- MEETINGS & EVENTS
December may be Tropical Fruit month, but that doesn’t necessarily mean we are experiencing tropical weather. We are probably experiencing quite the opposite in fact, and that typically means its dark by 5 pm, the sun hasn’t shown in 5 days, and we are bracing ourselves for the next couple months of cold weather. But, just because it’s dreary outside does not mean that our plates have to be the same color as the weather. So, what better way to add a splash of color to your plate than a tropical fruit and visions of tropical locations!
Some of the more common tropical fruits include:
Tropical fruits add a blast of color to any plate as they range from bright colors of orange and yellows to greens. These juicy fruits are also
The nutrient amount varies depending on the fruit you pick, but all will have an impact on your body and health.
When I put the words tropical fruit and December together the first thing that comes to my mind is lemons. And when I think lemons, it usually means some type of dessert. For most of my high cross country and track career, I ate some form of lemon dessert before every single race because I was convinced it made me run faster. Whether this theory was actually true or just an excuse to make lemon bars still remains unanswered. During the holiday season, as the designated dessert maker, there has been some form of lemon dessert 95% of the time on the table, most notably my grandma’s lemon pie. I have yet to experience a lemon pie that beats my grandma’s recipe.
So no matter what form you decide to eat it in, from eating it fresh, adding it to smoothies and salads, making a mango salsa for tacos, slicing bananas over your oatmeal, dicing up avocado over chili, or making a dessert, you really can’t go wrong with adding tropical fruits to your plate.
Grandma Scharpf’s Lemon Meringue Pie
Mix together sugar, cornstarch and water. Boil 6 min. stirring constantly. Remove from heat, stir in egg yolks, return and cook over low heat for 6 min. stirring constantly. Then add butter, lemon juice and grated peel. Stir until blended. Pour in 9 in shell (baked). Top with meringue.
Beat egg whites and cream of tartar until stiff. Add sugar gradually and add vanilla, beat until glossy and forms firm peaks. Brown at 400°F for 10-12 min.
Blog provided by: Sarah Manders, Iowa State University dietetic intern