Some of our Spring Foods
One of the most prized and popular fruits, pineapple or “ananas” has an interesting history to narrate. Originally indigenous to local Paraguayans in South America, it spread from its native land by the local Indians up through the South and Central Americas and to the West Indies. Later, it was brought to Spain when Columbus discovered Americas’ in 1493. In the 15th and 16th centuries, it spread to rest of the world by the European sailors (just like tomatoes) who carried it along with them to protect themselves from scurvy, a disease caused by the deficiency of vitamin-C.
Sweet corn is a particular maize species which differ genetically from the field maize. Its kernels are tender, delicious and eaten as a vegetable in many cuisines worldwide. In contrast to the traditional field corn, sweet corn crops are harvested while their corn-ears have just attained the milky stage. The cob either used immediately or frozen for later use since its sugar content turns quickly into starch.
Delicious, rich-red, sweet, yet gently tangy strawberries are among the most popular berries. These berries are native to Europe, however, nowadays cultivated in many temperate regions all over the world as important commercial crops. Botanically, the plant is a low-growing runner (creeper) belonging to the family of Rosaceae, in the genus: Fragaria.
Sweet, juicy blueberries are rich in natural pro-anthocyanin pigment antioxidants. These tiny, round blue-purple berries have long been attributed to the longevity and wellness of indigenous people living around subarctic regions in the Northern hemisphere.
Sweet, succulent blackberries are summer delicacies in the northern temperate regions. As in raspberries, they too grow on shrubs known as “brambles.” The plant is native to sub-arctic Europe and nowadays grown at commercial scale in North America, particularly in the USA, to as far as Siberia.
Shallots or eschalots are long, slender, undergound fleshy stems in the Allium family of tunicate bulb vegetables. In general, they differ from the onions in being smaller and grow in clusters of bulbs from each plant-root system. The bulbs are characteristically less pungent than that of onions and garlic, which makes them one of the favorite ingredients in cuisine across the regions.
A tangelo is a type of hybrid citrus fruit that results from the cross between a tangerine and a pomelo or grapefruit. A ripe tangelo should be glossy and deeply colored, with a slightly puffy appearance and heavy weight for its size. Tangelos are juicy fruits that are high in vitamin C and low in calories.
Refreshing and delicious grapefruit is rich in phytonutrients like lycopene, vitamin-A, and β-carotene. The fruit is well known as “fruit of the paradise” for its unique health-promoting as well as disease preventing properties, in particular among the health-conscious, fitness enthusiasts.
Can you imagine a recipe without an onion in it? This beautiful bulb-vegetable, one of the oldest edible food ingredient known to the humankind, is found in a bewildering array of recipes and preparations, be it your favorite salad, or a mouth-watering gravy or curries.
Asparagus is a young tender shoot (spear) vegetable, emerging out from its underground root system. The flavorful spears are a favorite spring season delicacies. Their use as food was well recognized by the ancient Greeks and Romans as a prized delicacy. One of the oldest recorded vegetables, it thought to have originated along the coastal regions of eastern Mediterranean and Asia Minor regions.
Tomato is a juicy, nutritious fruit commonly eaten as a vegetable, is another wonderful gift of the Mayans to the world. This humble vegetable of Central America has seized the attention of millions of health seekers for its incredible nutritional properties. Interestingly, it has more health-benefiting compounds than that of some popular fruits like apple!
Silverbeet is commonly also known as Chard. Chard or Silverbeet is related to spinach and has a slightly bitter, salty flavor popular among some consumers. It has highly nutritious and flavourful leaves at the expense of the root, which is not edible, the leaves and stalks are edible.