1. Everyone talks about it and with good reason! Although essential to our health, omega 3 are insufficiently present in our diet. It’s time to do something about it!

    health.howstuffworks.com

    Fatty acids

    While some fats are essential to our balance, it is important to make good choices by privileging those which are rich in omega 3 and by going for variety.

    Fat is composed of triglycerides. They account for the major energy reserve in our body. They include among others fatty acids which can be saturated, monounsaturated or polyunsaturated such as omega 3.

    Saturated fatty acids can be found in butter, cheeses, dairy products, deli products and palm oil. They are called saturated because they form a rigid chain and provide thus rigidity to the cell membranes they compose. When ingested in large quantities, those fatty acids are a potential cause of health problems.

    Monounsaturated fatty acids contained for example in olive oil have a double bond, which provides them certain flexibility.

    Polyunsaturated fatty acids, such as omega 3, are fats with several double bonds called fatty acids and essential to the human body. Omega 6 are found primarily in most of vegetable oils: peanut, sunflower, corn… It is recommended to consume them.

    blog.foodnetwork.com

    The benefits of omega 3

    Although essential, omega 3 acids are not eaten in sufficient quantity because of our food choices but also because of the composition of some foods. For example, feeding animals with corn and sunflower enriched food (thus rich in omega 6) will provide meat which will be low in omega 3. Using animal fats, sunflower or corn oil at home will provide only few omega 3. However, it is necessary to consume those omega 3 in sufficient quantities because they are essential to our health. They contribute to maintain a normal cholesterol level, support the functioning of the heart and the blood vessels, have an anti-inflammatory action and seem to be beneficial to the brain. Omega 3 deficiency in our diet may lead to cardiovascular, inflammatory and cerebral problems such as concentration and memory disturbances.

    Balance in your meal!

    The omega-6 to omega-3 consumption ratio is today highly unbalanced. It seems to be comprised between 10 and 15 whereas it should be near 5. It is therefore recommended to increase our consumption in omega 3. Bringing this back into balance is not complicated. The weekly consumption of 3 tablespoons of rapeseed oil, 2 fatty fishes, and 1 poultry fed with flaxseed enriched food enables to get a proper quantity of omega 3.

    Omega 3 can be found in seaweeds, in particular in nori seaweeds which are used to make maki, but principally in fat fishes: salmon, mackerel, herring, anchovies and sardines. As far as oils are concerned, balancing the intake of omega 3 will bring you new perfumes. Hemp, rapeseed, linseed or walnut oil are rich in omega 3. The mix of 4 bio oils Delhaize is a balanced mix of rapseed, linseed, wheat germ and olive virgin oils. The intake of fatty acids omega 3 is guaranteed by rapeseed oil (70%) and linseed oil (8%). Its fruity taste reduces the bitterness of linseed. Wheat germ oil (2%) provides vitamin E which is a powerful natural antioxidant protecting fatty acids omega 3. Most of these oils are fragile: they rapidly oxidize.

    Delhaize Belgium

    This is the reason why they must be protected from light and air. Keep them in the refrigerator once opened. Use them raw in order to maintain their benefits and taste qualities. A drizzle of virgin olive oil in a smoothie, a fruit mousse or a vegetable purée provides taste, softness and interesting nutrients! Walnuts and linseeds are a source of omega 3. Linseeds must be ground or soaked for the body to absorb it correctly. It’s better to use them raw in breakfast cereals or in salads.

    Finally, let’s mention poultries or pigs fed with linseed, herb or acorn enriched food. Delhaize’s free-range chicken or Bellota’s Iberian ham and Bellota’s Lomo Iberico Taste of Inspirations are interesting sources of omega 3.

    As a general rule, prefer thus raw preparations or soft cooking such as low-temperature cooking. And, above all, vary your pleasures!

     This article was initially published in Delhaize magazine.
    Extracts of the article were used for this posting.

  2. Did you know for instance that a laptop uses less power than a desktop ?

    Let’s take some time to revisit our planet-friendly habits. Incorporating big changes like energy-efficient appliances may be a great “someday” goal, but simple shifts and small adjustments to our daily routines can quickly add up.

    blog.wedelivertheworld.co.uk

    Maximize your dishwasher

    To save water, skip pre-rinsing your dishes and go for the full load. Just scrap them and it is fine. Choose your dishwasher’s most energy efficient drying cycle or opt to air dry to conserve energy.

    which.co.uk

    Circle back

    Most ceiling fans have a switch that reverses their direction. On chilly evenings, switch fan to waft warm air back down, cutting heating needs.

    Pause before opening

    Opening the fridge door (and then searching through the shelves) can add up to a significant amount of energy use. Deciding on your snack before opening the fridge is faster and saves electricity.

    guardian.co.uk

    Make your own cleaning products

    Natural alternatives can replace many commercial products. Make your own cleaner by mixing equal parts white distilled vinegar and baking soda. This paste can be used to clean and deodorize your sink drain, remove stubborn stains from mugs, and eradicate bathtub film.

    E-cycle

    Wondering what to do with old computers, TVs, or other electronic gadgets? Donate them to an electronics recycling center.

    Pile it on

    Composting with yard waste helps improve the quality of your soil.  And adding fruit and vegetable scraps to the pile will produce natural fertilizer.

    Make recycling an art form

    Planet-friendly tactics can be fun.  Try family craft projects, like using plastic milk cartons to create bird feeders, or turning an old bucket into a planter.

    naturallychicmama.blogpost.com

    Power down

    A laptop uses less power than a desktop, so use a laptop if you have the option and do not forget to shut down your computer at night, it saves energy.

    Veg out

    Producing a single pound of beef requires about 2 000 gallons of water. By going meatless (even 1 day a week) you help the environment.

    You see, being green is not that difficult ;-)

    This article was initially published in Hannaford’s Fresh Magazine of March/April  2013.
    Extracts of the article were used for this posting.

     

     

     

     

  3. Three banners of Delhaize America, the U.S division of Delhaize Group just announced they were honored with a new EPA Energy Star Award.

    The U.S. Environmental Protection Agency  (EPA) has recognized Food Lion, Harveys and Reid’s with a 12th Energy Star Award for their continued leadership in protecting our environment through superior energy efficiency.

    “We are honored to receive this ENERGY STAR Partner of the Year Sustained Excellence award for the twelfth year and are committed to increasing energy efficiency in our stores,” Susan Sollenberger, Director of Energy, Maintenance and Equipment Purchasing at Delhaize America South. “Food Lion, Harveys and Reid’s remain dedicated to environmental stewardship and are proud to continue to lead the way with energy conservation initiatives.”

    The 2013 Partner of the Year Sustained Excellence Awards are given to a select group of organizations that have exhibited outstanding leadership year after year. These winners have reduced greenhouse gas emissions by setting and achieving aggressive goals, and employing innovative energy efficiency approaches.

     

    These awards recognize ongoing leadership across the Energy Star program, including energy-efficient products, services, new homes, and buildings in the commercial, industrial, and public sectors. Winners are selected from the nearly 20 000 organizations that participate in the Energy Star program.

    “EPA is recognizing Food Lion, Harveys, and Reid’s for earning EPA’s highest Energy Star Award – the 2013 Partner of the Year Sustained Excellence Award,” said Bob Perciasepe, Acting Administrator, U.S. Environmental Protection Agency. “The companies lead the field with their commitment to energy efficiency and demonstrate how all Americans can save energy, save money, and create a healthier environment.”

    The 3 banners collectively have been leaders in the energy and environmental sector for many years and have one of the most advanced retail energy conservation programs in the U.S. For more than a decade, Food Lion, Harveys and Reid’s have been dedicated to numerous sustainability initiatives, such as energy conservation and reducing carbon dioxide emissions throughout their 10-state footprint, reducing their energy consumption by more than 31% since 2000.

     

  4. Below is an excerpt from a press release from Mega Image announcing its newest concept store, which opened Jan. 31.

    Mega Image opened January 31 Mega Image Piata Gemeni, its 197th store and first concept store in the network – a destination for food shopping. The store has 1600-square-meters (17,200 square feet) of sales space – twice as much as typical Mega Image stores, and differs considerably in its broad assortment, modern layout and signage. 

    “Mega Image makes a new step in its evolution on the Romanian market by introducing a new format of stores with the concept store Mega Image Piata Gemeni.This Concept Store is a laboratory for the future in which we will test new concepts with our suppliers. We propose to Bucharest population a new shopping experience and we want to awaken their interest and curiosity through exemplary implementation of the most attractive point of food shopping in Bucharest which has three major benefits: quality, variety and experience,” said Xavier Piesvaux, General Manager Mega Image.

    Mega Image Piata Gemeni aims to become the new benchmark for food shopping, offering a diverse and quality product selection for its customers.

    For example, in the exotic produce area customers can find special products like: rambutan, Kumquats, mangustan, and vegetables including Marmande tomatoes, vitellote potatoes and kumato  tomatoes. A full-service butcherery cuts meats ranging from beef and steak to wild boar and deer steak, on demand.

    A variety of local Romanian-produced foods, ranging from meat, milk and cheese to jams and honey, are available under Mega Image’s own Gusturi Romanesti private label. These traditional Romanian products are made only in partnership with local producers known for the quality and specificity of the area.

    The fish & sushi department offers fresh products daily. The area of international cheese & sausages is dedicated for gourmet clients.  An expanded variety of spices complement the variety already available in the Mega Image stores. Specialty foods range from Morelli hand made pasta and Jamie Oliver brand products to pastries, sauces and appetizers by Calaciura. A special diets section offers products from the Michel Montgnac range, Nutrisslim, Solaris seed mixes and more.

    The beer & wine department includes selections from countries such as Chile, Spain, South Africa and France.

    The BIO cosmetics, handicraft products and the international products from Japan, France, Italy, Greece, India, China, Thailand and Mexico complete the expanded offering.

  5. Super Indo successfully launched its biggest Sustainability initiative in the company’s history on Feb. 24, a pledge to start using reusable bags and no longer use plastic bags. The event, themed “I Choose to Reuse,” was a symbolic public pledge to the environment with an open invitation for all the Jakarta people who care for environment to participate.

    This is the greatest pledge ever done by any retailer in Indonesia and has earned Super Indo an award by the World Indonesian Museum of Record for being the highest “waste monster” ever and for gaining the highest commitment – pledge signatures by more than 2,000 people.

     The event took place in the Strategic Central Business District street of Jakarta in conjunction with the Car Free Day event area and was attended by thousands of people by bringing their waste and reusable to-go container to be refilled by free fresh tea.

    Esteemed officials including the Mayor of Central Jakarta, high officials of Provincial Environment, waste management executives and environmental activists were present for the event. Honorable partners in the event were honorable the Child Cancer Foundation, Coca Cola and Unilever.

    “This event builds ‘esprit de corps’ of Super Indo, united as a team in our Integrity to environment, our Courage to execute this Great Pledge, our Determination to make it happen, our Humility to support each other with our strengths and weaknesses, and put our Humor in any actions and learnings to allow us to see the positive things,” said Melanie Wibowo Dharmosetio, Super Indo’s Vice President Human Resources, Organization Development and Sustainability, in a thank-you letter to associates.

    “Let’s move the initiative into our daily life consistently to contribute to a better world.”

  6. Yet another challenge: kids generally hate broccoli, but how can we parents prepare broccoli for our kids to make it taste good?

    zumbagoodness.com

     
    Broccoli belongs to the cabbage family. It is a fast-growing, upright, branched, annual plant and it bears dense green clusters of edible flower buds. Broccoli thrives in moderate to cool climates. Its flavor resembles that of cabbage but is milder.

    But what is so beneficial about broccoli?

    www.thekitchn.com

    Broccoli can provide you with some cholesterol-lowering benefits if you steam it and it has a positive impact on your body’s detoxification system. It may also help you solve a vitamin D deficiency epidemic.

    Moreover, broccoli has a strong combination of both vitamin A and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, broccoli may be an ideal vegetable to include in the diet.

    Did you know broccoli contains more vitamin C than an orange? Vitamin C is great for your hair, skin, teeth, fighting infections and keeping red blood cells healthy.

    How to choose your broccoli ?

    When buying broccoli, choose vegetables that have a uniform green color without any brown or yellowing spots. The broccoli stem should feel firm and the crown should be tight; soft stems or limp florets are a sign of old broccoli. Store broccoli in the crisper drawer in the fridge where it may keep well for a few days.

    Fresh broccoli heads are available the whole year in the stores. Whenever possible, go for organic farm products to get maximum health benefits.

    Once at home, rinse the flower heads by dipping them upside down in salt water for up to 30 minutes and clean afterwards in running cold water before use, in order to remove pesticide and dust. Try to eat broccoli while they are fresh.

    Recipe from “The Barefoot Contessa  

    channelingcontessa.com

     
    Ingredients

    2 large bunches of broccoli
    6,5 tbs olive oil
    1 lemon
    3 tbs toasted pine nuts
    1/3 cup freshly grated Parmesan cheese
    4 garlic cloves
    Salt &  pepper

    Directions

    Preheat the oven to 220 degree Celsius.

    Take two large bunches of broccoli and cut into florets (but relatively big ones). If you wash them, make sure you dry them thoroughly. Put the broccoli on a cookie sheet. Toss with olive oil (5 tbs), salt and pepper. Now add 4 garlic cloves that are peeled and sliced and toss them in too.

    Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

    When it’s done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1,5 tbs more olive oil, 3 tbs toasted pine nuts and 1/3 cup of freshly grated Parmesan cheese. Enjoy, it simply is delicious!

    Give us your thoughts about this “green” recipe….

     

  7. The time when parents used to frown and growl: “Don’t eat with your fingers” is definitely over. With “finger food”, eating without cutlery has become an art which appeals to children and adults for its playful and convivial sides. Even chefs from starred restaurants succumbed to this trend.

    It is true that finger food is similar to nibbling and that is part of its appeal. But this kind of nibbling is chic and glamorous. Sweet or salted. Sushi’s, wraps, chocolate bars, there is something for all tastes and desires. Moreover, it is convenient, convivial, playful and trendy. Top it off with the pleasure of nibbling vegetable, meat or fish pieces… comfortably sitting and zapping on the couch while it is windy and cold outside. A dream, to experience as couple, with your family or with friends! As for the children, they are delighted about the idea.

    taste.com.au

    Finger food, a real social phenomenon

    With finger food, dinner gets a new life and can even be elegant, refined, organic, vegetarian, light or full of vitamins. Of course, you eat with your fingers – and with some picks if needed – whenever you want, but not anything and everything. It is why it is so popular when you have guests: nicely presented, in small cups, verrines, very small casseroles, tubes, etc., the canapés and small bites make a great impression. Ideal for celebrations! Apparently happy to have the possibility to create in complete freedom, many chefs of starred restaurants began to serve finger food.

    The “no fork and no knife” also invades the supermarket shelves, to make your gourmet evenings more fun: small picnic boxes, small sticks to crunch and dip in a sauce, small stuffed salmon, small sausages… You can find many grab and go snacks and everything you need to cook homemade recipes like small vegetable kebabs, foie gras slices, Roquefort bites, small carrot cakes, salmon tartare verrines or pancakes stuffed with cheese and roquette.

    blogs.babble.com

    Nibble without feeling guilty!

    Nothing is easier than preparing a healthy and complete finger food meal: raw fruits and vegetables cut into pieces with guacamole sauce for example, cheese cubes, a hardboiled egg, almonds, nuts or dried fruits make a healthy and delicious meal you can eat without complexes. Bring a new life to the basics of cocktail parties or recreate your favorite recipes in a dinner buffet version served as hors d’oeuvres… And most of all, nibble as much as you want without feeling guilty and enjoy! 

    cairodining.com

    To get you started, below you will find 2 vegan finger food recipes.

    Hatch Green Chile Hummus

    Ingredients
    1 clove garlic
    1/2 cup cashews
    2 tablespoons olive oil
    1 can of chickpeas, drained and washed
    2 roasted green chiles
    juice of one lime
    1 teaspoon smoked salt
    1/2 teaspoon of fresh sage

    Directions
    Process the garlic, then add the cashews and process a minute or two. Add the remaining ingredients and dilute with water until desired texture is achieved. Enjoy!

    Socca – the French pancake that’s gluten-free and vegan

    Ingredients
    1 1/2 cups room temperature water
    1 cup chickpea flour
    1 teaspoon salt
    1-2 teaspoons freshly ground black pepper
    3-4 tablespoons of extra virgin olive oil (plus more as needed)

    Directions
    To make the batter, pour the water into a mixing bowl and sift the chickpea flour into it using a fine-mesh sieve or a sifter. Add the salt, black pepper, and 2 tablespoons of the olive oil. Whisk the mixture together, cover the bowl with a towel, and let the batter sit on the counter for at least 5 minutes and up to 12 hours.

    For smaller pancakes, heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. Pour 2-inch circles of batter into the pan and cook until small bubbles appear on the top of the pancakes and the bottoms are browned (1-2 minutes). Flip the pancakes and cook until the other side is browned (about a minute). Serve hot.

    This article was initially published in Delhaize Belgium’s Delhaize Magazine of January 2013.
    Extracts of the article were used for this posting.

  8. Pangasius has it all: its flesh is firm with a delicate taste, it absorbs cooking aromas, it doesn’t disintegrate while cooking and it is boneless. Moreover, it can be reared in a sustainable way. This source of proteins is thus eco-friendly.

    in.all.biz

    An alternative to overfishing in the Mekong delta

    Pangasius is a farmed fish. That means consuming it doesn’t have any impact on the precious stock of wild fish. It grows quickly and is a genuine source of proteins. Once fertilized, its eggs are placed in a pond that reproduces the natural living conditions of the fish (temperature, oxygen level). A few weeks later, when the fish has reached a height of 4 inches, it is moved to closed ponds in the Mekong river. The water can be renewed thanks to a system of pipes, locks and filters linking these to the river. A lab is responsible for regularly checking the quality of the water. As this fish is herbivorous, it has no impact on global fishing, unlike other farmed fish.

    A farming that takes care of fish, man and the environment

    Once fully grown, the fish is removed from the pond in a traditional way: farmers place a net at one end of the pond and remove all the water using buckets. In the end, all the fish is guided to a boat anchoring a little bit further in the Mekong. The absence of mechanical tools contributes to creating thousands of jobs in Vietnam. This sector provides livelihoods for about one million people out of the 90 million inhabitants in this country.

    A top quality transport to ensure freshness in the stores

    To ensure the freshness of pangasius in the stores, Delhaize Belgium’s preferred supplier solely works with farmers located 2 hours away from Ho Chi Minh airport. Once in Belgium, after undergoing the necessary controls, the fish is directly transported to Delhaize Belgium’s distribution center.

    Did you ever try pangasius?
    Let us know what you think of this recipe.

    Creamy Pangasius Fillets

    affish.nl

    Ingredients (for 2 persons)
    2 Pangasius fillets (King)
    1 small red onion or shallot
    1 clove of garlic
    3 tablespoons creme fraiche
    1/2 teaspoon wholegrain mustard
    a bit of grated cheese
    pepper if desired

    Directions

    • put baking paper on the baking sheet of the oven
    • place the fillets on the paper-lined oven plate
    • make the topping of creme fraiche, mustard and pepper
    • preheat the oven to 200 degrees C°
    • cut the red onion or shallot in rings, cut the clove of garlic in slices
    • sauté the onion with butter in a frying pan, then add the garlic and gently fry the whole
    • when the onion is light colored you can add the creme fraiche topping, mix with the onion and garlic and heat this half a minute
    • then take this mix from the pan and apportion nicely over fillets, finish it off with some grated cheese (modest quantity) and coarse ground black pepper
    • slide the baking sheet with the fillets in the middle of the oven
    • in about 25 minutes you can feast!

     

    http://www.affish.nl/en/recepten/romige-pangasius-filets

    This article was initially published in Delhaize Belgium’s Delhaize Magazine of January 2013.

     

  9. Peking duck, fried noodles, jiaozi… these delicacies suggest us a complete change of scenery.  China, a vast country with very contrasting landscapes, still surprises us.

    123rf.com

    In China they say “South is sweet, North is salty, East is sour and West is spicy”. These are the four major groups of spices. In the north of the country, at the far end of the Gobi desert, it results in a pronounced taste for strong flavors as garlic, vinegar, soy sauce and a significant consumption of wheat in noodles, pancakes or rolls.

    The Northwest, more under Muslim influence, avoids consuming pork and prefers lamb, spiced with caraway and chili.

    In the south-east and the centre of China, which are coastal regions watered by great rivers, the Chinese favor vegetables (bamboo shoots, soya), fish and crustaceans with rice. The southeastern cuisine is fresh, light and fragrant. People from the cold and wet southwestern region consume far more chili and spices. The harsh climate conducts people to find some comfort in food: beef, red pepper and Sichuan pepper, the primary objective being to warm up! Meat, milk and yak butter are hugely consumed in the Tibetan and Himalayan highlands. However, because of poor vegetation, vegetables are not really part of the diet.

    A subtle balance

    Who has never heard about yin and yang? In China, the search for balance between these two elements, a female (yin) and a male (yang), governs culinary practices. A distinction is made between the “yin” food, soft and fresh, as fruit and vegetables, and the “yang” food, mostly fried, spiced or with meat, considered as “heating food”. The Chinese have determined five basic values (sweet, salty, acidic, bitter and spicy) associated with five colors (green, red, yellow, white, black) and five consistencies (hard, fibrous, pulpy, crunchy and soft). The skill lies in finding a perfect balance between yin and yang, heat and cold, but also between consistencies and colors.

    prlog.org

    The art of receiving

    The Chinese family meal is called “the horizontal thing”. Contrary to us, Chinese people put all the dishes at the same time on the table, and everyone picks what he wants. The community of dishes creates a pleasant intimate atmosphere. Everyone receives a bowl of rice and eat the contents with different morsels of the dishes on the table. They use chopsticks, sometimes a spoon to eat soup, but they never use a knife. According to the tradition, it is necessary to always prepare too much. Besides, the bowl cannot be left empty, because it would mean that people did not eat enough.

    Social identity and a question of honor

    Food is also a sign of social identity and a question of honor. Special meals are associated to numerous celebrations. For New Year, for instance, they serve an aromatic rice cake. The egg rolls and the spring rolls, prepared in pancakes made from wheat flour, are taken to the graveyard as picnic for the Chinese All Saints’ Day. During the mid-autumn festival, also called the Moon Festival, they prepare mooncakes stuffed with salted egg yolks, lotus cream or kidney bean pasta, the cakes are decorated with Chinese characters. The zongzi, glutinous rice wrapped with bamboo leaves, is eaten during the Dragon Boat Festival, and the never-ending noodles of longevity are served to people who celebrate their birthday in order to favor the longevity.

    The great wok

    The main feature of Chinese food is the wok cooking (“cauldron” or “pan” in Cantonese), a kind of big metal pan, which has existed for 2200 years. In a wok, cooking is favored by the ball-shaped form of the instrument, which does not require much fat. Meat is thinly sliced and marinated, vegetables are washed and cut, and sauces are ready before cooking. To cook the food, they use neutral oil (groundnut or corn oil); the soy sauce or the shrimp pasta brings the salted flavor while the chili or pepper brings a spicy touch. Because they are fried over a strong heat source, food cooked in a wok keep better their colors, flavors and nutritional qualities.

    bookatable.com

    Tofu, made from soybeans, is another symbol of Chinese cooking. A long time ago in China, these beans were part of the five sacred grains with rice, wheat, barley and millet. Essential ingredient of the Mongolian cuisine since the second century before Christ, tofu was introduced into Japan around 800 AD before becoming an omnipresent element in Asian cooking.

    Finally, Chinese people eat huge quantities of Hoisin sauce, sweet and spicy, made from fermented soybeans, sugar and oyster sauce: oysters are cooked in a soy sauce, the blend is concentrated and salted afterwards.

    asian-fusion.com

    The celebration of the Chinese New Year could be a good moment to try Chinese food.

    Awake your senses with the subtle balances of the delicate Chinese cuisine: China and its flavors are within reach. If you try it, you will like it!

    This article was initially published in Delhaize Belgium’s Delhaize Magazine of January 2013. Extracts of the article were used for this posting.

     

  10. Oranges, lemons, grapefruits, pomelos, mandarins, clementines … Citrus fruits are particularly appreciated in the winter, because of their slightly acid flavor, their tasteful juice and their richness in Vitamin C, which helps us make it through the winter smoothly!

    Pomelos

    Pomelo is similar to grapefruit. The peel of this large fruit is smooth and thick. The pomelo can be pale yellow or pink-red on the inside and yellow-green on the outside. It is rich in water and doesn’t need any addition of sugar to be tasteful. Its juicy pulp makes it a very thirst-quenching fruit. Besides, its sour and slightly bitter taste stimulates the digestive secretions. Pomelo should be more present in our diet because of its taste qualities as well as its nutritional value (it is particularly rich in vitamins B1, P and C (37 mg/100g). Moreover its energy content is quite moderate: 42 Kcal/100 g. From fall to spring, pomelos are mainly imported from the USA. In the summertime, they are shipped from South Africa or Argentina.

    sheknows.ca

    Clementines

    Clementine is a relatively recent fruit. It appeared at the beginning of the 20th century in Algeria and is a cross between mandarin and bitter orange. Clementines have more than one asset to seduce the consumer: first of all, their juice is charmingly sweet and they are almost always seedless. It is most appreciated for its fine and perfumed flesh as well as for its low energy content (46 Kcal/100 g), which means you can eat 2 clementines for only 50 Kcal. Another advantage is its pulp, rich in minerals, micro-nutrients and mainly vitamins C (41 mg/100 g). In a nutshell: this is an ideal winter fruit! In stores, you will find it displayed on tables (non refrigerated) but in order to keep them longer and to stop them from drying, it is better to keep them refrigerated, for instance in the vegetable compartment of a fridge. This fruit peels easily and can be enjoyed out of hand. You can also toss slices in a fruit salad or drink the tasteful juice of this sweet fruit. At Delhaize, we select special varieties that are seedless, juicy and sweet. Those varieties are: Clemenrubi, Oronules and Clémenules.

    examiner.com

    Oranges

    There are different varieties of oranges. The two major ones are the blood orange and the Navel orange. The flesh of blood oranges is wine-colored and their peel can sometimes be red. The most common ‘oranges to eat’ are Navelina, Navel (easy to spot thanks to the protuberance appearing opposite the stem end), Navel Late and Powell. The different sorts of blood oranges are Tarooco (=‘oranges to eat’), Moro and Sanguinello (= ‘orange to squeeze’). It is true that most of the oranges can be eaten one way or another but still, ‘oranges to squeeze’ have a more fibrous flesh which makes them less pleasant to eat. The varieties of ‘oranges to squeeze’ are Solustiara, Valencia and Valencia Late. The real orange season begins mid-November with fruits coming from Spain but they can be consumed all year long thanks to importations from Israel, South Africa, Chili and Argentina.

    pittmandavis.com

    Lemons

    If you ever enjoyed a freshly squeezed lemon juice with water and sugar, you know how refreshing and thirst-quenching it is. Most of all, it benefits the organism with 30 kcal/100 g and its high concentration in vitamin C that allows the juice of just one lemon to cover one third of our daily needs. Be careful, though: if you cut a lemon in slices, it will lose its vitamin C in no time. How to choose a lemon? Take a fruit. Is it heavy and firm? Does it have a bright and fairly shiny yellow peel? This is a good sign. Once you are back at home, keep it up to one week in the fruit bowl or two weeks and more in the fridge. Lemon is ideal for plenty of recipes and dishes – soup, sauces, fish, vegetables, cakes and sorbets – and for alcoholic and non-alcoholic beverages. But one of its main assets in cooking is its capacity to prevent oxidation in certain vegetables and fruits like avocados, apples, peers, etc.

    speedyremedies.com

    How many citrus fruits do you eat in a normal winter day?

    This article was initially published in Delhaize Belgium’s Delhaize Magazine of January 2013