To get back in shape and to restart the right diet, here are our tips about which fruit and vegetables to buy this month!
Cornelian cherry. Despite being almost forgotten, the cornelian cherry is still widespread in many areas of north-eastern Italy. Used since ancient times, this fruit has deep roots in human history: the Greeks and Romans used to use cornelian wood to make spears and arrows. The cornelian cherry is a small red fruit similar to an elongated cherry. When unripe it is very tart, but it becomes sweeter once ripe. Rich in vitamin C, the fruit is also a good source of fibre and contains minerals such as iron, potassium and calcium. It is eaten fresh, but is also used for making marmalades, jellies, juices and syrups, as well as for making cornelian cherry wine and liqueurs.
Jujube. With the scientific name Ziziphus, its origins go back to northern Africa and Syria, where it spread to China and India. The fruit has an oval or round shape, similar to an olive or date. Initially green, it turns reddish-brown when ripe. When unripe, it has a crunchy, slightly acidic flavour, but when ripe it becomes sweet with a flavour reminiscent of a cross between an apple and a date. Rich in vitamin A and C, the jujube also contains fibre and minerals such as calcium and phosphorus. It can be eaten fresh or dried and is used for making jams, jellies and syrups. When ripe, it is also used for making traditional liqueurs, such as the famous brodo di giuggiole in Italy.
Mango. Grown in various parts of the world, including India, Mexico and Brazil, the mango is often called “the king of exotic fruits” due to its cultural importance in tropical areas. Over the past 4,000 years, the mango, having been exported to Africa, was then spread around the world by the Portuguese in the 17th century. With its oval or heart shape, its skin varies from green to yellow, orange or red, depending on how ripe it is. The inner yellow flesh is soft, juicy and sweet, with a texture that can vary from fibrous to velvety smooth. There is a large, smooth, flat stone in the middle of the fruit. Rich in vitamin C, it also contains fibre and minerals such as potassium and magnesium. It can be eaten fresh or used to make juices, smoothies and sauces, such as mango chutney.
Rhubarb. Originally from China and Tibet, rhubarb is also grown in Europe. The plant has reddish sticks and curly green leaves. The best parts to eat are the stalks which have an acidic, slightly sharp flavour, with tart notes that make them perfect for sweets and desserts. Its aroma is fresh and vegetal, with hints of citrus fruits and acidity. Rich in fibre, rhubarb is also a good source of vitamin K and contains minerals such as potassium, calcium and magnesium. Rhubarb is often used in cakes, crumbles and jams thanks to its sour flavour which goes well with sugar and other fruits.
Shallot. Originally from central Asia, the shallot spread throughout India and to the eastern Mediterranean. The scientific name ascalonicum comes from the old Mediterranean port of Ascalon, located in modern-day Israel. It has an elongated shape, similar to an onion, but smaller and more oval. The outer skin can vary from pink to red, while the inner flesh is white or slightly pink. Compared with the common onion, the shallot has a sweeter, less strong flavour and a sweet, fragrant aroma. Rich in B vitamins, such as B6, and antioxidants, the shallot is perfect as a base for mirepoix, sauces and stews. It is also perfect for salads, condiments as in the Vegburger with Constance potatoes.
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