Guide

Fruit and Vegetable Guide

Edamame

Summer

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
and firm.

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
1 lb cooked = 3 cups shelled

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.


	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Edamame Summer 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 and firm. 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 1 lb cooked = 3 cups shelled 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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