To detox your body with an eye on summer, here are our tips about which fruit and vegetables to eat during March!
Avocado. Fruits of the Persea Gratissima originally from Mexico, avocados are also grown in Italy, in certain areas of Sicily and Sardinia. With an oval or pear shape, they can vary in size, from small to large, depending on the variety. Their skin is thick, rough and dark green or violet-brown in colour. Rich in monounsaturated fats, the flesh is creamy, buttery and light green or yellow in colour, depending on how ripe the avocado is. Avocados have a rich, slightly hazelnut and buttery flavour with a velvety texture. Rich in essential nutrients, including fibre, potassium and B vitamins, avocados can be eaten raw, used in salads, guacamole, but also spread on bread such as in our sweet potato toast with creamy avocado sauce and chickpeas.
Lemons. Originally from East Asia, lemons were introduced to the Mediterranean around the turn of the first millennium, while their name comes from the Arabic word limun. They have an oval or elliptical shape, with thick bright yellow skin, containing essential oils that give the fruit its characteristic aroma. The flesh is pale yellow or light green, juicy and acidic. Their flavour is sour and refreshing, thanks to their high citric acid content. Rich in vitamin C, they are widely used in cooking to add freshness and acidity to dishes. Grated lemon peel, which is rich in aromatic oils, is used in various dishes such as this potato focaccia with lemon and rosemary.
New potatoes. Also known as early potatoes, new potatoes are “young” potatoes produced by growing early and mid-to-early varieties. Smaller than mature potatoes, new potatoes have a round or oval shape. In Italy, they are mainly produced in southern regions. They stand out with their typical delicate flavour, their soft yellow flesh and their thinner straw-yellow-coloured skin, which is easy to remove. They are also a good source of complex carbohydrates, potassium and B vitamins. These characteristics make them perfect for eating boiled or roasted, such as in these lamb chops and èVita La Novella Siciliana roast potatoes.
Black salsify. Known in ancient Greece as goat’s beard, in the Middle Ages, black salsify was considered an actual antidote for snake bites. Today, it is especially grown in Piedmont and Liguria, where it is harvested between October and March. It is a long, thin root, similar to a carrot, but it is black or dark brown on the outside while the inner flesh is white. It has a delicate, slightly sweet flavour with hints of hazelnut and an earthy aftertaste. Some say its flavour is a cross between an artichoke and asparagus. Rich in minerals and certain vitamins, including B, C and E, black salsify is often boiled or steamed and served as a side dish.
Sugar snap peas. Also known as mangetout or snow peas, sugar snap peas are a spring legume that do not have to be shelled, so you can eat all of them. They have light green or greenish-yellow pods with peas inside, which can be green or yellow, depending on the variety. Sugar snap peas have a sweet, delicate flavour, similar to peas but with a crunchier texture. Rich in fibre, vitamins (C, K and A) and vegetable protein, they can be added to salads, soups, stews or sautéed in a pan with a little oil and spices.
Image: Canva
