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✓ Cocina sana con alimentos de temporada, por el Instituto Silestone
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Cocina sana con alimentos de temporada, por el Instituto Silestone


23/04/2020

Alimentos de temporada, por el Instituto Silestone

23.04.2020 Esta primavera toca estar en confinamiento. Pero, a pesar de esto, el Instituto Silestone recuerda que hay que tener en cuenta qué alimentos de temporada están disponibles. Ellos permitirán ahorrar en la compra y, al mismo tiempo, será posible disfrutar de la cocina, creando platos más frescos, ricos y sanos.

Una de los puntos que se deben tener en cuenta es que las frutas y verduras en el mes de abril continúan siendo abundantes. Pero al llegar el verano disminuirá su variedad. Por eso, es momento de aprovecharlas todos sus nutrientes.

Verduras de primavera

Por las mañanas, se puede comenzar con un zumo de naranja. Esta fruta continúa siendo una alimento de temporada, unida a otros cítricos como el pomelo o el limón. Sin embargo, la fruta que más predomina en esta temporada son las fresas. Se trata de un alimento muy saludable, y ahora se encuentra en su mejor momento.

Coles, achicorias, espinacas, acelgas y apios son otras verduras que siguen completamente en vigencia. Y no hay que olvidarse de las alcachofas,  que se deben aprovechar al máximo, porque les queda poco tiempo en temporada óptima.

Asimismo, empieza a llegar la época de las ensaladas. Éstas pueden contener ingredientes como aguacate, manzana, espinacas, ajos tiernos, cebollas tiernas, espárragos o zanahorias. Todos ellos son ingredientes frescos y propios de la huerta.

Y, para terminar, la verdura destacada del mes de abril es la judía verde. Ésta se suma a otras verduras del mismo tipo que siguen en temporada, como los guisantes, las habas tiernas y los tirabeques.

Otros alimentos

En primavera, gracias a la humedad y a las temperaturas suaves, también se pueden encontrar setas. Éstas son un alimento muy saludable y sabroso. Se puede añadir tanto a las ensaladas como a los salteados.

En cuanto al pescado, el bacalao también está en temporada. A él se le agregan otros como el pez espada, ideal para cocinarlo a la plancha. Y también los boquerones, que se pueden preparar en vinagre. Además, la merluza del pincho, aunque se puede encontrar durante todo el año, es en la primavera cuando mejores son sus propiedades, hasta bien avanzado el verano, .

Con estos consejos del Instituto Silestone, será mucha más fácil, barato y saludable cocinar, y el resultado más nutritivo y sabroso.

#YoMeQuedoEnLaCocina

*Para más información: www.silestoneinstitute.com / www.cosentino.com

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