Exotic fruits mango and avocado. Classic version with cherry tomatoes
AvocadoAvocado is an evergreen fruit plant; species of the genus Perseus of the Lauraceae family, an important fruit crop. The fruits of the plant are also called avocados; their pulp is rich in vitamins and important minerals. The English common name for the plant and fruit is alligator pear ("alligator pear").
The avocado fruit is a one-seeded pear-shaped, ellipsoidal or spherical berry. The length of a mature fruit is from 5 to 20 cm, weight is from 50 g to 1.8 kg. The peel of the fruit is hard, in unripe fruits it is dark green, after some time after ripening it turns black. The pulp of a ripe fruit has a green or yellow-green color, oily, contains a lot of fat. In the center of the fruit is a large seed. According to archaeological evidence, avocados have been cultivated as early as the third millennium BC. The Aztecs called it ahuacatl ("oil of the forest").
Avocado fruits are often sold dense and hard. pulp unripe fruits quite dense, similar in texture and taste to unripe pear or pumpkin. The pulp of ripe fruits has a delicate texture, tastes vaguely reminiscent of a mixture butter with greens puree; sometimes there is a nutty flavor reminiscent of pine nuts.
The pulp of a ripe avocado is used in cooking in cold dishes: salads (for example, in combination with red fish), cold appetizers, sandwiches. Lemon or lime juice is usually added to avoid oxidation that spoils the appearance and taste of avocados.
One of the most popular dishes from avocado mexican appetizer guacamole, consisting mainly of mashed avocado pulp with salt, lime juice, sometimes seasonings and vegetables. Avocado is used in vegetarian cuisine as a filling for vegetarian sushi, and as a substitute for meat and eggs in some cold dishes.
Avocado contains beneficial vegetable fat and vitamin E. This fruit contains a lot of potassium, which has antiarrhythmic properties. Another important element found in avocados is glutathione, a powerful antioxidant.
Mango
Mangoes are plants of the Mango genus of the Sumacaceae family. The fruits have a fibrous structure and a sweet taste, the peel is colored in tones of red, green or yellow flowers The flesh is yellow or orange in color.
Mango fruits are often used in home medicine in India and other Asian countries. For example, in India, mango is used to stop bleeding, to strengthen the heart muscle and to better work brain. Green unripe fruits contain large quantities starch, which, as it matures, turns into simple carbohydrates: sucrose, glucose and maltose. In addition, unripe mango is a valuable source of pectin, but after the formation of a hard stone in the fruit, its amount is significantly reduced. Due to the content of citric, oxalic, malic and succinic acids in it, the unripe fruit is very sour in taste. Also, green mango is rich in vitamin C (15 mg contains as much vitamin C as 30 mg of lime), there are other vitamins in it: B1, B2, niacin. Ripe fruit tastes very sweet and has a pleasant sweetish aroma. It has a lot of vitamins and sugars, but few acids.
Vitamin A, contained in large quantities in a ripe fruit, has a beneficial effect on the organs of vision: it helps with "night blindness", dryness of the cornea and other eye diseases. Besides, regular use ripe fruits in food improves immunity and protects against cold-type infections, such as acute respiratory infections, rhinitis, etc.
Ripe fruits are also used for weight loss, as the fruits contain many vitamins and carbohydrates - the so-called mango-milk diet. 
Calories: Not specified
Cooking time: not specified
Salad with chicken, avocado and mango is good because each product in it retains its taste. Except maybe avocados. Sweet and sour spicy sauce ready salad, does neutral avocado more expressive, but the piquant oiliness and softness of taste in avocado slices remains. All salad products are cut coarsely, into slices or cubes, depending on how you decide to serve the salad. It is better not to mix it so that the avocado pieces remain intact and the mango retains its juiciness. However, this is a matter of taste, and as always, the choice is yours.
Try to cook for a change and.
Mango for salad is better to choose slightly unripe, it will taste sweet and sour, and the flesh is dense, but juicy. If the mango is sweet, then after slicing, you will need to sprinkle it with lime (lemon) juice to remove excess sweetness. Fried chicken can be substituted boiled chicken, but instead lettuce leaves use a green mix for salads, composed to your liking.
Salad from chicken fillet with avocado and mango - recipe with step by step photos.
Ingredients:
- chicken fillet - 200 gr;
- avocado - 1 pc;
- mango (small) - 2 pcs;
- ground black and red pepper - 2-3 pinches each;
- salt - to taste;
- any vegetable oil - 3 tbsp. l;
- lime juice (lemon juice) - 1 tbsp. l;
- chili pepper - 0.5 small pod;
- liquid honey - 1 tsp;
- lettuce leaves or salad greens - 100 gr.
Step by step recipe with photo:
Chicken fillet for salad cut into medium-sized pieces, no larger than one bite. Or leave a whole piece, and after frying, cut as needed. Salt, sprinkle with black pepper (freshly ground, it is more fragrant) and ground red pepper. You can add chili or use sweet ground paprika. Stir, rubbing salt and spices into chicken pieces.
IN a small amount in well-heated oil, fry the chicken fillet pieces until golden spots appear. You can fry a little more if you like crispy chicken, but the fillets tend to dry out easily, so it's best to leave them light-colored.
Cut the avocado in half lengthwise with a sharp knife and remove the large pit. If the fruit is a little underripe, it may not be divided into halves, then they need to be turned in the opposite direction from one another, the avocado will easily separate.
We take out the pulp with a tablespoon, immediately sprinkle it with lime or lemon juice so that the color remains light.
We cut the pulp of the avocado with a knife into large slices. Carefully, trying not to damage or stretch, we transfer them to a plate.
Peel the mango, cut off the pulp around the bone. We cut the same large slices or bars like an avocado.
Wash salad greens, shake off water from leaves. We tear the leaves with our hands small pieces. Squeeze juice from a lime or lemon, sprinkle greens to give it a pleasant sourness.
Cooking salad dressing-sauce. IN vegetable oil(preferably refined) pour finely chopped chili peppers. Add freshly squeezed lime (lemon) juice to your liking. We shake everything with a fork.
For more bright taste add a little liquid honey to the salad dressing and shake everything again.
Arrange avocado slices on a bed of lettuce leaves, alternating with mango. Put the fried chicken in the center. Pour dressing over chicken fillet salad with mango and avocado and let it brew for 5-7 minutes, during which time the fruits will absorb the dressing.
If the design of the salad is the same as in the recipe, then it is more convenient to serve it in portions without mixing the ingredients. But there are other options for serving: mix everything very carefully and put it in a deep salad bowl, bowl; make the salad puff, layering with lettuce leaves; cook warm salad without cooling the fried chicken and serve it with boiled rice. Bon appetit! 
Author Elena Litvinenko (Sangina)
Also take note
Why exactly is avocado and mango used for weight loss. Yes, because you need to lose weight "skillfully", without harming your own body and health in general. Only then will harmony look healthy, not painful.
Few people know that the avocado, which originated from caribica, is a berry and ripens only after it is removed from the tree. Among other things, despite great content fats (the fruit has an oily pulp, quite neutral in taste, slightly nutty), avocado helps lower blood cholesterol levels and has a low energy value, that is, it is essentially a non-calorie product.
Mango, which came from distant India, as well as avocado, is a universal product. He is good "friends" with meat, and with poultry, and with sweets, and with fish, and even with mushrooms and cheese. Among other things, mango is the strongest antioxidant and prevents the aging process, is an excellent prevention of various types of tumors, which is also very important. Both products are a storehouse of a huge amount of minerals, vitamins and just the most useful substances and have incredible taste. Their taste qualities are slightly different, in simple words: avocado takes, absorbs, mango gives.
The classic mango and avocado salad is prepared very quickly and simply. Avocado must be peeled, carefully cut lengthwise, removed big bone and cut thin slices, which is immediately desirable to sprinkle with lemon juice so that it does not darken. Mango is easier to "cut" a little differently. Ripe mango goes well with both sweet and savory, green firm mango is good as a side dish with coarse sea salt for meat, fish, seafood or rice, or great for chutney. Ripe mango should be cut in half, bypassing a rather large flat bone, make deep cross-shaped cuts on the pulp and, as it were, turn inside out with the skin inside. Thus, the appeared cubes can be easily cut, leaving only a thin skin without pulp. By mixing both ingredients, we get the same classical basis, from which you can cook any sweet or savory salad.
In order to cook popular salad"shrimp, mango, avocado", you just need to add to the resulting base boiled shrimp(can also be used additionally scallops, squid, mussels and other seafood). If desired, you can add lean goat or cream cheese, arugula or any other salad. There can also be several dressings, but most often a mixture of olive oil, balsamic vinegar, delicate mustard beans from Dijon, lemon juice, sea salt and pepper.
There is a very delicious salad with mango served in expensive Italian restaurants. To do this, peeled mango (in this case it is better to cut it not into cubes, but into thin slices), you need to mix it with hard but sweet varieties of melon (you can cut it into slices or serve it in the form of balls using a special round spoon for this), parma ham and some spicy cheese (brie or camembert with pieces of truffle is perfect, but at worst, even ordinary small balls of mini mozzarella will do). Under the glass good wine, such a salad will be a real delicacy.
Mango marries perfectly with baked duck breast, orange slices, dressing from soy sauce, nuts, fat-free Philadelphia. Gorgeous sweet salads and desserts from it with mascarpone, mint and raspberries. Alternatively, you can add avocados, replace raspberries with strawberries and add pre-fried duck or chicken liver.
Exotic mango and avocado will help turn the boring diet menu to the festive show. And there is no need to talk about the benefits of “correct” weight loss, because in this case not only the stomach does not suffer, but also the nervous system.
In the world there are more than 400 varieties of such an exotic fruit as avocado. In the CIS countries, the choice is narrowed to 3-4 varieties. Sometimes you really want to treat yourself to delicious and a variety of dishes, in the recipe of which there is an avocado. How not to make a mistake when choosing?
First of all, attention should be paid to fruit maturity. If the fruit is not ripe, then the taste of such a fruit is bitter, and the flesh will be hard. An avocado plucked in time has a sweet taste. The pulp of such a fruit is soft and creamy, slightly oily. By the way, if the fruit is very ripe, then its pulp can even be used as butter for a sandwich.
When buying an avocado, you need to lightly press your fingers on peel. If the fruit bends a little, but remains elastic, and immediately straightens up, the fruit must be taken. Another undoubted sign of a ripe fruit is the tapping of the bone with slight shaking. If it still knocks, the avocado is ripe.
And an unripe, untimely plucked fruit is hard, and there will be no dent when pressed. And the bone, respectively, will not knock. The fruit can be bought, but you will have to wait until the time of its ripeness. Ripening requires room temperature. You can also put an avocado in a paper bag along with a banana or an apple. Then he will be faster. And the thing is that these fruits secrete a special substance that promotes ripening.
If the fruit is soft, on which the dents are not smoothed out when pressed, then you should not buy. The avocado was picked overripe, and the inside of the flesh may be rotten.
Most often found in stores California type , Florida And Pinkerton . Appearance can tell you about the main properties of the fruit. Brownish-skinned avocado - California variety. It is used to make soup-puree, all kinds of cocktails. Also, this variety will be suitable for eating raw. It is enough just to cut the fruit in half and remove the stone.
The green peel indicates that the pulp of the fruit is harder, and is most often used to make salads and rolls. Green skin is found in the Florida species and Pinkerton.
Avocados can also be with different skins - smooth and thin at first glance and small pimples. Also, the peel may be darker in color and with larger pimples. best variety avocado second. It is the thicker peel that can be easily picked up with a knife and easily peel the fruit without affecting the pulp. And fruits with a thin skin are very difficult to peel, most often the layer of avocado pulp is removed with the skin. Fruits with thin skins have more large bone, which is unprofitable to purchase on the basis of "pulp - price". It is better to purchase a fruit with a smaller bone and, as a result of cleaning, get more edible pulp.
Avocado will expand the scope culinary fantasy. It is most commonly used to make salads, pasta, sauces, appetizers and sandwiches. exotic fruit characterized by such a quality that it does not have its own taste, but acquires taste qualities component product. The fruit also has useful properties, huge amount vitamins as well as minerals.
We wish you a good choice!
How to choose the right ripe delicious fruit mango if you've never tried it before? Of course, we all have some idea about this. exotic fruit and we know that mango is yellowish or red in color with orange flesh and weighs from 200 grams to 1.5 kilograms. Today we will tell you what to focus on when choosing a mango.
Varieties
Mangoes are cultivated in many countries with hot climates such as India, China, Malaysia and Thailand. In total, there are more than 500 varieties of mangoes, each of which is characterized by its own taste, smell, size, color and shape. The most widespread in the world are 35 varieties of mango due to their taste and healing properties.
Size
When choosing a mango, first of all, inspect the fruit visually. A ripe mango fruit has an average size of about 10-20 cm in diameter. But there are mango fruits of larger or smaller sizes, depending on the type of fruit. However, a ripe fresh mango should be neither too big nor too small.
A ripe fresh mango should weigh an average of 200-300 grams. However, depending on the variety and size, the mango can be much heavier. So, there are fruits weighing up to 1.5-1.8 kilograms. To choose the right mango, weigh it in your hand, it should be moderately heavy for a medium-sized fruit.
Color
The color of the mango skin also depends on its variety. Therefore, the color of the fruit can vary from yellow-green to rich orange, pink, red and even purple. You shouldn't think that yellow mango inferior in taste to red or orange. Fresh ripe mango, regardless of variety, has a bright saturated color peel.
Taste
Ripe fresh mango tastes like a peach. But the taste of mango can be different depending on the variety. However, the mango should not be tasteless, this indicates its immaturity. On the contrary, the sour taste of a mango indicates that the fruit is spoiled.
If you are eating unripe fruits mango, then such a fruit should taste slightly sour due to the amino acids contained there. However, in ripe fruits, sour taste should be absent.
Peel
The mango should feel smooth and elastic to the touch. The peel of a ripe fruit should be shiny and free of any defects, damage or dents. Do not be alarmed if you find small black spots on the skin of a mango, they do not harm the fetus. On the contrary, small inclusions indicate the ripeness of the fruit. But if there are dents on the peel, then the fruit has already begun to deteriorate.
The wrinkled skin of a mango indicates that the fruit is not yet ripe. It is better not to buy such a mango. Flabby mango skin, on the contrary, is a sign of stale fruit. Most likely, such a fruit has already begun to deteriorate. Skin ripe fruit should be healthy and glossy.
Wet mango skin indicates that the fruit is damaged inside, so its juice seeps out. Such a mango is spoiled, it should not be eaten. The peel of a fresh ripe mango is slightly crushed under the fingers and springy. If the mango is fresh and ripe, then after light pressing on the peel, it should completely restore its shape, leaving no fingerprints.
Smell
After you have examined and felt the mango, smell it, as the smell of the fruit can reveal a lot. Yes, ripe fresh fruits mangoes have an aromatic, slightly resinous or coniferous smell, which is most pronounced at the stalk. Sometimes mango gives turpentine.
If the mango has no smell at all, it means that it has not yet ripened. Such a fruit will be tasteless. However, mango should not smell too harsh, only some of its varieties have such an aroma. If the mango exudes a too intense smell, then it is overripe.
If the mango gives off alcohol or a sour smell, then it is already spoiled or has begun to deteriorate. This fruit is not worth taking. Mango is generally a perishable fruit, so it should not be stored for more than five days when room temperature. Fresh ripe mango exudes a pleasant sweetish aroma.
Form
Mango, depending on the variety, has a different shape. Mangoes are ovoid, elongated-ovoid and spherical in shape. The most popular are pear-shaped mango fruits weighing from 120 grams to 1.8 kilograms. Pay attention to the shape of the mango as it can also tell the quality of the fruit.
If the mango looks tough and dense, then such a fruit is not yet ripe. You should not take a mango of a deformed shape, since such a fruit is of poor quality and spoiled. If the shape of the mango is rounded, smooth without wrinkles, then the fruit is already ripe and ready to eat. Whatever the shape of the fruit, the mango skin should be shiny and not have any cracks or damage on the surface.
Fetus
The flesh of a ripe fresh mango is soft, juicy and smooth. The color of the fruit pulp is rich yellow or orange color with peach flavor. The seed of the mango fruit is quite large and heavy. So, the length of the seed can be 5-10 cm, and its weight is 50 grams. The seed is covered with a hard shell on top, it cannot be eaten.
The smell of the mango fruit slightly gives off turpentine in combination with the aroma of apricot, peach, melon, lemon or even rose, depending on the type of fruit. The fruit of a fresh ripe mango should not be hard or too soft. In the first case, the fruit is not yet ripe, and in the second case, it is overripe.
When choosing a mango, it is important to know a few secrets. First of all, the mango must not only be examined and smelled, but also felt. Weigh the mango in your hand to determine its ripeness. Then lightly press down on the fruit to determine its firmness and resilience.
Choose a fruit with a healthy shiny skin without cracks and wrinkles. After pressing on the mango, no traces should remain on its surface, especially dents and indentations. If juice is released when pressed, in no case do not take it, it has already begun to deteriorate.
Smell the fruit at its tail, the smell should be resinous. If there is no smell, then such a mango will not have a taste. Don't take a mango with a sour smell, it won't be fresh. Ignore dark spots on the mango skin, they do not affect the taste of the fruit. Choose a fruit that is neither too hard nor too soft.
Mango Storage Tips
Mangoes should not be stored in the refrigerator, but indoors at room temperature. With such storage, even slightly unripe fruits will ripen quickly. If the mango is very ripe or you have already cut it, then the fruit should be put in the refrigerator.
However, mangoes should not be stored in the refrigerator for more than 2-3 days, and in room conditions- more than 5 days. In a cool room at a temperature of +10 degrees, mangoes can be stored for 3 weeks.
If you bought an unripe mango, wrap it in paper or newspaper and let it ripen at room temperature. Mangoes do not like cold, they are heat-loving crops, so it is not advisable to store them at temperatures below 10 degrees Celsius so as not to destroy the pulp of the fruit.
Mangoes should be eaten within a few days from the date of purchase, so you should not buy it a week or a month before the holiday. Mangoes are used not only fresh for food and cooking various dishes, but they can also be pickled, salted, frozen and even dried.
Soaking mangoes in salt water will make them crispy and colorless. Pickled mangoes are eaten in the same way as mangoes soaked in sweet syrup. Sun-dried brown mangoes have a long shelf life and are great snack. Sliced mangoes are frozen. And salted mangoes are used as a snack.
Mango Eating Tips
Mango is very healthy and low calorie exotic fruit, which contains a large number of vitamins, amino acids, minerals and trace elements. Mango treats stomach pain, gum disease and colds.
Mangoes are consumed raw, that is, fresh ripe fruits. Mango is also added to various salads, sauces, side dishes and other dishes. Mango goes well with meat, fish and poultry dishes.
Compotes, jams, jams are cooked from mango fruits, ice cream, mashed potatoes, marmalade, yogurts and other sweets are prepared. Unripe mango fruits are used to prepare side dishes and sauces for meat and vegetables, and also put in salads, both fruit and vegetable. If the mango fruit turned out to be overripe, then it will make excellent juice with pulp.
Mango must be peeled and pitted before eating. The skin and pit are not edible. They only eat mango pulp. Refrigerate the mango before peeling it.
Then, stepping back from the top of the fruit about one third of its length, make a small transverse annular incision. Slice the remaining two-thirds of the length of the mango skin lengthwise. After that, you need to gently pull the corners of the skin at the place where the cuts intersect. Thus, the mango is peeled.
There is another option for peeling a mango. To do this, cut a piece of mango on both sides along its bone. Cut pieces are cut with a knife from the side of the pulp, without affecting the peel. Then they must be turned over and cut the pulp into a plate.
The remaining piece of mango with a stone must be peeled with a knife. The peeled pulp around the stone is cut off, making cuts with a knife across the stone. The pulp left on the bone is not suitable for consumption. It should be thrown away with the bone and peel.
You can remove the bone in another way. For it is necessary to put the mango vertically on a plate or cutting board, and then cut the pulp of the fruit with a knife on both sides, without touching the bone. After that, the bone is easily removed from the fetus.
You can eat mango no more than three fruits a day. Mango has a positive effect on the body as a whole, but the abuse of this fruit can lead to indigestion or cause allergies.
Both ripe and unripe fruits can be eaten, as both contain a large amount of nutrients beneficial to our body. However, before eating unripe mangoes, you should consult your doctor.
Unripe mangoes contain a large amount of starch, which is already in ripe fruits converted to sucrose, glucose and maltose. Also, unripe fruits contain a large amount of pectin, the amount of which decreases as the fruit ripens.
Unripe mango fruits regulate the functioning of the intestines and everything gastrointestinal tract. Doctors advise eating two to three mangoes a day to get rid of gastrointestinal diseases. In addition, the use of several mangoes a day restores the elasticity of blood vessels, as they contain a large amount of amino acids, vitamins A, B1 and B2.
Unripe mango fruits are also useful for anemia and beriberi, as they contain iron and ascorbic acid. The acidity of unripe fruit is given by citric, oxalic, malic and succinic acid that are present there. These acids help our body to function normally.
Eating ripe mangoes is not only nutritious and tasty, but also healthy. Ripe mango fruits contain a large amount of vitamin A, which helps restore vision and helps fight eye diseases, in particular "night blindness" and dryness of the cornea.
Eating two to three ripe mangoes a day improves immunity, protects against colds and various infections. In addition, ripe mangoes are used for weight loss, as they contain a large amount of substances that break down fats and remove toxins. Based on mango, even a special diet has been created.
Mango fruits are useful not only fresh, but also in the form of juices and drinks. They also have a beneficial effect on the entire body. But it is still better to eat a whole mango than drink a glass of mango juice, as the drink contains a lot of sugar, which is harmful to the body. The fruit itself contains fiber, which is rich in vitamins and minerals.
We wish you a good choice!
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