Tag-Archive for » fruits «

Dec

Fresh Herb, Grapefruit, and Fennel Salad

Good for digestion!

Ingredients:

* 1 large ruby-red grapefruit or 3 blood oranges
* 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
* 1 cup fresh Italian parsley leaves
* 1/4 cup fresh mint leaves
* Extra-virgin olive oil
* Sea salt flakes

Directions:

Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.

Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.

Nov

Bananas, Eat One!

TheSaltyChef

Nutritional Information:
Excellent source of vitamin B-6 and a good source of fiber, potassium and vitamin C.

What To Look For:
Bananas are ripe when the skin is a rich yellow color with a few brown specks.

Easy Storage and Preparation:
Store at room temperature so that fruit will continue to ripen for about a week. You can freeze overripe bananas for later use in breads and muffins.

Best Uses:
Spritz the banana with lemon juice after slicing to prevent discoloration. Use overripe bananas in banana bread or muffins. Brush bananas with orange juice and broil for a fantastic dessert.