Cooking & Kitchen Tips: Fruits & Vegetables


Cooking

  • Remove cornsilk, not the husk, soak in salty water for 20 minutes, and bake at 425 degrees for 20 minutes.
  • Leafy greens can be cooked in a covered pan in just the water that clings to them from washing.

Preparation

  • An easy way to remove the silk from an ear of corn is to rub it with a damp paper towel.
  • The least messy, most efficient way to cut a mango: Cut as close as possible to flat sides of the pit, then cut the remaining strips on the thin sides of it.
  • If you soak canned pineapple in cold water for a half hour, any "tinny" taste will go away.
  • To butter corn easily, use a piece of bread with a pat of butter on it.

Selection

  • Spring is the season for fresh artichokes. Make sure they are firm and free of brown spots -- the small to medium-sized ones tend to have the best flavor.
  • Don't judge an orange by its skin. Scars, blemishes and color tell you nothing about the fruit inside. Look for oranges that are firm and heavy for their size.

Storage

  • To speed the ripening of an avocado, put it in a paper bag at room temperature with a banana.
  • To get the taste of Summer year round, cherries can be frozen, once they're washed and thoroughly dried.
  • Keep fruit on the counter to ripen. You'll be more likely to eat it than if it's in the fridge, and it'll brighten your kitchen too!
  • Keep cut apples, pears, bananas and avocado from browning by squeezing lemon juice on them.
  • To keep vegetables fresh and nutritious, wrap them in paper towels and store them in unsealed plastic bags in the refrigerator.
  • Tomatoes are best left unrefrigerated.
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