As the temperatures decrease and the seasons change, New Zealanders can heat their kitchens with the best fresh fruit and fruit of autumn.
Roasted fennel, caramelized pumpkin and colorful cabbage are among the striking ingredients of the season.
The 5+ A Day Charitable Trust has called its top 10 autumn choices, including Butternut Squash, Leek, celery, Chile, Feijoas, Mandarins and Persimmons. These ingredients are at their peak and offer great taste, versatility and nutrition at affordable prices.
The Charitable Trust works together with vegetables New -Zeeland to encourage kiwis to add more vegetables to their meals. The campaign includes bus and billboard advertisements, promotions on social media and new recipes to help consumers reach more than five portions of vegetables every day.
“Growing conditions have been ideal and new -Zeeland crops have been among the best in the world lately,” said Carmel Ireland, 5+ a day Charitable Trust Project Manager. “Many autumn fruit and fruit are not daily items. Some people may never have tried fennel, pumpkin or pressimmons before. This is the perfect moment to try something new. “
Butternut squash and pumpkin, closely related, can be used interchangeably in recipes. The deeper the orange color of their meat, the more carotenoids they contain. These connections increase immunity and help protect against diseases. An adult pumpkin has a shiny or somewhat smooth surface, while an unripe sticky feels.
Leeks offer a quarter of the daily folic acid needs of an adult and are a good source of dietary fiber, thiamine and vitamin B6. As a member of the onion family, leek add a mild onion flavor to soups, flakes, cakes, Braises and stews.
The Anijs taste of Fenkel is growing in popularity. Finely sliced or grated raw, it can add crunch to salads, or it can be cooked in stirring or soups. Roasted fennel with Parmesan cheese or fennel, sprout and orange salad are striking dishes.
Cabbage, cooked or raw, brings a food boost. Red cabbage contains high levels of vitamin C, which meets half of the daily recommended intake. Celery is another staple, with fresh, fresh stems that easily break. It offers vitamin K and potassium, which support blood clotting, bone health, muscle and nerve function.
Chilli Peppers provide an extra kick of seasonal meals, while Feijoas, Mandarins and Persimmons are at their best. Feijoas add taste to smoothies and bins, mandarins ensure simple lunch box snacks and pressimmons offer a unique, sweet taste for a short season of six weeks.
“Eating a variety of fresh products is one of the best investments in health,” said Ireland. “The vitamins, minerals, fibers and antioxidants support general well -being. I encourage everyone to take advantage of the premium of autumn as long as they can. “
