Tips When Using Fruit
Most of these tips are from the web site : WWW.tipnut.com , ones I have used or off of various web sites.
How to Make Tips When Using Fruit
- Buying fruits in bulk when they are in season and then freezing them is a great way to save money on groceries (when they’re at their lowest price), this also lets you enjoy your favorite fruits year round.Peeling Fruit: You may wish to peel fruit before freezing, an easy way to do that is to bring water to a boil then submerge the fruit in the water for about 45 seconds. Remove fruit and plunge into a sink full of ice cold water. Skins will come right off! Overripe Fruit: Try freezing these as purees, they can be used as dessert toppings and in other tasty ways. Fill icecube trays with puree then freeze. Once frozen, pop them out, put them in a freezer bag and store in the freezer. Take out a cube of fruit puree as needed.
- Strawberries can be frozen for up to 12 months making it easy to take advantage of this season’s bounty to enjoy all year until next year’s harvest! Strawberry 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.
- Keep a tin of orange concentrate opened in your fridge and ready for use. Sneak a spoonful into your sweet sauces, icing for cakes, lemon cake mix, fresh salads and ever so many recipes and watch them take on a tang.
- Pastry will be flakier if you include 1 tblsp. orange or lemon juice as part of your liquid.
- Diced fruits for salad or desserts can be kept from turning dark by covering them with grapefruit or lemon juice.
- A cloth dipped in lemon juice will clean discoloration on aluminum pots and cookware. Rinse and wipe dry. Squeezing Lemons For Juice: For those who suffer from arthritis or hand pain, use a nutcracker to mangle and squeeze wedges of lemons to juice them. Otherwise jab a fork into the fruit flesh, squeeze both ends of the wedge together (towards the fork) and then twist the fork every which way. Lots of juice! When 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 ; You can also them in whole in the freezer for when you need fresh lemon zest and juice. 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.
- Fresh Fruit Tip: Sprinkle wet fruit with baking soda then gently scrub and rinse. This cleaning method safely removes dirt and residue off produce.
- Easily Color Shredded Coconut: If you’d like to color shredded coconut for toppings on cakes and desserts, simply put the coconut in a clean jar (only one half jar full at a time), add a few drops of food coloring in your choice of color, then cap the jar and shake it until all the coconut is evenly tinted.
- Bananas for salads will keep their natural color if sprinkled with powdered sugar or lemon juice.
- Grapefruit or oranges can be peeled easily if permitted to stand in boiling water for ten minutes.
- Peaches will not discolor if immersed in solution of half milk and half water after peeling.
- Can you freeze bananas? You bet! Once a fresh banana is too ripe to eat don’t throw it out, you can freeze it in a number of ways: Peel the banana and place it whole in a freezer bag
Leave the peel on and freeze in a freezer bag
Mash a ripe banana and place it in a sealed container to freeze. When you need bananas for baking (such as banana bread–yum!), just thaw and use. Frozen bananas are great for making smoothies, too. I just throw the bananas whole into the freezer. When you need to use them, defrost, snip off the end and squeeze the lovely goo out.
- You 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.
- Here’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.
- Canned fruit is much better if opened and removed from the can an hour or two before using to restore the oxygen.
- Here are tips for choosing a good and fresh fruit:
Tap the fruit with your fingers, if it sounds louder then the apple is crisp and juicy. If it sounds heavy, then the apple is no longer crisp or dry water.
Press the apple fruit, if fruit is not hard anymore does not mean the fruit is crisp again. Of course later the results will be disappointing if eaten. A good apple whose skin is smooth there are no spots, when held still feels hard and smells wonderful.
Choose bananas that are round and avoid choosing dried banana stalks. Bananas are good should be yellow or green.
Do not choose the color brown bananas.
Choose a melon whose skin is crisp, not mushy. Some say that the sweet melons filled surface veins are very prominent. Uric had covered most of the basic colors of melon skin.
Select grapes that are still attached to the rod.
Do not pick the grapes that are soft and wrinkled, select grapes that are still fresh.
Note also the thickness of the skin, if thin, the water content contained in the grapes is much
Choose the avocado is still hard and bright color of her skin (not too ripe).
Ignore the avocado flesh flaccid when held.
Save avocado purchased earlier in the rice to mature rapidly.
How to check is ripe or not that is stick a toothpick into the meat near the stalk. If it can be moved in and out easily, it means that an avocado is ripe.
Use your sense of smell.
Hold the fruit durian, and if stung fragrance, meaning ripe durian.
Cut the stems, if the center yellow means good.
The opposite of an apple. Orange skin that is not smooth and there is spotting her, that’s a good citrus fruit.
Also plug the thumb nail you to the center of citrus fruits, orange means that if the software is good.
Do not forget to pick oranges that are still fresh, do not choose oranges that have been soft.
Choose mangoes that fragrant and not mushy, and there are no bruises on the surface.
Choose a yellowish stalk end.
Choose pineapples that are still strong and fresh stems.
Choose a pineapple is bright yellow, which is not too hard, and sweet-scented.
Choose a fat and heavy.
Avoid the yellow color to fade, wilt or look brownish, or look dry on the whole section.
Choose pears that smooth skin, no spots and the condition of the fruit is still hard.
If the watermelon sounds echoing knock with your fingers, then the fruit was fresh and good.
If the former stems yellowish mean the fruit is ripe, but if it is white, is not yet ripe.
- If you need to cut fresh fruit ahead of time, pour a small amount of citrus juice over the fruit. Lemon juice, orange juice, or pineapple juice all work because of the acidity they contain. Toss the fruit gently to coat the fruit with the citrus juice. Next, cover the container with the fresh fruit and refrigerate it. You can use a lid or plastic wrap or aluminum foil to cover the bowl. Do not leave fresh fruit unrefrigerated for long--no longer than two hours. Another option for keeping fresh cut fruit from turning brown is to use a commercial powdered product such as Ever-Fresh or Fruit-Fresh. These are anti-darkening products made specifically to keep fresh fruit looking fresh.
This type of product may be a good option when traveling or if you need to take fresh fruit to a potluck or other event.Fresh cut fruit that has turned brown is still generally all right to eat but avoiding brown coloring is optimal.