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Ezequiel Alvarez

berries, blueberries, blackberries, strawberries, raspberries, cranberries, marionberries, loganberries, and boysenberries (fresh, dried, or frozen) White-fleshed peaches or nectarines with their skins Bing cherries, Royal Anne cherries, or sour cherries Red-, blue-, or black-skinned plums Dried currants Red or black grapes Navel oranges, Valencia oranges, Cara Cara oranges, blood oranges, or tangelos Dark red grapefruits Red papayas, mangoes (ripe or green), red guavas, or red bananas Dark red watermelons, dark orange cantaloupes, or orange honeydew melons Nuts or seeds, such as pecans, walnuts, pistachios, pumpkin seeds, or sunflower seeds (fresh or toasted) Fresh mint or basil
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5467-5477 | Añadido el miércoles, 23 de abril de 2014 02:28:03

Ezequiel Alvarez

RECOMMENDED INGREDIENTS FOR FRUIT SALADS Apples with their skins Berries of any kind, especially wild
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5465-5467 | Añadido el miércoles, 23 de abril de 2014 02:27:20

Ezequiel Alvarez

More often than not, however, the salads are made from some of the least nutritious varieties available, such as Thompson seedless grapes, Cavendish bananas, and Honeydew melons. To eat on the wild side, I recommend choosing the fruit from the following list of more nutritious varieties. Take
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5461-5463 | Añadido el miércoles, 23 de abril de 2014 02:27:06

Ezequiel Alvarez

HONEYDEW MELONS The green honeydew melon, our sweetest melon of all, is also the lowest in nutritive value. In
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5425-5426 | Añadido el miércoles, 23 de abril de 2014 02:23:34

Ezequiel Alvarez

CANTALOUPES
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5400-5400 | Añadido el miércoles, 23 de abril de 2014 02:22:57

Ezequiel Alvarez

Watermelons are one of the rare foods that increase their antioxidant value after they?ve been harvested?provided you keep them out of the refrigerator. Keep a watermelon on your counter for several days and it will have 50 percent more lycopene than it did when you bought it. Chill before serving for
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5395-5397 | Añadido el miércoles, 23 de abril de 2014 02:22:30

Ezequiel Alvarez

How do you know when a watermelon is ripe? Look for one that is beginning to lose its gloss. Then examine the ?ground spot,? the part of the melon that was in contact with the soil. It should be yellow, not green or white. When you tap the watermelon, listen for a hollow sound rather than a flat thump.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5386-5388 | Añadido el miércoles, 23 de abril de 2014 02:21:41

Ezequiel Alvarez

At some point in the domestication of watermelons, a red-fleshed mutant appeared. The red fruits were preferred over white-fleshed varieties and soon became more popular. Lycopene, we now know, provides the red color. Dark red watermelons are one of the best sources of this phytonutrient. In fact, some varieties have 40 percent more lycopene per ounce than ripe tomatoes.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5375-5377 | Añadido el miércoles, 23 de abril de 2014 02:20:16

Ezequiel Alvarez

WATERMELONS
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5368-5368 | Añadido el miércoles, 23 de abril de 2014 02:19:13

Ezequiel Alvarez

Nonetheless, they are refreshing, juicy, low-calorie treats that provide a reasonable amount of vitamin C. If
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5366-5366 | Añadido el miércoles, 23 de abril de 2014 02:18:53

Ezequiel Alvarez

Melons are about 95 percent water, so whatever nutrients they contain are highly diluted.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5365-5365 | Añadido el miércoles, 23 de abril de 2014 02:18:25

Ezequiel Alvarez

Most of the melons that are sold in the summer are grown in the United States, but in spring, fall, and winter they are imported from other countries. In 2010, we imported $478 million worth of melons, most of them from Mexico. The rest came from Guatemala, Costa Rica, and Honduras. We eat, on average, twenty-six pounds of melons a year, which puts them high on our list of favorite fruits.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5361-5364 | Añadido el miércoles, 23 de abril de 2014 02:17:54

Ezequiel Alvarez

For many people, melons are inextricably linked with summer. When
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5356-5356 | Añadido el miércoles, 23 de abril de 2014 02:16:33

Ezequiel Alvarez

5. The guava is one of our most nutritious tropical fruits. Guavas are more nutritious than bananas, pineapples, papayas, and mangoes. Red-fleshed guavas are the most nutritious of all, but even the white-fleshed varieties offer
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5347-5349 | Añadido el miércoles, 23 de abril de 2014 02:16:07

Ezequiel Alvarez

Mangoes deserve to be eaten in greater quantity. Mangoes have five times more vitamin C than oranges, five times more fiber than
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5344-5346 | Añadido el miércoles, 23 de abril de 2014 02:15:43

Ezequiel Alvarez

3. Papayas are gaining popularity in the United States. Papayas have a glycemic load of 3 and are an excellent source of vitamin C. Red-fleshed papayas are more nutritious than golden-fleshed varieties and are beginning to show
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5341-5343 | Añadido el miércoles, 23 de abril de 2014 02:15:24

Ezequiel Alvarez

2. Extra-sweet varieties of pineapples are more nutritious than the traditional variety. The Cayenne pineapple, our most widely sold
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5336-5338 | Añadido el miércoles, 23 de abril de 2014 02:15:09

Ezequiel Alvarez

TROPICAL FRUITS: POINTS TO REMEMBER 1. Bananas are relatively high in sugar and low in phytonutrients.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5330-5332 | Añadido el miércoles, 23 de abril de 2014 02:14:50

Ezequiel Alvarez

Their aroma is a better guide. The fruit should have the distinctive aroma of a mango without any hint of ammonia, which is a sign of an overripe fruit. Their firmness is another clue. When you press the fruit gently between your palms, it should have a slight give. Mangoes will ripen at room temperature after they?ve been harvested. If you bring home a semiripe fruit, you can
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5265-5268 | Añadido el miércoles, 23 de abril de 2014 02:13:48

Ezequiel Alvarez

nectarines, the redness of a mango is not a good indicator of its ripeness.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5264-5265 | Añadido el miércoles, 23 de abril de 2014 02:13:22

Ezequiel Alvarez

Mangoes have five times more vitamin C than oranges, five times more fiber than pineapples,
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5263-5263 | Añadido el miércoles, 23 de abril de 2014 02:12:56

Ezequiel Alvarez

In fact, worldwide, people eat ten times more mangoes than apples. The reason for this extraordinary volume is that the fruit is a staple in many of the most densely populated regions of the world?China, India, Southeast Asia, and Latin America. We should become better acquainted with this fruit. A ripe mango can be as sweet and creamy as a peach.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5259-5262 | Añadido el miércoles, 23 de abril de 2014 02:12:36

Ezequiel Alvarez

MANGOES Most people in this country have never eaten a mango (Mangier indicia).
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5258-5259 | Añadido el miércoles, 23 de abril de 2014 02:11:58

Ezequiel Alvarez

Color is the most important clue to ripeness. A ripe papaya is mostly yellow or orange-yellow. Press the rounded end of a papaya and it should have a slight give, but the stem end should be firm, not soft. A semiripe papaya will ripen very quickly. If the skin is equal parts green and yellow, it will become fully ripe in just two to four days at room temperature.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5250-5252 | Añadido el miércoles, 23 de abril de 2014 02:11:24

Ezequiel Alvarez

the fruit is shaped like a truncated football and weighs between two and five pounds. This red-fleshed papaya has twice as many carotenoids as the golden Solos. It costs less per pound as well. ?I?d eat more papayas,?
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5248-5250 | Añadido el miércoles, 23 de abril de 2014 02:10:22

Ezequiel Alvarez

The pulp is a golden color. Some supermarkets now carry a much larger variety of papaya that has four aliases?
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5246-5247 | Añadido el miércoles, 23 de abril de 2014 02:10:09

Ezequiel Alvarez

Modern varieties range from pear-size to football-size. The flesh can be red, green, yellow, orange, salmon, or pink. The Solo is the most common variety in US supermarkets.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5245-5246 | Añadido el miércoles, 23 de abril de 2014 02:09:17

Ezequiel Alvarez

We now import more papayas than any other country in the world. Papayas (Carica papaya L.) originated in the tropical forests of the Americas.
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5242-5243 | Añadido el miércoles, 23 de abril de 2014 02:09:00

Ezequiel Alvarez

PAPAYAS
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5240-5240 | Añadido el miércoles, 23 de abril de 2014 02:08:27

Ezequiel Alvarez

Pineapples are harvested when ripe and do not continue to ripen once they?ve been harvested. If held too long, they begin to spoil. To choose a fresh pineapple, look for crown leaves that are a deep green color with no signs of fading or browning. If you can pluck a leaf from the crown, it may be over the hill. When
Eating on the Wild Side - Jo Robinson - Tu subrayado en la posición 5236-5238 | Añadido el miércoles, 23 de abril de 2014 02:08:20

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