Fast Fruit Tips! · Prevent cut fruits such as apples and bananas from discoloring by dipping in lemon juice.

· Ripen fruits faster by placing in a brown paper bag punctured with holes. A ripe apple placed in the same bag will help other fruits ripen.

· Freeze mangoes by slicing and sprinkling with sugar, about a tablespoon to a cup of slices, for a better texture and flavor when thawed.

· Freeze bananas that are overripe. They also make delicious popsicles. · If bananas are darkened, peel and beat slightly. Pour into a plastic container and freeze until it is time to bake banana bread or cake. · Ripen green bananas or green tomatoes by wrapping them in a wet dish towel and placing them in a paper sack.

· Eat ripe papaya immediately or refrigerate only after ripened or when partially ripe to slow down ripening process. You can keep partially ripe papaya in the refrigerator for up to 2 weeks. Remove seeds from any uneaten portions and wrap prior to putting in the refrigerator.

· Peaches, mangoes, pears, nectarines, and melons should be ripened before refrigeration. Cut portions should be covered before refrigerating. Use all within 3-5 days except melons, which should be used as soon as possible after ripening for best flavor.

Fresh Vegetable Tips! · Roma tomatoes or other medium sized tomatoes can be frozen whole in a freezer bag to be used later in a sauce or stew. To remove the skin from a frozen tomato, place tomato under hot running tap water and rub the skin right off! · Chinese cabbage, bok choy, can be stored in plastic bags in the refrigerator for up to a week, but is best if used within 1-2 days.

· Leave tomatoes uncovered and at room temperature until ripened or place in a paper bag with holes and an apple to hasten ripening. Wash in water no cooler than the tomato itself to prevent absorption. Never refrigerate a whole tomato as its flesh becomes pulpy and it loses its flavor. Use ripe tomatoes within a few days.

· Lettuce and celery keep longer if you store them in paper bags instead of cellophane.

· If fresh vegetables are wilted or blemished, pick off the brown edges, sprinkle with cool water, wrap in paper towel and refrigerate for an hour or so.

· Soaking fresh vegetables or salad greens in water for any great length of time dissolves the minerals and reduces the vitamin content.

· Broccoli stems can be cooked in the same length of time as the flowers if you make "X" incisions from top to bottom through the stems.

· Lettuce will not wilt as quickly if you place a paper towel or napkin in the storage container.

· To keep other fruits and vegetables fresh, line vegetable compartment with paper towel to absorb excess moisture.

HOT LINKS!

· http://www.co.honolulu.hi.us/parks/programs/pom/
"City and County of Honolulu"
This link will take you straight to the People’s Open Markets schedule put out by the City and County of Honolulu. Open markets offer an abundance of local, fruits and vegetables at great prices!

· http://www.5aday.org
"5 A Day"
This informative website offers a gambit of information regarding fruits and vegetables: recipes, frequently asked questions, activities for your children, and much more.

· http://www.familyfoodzone.com/cooking/index.html
"Family Food Zone"
This site offers you more healthful recipes!

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