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Ramboutan, the “hairy” lychee

April 15th 2014

SOSCuisine/ramboutanOriginally published in the Journal de Montréal on April 12, 2014.

Of all the exotic fruits that grocery stores are selling with increasing frequency nowadays, rambutan is probably one of the oddest, due to the rather long and curved fibrous growths that cover it, giving it the appearance of a “hairy lychee”.

The name “rambutan” is derived in fact from the Malay word “rambut” meaning “hair”.
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Chinese “cherries”

April 5th 2014

SOSCuisine/litchiOriginally published in the Journal de Montréal on April 4, 2014.

Lychee is a tropical fruit tree native to China, where its cultivation dates back more than 2000 years. The fruit of the same name, which derives from the Mandarin word “Ihizi” meaning “leave its branches” are borne by hanging clusters, each having between several units to several dozens of small round fruits about 4 cm in diameter. Every fruit has a rough bark covering that turns reddish-pink when ripe.
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Discover passion fruit

March 22nd 2014

SOSCuisine/passion-fruitOriginally published in the Journal de Montréal on March 22, 2014.

Granadilla is a vine of the passion flower family, native to Paraguay, Brazil and north-east Argentina. It is cultivated for its fruit, also known as “passion fruit”, which is almost as large as an egg, with an aromatic flesh that contains numerous small black seeds.
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A fruit that’s half-fig half-pear

March 9th 2014

SOSCuisine/FigueOriginally published in the Journal de Montréal on March 8, 2014.

Did you know that the fruit known as “cactus fig” or “prickly pear cactus” tastes neither like a fig nor a pear, but more like a cross between a watermelon and lemon? Native to Central America, this oval fruit that varies in colour (yellow, red, white), grows on the Opuntia cactus. As it is very rich in vitamin C and magnesium, it deserves to be put on the menu.
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Kumquat, a touch of sun

February 22nd 2014

SOSCuisine/KumquatOriginally published in the Journal de Montréal on February 20, 2014.

During winter, have you ever come across any tiny round or oval fruits measuring 2 to 5 cm long, which look like oranges and can be increasingly found in grocery stores? These are kumquats. Unlike other citrus fruits, they can be eaten with the skin, which is soft and slightly tart.
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Long live the frozen fruit and vegetables!

January 15th 2014

SOSCuisine/Frozen vegetablesIn the heart of winter, fresh produce is limited—or expensive-, which forces many of us to turn to canned or frozen options.

My preference goes to frozen products because no salt or sugar is added during their manufacturing process. Frozen foods are processed immediately after picking, which minimizes the loss of nutrients. The freezing process itself also helps to preserve them. They are washed, bleached, often cut (practical!), then brought quickly to low temperature. In addition, I can buy locally grown frozen produce.
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History of cranberries

December 23rd 2013

Cranberry, a cousin of the red bilberry, is present in all the sauces of the festive season!

Used as a poultice by Native Indian witch doctors, cranberry was also adopted by American sailors to fight against scurvy. In fact, US troops consumed around 500,000 kg per year during the Second World War!
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Just a reminder of the TOP 3 elements in cranberry:

1. Antioxidants

Several studies carried out in recent years have highlighted the ability of antioxidants to neutralize free radicals from the body and thus, prevent the onset of various age-related diseases such as certain cancers and cardiovascular diseases. As it is better to be safe than sorry, the dietician team at SOSCuisine proposes simple and delicious menus that meet the latest scientific recommendations for maintaining good health.

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