FRESH FRUIT BROWN?

Summer is here and time for all the fresh fruit to show up in the stores.

If you are preparing fruit before a meal, sometimes it can turn brown before serving it.

To help prevent this from happening, only cut one piece of fruit at a time.

As soon as each piece of fruit is cut, brush it with lemon juice or a lemon juice/water mix.

If you are preparing large quantities you can also pre-set up a bowl with the lemon juice/water mix to dip your fruit in as you prepare it.

The lemon juice will help keep most apples, apricots, nectarines, peaches, and pears from discoloring too fast.

FANCY WATERMELON TREATS

To make a fun treat for hot summer days, slice a seedless watermelon into 1 inch slices.

Using large cookie cutters, cut out pieces of watermelon in your favorite shapes.

Place a popsicle stick about 1 inch into the side of the cutout creating a watermelon-sicle.

Place completed watermelon-sicles onto a baking sheet that is lined with aluminum foil cover with another sheet of aluminum foil, and freeze for about 1 hour.

This is a great project for kids, and adults will love them too!

EASY WATERMELON

If you are like me, you love the taste of watermelon, but hate to try to cut it.

It always rolls one way or the other, or you can’t get the pieces cut evenly.

A quick and easy way to slice and serve watermelon is to place the watermelon on a large stable cutting surface and cut the watermelon in half from end to end.

Now take one of the halves and place it face (flat) side down on your cutting surface and make 1-2” slices.

Repeat the process for the other half, and in just a matter of minutes your watermelon is sliced!

Pudding Parfait

If you get tired of having the same old desserts night after night, try dressing up an old favorite. Pudding is very versatile. Just keeping a couple of extra boxes of instant pudding on hand can help you create fun and unique desserts for your family.

Grab a can of fruit pie filling or fresh fruit when it is in season. Make up a batch of pudding. Before it sets, layer the pudding and the fruit into parfait glasses.

If you want a bit of extra texture, put a scoop of granola between each layer.

Dried Fruit Dried Up

Since dried fruit is one of those things that you just don’t use very often, it can dry out quickly if not stored properly.

The easiest way to store it to maintain the optimum amount of freshness is to keep it from the air.

Place the fruit into an airtight container and store in a cool dry cupboard for up to 2 months, or place in the freezer for no more than 6 months.

If you didn’t freeze the fruit, and you look at the fruit and it looks and feels less than fresh, you can try refreshing it.

To refresh dried fruit, you can place the dried out fruit in a shallow baking dish. Sprinkle the fruit generously with water and cover with aluminum foil.

Place the baking dish in the oven that you have preheated to 350º.

Remove from the oven after about 10-12 minutes and let cool. Once cool, add to your recipe and prepare as normal.

Mock Carmel Apple Dip

This is a fun dip to make, that is super simple and tastes great!

In a bowl combine 8oz Cream Cheese, 3/4 cup Brown Sugar, 1/4 cup White Sugar and 1 Tablespoon Vanilla.

Beat all of the ingredients together until smooth. Refrigerate until ready to serve.

Serve with slices fresh apples.

Citrus Squeeze

Did you know that an average sized lemon has about 1/4 cup juice in it?

Did you know that an average sized Orange has about 1/3 cup juice in it?

These measurements will come in handy if your recipe asks for fresh squeezed juice. You will now know about how many to pick up to make your recipe.

MELON MAGIC

Melon is a nice treat in the summer.

For easy preparation cut the melon in half, then use an ice cream scoop to take out the seeds.

Cut each half in half again, then each quarter into 3 slices.

Using a knife make vertical cuts about ¾ to 1 inch apart from the center or the melon to the rind.

Make a horizontal cut from one end to the other against the rind to make finger sized slices of melon for snacking.

LEFTOVER LEMON

You have a recipe that asks some lemon juice and peel, but you don’t know what to do with the rest of it.

You hate to throw it out, and it won’t keep for long in the refrigerator, what do you do?

Simply drop the unused portions of lemon into a zip lock bag, write on the date, and place it in the freezer.

The next time that your lemon recipe asks for lemon, pull out the frozen pieces and defrost as much as needed for use.

Lemon should store in the freezer for no more than 6 months.

FRUIT RAINBOW

This is a great colorful appetizer that you can make up in a jiffy and is always sure to please. Try to find the fruits that are in season at your local market using the chart below for guidance. Slice all of the fruit into finger sized pieces. Arrange ¾ of the way around a round dish in the pattern of a rainbow. Place the gold chocolates at the base of your fruit “rainbow”

Selecting Mangoes

You are looking at the Mangoes at the market, but you have no idea which ones are ripe.

Unlike other produce you cannot necessarily tell if it is ripe by coloring. You may see streaks of red, green, orange.

You want to look for fruit that is barely soft when squeezed gently. It should have the same feel as a ripe peach. You can also smell around the stem for the fruity aroma.

Leave it behind if it is too soft or has any soft spots or bruising.

If the mango is still a bit too firm for your taste you can let ripen at room temperature. Once they are ripe you can keep in the refrigerator for no more than 5 days.

Easy Apple Slices for Lunch

Your kids love apples for lunch, but they are a pain. If you precut the apple it is brown by lunch time. If you don't cut the apple most of it doesn't get eaten.

You can cut the apples and put them in the lunch bag without them turning brown with just a couple of options.

If they only want a half an apple, cut the apple and tightly wrap in plastic wrap. The apple will not "rust" if air cannot get to it.

If they want the whole apple, cut it apart as normal. When you are done, put it back together and hold it together with a rubber band. You can also wrap it in a bit of plastic wrap to keep the juices from getting loose.

What do I Use to Peel Citrus?

You need some Lemon/Lime/Orange peel, but you have no idea what kind of grater to use. Which one is correct? Which one is the best? Here is some information for you to decide which you want to use.

Zesters - A zester looks like a funny potato peeler, but instead of a straight blade it has several holes across the top in a row. These remove the peel in long thin pieces. Great for garnishment or larger bursts of flavor. When using in cakes or breads you can chop finely with a knife for more uniform flavor.

Microplane Graters - These graters look a lot like one that is used in a wood shop. (and occasionally are bought from building supply stores for food use ony) The holes are tiny and it produces a fluffy textured peel. When measuring, pack it into the measuring spoon.

Box Grater - The side of the grater that looks like a bunch of tiny mountains. This side will creat a fine ground with lots of oil. Because of the addition of the oil into the peel, don't pack it into the measuring spoon, leave it light and fluffy.

CHOCOLATE COVERED MARSHMALLOWS

For a fun treat any time of year, melt up some chocolate in any color.

Place a popsicle stick in the top of a large marshmallow.

Dunk the marshmallow into the chocolate thoroughly covering it all.

Before the chocolate has a chance to cool all the way, roll your marshmallow in candy decorations.

This is a fun treat for kids to make on special holidays using coordinating colors of chocolate and candies.

For example use white chocolate and green candies for St Patricks day, or white chocolate and red candies for Valentines day.

Cleaning Berries

Cleaning Raspberries with out mashing them to pieces can be very difficult. Here is a hint to hopefully make it easier to wash your berries with out mashing them.

Place the berries into a colander and fill the sink with cool water. Gently push the colander into the water just until the berries are covered. Lift the conlander from the water and repeat.

Now lie an absorbant towel on the counter and gently pour the berries onto the towel to dry.

This process will also work for blackberries, boysenberry or other soft berries.

Pretty Pears

Pears are just now getting ready to come into season. Don't forget that if you have a tree, a pear will not ripen completely on the tree.

Pluck your pears from the tree when they look fully formed. You can then place them in a fruit bowl or paper bag until ripe.

One they are sufficiently ripe, store in the refrigerator.

You can check a pear to see if it is ripe by pressing gently with your finger near the stem. It should give just a little.

Storing Strawberries

You just picked up some strawberries from the market, but you are unsure about how to store them once you get home.

Empty the containers and check all the berries for soft spots and mold.

Place them in a single layer on a sheet lined with paper towels and refrigerate.

Strawberries will keep fresh for about 2-3 days in this way.

When you are ready to serve, remove from the refrigerator and rinse the berries under cool water.

Once cleaned, remove the green caps/hulls, and prepare for your recipe.

Frozen Fruit for Pies

You just got a few bushels of fresh fruit and you are trying to get it all frozen and preserved.

If you are freezing for pie use later, you can place the fruit directly into pie plates and freeze until solid.

Remove from the freezer and remove from the pan and place in an extra large zip lock style bag.

Drop back in the freezer after you have noted the contents and the date.

Now when you are ready to bake your pie, just drop the frozen shell directly in your prepared and pastry lined pan and you are ready to bake.

Storing Blueberries

You just picked up a batch of fresh blueberries from the market and you are trying to decide how to store them.

Once I get them home I pour them onto a large dark towel that you won’t mind getting stained.

Look them over well and pick out any berries that might be overripe or rotten and toss.

Also pull off any stems that you might find.

Gently dry off the berries and place in a shallow pan, cover well with plastic wrap.

Refrigerate for up to 10 days.

When you are ready to use your berries, place them in a colander and gently rinse under cool water.

Refrigerating Raspberries

You just picked up a bunch of raspberries from the market and you are trying to decide how to store them now that you are home.

Gently pour the berries into a large pan or bowl and pick out any berries that are crushed or bad, as well as any stem pieces that you might find.

Gently dry the berries with paper towels until dry and store in a covered pan in the refrigerator for about 3 days.

COLD TREATS FOR HOT DAYS

If your kids like fruit popsicles as much as mine, you know how expensive that they can be to buy. Here is a great tip to help you save some $$ as well as giving your kids a great nutritious snack!

The next time that you are shopping, go down to your discount store or cooking supply store and pick up a plastic popsicle maker.

Now you can make your own easy inexpensive popsicles that your kids will love.

You can fill it with Kool Aid, Fruit Juice, even leftover juice from strained fruit that you used in a recipe!

Have fun experimenting, and it is great to see what ideas your kids have also.

You can even drops in pieces of fresh fruit to make them more interesting!

CRACKING A COCONUT

You are shopping and you see that there are some fresh coconut.

You pick one up with lofty aspirations of sweet desserts.

As you are looking at them you have no idea how to pick one out.

The easiest way to pick out a fresh coconut is to shake it. If you can hear juice inside it is fresh.

If you don't hear anything, pick out another one. It will be too old and rubbery.

You get it home, and you look at it, where do you start?

The easiest way to crack a coconut is to grab a screwdriver and a hammer.

Place the screwdriver tip into one of the "eyes" and strike the end of the handle gently with a hammer until you have a hole.

Repeat the process for a second "venting" hole.

Now pour out the juice into a glass and reserve for later use.

Place your empty coconut into the freezer for at least an hour.

When it is good and cold and you are ready to get cracking, get your coconut and wrap it in an old dish towell.

Using your hammer gently start tapping on the shell all over.

Gently increase the pressure of the hits until you crack the shell.

When it breaks open, you can remove the white meat from the shell and prepare it for your recipe as needed.

PICKING FRUIT

When you are picking fruit to buy it is hard to tell which pieces to buy.

There are some fruits that simply will not ripen any more after they are picked. These fruits include Blueberries, Strawberries, and Cranberries. So when selecting these items make sure that you get them as ripe as possible.

Soft skinned fruit like Peaches and Tomatoes will actually ripen faster if you place them in a large paper bag.

Find a large brown paper bag and make sure that there are a few holes poked in the bag before placing the fruit in it. This will allow the fruit to breathe.

Next, place the fruit in the bag, make sure that they are only in a single layer on the bottom.

Fold the top of the bag and leave it in an out of the way place in your kitchen or pantry. Check a couple of times a day for the ripeness level.

Once the fruit has ripened to your liking place in the refrigerator until ready for use.

PICKING OUT A FRESH PINEAPPLE

You are out shopping and you have a great new dessert that you want to try using fresh pineapple.

You see that there are a few at the store, but you are not sure how to tell if they are ripe or not.

The easiest way to tell if a pineapple is ripe is to grab a leaf at the crown of the pineapple and pull.

If the leaf is pulled out easily, the pineapple is ready for serving.

If you don't have too many choices and none of the leaves come out real easy, pick the pineapple that the leaf came out of the easiest.

WHEN DO I USE MY BANANA?

You have some banana's but you have no idea when to use them for what.

I usually buy banana's when they are still bright yellow with some green streaks.

These fresh banana's are great for cooking treats like Banana's Foster or Banana Splits.

When the banana is no longer green, but mostly yellow with some small flecks of brown starting to show up, now is the prime time for eating whole.

When the skin goes from mostly yellow to lots of brown splotches, you now have banana's that are ready for baking into breads or muffins.

Don't worry if the skin turns totally black on the outside. The banana is still good for several days.

You should throw out any banana's that have any kind of mold starting to grow on them in the advanced stages of ripeness.

LEFTOVER LIMES/LEMONS

When you are cooking, sometimes you are left with a few scrap pieces of lemon or lime.

You can place these pieces into a freezer bag and place in the freezer for up to 2 months.

The next time that you would like to have a cool drink, pull out your lemon/lime wedge and drop it in for a refreshing treat.

GREAT GRAPES

My family loves grapes. My hardest problem is how to store them. This is the easiest way that I have found to store them yet give my family easy access to them.

When I get home from the grocery store, I thoroughly rinse the grapes and remove them from the stem.

After I rinse one more time I place into a 2 qt juice container. I put the lid on and place it into the refrigerator.

By doing this we can grab a handful of grapes whenever we want and it doesn’t take up a lot of space.

They will usually keep for about 5-6 days.

FRUIT SALAD TO GO

If you are having a picnic or camping you can make a quick and easy fruit salad. Before you leave, in a gallon size zip lock bag, combine a cup of coconut and a small box of vanilla pudding.

Take with you a can of pineapple tidbits and a can of fruit cocktail, the bag of coconut and a can opener.

About 20 minutes before you are ready to eat, open the fruit and dump the contents (juice and all) into the bag with the pudding and coconut.

Gently knead to mix the contents, place in cooler until ready to serve.

SINKING NUTS IN BATTER

When you are making fresh bread and muffins with nuts or fruit in it, you will sometimes find that the nuts/fruit sink to the bottom before they set in the oven.

The next time that you are baking, take your nuts/fruit and roll them liberally in flour.

Mix up your batter per the recipe and just before baking fold in the nuts/fruit.

Pour directly into the baking dish and bake immediately.

The flour will help keep the fruit/nuts suspended so that they should not sink.

CHOCOLATE DIPPED STRAWBERRIES

The next time that you have some fresh strawberries have a bit of fun.

Buy some white and milk chocolate for melting.

Melt them into 2 separate bowls. Dip your strawberries about 2/3 of the way down into the white chocolate, then place onto a piece of wax paper and let sit in a cool place until firm.

Now take your strawberry and dip into the milk chocolate about 1/3 way down.

These make a very festive and unique looking fruit.

WHAT KIND OF PEAR DO I NEED?

You are making a recipe that asks for fresh pears, but there is more than one variety at the grocery store.

Here is a little guide to help you decide which pear would be the best for the recipe that you are preparing.

Baking - The Anjou pear would be my top choice, if they are not available Bartlett could be substituted. They hold up well and will not discolor too badly upon baking.

Poaching - My top choice here would be the Seckle, although harder to find you can just stick with the Bartlett or Bosc pears also.

FRESH VS DRIED CRANBERRIES

You are getting ready to prepare a recipe for the holiday season and you notice that it calls for fresh cranberries.

You run down to the store and all that you find are dried cranberries and you wonder if they are ok to substitute.

You can use dried cranberries in most recipes with satisfactory results. You will need to change the quantity though. For each cup of Fresh, substitute 3/4 cup of dried.

If the recipe turns out too dry, you can soak the cranberries in some warm water for about a half an hour before using in your next recipe.

You can use dried cranberries in the place of raisins or currents to add a little extra kick in recipes asking for them.

QUICK APPLESAUCE

You just got a bunch of fresh apples, and you are afraid that they are going to go bad.

You can make up a quick batch of applesauce that will keep in the refrigerator for 10-12 days.

Wash 6-8 apples, then core and quarter.

Place the apples into a saucepan and cover with1/4 cup water.

Bring to a simmer and cover until the apples have cooked to a mush.

Puree in a blender or with a food mixer and add sugar to taste.

Place in an airtight container and refrigerate.