Horwath Spa Consulting

During the early summer months Strawberries reach their peak season and are plentiful in supply.  Due to modern transportation, even with extended fruiting seasons, if they are not available from the farms locally, suppliers will have them flown in so that we can enjoy this amazing fruit year round.

Amazing, not only for its bright colour, sweet aroma and the fact that it is one fruit that most people like, but more so that the fruit as we know it today only came into existence at nurseries in France in the 18th Century when plants from Chile were crossed with a North American species to produce our modern hybrid strawberry of which there are now dozens of varieties.

Nutritionally while an excellent source of Vitamin C, high in fibre and containing useful amounts of folates, potassium and iron; they do not contain much else.  Strawberries are low in calories yielding only about 40 calories for a cup of the fresh fruit, due to the high level of water that they contain.  The strawberry seeds are a source of insoluble fibre which helps with digestion and keep the body ‘regular’, but they can also be an irritant if you suffer from an inflamed bowel.  Pectin, a soluble fibre source is also found in strawberries.

These magnificent fruit together with a surprisingly few others such as raspberries and blackberries are among the few fruits that will not ripen upon exposure to ethylene.  Ethylene, the gas produced by fruit to ripen naturally has been developed by the commercial world to enable green fruits to be easily transported then upon exposure to the gas to ripen quickly, thus reducing the amount of damaged fruit that is caused by handling of mature/ripened fruits.  However strawberries will not ripen when exposed to the gas.  It is for this reason, if you want ‘full flavoured’ strawberries, they need to be left on the plant until they are ripe and then carefully picked and transported for quick consumption – in today’s world, and expensive option.  How many times have to been to the local supermarket and purchased lush red, plump strawberries only to find they have no flavour?  This is because they are picked before they are fully ripe and no amount of nurturing will get them to ‘ripen’ further.

The growing season also has some impact on the aroma of a strawberry.  If it is grown and picked in its traditional early summer season, you are more likely to get a more aromatic strawberry than one produced on an ‘extended season’ farm.  It has been shown that the best strawberries need at least two hours per day at less than 15ºC to produce the best aroma and at least 17ºC for the rest of the time to ensure maximum flavour.  If you are growing strawberries in mild subtropical climates you may well end up with a strawberry that looks great, but without the cool period each day they will not develop their full characteristic aroma.

Modern plant breeders also continue to provide us with even more varieties of strawberries that are more suited to our highly commercialized world of transportation.  This means that more and more of our strawberries are firmer enabling ease of transportation, but this also means that they no longer have the ‘soft mushy texture’ that will give our taste buds as chance to experience an explosion of flavours when crushed by our tongue.  Flavour in strawberries is highlighted by their unique aroma.  This aroma is attributed to a number of plant chemicals, but mainly to furaneol and mesofurane.  Furaneol on its own smells more of burnt sugar, and mesofurane more of sherry, but when combined in the right quantities, it is these two plant chemicals that will produce the characteristic results.

We as consumers seem to have become accepting of the hard, shiny red and tasteless offerings that are served up as ‘fresh strawberries’, and with limited opportunity to ‘pick-your’ own strawberries unless you live in Chiang Mai, and the climatic conditions of Bangkok not at all suited to this delicate fruit, if you truly want a ‘real’ strawberry then you may well be better recommended to wait until you go to Europe early in summer (June) to experience the ‘real’ thing.

Asparagus a nutrient dense food deriving its name from the Greek language meaning sprout or shoot is a perennial member of the lily family together with such other kitchen staples as onions, leeks and garlic.  Originating in the eastern Mediterranean it has been cultivated for more than 2000 years.  Whether green or white (white is grown under mulch so that the sunlight does not impact on the colour), this delectable vegetable is now widely cultivated and is usually available all year around.
The theory that the ancient Greeks and Romans thought that asparagus possessed medicinal qualities, curing a wide variety of ailments from toothaches to rheumatism has long been proven to be incorrect, however asparagus does have significant health benefits.  Containing only about 20 calories per 100g, this quantity (approx 5-6 medium spears) contains half your recommended daily requirements for folates and one third of your recommended daily requirements of Vitamin C.  The quantity of Vitamin C will quickly reduce by half if the asparagus is not consumed within a few days of picking.  Folates or perhaps more commonly referred to as folic acid is the member of the Vitamin B group that is converted into enzymes that our body requires to make DNA and red blood cells.  Clinical trials have demonstrated a significant link between folic acid intake and the prevention of neural tube defects that can cause paralysis and death in babies.  Asparagus is also one of the richest sources of Rutin - a strengthener of capillary walls.  Asparagus also contains good quantities of Vitamin A, fiber and purines although purine consumption can result in an attack of gout, so you are advised to avoid this vegetable if you are prone to this condition.  It is very low in sodium, a good source of Potassium and a significant source of Vitamin B6 and Thiamine as well as containing Glutathione, which is one of the strongest anti-carcinogens and antioxidants found in the body, protects cells from damage thereby preventing damage to DNA.  .
To ensure freshness when buying asparagus choose crisp spears with tightly closed buds. The thickness is less important than the compact condition of the tip.  If you are storing the asparagus, cut a small slice off of the bottom and stand in a container of water, changing water daily and avoid for storing for more than a few days.  Asparagus should be kept cool and moist at all times to maintain its condition.

To prepare asparagus for cooking, the tougher ends of the spears must be broken off or peeled. To break the ends off, simply grasp the base end with both hands and bend. The asparagus will snap at the place where the stalk has toughened.
To cook asparagus, just drop into a small amount of boiling water in a saucepan or steamer and cook for 5 – 10 minutes until tender, or for an even healthier option, place spears in a steaming basket over simmering water and cook, covered for 5 - 6 minutes.    Asparagus can also be stir-fried quickly and easily.  Just heat a small amount of hot oil, or vegetable stock and add the chopped spears, stirring constantly until tender (3 - 5 minutes) or you can even cook them in a microwave oven.  Place fresh asparagus in a baking dish with tips in center. Add a little water then cover and cook at full pour for 6-8 minutes for spears and only 5-7 minutes for pieces.  All cooking time depends on the thickness of the spears with the so-called pencil asparagus cooking very quickly indeed.

Papaya, rich in Vitamin A, B, C and E, amino acids, calcium and iron, can also assist with digestion as the enzymes break down proteins.  It has more Vitamin A than carrots, more Vitamin C than oranges and is an abundant source of the anti-oxidant Vitamin E.  It is effective in detoxification of the body, speeds metabolic processes and restores enzymes to the body enabling the strengthening of the immune system.

When the fruit is mature but still green it is at its most nutritious as this is when it contains large quantities of the enzyme papain which promotes digestion and eases stomach ailments, and has been used to not only prevent cancer, but assist in its treatment.  Green papaya has only a third of the calories of the ripened fruit and twice the quantity of digestible protein, yet the most nutritious part of the plant is the leaves as they contain levels of niacin, fiber, beta-carotene, and highly digestible plant protein of up to five times of the fruit.

Pregnant women should consume only the fresh ripe flesh of papaya and avoid all other papaya products or complications can result.