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!
Prevent 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.
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.
Peel 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.
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
Raspberries 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.
When 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.
Ping 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.
Sugared 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.)
When 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.
To choose a ripe mango, look for smooth fruit
that's free of blemishes and gives slightly when pressed. Hard
mangoes will ripen in a couple of days on the kitchen counter.
Store ripe mangoes in the refrigerator.
Ripen slightly green pineapple by placing it on
the kitchen counter turned upside down to rest on the leafy top.
This forces the sugars in the bottom of the fruit to travel to the
top for even ripening.
Extracting 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