Tuesday, June 20, 2017

Taste of Summer Series: Coconuts

Image result for coconut in water   

Hey Guys
  We are one day away from summer officially beginning! I do not know about you but I am excited for more beach days, water parks and bbq's. I know summer 2017 will be a memorable one. 

   This week coconut is our focal point in our Taste of Summer Series. Scientist have yet to discover where this fruit originated but are still doing research; in examining this study I found a palm scientist named Odoardo Beccar who "suggests that the coconut is of Old World origin and more than likely came from the Indian Archipelago or Polynesia". Made up of three layers the exocarp (the green shell), mesocarp (surrounds woody layer), and endocarp (layer surrounding the seed). Typically when purchased at grocery stores the exocarp and mesocarp are removed leaving the endocarp also know as the woody layer exposed. This peculiar fruit is technically under three types of classifications a seed, a drupe and a nut.
Image result for coconut water

   Many are familiar with coconut water and its mild naturally sweet taste, however some do not know that the water is a wonderful help to those with diabetes as it helps control blood sugar levels due to the glucose amount in the seed water. It is also a good source of rehydration second to water, having lots of potassium, dietary fiber plus the water comes straight from the seed of the fruit. I must mention that coconut oil is excellent for skin and hair; being antimicrobial, antifungal and a great moisturizer on it's own. I personally use it on both myself every day and attribute my soft moisturized hair and skin to coconut oil. Another fun fact is that the white inner layer also known as white meat can be eatten raw, toasted, dried, sweetened or creamed to make coconut milk. 

   Unfortunately, with the good there is also bad. Contrary to popular belif coconuts have little vitamin and mineral content; also it has the highest saturated fat attributes of all fruit/seed oils. My recommendations are using coconut oil for food maybe twice a week, opting more for olive oil or safflower oil. Additionally, limit drinking the water on a consistent basis. 

 Hopefully, you have gained new information on cocnut, cocnut water and cocnut oil in the this series, see you next week.

As always,
 Bon Mangè

Friday, June 2, 2017

The Taste of Summer Series

Happy June!

We are half way through the year! How are your goals coming along?  If not so great remember that it's never too late to begin or get back on the wagon. But for now, let's enjoy the beautiful season change from spring to summer. This includes sunny days, warm summer nights, many activities outside and of course luscious fruits. One of them being Mangos.

Mangos are a delicious, sweet, tart and juicy fruit. Native to the Caribbean; Haiti in particular, Latin America, India and some parts of Asia. Found in many fresh markets across the states, there is an array of bright colors and shapes to be seen of this fruit. Most popular being bright yellow, green, orange flesh. This fruit is high in Vitamins A & C, and also has a high dosage of beta carotene. Helping the absorption of vitamin A in the body, containing antioxidants to fight cancer, slow aging and detoxing your system.

 Most of the mangos imported into the United States are from Mexico, Central America, and Haiti. The Haitian mango better known as The Francine is very popular and in demand everywhere for its sweet taste and firm texture. They are especially desired in the summer months. This mango pictured below has a green & orange color on the outside with a sweet yet firm texture on the inside. Grown in the months of April to July with June and July being peak season. It is especially great with chutneys, smoothies and as a quick snack.

Image result for the francine mango
Photo Credit: thepacker.com
A quick way to incorporate this fruit into your diet this summer is adding it to salsas, using it with other seasonal fruits for a smoothie, eating it raw, making a fruit salad or following any of the recipes below.

Mexican Appetizer & Snack: Sliced fresh mangos topped with cilantro, and chili powder

Haitian Smoothie: Freshly sliced mangos, freshly sliced papaya, almond milk, sugar, and blend

Indian Dessert: Fresh mangos pureed, yogurt curd, cardamom, sugar, blended chilled and served

As Always,
 Bon Mange