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Eating in Season – Oranges

Oranges, also known as “apples of the sun”, are thought to have originated in Southeast Asia – the Arabs introduced oranges into Europe in the 16th century. The fruit got noticed for its potent aroma and by the 17th century they were cultivated avidly in greenhouses and served raw with meat dishes (before that, the oranges were boiled and stewed).

Oranges have a long history of healing. Back in the 12th century orange peel was brewed as a tonic tea for the digestion. Today, oranges are beneficial in healing all disorders of the respiratory system, as well as preventing and alleviating asthma and viral infections.

American researches have discovered that oranges, grapefruits, and tangerines are excellent preventative and curative foods against heart disease and cancer. The vitamin C and bioflavonoids from oranges prevent clumping of red blood cells, which can cause heart attacks. The antioxidants in citrus fruits promote better circulation and distribution of oxygen to the tissues and cells of the body, as well as prevent free radical damage.

Eating in Season – Radishes

Radishes are one of my favorite winter vegetables, I guess because it was a local staple vegetable back in Belarus, where I grew up.

Radishes belong to the mustard family, which explains their sharp taste. Although we are most used to red radishes, but it can be found in white, black, purple, rose and even lavender.

Most people don’t think of radishes as super nutritional veggie, and they could not be further from the truth.

Eating in Season - Cauliflower

Cauliflower is an excellent vegetable to add to your diet during cold winter months. Cauliflower belongs to the cruciferous family. It is an excellent source of fiber, which helps to improve colon health and can even help prevent cancer. Cauliflower is high in potassium and low in fat. After citrus fruits, cauliflower is your next best source of vitamin C. Folate (a B vitamin needed for cell growth and replication) is also found in cauliflower. Folate is essential for proper tissue growth and it is often recommended that women who are pregnant or may become pregnant eat significant amounts of cauliflower in order to help their unborn children develop properly. 



Eating in Season - Pumpkin

Even though we are past Halloween, pumpkins are in season until March.

Pumpkins have a mild sweet flavor and are neural to cooling in nature. They are high in beta-carotene, and also contain vitamins B and C, potassium, sodium, and carbohydrates. Pumpkin seeds are rich in zinc, they are strengthening to the adrenal glands and prostate gland and are considered a remedy for tapeworm and roundworm.

Eating in Season – Beetroot

Beet’s “Biography"

Hippocrates was using beetroot leaves as bandages around 400BC.

The Greeks ate the leaves of the beetroot and valued the root for its medicinal qualities but it was the Romans who first cultivated it and brought it to the table. The Victorians knew beetroot as the 'blood turnip'.

Some ancient civilizations regarded beetroot as an aphrodisiac. The sill-standing brothel in Pompei (the city which was destroyed in 70 AD by the erupting volcano Mountain Vesuvius), has a picture of beetroot on its walls, among the many frescos. Beetroot contains high levels of the mineral boron, which is thought to influence the production of human sex hormones.

Eating in Season - Cranberries

Sadly, many Americans know cranberries only as a sauce that goes with their traditional Thanksgiving dinner. However, long before the colonists first arrived in the new land, the American Indians used cranberries not only as food, but also as dye, and for medicinal purposes. Primary among these uses was as a poultice to heal wounds. The tannin content of cranberries made them excellent as a poultice.

Cranberries are harvested in the late fall, so it is understandable that they are considered a holiday food. Their beautiful red color and tart taste make them a great addition to salads, vegetables, grains and desserts. While fresh cranberries are in season in the fall, frozen and dried cranberries can be found year-round.

Eating in Season - Broccoli

Though broccoli is available year round, its peak season is from October to April.

Broccoli is in the Brassicaceae family whose other members include cauliflower, kale, cabbage, collards, turnips, rutabagas, Brussels sprouts, and Chinese cabbage.

The Brassica vegetables all share a common feature: their four-petaled flowers bear the resemblance to a Greek cross, which explains why they are frequently referred to as crucifers or cruciferous.

Nutritional Power House

Broccoli is the superhero of the vegetable kingdom with its rich vitamin A content - broccoli's dark green color is an indicator of its hearty carotene content. Though a bit on the bitter side, broccoli leaves are completely edible and also contain generous amounts of vitamin A.

Eating in Season – Pomegranate

Pomegranate is one of my top 5 favorite fruit. I am thrilled they are now in season!

Pomegranates have been a part of human diet for centuries, mentioned as early as Ancient Greek mythology. 

In the Northern Hemisphere, the fruit is typically in season from September to January. In the Southern Hemisphere, it is in season from March to May.

Pomegranate juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B₅ potassium and antioxidant polyphenols.

Several recent studies have shown significant potential health benefits from drinking pomegranate juice. Health Diaries lists the following benefits:

Fights Breast Cancer Studies in Israel show that pomegranate juice destroys breast cancer cells while leaving healthy cells alone. It may also prevent breast cancer cells from forming.

Lung Cancer Prevention Studies in mice show that pomegranate juice may inhibit the development of lung cancer.

Slows Prostate Cancer It slowed the growth of prostate cancer in mice.

Eating in Season - Passion Fruit

Native to Brazil, passion fruit grows on a vine in tropical regions, such as New Zealand, Hawaii, Florida, and California. New Zealand’s passion fruit is purple while the Hawaiian variety is yellow. The name "Passion" doesn't allude to aphrodisiac qualities in the fruit. Rather, it is alludes to the flowers of the plant, which are thought to resemble a crown of thorns such as that worn by Christ. 

Passion fruit has a tough, smooth, waxy skin that can be either yellow or purple. Purple ones have black seeds and are richer in fragrance and flavor. The yellow ones have brown seeds, and are less juicy. The purple ones are preferred for eating; the yellow ones are made into juice and preserves. The seeds are edible so you can eat the orange pulp straight from the shell. The flavor is like a cross between melon and guava. You'll get about 1 tbsp. pulp from one of the egg-shaped, 2-inch-long passion fruit.

Nutritional Facts. Passion fruit is a good source of vitamins A and C, as well as potassium and iron. If eaten with the seeds, a serving is an excellent source of fiber.

Per 100g (of pulp and seeds): 90 calories, 21.2g carbohydrates, 13mg calcium, 64mg phosphorus, 348mg potassium, 28mg sodium, and 30mg Vitamin C.


Selection.
Choose large, heavy, and firm fruit. When ripe, passion fruit has wrinkled, dimpled, deep purple skin. Skin is old-looking, but does not mean the fruit is rotten. Mold does not affect quality and can be wiped off. Fruit color is green when they are immature, changing to shades of purple, red or yellow as they ripen. Leave at room temperature to ripen. The skin will wrinkle, but the fruit will not soften much. Once ripe, store in the refrigerator up to 1 week.

Preparation.
Passion fruit is generally eaten fresh but may be used in sauces and fillings. To eat, just cut them in half lengthwise, and scoop out the pulp with a spoon and eat. You don't eat the skin. You can also spoon the pulp over ice cream or other soft fruits. The pulp makes a delicious jam or jelly and the seeds add a unique crunchy texture. However, if you want to remove seeds, just strain the pulp in a non-aluminum sieve, or use cheesecloth, squeezing to extract the juice.

Eating in Season - Parsnip

Parsnip is a root vegetable related to carrots. It is eaten for its long, white, edible, fleshy root. Parsnips are available year round but their peak period is during fall and winter.

Parsnip is an excellent source of potassium (600 mg per 100g), Vitamin C, folate, manganese, copper, magnesium, phosphorus, dietary fiber. It also contains lesser amounts of Vitamins B1, B2, B3, Vitamin C, iron, and zinc.

When shopping for parsnip look for small to medium, well-shaped roots, avoid limp, shriveled or spotted parsnips. Avoid those that are overly large as they sometimes have a woody core.  Can be refrigerated up to 2 weeks.

Parsnip can be eaten raw”: use a spiral slicer to make pasta, along with zucchini and carrots. Or process equal parts of parsnip and cauliflower in the food processor to create raw “rice”.

Please be aware that some people can have an allergic reaction to parsnip, and parsnip leaves may irritate the skin.