Fruit of the Week: Banana pt. 2

– The term “banana” is also used as the common name for the plants which grow the fruit
– The banana plant is the largest herbaceous (soft stem and grows for one season) flowering plant
– They are often mistaken for trees, but what looks like a trunk is actually a “false stem”
– Most banana plants are around 16 ft tall, with a range from 10 ft to 23 ft or more
– The leaves may grow 8.9 ft long and 2.0 ft wide
– Banana plant leaves are easily torn by the wind, making the familiar frond look
– Banana leaves are large, flexible, and waterproof and so can be used as umbrellas
– Banana leaves are often used as ecologically friendly disposable food containers or as “plates” in South Asia and several Southeast Asian countries
– Traditionally in Tamil marriages, banana plants are tied on both sides of the entrance of houses to bless the newlyweds to be useful to each other
– In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf
– In Tamil Nadu leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods
– The banana fruits develop in a large hanging cluster, made up of tiers (called “hands”), with up to 20 fruit to a tier
– The hanging cluster is known as a bunch, made up of 3–20 tiers, or commercially as a “banana stem”, and can weigh 66–110 lb
– The poet Bashō is named after the Japanese word for a banana plant, the “bashō” planted in his garden by a grateful student became a source of inspiration to his poetry, as well as a symbol of his life and home
– Depending upon cultivar and ripeness, bananas can vary in taste from starchy to sweet, and texture from firm to mushy
– Bananas are naturally slightly radioactive because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium
– The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures
– In Malay folklore, the ghost known as Pontianak is associated with banana plants (pokok pisang), and its spirit is said to reside in them during the day
– India produces 20% of the world’s bananas followed by Uganda and China
– However, Ecuador exports around 30% of the world’s bananas followed by Costa Rica and Colombia
– Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts
– Bananas are also commonly used in cuisine in the South-Indian state of Kerala

Grandma’s Homemade Banana Bread

Grandma’s Homemade Banana Bread
Makes 1 8×4 inch loaf

Ingredients:
1 1/2 cups white sugar
1/2 cup butter, softened
3 bananas, mashed
2 eggs
2 cups all-purpose flour
1/2 teaspoon baking soda
1/3 cup sour milk
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease an 8×4 inch loaf pan.
3. Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well.
4. Pour batter into prepared pan.
5. Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
6. Enjoy!

Happy Holidays!

Thank you for all of your support!
If you are in Toronto, come visit the Good Food Market on January 15th between 11:45AM and 3:00PM at 200 King St. E in the main lobby. We have affordable and quality fruits and veggies to purchase!
In the meantime, in case you forgot to make dessert for Christmas dinner…

Apples and Spice Cinnamon Bread Pudding

Apples and Spice Cinnamon Bread Pudding
Makes 4 servings

Ingredients:
4 slices bread (cinnamon)
4 large eggs
1 cup heavy cream
1/2 cup light brown sugar (loosely packed)
1 tsp ground cinnamon
1 tsp pure vanilla extract
2 tbsps butter
1 apple (large, cored, peeled and cubed into 1/2 inch pieces)
2 tbsps light brown sugar (packed)
1/2 tsp ground cinnamon
4 tbsps light brown sugar (packed, for sprinkling on top)
powdered sugar (for dusting)
pure maple syrup (for drizzling, if desired)

Directions:
1. Preheat oven to 350 degrees F. and lightly spray four 2 cup ramekins with non stick cooking spray.
2. Cube bread into 1/2 inch pieces and divide evenly between ramekins.
3. Place eggs, cream, brown sugar, cinnamon and vanilla into a large bowl, whisk to combine.
4. Place butter into a medium skillet over medium heat.
5. Saute apples for 1 minute then add brown sugar and cinnamon.
6. Cook and stir for another minute.
7. Transfer apples and drippings into cream mixture then divide between ramekins over bread.
8. Top with 1 tablespoon brown sugar on top then bake for 30-35 minutes, until puffed and cooked through.
9. Remove and dust with powdered sugar and drizzle with just a touch of pure maple syrup if desired.
10. Enjoy!

Fruit of the Week: Orange pt. 3

Health:
– Great source of vitamin C
– The white part of the rind is a source of pectin (great source of fiber) and has nearly the same amount of vitamin C as the flesh and other nutrients
– Orange peel is edible and has higher contents of vitamin C, more fibre, and contains citral (helps our body synthesize vitamin A)
– WARNING: It is recommended that you only eat the peel of organic oranges to avoid pesticides and herbicides

Cranberry Orange Cookies

Cranberry Orange Cookies
Makes 48 cookies

Ingredients:
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)

1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners’ sugar (aka icing sugar)

Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
3. Beat in the egg until well blended.
4. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.
5. Combine the flour, baking soda and salt; stir into the orange mixture.
6. Mix in cranberries and if using, walnuts, until evenly distributed.
7. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
8. Cookies should be spaced at least 2 inches apart.
9. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden.
10. Remove from cookie sheets to cool on wire racks.
11. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth.
12. Spread over the tops of cooled cookies.
13. Let stand until set.
14. Enjoy!

Fruit of the Week: Pear

– Pears are related to apples, the main difference is that the flesh of pears are gritty
– Pears are native from western Europe to north Africa to Asia
– Pear trees range from 30-60 feet tall
– Some pears are edible while some are just ornamental
– There are over 3000 known varities of pear!
– The specific variety of pear we sell is the Beurre Bosc (AKA Bosc) pear which is a variety of the European Pear
– Bosc pears have a long tapering neck and russet skin
– Bosc pear flesh is dense, crisp, and smooth
– Bosc pears are called the “aristocrat of pears”

Pear Bread

Pear Bread
Makes 2 8×5 inch loaves

Ingredients:
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup vegetable oil
3 eggs
2 cups white sugar
2 cups peeled, shredded pears
1 cup chopped pecans
2 teaspoons vanilla extract

Directions:
1. Preheat oven to 325 degree F.
2. In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
3. In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla.
4. Blend well.
5. Add to well of dry ingredients.
6. Stir until just moistened.
7. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
8. Bake in oven for one hour and 15 minutes.
9. Cool on wire rack before removing from the loaf pans.
10. Enjoy!

Fruit of the Week: Mango pt. 4

Preparation and Serving:
– Wash mangoes under cold running water in order to remove dust and any residue
– Dry its outer skin using a soft cloth
– Cut the fruit lengthwise into three pieces in such a way that the middle portion consists of husky seed. Then, slice through the skin to separate the skin from the pulp. Chop pulp into desired sections
– Or using a sharp knife, cut through the flesh on either side of the central seed. This way, you get two big halves of a mango fruit. Then, take one-half and score the flesh in a horizontal and vertical pattern taking care not to cut deep through skin. Invert the whole half to push out the cubes
– Sour, unripe mangoes can be used for chutneys, pickling, side dishes, or eaten raw with salt, chili, or soy sauce
– Ripe mangoes can be used to make curry, juice, jam, ice cream, pies, sauces, eaten raw, or used as a flavoring

Mango Cake

Mango Cake
Makes 15 servings

Ingredients:
2 1/2 cups peeled and mashed ripe mangoes
2 cups sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped pecans or 1 cup walnuts
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup butter or 1/4 cup margarine, softened
2 1/4 cups sifted powdered sugar
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350°
2. In a mixing bowl, add the mango, sugar, and eggs; stir to combine.
3. Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
4. Pour batter into a greased and floured 13×9 inch baking pan.
5. Bake in oven for 35-40 minutes or until toothpick comes out clean; let cool.
6. In another mixing bowl, combine the cream cheese, butter/margarine, powdered sugar, and vanilla extract; stir to mix well.
7. Spread over the cake.
8. Cut into squares and serve.
9. Enjoy!

Fruit of the Week: Mango pt. 2

Health:
– Mango should be avoided if you are taken warfarin as the Vitamin A content can cause negative interactions
– Excellent source of vitamin C (essential nutrient!)
– Good source of folate (can prevent neural tube defects during pregnancy)

Mango Bread

Mango Bread
Makes 10 servings, 1 loaf

Ingredients:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1 large eggs
3/8 cup vegetable oil
1 1/4 cups mangoes, peeled and chopped
1/2 teaspoon lemon juice
1/8 cup raisins

Directions:
1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking soda, salt, and granulated sugar.
3. Beat eggs with vegetable oil and add to flour mixture.
4. Add mangos, lemon juice and raisins.
5. Mix well.
6. Pour into a greased 8×4 loaf pan.
7. Bake for about 1 hour or until toothpick comes out clean.
8. Enjoy!