End of summer flavors: refreshing appetizers, cold soups

(Photo: Pixabay)

We often hear about fruits that they are not really worth eating because of their high carbohydrate content, or that they should only be consumed in moderation. “The higher carbohydrate content of sweet, juicy fruits is mainly due to simple sugars, such as fructose, also known as fruit sugar, and glucose, i.e. grape sugar. However, you should not be afraid of fruits, because their consumption is one of the important pillars of a balanced diet. In addition to the sugars they contain, they also contain complex carbohydrates, fibers, vitamins, and minerals, so they are much more than simple sources of sugar,” points out Lili Fülöp, dietician of the European Fresh Team. He adds that according to the recommendations, at least 200-250 grams of fruit a day can be an adequate amount.

Sun-ripened is the real thing

If possible, it is always a good idea to buy and use seasonal fruits. It is true for melons, peaches and blackberries, but also for any other fruit, that if we choose and consume them in their season, during their natural ripening period, from domestic sources, we can be sure that we have done everything for the highest vitamin and mineral composition. “However, the contents are not everything! All this has an effect on their sweetness, it’s no coincidence that we feel that sun-ripened, freshly picked fruits are tastier and tastier,” says the dietician.

End of summer flavors: refreshing appetizers, cold soups

The European Fresh Team – with the help of Lili Fülöp – has collected dishes that can be prepared quickly and easily, which preserve the true flavor of summer fruits. For this purpose, it is recommended to use raw materials that do not suppress, but highlight the natural flavor of the fruits. If the fruit is really sweet, you don’t need to add sugar, but if you stick to the sweeter versions, sweeten it with honey. The sweet taste is very popular on its own, but it can also be combined well with salty and sour flavors. Cold juices are classics in the summer months, because they cool and refresh at the same time. According to Lili Fülöp, you don’t always have to think about cooked custard soups, it’s worth trying uncooked versions as well. In this case, we blend the fruit, add Greek yogurt and make it crazy with a little mint. It can be flavored with honey, lemon juice, or herbs, such as basil and lavender, if desired. It’s good if the fruit used is as juicy as possible, because that makes our soup even lighter and looser. It can be made from one type of fruit, but you can also combine them. Peach goes well with cantaloupe, but it can also be varied with nectarine. Don’t forget to peel the peaches before blending! In the case of blackberries, the procedure is slightly different because of the seeds: we do not blend them, but crush them with a fork and push them through a filter. In addition to the taste, the color of the blackberry soup will be fantastic! The dietitian of the program believes that these sweet fruits can also be excellent as an appetizer. We can use a toothpick to make “flavor bomb” snacks from watermelon, feta cheese, and basil leaves. To make this appetizer even more spectacular, cut the melon into different shapes: spheres, hearts, or animal shapes. If we offer it to children in this way, it is almost certain that they will also taste it. Let’s take advantage of the abundant selection of fruits at the end of summer, enjoy the flavors and fill our bodies with natural vitamins for autumn!

NAK