Seasonal Download Basket: Lemon, pink radish and crab are on our plates in May.

Lemon, an excellent anti-fatigue remedy

This concentrate of sunlight, more or less acidic depending on the variety, is a valuable remedy for eliminating lethargy. Protected by a thick skin, it retains a remarkable vitamin C content (up to 53 mg/100 g) for several weeks after harvest. Ideal for improving tone. In the evening, you can safely drink juice, because vitamin C in dietary doses does not disturb sleep.

“This citrus fruit is also one of the least sweet fruits,” explains Dr. Alexandra Dalu, nutritionist and anti-aging physician. Its aromatic peel, widely used in baking, also has a general strengthening effect. But be careful with pesticides and the thin layer of wax that coats many lemons to prevent mold from developing. Blanch the entire fruit for three minutes in boiling water, then rub with a clean sponge to remove it.

Its pulp goes well with many savory and sweet recipes: chicken, salmon, cake, pie… French lemons, originating from the Alpes-Maritimes or Corsica, are preferred to reduce their carbon footprint. Consider about 4 euros per kilogram.

Pink radish, crispy and flavorful.

It’s hard to resist this little root vegetable that catches your eye on the shelves. Its beautiful color is a guarantee of health benefits: the more colorful the pink radish, the more antioxidant compounds it contains that slow down the aging of the body. Very low in calories, it is also an excellent ally for weight loss thanks to its richness in fiber, which suppresses appetite.

This distant relative of cabbage is available year-round, but spring is the best time to eat it. In April and May it really develops more flavor and nutritional qualities. When eaten raw, it enlivens aperitifs and adds depth to salads. But radishes can also be eaten cooked – for a few minutes in a wok, frying pan or steamed – with white meat or fish. It’s best not to throw away the tops to limit waste in the kitchen. They go perfectly with omelette or soup. From 0.80 to 1.70 euros per bundle.

The crab is a crustacean that needs to be rediscovered

Also known as Dungeness, this large, tender-fleshed crab is often overlooked. You don’t have to treat yourself to a seafood dish to enjoy it. Crab can be eaten separately in different forms: in rillette, in terrine, stuffed, in remoulade, in sponge cake… Although it is inexpensive (9–15 euros per kilogram), it is rich in proteins (19.5 g/100 g) and Vitamins group B, necessary for the proper functioning of the brain and immune system. It does contain some cholesterol, of course, but most of it is found in the coral, the orange-red part located under the shell.

Additionally, it contains omega-3 fatty acids, which protect the heart and arteries. As the crab population on the coasts of Normandy and Breton is declining, according to the Ethic Ocean association, it is preferable to buy a large crab (more than 15 cm wide) that has already reproduced. It is best to choose it alive and with all its legs (10 in total).