It may seem as though there's not much to a fruit salad other than tossing chopped fruit in a bowl, but a few simple tricks transform a flat fruit salad into something enticing to the eye and pleasing to the palate. From picking fruit with the same level of ripeness to spritzing fruit with lemon juice, these 10 tricks will help you make better fruit salads all year round.
A dried mango addiction is no laughing matter to your wallet. A small container can run you almost $10! That's just insane when a fresh mango costs about $2. Aside from costing too much at the health-food store, some dried mango is made with added sugar or preservatives. Save triply on money, calories, and chemicals by making your own homemade chewy treat.
The long wait is over — thank goodness! — and berries and stone fruit are returning to supermarket shelves (at absurdly low prices to boot). A textured Winter fruit salad has kept me going the past few months, but now I'm putting that recipe aside for this Spring- and Summer-forward fruit salad featuring all-new produce.
It's impossible to pinpoint what I love most about this combination of flavors. Sure, any old day you can combine a bunch of berries in a bowl, but here, mint, nutty Marcona almonds, and lemon zest and juice transform this into a fruit salad worthy of serving on a special occasion. The addition of sugar enhances the flavors in the fruit as well as releases more juices so the whole salad is marinated in a berry syrup.
Chips, salsa, and guac are great for Cinco de Mayo, but if you're looking for something extrarefreshing to complete your party spread,then turn to frutas con chile y limón. This Mexican pushcart favorite, made with just fruit, chili powder, lime, and salt, is a perfect way to bring street eats to your table. Start with your favorite assortment of produce (anything from sliced mangoes to cucumber crescents), and then serve it as they do on the street, only with an elevated twist. Watch our video to learn how to make this healthy snack party-perfect.
Hot-pink stalks of rhubarb and rosy-shouldered strawberries practically beg to be simmered together; add perfume-like cardamom to the mix, and it's hardly surprising that this crumble is a keeper. Even better, it's a low-effort proposition, perfect for casual entertaining or baking up as a spontaneous treat for oneself.
Particularly when working with cardamom, make certain to grind the spice fresh, as it rapidly loses its fragrance once pulverized to a powder. Other than that, this recipe is simple, satisfying, and more than worth the minimal effort expended — try it yourself tonight.
Spring is definitely in the air and we're pumped — not only for a newly sparkling kitchen (thanks to Spring cleaning!), but also, in particular, for the colorful and diverse produce that the season brings with it.
Perhaps you're as enthusiastic about the new crop as we are, and you know your vernal vegetables and fruits inside and out. Can you spot the Spring produce at farmers markets? Let's find out when you take this quiz.
If you're lucky, family trips to the farmers market are a year-round affair. No season, however, is as satisfying as the start of Spring. With spinach, strawberries, asparagus, and avocados taking center stage, it's tempting to fill bag after bag with the farm-fresh fruits and veggies. Here, 10 kid-friendly recipes that take advantage of the season's best produce, and the whole family can enjoy together.
In honor of Earth Day (next Monday, April 22), we want to take this week to appreciate all of the colorful, nutritious, flavorful produce that we get to enjoy. With that in mind, we scoured the shelves of our local Whole Foods Market for the most colorful ingredients, from bright red bell peppers to deep purple cabbage. We're going to be taking a look at all of the colors of the produce rainbow and chatting about our favorite ways to enjoy them. Keep checking all week long for lots of colorful culinary inspiration.
If you've never cooked, tried, or had anything to do with rhubarb, then this is the perfect introduction. Rhubarb is a pink-hued fruit that looks similar to celery stalks. It's incredibly tart, so many cooks opt to tone it down by mixing it with sweet fruits like strawberries.
However, this rhubarb galette does not try to hide its identity. A sprinkling of sugar and a buttery crust are all that is needed to complement and soften rhubarb's mouth-puckering tendencies.
Wrap the rhubarb filling in a pure butter pie crust, then bake the galette until the crust turns golden brown and the tips of the rhubarb begin to char.
The hardest part is allowing the galette to cool once it's out of the oven. Like letting steak rest after cooking it, the same applies to the galette. Cooling it enables the juices to seep back into the fruit and lets those fruit juices thicken slightly.
The galette's beautiful, swirled pattern makes it an eye-popping centerpiece for breakfast or brunch. Serve it at the table so everyone can watch the pink, gelatinous juices seep out from the center. The crumbly crust yields to a tender, tart filling that many described as tasting like the "essence of rhubarb."
It's still officially Spring, which means you can still enjoy the bounty of fresh fruits that sweeten up the season. Just like with peak Spring vegetables, enjoying these treats can be as easy as taking a juicy bite, but we've rallied together five recipes that highlight each fruit's delectable essence.