Kitchen Wisdom # 2
Source of Recipe
Posted by Judy Garcia at the RT
List of Ingredients
Kitchen Wisdom #2 - FRUIT
Taken from “Grandmother’s Kitchen Wisdom” Compiled by Dr. Myles H. Bader
For an easy dressing for fruit salad, try a grated ORANGE rind and orange juice added to sour cream.
Canned PUMPKIN is one of the best sources of beta-carotene; it has approximately 27,000IU in a 40 calorie, 8 oz. serving.
Two of the most nutritious fruits are PAPAYA and CANTALOUPE.
The more surface of a fruit or vegetable you expose, the more nutrients will be lost to oxidation.
RAISINS won’t stick to a food chopper if they are soaked in cold water for a short period of time.
Toasting intensifies the flavor and adds crispness to NUTS.
Keep the rinds of ORANGES and GRAPEFRUITS. Grate them and store in a tightly sealed jar in the refrigerator. They will make excellent flavorings for cakes and frostings.
If you add a small pat of butter when cooking fruit for jams and jellies, you won’t have any foam to skim off the top.
To ripen fruit, place it in a brown paper bag in a dark place for a few days.
If whole citrus fruits are warmed in the microwave for a few minutes, they will yield more juice.
LEMONS, LIMES and GRAPEFRUITS will not wilt or shrink if stored in water in the refrigerator. Place a small saucer on top of the fruits, if necessary, to keep them submerged.
To test fruit for ripeness, stick a toothpick in the fruit at the stem end. If it goes in and out clean and with ease, the fruit is ripe and can be eaten.
To easily chop RAISINS, place a small amount of butter on both sides of the knife.
Recipe
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