What’s in season?
The Pitaya, also know as ‘Dragon Fruit’ is cultivated right here in Florida and is the fruit of several different cactus species. It has a mild, sweet taste and is one of the most beautiful fruits I’ve ever seen 😍.
Starfruit, also knows as carambola, gets its name from the five ridges running down its sides that shape a star when sliced down the belly. It is rich in antioxidants, potassium, and vitamin C! It’s light, sweet, and juicy and tastes delicious raw or cooked.
The rambutan is a wild looking fruit with bright and deep red colors. It is closely related and tastes very similar to the lychee.😋
I bought all these beautiful fruits at the @yellowgreenfarmershollywood. It’s a great day for the whole family!😋😋
M A N G O E S
The season of stone fruit is on its way and has started here at the Bardon Shed.
Fresh mangoes are in store today & ready to eat! These large mangoes are $4.99 each.
Come in and taste our sweet fresh produce.
Using seasonal Ontario peaches to make this peach and ginger vinaigrette 🍑🍑🍑 Ingredients:
1 Peach, pitted
Thumb size of Ginger, fresh, peeled
3 tablespoons Olive Oil
1 tablespoon Agava Syrup
1 tablespoon White Vinegar
1 teaspoon Poppy Seeds
Small pinch of Sea Salt
1. Combined all ingredients together except poppy seeds. With a hand blender, blend until the mixture becomes smooth.
2. Stir in the poppy seeds. Drizzle the dressing on the salad green. Serve immediately.
My White Wine Sangria recipe is quite versatile. The fruit used in the cocktail can be interchanged based on what is in season in your state or country. The beverage with roots in Spain & Portugal, can be created 12-24 hours in advance of your next brunch or gathering. See the full recipe ⬆️ link in bio.
Summer time aka eat as much fruit as you possibly physically can before the season ends. The nuts & yogurt here are really just vehicles for consuming 5 different fruits at one time.
For all my granola lovers out there, as tasty as that crunchy treat is, it’s typically loaded with sugar, carbs, and calories. The reason granola is in those fun big clusters is due to sticky sugar holding it together - maple syrup, honey, molasses to make a few. So while it’s totally cool (& let’s be real, delicious) to sprinkle it on your yogurt for an additional crunch, it should not be the center of your meal. Instead, swap it out for chopped nuts. Same crunch, less sugar, more protein & fat. Especially when the fruit is as sweet as it is right now, you really don’t need any added sugar to make this meal/snack/dessert 👌🏻.
If you’re thinking “no Raheli, I don’t want your stupid nut substitution suggestion, I want the real legit GOOD stuff!” I hear you loud & clear. Feel free to use your fav granola in moderation, try a lighter sugar brand (I like @purely_elizabeth ) or make your own! I’ll be posting a recipe soon so keep an eye out!
Anyone have any other low sugar granola brand they recommend?
Side note: the fruit at the top left are pluots, a cross between a plum & apricot. If you haven’t tried it before, you must try it ASAP!!
Another one of Thailand’s amazing tropical fruits: dragon fruit!
Dragon fruit (aka Pitaya) is actually a member of the cactus family 🌵
It gets its stunning color from lycopene, which is a powerful antioxidant that helps prevent cancer, keeps our eyes healthy, improves heart health, and supports bone health.
Other known benefits of dragon fruit include boosting the immune system, promoting quicker recovery from wounds and bruises, and reducing the risk for respiratory problems.
Even though the color is bright and bold, the flavor is actually pretty mild, sort of like a mellow blend of kiwi and pear, with a crunchy texture.
You can scoop out the insides and eat it plain, put it in a smoothie, or slice it to put on top of oatmeal or yogurt.
Have you ever tried it? What did you think?