Easy To Prepare Pears—Recipes You Can Make On Your Own!
By Dorit author of Celebrating Our Raw Nature
For the recipes, ask an adult to core the pears for you. Make sure they core the pear from the bottom of the fruit, using a paring knife. It is not necessary to pare (peel) a pear. Their tender, edible skin is an additional source of fiber, which is important for your regular eliminations. Just make sure that you wash it well before eating it or using it in the recipes.
For a pretty presentation…
If you wish to make a pretty presentation, cut a pear lengthwise (leaving the stem intact is a very easy way to do so). You will see that in the recipes they are also easily quartered, sliced, or chopped. Just know that once cut, the flesh of a pear will quickly turn brown as it is exposed to air. It will be helpful to either use a ceramic knife, which will prevent this, or dip the cut pears in a bowl of water with a small amount of lemon juice added to it.
Lemon is a citrus fruit, and you probably like citrus fruits a lot.
Do eat them when you feel the need to! Citrus fruits are an excellent source of Vitamin C. They’re also a good source of both fiber (yes, again, the fiber!) and folic acid.
Did you know that navel oranges are sweet and seedless?
They’re easy to peel, so you can take them anywhere, and eat them anytime. So when you are going to be away from home for an extended period of time, be sure to take one with you. They can also be used in salads and dessert, which is why you will find them in some of the recipes in this book. It is best to choose oranges that are firm and smooth-skinned. When oranges are heavy for their size, they are ripe and juicy.
If you like making and drinking orange juice, then these are the ones to use.
Avoid oranges that have any soft spots or signs of mold. Remember to wash oranges thoroughly before cutting, peeling, or zesting to remove any wax or pesticide residue. Orange peel provides wonderful flavor to many dishes. To make orange zest, ask an adult to use a zester or the fine holes of a grater, and remove just the colored part of the peel (the white pith tastes bitter). One medium orange yields about one tablespoon of grated zest.SHARE THIS