Pineapple Juice @ Manila Hotel, photo by JMorton
One of the most delicious juices around is the pineapple juice. It is even more ambrosial if it is made from fresh pineapples.
The taste is only one factor in why one should be drinking pineapple juice. There are a few good reasons why one should. A glass of fresh pinya juice is full of goodness, it is packed with vitamins, minerals and anti-oxidants. I heard it is also a dieter’s friend.
The best way to consume pineapple juice is to have it fresh and therefore making it at home is ideal and we have got just the quickest recipe here.
Pineapple Juice Recipe
1 ripe pineapple
1 cup water
1 cup ice cubes
Method of preparation:
Ensure that the pineapple is ripe for it to be really sweet tasting 🙂 otherwise you might have to add a teaspoon or two of sugar to the recipe.
Peel the hard outer skin, as well as removing the little eyes (read the legend of the pineapple here), then cut into chunks.
Put the pineapple chunks into a food processor, together with the ice cubes. Pour in the water as well.
Blend until smooth and frothy.
Pour in into tall glasses and share the joy.
Ampalaya, photo by PH Morton
Snapped: Ampalaya (Bitter gourd)
It is said that if it is bitter then it is good for you. You only have to remember the taste of the different drugs (as in medicine) you have taken over the years.
In the bitterness scale ampalaya can reign supreme so much so that it is now an accepted crude metaphor for a person being bitter. 🙂 🙂 🙂 like “Ampalaya ka naman, Ate” (you are a bitter gourd, sister) when someone is on a tirade.
Anyway, bitter it may be, ampalaya is delicious in its own way that it is a major ingredients in many a Filipino recipe. Just search for ampalaya or bitter gourd in the search box on the top right of this site.
Mussels in a bilao, photo by PH Morton
Peter took the above photo while we were wandering the wet market of Pritil in Tondo, Manila, Philippines early last month.
Sigarilyas, photo by JMorton
Sigarilyas (Winged Bean)
Sigarilyas is much loved legume in the Philippines. It is an ingredients for dinengdeng and pinakbet. Two popular recipes from the Ilocano region adopted by the entire Philippine nation. 🙂
Young sigarilyas pods can be eaten raw in salad.
Sigarilyas is rich in iron, calcium and vitamin A & C.
Banana heart, photo by JMorton
Puso Ng Saging (Banana Heart)
I love puso ng saging or literally means banana heart in English.
There are plenty of recipes making use of banana heart, like ginataang puso ng saging, kilawing puso ng saging or even in kare-kare.
Jar of Basmati Rice, Photo by JMorton
Rice – Asia’s Staple
The above is an Indian basmati rice. If you do not have a kitchen hero like the rice cooker, basmati rice is the easiest to cook, using an ordinary pan, among the various types of rice. It is almost full-proof as long as you follow the packet’s instruction.
Just over a week ago, I found out from my sister that rice can cause diabetes. Apparently the carbohydrates in rice can be converted into glucose in the body. So if you are rather partial to rice at every meal, then train yourself to regularly exercise. Sweat out that rice carb before it turns into glucose!
Rhubarb, Photo by JMorotn
Did you know?
Rhubarb is one of nature’s great source of calcium.
Ripe Guyabano, Photo by JMorton
Guyabano, photo by JMorton
Choosing a Guyabano, Photo by JMorton
Guyabano, Photo by JMorton
My sister, Marilou, is obsessed with this fruit. Every time she sees one, she got to buy it. 🙂
But then again Marilou is very clever. She knows things that I need to know. Apparently it is widely known in the Philippines the wonder of this prickly pear looking fruit. It is so full of goodness that it is called a superfruit.
Guyabano is rich in vitamin C, vitamin B and vitamin B1. It also contains high level of carbohydrate and also fructose.
Guyabano apparently has anti-cancer and anti-diabetic elements because of its high content of anti-oxidant..
The goodness of the guyabano does not start and end with the fruit alone. Apparently the bark, the seeds and the leaves are used to cure some other ailments as well as used in the beauty industry. It is indeed interesting to research more on these properties.
Anyway, ripe guyabano taste very sweet but there is some sourness to it. It has rather soft spongy texture and you have to eat the flesh off from black seeds, it is like eating sugar apple (atis).
Guyabano is popular for juicing and making smoothies.
While growing up in Marag, Philippines, we used to have a ready supply of guyabano as they grew in our farm; one was even growing at the back of our house. We ate a lot of it as it was one of my father’s favourite fruits. He would cut the fruit in many portions and he would then expect us to eat our lot. We were willing as we did not have many shops around in our barrio selling sweets, cookies and candies.
Looking back, it was probably the many fruits like guyabano that kept us healthy when younger. Now it is a different story, perhaps it is time to start on guyabano again…..