5 Tricky Fruits and How to Eat Them
Last Updated: Jul 11, 2017
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Pineapples and mangoes and guavas — oh my!
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Have you been eating your daily recommended two cups of fruit? If you're like most adults, probably not. This shortfall could be robbing you of significant health benefits, such as improved weight control and a reduced risk for type 2 diabetes. Eating a broad range of fruits, in addition to the usual bananas, apples and oranges, can help keep healthy eating interesting. On the next few slides, you'll find a few tricks to help turn seemingly tricky-to-prepare fruits into convenient, more appealing options. Plus, buying the whole fruits rather than pre-cut fruit will save you some money!
Take as much of the sides off without removing too much flesh.
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Preparing fresh pineapple can seem as thorny as the fruit's shell, but the process is both manageable and worth the effort. One cup of fresh pineapple chunks contains more than 100 percent of the daily value of vitamin C, and they're rich in the mineral manganese and the anti-inflammatory enzyme, bromelain.
To cut, lay it on its side, slice off the top and cut a 1/4-inch slice off the bottom, creating a flat bottom. Cut down the sides to remove the rind, removing as little of the flesh as possible. If you find the outside too prickly, wear kitchen gloves. For rings, cut one-inch slices from end to end and carefully cut the inner core out of each round. To create chunks, slice the pineapple in two-inch increments. Then stack the sections and slice them into chunks.
Read more: Pineapple and 19 Other Surprising Muscle-Building Foods
The trick is to cut it into checkerboard chunks.
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Mangoes are a great source of vitamins A and C, both of which provide potent antioxidant benefits. You can peel, cut and enjoy mangoes as is or add them to smoothies, yogurt, cereal or salads.
Before you dive in, trim a small piece from the base so you can keep it steady. To remove the pit, cut one broad slice of flesh about a half-inch from the center. Continue this all the way around. Next, cut lines from one side of each section to the other. Then cut lines equally spaced apart going the opposite direction — resulting in a checkerboard grid. Make your slices deep but without cutting through the peel. To release the fruit, cut the cubes away from the peel.
Read more: Mangoes and 15 Other Diet-Friendly Carbs
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Funny thing about pomegranate: the seeds are the only edible part of the fruit. But they're packed with vitamin C, potassium and antioxidants. A half cup of seeds also provides 3.5 grams of fiber, which promotes appetite control, digestive function and heart health.
Using a sharp knife, cut one- to two-inch sections, and then immerse the fruit in a bowl of cold water. Gently separate the seeds from the membrane, being careful not to burst the seeds. The seeds will sink, and the membrane will float. Use a slotted spoon to remove both the membrane and the seeds. Place the seeds in a colander and rinse. Lastly, store the seeds in an air-tight container in your refrigerator or freeze them to add to heart-healthy smoothies.
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While many people peel grapefruit like an orange, using a knife to create membrane-free slices is ideal. It lifts away the excess membranes (the bitter white part), leaving you with smooth, juicy segments.
Start by cutting the grapefruit in half and laying them flat on a cutting board. Whittle away the skin, leaving as much fruit intact as possible. If thick ropes of the white pith remain, peel them away with your fingers or a paring knife. Next, lift each segment out. Think of this process like removing pages of a book. Repeat the process until you end up with a loose "book" of membranes with the fruit removed. If you don't mind the pith, simply skip the last step, removing only the thicker ropes.
Read more: Grapefruit and Other Foods That Help You Peel Off the Pounds
Guavas — not as hard to prep as they seem.
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One cup of fresh-cut guava provides more than six times the daily value of vitamin C, making it a great choice during cold and flu season. Guavas also provide notable amounts of vitamin B-6, potassium and protein and for a tropical, uncommon fruit, are surprisingly simple to prepare. Start with a very ripe guava and cut the fruit into quarters, removing any seeds and peeling the skin away with a small knife or vegetable peeler. Eat guavas on their own or as juicy, flavorful additions to smoothies and salads.
Tell us what you think!
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WHAT DO YOU THINK?
Which is your favorite of these “tricky” fruits? How often do you eat them and how do you prepare them? Are there any fruits that we mentioned that you haven’t tried yet or you don’t like? What other “tricky to eat” fruits do you most enjoy? Leave a comment below and let us know!
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