Three spring recipes for Mexican produce

April is my favorite season, mango, actually kicking. Every year I get into the expectation, and my heart smile and stomach shouted that you look at those big juicy fruits. Of course, as a person who worships the kitchen, cooking begins to run on my head.

Mango salsa, mango in my quacamol, grilled mango in salads and my favorite… mango sorepat! It is incredibly easy to make only four ingredients, mango sorepat is always ready to engage in a warm day. Or any other day in that case. Don’t worry, I have added the recipe for you. I will never deny anyone with mango surfed!

Since the spring is here, delicious spring vegetables: artichokes and asparagus, fawa beans and snap peas. Beautiful mild members of the onion family like leagues and springs onions, sometimes I see fennel, and I like to bake in bread.

LCheck out some wonderful ways to add these fresh vegetables to your diet this April.

Asparagus

Made as delicious soups, shot in a fritta or throws in a Primaerra Risoto, a versatile vegetable of asparagus. April is the main month for Asparagus in Mexico, which is the world’s third largest vegetable manufacturer, which It is mainly raised in Sonora’s Kaporga. One of my favorite ways is to bake in the oven using traditional Mexican flavor: chilli and lime. Enjoy toast, side or appetite.

Asparagus fried with chilli and lime

Materials

• 1 pound asparagus
• 2 tbsp olive oil
• 1 tbsp of lime juice
• 1 tbsp of chilli powder
• 2 tablespoons of lime experience
• 1/4 tbsp of garlic powder
• 1/4 tablespoon the best sea salt

Instructions

1. Heat the oven to 450 F (230 C).
2. Rinse the asparagus, organize the ends, and then dry. In a bowl, mix olive oil, garlic powder, chilli powder, lime juice, experience and salt.
3. Spread the asparagus on some parchment paper and pour up the flavoring mixture. Lightly toss and flatten the spears.
4. Fry until 12 minutes or bright green and brown.
5. Enjoy warm from the oven.

Fawa beans

Tasty creamy fawa beans – Habas, in Spanish – are very popular in soups. But my favorite way to enjoy them is new, just a few items. Especially when they are in maximum refreshment, the season and cheap. This salad is refreshed and thrown with light, feta, lemon and parsley. After all, add grilled almonds to the crisis.

Haba salad

Materials

• 1 pound fresh habaz (without pieces)
• 75g fried almonds
• 1/2 cup parsley
• 50g feta cheese
• Lemon or lime juice to taste

Instructions

1. Remove the fawa beans from the pods. Half a medium sized saucepan fill in water and bring to a boil. Add the beans and cook for five minutes, drain and cool for cooling.
2. Fry almond almonds over the middle-lesser heat until small dark brown spots begin to form. Set aside to cool.
3. Peak beans peel. The exterior skin of the steamed fawa bean is shortened when it is cool. Cut one end and pop up a large bowl of fresh green pean. This is some sort of fun, but make sure a bowl is waiting: I shot them out and ended on the ground, which is more than the joy of my kitty. It also changes cats like Fawa beans!
4. Chop the parsley and crush the feta.
5. Add everything in the bowl and season with lemon juice to taste.

Mango

The mangoes begin at the beginning of Oxaka and Chiabas, and at the end of March and April, there is peak production in the southern regions. Mexico experiences the peak of the second flour in May and June as the harvest moves towards the coast.

This mango surfet is easy and made quickly. The one who entertained the entire crowd and you may want to double the recipe because it is almost impossible to resist it! After all, the whole family can enjoy it: it is vegetarian and vegetarian friendly.

Sarbet

Materials

• 2 great ripe mangos
• 100 ml cannian milk
• 2 tbsp of maple syrup (or sapphire)
• 1/2 limestone, juice only

Instructions

1. Sort a baking tray with parchment paper.
2. Cut the mangoes around the stone. Cut the cries crossing both parts and discharge the pieces with a spoon. Cut the rest into pieces and place it on the tray. Place the freezer at least, or overnight.
3. Add mango slices, coconut milk, maple syrup and limestone juice to a food processor until soft.
4. Enjoy the freezer to be more thick or place in the freezer-proof container.

Mexico reporter for international lifeBell is an experienced writer, editor, photographer and videographer, 500+ articles have been published on print and digital sites. He has now lived in Mexican Caribbean for more than seven years and loves Mexico and has no plans to go anywhere.