Title: Fruit Basics
Categories: Dessert Fruit
Yield: 1 Servings

TECHNIQUE

Many fruits are ripe and ready to eat when you buy them: apples, berries, cherries, citrus fruits, grapes, pineapple, pomegranate, and rhubarb. Other fruits, particularly those that are shipped long distances, usually need ripening at home. To ripen apricots, nectarines, peaches, pears, and plums, place them in a loosely closed paper bag or a covered fruit ripening bowl and leave them at room temperature a few days until ripe. Let bananas, kiwi fruit, mangoes, melons, papayas, and Oriental and American persimmons stand, uncovered, at room temperature away from direct sunlight until ripe. Refrigerate all ripe fruit. Serve fruit instead of a vegetable with main dishes; tuck it into meat, chicken or cheese filled sandwiches; accompany it with cheese for dessert or snack. You'll find dozens of ways to use fruit to add flavor, color, texture contrast, and good nutrition to all types of foods. The importing of fresh fruits from other growing areas around the world has, in many cases, vastly extended the time in which you can find them at your supermarket or specialty grocer.

Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos by Dorothy Flatman 1995

From: Dorothy Flatman Date: 04-24-96 (09:08) Occ Bbs (33) Cooking

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