Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
Is eating the inside of an orange peel good for you?Proper fruit storage.
So many times you see fruit on sale and get more than you can eat in one day.Even on sale fruits like berries are still expensive.Fresh is always better for your health but if it goes bad you are just throwing away your hard earned money.Maybe now you won’t have to bypass that sale.
Yes it’s called the pith. It has some anti-cancer properties and antioxidants actually, so it is very good for you. In fact, the white pith contains the highest amount of bioflavonoids (an antioxidant), and vitamin C of the whole orange. Also there’s some great fiber in it.
Source(s):The white portion of the orange, as well as the lemon and lime contains about 80% of the vitamin C in each of those fruits.
http://www.juicing-for-health.com/orange…
Tip for today,
A lemon works to remove tough food stains from a plastic or light-colored wood cutting board. Squeeze on the juice of one half, rub it in, and let sit for 20 minutes before rinsing.
The Secret to Keeping Fruit Luscious
You’ve just returned from your weekly trek to the supermarket, where you picked up some juicy-looking plums. They’re not quite ripe, though, so you carefully stow them away in the refrigerator, thinking they’ll ripen to chilly perfection in a few days’ time.
Oops! Bad move. As you’ll see below, plums fall into the category of fruits that must be ripened at room temperature in order to reach all their luscious, juicy potential. It’s only when they’re fully ripe that should you even think about refrigerating them.
Follow the handy guidelines below and you’ll enjoy the maximum flavor and shelf life from your fresh fruit every time.
Ripen or Soften At Room Temperature Before Refrigerating
The following fruits continue to ripen or soften after they’ve been picked; premature refrigeration will cause them to lose flavor and develop a mealy texture. Store these fruits at room temperature until they’re fully ripe or soft, then refrigerate:
• Apples
• Apricots
• Avocados
• Bananas
• Cantaloupe melons
• Casaba melons
• Cherimoya
• Crenshaw melons
• Guava
• Honeydew melons
• Kiwi fruit
• Mangos
• Nectarines
• Papayas
• Passion fruit
• Peaches
• Pears
• Persimmons
• Pineapple
• Plantains
• Plums
• Prickly pears
• Quinces
• Sapote
• Star fruit
Refrigerate Immediately After Purchase
Once the following fruits have been picked, they won’t ripen any further. Leaving them at room temperature will only speed up their decay, so you should store them in the fridge immediately after purchase:
• Blackberries
• Blueberries
• Boysenberries
• Cherries
• Cranberries
• Currants (red, black or white)
• Elderberries
• Figs
• Grapes
• Huckleberries
• Litchis
• Raspberries
• Rhubarb
• Strawberries
Store At Room Temperature OR Refrigerate Immediately
The following fruits won’t ripen any further once they’ve been picked and they’ll last longest if you store them in the fridge right away. But it’s also fine to leave them at room temperature for a while, if you so desire (click on each fruit for specific storage times). For instance, you might want to include these fruits as part of an attractive counter-top fruit arrangement.
• Clementines
• Grapefruit
• Kumquats
• Lemons
• Limes
• Oranges
• Pomegranates
• Tangerines
• Watermelon
Apple Crisp Recipe
Ingredients:
1/2 cup old-fashioned or quick-cooking oats
3 Honey Maid Honey Grahams, finely crushed
1/3 cup firmly packed brown sugar
1/3 cup flour
1/4 cup walnuts, chopped (optional)
1/3 cup butter or margarine, melted
1 tsp. ground cinnamon, divided
1/2 cup firmly packed brown sugar
2 Tbsp. all-purpose flour
4-5 medium apples or 6 cups peeled MacIntosh or Granny Smith apples, sliced
Directions
Preheat oven to 375°F.
Mix oats, graham crumbs, 1/3 cup each of the brown sugar and flour, the walnuts, butter and 1/2 tsp. of the cinnamon until well blended.
Set aside.
Mix 1/2 cup brown sugar, 2 Tbsp. flour and remaining 1/2 tsp. cinnamon in large bowl.
Add apples, toss to coat.
Place in an 8 inch square Pyrex baking dish and sprinkle with the oat topping.
Bake 35 to 40 min. or until apples are tender.
Cool slightly
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