Cherry tomatoes are rich in vitamin A, which is primarily found in the carotenoids that give them their color. This vitamin is good for the skin and teeth. Additionally, they contain lycopene, an antioxidant that prevents prostate cancer. They provide a lot of vitamin C, another antioxidant that delays cellular aging. With just 10-12 cherry tomatoes, you can get 61% of the daily vitamin C you need. They also contain fiber, which supports digestive health, and are a source of potassium and phosphorus, which help the nervous system and energy production respectively.
Cherry tomatoes have a very pleasant flavor, with a sweetness that surpasses that of regular tomatoes, a bit of acidity, and a lot of taste and aroma. Their texture is firm and juicy, and they burst in your mouth when eaten whole: a delight for the palate.
Unique, sweet flavor, attractive appearance, and an extraordinarily long shelf life. Unlike most tomatoes of this type, Camelot should not be harvested too early (which forces it to ripen during transport), but rather allowed to ripen on the plant to reach its full potential. Once harvested, Camelot has a shelf life of up to 20 days.
The Santa West tomato is a tomato with excellent flavor and easy postharvest treatment. The weight of the fruits ranges between 15 and 18 g, with high productivity due to its multiple clusters and tolerance to cracking.
Pear cherry variety that remains true to its predecessor Camelot. It maintains all its strengths, including its long post-harvest life, reduced issues with cracking and lack of firmness, high production, and good flavor. The weight ranges between 12-14 grams, with great resistance to cracking and a long commercial life.
Snow peas are flat pods from the pea family, also called snow peas. They have a taste similar to peas, although I personally find them even richer and more delicate, and peas are already an exquisite product in themselves.
They are bright green and are cooked with the pod. They have a very intense, sweet flavour and a crunchy texture: it is a wonderful ingredient! They are not a product that is equally well known in Spain. For example, in Aragon they are highly appreciated, as is the case in France. They appear in the markets at the end of winter, beginning of spring, and are present in them for only a few weeks a year.
Preparation
They don't need much cooking, just removing the ends, but without removing the strings, because it's not necessary. I immediately put them in ice water, so that they keep that beautiful color, drain them and sauté them. They have a very attractive crunchy texture to serve in scrambled eggs or simply sautéed.