Benefits and uses of the Andean fruits motilón (Hieronyma macrocarpa) and capulí (Prunus serotina) in the community of San Luis, Atahualpa, Chibuleo - Tungurahua.
Abstract
Innovation in gastronomy is crucial to stand out in the global culinary field, and in this context, a survey was carried out to collect data on the use of these foods in culinary recipes and a specific recipe book was created to encourage their incorporation into the kitchen. The results revealed a positive perception regarding the use of these fruits, with the majority of respondents agreeing that their inclusion in the kitchen would expand the culinary possibilities and enrich the flavors, which is why a greater appreciation of these ingredients has been achieved, which promotes its versatility and its incorporation into the kitchen in a more creative and diverse way.
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