How to Serve Fresh Fruits

Ingredients

• Oranges
• Grapefruit
• Melons
• Berries
• Cherries
• Currants
• Grapes
• Plums
• Pears
• Apples
• Bananas
• Peaches
• Pineapples

Method

1. 1

   Serve oranges, grapefruit, and melons very cold; wipe, divide halfway down from the stem end, remove seeds, and eat from the skin with a spoon, with or without sugar.

2. 2

   For berries, pick over, rinse, hull, drain, and serve with sugar.

3. 3

   Serve cherries and currants with their stems; grapes in clusters.

4. 4

   Wipe plums, pears, apples, and bananas and serve whole, or remove skin just before serving.

5. 5

   For peaches, wipe and serve whole, or pare, slice, and sweeten if preferred.

6. 6

   Cut pineapples in half-inch slices, pare, pick out the eyes, discard the hard center, add sugar, lemon juice, and a little water, and serve very cold.

7. 7

   Bananas may be sliced and combined with mashed and sweetened currants and raspberries.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 47. The excerpt below is the record exactly as published.

How to Serve Fresh Fruits Oranges, Grapefruit, and Melons. Serve very cold ; wipe ; divide halfway down from the stem end ; remove seeds, and eat from the skin with a spoon, with or without sugar. Berries and Small Fruits. Pick over ; rinse ; hull ; drain, and serve with sugar. Cherries and Currarits may be served with their stems and Grapes may be served in clusters. Plums, Pears, Apples, and Bananas. Wipe and serve whole, or if preferred, remove the skin just before serving. Peaches. Wipe and serve whole ; or pare, slice, and sweeten if preferred. Pineapples. Cut in half-inch slices ; pare ; pick out the eyes ; discard the hard center ; add sugar, lemon juice, and a little water, and serve very cold. Bananas may be sliced and combined with mashed and sweetened Currants

Cook this with the app: pantry check, scaling, and the assistant.