5 Days of Fruit: Orchard Fruits

We're on Day 2 of our new series: 5 Days of Fruit. Hope you enjoyed yesterday's post on tropical fruit! Today's focus is orchard fruit, namely apples, peaches, and pears.


  • Selection: Be sure the skin is shiny as opposed to dull. They should also be firm and bruise-free.

  • Storage: Store in the coolest part of your refrigerator up to 2 weeks.

  • Slicing: You can cut pretty much any way you want, just be sure to get rid of the core and seeds. Try to slice as close to serving time as possible to minimize browning from oxidation.

  • Tip: To help avoid browning after cutting, dip the apple slices in a citric solution (1 part lemon juice, 3 parts water).

  • Selection: Look for peaches with a golden undertone that are slightly soft to firm, and also has a fresh peach fragrance.

  • Storage: Store at room temperature as refrigeration can decrease the taste. However, if they're already ripe store them in the fridge until you're ready to eat them.

  • Slicing: Holding the peach in one hand, slice with a paring knife straight to the pit. Cut in again, about 1/2-inch over, then cut along the pit to remove the slice. Repeat until you've sliced the entire peach.

  • Fun Fact: Peaches only differ from nectarines by one gene, and that's the gene that make a peach fuzzy.

  • Selection: Pears ripen after being picked so there's a trademarked technique for checking ripeness: Check the Neck™. Gently press your thumb on the neck of the pear. If it gives slightly, it's ripe.

  • Storage: Store at room temperature to ripen; refrigerate for up to 5 days to slow ripening (though make sure it's ripe first).

  • Fun Fact: Pears are similar to apples in many ways but have one interesting difference: an apple placed carefully in water will float while pears will sink.

Miss a post? Catch up for the week:
Monday: Tropical Fruit
Tuesday: Orchard Fruit (above)
Wednesday: Berries
Thursday: Citrus Fruit
Friday: Melons

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