Well, New Yorkers, we got what we asked for: Summer is here, and at full tilt! After a tepid, slow-arriving Spring, Mother Nature has given the Big Apple temperatures in the 90s and swelling heat indexes. New Yorkers are flocking to local beaches and parks, and staying cool with refreshing food and beverages. And here at 3 Guys, we’d like to help you stay cool–so we’ve got a great variety of fresh produce from a variety of warmer locales. Check out some of the selections from our Tropical Section.
PLANTAINS
A member of the banana family, the plantain comes in many different forms and is cultivated in tropical climates all over the world. There’s the green plantain, the sweet plantain, and seemingly countless other varieties, and they can be eaten raw, boiled, fried, or even thinly sliced and baked into chip form. Like bananas, plantains are a good source of potassium, and they’re one of the most widely popular staple foods in Latin America and the Caribbean.
SERRANO PEPPER
Indigenous to Mexico, the serrano pepper is commonly used in salsa and pico de gallo. You can use it in a variety of dishes, but be careful: it’s even hotter than the infamous jalapeño!
POBLANO PEPPER
Also indigenous to Mexico, the poblano pepper tends to be a bit milder than the serrano. It’s popular stuffed, roasted, or in mole sauces, as its mellower spiciness lends itself to culinary versatility.
CHAYOTE
A relative of melons, cucumbers, and squash, chayote is cultivated all around Latin America and the Caribbean. It’s a good source of vitamin C, it’s got anti-inflammatory properties, and it’s rich in amino acids. You can cook it in a variety of ways, and here’s another cool thing: it’s not just the fruit that’s edible! The leaves have anti-inflammatory properties as well, and they’re sometimes used in teas for diuretic and other medicinal purposes. Even the seeds and root are edible!
TOMATILLO
The tomatillo is indigenous to Mexico, and is a relative of–you guessed it!–the tomato. Tomatillos have been cultivated for literally centuries, dating back to the Aztecs! They can be eaten raw or cooked, and are commonly used in a wide range of dishes including salsa. Tomatillos are a good source of Vitamins A and C, as well as potassium, manganese, and magnesium.
YAUTIA
Yautia is a root vegetable whose varieties go by different names, including tannia and malanga. Yautia is native to the Americas, but it’s cultivated all around the world. It’s starchy and versatile, and like our other selections, it’s packed with micronutrients like Vitamin B6 and potassium.
YAM
Like the plantain, the yam has a wide range of culinary uses and is cultivated in tropical areas all over the world. Densely packed with micronutrients, yams can also be baked, fried, and included in dishes for all occasions.
As you can see, there’s lots to choose from! Sweet or spicy, raw or cooked, our tropical section is chock full of tasty and nutritious options to help you enjoy the warmer months. Come on down and see for yourself!