Water spinach soup with a squeeze of lemon or pickled green mango is a rustic dish beloved by many during the summer. Adding sour ingredients such as lemon, green mango, or other sour agents like tamarind leaves or berries can enhance the flavor and stimulate the palate. A sour soup can make a hot summer meal more palatable.
Why Does Lemon or Pickled Green Mango Turn the Water Spinach Soup a Different Color?
When you add lemon or pickled green mango to boiled water spinach (or the boiled water of other vegetables), you may notice a change in the water’s color. The boiled vegetable water contains dissolved chlorophyll, which can change color when exposed to acidic ingredients. This is a natural reaction and can occur with various vegetables without causing any harm to human health.
Moreover, adding lemon or green mango can boost the vitamin content, especially vitamin C.
In some cases, the addition of lemon or green mango may turn the soup from green to red. This color change has raised concerns about the quality of the vegetables. However, according to VnExpress, expert Nguyen Duc Phuong from the Hanoi National University explained that the alkaline content (Ca(OH)2) in the boiled water spinach could react with chlorophyll as a color indicator.
Citric acid in lemons is a weak organic acid and accounts for a significant proportion (8% of the dry weight of the fruit). Squeezing lemon into the boiled vegetable water alters its acidity. Depending on the acid concentration, the soup’s color may vary from yellow to red.
This color change does not indicate the presence of pesticides or growth enhancers in the vegetables.
However, if the soup remains unchanged even after adding a substantial amount of lemon, caution is advised. Additionally, if the vegetables emit an unusual or chemical odor, it is best to avoid consumption.
While lemon or pickled green mango enhances the flavor of the soup, excessive use of these sour ingredients is not recommended. They contain high levels of acid, which can affect the stomach, especially for those with a history of stomach-related issues.
Moreover, consuming sour fruits like lemon or green mango on an empty stomach can cause discomfort due to the high organic acid content.
Tips for Boiling Vegetables
- Add Salt to the Boiling Water
When boiling vegetables, add a pinch of salt to the water. This enhances the flavor of the vegetables and helps retain their vibrant green color. Wait for the water to reach a rolling boil before adding the vegetables, ensuring they are completely submerged. Cooking time varies depending on the type of vegetable. However, it is essential to cook them just right—undercooking can make them dull, while overcooking can turn them yellow and mushy.
- Soak Vegetables in Cold Water
Prepare a bowl of cold water, adding a few ice cubes and a squeeze of lemon juice to keep the vegetables fresh and fragrant. After boiling the vegetables, immediately plunge them into the ice bath to cool them down quickly, preserving their crisp texture and bright green color. Once cooled, drain the vegetables and arrange them on a plate.
- Boil Vegetables First, Then Souring Agents
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