To know what to look for in a store or market, here’s a quick guide to seasonal products.
For a long time, this summer delicacy was not taken seriously. It was believed that watermelon simply quenches thirst well and refreshes in the heat. But upon closer inspection, it turns out that it helps get rid of kidney stones, lowers cholesterol due to its high fiber and other antioxidant content, and prevents prostate, lung, or breast cancers. At the same time, the calorie content of watermelon does not exceed 30 kcal per 100 g, and the fat content tends to zero.
The main thing is to choose this wonderful berry correctly. A ripe watermelon can be identified by a dry tail, a pronounced striped pattern and a bright spot on the side. It remains on the part on which the fruit lay when ripe. Ripeness is indicated by the yellow or light orange color of the mark. In unripe watermelons, it will be white. An additional guarantee of maturity will be a ringing rumble if you knock on the watermelon, and if the fruit is squeezed a little, then it should respond with a slight crack.
Serving watermelon depends on preference. You can simply cut it into slices as an independent dish, or you can play with combinations. For example, the cafe “Kusochki” offers to try a salad of watermelon and feta cheese as part of its seasonal menu.
This plant is considered one of the oldest on Earth and is in third place in the ranking of the most important grains, second only to wheat and rice. It is scientifically proven that with regular consumption of corn, the risk of stroke, diabetes, vascular disease and heart disease is reduced. It is easily absorbed and can speed up your metabolism. Moreover, this plant has a positive effect on the work of the heart and nervous system and has an anti-stress effect.
When choosing corn, you need to pay attention to the grains and leaves. For cooking, vegetables that are light yellow or milky white are best suited. In young cobs, the grains sit tightly in their places and do not differ in size from each other. Intense color is a sign of age. Bright yellow corn cooks poorly and grains will be difficult to chew. It is worth choosing elastic and soft cobs, completely covered with leaves. If the leaves have dried up or turned yellow, then such corn is overripe long ago, and if there are none at all, then the vegetable could be treated with chemicals.
Fresh ears are not recommended to be fried or baked, otherwise the beans will lose their flavor and become hard. Boiled or chilled grains can be added to salads or served as a side dish. And in terms of nutritional value, corn can replace potatoes in soups.
These mushrooms have a memorable appearance. Europeans respect chanterelles for their taste and properties no less than truffles. They do not contain larvae or worms, they are easily washed out and do not break during processing. Chanterelles help in the prevention of cancer, are useful for vision and obesity. In addition, these mushrooms are natural antibiotics and are used medicinally by some pharmaceutical companies.
Like other mushrooms, chanterelles grow in families or in groups. They live in coniferous or mixed forests and are located near birches, under hazel bushes or in places where strawberries grow. When collecting them, it is better to cut them off, rather than twist them out of the ground, otherwise the mushroom may break right in your hands. The main thing is not to confuse edible chanterelles with false ones. The latter can be recognized by the uneven color and smooth edges of the cap, as well as a clear border between the leg and the cap. In addition, common chanterelles smell much nicer than their poisonous counterparts.
In preparation, these mushrooms do not require excessive efforts. Usually they are served fried, salted or pickled for the winter, added to hot salads or soups. Chanterelles are also called kosher food and allow adherents of Judaism to include them in their diet.