New Years !!!!!!!!

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Cristmas is over !!!hope you all had a great time. here are some yumy recipes to bring you into the new year.

New Years Meatloaf Recipe

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Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

 

Roasted New Red Potatoes

 

Ingredients

• 3 pounds small red new potatoes, halved
• 1/4 cup olive oil
• 1 teaspoon Salt and freshly ground black pepper

Directions

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

 

apple crannbery squares

Prep Time:40 min

Start to Finish:2 hr 40 min

makes:24 servings

Crust
1 1/2	cups all-purpose flour
1	tablespoon granulated sugar
1/4	teaspoon salt
1/2	cup margarine or butter
1	egg yolk
1/4	cup milk
Filling
8 1/2	cups thinly sliced, peeled baking apples (3 lb; about 9 medium)
1	cup granulated sugar
1/4	cup all-purpose flour
2	teaspoons ground cinnamon
1/2	teaspoon salt
1	cup chopped fresh or frozen (thawed) cranberries
Topping
1	cup all-purpose flour
1/3	cup packed brown sugar
1/3	cup margarine or butter, softened
1	cup caramel topping, heated
	Light vanilla ice cream, if desired
1.	Heat oven to 375°F. In large bowl, mix 1 1/2 cups flour, 1 tablespoon granulated sugar and 1/4 teaspoon salt. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk and milk with fork until well blended. Add to flour mixture; stir just until dry ingredients are moistened.
2.	On lightly floured work surface, roll dough with rolling pin into 15x11-inch rectangle; place in ungreased 13x9-inch pan. Press in bottom and 1 inch up sides of pan.
3.	In large microwavable bowl, microwave apples on High 6 to 8 minutes, stirring every 2 minutes, until apples are fork-tender. Stir in remaining filling ingredients except cranberries until well mixed. Spoon apple mixture over crust. Sprinkle with cranberries.
4.	In medium bowl, mix 1 cup flour, the brown sugar and 1/2 cup butter until crumbly; sprinkle over fruit.
5.	Bake 45 to 60 minutes or until topping is deep golden brown, apples are tender and filling is bubbly. Cool 1 hour before serving. Serve topped with caramel topping and, if desired, ice cream.

thanksgiving!!!!

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Can you beilive it? Thanksgiving already!! Here are some recipes that you will "thank" me for !!

Rosemary Roasted Turkey

Ingredients

3/4 cup olive oil

• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary

• 1 tablespoon chopped fresh basil
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• salt to taste
• 1 (12 pound) whole turkey

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Spice cake

Ingredients

• 2 1/2 cups bleached all-purpose flour
• 1/4 cup cornstarch

• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened until easily spreadable
• 2 cups dark brown sugar

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
3. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

sweet potato pie (video)

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here it is!!:

sweet potato pie!!!

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sweet potato pie

Ingredients

top tip: add whip cream on top for an extra yummy treat! 

• 2 cups mashed sweet potatoes
• 1/4 pound butter, softened
• 2 eggs, separated
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup evaporated milk
• 1/4 cup white sugar
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
3. Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
4. Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

cranberry cinnamon rolls

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cranberry cinnamon rolls

For dough

• 1/2 cup warm water (105–115°F)
• 2 (1/4-oz) packages active dry yeast (5 teaspoons)
• 1/2 cup granulated sugar
• 5 cups all-purpose flour plus additional for dusting
• 1 1/2 teaspoons salt
• 1 cup warm milk
• 2 large eggs at room temperature
• 1 stick (1/2 cup) unsalted butter, softened

For filling

• 1/4 cup water
• 1 1/3 cups granulated sugar
• 2 cups fresh or thawed frozen cranberries (9 oz)
• 1 stick (1/2 cup) unsalted butter, very soft
• 1/4 cup packed light brown sugar
• 1 teaspoon cinnamon
• 1 cup walnuts (optional), chopped

For glaze

The finished project. yummy!!

• 1 1/4 cups confectioners sugar
• 2 tablespoons milk

• Special equipment: a standing electric mixer fitted with dough hook; 2 (9- by 2-inch) round cake pans

Preparation

Make dough:
Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)

Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).

Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.

Prepare filling:
Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).

Form and bake buns:
Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.

Brush off excess flour, then spread evenly with butter with a small metal offset spatula.

Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.

Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.

Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 350°F while buns are rising.

Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.

Make glaze:
Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.

Serve buns warm or at room temperature.

Cooks' note: • Buns can be formed (but not allowed to rise and not baked) 1 day ahead and chilled, wrapped well in plastic wrap. Let rise at room temperature about 1 1/2 hours, loosely covered with plastic wrap, before baking.

pumpkin dinner.

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 Are you finished making your jack- o- lantern? Well don't let all those pumpkin insides go to waste. Here is a three course dinner meal that will have your little ghosts begging for more!

 

Roast Pumpkin with Cheese "Fondue"

yield: Makes 8 (main course) servings

active time: 25 min

total time: 2 hr

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety... more ›

Ingredients

• 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total)
• 1 (7-pound) orange pumpkin
• 1 1/2 cups heavy cream
• 1 cup reduced-sodium chicken or vegetable broth
• 1/2 teaspoon grated nutmeg
• 2 1/2 cups coarsely grated Gruyère (6 ounces)
• 2 1/2 cups coarsely grated Emmental (6 ounces)
• 1 tablespoon olive oil

Preparation

Preheat oven to 450°F with rack in lower third.

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.

Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled.

 

 

 Vegetarian Four Cheese Lasagna

Ingredients

• 2 cups peeled and diced pumpkin
• 1 eggplant, sliced into 1/2 inch rounds
• 5 tomatoes
• 1 pint ricotta cheese
• 9 ounces crumbled feta cheese
• 2/3 cup pesto
• 2 eggs, beaten
• salt and pepper to taste
• 1 (15 ounce) can tomato sauce
• fresh pasta sheets
• 1 1/3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Nutritional Information

Amount Per Serving  Calories: 451 | Total Fat: 29.5g | Cholesterol: 131

 

Pumpkin Apple Streusel Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 cups peeled, cored and chopped apple
•  
• 2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 teaspoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

sweet potato!!

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Sweet Potatoes

There is a fine line between a yam and a sweet potato, and from a culinary point of view, they are quite similar. The “yams” that are sold in the U.S. are actually a Louisiana variety of sweet potato with a moist texture and orange flesh. The USDA requires that sweet potatoes sold under the label “yam” always be accompanied by the words “sweet potato” to distinguish them from a true yam. Sweet potatoes look like potatoes with pointed ends. A true yam, from the species Dioscorea, is a starchy, less sweet edible root that looks more root like with twists and turns in its shape. Traditionally, sweet potatoes have white flesh. The orange-fleshed sweet potatoes grown in the U.S. have the variety name “yam”.

sweet potatoes: history

Sweet potatoes are believed to be native to the Americas. Both Louis XV’s and Empress Josephine's fondness of the sweet potato encouraged two short periods of popularity in the late 18th and early 19th centuries. African slaves in the South referred to the sweet potato as “nyami” because it reminded them of the starchy, edible tuber that was developed in their homeland. The Senegalese word “nyami” was eventually shortened to the word “yam”.

sweet potatoes: varieties/availability

Sweet potatoes are available year-round, with their peak season from September through December and in April and May. Most production is in the southern U.S. Approximately 40% of the U.S. crop is grown in North Carolina while another 40% is grown in Louisiana. California, Mississippi, Alabama and Texas make up the bulk of the remaining 20%.

sweet potatoes: selection

Choose sweet potatoes that are dry and show no signs of decay. Good potatoes will also be plump and smooth.

sweet potatoes: preparation/uses

Raw preparation
Sweet potatoes are not generally eaten raw. Before cooking, they should be washed thoroughly to rid them of all dirt. Use a stainless steel knife to cut sweet potatoes. Carbon knives cause sweet potatoes to darken.
Cooking
Sweet potatoes are a popular addition to soups and can be boiled and mashed. They can be grilled over medium coals for about 15 to 20 minutes, or until tender and browning. Sweet potatoes that have been cooked make a tasty baby food.
Baking
Sweet potatoes can be baked at 400 degrees for approximately an hour, depending on their size, or boiled for 20 to 30 minutes. A favorite recipe around the holidays is to mix syrup and brown sugar with cooked sweet potatoes and top with marshmallows to make a sweet potato casserole. Sweet potatoes can also be used in breads and muffins. Sweet potatoes can be cut into strips and baked for crispy fries.
Freezing
Sweet potatoes can be frozen sliced or mashed. They need to be boiled until tender. After boiling, slice or mash them and place them in freezer-safe containers. Add lemon juice to mashed sweet potatoes.

sweet potatoes: equivalents

1 lb. = 3 medium sweet potatoes
1 lb. = 1 3/4 cups mashed

sweet potatoes: handling, storage & care

Sweet potatoes should not be refrigerated. They should be washed thoroughly, only just before use.

sweet potatoes: nutrition

Sweet potatoes are a good source of beta carotene, calcium, iron, thiamine, fiber, vitamin E and vitamin C. Once baked, sweet potatoes provide twice the recommended daily allowance of vitamin A. They are low in sodium and cholesterol-free and are also free of fat and saturated fat.

Nutrition Facts Serving Size 1 medium, 5" long, 2" diam. (130g)

Amount Per Serving

Calories 100 Calories from Fat 0

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 70mg 3%

Total Carbohydrate 23g 8%

Dietary Fiber 4g 16%

Sugars 7g

Protein 2g

Vitamin A 120% * Vitamin C 30%

Calcium 4% * Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

sweet potatoes: fun facts

Studies have shown that sweet potatoes aid in steadying blood sugar levels and lowering insulin resistance, thus are a good food for diabetics despite its name “sweet”.

facts thanks to http://www.fruitandveggieguru.com

cranberries!

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 Here are some cool facts about cranberries:
Cranberries evoke feelings of the holidays for many people. Their short season peaks around Thanksgiving and Christmas, making them in plentiful supply for the holidays.

cranberries: history

Cranberries are native to North America. They have been part of the American diet since before the Pilgrims landed in Massachusetts. Cranberries were used in pemmican, a Native American high-protein combination of dried meat, melted fat and crushed cranberries. Cranberries are grown in bogs and harvested when the bogs are flooded.

cranberries: varieties/availability

Cranberries have a limited season and are available from September through December mainly from Massachusetts and Wisconsin.

While different varieties of cranberries exist, they are virtually indistinguishable to the consumer.

cranberries: selection

Most cranberries are sold bagged. Choose bags that do not have any moisture on them as moisture can cause cranberries to spoil. Choose cranberries that are firm.

cranberries: preparation/uses

Cranberries get lots of notice around the holidays, but they make a great addition to baked goods and meals year-round.
Raw preparation
Cranberries are rarely eaten raw. The hardness of the berries makes them difficult to eat. Cooking
Cranberries are most often turned into sauces or relishes. To make fresh whole cranberry sauce, boil cranberries in water and sugar until the berries pop open and the liquid around them has thickened. Refrigerate for several hours before serving. Cranberries can be used in smoothies or made into cordials.
Baking
Cranberries can be used in everything from cookies to muffins to breads. Cranberries’ tart flavor is a perfect complement to the sweetness of apples in pies and fruit crisps. Freezing
Cranberries can be frozen in resealable bags, which will prevent dehydration. Do not thaw cranberries when you are ready to use them. Just rinse with cold water and use them immediately after removing them from the freezer. Cranberries will lose their crispness when thawed.

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cranberries: equivalents

1 lb. cranberries = about 4 cups

cranberries: handling, storage & care

Cranberries can be stored in the refrigerator for two to three weeks. Before using, sort and rinse in cold water.

cranberries: nutrition

Cranberries contain nearly as much vitamin C as citrus. They are also rich in anthocyanins, antioxidants that appear to help prevent cancer and protect brain cells from damage.
A ½ cup serving of cranberries contains 30 calories and 10 percent of the U.S. Recommended Daily Allowance of vitamin C. They are low in sodium and contain fiber and pectin.

cranberries: fun facts

• Cranberries are nearly 90 percent water.
• Ripe cranberries will bounce.
• Some cranberry bogs have been producing berries for 100 years.

the fruit and veggie of the month

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the fruit of the month is ........ cranberry, and the veggie of the month is....... sweet potato !

its october!!

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Its October!! Time to get out those pumpkins to make jack-o-lanterns and pop that pie in the oven. the leaves are turning there majestic colors of orange, red and gold. Here are a few cool poems to get you in October mood : 

                                                       October :

                                          His store of nuts and acorns now

                                             the squirrel hastes to gain, 

                                           And sets his house in order for 

                                              the winters dreary reign.

                                                          - Joyce Cary 

                                                 The Pumpkin

                         

                            "When all the cows were sleeping
                            And the sun had gone to bed,
                               Up jumped the pumpkin,
                                And this is what he said:

                             I'm a dingle dangle pumpkin
                                With a flippy floppy hat.
                            I can shake my stem like this,
                             And shake my vine like that."

                                                      - author unknown 

Did you know ? :

this is a cosmos flower

•  The October flower is the cosmos 
• Halloween is Oct. 30th  

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Broiled Grapefruit Crisp

 

Ingredients

• 1 large grapefruit, cut in half
• 1/4 cup old-fashioned oats
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• Dash of salt
• 2 teaspoons butter

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
3. Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
4. Cook under the broiler until the topping is golden brown, about 10 minutes.

Fruit of the month!!!!!!!!!!!!!!

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Grapefruit
Grapefruit consumption has dropped since the 1980s. It is often attributed to research that suggests grapefruit and grapefruit juice can either intensify or eliminate the effect of certain prescription drugs. Another factor thought to influence grapefruit consumption is that grapefruit is not convenient enough for today’s busy families. Florida is the United States’ main source of fresh grapefruit, with about 80% of the market share, but there is considerable production in Texas, California and Arizona and imports are available from Canada and Mexico. The U.S. is the largest producer of grapefruit. 
 Where they came from
Grapefruit are believed to be a mutation of the pummelo or a cross between a pummelo and an orange. Pummelos are similar to grapefruit, but their skin is green, the flavor is milder and they are much larger. Grapefruit received the name because they grow in clusters like grapes.

When are they available ? Grapefruit is available throughout the year, with most abundant supplies from January through May.

Several kinds of grapefruit are marketed, but the primary difference is between the seedless and seeded varieties as well as the pink- or red-flesh varieties. White-flesh grapefruit are also available. Pummelos or Chinese Grapefruit Pummelos or Chinese grapefruit are the largest of the citrus fruit. The peel is thick and green, while the interior is white or pink. They are somewhat milder than regular grapefruit, but are very aromatic.  Grapefruit selection Grapefruit that are heavy for their size and with thin skin are usually the best quality and the juiciest. Due to handling during transportation, grapefruit often have surface defects which do not affect the quality of the fruit. But if they have rough or wrinkled skin, soft or water-soaked areas the taste or juiciness could be affected or could be signs of decay. Raw preparation Grapefruit is most often eaten raw. It can be peeled and sectioned like oranges and added to fruit salad or halved crosswise and eaten with a spoon. For a tart flavor, grapefruit can be added to salads. Cooking Grapefruit can be cooked and served by itself or used in dips, sauces or salad dressings. Grapefruit juice can be used in a variety of drinks or squeezed for its juice, which can be drunk by itself. Grapefruit can be added to stir-fry dishes and lightly cooked near the end of the cooking time. Baking Grapefruit can be used in cakes and breads, but is not often baked. Freezing Grapefruit has a long shelf-life and can be store in the refrigerator for six to eight weeks. It is not generally frozen.

fruit of the month !!!

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Over the years, avocados have gotten a bad rap as a high-fat food. However, avocados contain "good" fat and while they contain more fat than most fruits, they can still be part of a healthy diet. Avocados are most popular as an ingredient in guacamole, but they make a great addition to salads and sandwiches, as well. there are 7 kinds of avocados: 


Bacon
Bacon avocados have a green skin that darkens slightly when ripe. The oval-shaped fruit varies in size from 6 to 12 ounces. The Bacon avocado variety is available from fall to spring.

Fuerte
This pear-shaped avocado remains green and, like all avocados, will yield slightly to the touch when ripe. The Fuerte avocado ranges in size from 5 to 14 ounces and is grown in California from late fall through the spring.

Gwen
This oval-shaped variety is available from California from April through October. The Gwen avocado ranges in size from 6 to 15 ounces. This avocado is similar to the Hass variety but is slightly larger.

Hass
This avocado dominates production. The Hass avocado is grown year-round. Hass avocados turn purplish-black when ripe. This variety of avocado can range in size from 5 to 12 ounces.


Pinkerton
Pinkerton avocados have an elongated pear shape. They are rather large, ranging in size from 8 to 18 ounces. This variety of avocado is available from early winter through spring. Its green skin of the avocado darkens when it is ripe.

Reed
This large summer variety of avocado has a round shape and is available from the beginning of summer through early fall. The size of this avocado ranges from 8 to 18 ounces. Its skin remains green when ripe.

Zutano
This early-season avocado has a pear shape and shiny green-yellow skin. It is available from September through the first part of winter. Zutano avocados range in size from 6 to 14 ounces.

Avocados do not ripen on the tree, so many sold in the store still need to be ripened. When looking for fruit to use immediately, seek out avocados that yield slightly to the touch. If you want to use the avocado later, look for a firm fruit. Do not buy avocados with dark sunken spots or that are cracking open.
Avocados made a name for themselves as the main ingredient in guacamole, but they have a myriad of other uses.

Raw preparation

Avocados can be used in salads, on sandwiches and in appetizers. Avocados can make a great addition when cubed and added to many varieties of salads. They can also be sliced and used on sandwiches or in place of lunch meat on the sandwich.
Avocados have lost popularity for fat-conscious consumers because of their high fat content. However, avocados contain healthy monounsaturated fat, so consumers should not shy away from using them.
To peel an avocado, slice the avocado in half lengthwise. Twist the halves apart. Use a spoon to pry out the seed. Either scoop out the meat or turn one half over and starting at one end, remove the peel.
To keep a cut avocado from browning, dip it in lemon juice and cover with plastic wrap. Avocados can be turned into baby food by simply mashing the avocado to the correct consistency. Avocados include important nutrients for a baby's development, including potassium and vitamin E.

Cooking

Avocados can be lightly cooked, but are generally best served raw.