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 Fruit:
Bananas:
- Toss freshely peeled bananas in lemon juice and they will
not darken.
- Freeze bananas that are on the verge of going bad. If they
have darkened, peel and beat slightly. put into a plastic
container and freeze.
- To keep bananas ripe, peel them, place upright ina mason jar
and close the lid tightly. Store in the refrigerator. They
will stay ripe for a week to ten days.
Lemons:
- Store whole lemons in a tightly sealed jar of water in the
refrigerator. They will yield much more juice than when first
purchased.
- After you have squeezed a lemon for its juice, wrap and
freeze the rind. when a recipe calls for lemon rind, you will
not have to grate a fresh lemon. |
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- Submering a lemon in hot water for 15 minutes before
squeezing will yield almost twice the amount of juice. Or,
warm then in your oven for a few minutes before squeezing.
- For just a few drops of fresh lemon juice, pierce the fruit
with a toothpick and squeeze out the amount needed, The lemon
will not dry out.
- If just half a lemon is utilised, put the other unused half,
cut side down, in a small amount of water, in a saucer, and
store in your refrigerator.
Strawberries:
- Wash the berries, pat dry. Place ina plastic bag in
intervening layers of fruit and sugar. Fasten bag firmly and
put inthe freezer. The fruit will keep fresh for a long time.
Peeling thin-skinned fruit:
- Refrigerate tomatoes. Hold tomato firmly and scrape with a
parsing knife from the bottom to the top several times. Prick
the skin with the point of the knife. the peel will remove
easily.
- Place thin-skinned fruits into a bowl, cover with boiling
water and let set for one minute. peel with a paring knife.
- Or, spear the fruit on a fork and hold over gas flame until
the skin cracks, then peel.
Preparing cut fruit ahead of time:
- Toss the freshly cut fruit in lemon juice and it will not
darken. The juice of alf a lemon is enough for a quart or two
of cut fruits.
- Or, cover with one cup syrup made of equal parts of water
and sugar until syrupy.
Ripening Fruit:
- Place green fruits in a perforated plastic bag. The holes
allow air movement, yet retain the odorless ethylene gas
which fruit produce to promote ripening.
- Exposure to direct sunlight softens tomatoes instead of
ripening them. leave the tomatoes, stem-up, in any spot where
they will be out of direct sunlight.
- Ripen green bananas or green tomatoes by wrapping them in a
wet dish towel and placing them in a paper sack. |
