Many people like to top their grapefruit with sugar to help cut the bitter taste, but a sprinkle of salt will actually help neutralize the bitterness and trick your brain into thinking it tastes sweeter.
Read MoreUrushiol, the same organic chemical found in poison ivy & poison oak, is present in mango skin & sap. While the skin is technically edible, it may cause an allergic reaction in some people. Use a peeler or sharp knife to remove the peel and wear gloves if you are prone to skin sensitivity.
Read MoreMake syrup! Bring 3 - 4 mango pits, 1c water, lime juice & zest, and ½ cup of your favorite sweetener to a boil, then reduce the heat and let simmer for about 10 minutes - stirring occasionally. Once cool, strain out the solids and refrigerate the liquid. It tastes great in drinks or on top of pancakes & waffles.
Read MoreRipe mango is soft & sweet with a peachy pineapple taste. Great on its own or in smoothies & desserts, it can also be used in stir-fries, chutneys, or curries.
Unripe mango is crunchy & tart and can be used in salads or made into pickles.
Read MoreThe flavor of dragon fruit pairs well with mango, papaya, or pineapple. You can eat it right out of the shell or try serving it cut with a drizzle of honey. For a more savory take, Rachael Ray suggests adding a squeeze of lime and a sprinkle of salt & ancho chile powder.
Read MorePrepare a dragon fruit the way you would an avocado, cut it in half and then simply scoop out the white or pink flesh inside. The tiny, black seeds are edible, the skin is not, so make sure to remove it all.
Read MoreFirm dragon fruit can be left on your counter to ripen, you know it is ready when it has a little give when you squeeze it. Store uncut fruit for up to a week in your fridge crisper drawer. Be sure to keep it away from odor causing fruits & veggies to prevent it from picking up their flavors.
Read MoreThe core of the pineapple contains most of the bromelain, so don’t throw it away! Freeze chopped pieces and use them as fruity ice cubes or add them to smoothies.
Read MoreA perfectly ripe pineapple tastes great raw, but if yours is a little tart, try grilling it or broiling it to caramelize the sugar and coax out its natural sweetness.
Read MoreTomatoes contain lycopene, a compound that gives them their red color and is said to potentially help fight certain types of cancer and boost heart health. Studies have shown that cooking tomatoes increases our bodies ability to absorb this powerful antioxidant.
Read MoreLooking for an easy and genius way to save time slicing tiny tomatoes? Grab two equal sized, flat lids, plates, or cutting boards and place a single layer of tomatoes in between. Keeping your hand firmly placed on the top, run a serrated knife in between the plates, effectively slicing all of the tomatoes in half with one sweep.
Read MoreWhole, unripe tomatoes should ideally be stored at room temperature. Ripe tomatoes should be kept away from other fruits & veggies and out of the sun to discourage the ripening process or stored in the fridge.
Cut tomatoes should be refrigerated and used within a couple of days. For the best taste, bring refrigerated tomatoes back to room temperature before eating.
Read MoreCherries last longer when you keep ‘em cold so be sure to stick them in your refrigerator as soon as you get them, waiting to wash in cold water until just before eating to help prevent spoiling. That is, if you can resist eating them right out of the box.
Read MoreButternut squash is one of those vegetables that can be eaten any time of day. Seriously! For breakfast it can be incorporated into pancakes, oatmeal and hash. Butternut squash soup or salads make healthy lunch staples. For dinner, it’s a great addition in main dishes like enchiladas, pasta or curries. And let’s not forget dessert, you can substitute butternut squash pretty much anywhere you see pumpkin listed, so use it mashed or pureed in pies, cakes, custards & puddings.
Read MoreMost winter squash will stay fresh for a long time when properly stored. Keep whole squash in a cool, dry place for up to 4 weeks. Store cut or cooked squash in the fridge for up to 3 days.
Read MoreFrom skin to seed, almost every part of delicata squash is edible. After a thorough cleaning, try roasting half moon slices with the tender skin on and be sure to save and roast the seeds for a healthy snack!
Read MoreUnlike delicata or acorn squash, which have a softer edible skin, the skin on butternut is a little more tough and should not be eaten. Removing that skin can be tricky though, so use this simple kitchen hack to keep all of your fingers intact. Pierce all around the squash with a fork and slice off the top and bottom, then microwave it for about 3 minutes. The squash will be slightly softened and the peel will remove easily with a vegetable peeler or paring knife.
Read MoreNo one likes a mushy squash, so the secret is it cook it quickly over high heat. Sautéing, grilling or roasting are the best techniques to help your summer squash better hold its shape.
Read MoreSure a quick sautéed zoodle tastes amazing, but if you are planning on serving them pasta style, with say a red sauce, don’t even bother cooking your squash. The heat from the sauce will be enough to create the perfect al dente texture.
Read MoreZucchini is 95% water. This can be a good thing when baking zucchini bread or muffins as the extra moisture will make your treats extra delicious. But high water content when making fritters or added raw to egg dishes, not so much. One tactic to remove excess liquid is to salt your squash in a colander for about 10 minutes. You only need to sprinkle a little, to remove a lot, simply squeeze or pat dry your veg before using.
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