BUY: Pineapple

I love pineapple. No, wait, let me re-phrase ... I love FRESH pineapple. Can't say I've ever been a big fan of the canned stuff, or pineapple that has been added to a fruit cocktail in sugary syrup.

But fresh pineapple on the other hand - well I could it eat it every day. And sometimes do.

So, this post will focus on the fresh variety for a couple of reasons; 1) Some fine it intimidating to buy and "peel" so I'm hoping to de-mystify this process somewhat and 2) because this fruit is actually extremely versatile, healthy, and fun to have around.

These days, like most other tropical fruits, pineapple is virtually available all year round. In many cases they need to ripen further at home before they are ready to eat, but now that we are getting into Spring you'll find there to be more selection at a more reasonable price. They will also be slightly more ripe this time of year than in the dead of winter.

Any time I'm buying pineapple though, whether at it's peak of ripeness or not, I always search out the one with the best smell. You want the fruit to smell like a pineapple - even if it's still a little green, I've never had any issues with taste if I sought out the best "smelling" option. Then, if it's a little under ripe, I leave it on my counter for a few days. Again, I know it's ready to eat just by the smell. Once the aroma of pineapple starts to fill the room, it's ready to be cut into. Are there more scientific ways ways to determine ripeness you ask? Well, they say if you pull on one of the upper leaves and it comes out easily the pineapple is ripe - so you can go that route too if you like. But personally I like to follow my nose. If it smells like it's ready to eat it most usually is.

Now - how the hell do you get into it? I eat fresh pineapple so often "peeling" it is no big deal anymore, but I've actually talked to many people who say they have never bought this fruit because they just don't know what to do with it. So, here's a video that may help you if you are one of these people. This video was pretty straight-forward in my opinion, and it's pretty much how I go about it, except for one aspect. To remove the core instead cutting around it, I take the whole, peeled pineapple and slice it into quarters. Then, I simply slice down each quarter piece removing the core, rather than cutting around it as I go. But, to each their own. Once you find a method that works for you, it will take only minutes to get to that yummy flesh.

So, what to do with your freshly cut pineapple? More often than not in our house it is simply sliced and eaten. One sliced pineapple will last us two or three days and makes a really great snack. But, it certainly doesn't need to end there! Pineapple adds wonderful flavour to many dishes. One of it's best uses is actually as a marinade for meat! The juice of the pineapple will actually break down and tenderize meat - ideal for chicken and seafood. Also, grilled pineapple makes a unique and elegant dessert. Simply skewer large sections of pineapple, grill until sugars start to caramelize, and serve with vanilla ice cream and a drizzle of honey. At the end of a summer dinner party, this will blow your guests away!

As far as nutritional value goes, pineapples are very high in Vitamin C. It's also a good source of manganese. For a full breakdown of the nutritional value of see HERE. This is also where the above picture came from.

So, don't be afraid of a fresh pineapple! Yes, it takes a little more effort than an apple to eat, but adds a whole new dimension to your fruit tray, to your snacks, and to your cooking. Worth the try! You will find yourself to be a pineapple expert in no time!

BUY: Avocados

If avocados have a season, I think it would be now, though in most parts of N. America they are available all year round, and should certainly be purchased all year round in my opinion.

I've always thought this succulent, rich, buttery fruit is a staple on everyone's kitchen counter as it is on mine, but have come to learn that this isn't necessarily true (but in my opinion it certainly should be). Avocados are not only rich in flavour, they are rich in nutrients. As well as containing 60% more potassium than bananas, they are rich in B vitamins, vitamin E, vitamin K, and contain the most fiber of any other fruit. Unfortunately, they also contain a whole ton of fat, but it's the good fat that our bodies need to absorb all these fantastic nutrients, which means in moderation they are still very good for you. The picture above comes from this site, which contains much more info on all the health benefits associated with the yummy avocado.

But, I'm here to tell you about the taste benefits, because of those there are also many! First off, it needs to be said that in most cases avocados are not sold ripe. They often need to be ripened on your kitchen counter for 3 or 4 days, even up to a week. The most common variety are Hass, and you'll often see them in the grocery store to be green in colour and firm to the touch. They are ripe when the skin turns darker, almost black, and there is some give to the touch. I'm now in the habit of buying a few avocados every time I'm buying produce. That way, when I have a recipe that calls for them, or I just need a quick snack I always have them ripe and ready (ripened, avocados will keep in the fridge for few more days).

Once they are ripe, the possibilities are endless. My favorite is straight up, as a snack. In fact, they are one of my favorite snacks. Simply mash one whole avocado with a sprinkling of salt and a splash of lime juice. Serve with tortilla chips, or on a toasted pita. Yum. This same mixture can also be labelled "guacamole" and served on everything from sandwiches to fajitas, even in burgers or smothered on a toasted English muffin and topped with a poached egg. Yum (again).

Dice avocados to toss into your favorite salads, or slice them to make a simple BLT out-of-this-world. Mash them and layer them with refried beans, sour cream and salsa for a fun party dip. Cut them in half, scoop out the flesh, and use the shells as a "bowl" for an elegant presentation of a nice salad using the avocado as the main ingredient.

There really are so many more delicious ways to use your avocados. Trust me, they won't go to waste. So next time you are shopping (and then the time after that, and the time after that), buy a few. They'll soon become a regular on your shopping list, right after eggs, milk and bread.

BUY: Beets

Ok, so this is about as honest as it gets because guess what? I hate beets. Or, at least, I thought I did. I just never knew what to do with them, and the only time I've ever been served beets they've been pickled. I definitely don't like pickled beets, and I think that just turned me off of beets all together. Until now.

Thanks to my sister and her glorious re-introduction of beets. For the first time in my life I was served beets and they weren't pickled. And, they were absolutely delicious. I raved about them for days, and when we returned from Christmas vacation one of the first items on my grocery lists were beets.

The interesting thing I learned from sister (who actually learned it from Jamie Oliver) is that beets can be served raw. And that's just how they were presented to me. In a wonderful salad that was crisp, refreshing, and oh so tasty.

Beets are another one of those super foods too! One website I read (I'm now on a "learn all I can about beets kick") says that they've been known to prevent cancer and heart disease, helps rid your body of unhealthily toxins, metals and hormones, and promotes a healthy liver, colon and stomach. Wow. Though beets do come in variety of fun colours, the red ones provide the most health benefits and since they are also the most readily available, those are the ones to buy!

So, because I think you should all go out and buy a few beets, I'm including the recipe for the raw beet salad. My sister found the recipe in Jamie Oliver's new cookbook, Cook with Jamie. I've changed it around a little and added a few personal touches, but it's generally the same idea. Later this week, I'm going to roast some beets and see if my love affair with my new found favorite veggie continues!

Raw Beet Salad with Apples and Goat Cheese

2 beets, peeled and cut into matchsticks

1 Granny Smith apple, cut into matchsticks

1/2 cup pecans, toasted

1/2 crumbled goat cheese

spinach leaves for garnish

Dressing

2 tbsp olive oil

1 tbsp fresh lemon juice

1/2 clove garlic, grated

salt and pepper

In large bowl, combine beets and apples. Toss with dressing. Chill for about 15 minutes. On 6 salad plates, lay a few spinach leaves to create a base for the salad. Pile 1/6 of the beet and apple mixture over each plate of spinach. Sprinkle with goat cheese and toasted pecans. Makes 6 servings.

Note: Beets are messy. Use kitchen gloves if you have them!

Picture taken from: About.com

BUY: Whole Nutmeg

This is going to be a two part "buy" post. I really want you to buy whole nutmeg, but before you go and ask me what the heck to do with it, I'm also going to suggest you buy a micro grater if you don't already have one.

First of all, let me sing the praises of whole nutmeg. I was reminded how good it is because my husband bought a litre of eggnog last week. Nothing says "it's the holidays" like a nice glass of rum and eggnog (while we are on the topic of what to buy, I have to say only use dark or spiced rum in this drink - the white stuff just won't cut it here). And every good rum and eggnog needs a dusting of freshly ground nutmeg. Honestly - your drink will go from good, to out-of-this-world with this one simple step!Nutmeg is actually a seed. They aren't very big, and they are dark brown in colour by the time they are sold to market. They can be found in specialty food stores, and some bulk spice sections of the grocery store. In order to really enjoy the true pleasure that is fresh nutmeg, only grind the nutmeg as you need it.

Which brings me to the second part of my post. You'll need one of these:

If you don't have one already, these micro graters come in super handy for more than just nutmeg. I use it to zest lemons and limes, finely grate Parmesan or chocolate, and even ginger or garlic. I use it often. Weekly at least and it's a great tool. They aren't that expensive anymore either, and come in various shapes and sizes (though this style is my favourite).

So, when you make rum and eggnog this year, make it extra special with freshly grated nutmeg. It's a small pleasure, but once you've had it - you'll never go back to the old stuff again (not to mention your newly purchased seeds will last awhile so you won't even be tempted!).

BUY: A Pomegranate

It's Pomegranate season! You probably see tons of them piled high at every grocery store as pomegranates are in ample supply from late fall until about January. So, if you've seen them around and thought "what the heck would I do with that?", I'm here to tell you. First off buy one (or even two).

Pomegranates have become very popular over the last couple of years, and are now known as one of those "super foods". Full of antioxidants and vitamin C, it's been their juice that seems to be getting most of the attention. The juice is available all year, so I can see why many recipes (from savoury to sweet, and even for martini's) use it, but I think a fresh pomegranate needs some attention too. It's just as good (better in my opinion), and a lot more fun!

Pomegranates are around the size of a large orange and have a think, reddish colour skin. Choose to buy ones that are heavy for it's size, and are free of any major bruises or blemishes. Inside, a white bitter membrane (not unlike the pith of an orange) separates little bunches of seeds. A translucent red pulp that is slighty sweet, but also quite tart surrounds these seeds, and that is what is used for the juice. The entire seed is edible though, just not the white membrane - it's very bitter. Also, the juice itself tends to stain anything it touches, so take care when you are working with them if you are worried about your cutting board, or your clothes.

There are many ways to get at these seeds. I've seen videos and tutorials online that recommend cutting the fruit very delicately, and submerging it it water while you pick the seeds away from the skin. Not me. I go about it by cutting the pomegranate into quarters, and then working to harvest the seeds from their surrounding membrane with my fingers. I usually break the piece apart as I finish dislodging all the seeds from one section to get access to the next. It takes a little bit of time (and can be messy), but it's totally worth it, and doesn't involve the additional step of fishing all the unwanted pieces from the bowl of water. You will want to work over a large bowl though to catch the flying fruit and juice, and to avoid a large scale kitchen clean-up. Another option is to hold the piece, seed side down, over a bowl and whack the skin side with a wooden spoon. I find this will dislodge some of the seeds, but you'll often still have to go back with your fingers to get them all (and do get them all!).

These delicious ruby jewels can then be used sprinkled over salads (a great idea for a dinner party), tossed atop pancakes or french toast, or my personal favourite (and what we always did as kids), just eat them. As is. I put them in a bowl and eat them with a spoon, maybe with some vanilla ice cream or yogurt if I have it, but you certainly don't need to be that refined. Just go ahead and pop them in your mouth with your fingers. Be warned - if you do use your fingers you will most likely be left with a bright red stain as a reminder of what you've just consumed. Chances are, it will only prompt you to go out and buy another one!

Photos taken from Kraft and Food TV.

BUY: Fingerling Potatoes

Popping up on restaurant menus a lot more often, and written about in foodie magazines, fingerling potatoes aren't just for the super chef. Available at some supermarkets (I find them occasionally at Superstore...I guess it depends on availability) and Farmers Markets, these are a unique alternative to the regular old potato.

The first thing, is that they are certainly one of the most unusual looking potato out there. Long, and often a little knobbly, it's not surprising where they got their name. But, despite their appearance, they are actually extremely tasty. A little nutty, but also earthy and certainly much more complex than baking potatoes or new potatoes.

But, don't be afraid to cook them! Choose potatoes that are firm and free of soft spots or mold. Any dirt can be washed away, and little blemishes can be cut out. Prepare them as you would the regular variety, as they take well to steaming, roasting, boiling, baking, grilling, or whatever your heart desires. They also have a thin skin much like baby potatoes, so they don't need to be peeled. I prefer steaming or roasting myself as it highlights their unique flavour that much more.
Tonight, I'm roasting them with lemon and garlic for Greek night. First attempt at this recipe, so we'll see how it turns out!