Indy Style: Select, Store and Serve and Yonanas - The Produce Moms

It has been a whirlwind of a week. Between meetings at Indy Fruit, little league baseball, Find Your Favorite activities and multiple cups of black, bold coffee I’m finding time to write this. I couldn’t let another day go by without sharing my recipes and tips from my appearance on Indy Style last week!

This appearance was extra special to me because I let my Facebook Fans decide on the theme & content of this show.  I asked my dear Produce Moms (there is one in ALL of us!) what fruits and vegetables they avoid buying because they do not know how to select, store or serve them…

Top three answers:

  • Artichokes
  • Eggplant
  • Mango

Made complete sense to me!  These items can be intimidating but once you know how to properly select, store and serve – you wont have any trouble adding them to the weekly grocery list.  They are easy to prepare & very delicious.

Lets start with the mango. It is the world’s most popular fruit! There are many varieties and they all vary in color, shape & size – so to determine ripeness, do NOT judge a mango by the color of its skin!  There are many mangoes that are solid green when ripe.  Mangoes are ripe when they are slightly soft, fragrant & heavy for their size.

HOW TO SLICE AND SERVE A MANGO

1.  Remove the 2 cheeks, or sides of a mango, by slicing along the sides of the flat, oblong pit nestled inside the mango.

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2.  Using a paring knife, slice the mango cheeks in a vertical & horizontal fashion to create a checkerboard affect.  Be very careful to not slice through the skin!

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3. Press the mango inside out to form the Mango Hedgehog!  Easily peel away the mango cubes with your fingers or use a knife to dislodge from the skin.

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Read all of the steps here!

Next is Eggplant. To properly select an eggplant look for uniform color, no visible bruising or soft spots and it should feel heavy for it’s size. I love to grill eggplant! It’s so simple. All you need is some olive oil and seasoning of your choice! If you are grilling it then leave the skin on. If a recipe calls for eggplant with no skin then simply just take your vegetable peeler and peel the skin off.

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Let’s focus on Artichokes now. Artichokes are one of my favorite vegetables. They are full of nutrition & a fiber leader. People often enjoy them in the form of a dip but I’m here to inform you there’s a better way! Stuffed!

Stuffed Artichokes
See the entire recipe here.

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You can catch my entire select, store and serve segment here.

 

For my second segment of Indy Style I showed off my new favorite Kitchen gadget. My Yonanas maker! It’s the answer to all of my ice cream cravings.

Yonanas Machine

We often don’t know what to do with our over ripe fruit. 40% of what is purchased in the produce department ends up in the trash. The Yonanas maker turns over-ripe bananas and other fruits into a delicious and creamy treat that looks and tastes like soft serve ice cream. It’s a great way to make use of those over-ripe fruits!

You can add in your favorite fruits like blueberries, raspberries and even apples! Just freeze your over-ripe fruit and remove them from the freezer 7-10 minutes before putting them into the Yonanas maker.Here are a few of my favorite Yonanas recipes:Simply Yonanas
Ingredients: 2 frozen ripe bananas
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Caramel Apple Yonanas
Ingredients: 2 frozen over-ripe bananas, 6 pitted medjool dates, 1 cup frozen apple pieces
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Cookies & Cream Yonanas
Ingredients: 2 frozen ripe bananas, 2 chocolate sandwich cookies
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If that doesn’t get you excited about eating fruit I don’t know what does! You can catch my Yonanas segment here.

I’m on Indy Style again next month! Stay tuned!

xoxo
Produce Mom

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