To get back in shape and restart our healthy habits, here are our tips about which fruit and vegetables to eat this month!
Broccoli. Having already been around since ancient Roman times, broccoli is a variety from the Italica group. With its earthy, slightly bitter flavour, its texture can vary, with softer florets than the more fibrous stalks. Rich in essential nutrients, including vitamins C, K and A, calcium, potassium and fibre, it is also a good source of antioxidants thanks to the presence of sulphur and sulforaphane. Broccoli can be prepared in various ways, including boiled, steamed, pan-fried, grilled or baked. It can be served on its own or added to salads, pasta, soups and many other dishes such as our farmers’ omelette with Colomba potatoes.
Endive. Typically from the Mediterranean basin, the endive is a leaf vegetable either with an open “tuft” or closed “shoot”. The leaves are usually long, narrow and curly, while the colour of the leaves can vary from light to dark green or whitish-yellow in the case of Belgian endive. It has a slightly bitter flavour and can be crunchy depending on the type and its growing conditions. An excellent source of vitamins A and C and minerals such as iron, potassium and calcium, the endive can be eaten either raw or cooked. The leaves are often used in salads, added to soups or braised.
Kiwis. Originally from southern China, the name comes from the Māori word huakiwi, i.e. the fruit or egg of the kiwi. It gets this name from the fuzzy covering and brown colour that resemble this endemic bird of New Zealand. The fruit has an oval or elliptical shape, while the inner flesh is bright green, often dotted with small black edible seeds. With its sweet, slightly acidic flavour, the kiwi is an excellent source of vitamins (C and E), but also minerals such as potassium and magnesium. It can be eaten raw but also used to make juices, sauces, salads and as a garnish for sweet or savoury dishes.
Green apples. Originally from Australia, green apples are also known by the name of Granny Smith. They stand out with their crunchy, juicy texture, offset by an acidic taste. They also have a round shape with bright green skin. An excellent source of vitamin C, dietary fibre and antioxidants, green apples are versatile for cooking and can be eaten on their own or used in a variety of dishes such as salads, sauces, fruit juices and desserts.
Leeks. Already known by the Egyptians and Romans, leeks are root vegetables characterised by their long green leaves that grow from a long, cylindrical white stalk. The sweet, slightly powdery white part is the one more usually eaten, while the green leaves, with their more herbaceous flavour, can be used to season broths or in cooked dishes. A good source of vitamins and minerals, including vitamins K and C, folates and potassium, leeks are very versatile and can be used in many culinary dishes. They can be eaten raw in salads, but also cooked in soups such as in a Vichyssoise: creamy cold potato and leek soup.
Image: Canva
