50 Best Plants on the Planet (18 page)

1
.
Gently toss the fruits together in a large glass or ceramic bowl.

2
.
In a small bowl or a glass measuring cup with a handle, stir together
2
tablespoons water, the syrup, tequila, lime zest and juice, and mint. Pour over the fruit and gently toss. Cover and chill up to
4
hours. Serve as is, or top each serving with a pinch of sea salt.

If possible, use the magenta variety of cactus pears to produce an eye-popping crimson-colored sorbet. Serve it accompanied with crisp cookies, or shave bittersweet chocolate on top. Fresh berries, such as raspberries or pomegranate seeds, also make a delectable garnish. Allow the sorbet to freeze for several hours (or up to
1
week), then let it sit in the refrigerator for
20
minutes to soften slightly before serving.

Yields
8
servings

NUTRITIONAL INFORMATION

(per serving)

calories
160

fat calories
10

total fat (g)
1

sat fat (g)
0

cholesterol (mg)
0

sodium (mg)
10

total carbohydrates (g)
41

fiber (g)
6

sugars (g)
25

protein (g)
1

vitamin A IUs
2
%

vitamin C
40
%

calcium
10
%

iron
2
%

8 cactus pears (about 3 pounds), magenta preferred

¾
cup agave syrup

2 tablespoons unsweetened pomegranate juice or cranberry juice

2 tablespoons fresh lime juice

OPTIONAL GARNISH
⅓
cup fresh raspberries or pomegranate seeds (arils); shaved dark chocolate

1
.
Wear rubber gloves to protect your hands. Cut each cactus pear in half lengthwise. Scoop out the pulp with a small spoon and force it through a medium-mesh strainer (discard seeds left in strainer) with the back of a large wooden spoon into a bowl.

2
.
Place the pulp in a blender with the syrup and juices; whirl to combine. Freeze in an ice-cream machine according to the manufacturer's directions.

3
.
Transfer the sorbet to a container with a tight lid. Cover and freeze for at least
5
hours before serving or up to
1
week. Place in the refrigerator for
20
minutes before serving to soften slightly. Scoop into eight small bowls. If desired, top with raspberries, pomegranate seeds, and/or shaved dark chocolate.

Mojo?
Absolutely. A mojo, used to describe self-confidence and charm, perfectly describes this lovely fruit-based sauce. It is spooned here over fat-reduced French toast, but would also find an appealing home atop pancakes or waffles. Or spike it with a pinch of dried red pepper flakes and spoon it over goat cheese; serve the mojo-enhanced cheese with crackers or sturdy corn tortilla chips.

Yields
8
servings

NUTRITIONAL INFORMATION

(per serving)

calories
170

fat calories
30

total fat (g)
3

sat fat (g)
1

cholesterol (mg)
25

sodium (mg)
180

total carbohydrates (g)
29

fiber (g)
6

sugars (g)
7

protein (g)
7

vitamin A IUs
2
%

vitamin C
20
%

calcium
15
%

iron
8
%

4 cactus pears (about 1
½
pounds)

 1
½
tablespoons agave syrup

 1
½
tablespoons low-sugar raspberry preserves

¾
cup 1 milk

2 egg whites

1 egg

¾
teaspoon ground cinnamon

½
teaspoon vanilla extract

2 teaspoons soft tub margarine or butter

8 slices whole-wheat bread
(
see Cook's Note
)

1
.
To make the topping: Wear rubber gloves to protect your hands. Cut each cactus pear in half lengthwise. Scoop out the pulp with a small spoon and force it through a medium-mesh strainer (discard seeds left in strainer) with the back of a large wooden spoon into a bowl. Put the strained pulp in a blender. Add the syrup and preserves; whirl to combine. Set aside.

2
.
To make the French toast: Whisk together the milk, egg whites, egg, cinnamon, and vanilla in a pie plate or shallow bowl. Melt
1
teaspoon of the margarine in a large, nonstick skillet on medium-high heat. Dip half of the bread slices, one at a time, in the egg mixture, turning to coat both sides. Place them in the skillet, and cook
6
to
8
minutes, or until lightly browned on both sides. Repeat with the remaining margarine, bread slices, and egg mixture.

3
.
Serve the hot French toast topped with the cactus pear mojo.

COOK'S NOTE
For more generously coated French toast, use
6
slices of bread.

Cantaloupe has an alluring fragrance that is powerfully sweet yet pleasantly musky. The dense texture of its salmon-orange flesh is rich in aromatic juices. Classic Italian recipes call for wrapping cantaloupe wedges in unctuous prosciutto, pairing sweet with salty. But there are a myriad of ways to serve it, in everything from salads to soups to smoothies.

Like their cousins squash and cucumbers, cantaloupes are loaded with vitamins (especially A and C), minerals, fiber, and phytochemicals. Plus, a third of its natural sugars are in the form of glucose, which provides energy for the brain and body.

NUTRITIONAL INFORMATION

(per
1
cup raw, diced)

calories
53

fat calories
2

total fat (g)
0

sat fat (g)
0

cholesterol (mg)
0

sodium (mg)
25

total carbohydrates (g)
14

fiber (g)
1

sugars (g)
12

protein (g)
1

vitamin A IUs
120
%

vitamin C
108
%

calcium
2
%

iron
2
%

Polyphenolic antioxidants in cantaloupe help protect the endothelial cells—those that line the blood vessels. Damaging these cells can promote scarring and plaque buildup, which can lead to cardiovascular disease and myocardial infarction.

A recent Chinese cancer study found that cantaloupe, as part of an overall increased consumption of fruits, significantly reduced the risk of breast cancer in women. In addition, it is exceptionally high in vitamins A and C.

Researchers in the Netherlands found cantaloupe to be a particularly effective diuretic. By helping the body express excess fluid, cantaloupe acts to balance blood pressure and reduce the probability of chronic hypertension. This in turn aids kidney function and the excretion of toxins.

Year-round

Select melons that feel heavy for their size and have a light golden color between the webbing. They should be fragrant when ripe and give slightly at their blossom end. Avoid those with cracks or spongy textures. If unripe, store whole at room temperature for up to
4
days. Once cut, refrigerate, well sealed, up to
3
days.

Wash with cold water. To cut into rind-on wedges or halves or when scooping into balls, cut a melon in half through the equator; scoop out the seeds and strings with a spoon, and slice into wedges. To cut into rind-free wedges or cubes, place each seeded half cut-side down on a cutting board and cut off the rind in strips from top to bottom, following the contour of the melon, then cut into wedges.

In a food processor, whirl
2
cups
1
-inch pieces of ripe cantaloupe with
3
tablespoons agave syrup and
1
tablespoon orange liqueur until puréed. Drizzle over slices of fresh pineapple and top with a little chopped fresh cilantro or mint.

Thinly slice cantaloupe and put it in a glass or ceramic bowl. Combine
2
tablespoons water with
1
teaspoon honey and
1
½
teaspoons finely chopped fresh rosemary. Drizzle over the cantaloupe. Cover and chill
2
to
4
hours.

Instead of lettuce, place a thin slice of cantaloupe in bacon and tomato sandwiches (best on toasted bread) for a sweet/salty combo.

If you don't like itty-bitty pieces of skin in your smoothie, peel the nectarine before cutting it into wedges and freezing. Each serving provides
100
percent of the daily recommended amount of vitamin C, making this delicious drink a great way to start the day.

Yields
2
servings

NUTRITIONAL INFORMATION

(per serving)

calories
160

fat calories
5

total fat (g)
0

sat fat (g)
0

cholesterol (mg)
0

sodium (mg)
75

total carbohydrates (g)
31

fiber (g)
2

sugars (g)
27

protein (g)
10

vitamin A IUs
80
%

vitamin C
100
%

calcium
15
%

iron
2
%

1 large nectarine, cut into
½
-inch wedges

 1
½
cups 1-inch chunks seeded, peeled cantaloupe

⅔
cup plain fat-free Greek-style yogurt

2 tablespoons nonfat dry milk

1 tablespoon frozen orange juice concentrate

 1
½
teaspoons honey

½
teaspoon vanilla extract

1
.
Put the nectarine wedges in an airtight container and freeze overnight.

2
.
The next morning, put the frozen nectarine wedges in a blender. Add the cantaloupe, yogurt, dry milk, juice concentrate, honey, and vanilla. Blend until smooth. Pour into two glasses and serve.