EXOTIC VEGETABLES AND FRUITS

-Jerson Fernandes Accor Management Trainee-Culinary

ASPARAGUS
Discovered more than 2000 years ago in the Eastern Mediterranean region Revered by the ancient Romans and Greeks for its medicinal qualities Used widely today in salads, and as accompaniments to main courses Best eaten raw or close to raw just lightly tossed/grilled with oil or butter or simply boiled Very highly rated white variety also available Greek word aspargo meaning shoots

BROCCOLI
Italian in origin From Latin word brachium meaning branch Very rich in vitamin C and soluble fibres very nitritious Eaten raw or in salads, usually boiled or steamed served as appetisers Not natural in origin, artificially created by man Resembles cauliflower

ARTICHOKES
Originates from the Mediterranean region one of the oldest food known to man Has intimidating exterior but soft edible and delicious heart Can be served as entre, appetiser, side dish or garnish As appetisers, usually with melted butter or mayonnaise Usually steamed, boiled, sauteed or grilled Rich in vitamin C and folic acid Various types Jerusalem, Globe, Roman, Californian

ZUCHHINI
Italian in origin Part of the squash family Available in red or yellow colours also Usually sliced and grilled, served pickled as appetisers, or as accompaniments to main courses Also used grilled in sandwiches and salads May also be scooped out and stuffed with various fillings as canapes and bar snacks

AVOCADO
This pear shaped fruit has a pale fleshy 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

SNOWPEAS
These are edible pea pods Originally from Europe, used extensively in Asian cooking also Called mangetout or petit pois in French Is usually boiled, and used in salads, or as accompaniments Eaten raw or close to raw

BRUSSEL SPROUTS
Originated in Belgium in 1200s, later largely cultivated in Belgium and Italy From the cauliflower family, it is similar to taste 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 an entre or accompaniment to meats Grow maximum to the size of a golf ball

 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 yoghurt or cheese based dressing Can be lightly tossed in butter or oil and served as accompaniments to fatty meats like pork

ENDIVES

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 a side vegetable They can also be braised, served in various sauces, au gratin, or in soups A smaller variety called Welsh leeks originates from Siberia

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

FENNEL
Similar in taste to celery, it is crisp and crunchy when raw Cooked fennel has milder, anise flavour Chilled raw fennel is added to salads In Mediterranean cooking, the bulb is boiled and diced and added to rice, pasta or polenta dishes

CELERY
Celery is an aphrodisiac The leaves can be used to flavour stocks, sauces and soups The stem can be diced and used raw in salads (Waldorf salad) Celery can also be boiled and used in warm preparations Originates in Europe

MANGOSTEEN
Called the queen of tropical fruits The fruit is delicious and has many health benefits It has anti-oxidants and helps in weight loss Eaten on its own, or in juice form

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

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

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

PASSION FRUIT
This aromatic fruit has a tart, tropical flavour They have small edible seeds The juice of this fruit is used in squashes, syrups, sorbets etc. There is also a passion fruit based liqeuer - Passoa

DRAGON FRUIT
Similar to lychees and rambutams
Can be bought fresh, diced or canned

Has a fleshy sweet interior similar in taste to lychees or rambutans

DURIAN
Called king of fruits in South East Asia Has fleshy interior, with mild onion like flavour Once opened, it has a very foul odour banned in Singaporean subways Very popular in the SE Asia, but not much in the West