Another exotic fruit that I love to eat is rambutan (also available at Melissas.com). These Malaysian fruits, which mean “hair” (rambut), look like small, red, hairy monsters. The somewhat rubbery brownish-red outer shell is peeled away to reveal a white, moist oval that is very similar to a lychee. It’s sweet, juicy, and subtle in flavor, not unlike the mangosteen.
Rambutans are botanically related to lychees. They contain the vitamin C, iron, and phosphorous. Vitamin C helps the body resist infection, helps prevent cataracts, and aids in tissue regeneration to keep your skin young and fresh looking. Vitamin C also reduces the risk of some cancers and stroke. Sufficient iron intake ensures that your red blood cells are distributing enough oxygen to your tissues. Phosphorous helps muscles contract, builds protein, and keeps nerves functioning properly.
My recipe for Exotic Fruit Salad, which is featured in my new cookbook – The Age Beautifully Cookbook — is a protein-packed, vitamin-filled way to grab a healthy snack or start your morning. You can add spices, such as nutmeg, cardamom, and allspice (about ⅛ tsp. each), and nuts. Instead of exotic fruits you can use grapes, blackberries, strawberries, and/or bananas. The Omega-3 fatty acids in the flaxseeds are great for your arteries and heart. Oats and fiber are both known to reduce cholesterol. The exotic fruits in this recipe are full of antioxidants and vitamin C, which helps the body resist infection and aids tissue regeneration. The probiotics in yogurt can help digestion and bolster the immune system. Cinnamon can lower blood sugar levels.
Exotic Fruit Salad with Yogurt and Granola
2 cups oats
⅓ cup maple syrup
½ cup flaxseeds
¼ cup sesame seeds
1 tsp. cinnamon
Pinch of salt
1 egg white (organic, free-range, or Omega-3-enriched)
⅓ cup fresh lemon juice
2 Tbs. maple syrup
½ cup sliced fresh figs
½ cup cubed fresh pineapple
½ cup sliced and seeded jujubes
½ cup sliced fresh jackfruit sections
½ cup peeled, sliced kiwis
½ cup peeled, halved, and seeded rambutans
2 cups plain, low fat Greek yogurt
- Preheat the oven to 325 degrees.
- Make the granola: Toast the oats on a large, rimmed baking sheet for 6–10 minutes, being careful not to let them burn. Reduce the oven temperature to 275 degrees. Warm the maple syrup in the microwave for 1 minute or until it is thin and runny. Toss with the oats, flaxseeds, sesame seeds, cinnamon, and salt.
- Whisk the egg white and fold it into the granola mixture. Using a slotted spoon, transfer the granola to a parchment-lined or nonstick baking sheet. Leave any excess liquid behind. Bake at 275 degrees for 1 hour or until dry and crisp. Cool.
- While the granola is baking, make the dressing: toss the lemon juice with the maple syrup and refrigerate for at least 1 hour.
FoodTrients Benefits for This Recipe :
– Anti-inflammatory: Reduces the inflammation process in cells, tissues and blood vessels, helping to slow aging and lower the risk of long-term disease.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.