Fruit as a first course

Consuming fruit is essential, two servings should be taken daily. But, unlike with other foods, with fruit the order of the factors alters the product; it does not have the same effect ingesting it for dessert, as a starter or as an appetizer.

The World Health Organization recommends that at least five servings of fresh fruit or vegetables be included in the daily diet of both adults and children and the elderly. And it is that its virtues are many. Therefore, it is necessary to acquire the habit of its consumption and keep it in mind daily. It is very important that this practice is instilled in the little ones.

The most standardized time of day to eat fruit is after the meal, that is, consume it as a dessert. This is how it is served both in restaurants as in most homes, we are used to it from the earliest childhood. But this formula has a not inconsiderable drawback: on many occasions, at the end of lunch, we arrive without appetite and the idea of ​​eating a piece of fruit is very unattractive.

A few years ago the theory became popular that consuming the fruit at the beginning of the meal, instead of the end, helped to lose weight. Specialists have clarified that this idea does not fit reality. What happens is rather that filling the stomach with fruit eliminates the feeling of emptiness and the appetite decreases, so it is eaten more sparingly.

But this work tiene otras importantes ventajas. Y es que de este modo ya no vale la excusa del “ya no tengo hueco ni para fruta”. Además, según los naturistas, este hábito puede ayudar a mejorar la digestión ya que aseguran que la metabolización de la fruta al final de la comida provoca pequeños trastornos.

An old habit

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 Despite the fact that many people will find it somewhat strange to eat fruit as an appetizer or as a starter, this custom has been in force much longer than you think. As examples, there are the summer melon with ham, the popular Cuban rice with fried plantains, the roasted cooked ham stuffed with juicy pineapple and cloves or the avocados dressed with shrimp.

Similarly, using fruits as salad ingredients is an increasingly common custom in our kitchen. The most common are apples, oranges, kiwis and pineapples, although the imagination leads to using pomegranates, pears, raisins, melons, prickly pears ... And almost always with excellent results. Vinegars flavored with fruits such as raspberry, grape or apple also have increasing use.

This tradition of mixing the sweet, sugary and sometimes acidic flavors of the fruit with salty and bitter palate foods (lettuce, endive, cheese, lamb's lettuce, spinach ...) was the brand of the Arab culinary house, one that for centuries marked in much of the food customs that are preserved today.

In fact, the eastern gastronomic boom is currently flooding most of the kitchens of the European continent. One of the bases of that kitchen it is the sweet-salty mix. In many restaurants It is already a sign of modernity to cook an orange, apple or raisins salad together with lettuce and small pieces of cheese.

I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
Fruit as a first course
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