Serving fruit Recipe: Vegetarian
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Many traditional recipes spoil the nutritional value of fruit by adding excessive amounts of sugar, in pavlova, vacherin, or as a sugar syrup. Or excessive amounts of fat when served in pastry, or in fruit fools or ice cream.
Most fruit should be served when ripe with only their own juice.
Fruit that are slightly sour can be served with low-fat yogurt, rather than having sugar added.
Fruit to be served hot are best cooked in a microwave oven, where no extra water need be added.
Fruit can also be served sauteed in a little butter.
Fruit salads can be served with the fruit thinly sliced or cubed. When a melon has been used, the fruit salad can be returned to the scooped out melon shell when served.
Copyright Peter Thomson 2012-February-4
What is a healthy balanced diet?
Starchy foods - the basis of the diet
Plenty of fresh fruit and vegetables
Health is also dependent on exercise
Food Supplements pros and cons
Vitamins, Minerals and Trace Elements
Eat whole grain cereals, not highly refined flour
Further tips for a healthy lifestyle
How preserving affects nutrients
Getting Started - Changing your diet
Equipment for pressure cooking
Food mixers, food processors, grain mill
Ready meals, takeaways and cook/chill
Entertaining and special occasions
Picnics and children's party ideas
Diets for life stages - Pregnancy
Feeding Baby- breast or bottle
The main starch grains: rice, millet and sorghum
Other starchy grains and flours: amaranth, buckwheat, quinnoa, teff, wild rice
Starchy roots and tubers: potato, sweet potato, jerusalem-artichoke, yam
Sesame, pumpkin, sunflower seeds
Starchy fruit: breadfruit, banana-plantain, water chestnut
Oils and fats: butter, olives, olive oil
Rice with a hot vegetable sauce
Stuffed vine or cabbage leaves
Chestnuts with brussels sprouts
Low-fat yogurt sauces and dips
Spicy broad bean and pine kernel salad