5 Days of Fruit: Melons

It's Day 5 of our new series: 5 Days of Fruit. Hope you've enjoyed this week's posts so far! Today's is all about melons, specifically: watermelons, cantaloupes, and honeydew melons.

Watermelons

• Selection: Choose a melon that's free of bruises, discolorations, bumps, dirt or whatever else makes it seem undesirable to you. (Bumps often indicate the fruit has been dropped which likely means part of the flesh inside has been affected.)Select a watermelon that's medium to light green but not yellowing, with several spots of light green on it. Also look for a large yellow-white spots. Tap the watermelon lightly several times. If it is not ripe enough, it will sound solid. If it is too ripe, it will sound thick. The perfect watermelon is the one that resonates hollow. The surface should not feel soft - you should not be able to mash it. This indicates the melon is overripe - a side effect of too much refrigeration or general bad condition.


• Storage: Store uncut watermelon at 55 degrees or above. Whole melons will keep for two weeks at 60 degrees, 7 to 10 days at average room temperature and up to a week in hot weather. Place room-temperature melon in the refrigerator to cool it down before eating. It stores best fairly warm but tastes most refreshing cool so if you'd like to store it in the FRIDGE, wash outside of melon, pat dry, cut melon & then cover the cut surface of leftover with plastic wrap and refrigerate. You can use covered containers for smaller chunks of melon. Use within two days. If you want to FREEZE it cut the melon into slices, wedges or cubes (remove seeds and rind). Spread pieces in a single layer on a cookie sheet and freeze until firm. Transfer firm pieces to freezer containers or bags. Leave a tiny bit of room for expansion during freezing. Thaw frozen melons in the refrigerator before use. Use within four days of thawing. Will keep in freezer for 3-4 months.


• Tip: Remember that watermelon ripens over time, even off of the vine. Therefore, when you have found the perfect watermelon make sure you serve it within a day or two of buying it.


• Fun fact: Watermelon is 92% water - perfect for hot summer days!!

Watermelon Feta Salad

Watermelon Smoothie

Watermelon Fruit Salad

Cantaloupes

• Selection: The general tips above work for cantaloupe, too, but also keep in mind the smell. This is a very fragrant fruit - take a deep smell of the stem end with your nose a few inches away. If the melon smells so good that you want to cut it open and sink a spoon into it, it is ready for you to take it home.


• Storage: If possible, keep freshly cut cantaloupe in the crisper. Cantaloupe prefers 95-100% humidity so the crisper will help keep it longer. If you bought the melon at the grocery then you likely only have about 5 days; however, if you got the melon directly from a farm then it'll likely hold for about 5-15 days.


• Tip: If it is early in the season, you may need to compare several melons to pick the ripest one of the bunch. If the smell isn't quite 'ready', let your melon sit on a kitchen towel (to keep it from bruising) on the counter for a day or two.

Melon and Prosciutto

Asian Shrimp Salad

Cantaloupe Canapes

Honeydew Melons

• Selection: To ensure that you pick the right melon choose one that has no soft spots. Hold it at both ends and give it a couple of shakes from side to side (not stem to stem.) If you can hear the shaking of the seeds inside it is ready for you to take it home.


• Slicing: These guidelines work for most all melons - slice off both ends just enough to expose the flesh. Stand melon on an end and cut in half lengthwise. For larger melons you may want to cut each half in half again. Slice into thick or thin pieces.


• Tip: It's possible the farm harvested the melons too early for the fruit to develop correctly so never choose a melon that has no seed shake at all thinking that it will ripen for you.

3 Melon Parfait

Honeydew and Ham

Kiwi Honeydew Smoothie

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

5 Days of Fruit: Citrus Fruit

It's Day 4 of our new series: 5 Days of Fruit. Hope you enjoyed yesterday's post on all things berry related. Today's is all about citrus and we're focused on the three amigos: oranges, lemons and limes.

Oranges

• Selection: The best way to select an orange is by touch; it should feel firm and heavy, indicating a fruit with a lot of juice. Peels should be free of bruising and discoloration, but a tinge of green doesn't hurt, as this can be present even in the ripest oranges.


• Storage: Place unwrapped fruit in small baskets on your counter, away from direct sunlight. Oranges stay juicier when kept at room temperature. Baskets are preferable to other containers because they permit the air to circulate freely around each piece of fruit.


• Slicing: Sure, you can peel an orange and then break into sections. However, slicing makes it all the jucier ... and it's the perfect garnish. Find the end of your orange where the stem was attached. Slice this end off, going just deep enough that you can see a starburst of segments on the exposed end of the orange. Slice the opposite end off, slice orange in half and finally, with the peel facing up, cut each half into slices.


• Fun fact: An 8 ounce glass of orange juice contains upwards of 5 oranges. Woah! It's pretty easy to kick back a glass of OJ, but eat 5 oranges in one sitting? So, drink up and keep the winter colds at bay!


• Tip: To save oranges for 2-3 weeks individually wrap in wrapping paper, place in a cardboard box and store in the fridge or a cool, dry place. Wrapping paper works best since it's usually moisture resistant. Be sure the fruit does not come into contact with moisture as that will promote decay.

Asian Citrus Salad

Zesty Orange Cannoli

Citrus Ginger Chicken

Lemons

• Selection: Choose lemons that are heavy for their size (this indicates a thinner peel and thus a juicier inside) and that are fully yellow in color. Skip wrinkled lemons or those with a dull color.


• Storage: Store lemons at room temperature and they'll keep well for about two weeks. Or you can place them in plastic bags and keep them in the refrigerator for up to six weeks.


• Slicing: If you need a slice or two of lemon, don't slice the entire piece of fruit. Using a sharp knife, cut off the end, but don't throw it away. Instead, after cutting off a slice or two from the end of the lemon, put the cap back in place before placing in back in the refrigerator. The sliced off end will help keep the rest of the lemon fresh until you need more.


• Tip: No need to cut open a lemon if you need just a few drops of juice. They deteriorate quickly once they're sliced. When you need a few drops of juice, simply poke the peel with a pin or a toothpick. Gently squeeze out the juice you want, and place it back in the refrigerator. The fruit will still be fresh when you need a slice or a few more drops of juice.


• Fun Fact: Rub lemon juice over your cutting board, then rinse. This gets rid of fish scents, garlic and onion scent.


• Good info: Got a pimple? Pat the blemish with lemon juice a few times a day, and it will clear right up!

Herb Butter Salmon Tagine

Beer Roasted Asparagus

Lemon BBQ Mini Meatloaves

Limes

• Selection: Similar to lemons, choose limes that are heavy for their size (they will be juicier). They should be a glossy green. A few brown spots are OK.


• Storage: Store at room temperature for up to a week or in the refrigerator wrapped in a loosely closed plastic bag for up to two weeks.


• Slicing: Check out the tips above for lemons - you can use the exact same techniques for limes.


• Tip: Warmer limes will be juicier so if you've stored them in the fridge, roll them on a flat surface with the palm of your hands for about 10 seconds.


• Fun Fact: In the 1800's, British sailors tried to prevent scurvy by consuming limes, and while not entirely successful (limes don't have that much Vitamin C for their size) it did earn the nickname "limey" for Brits.

Guilt-Free Guacamole

Rotel Tilapia

Thai Coconut Soup

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

5 Days of Fruit: Berries

It's Day 3 of 5 Days of Fruit and today's feature is berries. Browse through our picks below for all you ever wanted to know about berries!

Strawberries

• Selection: The smaller, the sweeter. Choose bright red berries with their caps intact. Caps should be green and not browning or dry. Avoid moldy or shriveled berries. Check the underside of the container for indication of rotting berries.


• Storage: Strawberries are better eaten as soon as possible, but they may be stored in the refrigerator on a paper towel in a covered container for up to 3 days. Another viable option is to freeze them. Wash, dry, and remove the caps. Store in a zip-top bag for up to 6 months.


• Slicing: You obviously want to remove the green top but other than that, the slicing's up to you. One pretty way to slice a strawberry is to place it cap-side-down, then cut 1/4-inch slices downward.


• Fun Fact: The French paved the way for strawberry cultivation when Cartier, the French explorer, brought them back to France from Quebec in 1534. Louis XIV loved strawberries so much that he held a poetry contest on its merits.

Strawberry Pie

Bridal Shower Salad

Strawberry Shortcake

Blueberries

• Selection: Pick berries that are completely blue and have a shimmery silver coating, which serves as a natural protectant. Avoid soft, watery, or moldy berries.


• Storage: Blueberries must be ripe when purchased as they will not ripen after being picked. Keep blueberries in the fridge, unwashed and covered with clear wrap, for up to two weeks. Water on fresh blueberries speeds up deterioration. Avoid berries under mist sprays in the supermarket. Unwashed, fresh blueberries may also be frozen for up to a year.


• Fun Fact: Fresh blueberries are in season from June through August, but may also be found canned, dried, and pureed year round.

Red, White, and Blue Cookies

PBJ Ice Cream Sandwiches

Patriotic Cheesecake

Brambles: Aggregate fruits that are composed of many smaller fruits called drupes, such as raspberries and blackberries.

Raspberries

• Selection: Raspberries should be plump, dry, and firm. They can be red, yellow, apricot, black, or purple, but should be uniform throughout the container. Avoid stained containers.


• Storage: Can be refrigerated for up to two days.


• Fun Fact: Red raspberries peak June through September, but are available year round. Yellow raspberries peak June to October, and black raspberries are only peaked in July.

Blackberries

• Selection: Should be a dark purple, almost black, and soft.


• Storage: Should be eaten as soon as possible, but may be kept in the fridge for up to three days.


• Fun fact: Blackberries often get confused for black raspberries, but raspberries have a hollow center while blackberries have a greenish-white core.

Berry Parfait

Fresh Fruit Salad

Blackberry Ice Cream Soda

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

We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

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.

Apples

• 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).

Feta Pasta Salad with Apples

Amazing 'Homemade' Stuffing

Waldorf Salad with Goat Cheese

Peaches

• 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.

Simple Peach Cobbler

Sangria Spritzer

Peach Pork Chops

Pears

• 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.

Citrus Braised Endive and Pear

Gorgonzola Pear Salad

Winter Sangria

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

5 Days of Fruit: Tropical Fruits

We're kicking off the month of August with our new series: 5 Days of ..., starting off with 5 Days of Fruit. You'll get fun facts, tips, and recipes for the theme of the day. So dive right in to today's theme, Tropical Fruit, and be sure to check back the rest of the week for more on fruit!

Pineapples

• Selection: Pineapples stay ripe for 4-6 weeks, so when shopping you'll probably only encounter fresh pineapples. However, if you want to test it, flick the side with your finger; if it has a dull, solid sound it's ripe.


• Storage: Pineapples should not be stored in the fridge, unless you are trying to avoid ripening. Pineapples tend to take quite some time to ripen, then once ripened become overripe in 1-2 days. Therefore, if you're not sure of the timing you might opt for canned pineapples. If you're flexible, go for the fresh fruit!


• Slicing: Chop off the top and bottom, then stand up the pineapple and cut the sides off in a downward motion. Remove any remaining bits of skin with the tip of a vegetable peeler. Lay on its side and cut in slices. Then cut the core out of each slice by cutting around it and popping it out.


• Fun Fact: Pineapples are actually several fruits pushed together - the fruits of several flowers on the same plant grow in such a way that they form "one" piece of fruit.


• Fun Fact: One of the enzymes in pineapples breaks down protein, which makes it great for marinades and tenderizing meats.


• Bizarre Risk: Apparently, raw pineapples should not be consumed by people with hemophilia or kidney or liver disease since it can thin the blood.

Hawaiian Chicken

Sangria Spritzer

Aloha Cream Cheese Dip

Mangoes

• Selection: If a mango has an orange-yellow or reddish peel, then it is ripe and will be juicy. Also be sure it has a tropical, fruity aroma. Unripe mangoes will have green peels and have no scent.


• Storage: Store at room temperature for up to 1 week. If you need them to ripen sooner, place them in a paper bag. If your mango is already ripe, you can keep it in the fridge for up to 2 weeks.


• Slicing: The most popular (and attractive) way to cut a mango is the "hedgehog" style. Slice the mango lengthwise along the pit, then remove the pit. Take each half and cut a grid - slice several rows down and several rows across but don't cut all the way through. Then gently push the fruit up by pressing on the peel side and turning the fruit inside out. You can serve like that or cut the cubes off and serve.


• Fun Fact: Some mango trees live and continue to produce fruit for over 300 years.


• Fun Fact: Nearly half the world's mangoes are cultivated in India.


• Bizarre Risk: If you're susceptible to poison oak or poison ivy, you might be susceptible to irritation from a mango peel as well.

Mango Salad

Takes Two To Mango

Mango-Cranberry Crostini

Kiwis

• Selection: The kiwi should smell tropical and fruity and feel plump.


• Storage: Store in the fridge for 1-2 weeks. If you need to ripen them quickly, place them in a brown paper bag or place them near other fruit.


• Slicing: Surprisingly, you can rub the fuzz off and eat the skin, which increase the fiber content of the fruit by 3 times! But if you'd like to remove it, (admittedly, it's much prettier in recipes without the skin), start by slicing the ends off, then stick a spoon in between the skin and the fruit, and, while cupping the kiwi in your hand, rotate the spoon around the fruit to completely loosen the skin. Slip off the skin in one piece, then slice the kiwi.


• Fun Fact: Kiwis are technically berries and are grown in temperate climates, but are used in cuisine more similarly to how you would use tropical fruits, so that's why we grouped them here.


• Fun Fact: Kiwis have gone by many names in the past (Chinese gooseberry, melonette) but were changed to kiwifruit in the 1950's for marketing reasons. They are commonly called kiwis throughout the world.


• Fun Fact: Italy is the largest producer of kiwis, with New Zealand and Chile next.


• Bizarre Risk: People allergic to latex, papayas or pineapples are likely to be allergic to kiwis as well.

Fruit Pizza

Kiwi Sour

Strawberry Kiwi Shortcake

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