Monday, April 7, 2008

Treat yourself with exotic fruits this summer

During summer, the heat under the spell of the sun allows our body to lose certain amount of water and because of that, it is just important to replenish the ion and the water that is lost from our body through perspiration. However, most of our favorite fruits are hard to find during this time of the year. Hence, exotic fruits are the best choice since these are likely to see in stores. These choices include:

1. Buddha’s hand (fingered citron). This is native to the Mediterranean area. There is freshness with its citrus fragrance. You can use it raw to flavor the rice, candied in baked goods, and in jams, jellies, and confections. It can also be used as a room freshener.

2. Cherimoya, a native to South America. Peel its skin, remove the seeds, and you can have the sweet, juicy pulp with a custard like consistency. The flavor has a hints of mango, pineapple, papaya, and vanilla custard. Spoon the fruit out or use it in salads, sorbets, pastry, and jams.

3. Litchi. Native to Southern China. Under an easy-to-peel shell, the fruit surrounds an inedible stone. It’s very juicy, fragrant, and sweet, and tastes like a combo of strawberry, rose, and Muscat grape. Eat it raw and fast, because it will ferment. Choose fruit with a blush and no crack. You can also found this fruit in canned in syrup, dried, or candied.

4. Persimmon. The national fruit of Japan. It’s tender, sweet, and fragrant, with hints of plum honey, and pumpkin. Eat it raw, when soft. Start fruit (carambola). Native of Asia. The skin is edible; the flesh is juicy, and slightly acidic. You can eat it raw or cooked in fruit or vegetable dishes. It is best when purchased ripe. Look for golden, firm, aromatic fruit.

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