Fooducate friend and Registered Dietitian Manuel Villacorta hails from Peru. And his latest book, Peruvian Power Foods, highlights some very interesting and healthy foods from South America.
The Andean mountain region is home to Peru, Bolivia and Ecuador. By now, most health conscious consumers have had their fair share of quinoa, a staple in the Andes.
But how many you have heard of the pichuberry?
According to Villacorta, the pichuberry is
a small orange fruit the size and shape of a cherry tomato. But don’t let its unassuming appearance fool you. This little treasure is bursting with powerful nutrients. And when it comes to taste, the pichuberry explodes with tart yet sweet flavor, like a hybrid of cherry and passionfruit.
Here’s an easy recipe from the book that we can’t wait to try out. It includes both quinoa AND the pichuberry:
QUINOA PICHUBERRY SALAD
Here, textures and fresh flavors meld for a simple yet satisfying summer salad. Try it as an accompaniment to chicken or fish, or dress it up with olives and feta for a heartier stand-alone dish.
- 1 cup cooked red or white quinoa
- 1 small avocado, diced
- 3 ounces pichuberries, quartered
- Juice of one orange
- Salt to taste
- Combine the quinoa, avocado, and pichuberries in a bowl
- squeeze the fresh orange juice on top.
- Season with salt and gently fold together.
There are several other interesting foods offered in the book. For some reason, purple is a hit in Peruvian crops. There are both purple corn and purple potatoes.
Here’s a recipe for TRI-COLORED SCALLOPED POTATOES:
This dish uses simple ingredients but delivers impressive results. Once sliced, the thinly layered potatoes in three colors create a beautiful dish with delicate texture.
- 3 medium red potatoes
- 3 medium yellow potatoes
- 3 medium purple potatoes
- 2 tablespoons olive oil
- 1 sprig rosemary leaves, chopped
- Salt and pepper to taste
- Preheat the oven to 400 degrees F. Wash the potatoes and thinly slice with a mandolin or sharp knife. Lightly coat a 9-inch baking dish with nonstick spray.
- Layer the potatoes in the baking dish, mixing the colors together. Drizzle with olive oil and season with the rosemary and salt and pepper.
- Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 5 to 10 minutes, or until golden brown.
What’s your favorite Peruvian dish?