Recipe Corner
by Tiana Celesia, R.D.
The First Fruits of Summer
April showers bring...May fruits. A number
of fresh fruits start their official season this month (although
with modern transportation and technology we may see them throughout
the year). These include apricots, blueberries, sweet cherries,
mangoes, nectarines, peaches and plums.
Apricots, peaches and nectarines are high in
beta carotene. They are excellent fresh and are very versatile.
They can often be used interchangeably in recipes.
Mangoes are also an excellent source of beta
carotene and vitamin C and although excellent in chutney, are best
eaten fresh. The best way to prepare a mango for eating is the "quick
mango cube method" pictured here:
Slice off each side of the mango along the
seed. The seed is flat, in the same plane that the mango is flat.
Hold one portion of mango, peel side down. Score the fruit down
to the peel in tic-tac-toe fashion. Hold scored portion with both
hands, and bend the peel backwards. Cut cubes along peel. Remove
remainder of fruit from edges of seed.
Sweet Spiced Apricot Chutney
from The Complete Vegetarian Cuisine by Rose Elliot
4 pounds fresh apricots, pitted and chopped
2 small apples, peeled, cored, and chopped
3/4 cup raisins
2 1/2 cups white distilled vinegar
1 1/3 cups granulated or light brown sugar
1 tablespoon ground ginger
3 cloves garlic, crushed
1 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne
1 teaspoon salt
Put all the ingredients into a large saucepan.
Bring to a boil, then cook gently, uncovered, stir-ring occasionally,
for about 1 1/2 hours, until the mixture is thick and no excess
liquid appears when it is parted with the spoon. Spoon the mixture
into warmed, sterilized jars and cover immediately with airtight,
vinegar-proof tops. Label when cold. Store in a cool, dry place.
Makes six cups.
Approximate nutrition per 1/4 cup: 92 calories,
23 grams carbohydrate, 1 gram protein, no fat, 2.5 grams fiber,
94 mg sodium
Poached Peaches (serves 6)
from The New Basics by Julee Rosso & Sheila Lukins
6 large ripe peaches
2 cups dry white wine
5 cups water
8 pieces crystallized ginger
Carefully peel the peaches. Fill a medium-size
heavy saucepan with the wine, water and ginger. Bring to a boil
over medium heat. Gently place the peaches in the liquid, reduce
the heat to low, and simmer for 1 minute. Using a slotted spoon,
remove the peaches and set them aside to cool. Discard the liquid.
Approximate nutrition per serving: 91 calories,
11 grams carbohydrate, 1 gram protein, no fat, 7 grams alcohol (maximum,
as most is discarded with the liquid).
Peach Crisp (serves 6)
from The Joy of Cooking by Irma Rombauer & Marion Rombauer
Becker
4 cups sliced peaches
2 tablespoons lemon juice
1/2 cup flour
1/2 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt (if butter unsalted)
Preheat oven to 375 degrees F. Place peaches
into an ovenproof dish. Season with 2 tablespoons lemon juice. Put
remaining ingredients into a bowl and work like pastry with a pastry
blender or fingertips. The mixture must be lightly worked so that
it does not become oily. Spread these crumbly ingredients over the
fruit. Bake about 30 minutes. Serve hot or cold.
Approximate nutrition per serving: 224 calories,
39 grams carbohydrate, 2 grams protein, 8 grams fat (5 saturated),
20 mg cholesterol, 2 grams fiber, 175 mg sodium.
Tiana Celesia is a registered dietician
who consults with various organizations and individuals.
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