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Guide
Fruit and Vegetable Guide
EdamameSummer Description: Edamame (which means “beans on a branch” in Japanese) are green soybeans. They have long been popular in Japan. They have a nutty, sweet flavor and creamy yet slightly crunchy texture. Selection: Select pods that are brightly colored, plump, smooth Storage and handling: Soybeans will last a week in a loosely sealed plastic bag in the refrigerator. Before eating, wash in cold water. Preparation: Fresh soybeans may be shelled before cooking, but shelling will be easier after cooking. Boil whole 7-10 minutes, drain and immediately cool in cold water. When sufficiently cool to handle, squeeze the pod until the beans pop out. Steam or microwave pods 4-5 minutes. Serving suggestions: Not usually eaten raw. Toss steamed edamame pods with salt and pull the beans out as you eat them (with your hands or your teeth); discard the pod. Cooked shelled beans are delicious with a little butter or olive oil, salt and pepper. Add cooked shelled beans to soups, casseroles, stir-fries, or salads (SIS, p. 104). Nutrients (when boiled): Vitamin C, folate, thiamin, riboflavin, niacin; iron, calcium, potassium; protein; fiber. 1 lb raw = 3 cups shelled More from our readersDo you have a tip, comment or recipe you would like to add to this page? The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season. Subscribe to a recipe a week from the Simply in Season cookbook. |
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