20524737 exotic vegetables and fruits

5/10/2018 20524737 Exotic Vegetables and Fruits - slidepdf.com

http://slidepdf.com/reader/full/20524737-exotic-vegetables-and-fruits 1/20

EXOTIC VEGETABLES AND

FRUITS

-

Jerson FernandesAccor Management Trainee-Culinary



ASPARAGUS• Discovered more than 2000 years ago in

the Eastern Mediterranean region

• Revered by the ancient Romans andGreeks for its medicinal qualities

•

Used widely today in salads, and asaccompaniments to main courses

• Best eaten raw or close to raw – justlightly tossed/grilled with oil or butter or

simply boiled

• Very highly rated white variety alsoavailable

• Greek word ‘aspargo’ meaning shoots



BROCCOLI• Italian in origin

• From Latin word ‘brachium’ meaning

branch

• Very rich in vitamin C and solublefibres – very nitritious

• Eaten raw or in salads, usually boiledor steamed served as appetisers

• Not natural in origin, artificiallycreated by man

• Resembles cauliflower



ARTICHOKES

•

Originates from the Mediterranean region – one of the oldest food known to man

• Has intimidating exterior but soft edibleand delicious heart

•Can be served as entrée, appetiser, sidedish or garnish

• As appetisers, usually with melted butteror mayonnaise

• Usually steamed, boiled, sauteed or grilled• Rich in vitamin C and folic acid

• Various types – Jerusalem, Globe, Roman,Californian



ZUCHHINI

• Italian in origin• Part of the squash family

• Available in red or yellow colours also

• Usually sliced and grilled, served pickledas appetisers, or as accompaniments tomain courses

• Also used grilled in sandwiches andsalads

• May also be scooped out and stuffed withvarious fillings as canapes and bar snacks



AVOCADO

•

This pear shaped fruit has a palefleshy interior

• Originates from Central America, and

widely used there• Can be eaten raw, in salads or for

condiments – guacamole

•

Also used to extract oil• Rich in oil, vitamin B, low in sugar



SNOWPEAS

• These are edible pea pods• Originally from Europe, used

extensively in Asian cooking also

• Called ‘mangetout’ or ‘petit pois’ inFrench

• Is usually boiled, and used in salads,

or as accompaniments• Eaten raw or close to raw



BRUSSEL SPROUTS•

Originated in Belgium in 1200s, laterlargely cultivated in Belgium and Italy

• From the cauliflower family, it is similar totaste except more mild and dense texture

• It is very rich in Vitamin C, K, phosphates,and has cancer preventing properties

• Usually boiled and salted, used in salads,

or tossed in butter or oil and served as anentrée or accompaniment to meats

• Grow maximum to the size of a golf ball



ENDIVES• From the chicory family, the best types come

from Belgium• The ones for human consumption are

artificially cultivated in the absence of sunlight

• It is 94% water, and is good for weight loss

• Rich in vitamin A, it is good for the intestine,prevents constipation and cancer

• Usually eaten raw in salads having a yoghurtor cheese based dressing

• Can be lightly tossed in butter or oil andserved as accompaniments to fatty meats likepork



LEEKS

• Native to Europe• They are from the onion family, but milder to

taste

• Has sweeter flavour and subtle fragrance

• Hence they are often cooked and served as aside vegetable

• They can also be braised, served in various

sauces, au gratin, or in soups• A smaller variety called Welsh leeks

originates from Siberia



BOK CHOY

• Also called Chinese cabbage

• Used extensively in Chinese cooking

• A full green leaf cabbage variety

• Similar in taste to spinach

• The leaves are spicy hot while stem is milder

• Acquires sweet flavour when boiled or

steamed• Very nutritious, full of vitamin C and has lots

of water



FENNEL

• Similar in taste to celery, it is crispand crunchy when raw

• Cooked fennel has milder, aniseflavour

• Chilled raw fennel is added to salads

•

In Mediterranean cooking, the bulb isboiled and diced and added to rice,pasta or polenta dishes



CELERY

• Celery is an aphrodisiac• The leaves can be used to flavour

stocks, sauces and soups

• The stem can be diced and used rawin salads (Waldorf salad)

• Celery can also be boiled and used in

warm preparations• Originates in Europe



MANGOSTEEN

• Called the ‘queen of tropical fruits’

• The fruit is delicious and has many

health benefits

• It has anti-oxidants and helps inweight loss

• Eaten on its own, or in juice form



RAMBUTAN

• Also called ‘hairy lychee’

• Small red in colour, oval shaped

• Native to Thailand

• The interior is fleshy and sweet

•

Often too delicate to export



MANDARIN

• Fruit from the orange family

• Cross between sweet lime and orange

• From South Africa

• Extremely sweet with a tinge of sourness• Very popular as a juice served for

breakfast

•

Also used for oil which is good for skin• Even used in a liqeuer – Mandarino

• Rich in vitamin A and C



KIWI FRUIT

• Originates from New Zealand

• Dark brown hairy rough exterior

•

Looks like a baby potato• Fleshy soft bright green interior,

sweet sour to taste

•

Rich in vitamins and minerals• Used in number of desserts, fruit

salads, and eaten on its own also



PASSION FRUIT

• This aromatic fruit has a tart, tropicalflavour

• They have small edible seeds

• The juice of this fruit is used insquashes, syrups, sorbets etc.

• There is also a passion fruit basedliqeuer - Passoa



DRAGON FRUIT

• Similar to lychees and rambutams

• Can be bought fresh, diced orcanned

• Has a fleshy sweet interior similar intaste to lychees or rambutans



DURIAN

• Called king of fruits in South EastAsia

• Has fleshy interior, with mild onionlike flavour

• Once opened, it has a very foulodour – banned in Singaporean

subways• Very popular in the SE Asia, but not

much in the West

20524737 exotic vegetables and fruits

Documents