How To Peel & Segment An Orange

You sometimes find segmented oranges in fancy restaurants or during special events but cutting oranges this way has become a daily routine for me. Baby loves oranges! But she can't eat (or chew!) it if it still has the membrane attached, so I've been cutting oranges like ever since Baby's taken up solid food.

Oranges are a definitely HealthyButJuicy! And should be a staple in your diet. They're loaded with fiber (assuming you eat the membrane), vitamin C, and antioxidants, and will satisfy any sweet tooth without the guilt!

They're also a perfect baby food, being soft, juicy, and delicious— a sweet treat you can actually encourage your kid(s) to eat! Healthy habits do start early so it's important to feed your kid(s) with nutritious food from the beginning!

Segmenting an orange isn't as difficult as it might seem. Watch, learn, and eat 'em up! :)

Comment below what healthy foods you've been feeding YOUR kid(s) and if you've tried this technique yourself, we'd love to hear!

Enjoy and, as always, thanks for watching!

Summer Lovin' Sweets

We're about a third of the way through summer, folks.

As we frolic out and about, outdoor nosh can be alluring— grease carts & trucks drawing in the crowds...




Just remember, too, though, to...




This $1.5 million dollar initiative is helping by providing you [in the NYC area] with all-natural, fiber-filled, antioxidented-up, super sweet treats, including...

• Berries [all kinds & colors]
  
• Cherries
  
• *Figs*
  
• Mangos
  
• Nectarines
  
• Peaches
  
• Plums
• ...

Get 'em while you can, as winters can be pretty dull without them..

Happy Healthy Juicy Sweetness!

Hello Warm Weather and all the Juicy Sweetness you bring with!

What I love about the warm weather season, aside from longer days, minimal clothing, and outside frolicking, is the [nature's] candy it bears. I'm delighted to say that we are finally starting to enter the prime time of most fruit. Currently in abundance around town appears to be these golden nuggets: Haitian mangos!


There's all types of mangoes out there. These are particularly delish as their dark flesh tends to be a tad more flavor-intense as well as smoother [less fibery] than the red-green [Tommy Atkins et al] variety.

I get mine in NYC's Chinatown-- high turnover typically is better quality and cheaper. I paid about $1/mid-sized one.


So here's the mango how-to..

Pick mangoes with deep-colored skin-- because the skin is thin, to some extent, it reflects the flesh; the darker the flesh, the more intense the flavor, just like papayas. The skin should feel smooth and not be wrinkled. Ever so lightly [otherwise vendors get angry], give the mangoes a squeeze-- like avocados, you want it to give ever so slightly.


To prepare:
Wash/rinse the mango before cutting. Then stand it up, holding just the stem bit and cut the skin off the sides as such..


Then just run your knife horizontally to get the bottom bit off and do the same for the top..


Before moving onto the next step, let's review the..

Anatomy of a mango: Mangoes have a flat pit in their middle that usually runs parallel to the outer shape. The idea [my idea] is to get as much flesh off the pit as possible and in as big a piece as possible.

So, once the mango is skinned, try to guess where the pit is, and on its side try to cut as close to the surface of the pit as possible..


The pit is flat, so do it for both sides. You can see I hit the pit [the white part of the middle piece].


Then, after getting the two fat pieces of flesh, it's time to get as much of the rest of the flesh off the pit. Like meat closest to the bone, the remaining mango flesh will be ultra-tender-- the best part in my opinion..


I like to eat my mango in slivers, so that's how I cut it. And you can be all fancy and fan it but whatever suits your palatable fancy..


Enjoy!


And Happy Healthy Juicy Mango Eating!