In these dull cold days of grey, splashes of orange brighten our menu.
It’s ironic that the dullness of winter brings some of our most colourful produce in varying hues of healthy orange. All the usual suspects such as carrots, pumpkin and oranges are in the line-up, as well as apricot yams, butterkin, orange kumara and tamarillos, the last of the persimmon and imports such as the incredibly well-priced Mexican mangoes. The orange colour generally signifies high nutritional value, especially antioxidants.
The vivid orange-fleshed butterkin is a new breed of butternut with a smooth texture and sweet, buttery flavour. Its shape is more ‘flat pumpkin’ and it weighs about one kilogram. Butterkins are an excellent source of beta carotene that converts to vitamin A in the body. They are also a good source of vitamin C, folate, fibre and potassium.
Mangoes are also an excellent source of beta-carotene (vitamin A). They contain vitamins C and E and fibre, plus selenium that helps protect against heart disease and cancer. You can obtain 40 per cent of your daily fibre intake from a mango.
To make the most of mangoes, invest in a mango cutter available from many kitchenware stores. It readily cuts around the large seed held tightly in the centre, leaving two delicious cheeks to add to smoothies, or to dice and add to curries, desserts, cakes or salads.
Okay, so apricot yams may not be vivid orange but they do ooze shades of. Yams originated in the South American Andes where they are called oca. They are about the size of your thumb and the most common have a red-ish skin. However, Apricot Delight is a new breed that I think is delightfully sweeter. Yams can be boiled, steamed, mashed, braised, roasted and also grated raw into salads.
Butterkin with ricotta and orecchiette
The vivid orange-fleshed butterkin is a new breed of butternut with a smooth texture and sweet, buttery flavour. Its shape is more ‘flat pumpkin’ and it weighs about one kilogram. Butterkins are an excellent source of beta carotene that converts to vitamin A in the body. They are also a good source of vitamin C, folate, fibre and potassium.
Saucy orange pud with cointreau
Best served immediately before the sauce soaks in. However, leftovers can be reheated in the microwave and they still taste great.
Glazed apricot yams
Yams originated in the South American Andes where they are called oca. They are about the size of your thumb and the most common have a red-ish skin. However, Apricot Delight is a new breed that I think is delightfully sweeter. Yams can be boiled, steamed, mashed, braised, roasted and also grated raw into salads.
Mango cake
Mangoes are also an excellent source of beta-carotene (vitamin A). They contain vitamins C and E and fibre, plus selenium that helps protect against heart disease and cancer. You can obtain 40 per cent of your daily fibre intake from a mango.
To make the most of mangoes, invest in a mango cutter available from many kitchenware stores. It readily cuts around the large seed held tightly in the centre, leaving two delicious cheeks to add to smoothies, or to dice and add to curries, desserts, cakes or salads.
