To celebrate the holidays and to add a special touch to your menus, here are our tips about which fruit and vegetables to eat this month! 

Pomegranates. Originally from the region between northern Iran and Afghanistan, the pomegranate is a round fruit with thick, tough skin that can range from red to yellow. The inside is divided into chambers, each of which contains many seeds, known as arils, wrapped in juicy, edible flesh which can range from transparent to pink to intense red. Rich in nutrients and antioxidants, it contains vitamins C and K, as well as minerals like potassium and copper. It can be eaten raw but also used to make juices whether freshly squeezed or not, sauces, salads and as a garnish for sweet or savoury dishes.

Artichokes. The Italian word for artichoke, carciofo, along with other dialect versions, comes from the Arabic خرشوف‎ (ḵuršūf). The flower features an edible head with fleshy, compact leaves, called the “heart”, surrounded by longer, sharper bracts, with a distinctive, delicate, slightly sweet, earthy flavour. Rich in fibre, vitamins C and K, and minerals such as potassium and magnesium, artichokes can be eaten raw in salads, but are also great for many culinary dishes, including stuffings, stews, sauces, and gratin or baked dishes like these roast artichokes and potatoes. 
 
Cavolo nero. Also known as Tuscan or “Lacinato” kale, its name comes from the Greek kaulós, which means stem or stalk. This vegetable has long, narrow, curved leaves with a rough, uneven surface, while the colour ranges from dark green to black. Its flavour is strong and earthy, with a slight sweetness. The leaves are thinner than other varieties of cabbage and have a slightly crunchy texture. Rich in vitamins (A, C and K), minerals (calcium, manganese and copper), fibre and antioxidants, it is very versatile for cooking. It can be eaten raw in salads or smoothies, but also used to make delicious recipes, such as this pulse and potato soup. 
 
Clementines. The clementine is a citrus fruit, a cross between a Mediterranean mandarin and a sweet orange. The discovery of this fruit is often attributed to a French monk called Clément Rodier, who supposedly found the first tree in his orphanage’s garden in Misserghin, in Algeria. Just like the mandarin, the clementine is easy to peel and divides into segments with ease; however, it has a more intense colour than the flesh, while the shape is always round and never flat. Rich in vitamin C, it is eaten fresh to keep that balanced sweet and sour flavour.
 
Purple potatoes. Originally from the heart of Peru, where they have been eaten since ancient times, purple potatoes are a variety of tuber that stands out with the characteristic colour of the skin and flesh, due to the presence of antioxidants, in particular anthocyanin. Smaller than common potatoes, they have thinner skin and a slightly sweeter flavour, similar to hazelnuts or chestnuts. They are rich in carbohydrate, fibre, vitamins (especially vitamin C) and minerals like potassium. Their fine, floury flesh makes purple potatoes ideal for making creamy mash, crunchy crisps, but also first courses like these Bleuet potato gnocchi with butter and sage. 

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