101 Cooking Recipes Blog
Posted in Fruits on Dec 6th, 2007
There is a kitchen tool made just for this job, called a melon baller. But if you don’t have one, you can use a round measuring spoon. Simply cut off a slice of melon about 8 centimeters (3 inches) wide. Then take the measuring spoon and press the hollow side very firmly down against the [...]
Posted in Fruits on Dec 4th, 2007
In general, look for fruits that are heavy for their size. The heavier they are, the juicier they are. They should be mature - that is, fully grown. Most fresh fruits are picked when they are mature but before they are ripe. They still must develop in sweetness and flavor. They will do this if [...]
Posted in Fruits on Dec 2nd, 2007
The simplest way to trim a fresh pineapple is to cut it first into round slices, from 1 to 2 centimeters (1/2 to 1 inch) thick. Use the large kitchen knife. Then lay each slice on its side and trim off the rind with a smaller sharp knife. Don’t forget to go back and dig [...]
Posted in Fruits on Dec 1st, 2007
Look for well-colored, plump grapes. White or green grapes are sweetest when they have a yellowish or amber shade. Red varieties are best when a deep red shows up on all the grapes.
Posted in Fruits on Nov 30th, 2007
Look for a very dark color, from dark red or maroon to black. Good cherries have firm, shiny, plump-looking surfaces and stems that look fresh, not dry and withered. (Red tart cherries - used mostly in pies and cooked desserts - have a softer flesh and are a lighter red.)
