By Cecily Walters 2013-06-11 22:24:36
Many emerald-hued fruits are considered veritable jewels in the produce crown. Give your students the royal treatment by menuing more of these sparkling gems. Kids (AND ADULTS, TOO) tend to “eat with their eyes,” making food decisions based primarily on the appearance of an item or recipe. This is why color plays such a critical role in successful menuing—especially of good-for-you foods. This month, School Nutrition continues its multi-year series exploring different colored fruits and vegetables based on the Produce for Better Health Foundation’s “5 A Day The Color Way” campaign. Last year’s examination, “Sunny Dispositions,” June/July 2012, focused on orange and yellow fruits. This go-around, the focus is on GREEN fruits, those gorgeous, flavor-filled delights. Eaten on their own, as ingredients in a recipe or as the perfect topping, green fruits dazzle. Join us, as we take a closer look at these lean, green nutrient machines! GRAPE ESCAPE PARFAIT YIELD: 1 1-3⁄4-oz. serving* PER SERVING: 300 cal., 7 g pro., 62 g carb., 2 g fiber, 3 g fat, 1 g sat. fat, 0 mg chol., 230 mg sod. INGREDIENTS Grapes, fresh, green and red—2 1⁄2 ozs. or 1⁄2 cup Yogurt, lowfat, vanilla—4 ozs. or 1⁄2 cup Granola—1 1⁄4 ozs. or 1⁄3 cup DIRECTIONS 1. Place 1⁄2 cup of grapes in the bottom of a 14-oz. plastic cup. 2. Add 1⁄2 cup of yogurt over the grapes. 3. Top with the granola. Photo, recipe & recipe analysis: General Mills Foodservice, www.generalmillsfoodservice.com *Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. As appropriate, adjust the serving size to meet current meal pattern requirements. KITCHEN WISDOM SAYS . . . • This item could be used for a la carte or breakfast. • The production process for this recipe was simple and easy. • We use our own recipe for granola with whole oats. See www.schoolnutrition.org/snmagazinebonuscontent. • This recipe also could be sent home to parents as part of nutrition education materials and/or prepared in the classroom or cafeteria with students in grades K-3 and/or 4-7 as part of a nutrition education demonstration. Apples Unlike a number of their red counterparts, the well-known, green-hued Golden Delicious and Granny Smith varieties came on the scene only fairly recently—relatively speaking. The Golden Delicious, declared the official state fruit in West Virginia, originated there between 1890 and 1905 (sources vary). But it’s the Washington State Apple Commission that describes the large, yellowish/green-skinned apple as “allpurpose, mellow and sweet.” The variety is prone to bruising and shriveling, however, so it should be handled and stored carefully. The Golden Delicious is available all year. It can be eaten both fresh and cooked, and it works well in salads (its slices don’t brown as fast compared to other varieties), in baked goods, applesauce and apple butter. (When making pies with Golden Delicious apples, you can reduce the amount of sugar called for in the recipe.) Fun fact: The Golden Delicious variety is not related to the Red Delicious variety; their shared name comes from the fact that the same nursery bought the rights to both varieties. The Granny Smith, which originated in Australia in the mid 1800s, was named after Maria Ann Smith, who discovered the seedling growing by accident. Initially turning yellow, before settling completely to green, Granny Smith apples are available year-round, with a tough skin that allows them to hold and ship well. Characterized as “tart, crisp and juicy,” as well as “subtly sweet,” they are very well suited for pies and other baked goods. Their sharp taste can be a refreshing addition to salads and other recipes, especially when refrigerated. As with their red counterparts, both Golden Delicious and Granny Smith varieties contain dietary fiber (mainly insoluble fiber, which helps in weight loss). The amount of flavonoids, which display anti-inflammatory and anti-allergenic properties, found in green apples is said to help fight cancer. And while these two are the most familiar types of green apples, you will find others on the market, including Cortland, Empire and Ginger Gold. SPRING SALAD WITH SMOKED TURKEY AND APPLE VINAIGRETTE YIELD: 100 servings PER SERVING*: 79 cal., 5 g fat, 2 g sat. fat, 181 mg sod. SALAD INGREDIENTS Spring lettuce mix—25 cups Romaine lettuce—25 cups Apples, Granny Smith—6 Turkey breast, smoked—50 thin slices Celery—6 stalks Gouda cheese—1 1⁄2 lbs. Onions, red—2 VINAIGRETTE INGREDIENTS Apples, Granny Smith—2 Sherry wine vinegar—3⁄4 cup Apple juice—3⁄4 cup Honey—6 Tbsps. Onions, red—6 Tbsps. Dijon mustard—3 Tbsps. Vegetable oil—1 1⁄2 cups DIRECTIONS 1. To prepare the salad: Rinse the spring lettuce mix and Romaine lettuce well in cool water. Wash six of the Granny Smith apples and cut into thin wedges. Cut the turkey breast into strips. Wash the celery and chop diagonally. Slice the cheese into thin slices. Slice two of the red onions into thin rings. 2. Divide and place the greens evenly on large platters. 3. Divide and evenly arrange the apple wedges, turkey strips, celery pieces, cheese slices and red onion rings on top of the lettuces. 4. To prepare the vinaigrette: Wash and chop the remaining six Granny Smith apples. Mince the remaining onions. Fill a blender with the apples, sherry wine vinegar, apple juice, honey, 6 Tbsps. onions, Dijon mustard and vegetable and blend until smooth. 5. Drizzle the vinaigrette over the salad and toss to coat. Refrigerate any leftover dressing and use within 24 hours. 6. Hold the salad platters at 41°F or lower. 7. To serve: Portion into 1⁄2 cup servings. Recipe & recipe analysis: Oklahoma F2S Cooking: A Farm-to-School Cookbook, www.kidchenexpedition.com *Notes: If this recipe passes the test with a small number of students, conduct a complete nutrient analysis. As appropriate, adjust the serving size to meet current meal pattern requirements. Avocados You might be surprised to learn that avocados actually are a fruit and not a vegetable, as some have misperceived. Native to Central Mexico, they have a fleshy body and may be spherical or pear- or egg-shaped. Their shape, combined with the rough green skin of many individual varieties, has led them to be referred to as “avocado pears” or “alligator pears,” but their taste is creamy and flavorful. The oldest evidence of avocado use dates back to around 10,000 B.C, but it wasn’t until much later, in the mid-17th century, that this fruit migrated from Mexico to Jamaica and various Asian tropical regions. Cultivation in the United States began only in the early 20th century. Because the avocado is a subtropical species that needs a climate without frost and with little wind to thrive—conditions available in only a few areas of the world—the number of places where it is grown is limited. In the United States, you will find avocados farmed in Arizona, California (delivering 95% of the U.S. supply), Florida and Hawaii. Combine avocado with eggs in almost any form, from scrambled to tortillas to omelets. It’s an essential ingredient in California rolls and other rolled sushi. The avocado often is used as a base for guacamole and pairs nicely in slices that dress hamburgers and sandwiches. Additionally, guacamole can be substituted as a healthier alternative to mayonnaise on a sandwich, and avocados pair well with a number of other foods, including cucumber, garlic, mangoes, pineapples, smoked fish, tomatoes and vinaigrette. While containing more fat than most other fruits, the fat in an avocado is primarily in the form of the “good” monounsaturated fat that offers anti-inflammatory benefits and helps to lower the risk of heart disease. An avocado also contains more potassium than a banana, and it is rich in folic acid and fiber, in addition to boasting lycopene and beta-carotene and being a good source of vitamins B, C and E. Avocado extracts have been studied in the laboratory to assess their potential for lowering the risk of diabetes. When ripe, the fruit yields to gentle pressure when held in the hand and squeezed. Ready to peel, but don’t know how? The California Avocado Commission recommends the “nick and peel” method. Cut into the fruit lengthwise, producing two long halves that are still connected in the middle by the seed. Then, take hold of both halves and twist them in opposite directions until they separate fully. Remove the seed and cut each half lengthwise to produce quarters. Use your thumb and index finger to grip the edge of skin on each quarter and peel it off, as you would with a banana skin. To prevent the flesh from browning so quickly when peeled, immediately add lemon or lime juice. KITCHEN WISDOM SAYS . . . • This item would be a nice addition to a made-to-order Mexican food line. • The majority of the students liked the taste and appearance and would choose it again if offered; however, the labor it took to make each burrito would be difficult at an elementary site with minimal staff. This product would be easier to serve at our secondary sites. • If serving this item at elementary schools, consider removing the peppers. • We added a little salt, pepper and chili powder to enhance the flavor profile. • We used 6-in. whole-wheat tortillas for this recipe. • We prepared most of the ingredients in one batch, rather than each individual burrito. • Instead of the fresh avocados mixed into the eggs, we suggest making guacamole and applying it on the burritos using a squirt bottle to make the preparation process quicker. This also may prevent the browning that can occur when avocados are exposed to air and heat. • We used prepared scrambled eggs instead of liquid eggs; then we sautéed those before adding the rest of the ingredients. • This recipe also could be sent home to parents as part of nutrition education materials and/or prepared in the classroom with students in Grades 4-7 and/or 8-12 as part of a nutrition education demonstration. AVOCADO BREAKFAST BURRITO YIELD: 24 servings INGREDIENTS Bell pepper, red—3 cups Bell pepper, green—3 cups Onion—2 1⁄2 cups Butter, divided—1 cup Eggs—3 qts. Salt—2 tsps. Avocados, ripe, fresh—8 Lemon juice—1⁄3 cup Tortillas, flour—24 Pepper Jack cheese, shredded—3 cups DIRECTIONS 1. Dice the red and green peppers. Chop the onion. 2. Sauté the bell peppers and onion in 2 ozs. of butter until soft, about 5 minutes; reserve. 3. In a separate bowl, beat the eggs with the salt; reserve. 4. Cut the avocado into 1⁄4-in. diced pieces; toss gently with lemon juice. Reserve. 5. For each serving: Warm the tortilla. Heat 1⁄2 Tbsp. of butter in a small frying pan. Ladle 1⁄2 cup of eggs into the pan. Gently stir in 1⁄4 cup of the reserved bell peppers and onions mixture and 1⁄3 cup of the reserved avocado. Stir gently over medium-low heat until soft curds form, about 2 minutes. Place the egg mixture down the center of the warmed tortilla; sprinkle with 2 Tbsps. of cheese. Fold in the top and bottom; roll up from the side. Photo & recipe: California Avocado Commission, www.californiaavocado.com *Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a complete nutrient analysis. As appropriate, adjust the serving size to meet current meal pattern requirements. Grapes Grapes, which actually are classified as berries, are cultivated on all continents (except Antarctica) and were produced in Asia as early as 5,000 B.C. They flourished in Germany’s Rhine Valley and, over the years, travelers brought grapes to all corners of the world. They were planted in the United States in the 17th century at Spanish missions scattered across the Southwest. Today, more than 90% of all commercially grown table grapes in the United States come from California (that’s nearly two billion pounds grown in that one state alone). Varieties of green—also known as white—grapes include Almeria, Italia, Niagara, Perlette and Thompson seedless (the leading American table grape). The term “table grape” denotes grapes that are eaten fresh or used in recipes, as opposed to wine and raisin grapes. Some table grapes are available in seedless varieties that are the result of natural mutations or crossbreeding. Green grapes have a slightly yellowish hue and, like their black and red cousins, provide protein, fiber and very little fat, no cholesterol, but vitamins C and A, potassium, phosphorus, calcium and magnesium. Recent studies have shown that grapes aid in maintaining a good blood sugar balance and can help to regulate insulin in diabetics. Fully ripened grapes are plump and free from wrinkles. They also should be intact, not split or leaking juice, and attached to a healthy-looking stem. Grapes tend to spoil and ferment at room temperature, so it’s beneficial to store them in the refrigerator in an airtight container or plastic bag. The sweet, tart flavor of green grapes makes them a good snack (alone or with cheese) or as an ingredient in a fruit or vegetable salad. They also can be added to curries. Freezing grapes can be a fun activity with young kids—just wash them and pat them dry, then arrange in a single layer on a cookie sheet and place in the freezer. PACIFIC RIM RAMEN NOODLE SALAD WITH GRAPES YIELD: 34 servings SALAD INGREDIENTS Ramen noodles, packaged—5 packages Chicken, cooked, 1⁄2-in. pieces—1 1⁄2 lbs. or 4 1⁄2 cups Onions, green—2 ozs. or 1 cup Carrots—8 ozs. or 2 cups Grapes, green—2 lbs. or 6 cups Cabbage, green—3 lbs. or 1 1⁄2 packed gals. Almonds—3 ozs. or 1 cup Sesame seeds—1 oz. or 1⁄4 cup DRESSING INGREDIENTS Ramen noodles seasoning packets—5 White wine vinegar—1 1⁄4 cups Sesame oil—2 Tbsps. Salad oil—1 cup Sugar—1 1⁄4 cups Salt—1 Tbsp. Pepper, red, crushed flakes—1⁄4 tsp. DIRECTIONS 1. Break up the dry ramen noodles into 1-in. chunks and reserve the seasoning packs. 2. Slice the onions into 1⁄8-in. pieces. Julienne the carrots into 1⁄8-in. pieces. Shred the cabbage into 1⁄4-1⁄8-in. pieces. Slice the almonds and toast them, along with the sesame seeds. If necessary, chop the chicken into 1⁄2-in. pieces. 3. To prepare the salad: Combine the dry ramen noodles, chicken, onions, carrots, whole grapes, cabbage, almonds and sesame seeds in a clean bowl. Refrigerate until needed. 4. To prepare the dressing: In a stainless steel bowl, whisk together the ramen noodle seasoning packets, white wine vinegar, sesame oil, salad oil, sugar, salt and crushed red pepper flakes until the sugar is dissolved. 5. Pour the dressing over the salad and toss to coat. Refrigerate for 1 hour before serving. 6. To serve: Portion into 4-oz. servings. Photo & recipe: California Table Grape Commission, www.freshcaliforniagrapes.com *Notes: If this recipe passes the test with a small number of students, conduct a nutrient analysis. The recipe produces a total yield of 8 1⁄2 lbs. or 1 3⁄4 gals. As appropriate, adjust the serving size to meet current meal pattern requirements. Honeydew Melon The honeydew melon is related to the cantaloupe (to which it is similar in texture), watermelon, cucumbers and squash, but it is the sweetest of all of the melon varieties. Native to the Middle East and revered as a sacred food by the ancient Egyptians, its peak harvest season of May through October makes it a fixture of summertime meals. “Honeydew” is the U.S. name for a variety that also is grown in France, Algeria and China. When purchasing, look for a melon with a creamy white rind that does not appear to be bruised, injured or overly green. If the fruit has fully ripened, you should be able to smell its sweet scent. The fruit’s skin also will feel slightly waxy. If the fruit is particularly juicy, you may be able to hear the seeds rattle when you shake it. Honeydews weighing about five pounds are said to have the best flavor. The flesh will be a pale green in color. If the fruit has not fully ripened, set it out at room temperature for a few days. Once it has ripened, however, be aware that the honeydew’s strong odor will saturate other foods, so store with care. One cup of this green melon supplies nearly 20% of the Dietary Reference Intake of potassium. The fruit also is high in vitamin C. Research shows a possible correlation between honeydew melon and other foods high in carotenoids with a lowered risk of acquiring age-related macular degeneration. To prepare a honeydew, wash the fruit in warm, soapy water and slice in half before removing the seeds and strings. To serve, the melon can be cut into halves, quarters, wedges or cubes or scooped into balls with a melon baller. A squeeze of lemon or lime juice can be added to enhance the flavor. While chilling melons before eating them makes them more refreshing, doing so reduces the flavor, according to The Penguin Companion to Food, which suggests that while a good melon should not need sugar, the flavor can be enhanced by adding a pinch of salt, pepper or ginger. ROASTED FISH CRISPY SLAW WRAP YIELD: 100 servings PER SERVING: 342 cal., 29 g pro., 37 g carb., 6 g fiber, 10 g fat, 2 g sat. fat, 50 mg chol., 541 mg sod., 3 mg iron, 70 mg ca. SLAW INGREDIENTS Cabbage, red—6 1⁄4 lbs. or 2 gals., 2 cups Cabbage, white—6 1⁄4 lbs. or 1 gal., 2 1⁄2 qts. Carrots, fresh—6 1⁄4 lbs. or 1 1⁄4 gals. Bok choy—3 lbs. or 2 1⁄2 qts. Cilantro, fresh—3 ozs. or 2 cups Dressing, balsamic vinaigrette, light—2 qts., 1 1⁄3 cups FISH INGREDIENTS Tilapia filets, 4-oz. portions—100 pieces Pan release spray—As needed Olive oil, extra virgin—1 cup Seasoning blend, chili-lime, salt-free—3 1⁄4 ozs. or 1 1⁄4 cups Romaine lettuce—3 1⁄4 lbs. or 1 gal., 2 1⁄4 qts. Tortillas, whole-grain, 8-in.—100 Avocados—1 lb., 14 ozs. or 100 slices Limes, cut into quarters*—1 1⁄4 lbs. or100 quarters or ~28 limes DIRECTIONS 1. Shred the red and white cabbage. Shred the carrots. Julienne slice the bok choy. Chop the cilantro. Julienne slice the Romaine lettuce. Slice the avocados into 1⁄4-in. pieces. If frozen, thaw the tilapia filets and cut into 4-oz. pieces. Cut the limes into quarters.* 2. To prepare the slaw: Combine the red cabbage, white cabbage, carrots, bok choy, cilantro and balsamic dressing together. Cool to 41°F or lower within four hours. Cover and refrigerate until ready to serve. 3. To prepare the fish: Divide and place the tilapia portions on four sheet pans (18x26x1-in.) lined with parchment paper and lightly coated with pan release spray. 4. Brush the olive oil on the tilapia and sprinkle with the salt-free seasoning. 5. Roast in a conventional oven at 375°F for 12 minutes or in a convection oven at 375°F for 9 minutes. When done, the fish will flake easily with a fork. Heat to 145°F or higher for at least 15 seconds. Hold at 135°F or higher. 6. To prepare each serving: Place 1⁄4 cup lettuce on a tortilla. Cut one 4-oz. portion of fish in half and place both pieces on top of the lettuce. Use an 8-oz. spoodle (1 cup) to portion the slaw. Add one slice of avocado. Squeeze the juice of one lime quarter on top of the filling and then discard the resulting waste.* Roll the wrap in the form of a burrito and seal. Cut diagonally in half and serve. Portion one wrap (two halves). Photo, recipe & recipe analysis: Sharon Springer, Liberty Middle School, Orlando, Fla., Chef Ed Colleran and Sarah Thornquest (physical education teacher), U.S. Department of Agriculture (USDA), Recipes for Healthy Kids Cookbook for Schools, http://teamnutrition.usda.gov/Resources/r4hk_schools.html *Notes: According to USDA: One wrap provides 2 1⁄2 ozs. equivalent meat, 1⁄8 cup dark green vegetable, 1⁄4 cup red/orange vegetable, 7⁄8 cup other vegetable and 1 1⁄2 ozs. Equivalent grains. The recipe produces an estimated 63 lbs. or about 8 gals. for 100 servings. To reduce prep and waste, operators can substitute 3 cups, 1 Tbsp. lime juice for the fresh, quartered limes; use 1⁄2 Tbsp. per wrap. Kiwifruit Perhaps one of the most interesting facts about the kiwifruit is that this popular member of the berry family, roughly the size of a chicken egg, contains more than two times the vitamin C of the consider- ably larger orange! It’s also high in folate and vitamins C and K, while providing fiber, potassium and magnesium. Research shows that consuming the fruit can lead to a potential reduction in blood fats, as well as a possible lower blood clot risk. The kiwifruit also is known to provide significant relief for chronic constipation and to reduce asthma symptoms. Because it contains an enzyme similar to that found in pineapple and papaya, it has a tenderizing effect on meat. The fruit, which can be eaten fresh or frozen, contains sweet, bright-green flesh with rows of tiny black, edible seeds. The flesh has a soft texture and a unique, sweet flavor. It’s covered in a furry brown skin that most Americans avoid eating. However, you can eat the skin after washing it to receive the nutrition benefits that it provides, such as fiber, folic acid and flavonoids. The most important thing is to seek firm, unblemished fruit that gives slightly under mild pressure. It will ripen after a few days to a week when stored at room temperature (but not in direct sunlight). Originating in China and for centuries called the Chinese Gooseberry, kiwifruit now is grown and exported by Italy, Chile and New Zealand. It’s said that a produce dealer changed the name of the fruit in the Sixties in homage to the kiwi, New Zealand’s national symbol, reportedly because the fruit and the bird are similar in appearance: small, brown and furry. Breeding has produced many types of kiwifruit, more than 40 varieties, including smooth-skinned ones with yellow flesh, although the green variety is most common to North America. In this country, most kiwifruit is grown in California. ROASTED CORN AND ZESTY KIWIFRUIT SALAD YIELD: 12 servings* INGREDIENTS Vegetable oil—2-3 Tbsps. Corn, whole kernel, fresh or frozen—4 1⁄2 cups Onion, red—1 large Kiwifruit—9 Bell peppers, red, sweet—3 Chili peppers, fresh—3 Lemon juice—1⁄3 cup Salt, seasoned—1⁄2 tsp. Cannellini beans, cooked* —3 cups DIRECTIONS 1. Slice the onion. Seed and dice the bell peppers and chili peppers. As necessary, drain the beans. 2. Roast the corn kernels in the vegetable oil on a sheet pan in a medium oven, stirring occasionally until browned, about 8 minutes. Transfer the corn to a large bowl. 3. Peel and slice the kiwifruit into quarters and slice those into chunks. 4. Combine the kiwifruit with the corn and add the onion, bell peppers, chili peppers, lemon juice, salt and beans. 5. To serve: Divide into 12 equal portions. Photo & recipe: ZESPRI® Kiwifruit, www.zespri.com *Notes: Pinto beans can be used as a substitute for cannellini beans. If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. As appropriate, adjust the serving size to meet current meal pattern requirements. Limes This small fruit shaped like a lemon is thought to have originated in Malaysia and can be identified by its thin, green skin and juicy, pale green pulp. Two main varieties of limes are produced: Persian and Key. The Key is smaller and more yellow and sour than the Persian and contains seeds; the Persian is a seedless hybrid developed early in the 20th century that is more resistant to disease and pests and has a thicker rind than the Key variety. The typical harvest season for limes is May through August. One particularly identifiable part of a lime (as well as other citrus fruits) is the zest, which is the outer, colored portion of the rind. It contains fragrant oils, lending intense flavor when added to various recipes. One whole lime is the equivalent of approximately two tablespoons of lime juice. When selecting limes, look for brightly colored, smooth-skinned fruits. Any brown areas on the skin will not affect the flavor, but you should avoid limes with hard or shriveled skin. Like its other citrus cousins, the lime is a terrific source of vitamin C. HONEY LIME FRUIT TOSS YIELD: 7 servings* PER SERVING: 100 cal., 1 g pro., 24 g carb., 2 g fiber, 0 g fat, 0 g sat. fat, 0 mg chol., 10 mg sod. SALAD INGREDIENTS Pineapple chunks—1 20-oz. can Mandarin oranges—1 can (11-oz. or 15-oz.) Banana—1 large Kiwifruit—1 Strawberries—1 cup DRESSING INGREDIENTS Lime juice, fresh—2 Tbsps. Honey—1 Tbsp. DIRECTIONS 1. To prepare the salad: Drain the pineapple and reserve 1⁄4 cup juice. Drain the oranges. Slice the banana. Peel, halve and slice the kiwifruit. Quarter the strawberries. 2. Combine the pineapple chunks, oranges, banana, kiwifruit and strawberries in a large serving bowl. 3. To prepare the dressing: Stir together the reserved pineapple juice, lime juice and honey in a small bowl. Pour over the salad and toss to coat. 4. To serve: Portion into 3⁄4 cup servings. Photo, recipe & recipe analysis: Dole Food Company, Inc., www.dole.com *Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. As appropriate, adjust the serving size to meet current meal pattern requirements. Pears Green Anjou (pronounced “on-ju”) pears, which are the most abundant U.S. pear variety and available almost year-round, are thought to have originated in France near Angers before being introduced to England and later to America in the 1840s. This variety is somewhat egg- shaped, with a larger spherical lower portion that tapers above the fruit’s mid-point to a smaller rounded top, with a considerably shorter neck than, say, the yellow Bartlett pear. Its skin is bright green with an occasional red blush. Anjous, like all pears, are a great source of fiber and vitamin C. When purchasing Anjous, select medium-sized or larger fruits with no visible scars or bruises. To ripen this type of pear, for best results, place it in a closed paper bag on the counter or in a fruit bowl. Depending on its level of ripeness when purchased, it should become ripe within three to five days. Because Anjous don’t change color while ripening, staying green, you can check the ripeness by pressing gently near the stem end of the pear with your thumb. If it gives slightly, the pear is ripe. Pears ripen from the inside out, so take care not to wait too long and allow the inside to become overly ripe. Once the pear is ripe, its sweet and juicy taste lends itself well to inclusion in salads or being eaten plain. When Anjous reach maximum ripeness, they also make flavorful additions as ingredients in baked, grilled, poached and roasted dishes, holding up well under heat. Don’t Be Jaded Against Green Fruit Is your mouth watering yet? Put on your thinking cap and start brainstorming some fun and different ways to incorporate these delicious, healthy produce options into your menus. You also can take a look at the recipes accompanying this article for additional ideas. Consider pairing many of these green fruit options with their yellow and red counterparts for a rainbow of options that children can try. Once they see all the bright, colorful creations on the menu, your student customers will be lining up to go green! Cecily Walters is School Nutrition’s managing editor. Photography by Cristian Baitg, Mark Wragg, Skipp O’Donnell/iStockphoto.com and pachd.com. BONUS WEB CONTENT Be sure to check out online-exclusive content for additional recipes incorporating green fruits at www.schoolnutrition.org/snmagazinebonuscontent. Recipes obtained from outside sources and published in School Nutrition have not been tested by the magazine or SNA in a school foodservice setting, except for certain “Kitchen Wisdom” selections, which are evaluated by a volunteer pool of operators. When available, nutrient analyses are provided by the recipe source. Required ingredients, preparation steps and nutrient content make some recipes more appropriate for catering applications or adult meals. Readers are encouraged to test recipes and calculate their own nutrition analyses and meal patterns before adding a recipe to school menus. In addition, SN recognizes that individual schools use varying documentation methods and preparation steps to comply with HACCP principles; we encourage you to add your own HACCP steps to these recipes.
Published by School Nutrition Association. View All Articles.
This page can be found at http://mydigimag.rrd.com/article/Green+Giants+/1427131/163083/article.html.