THE MARKETPLACE (blog)

Trying New Fruits and Vegetables

It is easy to get into a fruit and vegetable rut as we are accustomed to serving the usual standbys such as: carrots, broccoli, corn, apples, oranges and bananas.

Why not introduce a different fruit or vegetable into your menu?

Here a couple of new items with recipes that you may want to try next time to get another fruit/vegetable into your regular diet.

Papaya

Papaya is believed to be native to southern Mexico. It is a yellow-orange melon with a green/orange/rose thin skin. Papaya’s peak season is summer and fall but can be found year round. It is an excellent source of Vitamin A and C. Look for papayas that are partly/completely yellow. Store ripe papayas in the fridge for 2-7 days.

Try this Papaya Punch at your next holiday party.

Papaya & Mango Punch
- 1 cup of sliced mango
- 1 cup of sliced papaya
- 1 cup of fresh squeezed orange juice
- 1/4 cup of fresh squeezed lime juice
- 1/4 of granulated sugar
- 1 tsp. of grated orange zest
- 4 cups of water

Place mango and papaya in blender. Puree until smooth. Add orange juice, lime juice, sugar, orange zest and water. Blend well and serve over ice.

Brussels Sprouts

A known vegetable that is not widely eating, Brussels Sprouts are like miniature heads of cabbage. They are similar in taste and both are excellent sources of Vitamin C.

Choose firm, compact sprouts that are bright green. Fresh sprouts will keep for 3-5 days.

Sprouts can be boiled, microwaved, steamed or eaten raw.

Try the recipe below as a side dish for your next meal.

Bacon & Blue Cheese Brussels Sprouts
- 4 slices of applewood smoked bacon
- 1 small red onion, thinly sliced
- 1/4 tsp. of salt
- 3/4 cup of water
- 1 tbsp. of dijon mustard
- 1 lbs. of brussels sprouts, trimmed, halved lengthwise and thinly sliced
- 1 tbsp. of cider vinegar
- 1/2 cup of crumbled gorgonzola cheese

Place bacon in a large deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Remove the bacon but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool. Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Slowly pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often until the Brussels sprouts are tender, 4-6 minutes. Toss with bacon and gorgonzola cheese crumbles to serve.