Red Plum
Origin: Plums are native to China and are grown in many parts of the world.
Main uses: They are eaten fresh, used in jams and preserves, and can also be baked into cakes and pies.
Recipe: Red Plum Tart: Place slices of red plums in a tart crust, sprinkle with sugar and cinnamon, and bake until the crust is golden brown and the plums are tender.
Black Plum
Origin: Plums are native to China and are grown in many parts of the world.
Main uses: They are eaten fresh, used in jams and preserves, and can also be baked into cakes and pies.
Recipe: Plum Tart: Place slices of black plums in a tart crust, sprinkle with sugar and cinnamon, and bake until the crust is golden brown and the plums are tender.
Sour Orange
Origin: The sour orange is native to Africa and is cultivated in many tropical and subtropical regions.
Main uses: It is used in marinades, sauces and marinades to give a sweet and sour flavor to preparations.
Recipe: Sour Orange Marinade: Mix sour orange juice with garlic, onion, oregano and cumin to marinate meat or fish before cooking.
Nectarines
Origin: Nectarines are a variety of peach and originate from China.
Main uses: They are eaten fresh, used in fruit salads, and can be baked into tarts and crumbles.
Recipe: Nectarines Tart: Place slices of nectarines in a tart crust, sprinkle with sugar and cinnamon, and bake until the crust is golden brown and the nectarines are tender.
Dominican mango
Origin: The mango is native to Asia and has been cultivated in the Dominican Republic and other tropical regions.
Main uses: It is consumed fresh, it is used in shakes, salads and sauces.
Recipe: Mango Avocado Salsa: Mix ripe Dominican mango, avocado, red onion, cilantro and lime juice for a delicious sauce to accompany fish or seafood.
Peaches
Origin: Peaches are native to China and are grown in many regions of the world.
Main uses: They are eaten fresh, used in salads, desserts and can also be preserved.
Recipe: Peach Pie: Place sliced peaches in a pie crust, sprinkle with sugar and cinnamon, and bake until the crust is golden brown and the peaches are tender.
Red Mango
Origin: The mango is native to Asia and has been cultivated in many tropical regions.
Main uses: It is consumed fresh, it is used in shakes, salads and sauces.
Recipe: Mango and Avocado Salsa: Mix ripe red mango, avocado, red onion, cilantro and lime juice to obtain a delicious sauce to accompany fish or seafood.
Coffin mango
Origin: The Ataulfo mango is native to Mexico.
Main uses: It is consumed fresh, it is used in shakes, salads and sauces.
Recipe: Mango Ceviche: Combine Ataulfo mango chunks with cooked shrimp, onion, cilantro, and lime juice for a refreshing tropical ceviche.
Kiwi
Origin: The kiwi is native to China and has been cultivated in many regions of the world.
Main uses: It is eaten fresh, it is used in fruit salads and it can also be used in desserts and smoothies.
Recipe: Kiwi Strawberry Salad: Combine sliced kiwi with strawberries, mint leaves and a touch of honey for a refreshing salad.
Cucumber Melon
Scientifically known as “Sicana odorifera” and is also known as “Fruit Cucumber” or “Sweet Cucumber”. It is a species of climbing plant in the Cucurbitaceae family.
The pulp is white or cream in color and has a watery and juicy texture, with a sweet and refreshing taste, its name “odorifera” is due to the fact that it emits a pleasant and sweet aroma when ripe.
This plant is native to Africa and is cultivated in different subtropical and tropical regions around the world, it is generally grown in well-drained soils and requires warm temperatures for optimal growth.
Culinary uses: Cucumber Melon can be eaten raw, directly from the fruit, as it is juicy and refreshing. It is also used in salads, smoothies or juices, and is sometimes used to make jams or desserts.
Recipe: Sautéed Bitter Melon: Saute bitter melon chunks with garlic, onion, chili, and spices for a flavorful and spicy dish.
Grenada
Origin: The pomegranate is native to Asia and is cultivated in many regions of the world.
Main uses: It is consumed fresh, it is used in salads and it can also be made into juices and sauces.
Recipe: Pomegranate and Feta Salad:
Combine pomegranate kernels with feta, spinach, walnuts, and a lemon-olive oil vinaigrette.
Yellow Plum
Origin: Plums are native to China and are grown in many parts of the world.
Main uses: They are eaten fresh, used in jams and preserves, and can also be baked into cakes and pies.
Recipe: Yellow Plum Tart: Place slices of yellow plums in a tart crust, sprinkle with sugar and cinnamon, and bake until the crust is golden brown and the plums are tender.
Haitian Mango
Origin: The mango is native to Asia and has been cultivated in many tropical regions.
Main uses: It is consumed fresh, it is used in shakes, salads and sauces.
Recipe: Haitian Mango Chutney: Mix chunks of Haitian mango with onion, ginger, chili and vinegar, and simmer until thick and flavorful.
Persimmon Hachiya
Origin: The hachiya persimmon is native to Japan.
Main uses: It is eaten fresh, used in desserts, and can also be dried to make hoshigaki (Japanese dried persimmon).
Recipe: Persimmon Pudding: Pound ripe hachiya persimmons with milk, sugar, and vanilla, and refrigerate until thick and pudding-like in texture.
Dragon Fruit
Origin: Dragon fruit is native to Central and South America, as well as Asia.
Main uses: It is consumed fresh, it is used in smoothies, salads and it can also be made into jams and desserts.
Recipe: Dragon Fruit Salad: Combine pieces of dragon fruit with kiwi, pineapple and mint, and dress with lemon juice and honey.
Passion Fruit
Origin: Passion fruit is native to South America and is grown in many tropical regions.
Main uses: It is consumed fresh, it is used in shakes, salads and sauces.
Recipe: Passion fruit mousse: Mix passion fruit pulp with whipped cream and sugar to obtain a light and refreshing dessert.
Yellow Pitahaya
Also known as yellow dragon fruit, it is native to Central and South America. Today, it is cultivated in various tropical regions around the world.
Recipes: The yellow dragon fruit is mostly eaten fresh, cut in half and can be eaten with a spoon or used as a base for smoothies and juices. You can also add a fruit salad to give an exotic and colorful touch.
Cacao
Cacao is the fruit of the cacao tree, native to South America. It has been cultivated for thousands of years in the tropical regions of Central and South America.
Cocoa powder is used to make delicious hot chocolates, desserts like brownies and chocolate cakes, and is also added to milkshakes and ice creams.
June Plum
Review: The June Plum, also known as Manzana D Oro or China Plum, is a tropical fruit with a sweet and sour flavor and juicy. It is oval in shape and its skin can vary in color from green to yellow when ripe.
Origin: Native to Central America and the Caribbean.
Uses: It is mainly eaten fresh as a table fruit, but it can also be used to make juices, smoothies, jams and desserts.
Recipes: June Plum Salad with ginger and mint, Manzana D Oro juice with lemon and honey.
Aloe Vera
Review: Aloe Vera is a succulent plant known for its transparent gel and its medicinal and healing properties for the skin, native to North Africa.
Uses: The gel is used to treat burns, wounds, rashes, and for skin and hair care.
Recipes: Aloe Vera mask for the skin, Aloe Vera refreshing gel for after sun.
Cantaloupe
Review: The Cantaloupes is a summer melon with juicy flesh and sweet aroma, probably originating from Persia or Africa.
Uses: It is eaten fresh as a dessert or in fruit salads.
Recipes: Cantaloupes and Ham Salad, Cantaloupe Melon Smoothie.
Star Fruit
Review: The Estrella Fruit is an exotic star-shaped fruit with a sweet and sour flavor.
Origin: Originally from Indonesia and Malaysia.
Uses: It is consumed fresh, in salads, juices, smoothies and decorative dishes.
Recipes: Star Fruit Carpaccio with fresh cheese, Star Fruit and orange juice.
Soursop
Review: Soursop, also known as Soursop, is a large tropical fruit with soft white flesh and a sweet and sour flavor.
Origin: Originally from Central America and South America.
Uses: It is eaten fresh, but it is also used to make juices, smoothies and ice cream.
Recipes: Soursop Smoothie with coconut milk, Soursop sorbet.
Jicama
Review: Jicama is an edible root with a crisp, apple-like texture and a mild, refreshing flavor.
Origin: Native to Central America and Mexico.
Uses: It is mainly consumed raw in salads, sandwich sticks or in slices.
jas to accompany sauces.
Recipes: Jicama salad, jicama sticks with guacamole.
Sugar Cane
Review: Sugarcane is a tropical plant that produces long, fibrous canes high in sucrose.
Origin: Native to New Guinea.
Uses: It is used to produce sugar, cane juice and can also be chewed to obtain its natural sweetness.
Recipes: Sugarcane juice, sugarcane cocktail with rum and lime.
Cherries
Review: Cherries are small red or black fruits with juicy, sweet flesh.
Origin: Originally from Europe and Asia.
Uses: They are eaten fresh as a table fruit, and they are also used to make jams and desserts.
Recipes: Cherry Pie, Cherry Ice Cream.
Mini Cantaloupe
Review: The mini cantaloupe is a smaller version of the cantaloupe, with juicy, sweet flesh.
Origin: Originally from Persia.
Uses: It is eaten fresh as table fruit or in fruit salads.
Recipes: Mini cantaloupe and mozzarella salad, mini cantaloupe cocktail.
Rambutan
Review: Rambutan is a tropical fruit with hairy skin and juicy, sweet flesh.
Origin: Originally from Southeast Asia.
Uses: It is eaten fresh as a table fruit.
Recipes: Tropical fruit salad with rambutan, rambutan cocktail with rum and pineapple.
Plum Sugar
Review: The sugar plum is a variety of plum with reddish skin and juicy, sweet flesh.
Origin: Originally from Asia.
Uses: It is eaten fresh as a table fruit, and it is also used to make jams and desserts.
Recipes: Sugar plum tart, sugar plum jam.
Miel Rocío
Review: The Honey Dew melon is a variety of summer melon with pale green flesh and sweet flavor.
Origin: Originally from Persia.
Uses: It is eaten fresh as table fruit or in fruit salads.
Recipes: Honey Dew Melon and Prosciutto Salad, Honey Dew Melon and Coconut Smoothie.
Tree Tomato
The tree tomato is native to South America, has an elongated shape and red color.
It is mainly consumed fresh or in juices and smoothies.
Apricot
Apricots are juicy, sweet fruits eaten fresh or used in desserts.
Mamey
It is a tropical fruit with orange pulp and sweet flavor.
It is eaten fresh or used in juices and smoothies.
Golden Apple
Review: Table No.1 Apples and Citrus
Origin: The Golden variety is an apple variety developed in the United States
Uses: It is eaten fresh, used in fruit salads, and can be baked into cakes and crumbles.
Recipes: Apple Crumble: Cut Golden apples into cubes, add cinnamon and sugar, and top with a flour-butter-sugar mixture to bake until golden and crisp.
Pink Lady Apple
Origin: The Pink Lady variety is native to Australia.
Uses: It is eaten fresh and is also used in salads and cakes.
Recipes: Chicken Apple Salad: Combine cooked chicken pieces with Pink Lady apple slices, walnuts, celery and a honey mustard vinaigrette for a delicious and healthy salad.
Loose Sweet Orange
Origin: Sweet oranges are native to Asia and are grown in many tropical and subtropical regions.
Uses: It is eaten fresh, used in juices and smoothies, and can also be used to make jams and desserts.
Recipes: Orange Avocado Salad: Toss orange slices with avocado chunks, red onion, and honey-lemon dressing.
tangerine
Origin: Tangerines are native to China and are grown in many regions of the world.
Uses: They are eaten fresh, they are used in fruit salads and they can be made into juices and desserts.
Recipes: Tangerine Pound Cake: Add tangerine juice and zest to a pound cake batter for a delicious, citrusy dessert.
Grapefruit
Origin: Grapefruits are native to Asia and are grown in many parts of the world.
Uses: It is eaten fresh, used in salads and can also be made into juice
Recipes: Grapefruit and Avocado Salad: Mix grapefruit wedges with avocado pieces, spinach, and walnuts, and dress with honey-lemon vinaigrette.
Granny Smith apple
Origin: The Granny Smith variety is native to Australia.
Uses: It is eaten fresh, used in salads and can also be baked into cakes and pies.
Recipes: Grate Granny Smith apples and mix with cinnamon and sugar, then place on pie crust and bake until golden brown and apples are tender.
Bosc pear
Origin: Bosc pears originated in Belgium and France.
Uses: They are eaten fresh, used in salads, and can also be baked into tarts and crumbles.
Recipes: Pear Tart: Place slices of Bosc pears in a tart crust, sprinkle with sugar and cinnamon, and bake until the crust is golden brown and the pears are tender.
Braeburn
Origin: The Braeburn variety is native to New Zealand.
Uses: It is eaten fresh and is also used in salads and desserts.
Recipes: Caramel Apple Pie: Place slices of Braeburn apples in a pie crust and pour a caramel mixture over them, then bake until the crust is golden brown and the apples are soft.
Yellow Lemon
Origin: Yellow lemons originate from Asia.
Uses: It is used to make lemon juice, dressings and sauces.
Recipes: Lemon Chicken: Mix lemon juice with garlic, olive oil and herbs to marinate chicken before grilling.
Anjou Pear
Origin: Anjou pears originated in Belgium and France.
Uses: They are eaten fresh and are also used in salads and desserts.
Recipes: Anjou Pear Tart: Place slices of Anjou pears in a tart crust, sprinkle with sugar and cinnamon, and bake until the crust is golden brown and the pears are tender.
Honeycrisp apple
Origin: The Honeycrisp variety is native to the United States.
Uses: It is eaten fresh, used in salads and can also be baked into cakes and pies.
Recipes: Apple Pecan Pie: Mix Honeycrisp apples with walnuts, cinnamon and sugar, and place in a pie crust to bake until golden and crisp..
Gala apple
Origin: The Gala variety is native to New Zealand.
Uses: It is eaten fresh and is also used in salads and desserts.
Recipes: Cinnamon Apple Pie: Mix sliced Gala apples with cinnamon and sugar, place on pie crust, and bake until golden brown and apples are tender.
Cortland apple
Origin: The Cortland variety is native to the United States.
Uses: It is eaten fresh and is also used in salads and desserts.
Recipes: Caramel Apple Pie: Place slices of Cortland apples in a pie crust and pour a caramel mixture over them, then bake until the crust is golden brown and the apples are soft.
Pear Bartlett
Origin: Bartlett pears originated in Europe and are grown in many parts of the world.
Uses: They are eaten fresh and are also used in salads and desserts.
Recipes: Bartlett Pear Tart: Place slices of Bartlett pears in a tart crust, sprinkle with sugar and cinnamon, and bake until the crust is golden brown and the pears are tender.
Red Delicious Apple
Origin: The Red Delicious variety is native to the United States.
Uses: It is eaten fresh and is also used in salads and desserts.
Recipes: Cook Red Delicious apples with sugar, cinnamon and water until tender and form a sweet compote.
Navel orange
Origin: Navel oranges are native to Brazil.
Uses: It is eaten fresh, used in juices and smoothies, and can also be used to make jams and desserts.
Recipes: Orange Chicken: Mix navel orange juice with soy sauce, garlic and honey, and marinate the chicken before cooking.
Fuji apple
Origin: The Fuji variety is native to Japan.
Uses: It is eaten fresh and is also used in salads and desserts.
Recipes: Fuji Apple Pie: Mix sliced Fuji apples with sugar and cinnamon, place on pie crust, and bake until golden brown and apples are tender.
Minneola Orange
Review: The Minneola orange is a bell-shaped variety of orange with a sweet, juicy flavor.
Origin: Originally from Florida, USA.
Uses: It is eaten fresh as a table fruit or to make juices.
Recipes: Minneola orange in segments, Minneola juice and carrot.
Apple envy
Review: Apple Envy is a variety of apple with green and red skin, and juicy, sweet flesh.
Origin: Originally from New Zealand.
Uses: It is eaten fresh as a table fruit or to make desserts.
Recipes: Envy Apple Pie, Envy Apple Salad with Walnuts and Cheese.
Apple Ambrosia
Review: Apple Ambrosia is a variety of apple with yellow and red skin and juicy, sweet flesh.
Origin: Originally from Canada.
Uses: It is eaten fresh as a table fruit or to make desserts and cakes.
Recipes: Ambrosia Apple Pie, Ambrosia Apple Compote.
Red Pear
Review: The red pear is a variety of pear with red skin and juicy, sweet flesh.
Origin: Originally from Europe and Asia.
Uses: It is eaten fresh as table fruit or in desserts.
Recipes: Red pear tart, red pears in red wine.
Guava
Origin: Guava is native to Central and South America
Uses: It is eaten fresh, juiced, used in jams and added to salads.
Recipes: Guava Smoothie: Blend ripe guavas with milk, sugar, and ice for a refreshing smoothie.
Orange Pepper
Origin: Peppers are native to Central and South America.
Uses: It they are used in salads, stews, stir-fries and are also roasted and peeled to make sauces.
Recipes: Roasted Pepper Soup: Roast orange peppers, cut into chunks, and cook with vegetable broth and tomatoes for a rich, flavorful soup.
Yellow Pepper
Origin: Yellow peppers are a variety of peppers native to Central and South America.
Uses: They are used in salads, stews, stir-fries and can be roasted and peeled to make preserves.
Recipes: Chicken with Bell Peppers and Onions: Sauté chicken strips with yellow bell peppers and onions, season with Italian herbs, and serve with pasta or rice.
Green Pepper
Origin: Native to the Americas: Green peppers have roots in Central and South America, where they’ve been cultivated for millennia, later spreading globally with European exploration.
Main Uses: Versatile Culinary Staples: Green peppers are utilized in salads, fajitas, tacos, and sofrito, forming integral components of Mediterranean and Latin cuisine.
Red Pepper
Origin: Maturation Shift: Green bell peppers mature into red ones, altering in color, flavor, and texture.
Main Uses: Culinary Versatility: Red bell peppers, sweeter and smoother, are utilized in roasting, grilling, stuffing, or raw in salads. They’re also favored for sauces and soups, adding sweetness to dishes.
Vine Tomato
Origin: Vine tomatoes originate from Central and South America.
Uses: They are used in salads, sauces and stews, and can also be roasted or dehydrated for preserves.
Recipe: Vine Tomato Bruschetta: Mix chopped vine tomatoes with garlic, basil, olive oil, and salt, and serve on slices of toasted bread.
Ripe Plantains
Origin: Roots in Various Cultures: From ‘Guineos Maduros’ to ‘Yellow Bananas
Main uses: Versatile Culinary Delight: Ideal for Snacking, Smoothies, and Desserts.
Breadfruit
Origin: The breadfruit is native to Oceania and has been cultivated in many tropical regions.
Uses: It is baked, boiled and used in stews and soups.
Recipe: Breadfruit Stew: Cook chunks of breadfruit with vegetable broth, onion, garlic, and spices for a hearty, flavorful dish.
Tomato
Origin: Tomatoes originated in Central and South America.
South.
Uses: They are used in salads, sauces and stews, and can also be roasted or dehydrated for preserves.
Recipe: Caprese Salad: Combine salad tomato slices with fresh mozzarella and basil leaves, dress with olive oil and balsamic vinegar, and sprinkle with salt and pepper.
Yellow Pumpkin
Origin: Yellow squash is native to Central and South America.
Uses: It is cooked in stews, soups and can also be roasted and pureed.
Recipe: Roasted Butternut Squash with Rosemary and Honey: Cut yellow squash into chunks, toss with olive oil, rosemary, and honey, and roast until tender and caramelized.
Eggplant
Origin: Eggplant is native to Asia.
Uses: It is cooked in stews, soups, sauces and also roasted and baked.
Recipe: Moussaka: Layers of cooked aubergine with minced meat and béchamel, baked until golden brown and delicious.
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Advocatto Hass
Origin: The Hass avocado is native to Mexico and is grown in many tropical and subtropical regions.
Uses: It is eaten fresh, it is used in guacamole, salads and sauces.
Recipe: Guacamole: Mash Hass avocado with tomato, onion, cilantro, chile and lemon to obtain a delicious and creamy guacamole.
Avocado FL/ Dominican
Origin: The avocado, native to Mexico and Central America, has become a popular fruit throughout the world. “FL/Dominican” refers to avocados grown in Florida or the Dominican Republic.
Recipes: Avocado is versatile and is used in numerous culinary preparations. You can make guacamole, spread it on toast, add it to salads, use it to make creamy dips, or simply eat it sliced with a little salt and lemon.
coconut brown
Origin: Brown coconuts are simply mature coconuts that have developed a brown shell. Coconuts are native to Southeast Asia and are found in various tropical regions.
Recipes: You can enjoy brown coconut in many ways. Drinking the coconut water directly from the fruit is refreshing. You can also grate the pulp to add to desserts, smoothies, curries, and seafood dishes.
mon.
Pumpkin Spaghetti
Origin: Spaghetti zucchini is a variety of squash that originates from Central and South America.
Recipes: A popular way to prepare zucchini spaghetti is to roast it in the oven, then scrape out the pulp with a fork to create zucchini “spaghetti.” You can serve it with your favorite tomato sauce and grated cheese for a low carb option similar to pasta.
Ginger
Origin: Ginger originated in Southeast Asia and has been widely used in traditional medicine and cooking in that region for centuries. Now it is cultivated all over the world.
Recipes: Ginger can be used fresh, grated, sliced, or powdered. It is a common seasoning in Asian dishes, adding a spicy, earthy flavor to soups, stir-fries, curries, teas, and desserts.
Pumpkin Auyama or Pumpkin
Origin: Pumpkins are native to North America and have been a staple food for various cultures for centuries.
Recipes: Pumpkins are used in a wide variety of dishes, from soups and purees to cakes and breads. They can also be roasted or boiled to accompany main dishes.
Squash Zucchini
Squash Zucchini is a variety of zucchini with an elongated shape and a light green color. It has a tender texture and a mild flavor.
Origin: Originally from Central America and Mexico.
Uses: It can be steamed, grilled, sautéed, baked, or eaten raw in salads and summer dishes.
Recipes: Zucchini Spaghetti with Basil Pesto, Sautéed Zucchini and Mushrooms.
Loose Beet
Beetroot is an edible root with a deep red color and sweet flavor.
Origin: Originally from Europe.
Uses: It is eaten cooked in salads, borscht soup or roasted as a garnish.
Recipes: Roasted beetroot salad with goat cheese, borscht soup.
Long Gourd
Long squash is a long, thin type of zucchini with green skin.
Origin: Originally from Central America and Mexico.
Uses: It can be steamed, roasted, sautéed or eaten raw in salads and summer dishes.
Recipes: Sautéed long squash with garlic and olive oil, long squash and tomato salad.
Green Lemon
Origin: Green lemons are native to Southeast Asia.
Uses: It is used to make lemon juice, dressings and sauces.
Recipe: Lemon Chicken: Mix lemon juice c With garlic, olive oil and herbs to marinate chicken before grilling.
Pineapple
Pineapple is a tropical fruit with juicy pulp and a sweet and sour taste.
Origin: Originally from South and Central America.
Uses: It is eaten fresh as a table fruit, but it is also used in smoothies, sauces and desserts.
Recipes: Grilled Chicken Pineapple Skewers, Pineapple Coconut Smoothie rinate chicken before grilling.
Papaya
Origin: The papaya is native to Central and South America.
Uses: It is consumed fresh, it is used in smoothies, salads and it can also be made into preserves and jams.
Recipes: Papaya Salad: Combine papaya chunks with pineapple, avocado, cilantro, and honey-lime dressing for a tropical salad.
Jackfruit
Jackfruit is a large, sweet tropical fruit with a stringy, yellow pulp that resembles meat.
Origin: Originally from Asia.
Uses: It can be eaten fresh, but it is also used as a meat substitute in vegan and vegetarian dishes.
Recipes: Shredded jackfruit tacos, jackfruit curry with coconut milk.
Quince
The quince is a fruit similar in shape to a pear, with yellow skin and hard, astringent pulp.
Origin: Originally from Western Asia.
Uses: It is used to make jams, jellies and desserts, and can also be baked.
Recipes: Quince jelly, quince tart.
Watermelon
Watermelon is a fruit with juicy and sweet pulp.
Origin: Originally from Africa.
Uses: It is eaten fresh as a table fruit, especially in summer.
Recipes: Watermelon and feta salad, watermelon cocktail with mint and lemon.
Green Chayote
Origin: Chayote is native to Central and South America.
Uses: It is cooked in soups, stews and stir-fries, and can also be eaten raw in salads.
Recipe: Chayote Stir Fry: Cut chayotes into strips and sauté with onion, garlic and chile for a delicious side dish.
Banana Donkey
Origin: Donkey bananas, also known as male bananas, are native to Asia and are grown in many tropical regions.
Uses: They are fried, roasted or boiled, and are used as an accompaniment to savory and sweet dishes.
Recipe: Tostones: Cut burro plantains into thick slices, fry, flatten and fry again until crisp, then serve with salt and garlic.
Papa Yukon Cream
Origin: The Yukon variety is native to Canada.
Uses: It is used in stews, soups and as an accompaniment to main dishes.
Recipe: Rosemary Garlic Roasted Potatoes: Cut Yukon potatoes into wedges, toss with olive oil, rosemary, garlic and salt, and roast until golden brown and crisp.
Green Banana
Origin: Green bananas are native to Asia and are grown in many tropical regions.
Uses: They are cooked fried or boiled and used as an accompaniment to savory dishes.
Recipe: Tostones: Cut green plantains into thick slices, fry, flatten, and fry again until crisp, then serve with salt and garlic.
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White Chayote
Origin: Chayote is native to Central and South America.
Uses: It is cooked in soups, stews and stir-fries, and can also be eaten raw in salads.
Recipe: Chayote Salad: Grate white chayotes and mix with lemon, cilantro, onion and salt for a refreshing salad.
Black Chayote
Origin: Chayote is native to Central and South America.
Uses: It is cooked in soups, stews and stir-fries, and can also be eaten raw in salads.
Recipe: Black Chayote Stew: Cook black chayotes with vegetable broth, onion, garlic, and spices for a comforting dish.
a refreshing salad.
Turnips
Origin: The turnip is native to Europe and Asia.
Uses: They are baked, boiled and used in soups and stews.
Recipe: Turnip Puree: Cook turnips and mash them with butter, salt and pepper for a smooth and delicious puree.
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Hawaiian Banana
Origin: Hawaiian bananas are native to Asia and are grown in many tropical regions.
Uses: They are cooked fried or boiled and used as an accompaniment to savory and sweet dishes.
Recipe: Tostones: Cut Hawaiian plantains into thick slices, deep fry, flatten and re-fry until crisp, then serve with salt and garlic.
Yellow Banana
Origin: Yellow bananas are native to Asia and are grown in many tropical regions.
Uses: They are cooked fried or boiled and used as an accompaniment to savory and sweet dishes.
Recipe: Tostones: Cut yellow plantains into thick slices, fry, flatten, and fry again until crisp, then serve with salt and garlic.
Ruby Potato Sensation
Origin: The Ruby Sensation variety is native to Central and South America.
Uses: It is used in stews, soups and as an accompaniment to main dishes.
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Recipe: Purple Mashed Potatoes: Boil Ruby Sensation potatoes and mash them with butter, salt and pepper for a colorful and flavorful mash.
Green Papaya
Origin: The papaya is native to Central and South America.
Uses: It is cooked in stews, soups and can also be pickled.
Recipe: Green Papaya Salad: Grate green papaya and toss with carrots, peanuts, coriander, and lime juice for a crisp, fresh salad.
Idaho Potatoes
Idaho potatoes are a variety of potatoes known for their high starch content and creamy texture when cooked.
Origin: Originally from the United States.
Uses: They can be boiled, roasted, fried or used in purees and stews.
Recipes: Idaho Roasted Potatoes, Idaho Mashed Potatoes.
Savoy cabbage
Savoy cabbage is a variety of cabbage with crinkled leaves and a mild flavor.
Origin: Originally from Italy.
Uses: It can be eaten raw in salads or cooked in soups and stews.
Recipes: Savoy Cabbage and Chorizo Soup, Savoy Cabbage Salad with Apple and Walnuts.
Yukon Gold Potatoes
Yukon Gold potatoes are a variety of potatoes with golden skin and yellow flesh, with a creamy texture.
Origin: Originally from Canada.
Uses: They can be boiled, roasted, fried or used in purees and stews.
Recipes: Herb Roasted Yukon Gold Potatoes, Yukon Gold Mashed Potatoes.
Purple Cabbage
Red cabbage is a variety of cabbage with deep purple leaves.
Origin: Originally from Europe.
Uses: It is eaten raw in salads, or cooked in soups and stews.
Recipes: Red Cabbage and Apple Salad, Red Cabbage and Chorizo Soup.
Green Cabbage
Green cabbage is a common variety of cabbage with light green leaves.
Origin: Originally from Europe.
Uses: Used in a wide variety of dishes, including soups, stews, and salads.
Recipes: Cabbage stuffed with meat, green cabbage soup with meatballs.
Loose White Onion
Origin: Onions are native to Asia and are grown in many parts of the world.
Uses: They are used in stews, soups, sauces and can also be eaten raw in salads.
Recipe: Onion soup: Cook white onions with meat broth and white wine, and serve with croutons and gratin cheese on top.
Loose Garlic
Origin: Garlic is native to Asia and is cultivated in many parts of the world.
Uses: It is used in stews, soups, sauces and dressings.
Recipe: Garlic sauce: Crush garlic cloves with olive oil, lemon and salt to obtain a tasty and aromatic sauce.
Sweet potato
The sweet potato or sweet potato is a sweet and starchy tuber, with an orange or purple pulp, depending on the variety.
Origin: Originally from Central and South America.
Uses: It can be roasted, steamed, boiled, fried or used in soups and stews.
Recipes: Sweet potato mash with butter and cinnamon, sweet potato fries.
Loose Red Onion
The red onion is a variety of onion with a purplish-red skin and a milder flavor than the white onion.
Origin: Originally from Asia.
Uses: It is used raw in salads, sauces and garnishes.
Recipes: Red Onion Salad, Red Onion Taco Sauce.
Yellow Onion
The yellow onion is a common variety of onion with yellow skin and strong flavor.
Origin: Possibly native to Central Asia.
Uses: Used in a wide variety of dishes, including soups, stews, stir-fries, and sauces.
Recipes: Caramelized onion, onion soup.
Fresh Cassava
Cassava is a tuber with white and starchy pulp, widely used in Latin American and African cuisine.
Origin: Originally from South America.
Uses: It is boiled, roasted, fried or used in purees and stews.
Recipes: Fried cassava, cassava cake.
Loose Sweet Onion
The sweet onion is a variety with a mild flavor and less pungent than other onions.
Origin: Possibly native to Central Asia.
Uses: Used raw in salads and sandwiches, or cooked in dishes where a milder flavor is preferred.
Recipes: Sweet onion and orange salad.
Yampi
Origin: Originally from Africa.
Uses: It is steamed, boiled or fried, and is also used to make puree.
Recipes: Baked yams with rosemary and olive oil, mashed yams with butter.
Coconut Malanga
Coconut malanga is a tuber with white and starchy pulp, with a flavor similar to coconut.
Origin: Native to Central America and the Caribbean.
Uses: It is cooked boiled, roasted or fried.
Recipes: Fried coconut malanga, coconut malanga puree.
Sweet Islena Malanga
The sweet Islena taro is a variety of taro with a sweet flavor and a floury texture.
Origin: Native to Central America and the Caribbean.
Uses: It is steamed, boiled, roasted or fried, and is also used to mash.
Recipes: Puree Sweet Islena taro, roasted sweet Islena taro with butter.
Sweet Potatoes
The sweet potato is a sweet and nutritious root vegetable with red, brown or purple skin and orange or yellow flesh.
Origin: Originally from South America.
Uses: It can be baked, boiled, roasted, fried or used in desserts and savory dishes.
Recipes: Baked Sweet Potatoes with Cinnamon and Honey, Mashed Sweet Potatoes.
Malanga/ Yautia Blanca
White taro is a tuber with brown skin and white, starchy pulp.
Origin: Native to Central America and the Caribbean.
Uses: It is cooked boiled, roasted or fried, and is also used to make puree.
Recipes: White taro chips, white taro puree with butter and parsley.
Purple Malanga
The purple malanga is a tuber with purple skin and white or purple pulp.
Origin: Native to Central America and the Caribbean.
Uses: It is cooked in a similar way to other varieties of malanga, boiled, roasted or fried.
Recipes: Purple taro puree, roasted purple taro with olive oil and rosemary.
White Yam
The white name is a tuber with white skin and starchy pulp.
Origin: Originally from Africa.
Uses: It is cooked boiled, roasted or fried.
Recipes: White Name Mash, Butter Roasted White Name.
Yellow Yam
The yellow name is a tuber with brown skin and yellow pulp, with a soft and sweet texture.
Origin: Originally from Africa.
Uses: It is cooked boiled, roasted or fried.
Recipes: Baked Yellow Yam with Cinnamon and Honey, Yellow Yam Puree. Refrigerated fridge and variable positions
Tatume Mexican zucchini
Origin: The tatume zucchini is native to Central and South America.
Uses: It is cooked in stews, soups and stir-fries, and can also be used in cakes and pastries.
Recipe: Stuffed Zucchini: Fill tatume zucchini with a mixture of minced meat, rice and spices, and bake until tender and golden.
poblano pepper
OriginThe poblano pepper is native to Mexico.
Uses:It is used in stews, sauces, and is also roasted and peeled to make chile rellenos.
Recipe: Chiles en nogada: Stuff poblano peppers with a mixture of minced meat, fruit and spices, and cover them with a walnut-pomegranate sauce.
Mexican Squash
Origin: The zucchini is native to Central and South America.
Uses: It is cooked in stews, soups and stir-fries, and can also be eaten raw in salads.
Recipe: Mexican Zucchini: Sauté zucchini with onion, chili, tomato and spices for a flavorful and spicy dish.
Strawberry
Review: Strawberry is a small, sweet red fruit with a juicy texture. It is one of the most popular fruits around the world.
Origin: Originally from Europe.
Uses: It is eaten fresh, alone or in salads, and it is also used to make jams, desserts, milkshakes and ice creams.
Recipes: Fresh Strawberry Shortcake, Strawberry Banana Smoothie, Strawberry Spinach Salad.
Rutabaga
Review: Rutabaga, also known as kohlrabi, is a cross between turnip and cabbage, with a yellow flesh and sweet flavor.
Origin: Originally from Europe.
Uses: It can be boiled, roasted or baked, and is also used to puree.
Recipes: Mashed kohlrabi with butter and nutmeg, roasted kohlrabi and carrots.
Cucumbers
Review: Cucumber is a vegetable with an elongated shape and green skin, with a crunchy and refreshing pulp.
Origin: Originally from Asia.
Uses: It is eaten raw in salads, sandwiches, and can also be marinated or pickled.
Recipes: Cucumber and tomato salad, pickled cucumber.
Jalapeno
Review: The green jalapeño is a medium-sized type of chile with a pleasant, spicy flavor.
Origin: Originally from Mexico.
Uses: Used to add flavor and heat to a variety of dishes, such as tacos, salsas, and stews.
Recipes: Green jalapeño sauce, jalapeño nachos.
Eggplant
Review: Baby eggplant is a small variety of eggplant with shiny skin and tender texture.
Origin: Origin unknown, but widely cultivated throughout the world.
Uses: It is used in dishes such as moussaka, stuffed aubergines and can also be roasted or fried.
Recipes: Baby aubergines stuffed with quinoa and vegetables, roasted baby aubergines with olive oil.
Indian Brinjal
Indian brinjal is a smaller, narrower variety of brinjal, with a dark purple color and thinner skin.
Origin: Originally from India.
Uses: It is used in Indian dishes, such as brinjal curry or bharta.
Recipes: Indian Brinjal Curry, Grilled Brinjals with Indian Spices.
European Cucumber
The European cucumber is a longer, slender variety of cucumber, with thin skin and a crunchy texture.
Origin: Origin unknown, but widely cultivated throughout the world.
Uses: It is mainly consumed raw in salads or sliced as a snack.
Recipes: European Cucumber Salad with yogurt, cucumber sandwich and cream cheese.
Persian Cucumber
The Persian cucumber is a small, slender variety of cucumber with thin skin and a mild flavor.
Origin: Originally from Western Asia.
Uses: It is mainly consumed raw in salads or sliced as a snack.
Recipes: Persian cucumber salad with yogurt and dill, Persian cucumber slices with lemon and pepper.
Chinese Eggplant
Origin: The Chinese eggplant is native to Asia.
Uses: It is steamed, fried and used in stir-fries and soups.
Recipe: Stuffed Eggplants: Stuff Chinese eggplants with a mixture of minced meat, onion and spices, and bake until tender and golden.
Broad Beans
The broad beans are legumes with an elongated shape and a mild flavor.
Origins: Originally from Western Asia.
Uses: Used in soups, stews, salads, and rice and pasta dishes.
Recipes: Sautéed broad beans with ham and garlic, broad bean soup with vegetables.
Raspberries
Raspberries are small, red, sweet and aromatic berries.
Origin: Originally from Europe.
Uses: They are eaten fresh as table fruit, in salads and in pastries.
Recipes: Raspberry Muffins, Raspberry Banana Smoothie.
Black Berries
Blackberries are small, dark berries with a sweet-sour taste.
Origin: Native to North America.
Uses: They are eaten fresh, in salads, pastries and are also used to make jams and sauces.
Recipes: Blackberry tart, blackberry sauce for meats.
Blueberry Melon
The blueberry melon is a variety of melon with juicy flesh and sweet and sour flavor.
Origins: Origin unknown.
Uses: It is eaten fresh as table fruit or in fruit salads.
Recipes: Melon salad, blueberry with mint and lemon.
Red Globe Grapes
Red Globe grapes are a large variety of sweet, juicy red grapes.
Origin: Originally from the United States.
Uses: They are eaten fresh as a table fruit and are also used to make wine.
Recipes: Red grape salad with brie cheese, red grape sorbet.
Seedless Green Grapes
Green seedless grapes are a variety of green, juicy, sweet grapes.
Origin: Originally from the United States.
Uses: They are eaten fresh as a table fruit and are also used to make juices and smoothies.
Recipes: Green Grape Spinach Smoothie, Green Grape Skewers and Cheese
Clementines
They are small citrus fruits of the Rutaceous family.
They are a hybrid between tangerine and bitter orange, they have a sweet and juicy flavor, with a thin skin that is easy to peel.
Origin: In Algeria at the beginning of the 20th century and received its name in honor of the missionary friar Clemente Rodier.
Excellent source of vitamin C and antioxidants, making them a popular choice for healthy snacks.
Tangerines
Commonly known as mandarins in English, they are bright orange, sweet-tasting citrus fruits.
Origin: It is believed that they originate from China and have been cultivated for thousands of years.
They are a good source of vitamin C, vitamin A, and fiber. Tangerines are consumed fresh, in juices, jams or as an ingredient in various recipes.
Celery Root
Also known as celeriac or celeriac, it is an underground vegetable that belongs to the same species as common celery. It has a rough texture and a pleasant celery flavor, but with a sweeter and earthier touch.
It is commonly used in soups, purees, and stews, and is an excellent source of fiber, potassium, and vitamin C.
Celery
It is a plant with a long and crunchy stem belonging to the Apiaceae family.
It is cultivated all over the world and is used both for cooking and for eating raw.
It is mainly prepared in salads and as a healthy snack, it is low in calories and contains nutrients such as vitamin K, vitamin C, potassium and antioxidants.
Apple Banana
The apple banana, also known as banana apple or silk apple, is a variety of bananas that is characterized by having a firm pulp and apple flavor.
Unlike common plantains, the apple banana is generally eaten raw and is rarely cooked.
It is rich in vitamin C and vitamin B6, and is a tasty and healthy snack option.
Red Banana
The red plantain, also known as the red plantain, is a variety of plantain distinguished by its red or dark red peel when ripe.
It is often found in tropical countries and is mostly eaten cooked. It can be fried, baked or steamed. It provides vitamins A and C, as well as potassium and fiber.
Radish
Radishes are small, crunchy edible roots belonging to the Brassicaceae family. They come in different varieties, from the round red radish to the longer black radish.
Radishes are used in salads to add a touch of heat and crunch, and can also be cooked in soups or stews. They are low in calories and a good source of vitamin C and fiber.
Turmeric
Turmeric is a bright yellow spice obtained from the root of the Curcuma longa plant, which belongs to the ginger family.
It is native to South Asia and has been used traditionally in Ayurvedic medicine and Indian cooking.
Turmeric contains an active compound called curcumin, which gives it antioxidant and anti-inflammatory properties. It is used to add color and flavor to dishes, especially in curries and other Asian recipes.
BROCCOLINI
Broccolini: Origin, Use and Recipes
Broccolini, also known as “baby broccoli” or “asparation”, is a hybrid vegetable obtained from the cross between common broccoli and kale (kale). Although its appearance is similar to that of broccoli, broccolini has thinner and longer stems, with small yellow flowers on top. This vegetable has gained popularity in recent years due to its mild and delicate flavor, as well as its ease of preparation.
Origin: Broccolini was originally developed in Japan by the Sakata Seed Company in the 1990s.
Use: Like broccoli, broccolini is an excellent source of nutrients, including vitamins A, C and K, as well as folic acid and dietary fiber.
Anise/Fennel
Origin, Use and Recipes
Anise, also known as fennel, is an aromatic herbaceous plant that belongs to the umbelliferous family. This plant is characterized by having a white, fleshy bulb at the base, green and feathery stems, and thin, feathery leaves that resemble those of dill. Both the leaves and seeds of anise/fennel have a distinctive licorice flavor and are widely used in cooking and traditional medicine.
Origin: Anise/fennel is native to the Mediterranean region, although it is also grown in other parts of the world with temperate climates. Its history dates back to ancient times, as the ancient Egyptians, Romans and Greeks appreciated its taste and medicinal properties.
Usage: Anise/fennel is used for both its culinary and medicinal properties. In cooking, the tender leaves can be used in salads, soups, and fish dishes to add a pleasantly aniseed flavor. Anise seeds are used as a spice and can be added to breads, cookies, cakes, infusions and liqueurs to provide a distinctive aroma and flavor.
BROCCOLI
Origin, Use and Recipes
Broccoli, scientifically known as Brassica oleracea var. Italica, is a vegetable of the cruciferous family, which is characterized by its distinctive shape of compact green heads and small edible flowers.
Origin: Broccoli has its roots in the Mediterranean region and is believed to have originated in Italy more than 2,000 years ago.
Use: In addition to being delicious, broccoli is an excellent source of nutrients. It is full of vitamins and minerals, such as vitamin C, vitamin K, vitamin A, folic acid, iron and calcium. It’s also low in calories and rich in fiber, making it a healthy choice to include in a balanced diet.
ONION GREEN/CAMBRAY
Green Onion: Origin, Use and Recipes
Green onion, also known as green onion, spring onion or cambray onion, is a variety of onion grown for its thin, green stems rather than large bulbs. This mild, aromatic-tasting vegetable is widely used in cooking to add flavor and texture to a variety of dishes.
Origin: The green onion has a long history and is native to Central Asia.
Use: Green onion is used in both raw and cooked cooking. Its tender green stems and soft white parts are edible and can be added to salads, sauces, stir-fries, soups, and stews.
LETTUCE NETWORK
Red Lettuce: Origin, Use and Recipes
Red lettuce, also known as red leaf lettuce, is a variety of lettuce that is characterized by its deep red leaves. This loose-leave, crunchy lettuce offers a mild, slightly sweet flavor, and is widely used in the preparation of salads and other fresh dishes.
Origin: Red lettuce originated in the Mediterranean area and has been cultivated and consumed for centuries in different parts of the world. Over the years, different varieties of red lettuce have been developed to suit various climates and culinary preferences.
Use: Red lettuce is mainly used in salads, as its crispy and colorful leaves bring an attractive appearance and refreshing flavor to dishes. It can also be used as a base for sandwiches and wraps, or even as a wrap to fill with tasty ingredients. In addition, due to its intense color, red lettuce can be a decorative ingredient in the presentation of gourmet dishes.
LETTUCE GREEN
Green Lettuce: Origin, Use and Recipes
Green lettuce, also known as leafy green lettuce, is a popular and widely consumed variety of lettuce. This lettuce is characterized by its green and crunchy leaves, and is appreciated for its mild and refreshing flavor. It is one of the most common choices for salads and is used in a wide variety of dishes.
Origin: Green lettuce is believed to have originated in the Mediterranean region, where it has been cultivated and consumed since ancient times. Over the years, numerous varieties of green lettuce have been developed to suit different climates and culinary preferences.
Usage: Green lettuce is primarily known for its use in salads. Its crisp and refreshing leaves provide an ideal base to combine with other ingredients and dressings. It can also be used in sandwiches, wraps, burgers and tacos to add a touch of freshness. In addition, green lettuce leaves can be used as wraps to fill with different ingredients, offering a low-carb alternative to tortillas or breads
ASPARAGUS GREEN
Green Asparagus: Origin, Use and Recipes
Green asparagus is a variety of asparagus that is characterized by having a bright green color and a more intense flavor compared to white asparagus.
Origin: Green asparagus is believed to be native to the Mediterranean region and has been cultivated and consumed since ancient times. Unlike white asparagus, green asparagus is left to grow outdoors and exposed to sunlight, allowing it to develop its characteristic green color and more pronounced flavor.
Use: Green asparagus can be used in a wide variety of culinary preparations. Like white asparagus, it is necessary to remove the fibrous part of the stems before cooking. They can be steamed, roasted, sautéed or grilled. Its distinctive flavor blends well with other ingredients and can be used in salads, main dishes, pastas, quiches, and more.
ARTICHOKE
Artichoke: Origin, Use and Recipes
The artichoke is a vegetable of Mediterranean origin appreciated for its distinctive flavor and culinary versatility. This edible flower has been used in cooking for centuries and is known for its tender texture and characteristic slightly bitter taste. Both the leaves and the heart of the artichoke are edible parts and are used in different ways.
Origin: The artichoke is believed to have its origin in the Mediterranean area, specifically in southern Europe and North Africa.
Use: Artichoke is used in various ways in cooking. To prepare it, the hard and fibrous outer leaves are usually removed, leaving the heart and leaves more tender. Artichokes can be cooked in a variety of ways, such as boiled, steamed, roasted, or sautéed. The outer leaves are usually removed before eating and the pulp of the leaves is scraped with the teeth. The heart of the artichoke is considered the tastiest part and can be enjoyed in salads, stews, risottos, pastas, pizzas and as an ingredient in sauces and dips
RADISH
Radish: Origin, Use and Recipes
Radish is a spicy and crunchy root vegetable that is used in the cuisine of various cultures.
Origin: Radish is believed to have originated in Southeast Asia, although it has been cultivated and consumed around the world for centuries.
Use: Radish is used in cooking in various ways. It can be eaten raw, thinly sliced or grated, to add a touch of spice to salads, sandwiches and wraps. It can also be steamed, boiled or roasted to soften its flavor and texture. In addition, it is used in the preparation of pickles and preserves, which highlights its distinctive flavor and prolongs its shelf life.
SPINACH FRESH
Fresh Spinach: Origin, Use and Recipes
Fresh spinach is a dark green leafy vegetable with abundant nutrients that has been consumed for centuries in various cultures. With its mild flavor and tender texture, spinach is versatile in cooking and is used in a wide variety of dishes. In addition to being delicious, fresh spinach is an excellent source of essential vitamins and minerals.
Origin: Spinach is believed to have originated in Persia (the region that currently encompasses Iran and its surroundings).
Use: Fresh spinach can be used in various ways in cooking. It can be consumed raw in salads, added to smoothies or green juices, or cooked in different preparations. Spinach is a tasty addition to soups, stews, stir-fries, scrambles, cakes and fillings. It can also be used as a main ingredient in vegetarian dishes, such as spinach lasagna or spinach rolls. It can even be used in the preparation of sauces, pestos and dips. In addition, spinach is rich in iron, calcium, vitamin A and vitamin C, which makes it a nutritious option to include in your diet.
ASPARAGUS WHITE
White Asparagus: Origin, Use and Recipes
White asparagus is a variety of asparagus that is characterized by its pale color and its mild and delicate flavor. Unlike the more common green asparagus, white asparagus is grown differently to preserve its light color. It is appreciated in the kitchen for its tender texture and its versatility in various culinary preparations.
Origin: Asparagus has been cultivated since ancient times and is believed to have originated in the eastern Mediterranean.
Use: White asparagus is used in cooking in various ways. Before cooking, it is necessary to peel the lower part of the stem to remove the fibrous and hard outer layer. It can then be cooked in various ways, such as boiling, steaming, roasting or sautéing.
White asparagus has a delicate flavor that pairs well with a variety of ingredients. It can be served as a side dish, added to salads, included in pasta or rice dishes, or even used as a main ingredient in dishes such as tortillas, quiches or soups.
BEET
Beetroot: Origin, Use and Recipes
Beetroot, also known as beet or beet in English, is a vegetable with an edible root and intense color that has been used for centuries in cooking and traditional medicine. This versatile vegetable has a sweet and earthy taste, and is appreciated for its soft and nutritious texture.
Origin: Beetroot is believed to have its origin in the Mediterranean and has been cultivated since ancient times.
Use: Beetroot is used in various ways in cooking. Its tender leaves can be cooked and consumed as green leafy vegetables, similar to spinach or chard. However, the most commonly used part of beetroot is its root. Beetroot can be consumed raw in salads, but it can also be boiled, roasted, steamed, or pickled. In addition, it is used as an ingredient in soups, sauces, smoothies and juices. Beetroot is also used to make sugar and natural food coloring.
BOKCHOY BABY
Bok Choy Baby: Origin, Use and Recipes
Bok choy baby, also known as pak choi or Chinese chard, is a green-leafy, white-stemmed vegetable.
Origin: Bok choy baby is native to China, where it has been cultivated and consumed for centuries.
Use: Bok choy baby is widely used in Asian cuisine, particularly in Chinese dishes. Its tender leaves and crunchy stems have a mild and slightly sweet taste. It can be consumed both raw and cooked. It is used in stir-fries, soups, stews, scrambled and steamed dishes. It can also be added to salads or as a filling in spring rolls. In addition, bok choy baby is a good source of vitamin C, vitamin K and folic acid, which makes it a healthy choice to include in your diet.
BROCCOLI RABE
Broccoli Rabe Review: Origin, Use and Recipes
Broccoli Rabe, also known as rapini, is a vegetable with bitter green leaves and thin stems. Although its name includes “broccoli,” it is not directly related to regular broccoli.
Origin: Broccoli rabe is native to the Mediterranean, specifically from the southern region of Italy. It is believed to have developed from a wild plant called Brassica rapa and has been cultivated and consumed in Italian cuisine for centuries.
Use: Broccoli rabe is characterized by bitter leaves and thin stems. It is used in a variety of dishes, both raw and cooked. It is often sautéed, boiled or blanched before being incorporated into other dishes. The bitter taste of rabe broccoli is balanced with other ingredients and pairs well with garlic, olive oil, Parmesan cheese and hot chili peppers. It is used in pastas, pizzas, salads, frittatas and as a garnish for meat and fish.
In addition, rabe broccoli is rich in vitamins A, C and K, as well as iron and calcium, which makes it a healthy option to incorporate into your diet.
CABBAGE NAPA
Cabbage Napa: Origin, Use and Recipes
Cabbage Napa, also known as Chinese cabbage or napa cabbage, is a variety of cabbage native to Asia. It is characterized by soft and tender leaves of light green color and a delicate and slightly sweet flavor.
Origin: Cabbage Napa has been cultivated in Asia for centuries and is a staple ingredient in Chinese and Korean cuisine. It is believed to have originated in the China region and has spread to other Asian countries and globally.
Use: Nappa cabbage is used in various ways in cooking. Its leaves are soft and flexible, making it ideal for use in salads, soups, stews and steamed dishes. It can also be used as a wrapper for rolls or as a base for fermented coleslaw. Nappa cabbage is known for its ability to absorb flavors, so it is used in marinades and marinades to give a unique flavor to dishes.
In addition, napa cabbage is rich in vitamin C, vitamin K, and fiber, making it an excellent addition to a healthy diet.
ITALIAN CARDON
Italian Cardon: Origin, Use and Recipes
Italian cardon, also known as thistle, is a vegetable of Mediterranean origin widely used in Italian cuisine. It is known for its distinctive flavor and unique appearance with long, prickly leaves. Although not as popular as other vegetables, Italian cardon has a special place in traditional gastronomy and offers a wide variety of uses and recipes.
Origin: The Italian cardon is native to the Mediterranean region, specifically Italy and Spain. It is believed to have been cultivated in ancient Rome and has been a common ingredient in Italian cuisine for centuries.
Use: Italian cardon is mainly used in cooked dishes. Its stems are tender and soft after removing thorns and hard fibers. It can be used in stews, soups, sauces and gratins. It is often bleached before use to soften its characteristic bitter taste.
In addition, cardon is rich in fiber, vitamins A and C, and antioxidants, which makes it a nutritious ingredient to enjoy in your dishes.
SWISS GREEN CHARD
Swiss Chard Verde: Origin, Use and Recipes
Swiss Chard Green, also known as Swiss chard or Swiss chard, is a vegetable that stands out for its large, brightly colored leaves, as well as its distinctive, nutritious flavor.
Origin: The Swiss Chard is native to the Mediterranean and is believed to have originated in the eastern Mediterranean region. It has been cultivated and consumed in Europe since ancient times.
Use: Swiss Chard is used on both leaves and stems, making it a very versatile vegetable. The leaves can be used in various ways, such as in salads, stir-fries, soups or as wrappers for rolls. The stems, which are crunchy and taste similar to celery, can be cut into pieces and added to stews, stir-fries, or even as ingredients in pickled preserves. In addition, Swiss Chard is an excellent source of vitamins A, C and K, as well as iron and dietary fiber.
LETTUCE ESCAROLE
Lettuce Escarole: Origin, Use and RecipesLettuce Escarole, also known as endive or endive, is a variety of green and crispy leafy lettuce that is used in various culinary preparations. Origin: Endive is native to the Mediterranean region, specifically Italy and Greece. It has been cultivated in Europe since ancient times and has spread to other parts of the world. It is believed that its name comes from the Latin term “scariola”, which means “rougher”.
Use: Endive is used in both salads and cooked dishes. Its crispy, curly leaves are great for adding texture to green salads. It can also be used in soups, stews, stir-fries and steamed dishes. Although its taste is bitter, it becomes milder when cooked, making it ideal to combine with other ingredients and dressings. In addition, endive is an excellent source of vitamins A, C and K, as well as dietary fiber, which makes it a healthy choice to include in your diet.
COLLARD GREEN
Collard Green Review: Origin, Use, and Recipes
Collard Green, also known as kale, is a large-leaved, dark green vegetable that belongs to the cruciferous family. It is known for its mild and slightly bitter taste, as well as its robust texture. Origin: The Collard Green originated in the Mediterranean region and was cultivated by the ancient Greeks and Romans. Over the centuries, it has spread to other parts of the world and has become a key ingredient in American Southern cuisine. Use: Collard Green is used both in raw leaves and in cooked preparations. Raw leaves can be added to salads to add texture and flavor, especially if cut into thin strips. However, Collard Green is most commonly used in cooked dishes, such as stews, soups, stir-fries, and steamed dishes. The robust and resistant leaves of Collard Green are ideal for prolonged cooking and absorb the flavors of other ingredients well. In addition, Collard Green is an excellent source of vitamins A, C and K, as well as minerals such as iron and calcium.
DANDELION
Origin: Widely Naturalized: Originally from Europe and Asia, dandelion has spread globally, thriving in various climates and soils.
Main Uses: Nutritious Herb: Despite its weed status, dandelion offers nutritional and medicinal benefits. Its leaves, reminiscent of arugula or chicory, are versatile in salads or cooked dishes. The flowers can be brewed into tea, made into wine, or crafted into jam. Rich in vitamins A, C, and K, plus minerals like iron and calcium, dandelion is a valuable dietary addition.
KALE LEAF GREEN
Origin: Mediterranean Roots: Kale, originating from the Mediterranean, has been a dietary staple for centuries, spreading to Europe and gaining popularity worldwide, especially in North America.
Main Uses: Culinary Versatility: Whether raw in salads or cooked in soups, stews, or stir-fries, kale’s robust texture and nutritional richness make it a versatile and nutritious addition to various dishes.
LEEKS
Origin: Ancient Roots: Leeks, scientifically known as Allium porrum, have been cultivated for centuries in Europe, originating from the eastern Mediterranean area and ancient Egypt.
Main Uses: Kitchen Versatility: With their mild, sweet taste, leeks are used for flavoring and as a main vegetable. Their tender stems are perfect for steaming, sautéing, or roasting, while the greener leaves enhance broths and sauces.
LETTUCE ROMAINE
Origin: Mediterranean Roots: Romaine lettuce, believed to have originated in the Mediterranean region, particularly in Greece and Rome, boasts elongated, crunchy leaves with a mild, slightly bitter taste.
Main Uses: Salad Staple and Beyond: Primarily used in salads for its crisp texture and volume, romaine lettuce also finds its way into popular lettuce wraps. Additionally, it can be roasted, sautéed, or incorporated into soups and stews to impart flavor and nutrition. Rich in vitamins A, C, and K, along with fiber and essential nutrients, romaine lettuce offers both taste and health benefits.
ONION GREEN/SCALLION
ONION GREEN/SCALLION
Origin: Asian Roots: Green onion, also known as chives or scallion, originates from Asia, where it has been cultivated and cherished for centuries before spreading to Europe and America.
Main Uses: Versatile Flavor Booster: Whether raw in salads or cooked in stir-fries and soups, green onions offer a mild and refreshing taste, distinct from regular onions, making them ideal for various culinary applications.
WATERCREES
Origin: Native to the Streams: Watercress, scientifically known as Nasturtium officinale, naturally thrives in the flowing waters of Europe and Asia, shaping its culinary significance.
Main Uses: From Salads to Pesto: Watercress serves as more than just a salad green, elevating dishes with its spicy zest in soups, sauces, and seafood recipes. Its nutritional bounty, rich in vitamins A, C, K, and antioxidants, enhances its appeal as a flavorful and health-conscious addition to various cuisines