A few minutes after your peel or slice apples, they start to turn brown. In this tutorial, Betty invites you into her kitchen and shows you how to make lots of apples in advance and keep them fresh and colorful for hours. Yum!
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How To:
Prepare a persimmon for eating
How To:
Open a coconut with a sharp stick in the ground
How To:
Choose a perfectly ripe Tommy Atkins mango
How To:
Chop dried fruit
How To:
Eat Green Mangoes in the Vietnamese Tradition
How To:
Make orange supremes (slices of orange without membrane or pith)
How To:
Carve a watermelon baby stroller filled with fruit
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Make Filipino ginisang ampalaya (sauteed bittermelon)
How To:
Wash, cut, open, and eat a pomegranate
How To:
Deseed a pomegranate with this secret trick
How To:
Make Thomas Keller's cured preserved lemons at home
How To:
Peel a pomegranate without a mess
How To:
Make an orple half orange half apple
How To:
Dry fruit from your garden
How To:
Open a variety of coconuts
How To:
Carve a watermelon basket
How To:
Make a beautiful fruit basket
How To:
Core a pineapple
How To:
Cut fancy citrus fruit wedges
How To:
Clean and cut a whole pineapple
How To:
Open a coconut with a sharp stick in the ground
How To:
Prepare a persimmon for eating
How To:
Choose a perfectly ripe Tommy Atkins mango
How To:
Chop dried fruit
How To:
Eat Green Mangoes in the Vietnamese Tradition
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Make a flavorful, delicious applesauce
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Juice a pomegranate
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Open a coconut to drink the milk
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Carve a watermelon into easy-to-eat cubes without making a mess
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