, have fat and polifenol while the leaves contain tannin and saponin.

Rambutans are very beneficial when it comes to…

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Artichokes Are Now In Season

May 9, 2010
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From where you are, it may already be artichoke season. They grow in wild parts of Mediterranean Europe, but they are also cultivated in some other parts of the United States. Artichokes are part of the thistle family, and the plants have huge edible buds that we usually see in markets.

When buying artichokes, make sure to go for those with tight leaves, taut skin and heavy feel. They usually last until two weeks although the sooner you eat them, the fresher they will taste.

Here are some recipes you can do with artichokes: Artichokes with Mint and Chilies, Baby Artichokes, Sicilian Style, Marinated Baby Artichokes, Artichokes Basted with Anchovy Butter, Grilled…

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Asparagus Now In Season

May 2, 2010
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Asparagus originated in Mediterranean and has been a perennial garden plant and a delicacy for close to 2,000 years. It is in season from April until June, and is characterized by their thick and tender stalks. They mostly grow up to six to eight inches and have long shoots and packed scales.

There are over 300 varieties of asparagus, but only twenty of those are edible. The most common kinds of asparagus are green and white asparagus. The other kinds of asparagus that can be eaten are those purple in color (smaller in size). When buying asparagus, look for those with firm and crisp stalks and full tight tips that are…

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Scallions Are Now In Season

April 26, 2010
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Scallions are most commonly referred to as a kind of onions after all they are, indeed, members of the onion family—including immature onions or green onions, young leeks and tops of young shallots. They are characterized by their long and thin white base and long green stalks that we mostly used for garnishing.

The scallions’ flavor is milder than mature onions but they are stronger than chives, which is another close relative of the onions. In buying scallions, make sure that the green and white parts are both crisp. According to some articles, the more slender bottoms will also have a sweeter taste.

Here are some recipe you can make of scallions:…

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Collard Greens Now In Season

April 18, 2010
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These vegetables are more commonly used in Southern dishes, but you also have to know that collard greens are in season and that they are delicious no matter where you incorporate it.

Collard greens are members of the Brassica family and they are closely related to kale and mustard greens. They are mostly in season from January to April. They are characterized by smooth, broad, dark green leaves and slightly bitter smoky flavor.

Collard greens are also rich in nutrients like vitamins A, C and zinc. They are low in calories. When buying these greens, make sure to avoid yellow and pitted leaves. They also have the tendency to shrink once you…

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Cherimoys Now In Season

April 9, 2010
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Cherimoyas are not that popular nowadays because of its short growing season and shelf life. But they are considered one of the most delicious fruits around. These fruits are native of the valleys of Ecuador, Colombia and Bolivia. But throughout the years, it has spread to Chile and Brazil, then of course, Mexico and the United States.

The flowers of these fruits, which started out from seeds, bloom from late winter to early summer. Its fruits, on the other hand, ripen from October to May. Cherimoyas are large, measuring four to eight inches long, and weighs up to five pounds. Its flavor is kinda like mango, banana and pineapple.

There are many…

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