Turn Disappointing Peaches Into Tangy, Gingery Pickles

It is now fall, and it’s time to shift gears, produce-wise. Every tomato, every ear of corn, every stone fruit that you buy is now a gamble. Sure, you might get one of the last sweet peaches or nectarines ( which are also peaches), but the likelihood of that happening dwindles with each passing day.

This does not mean that you should stop trying, especially when those peaches and nectarines are on sale. Even if you find yourself saddled with a few lackluster stone fruits, it’s no great loss—you can use those babies to make zippy, gingery pickles.

Pickled peaches are a Southern classic, but they usually involve cloves and cinnamon, which are not my favorite pickle flavoring agents (in this regard, I am deeply un-Southern). I like my pickled peaches to be acidic, gingery, and just a bit salty; and I like to eat them with buttery, rich cheeses, stewed meats, and hearty grain bowls. (I also like to splash any and all leftover brine into cocktails, as it is beautiful and delicious.)

You can, of course, add cinnamon and cloves, if you so desire. I will not stop you. All I can do is provide my basic peach pickle recipe, and encourage you to try it. To make these peachy pickles, you will need:

• 3 peaches or nectarines, each cut into 16 slices
• 1 1/2 cups white vinegar
• 1 cup water
• 1 cup sugar
• 2 tablespoons salt
• 1 2-inch piece of ginger, sliced thin
• 3 bay leaves

Place the sliced peaches in three pint jars. (If you only have one peach, halve the recipe; you will have a little extra brine, but that’s okay.) Add the remaining ingredients to a sauce pan and bring to a boil. Let simmer for 30 seconds, then pour the brine over the peaches and distribute the ginger and bay leaves amongst the jars. Loosely close the jars, and let them come to room temperature, then tighten the lids and place them in the fridge. Once cold, enjoy with cheese, meats, grains, or anything else you usually eat with pickles.

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Surprising Ways to Keep Your Fruit From Spoiling

Though it’d be nice, there’s no one-size-fits-all storage methodology to maximize the freshness of different fruits. Some need to be cloaked in a cocoon of temperate air; others thrive when they’re stored below 40 degrees Fahrenheit. Some care and storage is obvious (don’t leave berries to rot at room temperature), others, less so. If you’ve ever wondered, Can bananas go in the fridge? or Where the heck should I put this cantaloupe? we’ve got you covered.

Apples

Think of apples as the lone wolves of the fruit world. Due to the ethylene gas they emit, which hastens ripening and decay, apples should be stored away from other produce whenever possible. They should especially be kept away from bananas and citrus (which also leak ethylene). While they can be stored at room temperature, they’ll last the longest—up to four weeks—when kept in their original packaging and stored in the crisper drawer of your fridge.

Berries, cherries, and grapes

There’s a reason berry containers all have holes in them. Berries last longest when stored in the refrigerator in bags or containers with small holes (vents) that allow for moisture release. Water can make them rot faster, so be sure to only wash a small quantity right before eating, not in one fell swoop. (The same goes for cherries and grapes.)

Bananas (and kiwis)

Ever wonder why you often see bananas hanging up at the grocery store? It’s for the same reason apples need to be stored alone: The potassium-packing dynamos release ethylene gas which causes them—and everything around them—to ripen faster. In your home, they should be stored away from other fruits—on a "tree hanger" above a fruit bowl is a great option. While according to an expert you can store then in the fridge , you should only do after they are completely ripe (same with kiwis).

 

Pro tip: The most gas escapes from the top of the banana bunch, so wrap the stems in plastic or aluminum foil to slow the browning.

Avocados

Have you ever met an avocado that didn’t turn on you—from a green, impenetrable mass one day, to purple-skinned mush (seemingly) the next? Then perhaps you’ve been storing them properly this whole time. Avocados hold up best when they ripen first on the counter, and are then moved to the refrigerator, where they can last up to three days. But an expert says they need only be firm, not ripe, to be stored in the cold. Remove them one to two days before eating so they can finish ripening. Once cut, they should be stored with the pit and sprinkled with lemon juice to prevent oxidation.

Tomatoes

Tomatoes should be kept in a cool dry place with plenty of ventilation and should be washed just before use. Counter tomatoes will last about a week, while refrigerated ones have double that lifespan. (Though some argue whole tomatoes should never go in the fridge, as it renders the meat soft and mushy.)

Melons and citrus

Whole melons should be kept at room temperature until they are fully ripe, or sliced—whichever comes first. Once either of those things happens, straight to the cold box they go, preferably in an airtight container.

Citrus does not continue to ripen once it’s picked, so always pick the most fragrant and ready-to-eat looking. Store them at room temperature away from direct sunlight, where they’ll last four to seven days.

Peaches, apricots, and nectarines

Put these all on your mental “Do Not Refrigerate” list. The cold steals moisture from these juicy delights, dehydrating and robbing them of flavor. Keep them out of sunlight on the counter, where they will last about three to five days.

Mangoes, plums, and pears

Mangoes, plums, and pears should be ripened at room temperature (either in a bowl or, if you’re in a rush, in a paper bag) then transferred to the fridge for storage. Peaches and plums can last three to five days in the colder temps; mangoes and pears, five to seven.

Pineapples

Did you know that a pineapple should be stored upside down for a day or two to allow the sweetness to disperse throughout the whole fruit? We didn’t either. Most food experts say this should be done at room temperature before moving the ripened fruit to the refrigerator to delay decay.

To be honest, what I've read is that pineapples should be kept not upside down, but downside up standing, also that they do ripen after you bought them, as once ripe, you can smell them !

When in doubt, freeze

If you won’t be able to eat all your fruit before it goes bad, consider freezing it. De-seed melons before cutting them into slices, cubes or balls. Peel bananas and freeze them whole, or in one-inch chunks on parchment paper. Rinse, drain, and spread berries in a single layer on a cookie sheet to avoid clumping. When frozen, transfer them to labeled plastic bags or containers, where they can stay for up to one year.

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 

 

Dried Orange and Ricotta Toast

A major upgrade to your plain butter on toast, and perfect as a starter for brunch. 

 

Ingredients: 

 

2 oranges 

 

1 tbsp olive oil 

 

1 tbsp honey 

 

1/2 cup ricotta cheese, whipped 

 

4 slices of bread 

 

Pepper 

 

Salt 

 

Lemon zest  

 

Preparation:  

 

Peel and slice the oranges 1/4 thick. 

 

Arrange on a baking pan with parchment paper. 

 

Mix the olive oil and honey, and spread over the orange slices. 

 

Put in the oven on high heat for 4 to 8 minutes, until it caramelizes and begins to brown. 

 

Use this time to toast your bread slices. 

 

Once they pop, spread the whipped ricotta in an even layer on all 4. 

 

Top the ricotta with the oranges, lemon zest, salt, and pepper. 

 

this isn't my recipe. 

 

 

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Spicy Chocolate Dipped Clementines

These are so easy to make but are super flavorful and sophisticated, thanks to the clash between savory of salt, sweet of the clementines (or oranges, whichever you prefer), and the spiciness of the chili. Preparation time is 20 minutes back to back, so this is a perfect go-to last-minute appetizer for when your guests are about to arrive.

Ingredients: 

Chili flakes (sweet alternative: brown sugar) 

 

Ground cinnamon (alternative: toasted coconut flakes) 

 

Kosher salt (alternative: chopped nuts) 

 

6 clementines, or 4 oranges 

 

4 oz dark chocolate 

 

Preparation: 

 

Melt the chocolate 

 

Dip half of each slice in the chocolate and lay on a tray with parchment paper 

 

Sprinkle some with salt, some with cinnamon, and some with chili. 

 

Refrigerate for 10 minutes 

 

Your last-minute snack is ready just in time for the guests!

this isn't my recipe, saw it thought it is so easy to make, all will love it.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Left-over pasta pakoras !

The first time in my life, the pasta was over-cooked, which didn't seem so when I mixed with vegetables. Once I mixed them both, I found it all mushy, felt bad. Normally, when I cook pasta, hubby loves it and hardly anything will be left over.

As I hate wasting food, today decided to make pakoras, as that is anyway what hubby wanted along with his afternoon coffee. The pakoras were crisp, so hubby asked me what all I added to make it!

 

INGREDIENTS

left-over pasta 1 cup along with veges

onion medium size 2 finely chopped

besan about 1/2 cup

rice flour 1/2 cup or little more

salt and chili pdr. to taste

hing little

ajwain crushed with hands 1/4 tsp

peanuts 2 tbsp

oil for frying

METHOD

mixed all the ingredients well, except oil

once oil was hot, made pakoras by dropping small pieces with my hand

fry til brown and crisp, serve hot with tea/ coffee. 

NOTE- how much pasta is left-over, according to that you can add the ingredients, it also depends on the number of people for whom you're making it.

Hence quantities of besan, rice flour can be increased or decreased.

I prefer to add little more rice flour than besan always to have the pakoras crisp.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement