NEWSWORTHY NOTES
Gayle
Gette, Extension/FNP Agent
For release July 2,
2004
Towner County
Summer Fruits & Veggies
The
greatest service which can be rendered any country is to add a useful plant to
its culture.� --Thomas Jefferson
Whether you grow them or purchase them, fresh fruits and vegetables are
an important part of the summer scene. Salads,
fresh fruit smoothies, and cold veggie soups are some of the flavors of summer.
Health experts recommend eating five or more servings a day of a palette
of colorful fruits and vegetables. The
following tips can help you enjoy fruits and vegetables at their most flavorful.
�
Which fruits continue to ripen
after they�re picked?
Apricots,
bananas, cantaloupe, kiwi, mangoes, nectarines, peaches, pears, and plums
continue to ripen after they�re picked. To
speed their ripening, put them in a loosely closed brown paper bag�plastic
bags don�t work for ripening. Once
fully ripened, fruits may be stored in the refrigerator to lengthen their
storage time.
�
How can I keep cut fruit from
turning brown?
Coat cut
fruits such as apples, pears, bananas and peaches with an acidic juice such as
lemon, orange or pineapple juice. Cut
fruits as close to serving time as possible.
Cover and refrigerate cut fruit until ready to serve.
Avoid leaving cut fruit at room temperature form more than two hours.
� Can I freeze bell and sweet peppers raw?
If you've picked a peck of peppers and have too many to eat, you can freeze them by following these guidelines: Select crisp, tender, green or bright red pods. Wash, cut out stems, cut in half and remove seeds. Cut into � inch strips or rings; freeze in a single layer on a cookie sheet with side. Transfer to a �freezer� bag when frozen, excluding as much air as possible from the bag.
�
Can tomatoes be frozen raw?
Like
peppers, tomatoes can be frozen raw. Follow
these guidelines: Select firm, ripe
tomatoes with deep red color. Wash
and dip in boiling water for 30 seconds to loosen skins.
Core and peel. Freeze whole or in pieces. Pack into containers, leaving
1-inch headspace. Seal and freeze.
Use only for cooking or seasoning as tomatoes will not be solid when
thawed. It is generally recommended
frozen vegetables and fruits be eaten within eight months for best quality.
�
How do I substitute fresh herbs
for dried ones?
A
general guideline when using fresh herbs in a recipe is to use three times as
much as you would use of a dried herb. Unlike dried herbs, fresh herbs are
usually added toward the end in cooked dishes to preserve their flavor, but can
be added to refrigerated cold foods several hours before serving.
�
Should fruits and vegetables be
washed before they�re put away?
The Food
and Drug Administration (FDA) advises that we wash our fresh fruits and
vegetables when ready to eat them rather than when they�re first purchased or
picked. Don�t use soap, detergents, or bleach solutions.
�
What is the best place to store
tomatoes: The kitchen counter or
the refrigerator?
Don�t
give tomatoes the cold shoulder. Store
them at room temperature until they have fully ripened.
This will allow them to ripen properly and develop good flavor and aroma.
Store tomatoes stem-side up; leaving them stem-side down will almost always
result in bruising. Try to store tomatoes out of direct sunlight, because
sunlight will cause them to ripen unevenly. After tomatoes are fully ripened
place them in the refrigerator; serve at room temperature.
Try this
delicious and refreshing summer smoothie recipe:
|
Peach-Raspberry Smoothie�serves 1
1 cup unsweetened, frozen raspberries
� cup 100% orange juice
� cup fruit-flavored, low-fat peach yogurt Blend
all ingredients well in blender, and drink! |
 |
For
more information on storing and preserving fruits and vegetables, check out the
NDSU Food and Nutrition web site http://www.ag.ndsu.nodak.edu/storage1.htm.
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