Urushiol, 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 More