Use fruits unexpectedly with vegetables and meats.
1. Add slivers of orange rind and the juice of the fruit to a pan of baked beans.
2. Orange juice instead of lemon juice on carrots, or mixed in with mashed sweet potatoes or squash.
3. Color a green salad with crescents of unpeeled red apple.
4. Add delightful tang to green salad with wedges of orange, grapefruit, cantaloupe, fresh pineapple.
5. For a delicious cold-weather dinner, try stuffing hollowed out apples with pork sausage and baking slowly.
6. Use leftover frozen fruit juices instead of water in gelatin salads or desserts.
7. Hollow out large, tart apples; stuff with mincemeat topped with honey and nuts. Bake as usual.
8. Use leftover canned fruit juices for glazes for ham or pork.
9. Add thick wedges of raw apple to store bought kraut; bake in oven or stew over low heat.
10. Bananas crushed through a sieve add wonderful flavor and texture to packaged custards, gelatin desserts, ice creams and sherbets. Use 1 banana for every 3 servings.
11. Use a can of purple plums (pit them) and juice them for an exotic pot-roast sauce.
12. Use brown sugar for stewing fresh fruits. Add the zest of 1/2 lemon, the juice of 1 whole lemon, 1 cinnamon stick. Delicious with peaches, plums, cherries, apples and similar fruits.
13. For added zip to a fruit cup, add a few drops of vanilla and a pinch of salt.
14. Cooked fresh fruits can be more delicious with half the amount of sugar if you add it after the fruit has cooked until tender, or after it's done.
15. Make a savory compote of fresh or canned fruits by adding 2 tablespoons powdered mustard and 1 cup sugar to 1 quart fruit and syrup.
16. Heat canned fruits to serve with hot cereals. Canned peaches or pineapple dusted with brown sugar and warmed in broiler are delicious.
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