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    Tips for Cooking with Fruit 


  • To keep cut apples from discoloring, sprinkle them with fresh lemon juice.
  • Apples ripen quickly at room temperature; ten times as fast as an apple kept at 32° Fahrenheit.


  • To get the most juice out of your lemon, microwave it for 20 seconds before juicing or roll it between you hand and the countertop for about 30 seconds.
  • 1 large lemon equals 4 tablespoons of lemon juice.
  • 1 large lemon equals ¼ cup of lemon juice.


  • To hurry the ripening process of a pear, keep it at room temperature wrap it in paper or enclosed it in a paper bag ventilated with a few holes.


  • Ripe bananas can be stored in the refrigerator for a few days to extend their usage time before they become too ripe. Once they are placed in the refrigerator their peel will turn brown but this will not affect the flesh of the banana.
  • When mashing a banana, add a little lemon juice to prevent it from discoloring.
  • If a banana is in a fruit salad, sprinkle it with a little lemon juice or pineapple juice to prevent it from browning.
  • To accelerate ripening of a banana, place them in a brown paper bag with an apple. To slow ripening, refrigerate.
  • To hurry the ripening process of other fruit, store a banana with it.  


  • To ripen a firm avocado, place it in a paper bag or in a fruit basket at room temperature within a few days.
  • A ripe avocado can be kept refrigerated for up to a week if they have not been sliced.

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