I love to highlight new products, especially in the produce aisle.
Some of the products may not actually be new but are new to our location or store and that is good enough for me.
Yellow tomatoes: They can be used just like your red tomatoes and while there are some nutrient differences, they are only marginal. In fact, tomatoes vary slightly based on season of the year and many other environmental factors. Yellow tomatoes are lower in acid content, however, and are sweeter, too. They have less vitamin C, and I have seen some reports that they have less lycopene, yet some varieties of yellow tomato have a more readily absorbed form of lycopene. So basically I would not decide to eat or not to eat a yellow tomato based on lycopene content. Eat them with or without their red cousins because they are both nutritious and delicious! Enjoy!
Kumquats: These little orange-colored citrus fruits are available from November until June. They are similar to regular oranges in that they are high in vitamin C, fiber and phytochemicals. They are unique in that you eat the peel of these seasonal delights. The do have seeds (spit those out) and the peel tends too be sweet while the flesh is more tart. I have heard them called “nature's sweet tart." They will keep about two to three weeks in the refrigerator and are great eaten out of hand or sliced in salads or candied as a garnish. One little trick that I just learned is to roll them between your fingers (pressing lightly) to release the natural oils and improve the taste when eating them raw.
Myer Lemon: These are also a special type of citrus. The skin is thin and is less bitter than a traditional lemon. They are in fact sweeter than traditional lemons with a less harsh tart flavor and lots of juice. They can be used the same way you would use any lemon. I am particularly fond of making a honey lemon dressing out of them. They will keep about one week in the refrigerator and are available all year.
A couple other products have caught my eye this season and the first of these is the Fire and Flavor planks. The planks are great for grilling meats and vegetables. I like them in particular because they add flavor to food with out adding any fat or salt.
This brings me to the Jennie-O Burgers, which I also spotted recently in the freezer section. These are frozen turkey burgers, which have much less fat and saturated fat than traditional frozen beef patties. The turkey burgers have 15 grams of fat and 4 g saturated fat and are fairly low in sodium at 160 mg sodium per serving.
I would be remiss if I did not next mention the Bubba Burgers sitting right next to the Jeannie-O Burger. Looks like they have a reduced fat Bubba Burger and I must say the numbers look much improved (19 g fat, 8 g saturated fat and 90 mg sodium). Personally I think making your own burger tastes much better, but if convenience is more important than taste, then either of these burgers will work well.
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