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How to choose the ripest fruits

By Lori Bongiorno
brought to you by Apronmadness

There's nothing more refreshing on a hot summer day than biting into a juicy, sweet, ripe piece of fruit. But how do you know if a peach or strawberry is going to taste as good as it looks?

While it's true that choosing delicious fruits is more of an art than a science, there are some guidelines that can help you make smart choices.

It's helpful to know that there are different categories of ripe, according to Shirley Corriher, a food scientist and author of BakeWise. Some fruits become ripe when carbohydrates break down into sugar and they become sweeter after they are picked, such as bananas, apples, pears, and mangoes.

Then there are the ones that are so deceptive, she says, because they ripen in color, texture, and juiciness after they're picked, but they don't get any sweeter because they get their sugar from the plant sap. Apricots, peaches, nectarines, blueberries, cantaloupe, and honeydew are all good examples.

Soft berries, cherries, citrus, watermelon, pineapple, and grapes will never ripen after they've been picked, says Corriher. So if they're not ripe in the grocery store, you probably don't want to bring them home. Avocados, on the other hand, don't actually start to ripen until after they've been picked.
Color, smell, texture, and other clues can also help determine which fruits you should buy. The rules differ depending on the fruit. Below, experts share their secrets for finding the best fruits.

One thing they all agree on is that you'll get the ripest, most delicious fruits if you shop for local produce that's in season. It's also easier to sample fruits at farmers' markets -- the only surefire way to know if fruit tastes good -- than at the grocery store. Going to a farm that lets you pick your own fruit right off the vine yields the best fruit, they say.

Melons
Experts agree that scent is important in choosing the best-tasting melons, particularly when it comes to cantaloupe and honeydew (less so with watermelon). They should smell very sweet, particularly at the blossom and stem ends, which should also be tender if you press on them.

The best way to check for ripeness of a cantaloupe or honeydew melon is to look at the skin, says Emily Wallendjack, pastry chef at Cookshop in New York City. "If the veins on the skin are green, they aren't ripe." Corriher likes to choose melons that are pale.

Wallendjack and other experts suggests tapping melons: "If you tap on it, and kind of flick it and hear a deep hollow sound, it's ripe."

A watermelon should feel heavy for its size and the underbelly should have a splotch of creamy yellow.

Stone fruits
Look for peaches and nectarines that are tender to the touch, but not too soft. Feeling is the best way, but smell can also be a good indicator of taste as well, says Gabriel Kass-Johnson of McEnroe Organic Farm in Millerton, New York. Stay away from peaches that have a greenish tint, which usually means they were picked too early.

Plums should be slightly tender to the touch and fully colored, says Rachel Saunders, owner of Blue Chair Fruit.

Cherries
Color is key when it comes to cherries. "Look for Bing cherries with a deep, rich burgundy color," says Nick Trocano, a farmer at Sycamore Farms, in Middletown, NY. "A cherry should feel like it's plump and full of juice. It should feels like if you just squeeze it a little harder, it will burst."

Some additional tips from Saunders: The stems should be attached. Cherries should be firm -- if the flesh is too soft, then it indicates an overripe cherry.

Berries
"With berries, color is surefire," says Kass-Johnson. "Smell isn't as important." And remember that they will not ripen after you buy them. They'll just get softer and mushier.

Strawberries should be entirely red, according to Saunders. "If a berry has white shoulders (the part of the berry hidden by the leaves), it was picked too early." She says strawberries should be firm and have dark green leaves. If the leaves are dried out, then it's a sign that the berries are old.

"With raspberries you want the most intense, deep red that you can find," says Corriher. "Pick the biggest blueberries you can find, and they'll be sweeter." Saunders says she seeks out blueberries that are both firm and blue.

Apples
Apples should have a very tight, hard skin, and there should be no give when you press on them, says Wallendjack.

Color is also important. "You need to know what color an apple is when it's ripe," says Corriher. For example, look for really yellow golden delicious apples.

Oranges
Saunders suggests looking for bright, firm oranges. "A too-pale color can indicate that the fruit was picked a little early," she says. "A leather-looking peel indicates the orange is old."

Pears
"A ripe pear typically has a sweet aroma and is slightly tender to the touch," says Saunders. "If the fruit is hard, it's not ready." She also points out that pears ripen very well off the tree at room temperature.

Bananas
Bananas aren't grown in America so they're always picked when green and ripen on the way, says Kass-Johnson. He says it makes no difference if they are a little green when you buy them. It just depends on when you are going to eat them.

Mangoes
"You can take a mango that's not ripe and throw it in a brown paper bag on the counter and it will ripen on its own," says Wallendjack. "If it feels soft and if you press it in and it keeps the imprint of your finger, then it's ripe and ready to eat." She also says the skin should have a yellowish tint to it. Green on the outside means it's not ripe yet.

Homemade Meat RUB recipes

BBQ rubs are a perfect alternative for those who don't care for their meat smothered in sauce. BBQ rubs can impart a lot of flavor to meat, but since they are dry, it's less messy. BBQ rubs can be sweet, salty, hot, or mild, and are easy to make, so you can come up with your own special blend.

A rub is a combination of spices, seasonings and herbs that add flavor and texture to meats. These spice rub recipes will give you a rub for anything you want to barbecue or grill.

These recipes can be stored in a cool dark place in a ziploc baggie or airtight container with a label on them. Store for (most say 6 months) but I have had some for up to a year & they taste fine.

Kansas City Rib Rub
•1/2 cup brown sugar
•1/4 cup paprika
•1 tablespoon black pepper
•1 tablespoon salt
•1 tablespoon chili powder
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 teaspoon cayenne
Preparation:
Combine all ingredients together and transfer to an air tight container.

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Basic Pork Rub
•1/3 cup paprika
•1/4 cup sugar
•3 tablespoons black pepper
•2 tablespoons salt
•2 teaspoons dry mustard
•2 teaspoons cayenne
•1 teaspoon white pepper
Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

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Brisket Rub
•1/2 cup paprika
•1/3 cup brown sugar
•3 tablespoons garlic powder
•3 tablespoons onion powder
•2 tablespoons oregano
Preparation:
Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.

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Pork Spice RubMakes about1/2 cup
Active time:5 minStart to finish:5 min
June 2009
3 tablespoons cumin seeds
2 tablespoons dried oregano
1 to 1 1/2 tablespoons chipotle chile powder
1 tablespoon kosher salt
1 1/2 teaspoons anise seeds
5 cloves
equipment:an electric coffee/spice grinder
•Finely grind all ingredients in grinder.

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Lamb Spice Rub2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons yellow mustard seeds
1 teaspoon green or white cardamom pods
1 tablespoon kosher salt
2 teaspoons ground ginger
1 1/2 teaspoons hot red-pepper flakes
1 1/2 teaspoons grated nutmeg
equipment:an electric coffee/spice grinder
•Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.

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Chicken Spice Rub
3 tablespoons fennel seeds
2 tablespoons dried green peppercorns
1 1/2 tablespoons dried thyme
1 tablespoon dried rosemary
2 Turkish bay leaves or 1 California
1 tablespoon kosher salt
equipment:an electric coffee/spice grinder
•Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.

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Use BBQ Dry rubs as a quick Gift to Dad or any "BBQer in the family. See some packaging ideas here

Also don't forget to get dad, uncle, grandpa or any special person his or her own BBQ Apron

Martini Week ... Blue Bikini Martini

Make yourself this brilliant blue bikini recipe and beat the blues!
http://www.apronmadness.com/

Blue Bikini Martini Recipe Ingredients
45ml (or approx 1+ 1/2 oz) Gin
45ml (or approx 1+ 1/2 oz) Blue Curacao Liqueur
45ml (or approx 1+ 1/2 oz) Peach Schnapps
6 ice cubes

Blue Bikini Martini Recipe Directions
Into a cocktail shaker, pour the Gin, Curacao and Schnapps.
Add ice.
Shake well.
Strain and pour into a martini glass.

Martini week ... Chocolate Mint Martini

A sensational chocolate mint martini recipe that you'll keep for ever.

http://www.apronmadness.com/

Chocolate Mint Martini Recipe Ingredients
60ml (or approx 2 oz) Vodka
30ml (or approx 1 oz) Crème de Cacao (white)
15ml (or approx 1/2 oz) Crème de Menthe (white)
cocoa for dusting rim of glass
couple extra drops of Crème de Cacao
sprig of mint
ice

Chocolate Mint Martini Recipe Directions
Into a shaker filled with ice, pour the Vodka, White Crème de Cacao and Crème de Menthe.
Shake well.
Rub rim of martini glass with a couple of drops of Crème de Cacao, then dip martini glass rim into a shallow dish of cocoa.
Strain and pour contents of cocktail shaker into a frosted martini glass.
Finish by arranging the mint sprig on the rim of the martini glass.

Martini Week ... Pomegranate Martinis

Fresh & bright ... Perfect summertime Cocktail!

Pomegranate Martini

www.apronmadness.com

1 oz vodka (or citrus vodka, if you have it)
1/2 oz Cointreau orange liqueur
3 oz pomegranate juice
chopped ice
1/4 teaspoon lemon juice, for garnish
lemon slice, for garnish
sugar, for garnish

Pomegranate Martini Directions
Wet the rim of the cocktail glass with the lemon juice.
Place sugar in a saucer and dip the rim of the cocktail glass into the saucer, to produce a ring of sugar stuck to the lemon juice as a decorative rim around the glass.
Combine all ingredients in a cocktail shaker.
Add ice so that the shaker is about a third full (ice plus ingredients).
Shake for 20 seconds.
Strain into a cocktail glass.
Squeeze a couple of drops from the lemon slice into the glass, then garnish the side of the cocktail glass with the slice of lemon.

Martini Week.... Milky Way Martini

Milky Way Martinis
www.apronmadness.com

1/3 Bailey’s Irish Cream
1/3 Butterscotch Schnapps
1/3 White Chocolate Godiva

Put in a shaker with ice and shake. Strain into a martini glass. Enjoy!

You can make as much as you want – so 1/3 can be 1 shot each or if you want to make more than one serving at a time and you have a larger martini mixer, I do 3 shots of each at a time.

Taste just like a milky way - yummmmm!

Martini week ... Godiva Chocolate Martini

Oh YUM!!! Got this from ASM Forums
www.apronmadness.com

Godiva Chocolate Martini recipe
1 1/2 shots Godiva® chocolate liqueur
1 1/2 shots creme de cacao
1/2 shot vodka
2 1/2 shots half-and-half

Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.

You can substitute the plain vodka for vanilla vodka...yummmmmmmmm!

Also prepare your martini glasses. Rim the glasses with melted chocolate and place them in the freezer to harden the chocolate.

Good Old Fashioned Recipes!

We all have our favorite cookbooks & mine is this wonderful, "down to earth" recipes with a few surprises pictured below.

My Grandmother gave me this cookbook that was first copyrighted in 1927.
It's called "The American Women's Cook Book"

Do you want a recipe for Headcheese from a whole Hog's head, Roasted Opossum or Squirrel? Well get on your Apron & start cookin "Granny's Favorites".... Ring the dinner bell & call in the "Younguns" from the field. LOL

Happy St. Patrick's Day with Corned Beef & Cabbage!

Corned Beef & Cabbage in the Crockpot!

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

http://www.apronmadness.com/

* 1 Corned beef brisket WITH the season packet ... I get the cheaper Tip that's on sale this time of year)
* Pickling Spice
* 1 bottle of a dark beer... Killians Red or Guinness is great!
* 1 head of green cabbage ... sliced
* New potatoes (either red or white is fine) quartered
a few Carrots (optional) Sliced

Place the corned beef in a colander in the sink and rinse well under cold running water. Trim off fat.

Place the corned beef in a large crockpot (slo cooker) add beer & add enough water to cover brisket. Add spice pack & another Tablespoon of pickling spice. Cover & let slow cook several hours... until meet will pull apart with 2 forks.

Take out the brisket & pull apart with 2 forks (or slice) put back in crockpot & Add the cabbage, potatoes & sliced Carrots to the cooking liquid & slow cook until the vegetables are tender.

Leftover corned beef makes great corned beef hash. Saute chopped onions in oil... add chopped corned beef & potatoes with a little of the liquid. Salt & pepper to taste. Let fry on low... chopping as you stir. Serve with poached eggs. YUMMY!