organicfacts--2020-06-05--How To Ripen An Avocado

How To Ripen An Avocado

How many of us have left an avocado to ripen on the kitchen counter , only to find out that we ’ ve overdone it and it ’ s now a bitter mushy fruit ?
There is little doubt that avocado is a powerhouse of nutrients .
But to get its delicious butteriness , you have to hit the right window of avocado ripeness .
Too early and it won ’ t be palatable .
Too late and it would be too mushy and mealy .
So how do you ripen an avocado ?
Here ’ s a handy guide @ @ @ @ @ @ @ Ripen an Avocado ?
Avocados , like bananas , are ripened after they are harvested .
Which means that most of us buy an avocado when it is bright green and unripe .
Hence , we have the challenge of spotting our avocado when it is just the right stage of ripeness .
To know when it is good to eat , here ’ s a step by step guide : Step 1 : Know how ripe it is You have to first determine where your avocado falls on the ripeness scale .
@ @ @ @ @ @ @ about how long it would take to reach its maturity .
Keep in mind that this time table is just a guide .
You need to keep checking the ripeness of your avocado at regular intervals .
Press the avocado gently with your palm to check how soft and ripe it is .
It will be roughly in any of these stages : • Firm : Bright green in color , it will be firm and not yield to gentle pressure .
It will take 4 to 5 days to ripen .
• @ @ @ @ @ @ @ but still won ’ t quite yield to pressure .
This is an almost ripe stage which will take a day or two to ripen properly .
The color can vary , but it ’ s usually darker green .
So , it ’ s better to not go by color alone .
• Ripe : Ready-to-eat ripe avocados are dark in color .
But again , the color can vary .
So , use the pressure test .
The ripe avocado will yield to gentle pressure , but not feel mushy .
@ @ @ @ @ @ @ feel mushy in places .
The inside will have patches of dark yellow or brownish flesh .
It is quite unpalatable and unsafe to eat .
The easiest and most fuss-free way to ripen an avocado is to just leave it on the counter for 3-5 days , depending on its ripeness .
Far too many people tend to rely on the fruit ’ s color to judge its ripeness .
But as we ’ ve explained above , this is risky because colors can vary .
A ripe avocado is not always @ @ @ @ @ @ @ just overshoot the ripeness window and end up with an unpalatable mushy fruit .
Use the pressure test to keep checking your avocado twice a day , so that you know just when it ripens .
If you want to hurry up the ripening process , put the avocado in a brown bag , preferably with a banana or an apple .
The ethene or ethylene gas from the ripe fruits ( banana or apple ) causes the breakdown of the avocado ’ s cell walls , causing it to ripen quickly .
@ @ @ @ @ @ @ process .
How to Quickly Ripen an Avocado ?
The brown bag is the quickest way to ripen an avocado .
But what if you want it ripened in a few minutes .
Our recommendation would be to go out and buy a ripe avocado !
But if that ’ s not possible and you already have the fruit ( albeit , unripe ) , there are a couple of hacks you can follow .
But first a disclaimer , none of these methods fully ripen the avocado .
The flesh may soften @ @ @ @ @ @ @ an avocado ’ s USP is sorely lacking .
Keep in mind that these methods would work on a ‘ breaking ’ avocado and not a very firm fruit .
Both of these methods use heat to trigger the ripening process .
It uses avocado ’ s own ethylene gas to quicken its ripening .
In an oven : It ’ s a three-step process where you heat the avocado to help ripen it quickly .
• Wrap the avocado in an aluminum foil and place in a dish .
• ‘ Bake @ @ @ @ @ @ @ Check if it has softened .
If not , repeat the process until it softens .
In a microwave : We use the same heat method to hasten the ripening .
Since the microwave heats faster , in theory , this is the quickest way to ripen an avocado .
However , in reality , what you get is very far from the ripe green , creamy avocado we all love .
So , use this method only if you absolutely have to .
• Prick the skin with a fork at a @ @ @ @ @ @ @ • On a low setting , microwave the fruit for 30 seconds .
• Check for ripeness .
If it ’ s still firm , repeat the previous step till you get a softened fruit .
Once your avocado has ripened , you must store it properly immediately .
According to the California Avocado Commission , a marketing and trade association for avocado producers , ripe avocados must be stored in a refrigerator .
Cut avocado will brown very quickly if kept outside .
This is because of the enzymes in the fruit @ @ @ @ @ @ @ that lovely lime-green color is to sprinkle it with a little lime juice or lemon juice .
If you don ’ t have either , a bit vinegar will do in a pinch .
Wrap up the cut fruit tightly in a plastic wrap and store it in the fridge .
It will stay for a couple of days .
Can You Eat an Unripe Avocado ?
Absolutely , an unripe avocado is perfectly safe to eat .
We wouldn ’ t recommend eating the rock hard ones though .
It would be @ @ @ @ @ @ @ in its ‘ breaking ’ stage , when it is just a little short of ripening , can be eaten .
Although , it won ’ t have the soft velvety texture of a ripe avocado .
What To Do With an Unripe Avocado ?
Did you cut your avocado too soon ?
Fear not , there are many ways to enjoy the avocado , and remember , it ’ s still full of goodness .
There are two ways to go if you ’ ve cut your avocado too soon .
Option @ @ @ @ @ @ @ will take a few days .
Option B involves consuming the unripe fruit .
If you are going for option A , then follow our instructions for storing the avocado and let it ripen in the fridge .
Option B means you get to eat it immediately .
Unripe avocado flesh is quite firm .
The trick is to cook it to soften the flesh .
You can wrap it up in bacon and bake it in the oven or use it as a little bowl to bake an egg .
We have @ @ @ @ @ @ @ Recipe for an easy and delicious weeknight supper .

by Paromita Datta last updated - ✓ Evidence Based
How many of us have left an avocado to ripen on the kitchen counter, only to find out that we’ve overdone it and it’s now a bitter mushy fruit? There is little doubt that avocado is a powerhouse of nutrients. But to get its delicious butteriness, you have to hit the right window of avocado ripeness. Too early and it won’t be palatable. Too late and it would be too mushy and mealy. So how do you ripen an avocado? Here’s a handy guide for you to follow.
How to Ripen an Avocado?
Avocados, like bananas, are ripened after they are harvested. Which means that most of us buy an avocado when it is bright green and unripe. Hence, we have the challenge of spotting our avocado when it is just the right stage of ripeness. To know when it is good to eat, here’s a step by step guide:
Step 1: Know how ripe it is
You have to first determine where your avocado falls on the ripeness scale. It would give you a good idea about how long it would take to reach its maturity. Keep in mind that this time table is just a guide. You need to keep checking the ripeness of your avocado at regular intervals. Press the avocado gently with your palm to check how soft and ripe it is. It will be roughly in any of these stages:
Firm: Bright green in color, it will be firm and not yield to gentle pressure. It will take 4 to 5 days to ripen.
Breaking: It will feel softer, but still won’t quite yield to pressure. This is an almost ripe stage which will take a day or two to ripen properly. It’s usually a dark green color, though it can vary. So, it’s better to not go by color alone.
Ripe: Ready-to-eat ripe avocados are dark in color. Again, the color can vary. So, use the pressure test. The ripe avocado will yield to gentle pressure, but not feel mushy.
Overripe: The overripe avocado will feel mushy in places. The inside will have patches of dark yellow or brownish flesh. It is quite unpalatable and unsafe to eat.
Step 2: The countertop rest
The easiest and most fuss-free way to ripen an avocado is to just leave it on the counter for 3-5 days, depending on its ripeness. Far too many people tend to rely on the fruit’s color to judge its ripeness. But as we’ve explained above, this is risky because colors can vary. A ripe avocado is not always a uniform dark color. You may just overshoot the ripeness window and end up with an unpalatable mushy fruit. Use the pressure test to keep checking your avocado twice a day, so that you know just when it ripens.
Step 3: Brown bag it
If you want to hurry up the ripening process, put the avocado in a brown bag, preferably with a banana or an apple. The ethene or ethylene gas from the ripe fruits (banana or apple) causes the breakdown of the avocado’s cell walls, causing it to ripen quickly. Avoid using a plastic bag for this process. [1]
How to Quickly Ripen an Avocado?
The brown bag is the quickest way to ripen an avocado. However, what if you want it ripened in a few minutes? Our recommendation would be to go out and buy a ripe avocado! If that’s not possible and you already have the fruit (albeit, unripe), there are a couple of hacks you can follow. First a disclaimer, none of these methods fully ripen the avocado. The flesh may soften, but the buttery creaminess that is an avocado’s USP is sorely lacking. Keep in mind that these methods would work on a ‘breaking’ avocado and not a very firm fruit.
Both of these methods use heat to trigger the ripening process. It uses avocado’s own ethylene gas to quicken its ripening.
In an oven: It’s a three-step process where you heat the avocado to help ripen it quickly.
Heat the oven to 200 degrees Fahrenheit.
Wrap the avocado in an aluminum foil and place in a shallow baking dish.
‘Bake’ the avocado for 10 minutes. Check if it has softened. If not, repeat the process until it softens.
In a microwave: We use the same heat method to hasten the ripening. Since the microwave heats faster, in theory, this is the quickest way to ripen an avocado. However, in reality, what you get is very far from the ripe green, creamy avocado we all love. So, use this method only if you absolutely have to.
Prick the skin with a fork at a few places to vent the heat.
Place it on a microwave-safe dish.
On a low setting, microwave the fruit for 30 seconds.
Check for ripeness. If it’s still firm, repeat the previous step till you get a softened fruit.
How to Store a Ripe Avocado?
Once your avocado has ripened, you must store it properly immediately. According to the California Avocado Commission, a marketing and trade association for avocado producers, ripe avocados must be stored in a refrigerator. Cut avocado will brown very quickly if kept outside. This is because of the enzymes in the fruit. The trick to keep it looking that lovely lime-green color is to sprinkle it with a little lime juice or lemon juice. If you don’t have either, a bit vinegar will do in a pinch. Wrap up the cut fruit tightly in a plastic wrap and store it in the fridge. It will stay for a couple of days. [2]
Can You Eat an Unripe Avocado?
Absolutely, an unripe avocado is perfectly safe to eat. We wouldn’t recommend eating the rock hard ones though. It would be too firm and unpalatable. The fruit in its ‘breaking’ stage, when it is just a little short of ripening, can be eaten. Although, it won’t have the soft velvety texture of a ripe avocado.
What To Do With an Unripe Avocado?
Did you cut your avocado too soon? Fear not, there are many ways to enjoy the avocado, and remember, it’s still full of goodness. There are two ways to go if you’ve cut your avocado too soon. Option A involves letting it ripen, which will take a few days. Option B involves consuming the unripe fruit. If you are going for option A, then follow our instructions for storing the avocado and let it ripen in the fridge.
Option B means you get to eat it immediately. Unripe avocado flesh is quite firm. The trick is to cook it to soften the flesh. You can wrap it up in bacon and bake it in the oven or use it as a little bowl to bake an egg. We have a Stir Fry With Avocado & Egg Recipe for an easy and delicious weeknight supper.


organicfacts--2020-06-08--Traditional Korean Radish Kimchi Recipe

Traditional Korean Radish Kimchi Recipe

If there is one thing that food can do , it is to bring people from different parts of the world together .
Gastrodiplomacy , as it ’ s commonly known , is based on the assertion of finding a way to people ’ s hearts through their stomachs .
Every country has its own cuisine with which it brands itself , using its delicacies as soft power .
If the Italians have their pizzas and pasta , the Japanese have their sushi and ramen , the Americans their hamburgers , and the Indians their biryanis .
Likewise , the @ @ @ @ @ @ @ kimchi .
Kimchi is known for its health benefits as much for its interesting flavor .
( Check out our article on 10 Surprising Benefits Of Kimchi ) to know more about it .
There are different kinds of kimchi .
The one that we all know and read about the most is baechu kimchi ( napa cabbage kimchi ) .
But today we shall talk about yet another type of kimchi – the radish kimchi , also known as kkakdugi .
Kkakdugi when translated in English means fermented diced radishes .
Radish @ @ @ @ @ @ @ radishes , and red Korean chili powder is predominantly a flavorful mix of sour , spicy , and umami .
The flavor of the dish can vary depending on the freshness and variety of radishes used , the amount of salt or sugar used in preparing it , and the total time taken to ferment the dish .
While winter radishes are slightly sweet and peppery , the summer ones tend to be bitter , but they too can be used to prepare the dish .
All you may need to do is @ @ @ @ @ @ @ .
The tradition of making kimchi , also known as kimjang , is an age-old tradition that has been uniting villages and neighborhoods since time immemorial in turning different types of vegetables into a source of food and nutrition for people .
Radish kimchi is a dish made with radish , ginger , garlic , chili peppers , sugar , and salt .
The eclectic mix of ingredients is then pickled and fermented and aged in pots away from direct sunlight .
Like other fermented foods , it is prepared in bulk and @ @ @ @ @ @ @ mason jars and kept in a cool environment to allow the mix to ferment for months together .
What makes radish kimchi a delicacy is its eclectic mix of flavors .
• Spicy : To add the spicy element to your radish kimchi , use red Korean chili powder , cayenne pepper , or red pepper .
The red chili pepper gives the kimchi its signature red color .
While you can adjust the spiciness as per your preference , radish kimchis are usually made light and mild .
• Sweet : The @ @ @ @ @ @ @ So if you are using it , you may go easy with the sugar component .
However , if you are using radishes that are bitter or a little too peppery in flavor , then you may have to add more sugar to it .
The sugar also kickstarts the process , by giving the something to feed on .
• Umami : To give the radish kimchi an umami flavor , you can add fish sauce or fish paste .
You can choose to make your kimchi without adding the fish ingredients @ @ @ @ @ @ @ have a lighter and fresher taste .
But , if you insist on having the quintessential umami flavor , this is a must .
• Salty : Use non-iodized or kosher salt as iodized salt is likely to prevent fermentation .
• Garlic : This is also a very important component that is added to your radish kimchi .
During the fermentation process , the garlic gives out a deep and strong flavor .
But also ensure that you do not add too much garlic to the preparation as it could turn bitter @ @ @ @ @ @ @ : Given that radish kimchi , or for that matter any kimchi , is a fermented dish , it is predominantly sour to taste .
During the fermentation process , the bacteria produce lactic acid , which lends the dish a tart and pungent flavor .
Now that we have looked at the individual flavors of radish kimchi , let us take a look at the detailed recipe given below .
How To Use Radish Kimchi ?
As far as Korean cuisine goes , kimchi , and in this case , radish kimchi @ @ @ @ @ @ @ dish .
You can either have it as an appetizer just as it is , or add it to stews to enhance its flavor .
Likewise , you can use it to enhance the flavor of noodles , fried rice , sandwiches , or any kind of stir-fry .
You can also have it as a side dish to your spicy marinated steak , or simply use it as a delicious garnish to your grain bowl to give it a tangy and spicy spin .
This kimchi can also add a nice crunchy @ @ @ @ @ @ @ .
You can also add radish kimchi to your scrambled eggs to give it an interesting spicy-tart touch .

by Ishani Bose last updated -
If there is one thing that food can do, it is to bring people from different parts of the world together. Gastrodiplomacy, as it’s commonly known, is based on the assertion of finding a way to people’s hearts through their stomachs. Every country has its own cuisine with which it brands itself, using its delicacies as soft power. If the Italians have their pizzas and pasta, the Japanese have their sushi and ramen, the Americans their hamburgers, and the Indians their biryanis. Likewise, the Koreans are known for their all-pervasive dish- kimchi.
Kimchi is known for its health benefits as much for its interesting flavor. Check out our article on 10 Surprising Benefits Of Kimchi to know more about it. There are different kinds of kimchi. The one that we all know and read about the most is baechu kimchi (napa cabbage kimchi). But today we shall talk about yet another type of kimchi – the radish kimchi, also known as kkakdugi. [1]
What is Radish Kimchi?
Kkakdugi when translated in English means fermented diced radishes. Radish kimchi made traditionally with daikon or Korean radishes (also known as moo), and red Korean chili powder is predominantly a flavorful mix of sour, spicy, and umami. The flavor of the dish can vary depending on the freshness and variety of radishes used, the amount of salt or sugar used in preparing it, and the total time taken to ferment the dish. While winter radishes are slightly sweet and peppery, the summer ones tend to be bitter, but they too can be used to prepare the dish. All you may need to do is add more sugar to offset the bitterness.
How to Make Radish Kimchi?
The tradition of making kimchi, also known as kimjang, is an age-old tradition that has been uniting villages and neighborhoods since time immemorial in turning different types of vegetables into a source of food and nutrition for people. Radish kimchi is a dish made with radish, ginger, garlic, chili peppers, sugar, and salt. The eclectic mix of ingredients is then pickled and fermented and aged in pots away from direct sunlight. Like other fermented foods, it is prepared in bulk and then later on divided into different perfectly-airlocked mason jars and kept in a cool environment to allow the mix to ferment for months together. What makes radish kimchi a delicacy is its eclectic mix of flavors. [2]
Spicy: To add the spicy element to your radish kimchi, use red Korean chili powder, cayenne pepper, or red pepper. The red chili pepper gives the kimchi its signature red color. While you can adjust the spiciness as per your preference, radish kimchis are usually made light and mild.
To add the spicy element to your radish kimchi, use red Korean chili powder, cayenne pepper, or red pepper. The red chili pepper gives the kimchi its signature red color. While you can adjust the spiciness as per your preference, radish kimchis are usually made light and mild. Sweet: The typical Korean radish is naturally sweet. So if you are using it, you may go easy with the sugar component. However, if you are using radishes that are bitter or a little too peppery in flavor, then you may have to add more sugar to it. The sugar also kickstarts the fermentation process, by giving the bacteria something to feed on.
The typical Korean radish is naturally sweet. So if you are using it, you may go easy with the sugar component. However, if you are using radishes that are bitter or a little too peppery in flavor, then you may have to add more sugar to it. The sugar also kickstarts the fermentation process, by giving the bacteria something to feed on. Umami: To give the radish kimchi an umami flavor, you can add fish sauce or fish paste. You can choose to make your kimchi without adding the fish ingredients. Kimchi sans fish ingredients will automatically have a lighter and fresher taste. But, if you insist on having the quintessential umami flavor, this is a must.
To give the radish kimchi an umami flavor, you can add fish sauce or fish paste. You can choose to make your kimchi without adding the fish ingredients. Kimchi sans fish ingredients will automatically have a lighter and fresher taste. But, if you insist on having the quintessential umami flavor, this is a must. Salty: Use non-iodized or kosher salt as iodized salt is likely to prevent fermentation.
Use non-iodized or kosher salt as iodized salt is likely to prevent fermentation. Garlic: This is also a very important component that is added to your radish kimchi. During the fermentation process, the garlic gives out a deep and strong flavor. But also ensure that you do not add too much garlic to the preparation as it could turn bitter and smell a lot.
This is also a very important component that is added to your radish kimchi. During the fermentation process, the garlic gives out a deep and strong flavor. But also ensure that you do not add too much garlic to the preparation as it could turn bitter and smell a lot. Sour: Given that radish kimchi, or for that matter any kimchi, is a fermented dish, it is predominantly sour to taste. During the fermentation process, the bacteria produce lactic acid, which lends the dish a tart and pungent flavor.
Now that we have looked at the individual flavors of radish kimchi, let us take a look at the detailed recipe given below.
Sweet and Tangy Cubed Radish Kimchi Recipe (Kkakdugi) Enjoy the tart, pungent, sweet and spicy flavor of homemade radish kimchi! 0 from 0 votes Print Pin Prep Time: 1 hour 15 minutes Cook Time: 2 days Total Time: 2 days 1 hour 15 minutes Servings: 50 servings Author: Ishani Bose [3] [4] Pin Ingredients Basic Ingredients 1/3 cup of kosher salt/ non-iodized salt
3-4 Korean radishes medium-large
4-5 scallions Seasonings 2 tbsp fish sauce
3 tbsp of minced garlic
2/3 cup of Korean red chili pepper flakes
1 tsp of grated ginger
2 tbsp of sugar (more if using a different variety of radish) Instructions To make radish kimchi, start off by properly cleaning the radishes. Scrub all the dirt and impurities from the radishes. If the skin is not clean, you can peel off the skin. Thereafter, cut the radishes into 1-inch cubes and place them in a large bowl.
Once the radishes are cut in cubes and placed in a bowl, sprinkle kosher salt or non-iodized salt over all the cubes and toss them properly to ensure that it is evenly spread. Now let the cubes sit this way for 30-40 minutes so that the radish cubes soften and let out some liquid.
In the meantime, prepare the seasoning ingredients and keep in a separate bowl. Ensure that they are properly mixed. Let it rest this way for a while till the red pepper flakes get properly dissolved and become pasty in texture.
Meanwhile, drain the liquid from the radish cubes using a colander. Ensure that you don't rinse the radish cubes as that can adversely affect the flavor of the vegetable. Note that radishes have a lot of water content. During the fermentation process, more water will be released, as a result of which, the kimchi will have a thick gravy.
Once the radishes are properly drained, place them in a bowl and add the scallions and seasoned ingredients. Mix everything really well, preferably with your hand so that it is evenly coated with the ingredients. Ensure that you are wearing gloves while mixing the ingredients and the radish cubes. You can taste the radish at this point to gauge the taste. It must be a little too salty to taste at this point. You can add the other ingredients at this point if you think it requires so.
Now take an airtight container and place the radishes in it. Keep pushing them inside the container with your hand so that there are no air pockets between the cubes. Depending on how fast you want your kimchi to ferment and ripen, leave the airtight mason jar out at room temperature. Thereafter, keep it inside the refrigerator. The longer you keep the kimchi inside the fridge, the better it will taste. It is ideal to have it after a week or two of keeping it inside the refrigerator as the flavors will properly mature this way and stay on for longer. Notes You can use any type of radish you want to make this kimchi, but understand that different types of radish taste differently, and hence you may need to alter the ingredients accordingly. For instance, add more sugar while using the summer radish as it tends to have a bitter taste.
Here we have made use of fish sauce for the umami flavor, but some also like to add salted shrimps for the same.
How To Use Radish Kimchi?
As far as Korean cuisine goes, kimchi, and in this case, radish kimchi, can be served with almost every dish. You can either have it as an appetizer just as it is, or add it to stews to enhance its flavor. Likewise, you can use it to enhance the flavor of noodles, fried rice, sandwiches, or any kind of stir-fry. You can also have it as a side dish to your spicy marinated steak, or simply use it as a delicious garnish to your grain bowl to give it a tangy and spicy spin. This kimchi can also add a nice crunchy texture and hot-tart flavor to savory pancakes. You can also add radish kimchi to your scrambled eggs to give it an interesting spicy-tart touch.


Coriander Vs Cilantro

What do you use in a recipe that calls for coriander ?
The fresh leaves or the seeds ?
Most of you may think of it as a knotty question but the answer is actually very simple .
And , for those who are guessing that there is no difference between coriander and cilantro , you will be surprised to know that there is .
Take a look at it in this article .
Both coriander and cilantro come from the same plant , Coriandrum sativum .
It consists of the leaves , stalks , and seeds .
Most people @ @ @ @ @ @ @ leaves and stalks as cilantro or Chinese parsley and the seeds as coriander .
But the story does not end here .
Cilantro is actually a Spanish word for coriander .
And interestingly , many European countries like the United Kingdom , know the fresh leaves and stalks as coriander and the seeds as coriander seeds .
Since this tends to bring us back to square one , let us stick to cilantro for leaves and coriander for seeds and take a look at the other differentiating factors .
Cilantro has a citrusy @ @ @ @ @ @ @ refreshing herbs to some but people who hate it say that cilantro tastes like soap .
Coriander , on the other hand , has a warm , spicy , and nutty flavor .
It is combined with other spices like cumin in many recipes .
Cooking with these two is easy when you know that cilantro is used as an herb and coriander is used as a spice .
Cilantro makes for a great garnish in Mexican , Chinese , Indian , and Thai dishes .
Use it in any dish that calls @ @ @ @ @ @ @ also add it to your green juices and smoothies .
If you like having Indian sauces , cilantro is the perfect ingredient as it is used to make chutney .
You can use it in the following recipes : Coriander has a spicy kick .
So , add it to your preparations like soups , kebabs , meat , and curries .
You can add it in a powdered form in doughs and batters .
The whole or the cracked form can be used for meat rubs and sauces like gremolata .
If @ @ @ @ @ @ @ start , you can use coriander in the following recipes : While both of these belong to the same parent , you can not use any of these as an alternative for the other .
A 100 g serving of raw cilantro consists of 92.21 g of water .
Also , it is a rich source of vitamins like vitamin A , K , C , and E. Contrary to this , 100 g of coriander is made up of only 8.9 g water .
It does not rank high in vitamin content @ @ @ @ @ @ @ like calcium , iron , magnesium , phosphorus , and potassium .
It is also rich in protein and fiber .
You can buy cilantro from the farmers market near your house .
Choose fresh , green , and crisp leaves over yellow and droopy ones .
Coriander is easily available in local stores and supermarkets in the spice section .
If possible , select the whole seeds instead of the powdered form .
The powder seems to lose its flavor quickie .
So it is best to buy the seeds and grind @ @ @ @ @ @ @ A tip from the author : The leaves and stalks of this plant are also known as coriander in some parts of the world .
So do make it a thumb rule to check the coriander-related ingredients in a recipe thoroughly before you start cooking .

by Jinal Gangar last updated - ✓ Evidence Based
What do you use in a recipe that calls for coriander? The fresh leaves or the seeds? Most of you may think of it as a knotty question but the answer is actually very simple. And, for those who are guessing that there is no difference between coriander and cilantro, you will be surprised to know that there is. Take a look at it in this article.
Coriander Vs Cilantro: What’s the difference?
Both coriander and cilantro come from the same plant, Coriandrum sativum. It consists of the leaves, stalks, and seeds. Most people in the United States refer to fresh leaves and stalks as cilantro or Chinese parsley and the seeds as coriander. But the story does not end here. Cilantro is actually a Spanish word for coriander. And interestingly, many European countries like the United Kingdom, know the fresh leaves and stalks as coriander and the seeds as coriander seeds. Since this tends to bring us back to square one, let us stick to cilantro for leaves and coriander for seeds and take a look at the other differentiating factors.
Taste and Smell
Cilantro has a citrusy flavor and fragrance. It tastes like refreshing herbs to some but people who hate it say that cilantro tastes like soap. [1]
Coriander, on the other hand, has a warm, spicy, and nutty flavor. It is combined with other spices like cumin in many recipes.
Culinary Uses
Cooking with these two is easy when you know that cilantro is used as an herb and coriander is used as a spice.
Cilantro makes for a great garnish in Mexican, Chinese, Indian, and Thai dishes. Use it in any dish that calls for an herby flavor. You can also add it to your green juices and smoothies. If you like having Indian sauces, cilantro is the perfect ingredient as it is used to make chutney. You can use it in the following recipes:
Coriander has a spicy kick. So, add it to your preparations like soups, kebabs, meat, and curries. You can add it in a powdered form in doughs and batters. The whole or the cracked form can be used for meat rubs and sauces like gremolata. If you don’t know where to start, you can use coriander in the following recipes:
While both of these belong to the same parent, you cannot use any of these as an alternative for the other.
Nutrition
A 100 g serving of raw cilantro consists of 92.21 g of water. Also, it is a rich source of vitamins like vitamin A, K, C, and E. [2]
Contrary to this, 100 g of coriander is made up of only 8.9 g water. It does not rank high in vitamin content but it is comparatively rich in minerals like calcium, iron, magnesium, phosphorus, and potassium. It is also rich in protein and fiber. [3]
Buying
You can buy cilantro from the farmers market near your house. Choose fresh, green, and crisp leaves over yellow and droopy ones.
Coriander is easily available in local stores and supermarkets in the spice section. If possible, select the whole seeds instead of the powdered form. The powder seems to lose its flavor quickie. So it is best to buy the seeds and grind them whenever you need the spice.
A tip from the author: The leaves and stalks of this plant are also known as coriander in some parts of the world. So do make it a thumb rule to check the coriander-related ingredients in a recipe thoroughly before you start cooking.


organicfacts--2020-06-11--How To Cook, Store & Freeze Spinach

How To Cook, Store & Freeze Spinach

Spinach is perhaps one of the most underrated dietary greens .
The last time someone went gaga over spinach was Popeye who made his debut just a little less than a century ago !
Since then , these lovely greens have been relegated to side dishes or accompaniments .
And yet , there is so much you can do with spinach , from quiches to dips , and soups .
We tell you some easy ways to cook spinach , whether by sauteing , blanching , or steaming .
You can also learn about the right way to store and @ @ @ @ @ @ @ calcium , vitamins , and minerals , spinach is one of the most nutritionally rich greens for your diet .
Learn more about the benefits of spinach in our article on Spinach : Top 15 Benefits , Nutrition , & Recipes .
When it comes to cooking spinach , most people have been doing it quite wrong .
Unlike other greens like kale or collard , spinach does not need a long braising time .
It takes just about a couple of minutes .
There are three main ways of cooking spinach , @ @ @ @ @ @ @ We used Martha ’ s Stewart ’ s quick steamed spinach .
Of the three , this seemed like a clear winner because there was no fat involved and we could season it later in any way we wanted .
All you have to do is wash the spinach and while the water is still clinging to the leaves , place it in a wide pan over medium heat .
Keep moving around the spinach with a pair of tongs .
Do not walk away .
The spinach is done in just a @ @ @ @ @ @ @ gas as soon as it just collapses and the tender stalks look soft .
You can store it like this for up to three days in the refrigerator .
Sauteing involves cooking the spinach quickly over medium heat with some form of fat .
This is an easy and super-quick way of cooking the spinach that is ready to eat .
Another popular method of cooking spinach is by blanching .
Bring a pan of water to a roiling boil , add the washed spinach , and make sure that it is immersed @ @ @ @ @ @ @ in the water till the stems are no longer rigid .
It will take less than a minute if the stems are tender .
Quickly drain the spinach in a colander and dunk it immediately in ice-cold water .
We recommend that you keep the water bath ready before putting the spinach in the boiling water .
Timing is important because the quick dunking will ensure that the spinach does not cook further and retains its lovely green color .
Let it remain in the cold water till it cools down and immediately @ @ @ @ @ @ @ squeeze out any excess moisture .
Blanched spinach can be seasoned with salt , pepper , butter or a drizzle of olive oil before serving .
You can also store it in the fridge to use later .
What is The Best Way to Prepare Your Spinach ?
The best way to take your spinach is to not prepare it at all !
Instead , eat it in its raw form , preferably with some form of dairy .
According to a 2019 research , published in the journal Food Chemistry , boiling @ @ @ @ @ @ @ the loss of the antioxidant lutein in the spinach .
The more you subjected it to heat , the more was the loss of lutein .
The optimal method of getting the most from your spinach is by liquifying , preferably with some dairy .
So , juices and smoothies win the contest .
Here ’ s a selection of some easy and quick spinach juices and recipes : The trouble with spinach and indeed , any dietary greens , is how quickly it can spoil .
How many of us have bought @ @ @ @ @ @ @ slimy bits a day later ?
There are a few ways to store your spinach .
Needless to say , it must be stored in the refrigerator .
But before that there are a few things you have to do : • Make sure that your spinach is fresh and bright green when you buy it .
Avoid bunches with yellowed leaves or where you see the leaves wilting at the edges .
Check the stalks .
Tender stalks mean they come from a young plant .
• As soon as you get @ @ @ @ @ @ @ and check again for any yellowing , wilting leaves , or slimy bits .
Discard these .
• Wash your spinach thoroughly under running water and dry them .
A salad spinner works best here .
At the very least , use a kitchen towel to pat them dry .
Once you have washed and dried your spinach , you are ready to store them .
The trick is to make sure that you minimize the build-up of any moisture in your stored greens .
There are three ways to do this : @ @ @ @ @ @ @ up the spinach in a paper towel , put it in a sealable plastic bag .
Seal the bag , taking care to remove as much air as possible .
The paper towels will soak up any water and keep the greens fresh for at least 4-5 days .
In a plastic container : Wrap up the spinach in a paper towel and put it in a lidded plastic container .
Make sure that the container is closed tightly .
This has a slightly longer life than the bagged method with the greens @ @ @ @ @ @ @ Freezing it : If you want to store it long-term , freezing your spinach is the best way to go .
You have to cook the spinach and then freeze it .
Freezing fresh spinach is not recommended .
You will find that the leaves will become slimy very quickly .
To freeze spinach , you have to cook it before .
Cook the spinach by sauteing or steaming it as explained above .
Let the cooked spinach cool down , put it in a container , and freeze it .
Alternatively , @ @ @ @ @ @ @ spinach in an ice-cube tray .
This will give you ready-to-use smaller portions .
Add the frozen spinach directly from your freezer to your quiche or lasagna when you are cooking .

by Paromita Datta last updated -
Spinach is perhaps one of the most underrated dietary greens. The last time someone went gaga over spinach was Popeye who made his debut just a little less than a century ago! Since then, these lovely greens have been relegated to side dishes or accompaniments. And yet, there is so much you can do with spinach, from quiches to dips, and soups. We tell you some easy ways to cook spinach, whether by sauteing, blanching, or steaming. You can also learn about the right way to store and freeze spinach.
An excellent source of calcium, vitamins, and minerals, spinach is one of the most nutritionally rich greens for your diet. Learn more about the benefits of spinach in our article on Spinach: Top 15 Benefits, Nutrition, & Recipes.
How to Cook Spinach?
When it comes to cooking spinach, most people have been doing it quite wrong. Unlike other greens like kale or collard, spinach does not need a long braising time. It takes just about a couple of minutes. There are three main ways of cooking spinach, sauteing, blanching, or steaming.
Steaming Spinach
We used Martha’s Stewart’s quick steamed spinach. Of the three, this seemed like a clear winner because there was no fat involved and we could season it later in any way we wanted. All you have to do is wash the spinach and while the water is still clinging to the leaves, place it in a wide pan over medium heat. Keep moving around the spinach with a pair of tongs. Do not walk away. The spinach is done in just a couple of minutes. Turn off the gas as soon as it just collapses and the tender stalks look soft. You can store it like this for up to three days in the refrigerator.
Sauteing Spinach
Sauteing involves cooking the spinach quickly over medium heat with some form of fat. This is an easy and super-quick way of cooking the spinach that is ready to eat.
Quick Spinach Sauté Recipe This basic spinach sauté is delicious as it is. It can also be used as a base for any number of dishes, from quiche to a quick Chinese stir-fry. 5 from 1 vote Print Pin Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 4 people Author: Paromita Datta [1] [2] Pin Ingredients 1 lb spinach
1 tbsp butter or olive oil
2 cloves garlic minced
salt to taste Instructions Start by prepping the spinach. The best way to cut spinach is to hold the spinach bunch gently by the leaves and cut the thick stems at their base in one go. Discard these. Don't worry if there are some thinner tender stalks still left. You can leave the leaves whole or cut them as per the length you want.
Wash and clean the leaves. Pat them dry with a kitchen towel. Alternatively, you can also use a salad spinner.
Melt the butter or heat the olive oil in a wide pan or wok over medium heat. If using butter, take care that it does not burn or brown.
Add the minced garlic and saute them lightly. Add the spinach just as the garlic is beginning to brown.
Saute the spinach in the garlicky butter or oil with a pair of tongs or a spatula. The spinach should just wilt. This will take only about a couple of minutes. Do not overcook the greens.
Make sure that the spinach is in one even layer. If your pan is too small to take all the leaves in one go, cook in batches. Cook as much as it can take, wait for it to just wilt and then add some more. Try to finish this process in two parts and avoid overcooking the spinach.
Your delicious sauteed spinach is ready! Notes You can add other ingredients in this basic saute to jazz up your spinach and make it a main dish. Add mushrooms with the garlic for spinach-mushroom stir-fry. Or add bacon to give it a 'meatier' lift.
Add cream and cheese to this saute and you have a spinach quiche filling!
Blanching Spinach
Another popular method of cooking spinach is by blanching. Bring a pan of water to a roiling boil, add the washed spinach, and make sure that it is immersed in the water. Let it remain in the water till the stems are no longer rigid. It will take less than a minute if the stems are tender. Quickly drain the spinach in a colander and dunk it immediately in ice-cold water. We recommend that you keep the water bath ready before putting the spinach in the boiling water. Timing is important because the quick dunking will ensure that the spinach does not cook further and retains its lovely green color.
Let it remain in the cold water till it cools down and immediately, drain the water. You can squeeze out any excess moisture. Blanched spinach can be seasoned with salt, pepper, butter or a drizzle of olive oil before serving. You can also store it in the fridge to use later.
What is The Best Way to Prepare Your Spinach?
The best way to take your spinach is to not prepare it at all! Instead, eat it in its raw form, preferably with some form of dairy. According to a 2019 research, published in the journal Food Chemistry, boiling, steaming, or pan-frying resulted in the loss of the antioxidant lutein in the spinach. The more you subjected it to heat, the more was the loss of lutein. The optimal method of getting the most from your spinach is by liquifying, preferably with some dairy. So, juices and smoothies win the contest. [3]
Here’s a selection of some easy and quick spinach juices and recipes:
How to Store Fresh Spinach?
The trouble with spinach and indeed, any dietary greens, is how quickly it can spoil. How many of us have bought a fresh bunch, only to find slimy bits a day later? There are a few ways to store your spinach. Needless to say, it must be stored in the refrigerator. But before that there are a few things you have to do:
Make sure that your spinach is fresh and bright green when you buy it. Avoid bunches with yellowed leaves or where you see the leaves wilting at the edges. Check the stalks. Tender stalks mean they come from a young plant.
As soon as you get home, open up the spinach bundle and check again for any yellowing, wilting leaves, or slimy bits. Discard these.
Wash your spinach thoroughly under running water and dry them. A salad spinner works best here. At the very least, use a kitchen towel to pat them dry.
Once you have washed and dried your spinach, you are ready to store them. The trick is to make sure that you minimize the build-up of any moisture in your stored greens. There are three ways to do this:
In a sealed plastic bag: Wrap up the spinach in a paper towel, put it in a sealable plastic bag. Seal the bag, taking care to remove as much air as possible. The paper towels will soak up any water and keep the greens fresh for at least 4-5 days.
In a plastic container: Wrap up the spinach in a paper towel and put it in a lidded plastic container. Make sure that the container is closed tightly. This has a slightly longer life than the bagged method with the greens staying fresh up to 10 days.
Freezing it: If you want to store it long-term, freezing your spinach is the best way to go. You have to cook the spinach and then freeze it.
How to Freeze Spinach?
Freezing fresh spinach is not recommended. You will find that the leaves will become slimy very quickly. To freeze spinach, you have to cook it before. Cook the spinach by sauteing or steaming it as explained above. Let the cooked spinach cool down, put it in a container, and freeze it. Alternatively, you can also freeze tablespoons of cooked spinach in an ice-cube tray. This will give you ready-to-use smaller portions. Add the frozen spinach directly from your freezer to your quiche or lasagna when you are cooking.


organicfacts--2020-06-12--Delicious Bacon-Wrapped Dates Recipe

Delicious Bacon-Wrapped Dates Recipe

If you are planning a party and are wondering what to prepare as appetizers for the evening , then you must surely include bacon-wrapped dates on the menu .
The combination of crispy , salty bacon together with sweet and chewy dates and melt-in-the-mouth good cheese seeped in between makes this a delicious starter .
They go extremely well with cocktails .
Given that you need only three ingredients to make this dish , it is quite simple to make it at home and works well even as a last-minute preparation .
So what are we waiting for ?
Let @ @ @ @ @ @ @ below .
Bacon-wrapped dates require three ingredients – bacon , dates , and cheese of your choice .
Wrapping the bacon around the dates is quite a fun activity .
All you need to do is stuff the date with cheese , wrap the bacon around it and stick a toothpick in it to hold it together .
Repeat this till your entire baking sheet is covered with bacon-wrapped dates .
You can assemble all this a day in advance and keep it ready in the refrigerator .
You can keep it in @ @ @ @ @ @ @ minutes before the guests are to arrive .
Let us look at each of the ingredients in great detail so that you can go ahead and effortlessly prepare the dish .
• Bacon : You can use bacon of any thickness for this recipe , however , the most preferred one would be the one which is not too thick or thin .
This ensures that it is thick enough to hold the date perfectly well without being too flimsy and yet be thin enough for the toothpick to pass through easily .
@ @ @ @ @ @ @ this appetizer , choose thumb-sized Medjool dates .
While assessing the quality and texture of the same , select the ones that appear to be soft and chunky and not and .
Once you are done selecting them , use a small serrated or paring knife to slice them 1/4″–1/8″ down lengthwise and remove the pit .
With that gone , you have space to fill the cheese in .
• Cheese : Feel free to choose any cheese you want to fill in the date once you remove the pit .
The @ @ @ @ @ @ @ it is naturally very creamy and adds a tarty flavor to the entire appetizer as a whole .
You can also alternate it with gouda or cheddar cheese .
Additionally , you can replace cheese with cheese .
If you want to add a bit of a nutty flavor to the ensemble , feel free to place an almond along with the cheese in the date and then wrap it with a bacon strip .
Come take a look at the detailed recipe in the card below .
How did you find our @ @ @ @ @ @ @ additional recipe notes to share with us ?
Do feel free to leave your views and notes in the comments section below .

by Ishani Bose last updated -
If you are planning a party and are wondering what to prepare as appetizers for the evening, then you must surely include bacon-wrapped dates on the menu. The combination of crispy, salty bacon together with sweet and chewy dates and melt-in-the-mouth good cheese seeped in between makes this a delicious starter. They go extremely well with cocktails. Given that you need only three ingredients to make this dish, it is quite simple to make it at home and works well even as a last-minute preparation. So what are we waiting for? Let us get started with the detailed recipe below.
How To Make Bacon-Wrapped Dates?
Bacon-wrapped dates require three ingredients – bacon, dates, and cheese of your choice. Wrapping the bacon around the dates is quite a fun activity. All you need to do is stuff the date with cheese, wrap the bacon around it and stick a toothpick in it to hold it together. Repeat this till your entire baking sheet is covered with bacon-wrapped dates. You can assemble all this a day in advance and keep it ready in the refrigerator. You can keep it in the oven for baking just a few minutes before the guests are to arrive. Let us look at each of the ingredients in great detail so that you can go ahead and effortlessly prepare the dish.
Bacon: You can use bacon of any thickness for this recipe, however, the most preferred one would be the one which is not too thick or thin. This ensures that it is thick enough to hold the date perfectly well without being too flimsy and yet be thin enough for the toothpick to pass through easily.
You can use bacon of any thickness for this recipe, however, the most preferred one would be the one which is not too thick or thin. This ensures that it is thick enough to hold the date perfectly well without being too flimsy and yet be thin enough for the toothpick to pass through easily. Dates: While selecting dates for this appetizer, choose thumb-sized Medjool dates. While assessing the quality and texture of the same, select the ones that appear to be soft and chunky and not wrinkled and dehydrated. Once you are done selecting them, use a small serrated or paring knife to slice them 1/4″–1/8″ down lengthwise and remove the pit. With that gone, you have space to fill the cheese in.
While selecting dates for this appetizer, choose thumb-sized Medjool dates. While assessing the quality and texture of the same, select the ones that appear to be soft and chunky and not wrinkled and dehydrated. Once you are done selecting them, use a small serrated or paring knife to slice them 1/4″–1/8″ down lengthwise and remove the pit. With that gone, you have space to fill the cheese in. Cheese: Feel free to choose any cheese you want to fill in the date once you remove the pit. The most favored cheese is goat cheese as it is naturally very creamy and adds a tarty flavor to the entire appetizer as a whole. You can also alternate it with gouda or cheddar cheese. Additionally, you can replace cheese with cream cheese. If you want to add a bit of a nutty flavor to the ensemble, feel free to place an almond along with the cheese in the date and then wrap it with a bacon strip.
Come take a look at the detailed recipe in the card below.
Bacon-Wrapped Dates: An Easy Appetizer Recipe Here's a delicious 3-ingredient appetizer recipe that's perfect for a party, family get-together or potluck! 5 from 1 vote Print Pin Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 25 servings Author: Ishani Bose [1] [2] Pin Ingredients 16 ounces of bacon preferably not too thin or thick
25 Medjool dates
4 ounces of goat cheese or any other cheese of your choice
25 toasted almonds optional Instructions To make bacon-wrapped dates, heat the oven to 400°F. Use a parchment paper or a silicone baking mat to line the baking sheet. Set it aside once done.
Thereafter, take each of the dates and slice it open gently in the middle to remove the pit using a small paring knife. Using your fingers, you can open the gap slightly.
Now use a spoon to fill the pockets in the date with goat cheese or any other cheese you would like to add. You can use the back of your spoon to stuff the cheese into each of the dates properly. In case, you want to put a toasted almond inside the gap, stuff it in along with the cheese and close the date properly with your fingers.
Once done, cut strips of bacon and wrap them around each of the dates in such a way that they are properly encompassed. Now secure the entire ensemble with a toothpick that was earlier soaked in water. Repeat this for all the dates.
After you're done stuffing and wrapping all the dates, place them on the baking sheet, evenly spaced out from one another. Now allow them to bake for 15 minutes.
After 15-20 minutes, take the dates out, flip them over, and put it inside the oven again for the same amount of time. Closely watch the dates. Once you see the bacon crispy and well cooked, you'll know your appetizers are done and ready.
Now that they're ready, transfer them onto a plate. Use a paper towel to remove the excess oil and greasiness that will ooze out of the bacon strips.
You can serve them once they have cooled down with the cocktail or a non-alcoholic drink of your choice. Notes You can prepare this dish a day in advance and keep it refrigerated. Ensure that it's properly covered though when kept inside the refrigerator.
You can substitute the dates with figs, if you want to and follow the same recipe.
You can substitute the cheese with cream cheese mixed with different herbs to enhance the flavor.
You can use toasted or candied walnuts instead of toasted almonds. This will give it a nice crunch.
If you want it to be paleo-friendly or meet the Whole 30 Foods criteria, use sugar-free bacon.
If you want the dish to be dairy-free, do away with the cheese.
We have used Medjool dates, you can feel free to use other kinds of dates such as Deglet Noor.
How did you find our bacon-wrapped dates recipe? Do you have additional recipe notes to share with us? Do feel free to leave your views and notes in the comments section below.


organicfacts--2020-06-12--A Step-by-Step Guide To Cut & Eat A Papaya

A tropical fruit of orange , yellow , and green hues , papayas are known to have a velvety , butter-like texture and a mild to fairly sweet taste .
Unripe papayas , however , can have little to no taste at all .
Green papayas feature a lot in Asian cuisine and are known to have quite a crunchy texture that goes perfectly well with nuts in salads .
Apart from featuring in different cuisines because of its wonderful flavor , papayas are known for their numerous health benefits , which you can read in our article , 10 @ @ @ @ @ @ @ So with all these aspects of the fruit taken into consideration , let ’ s look at the basics like how to choose papaya , cut it , eat it and store it among other things .
How you cut papaya depends on how you wish to serve it .
If you wish to have it plain , that is just as it is , you can simply slice it across vertically or horizontally , use a spoon to scoop out the seeds , and then have it directly off the skin .
@ @ @ @ @ @ @ fruit salad then you will have to cut it in chunks .
Let us take a look at the following FAQs to best understand the process of cutting papaya in detail .
Papayas are of different kinds but the two main ones are the Kapaho and the Mexican varieties .
While the former is known to have grown in Hawaii and Costa Rica and is small or medium in size , not to forget sweet in taste , the latter is larger and known to have a bland flavor .
When you go @ @ @ @ @ @ @ few things to keep in mind while choosing one .
• The first and foremost step before cutting papaya is to choose the right kind .
By right kind , we mean papaya that is fairly ripe .
• Look for papayas that are yellow or little greenish in color to completely ripen at home .
• Avoid papayas that have bruises , cuts , or , and that are too soft on the exterior .
• Avoid purchasing papayas that possess a soft flesh near the stem end .
• At the @ @ @ @ @ @ @ at the base of the papaya where the stem was attached .
If you see it , don ’ t buy the fruit .
When Do You Know A Papaya Is Ripe ?
The first feature that gives away the ripeness of papaya , is the color of the skin .
If the skin color is turning from green to yellow , you know that the papaya in question is ripening .
Secondly , the papaya should not be too hard , but firm enough to yield to pressure .
This means that @ @ @ @ @ @ @ skin of the fruit , it should sink slightly .
Hard papaya means it isn ’ t ripe .
The skin should be smooth and have no blemishes whatsoever .
It shouldn ’ t be shriveled as well .
That means it could be overripe .
Another indicator is the smell .
If the papaya has a mild sweet scent near the stem , buy it .
If it has no smell , it means it isn ’ t ripe .
If it has a strong disagreeable smell , then avoid it completely @ @ @ @ @ @ @ is by placing it in a brown paper bag and letting it be that way for a few days .
People mostly prefer to peel the skin of the papaya and eat it .
The skin of the fruit isn ’ t poisonous , which means it can be eaten but just as in the case of other fruits like a banana or sweet lime , it is preferable to eat only the flesh and not the skin .
Anyway , before peeling and cutting the papaya , first , rinse it thoroughly @ @ @ @ @ @ @ clean paper towel , wipe the fruit dry and start to peel it .
Hold the fruit vertically to peel the papaya .
Take the knife and run it down the skin of the papaya in long slices .
Ensure you do not try to slice it too deeply as that will cause a lot of the fruit to be lost in the bargain .
If you find it difficult to use a knife , use a vegetable peeler instead to remove the skin .
On the other hand , you can choose @ @ @ @ @ @ @ then use the knife to peel off the skin of each of the slices .
How To Cut The Papaya Into Chunks ?
• Step 1 : To begin with it , first , place the papaya on a cutting board and cut it in half lengthwise by using a large , sharp knife .
• Step 2 : Now separate the papaya into two halves .
• Step 3 : Scrape out the seeds using a large spoon .
Try not throwing the seeds as they are edible and exceptionally nutritious when @ @ @ @ @ @ @ they have quite a strong flavor , which doesn ’ t make them too palatable .
• Step 4 : At this point , you can choose to scoop out the flesh of the papaya using an ice cream scoop .
You can also simply use your spoon to scoop out the flesh of the papaya and eat it .
• Step 5 : If you want to cut it into chunks , slice the papayas , and then peel off the skin of each of them delicately using a knife .
Thereafter @ @ @ @ @ @ @ and cut them into small to medium-sized chunks .
Alternatively , you can peel the skin of the papaya , soon after cutting the whole fruit into two halves as explained in Step 1 .
Then turn each of the halves over and cut them into wedges as thick or thin as you prefer .
You can further cut them into cubes or chunks if you want .
There are many ways to eat papaya .
Here are a few ways to do so .
• Papaya wedges : Papaya wedges make for @ @ @ @ @ @ @ cut them into cubes and eat them as is by drizzling a little bit of lime juice over it to kill the unappetizing smell , if any , and enhance the flavor of the same .
• Fruit Salad : You can combine the freshly cut papaya chunks into a fresh fruit salad .
Green papaya salad with peanuts is quite a delicacy in Thailand .
You can combine papayas along with different fruits , vegetables , nuts , and dressing to make for interesting salads .
• Juice : You can also @ @ @ @ @ @ @ and healthy juice .
Here is our article , 8 Amazing Benefits of Papaya Juice that will best explain its health benefits and also its recipe .
You can also combine papaya with other fruits to make interesting , healthy .
Papayas with bananas and strawberries make for a delicious breakfast option .
• Appetizer : Papaya strips with thin prosciutto slices make for a great appetizer .
Drizzle some lime juice over it to give it a tangy taste .
You can also shred raw papayas and combine them with mashed potatoes @ @ @ @ @ @ @ : Dried papaya makes for a great healthy snack .
You can choose to sprinkle powdered sugar and have it if you like .
Here is our article , 9 Incredible Benefits of Dried Papaya that talks about its health benefits and recipe in great detail !
• Grilled Papaya : Yes , grilled papaya tastes divine !
Just cut the papaya into wedges , remove the seeds and grill them .
Top it off with ice cream and you will surely ask for more .
• Summertime treat : Ever tried papaya @ @ @ @ @ @ @ on a stick and freeze them and you will not regret it !
• Dessert : You can combine papaya pulp , clarified butter , almonds , cardamom , and sugar and make a delicious Indian known as halwa .
Other desserts include papaya mousse ( made of just 3 healthy ingredients : milk , papaya , and honey ) , silky papaya , papaya ice cream , and the like .
Once ripened , papaya will spoil easily if it is not stored properly .
The best thing to do would be @ @ @ @ @ @ @ if you have to store it , it would be ideal to refrigerate it .
Not only will it stay for long this way but will taste better when served cold .
If you wish to freeze it , you can place cut papayas in rigid airtight containers or properly zip-locked plastic freezer bags .

by Ishani Bose last updated - ✓ Evidence Based
A tropical fruit of orange, yellow, and green hues, papayas are known to have a velvety, butter-like texture and a mild to fairly sweet taste. Unripe papayas, however, can have little to no taste at all. Green papayas feature a lot in Asian cuisine and are known to have quite a crunchy texture that goes perfectly well with nuts in salads. Apart from featuring in different cuisines because of its wonderful flavor, papayas are known for their numerous health benefits, which you can read in our article, 10 Good Reasons You Should Eat Papaya. So with all these aspects of the fruit taken into consideration, let’s look at the basics like how to choose papaya, cut it, eat it and store it among other things. [1]
How to Cut A Papaya?
How you cut papaya depends on how you wish to serve it. If you wish to have it plain, that is just as it is, you can simply slice it across vertically or horizontally, use a spoon to scoop out the seeds, and then have it directly off the skin. But if you want to have a fruit salad then you will have to cut it in chunks. Let us take a look at the following FAQs to best understand the process of cutting papaya in detail.
How To Choose Papaya?
Papayas are of different kinds but the two main ones are the Kapaho and the Mexican varieties. While the former is known to have grown in Hawaii and Costa Rica and is small or medium in size, not to forget sweet in taste, the latter is larger and known to have a bland flavor. When you go to buy papaya, here are a few things to keep in mind while choosing one.
The first and foremost step before cutting papaya is to choose the right kind. By right kind, we mean papaya that is fairly ripe.
Look for papayas that are yellow or little greenish in color to completely ripen at home.
Avoid papayas that have bruises, cuts, or blemishes, and that are too soft on the exterior.
Avoid purchasing papayas that possess a soft flesh near the stem end.
At the same time, look for any molds at the base of the papaya where the stem was attached. If you see it, don’t buy the fruit.
When Do You Know A Papaya Is Ripe?
The first feature that gives away the ripeness of papaya, is the color of the skin. If the skin color is turning from green to yellow, you know that the papaya in question is ripening. Secondly, the papaya should not be too hard, but firm enough to yield to pressure. This means that if you press your finger to the skin of the fruit, it should sink slightly. Hard papaya means it isn’t ripe. The skin should be smooth and have no blemishes whatsoever. It shouldn’t be shriveled as well. That means it could be overripe. Another indicator is the smell. If the papaya has a mild sweet scent near the stem, buy it. If it has no smell, it means it isn’t ripe. If it has a strong disagreeable smell, then avoid it completely. The best way to ripen papaya is by placing it in a brown paper bag and letting it be that way for a few days.
How To Peel A Papaya?
People mostly prefer to peel the skin of the papaya and eat it. The skin of the fruit isn’t poisonous, which means it can be eaten but just as in the case of other fruits like a banana or sweet lime, it is preferable to eat only the flesh and not the skin. Anyway, before peeling and cutting the papaya, first, rinse it thoroughly under running water. Then with a clean paper towel, wipe the fruit dry and start to peel it. Hold the fruit vertically to peel the papaya. Take the knife and run it down the skin of the papaya in long slices. Ensure you do not try to slice it too deeply as that will cause a lot of the fruit to be lost in the bargain. If you find it difficult to use a knife, use a vegetable peeler instead to remove the skin. On the other hand, you can choose to cut the papaya into slices and then use the knife to peel off the skin of each of the slices.
How To Cut The Papaya Into Chunks?
Step 1: To begin with it, first, place the papaya on a cutting board and cut it in half lengthwise by using a large, sharp knife.
To begin with it, first, place the papaya on a cutting board and cut it in half lengthwise by using a large, sharp knife. Step 2: Now separate the papaya into two halves.
Now separate the papaya into two halves. Step 3: Scrape out the seeds using a large spoon. Try not throwing the seeds as they are edible and exceptionally nutritious when added to your diet. However, they have quite a strong flavor, which doesn’t make them too palatable. [2]
Scrape out the seeds using a large spoon. Try not throwing the seeds as they are edible and exceptionally nutritious when added to your diet. However, they have quite a strong flavor, which doesn’t make them too palatable. Step 4: At this point, you can choose to scoop out the flesh of the papaya using an ice cream scoop. You can also simply use your spoon to scoop out the flesh of the papaya and eat it.
At this point, you can choose to scoop out the flesh of the papaya using an ice cream scoop. You can also simply use your spoon to scoop out the flesh of the papaya and eat it. Step 5: If you want to cut it into chunks, slice the papayas, and then peel off the skin of each of them delicately using a knife. Thereafter, take each of the slices individually and cut them into small to medium-sized chunks. Alternatively, you can peel the skin of the papaya, soon after cutting the whole fruit into two halves as explained in Step 1. Then turn each of the halves over and cut them into wedges as thick or thin as you prefer. You can further cut them into cubes or chunks if you want. There are many ways to eat papaya. Here’s our article, How To Eat Papaya, that will give you different ideas and ways to relish the fruit.
How To Store Papaya?
Once ripened, papaya will spoil easily if it is not stored properly. The best thing to do would be to eat the papaya right away but if you have to store it, it would be ideal to refrigerate it. Not only will it stay for long this way but will taste better when served cold. If you wish to freeze it, you can place cut papayas in rigid airtight containers or properly zip-locked plastic freezer bags.


organicfacts--2020-06-12--How To Eat Figs- Fresh & Dried

How To Eat Figs- Fresh & Dried

Figs may be mushy , soft , and yielding in texture , but their juicy , saccharine , honeyed deliciousness is what makes them a unique treat .
You can have them both fresh and dried .
People mostly prefer to have them just as is , but you can enjoy by pairing them with other foods such as cheese , prosciutto , wine , and the like .
You can also use them as an ingredient to make bakery products , appetizers , salads , and desserts .
There are , as a result , many ways of eating @ @ @ @ @ @ @ at it in great detail below .
The easiest way to eat figs is in their raw form .
Bell-shaped with slightly creased and leathery skin , figs are the sweetest and juiciest fruit of late summer .
Figs are known to be one of the healthiest fruits .
If you want to know more about their health benefits , read our article , 14 Nutritional Benefits Of Figs Or Anjeer .
The easiest way to eat a fig is to simply wash the fruit , twist off and remove the top stem @ @ @ @ @ @ @ sugar crystals , and savor the delicious taste .
You can have them fresh or dried .
However , the most important step even before that is to choose the right kind of fig .
Figs are of different varieties that come in various colors-green , yellow , purple , and brown .
Irrespective of the color , the most accurate time to eat figs is when it ’ s ripe and that is an essential component to check before you choose a fig to consume .
You can also have them in @ @ @ @ @ @ @ baking , and grilling them .
Can You Eat Figs Whole With Their Skin ?
You can eat figs with their skin as it is edible .
However , that is an acquired taste as not many people like its texture .
If you are eating the fruit whole , along with the skin , ensure that you wash and clean it properly before consuming it .
Rinse them under cool water and softly wipe them dry and clean with paper towels .
Don ’ t press it too hard as ripe figs @ @ @ @ @ @ @ Avoid using a brush to clean the dirt , instead , use your hands to gently scrape the dirt off .
If you don ’ t wish to eat it with the skin , simply use a peeler to remove it .
You can use your fingers to gently remove the skin .
You can also cut the fig lengthwise without peeling the skin and have it .
This way , you will be able to relish the sweet interior first when you eat it .
What Are The Different Ways To Serve @ @ @ @ @ @ @ ’ t wish to have figs as a whole , then here are a few ways in which you can serve and eat them .
• Poached figs : This is a good way to eat figs .
You can poach them using a slow cooker or over the stove .
To do so , use 500 ml of fortified or spiced wine , flavored vinegar , or fruit juice for at least 8 figs .
Allow the figs to simmer for 15-20 minutes over the stove till they turn tender but not @ @ @ @ @ @ @ time to time so that they get evenly poached .
If you are using a slow cooker , allow the figs to cook for 5 hours or till the time they are cooked properly and start to split .
You can serve poached figs with frozen desserts , dairy products , including yogurt .
• Use it in baked products and desserts : You can use figs in baked products like , cakes , or bread .
You can make tarts using it or use it as a on other cakes with nuts @ @ @ @ @ @ @ cheese frosting .
• Serve figs with.. : Figs go exceptionally well with different kinds of cheese , citrus-flavored juice or vinegar , and spices and herbs like , mint , rosemary , lavender , thyme , nutmeg , star anise and the like .
Additionally , they go well with any kind of nuts , honey , different kinds of wine ( particularly spiced wine ) , cured meats like bacon and ham , strong aromatics like garlic , olives , anchovies , and capers .
• Salads and Appetizers : figs @ @ @ @ @ @ @ .
Ever heard of the deliciously famous cobbler salad ?
Freshly grilled figs perfectly complement the creamy goat cheese and the citrusy balsamic vinegar .
You can also make tasty appetizers like figs and prosciutto , fig crostini , and the like .
You can choose to eat figs fresh or in the dried form .
Our article on , How To Dry Figs , will explain the process of drying fresh figs .
You can eat dried figs just the way they are like you would a cashew or an almond .
@ @ @ @ @ @ @ but you have to be mindful of the quantity you consume as they tend to have more calories and sugar .
If you want to know more about their health benefits , read our article , 8 Amazing Benefits Of Dried Figs .
Should Dried Figs Be Soaked In Water Before Eating ?
Dried figs can be eaten in any form but it is recommended to soak 2 or 3 of them in water overnight to have it on an empty stomach the next day morning .
Soaking them in water makes them @ @ @ @ @ @ @ in fiber and they help to regulate the bowel movement and maintain a healthy gut .
What Are The Different Ways In Which You Can Add Dried Figs To Your Diet ?
Apart from eating them as they are or soaking them overnight and eating them first thing the following morning , you can use them in different baked goods like cake , muffins , cookies , pies , and tarts .
You can also replace other dried fruits with dried figs , say , for instance , use dried figs instead of @ @ @ @ @ @ @ cherries in making delicious muffins .
You can also add them as healthy additions to your oatmeal or sweet porridge .
Just ensure to limit the quantity though .
You can also add a handful of them in your yogurt to give it an interesting spin .
While buying figs , ensure that they have clean skin without any blemishes or wrinkles .
Avoid buying figs that have bruises or scrapes on the skin .
At the same time , if they have mold or possess a sour smell , don ’ t @ @ @ @ @ @ @ that are not too squishy but at the same time not too hard or firm .
It is fairly easy to understand if a fig is appropriately ripe or not .
Simply poke it and if what you get is a sweet , potent aroma , you ’ ll know it ’ s ripe enough to eat .
It is best to eat the figs within a day or two of buying them given they are ripe .
If you intend to keep them for a longer period of time , it is @ @ @ @ @ @ @ slow down the deterioration .
Ensure you remove them from the fridge almost half an hour before you wish to eat them as they taste better at room temperature .
If the figs are unripe you can store them at room temperature .
You can also set them up in a fruit basket on a counter leaving sufficient space between each other , allowing the air to circulate between them , helping them to stay fresh and not spoil easily .

by Ishani Bose last updated - ✓ Evidence Based
Figs may be mushy, soft, and yielding in texture, but their juicy, saccharine, honeyed deliciousness is what makes them a unique treat. You can have them both fresh and dried. People mostly prefer to have them just as is, but you can enjoy by pairing them with other foods such as cheese, prosciutto, wine, and the like. You can also use them as an ingredient to make bakery products, appetizers, salads, and desserts. There are, as a result, many ways of eating figs. Let us take a look at it in great detail below.
How to Eat Figs?
The easiest way to eat figs is in their raw form. Bell-shaped with slightly creased and leathery skin, figs are the sweetest and juiciest fruit of late summer. Figs are known to be one of the healthiest fruits. If you want to know more about their health benefits, read our article, 14 Nutritional Benefits Of Figs Or Anjeer. The easiest way to eat a fig is to simply wash the fruit, twist off and remove the top stem, slice it into half, remove sugar crystals, and savor the delicious taste. You can have them fresh or dried. However, the most important step even before that is to choose the right kind of fig. Figs are of different varieties that come in various colors-green, yellow, purple, and brown. Irrespective of the color, the most accurate time to eat figs is when it’s ripe and that is an essential component to check before you choose a fig to consume. You can also have them in a dried form or by broiling, baking, and grilling them. [1]
Can You Eat Figs Whole With Their Skin?
You can eat figs with their skin as it is edible. However, that is an acquired taste as not many people like its texture. If you are eating the fruit whole, along with the skin, ensure that you wash and clean it properly before consuming it. Rinse them under cool water and softly wipe them dry and clean with paper towels. Don’t press it too hard as ripe figs tend to be delicate and squishy. Avoid using a brush to clean the dirt, instead, use your hands to gently scrape the dirt off. If you don’t wish to eat it with the skin, simply use a peeler to remove it. You can use your fingers to gently remove the skin. You can also cut the fig lengthwise without peeling the skin and have it. This way, you will be able to relish the sweet interior first when you eat it.
What Are The Different Ways To Serve And Eat Figs?
If you don’t wish to have figs as a whole, then here are a few ways in which you can serve and eat them.
Poached figs: This is a good way to eat figs. You can poach them using a slow cooker or over the stove. To do so, use 500 ml of fortified or spiced wine, flavored vinegar, or fruit juice for at least 8 figs. Allow the figs to simmer for 15-20 minutes over the stove till they turn tender but not mushy. Keep turning them over from time to time so that they get evenly poached. If you are using a slow cooker, allow the figs to cook for 5 hours or till the time they are cooked properly and start to split. You can serve poached figs with frozen desserts, dairy products, including yogurt.
This is a good way to eat figs. You can poach them using a slow cooker or over the stove. To do so, use 500 ml of fortified or spiced wine, flavored vinegar, or fruit juice for at least 8 figs. Allow the figs to simmer for 15-20 minutes over the stove till they turn tender but not mushy. Keep turning them over from time to time so that they get evenly poached. If you are using a slow cooker, allow the figs to cook for 5 hours or till the time they are cooked properly and start to split. You can serve poached figs with frozen desserts, dairy products, including yogurt. Use it in baked products and desserts: You can use figs in baked products like muffins, cakes, or bread. You can make tarts using it or use it as a garnish on other cakes with nuts, rich frosting, or a cream cheese frosting.
You can use figs in baked products like muffins, cakes, or bread. You can make tarts using it or use it as a garnish on other cakes with nuts, rich frosting, or a cream cheese frosting. Serve figs with.. : Figs go exceptionally well with different kinds of cheese, citrus-flavored juice or vinegar, and spices and herbs like cinnamon, mint, rosemary, lavender, thyme, nutmeg, star anise and the like. Additionally, they go well with any kind of nuts, honey, different kinds of wine (particularly spiced wine), cured meats like bacon and ham, strong aromatics like garlic, olives, anchovies, and capers.
: Figs go exceptionally well with different kinds of cheese, citrus-flavored juice or vinegar, and spices and herbs like cinnamon, mint, rosemary, lavender, thyme, nutmeg, star anise and the like. Additionally, they go well with any kind of nuts, honey, different kinds of wine (particularly spiced wine), cured meats like bacon and ham, strong aromatics like garlic, olives, anchovies, and capers. Salads and Appetizers: Grilled figs make for a great addition to salads. Ever heard of the deliciously famous cobbler salad? Freshly grilled figs perfectly complement the creamy goat cheese and the citrusy balsamic vinegar. You can also make tasty appetizers like figs and prosciutto, fig crostini, and the like.
Are Dried Figs Safe To Eat?
You can choose to eat figs fresh or in the dried form. Our article on, How To Dry Figs, will explain the process of drying fresh figs. You can eat dried figs just the way they are like you would a cashew or an almond. Dried figs make for a great snack but you have to be mindful of the quantity you consume as they tend to have more calories and sugar. If you want to know more about their health benefits, read our article, 8 Amazing Benefits Of Dried Figs. [2]
Should Dried Figs Be Soaked In Water Before Eating?
Dried figs can be eaten in any form but it is recommended to soak 2 or 3 of them in water overnight to have it on an empty stomach the next day morning. Soaking them in water makes them more nutritious. Dried figs are rich in fiber and they help to regulate the bowel movement and maintain a healthy gut. [3]
What Are The Different Ways In Which You Can Add Dried Figs To Your Diet?
Apart from eating them as they are or soaking them overnight and eating them first thing the following morning, you can use them in different baked goods like cake, muffins, cookies, pies, and tarts. You can also replace other dried fruits with dried figs, say, for instance, use dried figs instead of raisins in oatmeal cookies and replace tart cherries in making delicious muffins. You can also add them as healthy additions to your oatmeal or sweet porridge. Just ensure to limit the quantity though. You can also add a handful of them in your yogurt to give it an interesting spin.
How to Buy Figs?
While buying figs, ensure that they have clean skin without any blemishes or wrinkles. Avoid buying figs that have bruises or scrapes on the skin. At the same time, if they have mold or possess a sour smell, don’t buy them. You should buy figs that are not too squishy but at the same time not too hard or firm. It is fairly easy to understand if a fig is appropriately ripe or not. Simply poke it and if what you get is a sweet, potent aroma, you’ll know it’s ripe enough to eat.
How to Store Figs?
It is best to eat the figs within a day or two of buying them given they are ripe. If you intend to keep them for a longer period of time, it is advisable to refrigerate them as that would slow down the deterioration. Ensure you remove them from the fridge almost half an hour before you wish to eat them as they taste better at room temperature. If the figs are unripe you can store them at room temperature. You can also set them up in a fruit basket on a counter leaving sufficient space between each other, allowing the air to circulate between them, helping them to stay fresh and not spoil easily.


organicfacts--2020-06-17--Making Your Own Dandelion Wine

Making Your Own Dandelion Wine

They say that one kind word can change someone ’ s day from bad to good .
Is that word ‘ wine ’ for you ?
If yes , then you ’ ve come to the right place .
The fondness is surely for its versatility , we guess .
It tastes amazing , complements countless dishes , and is great to unwind with after a long day .
Plus , there are so many varieties of wine you can explore and one of them is dandelion wine .
If you have never tried it before , follow our recipe @ @ @ @ @ @ @ Because , when life gives you dandelions , you ought to make wine !
Making dandelion wine at home requires two things- effort and patience .
This wine is made from flower petals , which means plucking and segregating the flowers from the greens may be a cumbersome task .
But in the end , it ’ s all worth it when you finally take a sip of this beautiful goldish yellow beverage .
Wine-making is an interesting process just as wine drinking .
All you have to do is remember a few @ @ @ @ @ @ @ that it is not succeeded by a headache .
• Pick the flowers on a bright sunny day .
Ensure that these flowers have not been exposed to .
• Also , if you are plucking the flowers from your yard , make sure your pets have not touched or hampered them .
• It ’ s the petals that make the wine tasty .
So , try to clean out the green parts as much as you can .
You can use the discarded parts of the flower for .
• Raisins @ @ @ @ @ @ @ , making it heartier and letting its flavor linger in the mouth .
So , if you really do wish for a good-tasting wine , add .
• Some people also like to use spices like cloves and ground ginger to the wine to make it more flavorful .
You can try it out for a small batch .
• Most of dandelion wine consist of refined white sugar .
You can experiment with raw cane sugar as well .
• You can add other citrus juices like lime juice to the wine @ @ @ @ @ @ @ least two large jugs to make the wine shifting process easier before you bottle them .
Dandelion wine , when made right , tastes mild and sweet .
It has a smooth , floral essence to it that leaves your tongue wanting more .
If you are one of those who believe in fine wine , here is the perfect dandelion wine recipe for you .
The alcohol percentage majorly depends on the wine yeast you use .
If you have followed this exact recipe and used 1 pack i.e .
5 grams @ @ @ @ @ @ @ contains about 10 to 13 percent alcohol .
So , the next time you are having a bad or a long day , you know what you need to do .
Pour in some homemade dandelion wine , cook up some delicious Italian food to go with it , and have a fabulous dinner with your family !

by Jinal Gangar last updated -
They say that one kind word can change someone’s day from bad to good. Is that word ‘wine’ for you? If yes, then you’ve come to the right place. The fondness is surely for its versatility, we guess. It tastes amazing, complements countless dishes, and is great to unwind with after a long day. Plus, there are so many varieties of wine you can explore and one of them is dandelion wine. If you have never tried it before, follow our recipe and make the wine at home.
Because, when life gives you dandelions, you ought to make wine!
How to Make Dandelion Wine?
Making dandelion wine at home requires two things- effort and patience. This wine is made from flower petals, which means plucking and segregating the flowers from the greens may be a cumbersome task. But in the end, it’s all worth it when you finally take a sip of this beautiful goldish yellow beverage.
Useful Tips
Wine-making is an interesting process just as wine drinking. All you have to do is remember a few key points to do it right so that it is not succeeded by a headache.
Pick the flowers on a bright sunny day. Ensure that these flowers have not been exposed to pesticides.
Also, if you are plucking the flowers from your yard, make sure your pets have not touched or hampered them.
It’s the petals that make the wine tasty. So, try to clean out the green parts as much as you can. You can use the discarded parts of the flower for compost.
Raisins help to add vinosity to the wine, making it heartier and letting its flavor linger in the mouth. So, if you really do wish for a good-tasting wine, add raisins.
Some people also like to use spices like cloves and ground ginger to the wine to make it more flavorful. You can try it out for a small batch.
Most recipes of dandelion wine consist of refined white sugar. You can experiment with raw cane sugar as well.
You can add other citrus juices like lime juice to the wine.
Make sure you have at least two large jugs to make the wine shifting process easier before you bottle them.
Dandelion wine, when made right, tastes mild and sweet. It has a smooth, floral essence to it that leaves your tongue wanting more. If you are one of those who believe in fine wine, here is the perfect dandelion wine recipe for you.
Dandelion Wine Recipe Try your hand at this amazing spring tonic, because it's wine o'clock! 0 from 0 votes Print Pin Prep Time: 2 hours Cook Time: 15 minutes Fermentation time: 731 days Total Time: 2 hours 15 minutes Servings: 3 quarts Author: Jinal Gangar [1] [2] Pin Ingredients 2 quarts dandelion flowers
1 gallon water filtered
3 lemons juiced and zested
3 oranges juiced and zested
1 1/2 lbs sugar
3/4 lbs golden raisins chopped
1 tsp yeast nutrient
5 grams wine yeast
simple syrup optional Instructions To start with, separate the green leaves from the base and stems of the flowers. Ensure that you remove most of them because too many of these green parts may make the wine bitter if they are left out. Add the flower petals to a crock.
Now, bring water to a boil and pour it over these flowers in the crock. Let the flowers steep in for 4 hours.
Line a colander with a cheesecloth and strain the flowers now. You can press the flowers to extract as much water as possible.
Heat this infusion and bring it to a boil. Then, stir in the citrus fruit juices and sugar. Mix well.
Once you do that, add orange and lemon zest, and raisins to this mixture and turn off the heat. Again, stir it thoroughly and let it cool till it comes down to room temperature.
Now, add yeast nutrient and wine yeast to the infusion and mix it well. Cover it well and let it stay at room temperature for 12 days. During this period, stir the mixture 3 times every day.
After 12 days, strain this infusion into a clean, one-gallon jug. Seal it using a fermentation lock or a balloon with a single pinprick. The single prick in the balloon keeps the bacteria out while allowing the release of gases from the wine-to-be.
Keep this mixture at room temperature for 21 days.
After this, carefully pour the mixture into another jug. This ensures that the sediments from the yeast and other ingredients stay at the bottom and you get a clearer wine in the new jug.
If there is more than a 2-inch difference between the level of wine and the rim of the jug, fill that gap using simple syrup.
Now, cover it with the fermentation lock or balloons and keep it at room temperature for one more month.
Transfer the wine to a new jug, leaving the residue in the existing jug. Repeat this process every 30-60 days until your wine is clear and not cloudy.
Once the wine becomes clear, funnel it into clean bottles and cork the bottles. Age it for about a year and you will have an amazing batch of wine to celebrate with! Notes Keep the wine bottles in a cool and dark place like a basement or a closet. You can start having the wine in about two months. But the taste gets better as it ages, so we suggest you wait for about a year or two to open the cork.Keep the wine bottles in a cool and dark place like a basement or a closet.
Alcohol Percentage in Dandelion Wine
The alcohol percentage majorly depends on the wine yeast you use. If you have followed this exact recipe and used 1 pack i.e. 5 grams of wine yeast, your dandelion wine contains about 10 to 13 percent alcohol.
So, the next time you are having a bad or a long day, you know what you need to do. Pour in some homemade dandelion wine, cook up some delicious Italian food to go with it, and have a fabulous dinner with your family!