|
Veg4Health
Healthy Eating,
Vibrant Living!
|
|
Veg4Health Newsletter
Spotlight
on Mangoes
 Mangoes
are one of the fruits we really enjoy in the summer. It
wasn't
until we owned our own produce store that I really began to understand
mangoes. I used to think a mango was a mango was a
mango.
Boy, was I wrong. Mangoes come in a wide variety of
types
and each one has it's own unique flavor and texture. If
you've
tried mangoes before, and not found them as delightful as we do, try
them again. Sample several different varieties before you
make up
your mind. Juicy mangoes are often described as an exotic mix
between pineapple and peach. Our favorite variety is Adolfo
which
is kidney shaped and flatter than other varieties. They ripen
into a yellow-orange color and are sweet and tender. The most
common variety is Tommy Atkins mango which is rounder in shape and
ripens to a bright red and yellow. This is the variety which
is
most commonly found in grocery stores.
Zucchini:
I
recently discovered a new way to prepare this wonderful summer
vegetable. I am amazed at how many different recipes you can
find
which use zucchini. I think that may be because of
 how
bountiful the zucchini plant is if you are lucky enough to have one or
two in your garden. We make a lot of zucchini bread during
the
summer, and we also love to sauté thinly sliced zucchini
with a
slice of sweet onion. Top it off with a nice sprinkling of
fresh
or dried dill and you have a great side dish. Recently
though, I
tried cutting the zucchini into wedges, topping the wedges with a
little olive oil and salt and then roasting them in a 450 degree oven
for approximately 15 minutes. We all just love the
crisp-tender wedges and it has become one of our new
favorites. Click
here
for Zucchini Facts and Tips.
|
Feel free to drop
me a line at nancy@Veg4Health.com
|
