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Winter Fruit and Vegetables: Recipes and Tips

Give your cold-weather menus a kick with interesting winter fruits and veggies.

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Cooking Tip: Green beans are most often cooked by microwaving, steaming, stir-frying, or boiling. The key is to cook only until tender-crisp. If stir-frying, cut the beans in 1-inch pieces so they will cook quickly along with the other ingredients.

 

Guava (September-March)

Nutrition Tip: One guava contains 5 grams of fiber (a combination of soluble and insoluble), and 10% of the recommended daily amount of vitamin A, Vitamin B6, and 220% of the recommended daily amount of vitamin C.

Storage Tip: Ripen at room temperature, if needed. You can store guavas at room temperature for up to one week, or refrigerate for up to two weeks.

Prep Tip: Guavas have sturdy skin, so you can cut them in half and scoop out the semi-soft inside flesh with a teaspoon (discard the shell). They're ready to eat when the fruit gives slightly to gentle pressure.

Cooking Tip: Use uncooked guavas in recipes in place of strawberries and kiwi. Use them cooked in pies, breads, or preserves, or cold or hot in sauces, juices, or sorbets.

 

Kiwi (October-March)

Nutrition Tip: One kiwi contains 3 grams of fiber (mostly the insoluble type), and 76% of the recommended daily amount for vitamin C.

Storage Tip: They're ready to eat when they give slightly to gentle pressure. Really soft kiwi fruit is too ripe to eat. Ripen at room temperature, or refrigerate in the crisper drawer for three to five days.

Prep Tip: The skin on kiwi fruit can be eaten if desired. But if you want to peel them, cut in slices and then peel; use a paring knife to cut off the ends and then remove the skin; or cut in half and scoop out the flesh with a spoon.

Cooking Tip: Kiwi is usually enjoyed raw. Pureed kiwi can be used to make all types of sorbet or margaritas. Kiwi is a beautiful addition to desserts and salads.

 

Kumquat (November-July)

Nutrition Tip: Four kumquats contain 5 grams of fiber (mostly the insoluble type) and 38% of the recommended daily amount of vitamin C.

Storage Tip: Store kumquats in a cool area for up to 7 days, or refrigerate unwashed, wrapped in plastic, and in the crisper drawer up to two weeks.

Prep Tip: Kumquats look like tiny oval oranges. Here's the fun part -- the entire kumquat is edible (peel and all!) Roll the fruit gently between your palms to release the fragrant oils. Eat them whole, chopped, sliced, or halved.

Cooking Tip: Add them raw to all sorts of salads, or cook them (bake, broil, sautee, or simmer). Kumquat's flavor works well with fish, pork, or game or in marmalade or relish.

 

Orange(December-April, some varieties)

Nutrition Tip: One orange (2 1/8-inch diameter) contains 3.5 grams fiber (a combination of soluble and insoluble fiber) and 11% of the recommended daily amount of vitamin B1 and folic acid, and 107% of vitamin C.

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