Pack a healthy fruit punch: tropical fruit offers exotic great taste and plenty of nutrients - Cooking and Nutrition Tips / Natural Kitchen - Brief Article

Natural Health, Jan-Feb, 2003 by Cheryl Redmond

ON A CHILLY, GRAY winter day, the sunny flavors of tropical fruit can make you feel better with one bite. And their nutrients ensure that that good feeling lasts. Most tropical fruit is high in vitamins, especially A and C, minerals like potassium, and fiber. One mango, for instance, meets your daily requirement for vitamin A, and a medium papaya gives you more than 5 g of fiber. Here are six of our favorite tropical fruits. Slice them for a snack, serve them in fruit salads and smoothies, or experiment with our cooking suggestions.

PAPAYA Has a mildly sweet flavor, reminiscent of cantaloupe. Pairs well with citrus flavors. Try sauteing it for a side dish or dessert.

MANGO Juicy, mildly tangy, tastes a little like a peach. Try it in salsa, with poultry or pork, or in rice pudding.

PLANTAIN Starchy and mild-tasting, like a banana but not as sweet. Saute for fritters, or grill. Mash or bake unripe plantains like a potato.

FEIJOA (PINEAPPLE GUAVA) Its complex flavor has hints of pineapple, strawberry, lime, and mint. Good in sorbets, salsas, and chutneys.

PASSION FRUIT Offers an intense sweet-tart flavor and is full of edible seeds. Puree and pour over ice cream or pound cake.

KIWI Tastes like a cross between strawberry and banana and has edible seeds. Try it in a salad with radicchio and endive.