The famous Cuban tropical fruits -sung and praised with relish-, regardless of the contingencies of time and life, continue to be an indispensable component in the Cuban diet and are offered with hospitality to passing travelers, always delighted with their delicacies and properties.
One of the reigning species is the mango, although it does not dispute the pineapple the honorary title of being the Queen of Fruits. Cuba has different varieties of the pulpy and satiating fruit, rich in flavor that long ago came from India.
It is generally eaten fresh, peeled, in pieces or flakes. Also in juices, smoothies, jams and prepared in syrup. Provides fibers, vitamin C, beta-carotene, folic acid, contains iodine, a great regulator of thyroid function and therefore metabolism.
The pineapple has an unbeatable flavor, at the same time sweet, with a divine acid background. It contains potassium, iron, phosphorus, magnesium, sulfur, and calcium, iodine, with anti-inflammatory, diuretic and detoxifying properties.
Also in high demand is the papaya fruit. It provides vitamins A and C, potassium -a cardiovascular regulator- and fibers that produce satiety, highly digestive. It contains an enzyme, papayin, similar to pepsin, which relieves stomach pain, makes digestion viable and helps reduce inflammation of the gastrointestinal system.
Everyone here loves the super aromatic guava, with a very addictive flavor. It is great, as it is the fruit with the highest presence of vitamin C in the world, as well as being an excellent intestinal astringent.
Finally, there are the adorable plantains or bananas. The ideal: ripe and just peeled, with its properties intact. Banana is rich in B complex vitamins, especially B6, folic acid, carotene, vitamin C, potassium.
Today science proclaims them as one of the foods that induce the creation of the famous serotonin, an essential chemical in the body that fights depression and helps you feel happy.