Text: CUINA MAGAZINE Photo: Anna García Frigola
Flavour of the month
We review some of the key ingredients to be found in shops and markets in May
The arrival of May means summer is just around the corner. Spring also brings with it an array of seasonal products that are ideal for the warmer weather.
Nectarines and apricots: Nectarines are a type of peach with smooth, hairless skin. Consisting mostly of water, they stand out for containing vitamin C and carotenes, and are ideal for people with hypertension or constipation problems. They are also a notable source of antioxidants, as are apricots, which are also in season at this time of year. This light orange-coloured fruit that looks like a small peach is also known for its astringent and anti-inflammatory properties.
Courgettes: Made up of 95% water, courgettes are a hydrating vegetable that are particularly popular as the weather begins to get hot. Courgettes are rich in vitamin C and vitamin B9, which is involved in the formation of white and red blood cells. They work especially well in a creamy soup or in omelettes.
Green peppers: One of the foods that is richest in vitamin C, green peppers also stimulate gastric secretion that helps cause a feeling of satiety, making them ideal for people on a diet. They work particularly well with salads or as a garnish for meat dishes.
Sardines: Sardines are one of the most appreciated and most consumed fish in the country thanks to their inimitable taste, versatility and nutritional properties. Sardines are rich in iron, calcium and vitamin B.
Green beans: This diuretic and purifying vegetable is truly versatile. While often served with potatoes, try them au gratin with a bechamel sauce, stewed with ham and onion, or as a complement to squid.