Green Avocado

The avocado (Persea americana) is an arboreal fruit species belonging to the family of the Lauracee.
It is very nutritious (100 g are about 190 kcal) and suitable for those who practice physical activity, as well as for those who prefer vegetarian and vegan diets.

A treasure chest of taste with beneficial properties!

Thanks to the high content of unsaturated fatty acids, the noblest fats, it is functional to the reduction of bad cholesterol (LDL), in favor of good cholesterol (HDL).

Source of minerals such as potassium and copper essential for structural well-being. They contribute to an optimal functioning of metabolism, immune and nervous systems.

Source of vitamins E, and K promotes shine and elasticity of the skin, regulates blood clotting and fights aging, thanks to the antioxidant action.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

Thanks to its pleasant taste and buttery texture, avocado pulp is particularly versatile: it is in fact suitable as a substitute for butter and milk, as well as a main or secondary ingredient for the most disparate preparations, from appetizers to desserts. From classic salads to sauces suitable to accompany and enhance the most varied dishes, such as dressing of first courses, bruschetta, sandwiches and piadine or as an accompanying ingredient to be combined with fish (salmon, tuna, shellfish, but also other qualities). Not only that: everything to try also in tasty fruit salads, smoothies, smoothies (to which it gives an exquisite creaminess), dessert (excellent paired with chocolate or cocoa, for delicious preparations).
How to tell if the avocado is ripe

The avocado ripens only after the harvest, therefore those we usually find on the market often need a few more days to complete the ripening. To speed up this process, place the fruit in a paper bag with an apple. To ensure the ripeness, gently press the fruit with your fingers: if it is soft (but not soft), it means that it has reached the perfect degree of ripeness. Do not forget that from this moment it must be consumed within a couple of days, keeping it in the meantime in the refrigerator. Like many fruits, once cut, the pulp tends to oxidize: to counteract the process, just sprinkle the slices a few drops of lemon (or lime).

How to cut the avocado

Wash the avocado thoroughly and dry it. Place it on a cutting board or on a flat surface and with a sharp knife, cut the fruit vertically along its entire length. Rotate the halves until you feel them come apart. To facilitate the extraction of the stone, lightly engrave it with a knife (or use a spoon). Now you can cut it into slices, sectioning it lengthwise, keeping the same thickness; alternatively, you can make cubes: in this case you will have to cut it (superficially, without affecting the peel) with parallel and regular cuts first on the long side, then on the short one, finally removing the cubes, without the peel, with a spoon.

Cue of taste

Guacamole

Ingredients
  • 1 ripe avocado
  • 1 green or red pepper
  • 1 salad tomato
  • 20 g extra virgin olive oil
  • 10 g lime juice
  • 10 g shallot a
  • A pinch of black pepper
  • A pinch of salt
Preparation

Cut the avocado in half after washing it: cut it lengthwise, divide it into two halves, remove the stone. Carve the pulp to facilitate its extraction, facilitating it with a knife or spoon. Collect the pulp in a bowl, squeeze the lime and season with salt and pepper.

Stir and mash the pulp with the tines of a fork. In the meantime, finely chop the shallot, wash, and slice the tomato brunoise, empty the chilli pepper from its seeds and cut it into slices and then into small cubes, finally add the oil, tomato, shallot, and chilli pepper in the bowl with the avocado and mix well. The sauce is ready!

Avocado Hass

By a series of fortuitous coincidences, avocado Hass was born in 1926, thanks to Rudolf Hass (whose name it took). Planting some avocado seeds, he observed the born of special specimens very resistant, characterized by fruits with dark color and rough skin. In the following years, he patented the discovered variety; at first it, he found success in the areas near Los Angeles and then, in the rest of the world. Today, Hass variety is considered the best for its perfume and consistency to the palate.

Tasty with excellent properties!

Friend of cholesterol: it is rich of natural fat and especially of unsaturated fat acids that, by increasing the good cholesterol, help to counter the bad one (LDL). For the same reason, it contributes to prevent the arteriosclerosis and in general pathologies linked to the accumulation of fat in blood vessels.

Ally in the prevention of degenerative and cognitive diseases such as Alzheimer’s disease, thanks to its high content of omega 3, i.e., essential fatty acids for the optimal balance of the body.

Source of vitamins E and K, precious for the wellness of the skin, bones, and membranes of the body and that, thanks to their essential antioxidant function, exert an anti-aging action, combating oxidative stress.

Support for athletes, thanks to the high content of minerals such as magnesium, copper and potassium that sustain the normal functioning of nervous, muscle and pressure systems.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

Avocado can be combined with many foods, both salty and sweet, to create delicious dishes, tasty and colorful! It lends itself to the most classic combinations, as well as to the most original preparations.

Some examples: avocado toast, salads, creams and velvety, mousse, sauces, mashed potatoes, smoothies, and fruit juices. It can be eaten naturally, or enriched with oil, salt, lemon combined with fish (such as salmon, shellfish...), cheese, or yogurt.

For those who love to reduce waste, we point out that even the seed is edible: washed and deprived of the darker skin, it can be used in small quantities in smoothies, juices, and centrifuges.
How to tell if the Avocado Hass is ripe

When choosing, compare the color and select for the purchase of the darker color fruit: the ripe ones will tend to black, while those with the lighter skin may require more days to reach a perfect maturation. To test the level of ripeness, gently press with your fingertips the skin on the top of the fruit: if it is soft, it means that the fruit is ready for consumption (take care that it is only the top and not the rest of the fruit to be slightly soft). On the other hand, we must wait a few more days. Do not buy avocado with dents, or with very soft pulp, because they may already be too ripe.

How to cut Avocado Hass

Wash avocado Hass thoroughly in plenty of running water, to avoid becoming a vehicle for bacteria. Dry it thoroughly with a clean cloth and place it on a cutting board. Cut the fruit in half, engraving it with determination with a knife in the direction of the length and obtaining two perfect halves. To remove the inner core, help yourself with a spoon and give me a slight pressure to facilitate the detachment of the pulp, but without putting too much force to preserve the pulp. If the level of maturation is correct, the operation will be easy.

Cue of taste

Avocado Hass cream and cucumber

Ingredients
for 4 people
  • 1 avocado Hass
  • 200 gr of cucumber
  • 180 gr of water or milk
  • 20 g of lime’s juice
  • 4 spoons of pumpkin seeds to garnish
  • q.b. of salt (fine salt)
  • q.b. of pepper
Preparation

Start by cleaning the cucumbers: peel the skin (with the help of a potato peeler to facilitate the operation), remove the ends and cut them into not too thin slices. Then, go to the avocado Hass: wash it, cut it by the length in two halves, remove the core and with a spoon take the pulp.

Put the avocado pulp and cucumber in the glass of a mixer, season with salt and pepper as needed, add the lime juice, water for a lighter version (or milk) and blend until you get a smooth and homogeneous cream.

Serve it cold inside white bowls, or even in large transparent containers, garnishing as desired with pumpkin seeds, which will give a pleasant crispy note to the dish.

Mango Premium

The mango tree (Mangifera indica) is an evergreen tree with Indian origin, that produces the typical oval fruit. With a caloric intake of 70 Kcal per 100 grams of pulp, Mango Premium has a moderate glycemic index, it is low in fat and protein, but rich in vitamin C. Premium Mango is harvested ripe from the plant, subsequently transported by air, and then marketed ready for consumption: this gives added value to the product.

Pretty, tasty, and healthy!

Antioxidant action: Mango Premium protects the body from oxidative stress, thanks to the high content of vitamin C.

It helps to stimulate the energy metabolism and to support the normal functioning of the nervous system.

It promotes the body's psychophysical wellness, helping to reduce stress levels and, in general, the sense of fatigue.

Support to the immune system: vitamin C and antioxidants are valuable to reinforce the immune defenses, representing a protective shield against virus and bacteria.

It promotes and increases iron absorption with a regular diet.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

Mango lends itself to numerous applications: from tasty and delicious salads, to fish second courses (combined with shrimp and seafood), meal, fruits salads, fruit skewers, up to sweets and desserts where it is also used for scenic toppings, without forgetting healthy and tasty dishes like fruit juice, centrifuges, fruit extracts, smoothies, milkshakes, soft drinks, aperitifs, but also ice-cream, sorbets, and slushes. Another combination to be tried is the one with chocolate, that blends perfectly with the freshness of the Mango.

We suggest storing and consume the fruit at room temperature: coldness depletes the organoleptic characteristics. If the fruit is unripe, we recommend waiting for it to soften simply leaving it in the open air.
How to tell if the Mango is ripe

When purchasing, make sure that the Mango has the right degree of ripeness. To understand it, take it between your fingers and feel if the skin is soft. If it is too unripe, consider that at least 3 or 4 days must pass before it can be consumed. On the contrary, if the skin gives way to a slight pressure of the fingers, you will understand that the fruit is ready to be consumed. Be careful that the skin is not soft: it would mean the fruit could be too ripe. You can find different variety of mango with many shapes and colors that start from green to red, from yellow to reddish. Each variety has a pulp with different fibrous: discover the ones you prefer most!

How to cut a mango

Rinse the skin and dry it with a towel. Put the fruit on a cutting bord and cut it with a sharp knife along the length to divide into to two parts. To remove the pulp without ruin it or remains attached to the stone, you must do the cube-shaped cutting. Make long slits lengthwise to create multiple parallel lines of desired thickness. To make cubes, turn the mango 90 degrees and cut similar sized lines perpendicular to the other tracks as to form a crosshatch pattern. Hold the scored mango cheeks with two hands. Then placing thumbs on the flesh side of each end, use the middle and index fingers to push and invert the skin.

Cue of taste

Mango tart

Ingredients
for 1 tart
  • 400 g short pastry
  • 300 g custard
  • 3 medium-sized mangos
Preparation

Roll out the pastry perfectly adherent to the pan, prick the bottom with the tines of a fork and fill the bottom of the pan with chickpeas (or other legumes), so that the pastry base does not deform and does not create bubbles.

Bake in a preheated oven at 180 ° for about 30 minutes. When the tart shell is golden, take it out of the oven. Let it cool, then cover the bottom with a generous layer of custard.

Select a not too ripe mango to obtain uniform cuts, to ensure perfect symmetry in the composition of the tart. Wash and peel the mango, cut it into thin slices and lay them on the custard starting from the center, as in the recipe photo and continue maintaining the radial arrangement. Let it rest in the refrigerator for a couple of hours before serving and enjoying the tart.

Papaya Golden

Papaya Golden, fruit of the Carica papaya L., belonging to the Caricacee family, is native to Central and South America, but also grows in tropical and subtropical regions. Currently there are about fifty varieties grown in the world, of which the Golden is one of the most appreciated and marketed. The Golden papaya has a caloric intake, equal to 52 kcal per 100 grams of product, while the fat content is 0.3 g.

Valuable source of antioxidants

Thanks to the vitamin C content, it promotes a precious supply of antioxidants, carrying out a protective action against cellular aging, protecting cells from oxidative stress.

Furthermore, vitamin C supports the immune system, helping to strengthen its defenses.

Valid support for those suffering from constipation: the pulp and especially the small seeds (to be avoided in pregnancy) exert a laxative function, favoring intestinal transit.

Thanks to its high-water content, equal to about 88%, it boasts remineralizing and diuretic properties.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

A curiosity: in addition to the pulp, the seeds are also edible. The pulp is obviously the most used part, which can become the protagonist of cheerful sweet and savory recipes. It can be consumed naturally in many combinations, as well as used as an ingredient in more elaborate preparations. We suggest trying it in summer salads, combined with ripe tomatoes, cucumbers, and different varieties of leaf salad; accompanied with raw ham, for an alternative idea to melon; as an original ingredient in sauces to accompany meat and fish, or as a base (alone or combined with other fruit, perhaps always tropical) for fruit salads, ice creams, sorbets, smoothies, juices, smoothies, but also in the preparation of jams. An idea for using the seeds as well is to wash them, dry them and grind them (in a grinder or mortar), and then use them in salad dressing, meat, and fish (as an alternative to black pepper, of which they recall the taste).
How to tell if Golden papaya is ripe

It is very important to consume the fruit at the right level of ripeness. Otherwise, the pulp would be dry and with a sour taste. The peel of the ripe fruit has an intense yellow color (hence the name golden), with red areas. To test the level of ripeness, exert a slight pressure on the fruit: the consistency should be soft to the touch. Avoid buying fruits that are too soft - they could be overripe. The sense of smell can also help you check the level of ripeness: the ripe fruit in the upper part, that of the petiole (where it was attached to the plant) gives off a very pleasant scent.

How to cut papaya Golden

To cut the papaya, place the washed and dried fruit on a surface, with a sharp knife remove the cap, then sink the blade into the pulp, cutting two halves (lengthwise). The two halves will separate easily. With the help of a spoon, remove internal filaments and seeds (exactly like in melon). At this point you can cut the pulp into slices, cubes keeping the longer or shorter side, or in the desired shape.

Cue of taste

Papaya Golden, raw ham and cherry mozzarella

Ingredients
for 2 people
  • 1 papaya Golden
  • 180 g raw ham
  • 150 g cherry mozzarella
  • basil leaves
Preparation

Remove the peel and cut the papaya in half and then the pulp into the desired shape (for example slices or small cubes), using a sharp knife.

For a more original and elegant dish, we suggest you obtain pulp balls with the special scoop. Complete the preparation of the dish by alternating spheres (slices or cubes) of papaya, cherry mozzarella and slices of raw ham.

Finally, add a few basil leaves, which will create a nice color contrast.

Bananito

Bananito or baby banana is an exotic fruit, native to Central America, similar to banana, with a sweet and creamy pulp, with an intense flavor reminiscent of that of a ripe banana. Given the small size (about 8/10 cm), it is suitable as a snack, healthy and delicious, for adults and children, at any time of the day. Its caloric intake is contained, given that 100 grams of product provide about 104 kcal.

Mini in size, but big in wellness…

Its pulp is rich in potassium, a precious source of energy, as well as a natural antidote to the onset of cramps and muscle pain in general.

Potassium is also a valuable ally of the immune system and blood pressure.

Refreshing, thirst-quenching and with an interesting energy supply, it is useful as a snack, both for children and for those who practice sports.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

Its delicate, sweet, and exotic flavor makes it particularly suitable and tasty for the most immediate consumption: the natural one. It can therefore be tasted alone, or used, in combination with other fruits, in colorful fruit salads, healthy smoothies and very fresh yoghurt, single or multi-fruit (try the combination with blueberries and raspberries). However, bananito is also an ingredient used in various recipes, mainly desserts: it can in fact be combined with ice cream, crushed, and made a cream to be combined in the preparation of cakes, sweets, and desserts. Also noteworthy is the bananito liqueur, made creamy in texture by its pulp. An original idea is to combine it with raisins, chickpeas, and sautéed vegetables (still crunchy) in colorful cous cous, for a more unusual combination. For the rest, you can indulge yourself with your imagination! Don't forget that all the recipes that include banana can also be adapted to this fruit, starting with the classic banana/bananito split!
How to tell if bananito is ripe

To test the degree of ripeness of the bananito, you can adjust as you would by choosing a banana. First check the color of the skin: opt for fruits with a more intense yellow skin color and some brown spots, if you prefer to taste the ripe fruit with a greater degree of sweetness, or a less intense yellow, if you prefer a firmer consistency than pulp. The consistency will also be more compact for the less ripe fruits and slightly softer for the “ready” ones. Store the bananito at room temperature, possibly away from kiwis and apples which would accelerate ripening.

how to peels bananito

Bananito peels exactly like a banana (the peel comes off even easier). As for the banana, also in this case the peel is not edible.

Cue of taste

Bananito bread
Plum cake with bananito

Ingredients
for a 22.5 x 8 x 5 cm loaf pan
  • 600 g bananito (use very ripe fruits, therefore softer)
  • 100 g butter
  • 200 g 00 flour
  • 125 g sugar
  • 2 medium eggs
  • 6 g baking powder
  • 3 g baking soda
  • 1 big lemon
  • A pinch of salt
Preparation

Peel the bananito and cut it into slices, keeping one aside for garnish. Put them in a bowl and sprinkle with the lemon juice previously squeezed to avoid oxidation. With the tines of a fork, mash and set aside.

In a second large bowl, mix soft butter and sugar with the electric whisk. Obtained a homogeneous mixture, add the eggs (one at a time), a pinch of salt, the fruit puree and finally the flour sifted with baking soda and yeast.

Pour the dough into a plum cake mold, level it with a spatula, place some slices of the bananito kept aside on the cake (cut into very thin slices, like a carpaccio, to be positioned staggered to prevent them from sinking) and bake in a preheated oven at 180 ° for about 50 minutes (check the cooking with the toothpick test). Let the cake cool before turning it out.

Classic Mango

The mango tree (Mangifera indica) is present in different species (about 400), which is why there are more varieties of mango, with slightly different shapes and chromatic shades ranging from green to red and from yellow to orange/magenta. Each variety of mango also has a specific fibrousness, adapting to the tastes of all consumers, who increasingly appreciate this fruit from the caloric content (70 kcal per 100 grams), but rich in properties!

A wellness break to enjoy...

It has a protective action against oxidative stress, fights aging, promotes the absorption of iron, supports immune and nervous systems and is essential for the synthesis of collagen.

Its consumption is recommended in case of fatigue and heaviness in the stomach after meals and in general for those who have a tiring digestive process.

The fruit, thanks to its caloric content, is suitable for those who follow diet or low-calorie diets: in fact, it can become a snack or snack, to be consumed alone, without guilt!

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

The mango can be easily used in sweet and savory recipes, even very simple, easy to make and affordable for everyone, even the less experienced, who can give their dishes a touch of color and originality! In the salty dishes can become a basic ingredient for sauces and compote, to accompany meat and fish dishes, for colorful green salads or rich in protein (it is suitable combined with white meat or grilled fish), for fish dishes, including some original sushi variants. In sweet preparations it can be transformed into juices, smoothies, milkshakes, centrifuges, yoghurts, jams, ice cream, granite, fruit salads, as well as used in sweet recipes, such as cakes or desserts by the spoon (all to try the original and tasty variant of tiramisu mango). Of course, the fruit can also be eaten natural, raw, or cooked.
How to tell if the Mango is ripe

We suggest tasting the ripe fruit at the right point, to appreciate the taste, capitalizing on all its numerous beneficial properties. To understand if the mango is ripe, it is necessary to test its pulp: it must have the right consistency, characteristics that will certify the perfect degree of ripeness. Therefore, it is important that the finger does not sink into the pulp, which would indicate an excessive maturation, nor that the finger is excessively hard, characteristics that indicate a fruit still unripe. It is recommended to store the mango at room temperature, possibly also to ripen, if it is unripe, and in the refrigerator only after cutting, taking care to consume it within a few hours of cutting.

How to cut a mango

First, wash the mango thoroughly and dry it, to avoid conveying bacterial residues. Placing the longest side on a cutting board, mark the fruit lengthwise with a well-sharp knife, cutting the two outermost side caps, without core. At this point you can easily extract the pulp with a spoon or cut the portions with oblique superficial cuts practiced in both directions, to create squares (without reaching the skin): just then push the pulp outwards, to create a pleasant presentation. The remaining central part, once deprived of the core, can be used for juices, smoothies, ice cream or preparations such as sauces and compotes.

Cue of taste

Mango, avocado
and mozzarella tartare

Ingredients
for 2 meals
  • 1 mango
  • 1/2 green or Hass avocado
  • 2 cow’s milk mozzarella
  • 50 g of rocked salad
  • q.b. pine nuts
Preparation

Carefully wash the peel of the fruit and the rocket. Dry the fruits and spin the rocket. Drain the mozzarella cheese of the liquid vegetation and reduce it to pieces of regular shape, squeezing them, to avoid that they release milk.

Cut the mango and avocado, obtaining some rather regular squares and keep them separate.

By helping you with a pastry ring, you compose the first tartare, alternating a layer of avocado (try to equalize the level, to obtain regular layers), one of mozzarella, a third of mango and the last with arugula. Complete with a handful of pine nuts that will give crunchy dish. Repeat the operation with the other Tartar, using a second partner. Put in the refrigerator to firm at least 30 minutes, finally gently churn out and serve the tartare.

For a protein variant rich in omega 3, you can replace the mozzarella with a slice of salmon, which will give the dish color and flavor!

Lime

Lime (Citrus aurantiifolia) is a citrus fruit of the Rutaceae family, the same to which the lemon also belongs. The calorie content of the fruit is approximately 54 kcal per 100 grams.

Small, but full of wellness!

As its “cousin” the lemon, and in general, as all citrus fruit, lime is also a source of vitamin C and therefore of antioxidants, which have a protective action against oxidative stress, thus counteracting cellular aging.

Vitamin C also exerts an action of strengthening the immune defenses, as well as the nervous system.

Furthermore, thanks to the vitamin C content, lime helps protect eyesight from infections and macular degeneration.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

The use of lime is widespread in cooking, even as an alternative to lemon, as it boasts a more exotic aroma and taste. It goes perfectly with refreshing first courses, such as risotto, as well as with fish-based second courses (including carpaccio and tartare), marinades (of meat and fish), fresh fruit salads and is used in the preparation of sauces (of which the most famous is undoubtedly the guacamole). In addition, its juice is also essential for mixing well-known cocktails, such as Caipirinha, Mojito and Daiquiri. If taking it daily in purity is difficult, due to its sour and bitter taste, we suggest using it in the preparation of ice creams, slushes, juices, smoothies, and thirst-quenching centrifuges, based on fruit and vegetables, to which it will give a fresh and decisive flavor.
How to tell if lime is ripe

The lime, when it reaches maturity, has a slightly oval shape and a green / yellowish rind. If it ripens on the tree it takes on a yellow / orange color, but it is generally harvested and marketed with a green skin, therefore at its best organoleptic properties. A good method to test its ripeness is to smell it: a ripe lime has a sour smell, which is much lighter in the still unripe fruits.

How to cut a lime

The lime peel, well washed, and preferably organic fruit, can be used to give cocktails a more attractive appearance. To make perfect spirals, retrieve the special small knife with a shaped blade and, holding the lime in the other hand, starting from one end, cut the peel without going too deep. Once you have a long strip, wrap it around a stick (a straw will work too) to curl it, giving it the classic spiral shape. Its radius (smaller or larger) will depend on the size of the glass chosen. Once the spiral is ready, you can apply it to the edge of the glass, to embellish and make your cocktails more spectacular.

Cue of taste

Caipirinha

Ingredients
for 2 cocktails
  • 1 lime
  • 3 teaspoons of brown sugar
  • 100 ml cachaca
  • q.b. crushed ice
Preparation

Wash the lime thoroughly, cut it into squares and place half in a large glass. Then add 3 teaspoons of sugar and with a pestle mash and rotate to squeeze the juice, mixing it with the sugar.

Repeat the same operation for the second glass. Coarsely chop the ice, place it in the glasses, pour the cachaca and with a long-stemmed teaspoon, mix the contents well.

Add 2 short, wide straws and enjoy your Caipirinha!

Ginger

Ginger (Zingiber officinalis) is a perennial herbaceous plant native to Asia. It is traditionally used for food and healing in Chinese and Indian medicine, where it is also widespread as a natural antibiotic (for this reason it is also called the root of health). Externally, it has a stem with elongated leaves and flowers, but the properties reside in the knotty roots, which remind a tuber and develop in the soil. From the nutritional point of view 100 grams of ginger provide 90 kcal.

The root of health!

Thanks to its characteristics: chewing a piece of it reduces problems related to car sickness and seasickness, or more generally those related to travel; it is also able to mitigate nausea during pregnancy, as well as to promote digestion.

It stimulates the production of saliva and biliary secretions, therefore protects against gastric ulcer, promotes the digestive process, and rebalances the intestinal bacterial flora. It also exerts an important anti-inflammatory action, helping to counter arthritis and rheumatic disorders.

With its content of mineral salts, in particular potassium and copper, it supports the nervous and immune systems, counteracts oxidative stress, supports muscles, metabolism, and blood pressure.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

Ginger has a slightly spicy and pungent taste. It can be consumed, even in purity, at any time of the day as a healthy snack and is widely used in the kitchen, as well as in the herbal and herbal field, for its precious properties. In the food sector it is used for the preparation of famous Christmas sweets, in particular the classic biscuits (ginger men), as well as in herbal teas, juices, cocktails, and soft drinks. In the kitchen it is often combined with fish dishes, while in the first courses it is used in soups, soups and velvety; it can also become an original ingredient or even lend itself as an original decoration of fruit salads, ice cream, yogurt, smoothies.
How to tell if ginger is ripe

The fresh ginger is firm and compact to the touch and the view has a homogeneous color, with slight shades of more intense than medium and lighter brownish. It may be slightly more wrinkled to the touch, as well as knottier in shape, but this does not compromise its taste and goodness. Avoid choosing roots that already have many buds: as for potatoes they could be less fresh and therefore indicate a longer time of stay in the supermarket counter.

How to cut ginger

The fresh ginger has a thin skin and can be peeled (like a normal vegetable) with a small and sharp knife, a potato peeler, or a pinch. A tip: Before proceeding, we recommend leveling the surface to be peeled, simply passing over your fingers and removing any protruding parts. This will facilitate the removal of the skin from its gnarled parts. If well cleaned also the skin will be edible. The ginger can be stored in the refrigerator, wrapped in a paper bag and then in a plastic bag, having the care to replace the bag of cart a, when it is wet. In addition, the root can also be frozen (grated, smoothed), whole or simply chopped, for very practical single servings, ready to thaw and use as needed.

Cue of taste

Carrot and ginger soup

Ingredients
for 4 people
  • 800 g of carrots
  • 1 little onion
  • 150 g of potatoes
  • 1 l of vegetable broth
  • 70 g of fresh clean ginger
  • q.b. salt and pepper
  • q.b. extra virgin olive oil
  • 200 g of fresh liquid cream
  • dome leaves of basil to garnish
Preparation

Peel potatoes and carrots, cut them into small pieces and keep aside. Peel (or clean very well externally) and cut into rounds even the ginger. Thinly slice the onion.

In a large saucepan add a little extra virgin olive oil, add the onion and brown for 5/6 minutes. Add potatoes, carrots and ginger and season for 5 minutes, then add the vegetable broth and cook over medium heat, with lid for about 20 minutes. Finally blend with an immersion mixer, until you get a smooth and velvety cream.

Season with salt and pepper, pour into the dishes of your diners, add some cream, and decorate with basil.

Passion Fruit

There are two main varieties of passion fruit (Passiflora Edulis and Passiflora Edulis Flavicarpa), belonging to the Passifloraceae family and whose fruits differ in size and skin color (red/purple for the first, yellow for the second). With its ancient Brazilian origins, it has now found wide acceptance in Italy too, thanks to its characteristic sweet / sour taste and exotic charm. The name, passion fruit, derives from the conformation of its flower, which recalls the Crucifixion (and therefore the Passion) of Christ and, contrary to what one might think, it was not attributed to it for alleged aphrodisiac properties.

Small, but precious…

Valuable source of antioxidants, which perform a protective action against cellular aging and related diseases.

Thanks to the presence of vitamin C, it helps support the immune and nervous system, while exerting an anti-inflammatory action and reducing fatigue. The same vitamin also promotes the body's absorption of the iron contained in foods of plant origin.

Source of fiber (10g), it supports and stimulates intestinal regularity, counteracting constipation and safeguarding the colon. The fibers exert a satiating power, reducing the sense of hunger.

Passionflower is widely used, as a natural aid, also in counteracting insomnia, as it helps to regulate the sleep-wake rhythm, promoting sleep like the physiological one, without causing addiction.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

Thanks to its characteristic taste that mixes sweet and sour, it can be eaten naturally: in fact, in addition to the pulp, the seeds are also edible. However, it is also widely used in delicious recipes, to give a touch of exotic originality to your preparations: enjoy it in delicious homemade jams, ideal for breakfast or for a healthy snack, but also as an ingredient in ice creams, sorbets, creams, and sweet sauces, in mousses, juices, smoothies, extracts, spoon desserts and cakes, in liqueurs and non-alcoholic cocktails. Do not limit your imagination and the desire to experiment with it in tasty combinations: we suggest you try it combined with other exotic fruits such as mango, papaya ...
How to tell if passion fruit is ripe

To ascertain the ripeness of the fruit, first check the color and texture of the peel, which must be wrinkled and not smooth and with a very intense purple hue. Another trick is to approach it and smell its aroma: the ripe fruit is particularly fragrant, while the unripe one is odorless or in any case has a low intensity scent. Finally, try to shake it slightly: if you feel the liquid inside move, it means that it has reached the perfect degree of ripeness to be enjoyed.

How to cut passion fruit

To enjoy the fruit, wash it to avoid leaving any residue and dry it with a clean cloth. On a cutting board, divide it into perfect halves with a knife and extract the pulp and seeds, using a spoon (this will be easy). Remember that the peel is not edible. We recommend you ripe fruit, because in this way you can also eat the seeds which, with their bitter aftertaste, will perfectly balance the sweeter one of the pulps. If, on the other hand, you should notice that the purchased fruit is unripe or not perfectly ripe, keep it at room temperature for a few days to facilitate ripening.

Cue of taste

Smoothie with passion fruit,
citrus fruit and papaya

Ingredients
for 2 smoothies
  • 5 passion fruits
  • 1/2 papaya
  • 1 orange
  • 1 lime
  • 4 ice cubes (optional, if desired)
  • brown sugar or honey, as needed for sweetening
  • 2 mint leaves for garnish
Preparation

Wash the fruit thoroughly under plenty of running water, then carefully dry the peel. Divide the pulp of half papaya into two halves and cut into cubes, keeping it aside.

With a sharp knife and paying attention, peel the orange and cut it into coarse wedges. Cut the passion fruit in half and with a digger (but a spoon will also work), collect the contents (pulp and seeds) in a bowl.

Squeeze the lime juice and strain it to remove any seeds or fibrous parts. Put all the ingredients in the blender jug (and possibly also sugar or honey, according to personal taste), operate the blades, until a homogeneous mixture is obtained.

Pour into 2 glasses, add ice, if desired and garnish with a few mint leaves, to create a pleasant color contrast.

Coconut

The coconut (Cocos nucifera), the fruit of the coconut palm, belongs to the Arecaceae family and is native to the tropical climate islands of Southeast Asia, especially the Philippines, as well as the coastal areas of India. Coconut contains vegetable fibers, water and a fat part that makes it a particularly nutritious fruit: 100 grams of coconut in fact provide about 397 kcal.

A healthy ally...

With a good content of mineral salts, in particular phosphorus, it supports the immune and nervous systems, counteracts oxidative stress, promotes metabolism, reduces fatigue, safeguarding bones and the muscular system.

Its high fiber content (present in the pulp) stimulates intestinal motility, helping in case of constipation.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

All parts of the coconut are useful for obtaining many foods:

• the pulp can be eaten in its natural state, then fresh, or used to extract the oil or ground, to obtain flour

• milk, used to prepare thirst-quenching drinks

• the oil, extracted from the dried pulp, mainly used in the cosmetic field.

Not only that: nothing is thrown away from coconut. In fact, the inedible part is also reused: baskets, hats and mats are made from the leaves; an alcoholic drink is extracted from the stem of the plant, the wood and the flowers, which is very popular in tropical countries.
How to tell if coconut is ripe

Not only that: nothing is thrown away from coconut. In fact, the inedible part is also reused: baskets, hats and mats are made from the leaves; an alcoholic drink is extracted from the stem of the plant, the wood and the flowers, which is very popular in tropical countries.

How to open a coconut

Although the operation may seem difficult, since the shell is actually very hard, with a few small tricks, you can easily overcome the apparent initial difficulty. First make a hole with a screwdriver or awl in the top of the nut (where you find the “eyes). Once this step has been completed, turn the fruit upside down and let the liquid contained within it flow out (you can also keep it, as it boasts important remineralizing virtues). Finally, wrap the fruit in a cloth and hit it several times and firmly, until it breaks, with a hammer or a meat mallet.

Cue of taste

Coconut balls

Ingredients
for about 35 balls
  • 250 g rapé coconut
  • 500 g cow's milk ricotta
  • 100 g powdered sugar
  • To guarnish
  • 50 g rapé coconut
Preparation

Start by sieving the ricotta with a colander, to remove the vegetation water; once "dry", place it in a bowl and add the icing sugar, mixing thoroughly. Once the mixture is uniform, add the rapé coconut and mix until perfectly incorporated.

The time has come to form the balls: with a spoon take a small amount of mixture (about 15/20 g of dough) and transfer it to the palm of your hand, knead it until it gives it the shape of a regular sphere. Then place it in a bowl filled with rapé coconut and rotate it, to garnish it evenly. Place it on a large support surface and complete the operation with the rest of the mixture.

Transfer to the refrigerator at least 30 minutes before serving the balls to your guests.

Bladder Cherry

The bladder cherry, fruit of the Physalis alkekengi and belonging to the family of the Solanaceae, is appreciated both as ornamental plant, thanks to its orange flowers that in the shape recall the classic Chinese lanterns, both for the berry kept inside, reminiscent of a cherry shape, while in the taste evokes the raspberry. In the kitchen it is suitable for very eclectic uses, offering the opportunity to taste both raw and cooked.

A concentration of elegance...

The berry, which is the only edible part, sweet taste and sour accent can be consumed alone, becoming a healthy and low-calorie alternative to candy, chocolates, or small desserts.

The outer shell, aesthetically spectacular, the shape that evokes that of a lantern, is widely used in pastry in the preparation of desserts and desserts. The single portions are particularly elegant and represent an original alternative to the most classic sweet preparations.

The importance of a varied and balanced diet and a healthy lifestyle is recommended.

Suggestions for use

The fruit is widely used in pastry and more generally in the kitchen, both as fresh food, preserved or dried. Fresh is ideal for the preparation of fruit salads, in combination with other fruits, salads, which will contribute to color as well as flavor, as well as for various desserts. A tasty and refined suggestion is to dip the berries in melted dark chocolate, consuming them as soon as the chocolate has cooled. Always in a sweet key, you can taste it in the form of compote or jam, to be combined with cheese and cold cuts, or even as candied fruit: these are ideal ingredients for stuffing cakes, biscuits, and desserts. In addition, its berries and the upper tuft represent an extremely decorative element, which contributes to bring a touch of sophistication to the different preparations, sweet but not only. Once dried, the berries can be preserved in vinegar, or in brine.
How to tell if bladder cherry is ripe

To ensure that you buy the bladder cherry at the right degree of ripeness, check that the berries have a uniform color tone and that they are firm. Furthermore, if their spectacular casing is crumbly, it means that the fruit is ripe. The fruits are better preserved in the refrigerator and can also be frozen, to recover them in the seasons when they are not normally available. If, on the other hand, you have realized late that you have bought the unripe fruit, just keep it for some time at room temperature, which will facilitate its natural maturation.

How to cut physalis

The berry represents the only edible portion of the fruit. Its casing or lantern can be used for culinary decorations, of which it is widely used in pastry, but should not be consumed. Once the right point of maturation of the fruit has been verified, it is sufficient to remove its tuft (or keep it if necessary, for a more scenographic presentation) and to wash the fruit, which does not contain any stones. The fruit can be used whole, with or without wrapping, or cut (usually it is cut in two halves, as is the case with cherry tomatoes), or served whole.

Cue of taste

Panna cotta with
physalis sauce and rum

Ingredients
For 4-6 people
  • 500 ml of whipping cream
  • 60 g of icing sugar
  • 6 g of sheets of gelatine
  • 150 g of physalis
  • 1 spoon of granulated sugar
  • 2 spoons of rum
Preparation

Soak the fish glue in cold water for 10 minutes. In a small saucepan, put the cream and powdered sugar, mix well, and put on the heat until it almost reaches the boil (turn off just a moment before it boils). Add wringed gelatin, stir well to avoid lumps, and keep aside. In the meantime, put in a non-stick pan the sugar, 4 tablespoons of water and the physalis previously washed and cut into 4 (set aside 1 for each diner, to use as decoration), cook over high heat and fade with rum. When the fruit will start to flake, turn off the stove and blend with a mixer, until you get a homogeneous mixture. Pour the cream into the molds (better if transparent, to show the chromatic contrast of the two layers) up to 2/3 of the height and complete the last third with the bladder cherry sauce, let cool and then refrigerate, if possible, for 12 hours. When serving, turn over the molds and decorate them with a bladder cherry on the top. For an even more delicious variant, you can dip in melted dark chocolate the bladder cherry to use as a decoration!

If you do not find transparent molds or bowls, also use the classic panna cotta molds, remembering to reverse the order of the ingredients: in that case you will leave under the bladder cherry sauce and over the cream, since then the mold will have to be overturned in the dessert plate.