Because of their odd shape and slippery texture, mangos are notoriously difficult to peel. This method ensures long, attractive strips of fruit. Remove a thin slice from one end of the mango so that it sits flat on a work surface. Hold the mango cut side down and remove the skin with a sharp paring…
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Avocado is derived from the Aztec word “ahuacatl” and are native to Mexico and Central America European sailors on their way to the new world used avocados in place of butter and many people use it today much the same way as the European sailors did. The avocado is also known by the name “alligator…
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The state fruit of Georgia, Alabama and South Carolina, (these natives of North-West China) are among the most popular fruits grown in the United States. There are two main varieties: clingstones, which are most often canned, and freestones, which are easier to pit. Yellow peaches have a nice acidic tang coupled with sweetness; peaches with…
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What Plantains are not just another banana, they are savory and delicious when green, sweet and luscious when ripe, making this versatile Caribbean staple so much more. Often called “cooking” bananas because they can’t be eaten raw, plantains are the larger, starchier, and more versatile cousin of the common supermarket banana. They are also…
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Rhubarb is often called the “pie plant” for its most common culinary use; rhubarb is a vegetable from the buckwheat and garden sorrel family. This tart stalk was most often used for medicinal purposes until the 17th century, when the sugar needed to temper its bite became readily available in England. Rhubarb root produces a rich…
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Lemons remind us all of things fresh and sparkling. The best flavor and the most juice will come from small, round or oval smooth-skinned lemons. Store lemons at room temperature and you will obtain more juice from them. If you are not using them for a while you can also freeze them. Get the Best…
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