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*Pluot© and Aprium© are registered trademarks of Zaiger Genetics, Modesto, California
Pluots are complex hybrid fruits that are part plum and part apricot in heritage. These fruits were originally invented in the late 20th century by Floyd Zaiger and are now grown in parts of Washington and California. Pluots have a majority of plum parentage and therefore, have smooth skin like plums. Some varieties of pluots are sometimes called interspecific plums, or dinosaur eggs. The pluot is often confused with the aprium which is another plum and apricot hybrid with mostly apricot heritage. Like apricots, apriums have slightly fuzzy skin. Pluots and apriums are known for their sweetness and flavor; the sugar content of these fruits is much higher than that of a plum or apricot alone.
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Availability
Pluot and aprium season stretches from May to September. Pluots can be found mostly in milder climates.
Pluots and apriums should be plump and firm. Avoid pluots that are green, blemished, or have broken skin.
Storage
Pluots and apriums should be ripened at room temperature and then refrigerated. Pluots can be ripened in a brown paper bag at room temperature.
Preparation
Fruit should be washed well and dried before consumption. To remove pit, cut the fruit in half. Pluots and apriums can be eaten fresh or cooked.
Varieties
There is only one variety of aprium currently on the market. The Honey Rich interspecific is bright orange and has bright orange flesh.
Pluot varieties include:
*All recipes were analyzed using plums or apricots
Makes 6 servings
Each serving equals 1/2 cup of fruit or vegetables
Source: Fruits & Veggies—More Matters Better Health Cookbook
Ingredients
8 ounces corkscrew pasta
½ medium red bell pepper, cut into strips
¾ cup peeled and diced jicama
½ cup chopped red onion
8 pluots, sliced
2 Tbsp diced pimento
1 tsp finely grated fresh ginger
3 Tbsp rice or white wine vinegar
1 Tbsp vegetable oil
1/8 tsp salt
1/8 tsp freshly ground black pepper
Cook the pasta according to the package directions. Drain. Rinse briefly under cold water and drain. In a large bowl, toss together the pasta, red and yellow bell peppers, jicama, onion, and pluots.
In a small bowl, whisk together all the basil, pimento, ginger, vinegar, oil, salt, and pepper until blended. Drizzle the dressing over the salad and toss evenly until coated.
Nutritional analysis per serving: Calories 216, Protein 6g, Fat 3g, Calories From Fat 14%, Cholesterol 0mg, Carbohydrates 42g, Fiber 4g, Sodium 43mg.
I hope you can find more ways to incorporate these fun fruits into Your Nutritional plan!
Enjoy my Friends!
Natalie
P.S. When You need a Nutitional Checkup I'm your girl! You can't go wrong learning to eat whats right for you and your individual situation! Have a healthy day! 480-212-1947 or email us at fitnesselementsexpress@yahoo.com
Okra grows in an elongated, lantern shape vegetable. It is a fuzzy, green colored, and ribbed pod that is approximately 2-7 inches in length. This vegetable is more famously known by its rows of tiny seeds and slimy or sticky texture when cut open. Okra is also known as bamia, bindi, bhindi, lady's finger, and gumbo, is a member of the cotton (Mallow) family.
Okra was discovered around Ethiopia during the 12th century B.C. and was cultivated by the ancient Egyptians. This vegetable soon flourished throughout North Africa and the Middle East where the seed pods were consumed cooked and the seeds toasted, ground, and served as a coffee substitute. With the advent of the slave trade, it eventually came to North America and is now commonly grown in the southern United States. You’ll now see okra in African, Middle Eastern, Greek, Turkish, Indian, Caribbean, and South American cuisines.
Okra is commonly associated in Southern, Creole, and Cajun cooking since it was initially introduced into the United States in its southern region. It grows well in the southern United States where there is little frost.
Okra is a powerhouse of valuable nutrients. It is a good source of vitamin C. It is low in calories and is fat-free.
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Varieties
Clemson variety is dark green with angular pods. This okra takes less than two months to mature.
Emerald type is dark green, with smooth round pods.
Lee is a spineless type known by its deep bright green, very straight angular pods.
Annie Oakley is a hybrid, spineless kind of okra with bright green, angular pods. It takes less than two months from seeding to maturity.
Chinese okra is a dark green type grown in California and reaches 10 to 13 inches in length. These extra-long okra pods are sometimes called "ladyfingers."
Purple Okra a rare variety you may see at peak times. There is a version grown for its leaves that resemble sorrel in New Guinea.
Availability, Selection, and Storage
Okra is available year-round, with a peak season during the summer months. It is available either frozen or fresh. When buying fresh okra, make sure that you select dry, firm, okra. They should be medium to dark green in color and blemish-free. Fresh okra should be used the same day that it was purchased or stored paper bag in the warmest part of the refrigerator for 2-3 days. Severe cold temperatures will speed up okra decay. Do not wash the okra pods until ready to use, or it will become slimy.
Preparation
When preparing, remember that the more it is cut, the slimier it will become. Its various uses allow for okra to be added to many different recipes. Okra is commonly used as a thicken agent in soups and stews because of its sticky core. However, okra may also be steamed, boiled, pickled, sautèed, or stir-fried whole. Okra is a sensitive vegetable and should not be cooked in pans made of iron, copper or brass since the chemical properties turns okra black.
Young Versus Mature Okra - What is the difference?
Okra pods grow quickly from the tender to tough stage. Pods are considered mature when they exceed three inches in length. Mature okra is tough and is not recommended for use in certain recipes.
How do I reduce okra slime?
Most people who have eaten or have cooked okra, know about the okra slime. Some recipes call for the whole okra, but how do you deal with the okra slime?
There are few ways to minimize the slime:
Okra and Green Beans
Makes 6 servings
Source: University of Illinois Extension
Ingredients
1 lb okra, uncut
1 Tbsp olive oil
1 medium onion, diced
1 lb fresh green beans
2 large garlic cloves, crushed then chopped
1 cup water
½ tsp salt
½ tsp ground pepper
1 6-ounce can tomato paste
Wash okra pods, trim stems, do not remove caps. Rinse well and drain. Wash beans and cut into 3 inch lengths. Combine water, tomato paste, olive oil, onion, garlic, salt and pepper in a sauce pan and mix well. Heat, stirring frequently, until mixture comes to boil. Add okra and beans and additional water if necessary to almost cover vegetables.
Reduce heat to low, cover and simmer gently until vegetables are crisp-tender, 20 to 30 minutes. Serve it warm or cold.
*This dish can also be oven-baked. Instead of simmering, lightly cover with aluminum foil and bake for 30 minutes at 350°F.
Nutritional analysis per serving: Calories 106, Protein 5g, Fat 3g, Calories From Fat 19%, Cholesterol 0mg, Carbohydrates 19g, Fiber 7g, Sodium 187mg.
Enjoy my Health and Fitness Friends!
Sincerely yours,
Natalie Pyles
Health & Fitness Expert, Author, NSA Speaker
P.S. Call me for your FREE Okra Recipe booklet '11 New Ways to make Okra that tastes great'! 480-212-1947 or email Fitness Elements at fitnesselementsexpress@yahoo.com
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