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Fruit Basket Gifts

Posted on December 12, 2022 by Karen Blakeslee

A holiday tradition is to give gifts of fruits and nuts (along with other products). Usually these are placed in an attractive basket, wrapped with cellophane covering, and brought (or shipped) to your house. It is important that the fruit contained inside is kept in cool conditions to maintain its quality for as long as possible. Thus, it is wise to disassemble the fruit basket as soon as you receive it and place the fruit in refrigerated storage. If all the products in the basket are tree fruits (such as apples, pears, oranges or grapefruit), you can place the entire basket in a cool place- around 40 degrees F for best results. If the basket contains any bananas or other tropical fruits (with the exception of citrus), remove those fruits and store them separately. About 3-4 weeks is about as long as you can expect to store these fruits without some shriveling and loss of crispness.

Source: www.ksuhortnewsletter.org/newsletters/care-of-gift-fruit-baskets4637187

The Popularity of Mandarin Oranges

Posted on August 11, 2022 by Karen Blakeslee

Browse the fresh fruit section of your favorite grocery store and you likely see easy-to-peel citrus fruit more available than ever.

These small mandarin fruits include clementines, tangerines, and satsumas. They are easier to peel than a standard orange and are a good source of vitamin C and beta-carotene which changes to vitamin A after consumption.

Currently, mandarin fruit consumption has been on the rise with U.S. consumers eating 7 pounds per year versus 9 pounds of oranges per year. It is projected that mandarin consumption will take over oranges in 2025.

Source:

Food Technology, July 2022

Buying Guide for Kansas Fruits and Vegetables

Posted on March 16, 2022 by Karen Blakeslee

Buying Guide Produce As local farmers markets make plans to open for the growing season, shoppers can plan ahead by knowing what is available at different times of the year.

The K-State Research and Extension Buying Guide for Kansas-Grown Fruits and Vegetables is a great tool to help you choose many nutritious seasonal fruits and vegetables. Local farmers can also answer questions about the foods they grow to help you try something new or find a new way to enjoy the tasty treats. Within the publication are charts you can print out for a handy reference.

Looking for a farmers market near you? The Kansas Department of Agriculture From the Land of Kansas program has a list of registered markets at www.fromthelandofkansas.com/market/list.

Tips on Canning Fruit

Posted on September 19, 2021 by Karen Blakeslee

Peach season is about over and apples are ready for harvest. Canning fruit is a great way to preserve them for later use. When canning, there is flexibility on the liquid used in the jars.

Water can be used by itself if you are reducing sugar intake. Just know the quality of the fruit may be reduced without the sugar.
Sugar syrup can range from 10-50 percent sugar. This adds sweetness, protects the color and texture.
Fruit juice can add some sweetness and complement the fruit itself. For example, for apples, use apple juice.

Learn more on preserving fruit at www.rrc.k-state.edu/preservation/recipes.html.

Preserving Fruit Pureé

Posted on September 19, 2021 by Karen Blakeslee

Fruit leather — Use lined food dehydrator trays to easily dry fruit leather. Photo: NCHFP

If a fruit has instructions to be canned, you can make a fruit pureé and have it ready for an easy side dish or snack.

These recommendations should not be used with bananas, dates, figs, Asian pears, tomatoes, cantaloupe and other melons, papaya, persimmons, ripe mango or coconut. There are no home canning recommendations available for pureés of these products.

Wash, peel and remove pits or seeds. Place fruit in a large saucepan and add one cup water per quart fruit. Cook slowly until fruit is soft. Add sugar if desired. Protect light colored fruit with a color protector such as ascorbic acid.

A food mill is best to make a pureé. If using a food processor, it will add a lot more air which is difficult to remove during preparation and canning.

See complete instructions from the National Center for Home Food Preservation. Fruit pureé can also be dried into fruit leather for nutritious snacks.

September is National Fruits & Veggies Month

Posted on July 18, 2021 by Karen Blakeslee

As part of the 2021 International Year of Fruits and Vegetables, the Produce for Better Health Foundation has designated September as National Fruits & Veggies Month.

Fruits and vegetables are available year around as fresh, canned, dried or frozen. Many Americans do not meet the recommended daily intake of produce.

The goal of this promotion is to raise awareness and benefits in eating fruits and vegetables to have a more diversified and well-balanced diet. It also focuses on the problem of food waste and loss associated with the fact that fruits and vegetables are highly perishable.

How can you help promote fruits and veggies? Resources are available to share messages via social media, cooking ideas, learning about produce used in different cultures, or create food challenges.

There are educational resources to help consumers include fruits and vegetables into their daily diet plan, not just during September.

Slowing Onset of Alzheimer’s Disease

Posted on July 18, 2021July 27, 2021 by Karen Blakeslee

Alzheimer’s disease is currently incurable, but ongoing research is showing that tea and berries could reduce the potential onset of the disease. The USDA study conducted at Tuft’s University shows more evidence that a healthy diet can be beneficial.

Flavonoids are plant nutrients known for their antioxidant, antiviral, and anticancer properties and are found in berries, tea, dark chocolate, and other foods. The study followed 2,809 people over 20 years showed a positive benefit of increased fruits and vegetables to help slow the onset of Alzheimer’s. Those who consumed more plant foods containing flavonoids were more than 50% less likely to develop symptoms of Alzheimer’s.

So what can it hurt? Eating more fruits and vegetables adds other nutritional benefits too! And now a variety of berries are in season. Freeze them for later use to add to any meal.

USDA Pomological Collection

Posted on March 17, 2021 by Karen Blakeslee

In the late 1800’s, the USDA hired an artist for the USDA Division of Pomology. Her name was Debora Griscom Passmore, a watercolor artist. Many of her works are found in publications such as the USDA Bulletin No. 7, Fruit Industry and the Yearbook of the United States Department of Agriculture, 1902-1992. For the time period, her artistic work was unmatched and is considered one of the USDA’s prized possessions.

Along with thousands of portraits of fruit, she also painted a collection of flowers and cacti. See the digital collection on the USDA National Agricultural Library website.

Source: Deborah Griscom Passmore Watercolors

Source:

U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library, Beltsville, MD 20705

Have A Plant™

Posted on May 9, 2019 by Karen Blakeslee

What’s your “veggie vessel?” How do you “finish with fruit?” Learn more at https://fruitsandveggies.org/

The Produce for Better Health Foundation is an organization that links public health and industry, government agencies and non-profit organizations. They have been known as “Fruits & Veggies—More Matters.” This year they changed their brand name to “Have A Plant™ to better reflect consumer research about eating a certain daily amount of fruits and vegetables.

Their website, https://fruitsandveggies.org/, has information on a variety of produce items, recipes, expert advice and educational series on a variety of topics.

Peach Jalapeno Jam

Posted on August 15, 2017 by Karen Blakeslee

Peaches are perfect this time of year! Savor the flavor now, and save it for later by preserving them in a variety of ways. Kick up the flavor of peaches by making a jam with peaches and jalapeno peppers. Try this recipe from Colorado State University.

Peach Jalapeno Jam

3 cups crushed peaches
(about 2 lbs, or 4 large peaches)
1/2 cup jalapeno peppers, finely chopped (about 1/4 pound, or 4-5 peppers)
1 cup water
3/4 cup cider vinegar
3/4 cup lemon juice
1 – 1 3/4 oz. package powdered pectin
4 cups sugar

Wash, pit, and crush peaches. Wash peppers, remove stems and seeds, and chop finely. Combine peaches, peppers, water, vinegar, and lemon juice in a 5-6 quart pot. Bring to a boil, then reduce heat and simmer 20 minutes, stirring often to prevent scorching.
Add pectin to the peach/pepper mixture. Bring to a boil over high heat, stirring constantly. Add sugar, stirring well to dissolve completely. Bring to a full rolling boil, stirring constantly. Boil hard for 2 minutes. Remove from heat and skim foam, if needed.

Ladle into sterile, hot, half-pint jars, leaving 1/4-inch headspace. Wipe jar rims with a dampened clean paper towel. Adjust two-piece lids. Process in a boiling water bath for 10 minutes at 1000-6000 feet above sea level. Yield: 4-5 half-pint jars.

For tips on general canning and freezing of peaches, see www.bookstore.ksre.ksu.edu/pubs/mf1182.pdf.

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