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(NAPSI)-When the gray skies of winter surround
us, what a delightful treat it is to see blueberries, raspberries and
cherries gracing our supermarket produce departments. Thanks to the perfect
growing conditions in Chile and the careful attention of dedicated growers,
we reap the benefits of having opposite seasons to Chile. So, when it's
cloudy and cold here, it's sunny and warm there.
Blueberries, raspberries and cherries are
universally enjoyed for their sweet, juicy flavor, their brilliant color and
their amazing versatility. Stir blueberries or raspberries into your
oatmeal, savor a bag of cherries for an afternoon snack, and surprise your
weekend dinner guests with a fresh fruit tart! From snacking, to casual
lunches, to elegant dinner parties, berries and cherries from Chile are at
home in America during the long winter months. These fresh fruits deliver
taste, nutritional value (they're good sources of dietary fiber and vitamin
C) and quality that's hard to match. Keep your cherries refrigerated until
ready to eat and don't wash your berries until ready to serve.
Look for creative ways to incorporate more
fruits and vegetables into your diet throughout the day and throughout the
year. For example, make Berry and Cherry Mustarda, a sweet, slightly tart,
spicy fresh fruit side dish, and serve it alongside grilled or roasted
turkey breast or on lean meat sandwiches. Colorful fruits and vegetables not
only taste great, they contain hundreds of phytochemicals, natural plant
compounds that scientists believe may provide a wide range of potential
health benefits in the areas of cancer, anti-aging, heart disease, eyesight,
and more. So, as you try to live a healthy lifestyle, exercise and think
color. Choose 5 to 9 servings of colorful fruits and vegetables every day
from the five color groups-blue/purple, green, white, yellow/orange and red.
For more information about fresh fruits from Chile, visit
www.cffausa.org and for
more information about 5 A Day The Color Way, visit
www.5aday.org and
www.aboutproduce.com.
Remember, eat your colors every day!
Berry and Cherry Mustarda
1 cup red wine vinegar
1 cup hearty, dry red wine, such as Zinfandel, or cranberry juice
1 cup sugar
1/8 teaspoon red pepper flakes
1 tablespoon toasted mustard seeds
2 strips of lemon peel (2 inches by 1/4 inch)
1 stick of cinnamon
3 pints of mixed Chilean raspberries, blueberries, and cherries
Mix all ingredients except fruit in a
saucepan and bring to a boil. Remove from heat. Add berries and cherries.
Simmer 30 minutes, cover and refrigerate overnight. Makes about nine 1/3 cup
servings.
Nutritional information per serving:
calories: 163, total fat: 0.7g, saturated fat: 0.1g, % calories from fat:
3.8%, protein: 1g, carbohydrates: 37g, cholesterol: 0mg, dietary fiber: 4g,
sodium: 4mg. |
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