Articles - A Healthy Diet:

We are supposed to eat five portions of fruit and vegetables a day, as recommended by
Herbs put the finishing touches to meals. However, their aroma can only be fully appreciated if
When bananas have been left in the fruit bowl for a long time, the overripe, brown fruit can be
Scorzonera or black salsify is not a particularly good-looking vegetable with its dark, earthy skin.
You can’t concentrate or your tummy is rumbling. Many people grab the simplest solution – a

Oranges and lemons, clementines, mandarines and grapefruit – they’re a welcome addition to the choice of fruit available in winter. Oranges are top of the popularity list, with every German eating over six kilograms a year. Clementines are next with per-person consumption over four kilos a year, demand for lemons and grapefruit is lower.

Oranges and mandarines are delicious however you eat them. There are many uses for the juice, flesh and rind of citrus fruit: they add a fruity note to hearty meals, sharpen up salads and make wonderful side dishes. They’re often the dominant flavour in desserts, they add a fresh note to many soft drinks and their colours and textures decorate many sweet and savoury dishes. The grated skin of untreated fruit has been used for centuries as flavouring for everything from cakes to soups.

Lemon juice is practically indispensable in the kitchen. Not only to lend its sharp, clean flavour to many dishes, but also to prevent cut fruit and vegetables oxidising and turning brown. It also tenderises chicken and fish. You’ll get more juice if you use an electric or mechanical press rather than simply squeezing the lemon half in your hand. If your recipe calls for lemon rind, you can peel the lemon thinly with a sharp knife. For fine, thin julienne strips, use a potato peeler or better still a special lemon zester. If you’re using the lemon peel to flavour a sweet dish, rub a sugar cube over the skin and then use it in the recipe.

Citrus fruits are an outstanding source of vitamin C. Just one grapefruit or orange covers an adult’s daily vitamin C requirements. Because vitamin C is destroyed by oxygen and heat, it’s best to prepare the fruit just before it’s going to be eaten. If you’re cooking with citrus components, choose a gentle heat and don’t keep the dish warm for any length of time, otherwise you’ll have the flavour but not the vitamins.

Source: Dr. Claudia Müller,

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