MEAL IDEAS
Fresh, crisp, and hydrating, plus tips for snack flavor. You’ll end up with more than delicious.
By Vickypee I Published on April 30, 2024
Delicious dishes and snacks made water-rich. Here are the most hydrating fruits with high water content to eat as snack or dessert and added boost of hydration.
Papaya has a sweet taste and creamy texture. Most of us describe as tasting similar ripe mango a cross cantaloup. Papaya skin will slowly turn from green to yellow as it ripens. The thing to pay attention to is color. The skin of the papaya will slowly start to turn from green to yellow as it begins to ripen. When it’s almost fully yellow and a little soft to the touch, your papaya is ready to eat.
A properly ripened papaya is juicy, sweet. It’s handy to serve fresh with a squeezing of lime juice over fresh cut papaya for a twist on the flavor. Not only that it can eliminate the smell that many of us who find so off-putting.
When you buy a ripe papaya. You may plan on eating it the same day, or keep them in the fridge for a few days. If you plan on eating later in the week. Buy green papaya and let it ripen at home.
The yellow watermelon variety is juicy and sweet with notes of honey. It looks exactly the same as a regular red watermelon from the outside, with same green-striped rind and fleshy. When sliced open, it reveals a yellow golden interior that contain tons of water, sweet, juicy and delicious is a lot like red watermelon. The texture and flavor of the two watermelon varieties are also very similar to each other, although yellow watermelon tend to be a bit sweeter.
Thanks to their high in water content, yellow watermelon can help you stay hydrated. There also is a refreshing snack for hot weather. Fortunately, its peak season is the summer month, so it’s at its best when you need it most. Eat it on its own as fruits, or in juices and smoothies, in salad, or as part of summery cocktail.
Mango season begins by March-end with its rich fragrance heralds its arrival in the markets. Mangoes are normally harvested while they are green but perfectly natured on the tree. Varieties of unripe mango are sour, and can kept at room temperature for a few days, keep them on paper covers. Ripe mangoes should be stored in the refrigerator.
With the exception of ripen mangoes, which are taste best when slightly chilled. Most of us are perfectly satisfied eating a fresh mango is by dicing it and eating it without any extra ingredients or sometime appreciate a simple smoothie, and while many choose to enjoy it with sticky rice and coconut milk. Others like to eat it half-ripe and dip the crunchy slices in sugar.
How to cut mango:
1. Using a sharp knife, slice all the way through your washed mango. Slice each side just past the seed, about a ¼ inch from the center.
2. Sliced flesh without breaking the skin. You can make vertical slices or go crosswise to make cubes.
3. Remove the flesh from the peel use a spoon or your knife to gently remove the mango from the peel, place on the bowl, now mango is ready for eating or for your recipes.
If you say summer nothing quite like a big, juicy sliced of watermelon. It is one of the tropical plants to beat the late-summer heat. Fresh watermelon is a sweet and refreshing flavor.
During the summer, watermelon slices always put on the table as a desert. While loved for its juicy nature, watermelon’s taste can sometimes fall short on the flavor, when compared to many other fruits bursting with distinct tastes like pineapple. Watermelon has a subtly mild flavor. A short of balancing flavor, we sprinkle a pinch of salt on the sliced then serve immediately. A small sprinkle of salt, offer salty-sweet kick to brings out the sweetness in the watermelon, making the perfect juicy that works so well.
When the fruit is at its ripest. Enjoy tropical fruit as a snack is not to be missed. First, look for pineapple that’s heavy for its size, with a rich sweet juicy. A ripe pineapple will have some patches of yellow, greenish yellow or light brown especially at the bottom. Good ripe pineapple should smell fruity and sweet when you sniff the base, if that smells sour or fermented is probably over-ripe. Underripe pineapple have most dark green skin. They can be woody and tart.
To cut pineapple, use a sharp knife to slice off the top and bottom of the pineapple, carefully cut the outer peel skin, starting from the top cut in a downward motion along the curvature of the fruit and then repeat this around entire until all of the skin is removed. Halve the length of the pineapple, then cut the halve in half again. Remove the core by cutting it out at an angle, slice ½ inch into the flesh to cut it away from the fruit and cut into cubes, place in a bowl. No more than 30 minutes before serving, sprinkle over the chili dipping: Here, we have 2 tablespoons sugar, ½ teaspoon salt, a pinch of chili flexes in a small bowl stir to combine, now it’s ready for chili dipping.
