1Strawberry Tip: Wash freshly picked strawberries & then take a wide plastic straw and insert it at the bottom of a strawberry–then push the stem out (I did this last night and it works great!!) To keep strawberries fresher longer, store them in cardboard (not styrofoam) egg cartons. Don't wash first—water can cause them to spoil quickly. Instead, rinse them just before serving.
2Here’s a clever–and quick–way to skin a kiwi: Trim both ends of the fruit; ease a tablespoon between the flesh and the peel. Turn the kiwi, pressing the back of the spoon against the peel as you go. The fruit should slide right out in one piece–ready for slicing.
3Save those bananas! Pop them in the freezer when they’re too ripe to eat and you can use them for baking banana bread and other baked goodies. Freeze overripe bananas in heavy-duty resealable bags. Then when you need them for a recipe, thaw the bananas, then mash by squeezing the bag.
4Canned fruit is much better if opened and removed from the can an hour or two before using to restore the oxygen.
5You can freeze a whole entire watermelon , there is no need to wrap it. All you have to do is pull it out in the winter time and permit it to thaw a few hours. Your family will be shocked to seeing and to be able to eat a fresh watermelon in the dead of Winter. It really tastes fresh too.
6Raspberries and blackberries spoil quickly in their packaging. To prolong their life, line an airtight plastic container with paper towels, then arrange lightly rinsed fruit, stem side down, on the towels. Covered and stored in the refrigerator, the berries will stay fresh several days longer.
7When grating lemon or orange peel on a box grater, be careful not to grate down to the white spongy layer—this is the "pith" and tastes bitter. You want only the colored, aromatic portion of the peel
8Ping pong ball-size Key limes can be tough to juice, but squeezing quartered Key limes in a garlic press makes the job easier and extracts plenty of juice.
9Sugared grapes, cranberries, citrus and sturdy herbs like rosemary sprigs, make gorgeous garnishes. Use a pastry brush to dab the fruit with lightly beaten egg whites, then coat with sugar. Dry on wax paper before using. (For decoration only. Raw eggs should not be consumed.)
10When choosing cantaloupe, first smell it, avoiding those with no scent. That's a sign of under-ripeness. Next, shake it—seeds should slosh inside. It should feel heavy for its size, sound hollow when thumped, and the stem end should give slightly when pressed.
11When choosing cantaloupe, first smell it, avoiding those with no scent. That's a sign of under-ripeness. Next, shake it—seeds should slosh inside.
12Extracting pomegranate seeds is messy, so cut the fruit into quarters, place in a bowl of water, and use your fingers to remove the seeds from the membrane, letting them sink to the bottom. The membrane will float to the top for easy removal.
13To get the most juice from lemons and limes, first heat the fruit in a microwave on high for 30 seconds, then roll it on the counter with your hand, pressing firmly. This can yield as much as twice the amount of juice!
14Prevent apples, bananas and pears from turning brown after cutting by tossing them with a little lemon juice. If the lemon flavor is too overpowering, toss them with a touch of lighter-tasting lemon-lime soda instead.
15Peel peaches by covering with boiling water in a bowl and letting them stand for a minute. Rinse in cold water, then remove the skin with your fingers—it should slip right off of ripe peaches, but underripe fruit may need paring with a knife.
1610. If shredded coconut gets dry, make extra delicious by toasting. Sprinkle it on a baking sheet and heat in moderate oven, shaking occasionally to brown evenly , 13. Place cookie cutter shapes on top of frosted cakes or cupcakes then drizzle candy sprinkles or colored coconut inside the shapes, remove cookie cutters and you have an original cake decoration done oh so simply!
17Freeze slices of lemons, limes or oranges on a cookie sheet covered with plastic wrap. When solid, transfer to resealable freezer bags and keep on hand to add to cold drinks along with ice cubes. The fruit adds flavor and makes an attractive garnish.
18When you get a good price on lemons, make big batches of fresh lemon juice at once. Freeze in measured 1/4 cup amounts so you can just take out the freezer bag or container to thaw when a recipe calls for lemon juice. You can also pour juice in muffin tins, freeze, then take them out and freeze in freezer bags. Make sure to freeze in measured amounts. 11. Freeze wedges of lemons and limes then plop into glasses of water or iced tea. Good way to prevent the fruit from going to waste! Make sure to wash the outside of the fruit first before freezing.
19Grapefruit or oranges can be peeled easily if permitted to stand in boiling water for ten minutes.
20Peaches will not discolor if immersed in solution of half milk and half water after peeling.