Dragon Fruit ( Also Know as Pitya)

Dragon Fruit ( Also Know as Pitya)

Overview:
This vividly pink tropical fruit with yellow- and green-tipped spines is actually a type of cactus, and is native to Mexico, Central America, and South America. The fruit is also very popular in Asian countries such as Cambodia, Thailand, and Malaysia.

 Sometimes known as the ‘pitaya’ in South America, the dragon fruit’s texture is often compared to that of a kiwi due to the tiny black seeds inside, and many people describe the taste as somewhere between a kiwi, a pear, and a watermelon.

How to Prepare:

The fruit is simple to cut; simply slice it in half and crack it open. The flesh inside can be white or red, depending on the variety. To remove the flesh from the inedible bright pink husk, simply scoop it out with a spoon. Be sure to remove any remnants of the skin from the inner fruit, as the skin should not be consumed. Once you remove the soft inner flesh, cut it into cubes and either eat them as-is or add them to a fruit salad for an extra exotic crunch!

Benefits:

Dragon fruits have a surprising number of phytonutrients. Rich in antioxidants, they contain vitamin C (equivalent to 10 percent of the daily value), polyunsaturated (good) fatty acids, and several B vitamins for carbohydrate metabolism, as well as carotene and protein. Calcium is present for strong bones and teeth, iron and phosphorus for healthy blood and tissue formation. The benefits are realized in a number of ways, from a strengthened immune system and faster healing of bruises and wounds to fewer respiratory problems.

Dragon fruits have zero complex carbohydrates, so foods can be more easily broken down in the body, helped by vitamin B1 (thiamin) and other B vitamins. The phytochemical captin, used as a medication to treat heart problems, is present in the fruit itself, and an oil in the seed operates as a mild laxative.

It could easily be called a "crazy" fruit, as its appearance is so improbable. Dragon fruit is low in calories yet offers numerous nutrients, including vitamin C, B vitamins, phosphorus, protein, calcium, fiber, captin, and antioxidants. It's proven to lower blood sugar levels as well as blood pressure, strengthen bones and teeth, promote healthy blood and tissue formation, strengthen the immune system, heal bruises and wounds faster and prevent respiratory problems.

So Overall:
Like other red fruits, dragon fruit contains lycopene, which helps protect against cancer and heart disease. How can all these benefits be taken advantage of in this visually beautiful, exotic fruit? It's best eaten chilled, chopped into cubes and added to fruit salad or blended into a refreshing drink or smoothie. This may become your new favorite fruit, and you don't even have to slay a dragon.

Black Garlic (Welcome to a Whole New World of Flavor)

Black Garlic (Welcome to a Whole New World of Flavor)

Overview

Black Garlic

Introducing a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.

Sure, it might look like garlic gone bad, but really it’s an ingredient we’re seeing at restaurants across the country. Black garlic is made when heads of (regular) garlic are aged under specialized conditions until the cloves turn inky black and develop a sticky date-like texture. And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. For in-the-know chefs, it’s the shortcut to adding intense “what is that?” flavor to everything from mayo to steak. “Nothing compares to black garlic,” says Sarah Rich, the co-chef of Rich Table in San Francisco. “The way it’s aged brings out so many rich subtleties. It’s thrilling to taste something so completely unique.”

Vs. Raw Garlic

(Original) Garlic

Imagine garlic without all of the annoying stuff. Bad breath? Nope. Pungent odor? Nope. Acrid bite? No sir. You know how a great wine gets better with age? That’s what we’re dealing with here.


It’s Healthy

In Taoism mythology, black garlic was rumored to grant immortality. We can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.

How to Use It
•Use the cloves as you would roasted garlic: Purée them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting.

•Powdered, it’s like umami fairy dust: Sprinkle it on anything that wants some earthiness and depth.

Sauerkraut (It's in its Name)

Sauerkraut (It's in its Name)

Overview:

Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes.^[5] The Roman writers Cato mentioned preserving cabbages and turnips with salt.

Sauerkraut took root mostly in Eastern European and Germanic cuisines, but also in other countries including the Netherlands, where it is known aszuurkool, and France, where the name became choucroute.^[6] The English name is borrowed from German where it means literally "sour herb" or "sour cabbage".

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbersand kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.

Health Benefits:

• It is a source of vitamins C, B, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.^[19]
• If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. The fiber and supply of probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.

• Sauerkraut has been used in Europe for centuries to treat stomach ulcers, and its effectiveness for soothing the digestive tract has been well established by numerous studies.

Artichoke (Green and Spiky)

Artichoke (Green and Spiky)

As vegetables go, the Artichoke is among the most fascinating visually. It is as beautiful as it is delightful to eat. You may be interested to know that the Artichoke is actually the bud of a plant from the thistle family and at full maturity, the plant grows to a width of about six feet and a height of three to four. If not harvested from the plant, the bud will eventually blossom into a beautiful, blue-violet flower, which is not edible.
The bud contains the Heart, the delightful, meaty core of the Artichoke, and is topped by a fuzzy center, or choke, which is surrounded by rows of petals, which protect the Artichoke Heart. With their tiny thorns, the Artichoke’s petals reveal their thistle heritage. The thorns aren’t a problem if handled carefully and they soften in cooking. Beware of Artichokes promoted as thorn less, they have smaller Hearts, less meat and their flavor is not as robust. When you prepare an Artichoke, you discard the center “choke” (except in baby Artichokes), but the base of the petals, the center of the stem and the entire Artichoke Heart are completely edible and easy to cook. That’s when all the fun begins!




Buying:

You’ll enhance the pleasure of eating Artichokes if you invest a few extra minutes in making your selection at the local produce section. Pick up the Artichokes and feel the weight. You’re searching for those that feel the heaviest and firmest. Now examine the exterior. You’re looking for Globes that have a healthy green color, compact center leaves and an overall look of freshness (not dehydrated). If you see Artichokes with a blotchy colored or white-blistered exterior appearance, be sure to try one. The appearance of these Artichokes is the result of exposure to colder temperatures and frost. Connoisseurs believe these “Frost-Kissed” Artichokes are more tender and have a flavorful, nutty zest.

KEEPING IT FRESH: CARE, STORAGE AND HANDLING OF ARTICHOKES

Before you get to the really fun stage of cooking and eating your Artichokes, you’ll want to make sure the Globes are in the freshest state possible. For refrigerated storage, slice a dime width off of the Artichoke stem, sprinkle the raw Artichoke stems with water and refrigerate them in an airtight plastic bag. It’s best to cook them within five to seven days after you buy them.

Cooked Artichokes should be cooled completely and covered before you put them in the refrigerator, where they can keep for up to a week. Artichokes are great for cooking the night before. Reheat in the oven or microwave before serving, stuffing, grilling or using as an ingredient in another dish.

Steps on Preparing the Artichoke: