John Myers
Now enough with winter! Pineapple, mango, and kiwi bring us the Caribbean into the house. Since many types of fruit are currently only available as imports, this month we will show you recipes for exotic fruits.
Pineapple – sweet slimmer?
The pineapple is a real all-rounder, as they say in modern German. It is suitable for desserts, savory dishes, or as a small snack. Pineapple not only tastes fruity-sweet and delicious, but it is also more than healthy, as it is full of vitamins and trace elements. But is the rumor that pineapple helps you lose weight true? no, On the one hand, it supplies the body with important nutrients with few calories, has a draining effect due to potassium and raises the serotonin level, which puts you in a good mood during long diet phases. On the other hand, science has not been able to prove that the thiamine it contains causes the body to convert carbohydrates into energy. So far, unfortunately, this has only been possible with one’s own physical movement. Under no circumstances should you do without pineapple, because it supports digestion and promotes blood circulation.
By the way: Canned pineapples are often not only sweetened but have been preserved in any case, which always results in a loss of vitamins. So use fresh pineapples whenever possible.
Mango – queen of fruits
Mango, the Indian national fruit, is the world’s most consumed fruit. And that’s not just because of their almost heavenly taste. Despite its high fructose content (caution: carbohydrates!), the mango is considered lightweight with 60 kcal per 100 grams and contains a lot of important nutrients. It can also be used in a variety of ways in the kitchen thanks to its firm flesh. Mango’s most famous use is mango chutney, a spicy Indian sauce. The drupe contains a lot of iron and beta-carotene. One mango covers the entire daily requirement for vitamin C and vitamin A. It is also ideal for baby food. The “divine fruit”, as it is also called in India, strengthens muscles and bones, has a calming effect on digestion, and keeps you full for longer thanks to its high fiber content. No wonder, then, that the mango is also used as a remedy in many cultures.
By the way: Fully ripe mangoes can be recognized by the small black dots on the skin.
Kiwi-feathered vitamin bombs
It depends on the perspective: on the one hand, the kiwis look like their feathered namesake from New Zealand, on the other hand like little bombs – more precisely: vitamin bombs! Because with a small kiwi you cover your entire daily requirement of vitamin C. A special feature: the small seeds around the white core contain important omega-3 and omega-6 fatty acids. For several years now, the classic, furry, green kiwi has been joined by a golden companion with smooth skin: the gold kiwi. It tastes sweeter than its green colleague and differs only slightly from the ingredients. Incidentally, both varieties are the perfect snacks for everyday use, because the easiest way to get to the pulp is to cut the fruit in half with a knife and scoop it out with a teaspoon like a yogurt cup.
By the way: If you use kiwis together with milk, bitter substances will develop. Blanch the peeled fruit briefly in sugared water to destroy the enzyme responsible for the formation of the bitter substances.
