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3 Foods You Didn't Know You Could Spiralize

Grab that melon and get started
3 Foods You Didn't Know You Could Spiralize
Spiralized Cantaloupe | Photos: Courtesy of Ali Maffucci / Inspiralized.com

As the author of Inspiralize Everything, I’ve spiralized it all as you might have guessed. I’ll often walk through farmers’ markets or down grocery aisles on the hunt for a veggie, fruit or food I haven’t tried to turn into noodles yet. Chorizo? Seems messy. Chocolate? Not possible. Mozzarella cheese? I wish.

Through my research, though, I’ve stumbled upon a few foods that you may not know can be spiralized—and might pleasantly surprise you.

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For example, apples. They’re ideal for mixing into pancake batter or seasoning with cinnamon as an oatmeal topper. Or what about onions? You’ll never hand-slice an onion again after witnessing how effortlessly a spiralizer creates luscious, uniform onion strands, perfect for caramelizing or tossing into salads.

Here are three others on the list that will have you thinking twice about your fruits and veggies.

① Broccoli Stems: If you find a broccoli stem that’s at least 1 to 1½ inches thick, grab it. Simply slice off the florets, preserving as much of the stem as possible, and spiralize that sucker. Broccoli noodles work best sautéed or boiled, but they can be enjoyed raw as well. My favorite way to prepare spiralized broccoli is to boil it and then toss it with a tomato sauce.

② Citrus: While you can’t turn lemons, oranges or limes into “pasta,” a spiralizer will yield gorgeous citrus spirals. Lemon spirals can be made into a stunning spa water, baked alongside fish for a more polished presentation or even used as a delicate garnish on cakes.

③ Melons: If you’ve ever had to throw away a cantaloupe because it went bad, here’s an easy solution: Peel and then spiralize it. Impress your dinner guests by serving spiralized cantaloupe with prosciutto and goat cheese. Its soft orange color also looks striking in salads.

Pro tip: Use a spiralizer when making cocktails. Infusing spiralized fruits and veggies into your cocktails is an instant conversation starter. Try making a sangria with curly apple and pear noodles, and you’ve just upgraded from home bartender to fancy mixologist.

Ali Maffucci is the founder of the culinary brand, Inspiralized, the ultimate resource for cooking creatively, healthfully and deliciously with the spiralizer, and founder of the blog, Inspiralized.com. Both her cookbooks, Inspiralized and Inspiralize Everything, are NY Times Best Sellers. She currently lives in Jersey City, New Jersey, with her husband, Lu, and is 29 years old.

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