Our experience with food is complex and involves all our senses.
Fruit, gives us vitamins, minerals, proteins, sugars, but its generosity does not end here even surprises us with the liveliness of colors, shapes, aromas, flavors, and textures … all in one bite.
Fruit, in addition to being invaluable for our health, can support different roles within a lunch, but it is essential to know it to create the right combinations.
The fruit is classified according to the botanical, chemical and product characteristics, in the kitchen we are interested in the simplest and most practical ones determined by the consistency …
|FRUIT WITH SEEDS||
|FRUIT WITH JUICY SEEDS||
|FRUIT WITH NUT||
… and taste :
|CITRUS FRUITS||They taste “sour”. They are all covered with a rind rich in essential oils, perfect for flavoring each dish, and have a juicy consistency (oranges ◇ kumquat ◇ lime ◇ lemon ◇ mandarins ◇ mapo ◇ grapefruits)|
|ACIDULOS/SUGARY||apricots ◇ cherries ◇ strawberries ◇ kiwis ◇ apples ◇ blueberies ◇ blackberies ◇ pears ◇ peaches ◇ plums ◇ currant|
||pineapples ◇ bananas ◇ persimmons ◇ dates ◇ figs (t is not a fruit, but a fleshy inflorescence) ◇ uva|
|OILY||cashews ◇ peanuts (they actually belong to the legume family) ◇ almonds ◇ walnuts ◇ brazil nuts ◇ macadamia nuts ◇ pecans ◇ hazelnuts ◇ pine nuts ◇ pistachios|