Fruitful information -- dried fruits, measuring whole fruit, and help for sectioning citrus.
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Apples, apricots, pears, peaches, mangoes, etc.: These dried fruits can be used whole or chopped.
Berries and cherries: Dried cranberries, blueberries, and cherries have a very sweet taste and chewy texture. These small, flavor-packed gems can be used in breads, desserts, and pies -- anywhere you might expect to find raisins.
Raisins and currants: In terms of baking, the main point of difference between raisins and currants is their size (currants are smaller than raisins). Both have dark brown, wrinkly skin and are very sweet.
- 1 pound apples = 4 small, 3 medium, or 2 large, 2 1/4 cups sliced, or 2 cups chopped
- 1 pound apricots = 8 to 12 whole or 2 1/2 cups sliced
- 1 pound bananas = 4 small or 3 medium, 2 cups sliced, or 1 cup mashed
- 1 medium lemon = 3 tablespoons juice, 2 teaspoons shredded peel
- 1 pound pears = 3 medium, 3 1/2 cups sliced, or 3 cups chopped
To section a citrus fruit...
- Box grater
- Citrus zester: has a stainless-steel edge with a series of cutting holes that strip off fine, threadlike pieces of peel
- Microplane zester: allows for the shredding of tiny, uniform pieces of peel faster and with less pressure than a regular grater or zester.