Seasonal Fruits and Vegetables for February

In February, several vegetables and fruits is the height of their maturation. Whether imported or locally grown,

they are not only tasty and rich in nutritional value, but they better adapt to a variety of recipes. Enjoy this winter fruits and vegetables, raw or cooked.

Blood Oranges

• Blood oranges, navel orange, the younger brother of the well-known there. His blood red meat provides a striking contrast to the pale orange peel, which is darker than a ruby red grapefruit. Appreciated for their distinctive taste and antioxidant properties, blood oranges are available in January and mid-April. They are out-of-hand eating sweet citrus fruits and ice cream, sorbet, and pork and chicken dishes, including salads and marinades are used in a variety of recipes.

Chilean grapes

• Chilean grape season ranges from November through May, but the Chilean grapes do not suffer from the cold of the American harsh winter temperatures. Instead, they are sweet, plump morsels to delve deeper into the mature Chilean mountains are protected. Chile, straight off the vine and wine enjoyed a variety of recipes, salads, dips, desserts, including themselves off in the red, green and purple grapes produces.

Endive

• Endive production requires a two-step process. It started in the field, but then cut off the roots are kept in cold storage hibernation. There is a demand for it, endive, removed from storage, and is grown in a dark room for 20 to 28 days. This two-step process allows for the production of the year. Endive Lettuce is similar, but as its crisp texture and grilled endive, endive, salads, endive, pizza with smoked salmon Garnishes and endive, delicate nutty flavor works well as recipes.

Cabbage

• Freshest late fall and winter, cabbage remarkable beneficial health properties is a common vegetable. Cabbage essential omega-3 fatty acids, and provides support for anti-inflammatory and digestive tract. Detoxification and proven anti-cancer qualities of raw cabbage display, and a good source of vitamin C and can get most of the benefits are enjoyed raw chopped vegetables. This, sauteed steamed soups and dishes can be added as a stuffing.