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EXOTIC VEGETABLES AND
FRUITS
-
Jerson FernandesAccor Management Trainee-Culinary
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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DRAGON FRUIT
• Similar to lychees and rambutams
• Can be bought fresh, diced orcanned
• Has a fleshy sweet interior similar intaste to lychees or rambutans
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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
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