New answers tagged fruit
Mango skin has an oil (natural, not an artificial pesticide) that commonly causes a reaction similar to poison oak or poison ivy. Not everyone is affected - your family probably has the good luck to be immune. http://en.wikipedia.org/wiki/Mango#Potential_for_contact_dermatitis
I've ripened a pineapple at home after buying - turn upside down in a vase, works great!! Turns from green to more of a yellow-greenish color - bottoms always ripen first. Don't ripen too long though.
While many pictures show them deep red (perhaps for the dramatic effect?), even orange flesh wih only some red tinge is normal. Even the wikipedia link you gave in the question states: The Moro is a "deep blood orange" meaning that the flesh ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, to nearly black. The color of ...
Generally acids will inhibit the gelling process of gelatin, as I found when I tried to make a lemon jelly once and failed! Pineapple, as well as having its own particular enzymes is also fairly acidic so in your case it was probably this combination of factors. If you are using juice sometimes you can boil it to reduce before adding gelatin and cooling.
It's the sugar in the fruit. Sugar tends to hold heat FAR longer than other substances. I can't give you a whole post regarding the chemistry and thermodynamics of it all, but sugar is one of those molecules that tends to hold heat quite well.
The same phenomenon occurs with tomato sauce on pizza, or vegetables in a casserole: the moist filling feels much, much hotter than surrounding crust or noodles. In short, this phenomenon is caused by differing thermal properties of the materials involved. The quoted excerpts below (from PhysLink.com) provide some explanation of the physics involved, and ...
As the instructions on the box say, you shouldn't put fresh pineapple (or kiwi-fruit) in the Jell-O. Apparently pineapple has an enzyme called bromelain that breaks up the gelatin into its component amino acids. You can use canned pineapple instead as the pineapple is cooked during the canning process and this denatures the bromelain.
The optimum amount of time depends on what you want to achieve: If you aim for alcohol-infused fruit, you should be fine with a short time. The taste of the fruit will start to change after only a few hours (think of soaking fruit for a punch), from then the extraction of fruit flavours into the alcohol continues. For this approach, choose a liquor that ...
In my experience, there are many factors at play. Proof Higher-proof results in faster infusion. I once did strawberries in 150 proof vodka with sugar and it was intensely infused within weeks, and never really dramatically changed after that. However, you may need to dilute the product substantially to get something drinkable. (I almost always used the ...
Put the fruit in cold water keeps it from going brown AND helps it stay fresh. Or put vinegar and sugar, or suger syrup over the top. Both works well but I recommend the suger syrup as the fruit will taste a bit sweeter as opposed to the vinegar solution
Tamarind is used both ripe and unripe. The ripe tamarind is used to make pastes and such or is eaten raw, its what most people in the west are familiar with. The unripe, or green, tamarind is used much the same way a bay leaf is, you peel it and drop it in your curry and hope you don't bite into it. Be sure you know whether your recipe calls for the green or ...
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