_2 The Cream of the Crop: How to Select, Prepare, and Store Fresh Fruit


Serves: 5

Ingredients

Directions:

Fresh fruit is an important component of a smoothie, even a sinful one, and it is worth the effort to select the freshest fruit available. For this reason, you must become well informed about the wide variety of available orchard bounty in order to create the perfect smoothie. The objective of this chapter is to acquaint you with these delectable bundles of flavor and guide you in choosing, storing, and preparing fruit. It is important to never make a choice based on fruit's appearance alone. At first glance, a peach may look ripe because of its rich color. But a number of less obvious attributes are equally important to qualify a peach as smoothie ready. First, determine whether the fruit has a fresh aroma. How heavy or dense is it? Is it firm, yet resilient to the touch? These characteristics are often more important than the fruit's color. The good news is that once you become a fruit connoisseur, you will find that it's actually quite easy to determine whether fruit is ripe and smoothie ready or not.

I am certain that as you become more familiar with the wide array of fruit available, you will delight in the excitement of including them in this new generation of deliciously enticing smoothies. As you navigate the aisles of your favorite farmer's market or produce department, I hope you find the following information useful in your quest for the best nature has to offer.

APPLE
Apples are believed to have originated in Central Asia and the Caucasus, but they have been cultivated since prehistoric times. They were brought to the United States at the beginning of the seventeenth century and later to Africa and Australia. Today, more than a hundred varieties of apples are commercially grown in the United States.

Apples, whether red, green, or yellow, all have a firm, crisp flesh. They are a rich source of fiber. Some apples have a sweet flavor with a hint of tartness, while others are less sweet and more tart. Most apples are delicious when made into a smoothie, but your flavor preference will determine the best variety for you.

Selection: When choosing an apple, look for one that is firm and crisp with a smooth, tight skin. Most important, the apple should have a sweet-smelling aroma. Avoid any apple that has a bruised or blemished skin. Buy the organic variety whenever possible. Most nonorganic apples are heavily sprayed with pesticides and later waxed to preserve and keep them looking fresh. This can potentially affect the taste, not to mention your health. Should you find a worm in an organic apple, simply remove the unwelcome visitor when you cut the apple, thereby removing any health or aesthetic concerns. Wash all apples in cool water and dry them well before cutting. Uncut apples can be stored in the crisper bin of the refrigerator for up to six weeks if they are kept separate from other fruits and vegetables.

APRICOT
The apricot is a round or oblong fruit measuring about two inches in diameter with skin and flesh that are golden orange in color. It is a very sweet and juicy fruit with a single, smooth stone. The apricot is native to northern China and was known to be a food source as early as 2200 b.c.

Selection: When choosing apricots, look for those that are well colored, plump, and fairly firm but yield slightly when gently pressed. An apricot that is soft to the touch and juicy is fully ripe and should be eaten or used in a smoothie right away. If an apricot is hard, it can be placed in a brown paper bag and allowed to ripen at room temperature for a day or two. Avoid any that are green or yellow in color as they may not yet be ripe. Refrigerate ripe apricots in the crisper bin of the refrigerator for up to a week. Wash them in cool water just before you are ready to use them.

BANANA
The banana has been around for so long that according to Hindu legend, it was actually the forbidden fruit of the Garden of Eden. It also is believed that the banana was widely cultivated throughout Asia and Oceania before recorded history and that the Spanish colonists introduced banana shoots to the New World in 1516.

Selection: Bananas are picked when they are green and sweeten as they ripen. When choosing a banana, look for one that is completely yellow. The riper a banana, or the more yellow its skin, the sweeter it is. Yellow bananas with green tips and green necks or bananas that are all yellow with light green necks also are ready to eat and use in a smoothie. Green bananas will ripen at room temperature in two or three days. Alternatively, they can be placed in a brown paper bag to accelerate the ripening process. If you add a tomato or apple to the bag, the bananas will ripen even faster. (Fruit cells produce a colorless gas, called ethylene, which stimulates ripening in many fruits and some vegetables. When a banana and an apple or tomato are placed in the same bag, the ethylene from the apple or tomato will help ripen the banana.) Ripe bananas can be stored at room temperature or in the refrigerator for a couple of days.

BLACKBERRY
The blackberry is a small black, blue, or dark red berry that grows on thorny bushes (brambles). These berries are oblong in shape and grow up to one inch in length. The United States is the world's dominant producer of blackberries. Blackberries are at their peak in flavor and availability from June through September, but may still be found in some supermarkets from November on into April.

Selection: When choosing blackberries, look for ones that are plump and solid with full color and a bright, fresh appearance. Place them in a shallow container to prevent the berries on top from crushing those on the bottom. Cover the container and store it in the crisper bin of the refrigerator for one to two days. Wash blackberries in cool water just before you are ready to use them.

BLUEBERRY
Native to North America, the blueberry has the distinction of being the second most popular berry in the United States. It has been around for thousands of years but was not cultivated until the turn of the twentieth century. Today, 95 percent of the world's commercial crop of blueberries is grown in the United States. Blueberries are at their peak in flavor from mid-April to late September. They are available in the southern states first and gradually move north as the season progresses.

Selection: When choosing blueberries, look for those that are plump and firm with a dark blue color and a silvery bloom. The bloom on blueberries is the dusty powder that protects them from the sun it does not rinse off. Avoid any berries that appear dull, as this may indicate that the fruit is old. Blueberries should be prepared in the same way as blackberries, washed just prior to use, but they can be stored for a longer time in the crisper bin of the refrigerator, from three to five days.

CHERRY
Cherries are small, round, red to black, and occasionally yellow fruit that grow on a tree. There are numerous varieties, but all of them fall into one of three categories: sweet, sour, or a hybrid of the two. Cherries grow in the temperate zones of Europe, Asia, and the Americas. It is believed that they originated in northeastern Asia and later spread throughout the temperate zones in prehistory carried by birds that ate the cherries and later dropped the stones. Cherries are available from late May through early August.

Selection: When choosing cherries, look for those that are dark red, plump, and firm with an attached stem. Store them in the crisper bin of the refrigerator for up to two days, and wash them in cool water just before you are ready to use them.

MANGO
Mangoes were cultivated in India and the Malay Archipelago as long as four thousand years ago. In the 1700s and 1800s, European explorers introduced the fruit to other tropical areas. Mangoes were first raised in the United States some time in the early 1900s.

The mango resembles a peach in appearance but is more elongated in shape. It has a thin, leathery skin that is waxy and smooth, and its color can be green, red, orange, yellow, or any combination. The skin surrounds a very aromatic and juicy pulp and a hard inner pit.

Selection: When choosing a mango, look for one that is very fragrant and plump around the stem area and gives slightly when pressed. No matter what the color of the mango, the best-flavored ones will have a yellow tinge when ripe. Mangoes also can be ripened at room temperature. To accelerate the process, place the mango and an apple in a brown paper bag and leave on the kitchen counter overnight. Once it has ripened, it can be stored in the crisper bin of the refrigerator for up to five days.

ORANGE
Fresh oranges are widely grown in Florida, California, and Arizona and are available all year long. The two major varieties are Valencia and navel. Two other varieties grown in the western states are Cara Cara and Moro (similar to the blood orange), both of which are available throughout the winter months.

Selection: When selecting an orange, look for one that is heavy for its size and firm. Avoid oranges with a bruised skin, indicating possible fermentation, as well as those with a loose skin, suggesting they may be dry inside. Although oranges can be stored at room temperature for a few days, their flavor is best when kept in the crisper bin of the refrigerator.

PEACH
Grown since prehistoric times, peaches were first cultivated in China. They were later introduced into Europe and Persia. It is believed that the Spaniards brought peaches to North, Central, and South America. The Spanish missionaries planted the first peach trees in California.

Numerous varieties of peaches are available, and they are broken down into rough classifications. One type of peach is the freestone, so named because the pit separates easily from the peach. Another variety is the clingstone, in which the pit is firmly attached to the fruit. The freestone is the peach most often found in supermarkets because it is easy to eat, while clingstones are frequently canned.

Selection: When picking peaches, look for ones that are relatively firm with a fuzzy, creamy yellow skin and a sweet aroma. The pink blush on the peach indicates its variety, not its ripeness. Avoid peaches with a wrinkled skin or those that are soft or blemished. A ripe peach should yield gently when touched. To ripen peaches, keep them at room temperature and out of direct sunlight until the skin yields slightly to the touch. Once they are ripe, store them in a single layer in the crisper bin of the refrigerator for up to five days. Wash peaches in cool water just before you are ready to use them.

PEAR
Pear is the name of a tree of the rose family and its fruit. It is believed that pears were eaten by Stone Age people. However, the pears we are accustomed to eating were first cultivated in southeastern Europe and western Asia as recently as 2000 b.c. Pear trees were introduced to the Americas when European settlers arrived in the 1700s.

Selection: Pears are a unique fruit because they ripen best off the tree. This explains why they are often so hard when you purchase them at the supermarket. Many pears have stickers that tell you the stage of ripeness, such as READY TO EAT or LET ME RIPEN FOR TWO DAYS. When choosing pears, look for ones that are firm and unblemished with a fresh pear aroma. To ripen pears, place them in a brown paper bag at room temperature for a few days. To kick-start the ripening process, place pears in a brown paper bag with a ripe banana or an apple. When they yield to gentle thumb pressure, the pears are ready to eat. Wash ripe pears in cool water and store them in the crisper bin of the refrigerator for two to five days.

PINEAPPLE
The pineapple is a tropical fruit that is native to Central and South America. In 1493, Christopher Columbus discovered pineapples growing on the island of Guadeloupe and brought them back to Spain. By the 1700s, pineapples were being grown in greenhouses throughout Europe.

Selection: When choosing a pineapple, look for one that has a fresh pineapple aroma at the stem end and a crown with crisp, fresh-looking green leaves. It should also be plump and symmetrical in size. Avoid any pineapples that have soft spots or discolorations. A ripe pineapple can be stored at room temperature for up to two days, or the fruit can be cut from the shell and refrigerated in an airtight container for three to five days.

RASPBERRY
It is believed that red raspberries spread all over Europe and Asia in prehistoric times. Because they were so delicious growing wild, it was not until the 1600s that raspberries were actually cultivated in Europe. Those cultivated in North America originated from two groups: the red raspberry, native to Europe, and the wild red variety, native to North America.

Selection: When choosing raspberries, it is always best to buy them when they are in season--usually starting in late June and lasting four to six weeks. If you are fortunate enough to have a local berry farm, take advantage of it by visiting at the beginning of the season to get the best pick. Select berries that are large and plump, bright, shiny, uniform in color, and free of mold. Avoid any that are mushy. Before refrigerating raspberries, carefully go through the batch and discard any that show signs of spoilage. Place the raspberries in a shallow container to prevent the berries on top from crushing those on the bottom. Cover the container and store it in the crisper bin of the refrigerator for one to two days. Wash raspberries in cool water just before you are ready to use them.

STRAWBERRY
Strawberries date as far back as 2,200 years ago. They are known to have grown wild in Italy in the third century, and by 1588, they were discovered in Virginia by the first European settlers. Local Indians cultivated the strawberry as early as the mid-1600s, and by the middle of the nineteenth century, this fruit was widely grown in many parts of North America.

The strawberry grows in groups of three on the stem of a plant that is very low to the ground. As the fruit ripens, it changes from greenish white in color to a lush flame red. The strawberry does not have a skin but is actually covered by hundreds of tiny seeds.

Selection: The best time to buy strawberries is in June and July when they are at their peak of juicy freshness. As with raspberries, if you are lucky enough to live near a strawberry farm, a pick-your-own day trip is a wonderful family outing as well as an excellent way to get the very best of the crop. Look for plump, firm, and deep-colored fruit with a bright green cap and a sweet strawberry aroma. Strawberries can be stored in a single layer in the crisper bin of the refrigerator for up to two days. Wash them with their caps in cool water just before you are ready to use them.

TANGERINE
Tangerines, also known as Mandarins, are a close cousin of the orange. Native to Southeastern Asia, they have been widely cultivated in orange-growing regions of the world. While tangerines resemble an orange, they are smaller in size and oblong in shape but can be slightly flat on each end. Another variety of tangerine is the clementine, sometimes called an Algerian tangerine. Clementines are a cross between Mandarin oranges and Seville oranges and are usually seedless. Because all tangerines have a loose, puffy skin, these sweet, juicy fruits peel easily, and their sections can be readily separated.

Selection: Choose tangerines that have a deep, glossy orange skin and are heavy for their size. Tangerines are usually ripe and ready to eat when you buy them, but they can be left on the kitchen counter for up to one week at a cool room temperature and then stored in the crisper bin of the refrigerator away from vegetables for up to two weeks.

FREEZING FRUIT
Because fruit is so perishable, you may want to freeze some while it is in season in order to store for later use. By purchasing an ample quantity to freeze, you can be certain of having on hand a supply of any fruit you know will not be available after a certain date when you need it to prepare one of your favorite smoothies. Also, there may be times when already ripened fruit isn't needed immediately. Freezing prevents overripening and allows fruit to be utilized at a later time.

To make a sinful smoothie with the optimal consistency, it is important that you freeze for thirty minutes or more any fresh fruit you use. Using partially frozen fruit also helps maintain your smoothie at an ideal icy-cold temperature.

Whether you are freezing for immediate use or for storage, the basic preparation is identical.

* When you are ready to freeze CHERRIES and APPRICOTS (which should be cut in half and their stones removed) or BERRIES, place them in a colander and rinse with a gentle stream of cool water. Pat them dry with a paper towel.

* To freeze a PEACH (remove its stone) or a PEAR (remove its stem and seeds), wash and then cut it into small pieces.

* To freeze a BANANA, remove its skin and either slice it or freeze it whole and then slice it later, before you use it.

* Before freezing ORANGES and CLEMENTINES (or TANGERINES), remove the peel and pith, break each into segments, and remove any seeds.

* To prepare APPLES and MANGOES for freezing, remove their peels and seeds or pits before cubing.

* When you are ready to freeze a PINEAPPLE, remove its top, the outer layering, and the core, then cut into cubes.

Place the prepared fruit on a baking sheet lined with freezer paper, plastic-coated side facing up to prevent it from sticking to the surface. (In a pinch, nonstick aluminum foil or parchment paper can be used instead.) If you are storing the fruit to use at a later date, transfer the frozen pieces to an airtight plastic bag large enough to hold them in a single layer. Label the contents and mark the date on the bag, and freeze for up to two weeks. Most fruit can be kept in the freezer that long without a loss of flavor. If you are preparing fruit for immediate use, freeze it for at least thirty minutes, after which time it will be ready to add to your other smoothie ingredients.

HOW MUCH FRUIT SHOULD I BUY?
To determine how much fruit you will need to make a sinful smoothie, consult the list below for an estimate of the quantity of fruit you'll actually end up with once the skin, hull, seeds, pit, and core are removed. You can use the average weight per individual fruit provided in the table or, to be more precise, you can weigh the fruit, using the supermarket scale, before you purchase it.

How Much Average Number
FRUIT to Buy Weight of Cups
Apple..................1 medium................6 ounces...........1 cup
Apricots..............3..............................8 ounces...........1 cup
Banana...............1 large..................10 ounces...........1 cup
Blackberries.......1/2 pint.................6 ounces.............1 1/4 cups
Blueberries........1/2 pint..................8 ounces............1 cup
Cherries.............19 to 20..................8 ounces............1 cup
Mango.................1 medium............10 ounces............1 cup
Orange................1 medium............10 ounces.............1 cup
Peach..................1 medium..............8 ounces............1 cup
Pear.....................1 medium.............6 ounces.............1 cup
Pineapple............1 medium.............3 pounds..............5 1/2 cups
Raspberries........1 box.....................6 ounces............1 1/4 cups
Strawberries.......7 to 8 medium.......6 ounces.............1 cup
Tangerine............1 small.................5 ounces............1/2 cup

From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

This _2 The Cream of the Crop: How to Select, Prepare, and Store Fresh Fruit recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.




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