Jump to content
  • Sign Up

Rate this topic

Recommended Posts

This isn't exactly a recipe, but I bought and cracked open a fresh coconut tonight. If you've never tried it, and can tolerate it, there is nothing like eating coconut fresh, right out of the shell. It stores well in a container in the fridge. My grandmother used to have it when we would visit her. It's a food that I've reintroduced successfully, and I don't have many of those, so I'm pretty exited about it. Just use caution removing it from the shell, it's a little tricky at first until you get the hang of it, but it's well worth it :)

 

Share this post


Link to post
Share on other sites

if you keep a little water in the container, it will lat longer and keep it from drying out although we do  dry  a lot of them too and use them in baking 

This isn't exactly a recipe, but I bought and cracked open a fresh coconut tonight. If you've never tried it, and can tolerate it, there is nothing like eating coconut fresh, right out of the shell. It stores well in a container in the fridge. My grandmother used to have it when we would visit her. It's a food that I've reintroduced successfully, and I don't have many of those, so I'm pretty exited about it. Just use caution removing it from the shell, it's a little tricky at first until you get the hang of it, but it's well worth it :)

Share this post


Link to post
Share on other sites

I never thought about that. I usually think of excess water as a bad thing which is true for storing something like lettuces or cucumber. But that's a great idea for cut fruit and some cut vegetables too. Jicama is a good example. I appreciate this tip so much as I eat more produce than anything right now.

 

Do you know anything about storing fruit and vegetable is those green bags, or do you use plastic or glass containers to store them?

Share this post


Link to post
Share on other sites

I store things in glass and plastic or puree and  freeze for future use. what you have to be careful of is the ethylene gas from bananas as they ripen  which forces things with to ripen too.

I never thought about that. I usually think of excess water as a bad thing which is true for storing something like lettuces or cucumber. But that's a great idea for cut fruit and some cut vegetables too. Jicama is a good example. I appreciate this tip so much as I eat more produce than anything right now.

 

Do you know anything about storing fruit and vegetable is those green bags, or do you use plastic or glass containers to store them?

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...