How to Select Fresh and Ripe Fruit

 Selecting ripe fruit is easy if you know what to look for. These tips will help you select ripe fruit that is ready to be taken home and eaten.

Grapes

If white grapes are ripe they will have a yellow tint to them. Red grapes will have a deep color and every grape will be about the same shade. While still in the store shake the grape stalk. If more than a grape or two fall off they are overripe and will not taste as good.

Kiwi

The skin of the kiwi should be free from bruises. Softly press on the kiwi and if it gives slightly it is ripe. If you are able to push into this fruit and it has a mushy feel then it is no longer good.

Apples

To select a ripe apple look at the skin of the apple. It should be free from bruises and nicks. Apples with a lot of green, besides the Granny Smith apples, are not ripe. The apple should be firm to the touch as well. It should not feel hard but it should not have a mushy texture either.

Oranges

There is an easy way to tell if an orange is ripe. Run your hands around the fruit. It should have a plump feel to it. The surface of the orange will be smooth. It should also feel heavy when held. If the orange passes the above testing then give it a light squeeze. The fingers should be able to bounce back without a problem. The orange should have an oval shape. It if is too round then the orange is under ripe and will have a bitter taste.

Tangerine

To tell if this fruit is ripe look at the color. If there is some green on the fruit that means that it is not ripe. Give the tangerine a light squeeze. Like the orange, if the fruit is ripe, it will bounce back and will not be mushy. The tangerine should also have a bit of a heavy feeling to it as well.

Strawberries

To find the best strawberries; they should be plump, have a deep red color, and be shiny. The cap should be securely attached. The berries should be medium sized since they will contain less water than larger berries. Avoid berries that are green or have a pale color to them.

Blackberries

These berries will not be glossy and will have a little bit of a dull look when they are ripe. The best time for blackberries is the midsummer. The berries should be plump and dark.

Blueberries

Blueberries are at their best from June to August. When purchasing these berries they should be blue in color and should not even have a tint of red to them. The berries will have a bit of a silver look that is shimmery. That means they are ready and at their peak. These berries will not continue to ripen once they are picked so it is important to select carefully when purchasing them.

Plum

When looking for a ripe plum it should be heavy, but it should not be too soft. If the plum is very soft it is overripe. When squeezing the plum it should have a little bit of a give to it and not be mushy. The plum should also have a deep color.

Cherries

Cherries will have a deep, almost black, color when they are ripe. The cherry should be firm to the touch. It will also be juicy when bitten into. The stem should be firmly attached to the cherry but it should twist off without a problem.

Avocado

Avocados have become very popular over the past couple of years. They are full of healthy fatty acids that are good for the body. When purchasing a ripe avocado there are some things to look for. The avocado should have a very deep color, almost black. If it is green then it is not ready. The avocado should yield to some gentle pressure when squeezed. If it is too soft or too firm then it is not ready to eat.

Everything You Need to Know About Canola Oil

 Canola plants are a part of the Brassica family - the same family to which vegetables like cauliflower, cabbage and broccoli belong. They grow up to six feet in length and produce bright yellow flowers. It is extracted by crushing the seeds of the canola plant after which the oil is refined and bottled for consumption purposes.

Healthy

Being an omega-3 oil with lower amounts of saturated fats, it is one of the healthy oils available today, and is an ideal cooking oil for kids.

Heart healthy Oil

Canola oil leverages high levels of two plant sterols - campesterol and beta sterol. Various studies have shown a direct link between high-concentration of sterols with reduced risk of heart diseases.

Lowers Bad Cholesterol (LDL)

The presence of plant sterol in canola oil reduces the bad cholesterol (LDL) level by around 10-15%. Further, it stimulates a healthy lipid profile by increasing the good cholesterol (HDL) level.

Reduces Inflammation

Consumption of pure canola oil is known to reduce joint tenderness, stiffness, and the inflammation arising due to bowel disorders and asthma.

Skin Problems

Being rich in Vitamin E and K, it is used in various skin lotions and creams to get rid of skin problems such as acne, blemishes, fine lines and wrinkles. Also, the presence of fatty acids in the oil makes it a good choice for treating conditions like alligator skin, eczema, etc.

Body Oil

Canola oil is rich in fatty acids, and mixing it with any essential oil can be highly effective in moisturizing dry and flaky skin.

Canola Oil Characteristics

• Light texture 

• Non-viscous 

• Pale golden color 

• High tolerance to heat 

• Neutral taste

Due to its high heat tolerance property, canola oil serves as a perfect oil for baking, stir-frying and deep-frying purposes. It can be used for both salad dressing as well as sauteing as a replacement for groundnut, sunflower or olive oil. The high ratio of unsaturated fatty acids to fatty acids make it a healthy oil. Besides, it also serves as a great source of energy supplying around 884 Kcal of energy for every 100 grams.

The Real Movable Feasts

 From the basic chuck wagon fare of stews, beans and biscuits, we have come a long way and expect far more than the old cellophane wrapped sandwich of the 50s and 60s, along with stale coffee. Ethnic cuisines and made to order hot foods are now commonplace for harried on-the-run office workers, and we're wiling to pay top dollar for the convenience.

In the 50s, mobile canteens serviced U.S. Army troops on bases and maneuvers, but they were little more than regulation chow. Americans have come to expect far more and creative vendors gladly answer the call. From early ice cream trucks to the hot dog vendors with their Vienna Beef umbrellas, thousands tumble out of offices, factories and stores, headed to that truck down the street where they know what they'll find and don't mind standing in line for it. Who needs stale vending machine foods or fast food burgers when we can get fresh falafel packed into pita bread, a plate of nachos or an authentic fish and chips wrapped in newsprint. What has evolved from the "roach coach" of the past to a venue that launched the career of many executive chefs, food trucks now even cater at special events, college campuses,conferences and weddings.

Let's examine the most popular and latest offerings from these meals-on-wheels across the country. Most of these truck operators also have restaurants multiple locations, and many are culinary school graduate and chefs:

The Grilled Cheeserie - from basic to designer grilled cheese sandwiches, Nashville

The Taco Truck - a variety of tacos and toppings, as well as burritos, Hoboken, NJ

Fukuburger Truck - the actual last name of its Japanese owner, burgers feature unusual Asian toppings and sauces, Las Vegas

Mac Mart Truck - takes mac and cheese to a new level with creative ingredients, Philadelphia

Luke's Lobster - lobster, crab and shrimp rolls for about $17 (clearly not for those on a budget) New York City

The Cow and Curd - cheese curds, batter dipped and deep fried, with dipping sauces, Philadelphia

Kogi BBQ - creative and diverse Korean cuisine, Los Angeles

Ms. Cheezious - more designer grilled cheese sandwiches, one of America's favorite comfort foods, Miami

Cinnamon Snail - vegan food for the more health-conscious and non meat-eating crowd, with not a snail in sight (go figure) NYC

Oink and Moo BBQ - award-winning pork and beef BBQ with all the trimmings, NJ

If you venture into ethnic neighborhoods, such as a big city Chinatown, obviously you'll find a preponderance of their native cuisines dotting the streets, but overall these are the most common menu items across the country:

Barbecue 

Hamburgers 

Hot dogs 

Coffee and coffee drinks 

Smoothies / healthy drinks and juices 

"Grown-up" grilled cheese sandwiches 

Sliders 

Cupcakes and desserts 

Street tacos and burritos 

Sushi 

Lobster rolls 

Mediterranean menus / Gyros 

Crepes with special toppings 

Vietnamese Banh Mi sandwiches 

Pizza 

Ice cream and soft serve 

Shaved ice / Italian ice 

Indian food 

Hawaiian food 

Chicken wings

In the US, food trucks are a $1.2 billion industry. Despite the obvious challenges such as lack of hot running water, strict regulations, licenses and health laws, food trucks serve an important role in our society and provide a vital service to thousands of workers everywhere. Although chuck wagons may simply be nostalgia, the concept lives on. Food trucks. When you just can't wait to eat.

Some Things Never Change

 Americans are an interesting mix of cultures and cuisine aficionados. We love sushi, Chinese and Mexican food, Italian restaurants and designer coffee drinks, yet when it gets right down to it, there are few surprises. We buy the same basics which have been around for decades, mainly because we grow up on them, they're served up in school lunchrooms, and they are around every corner.

Overall there are no surprises here and this list has seen little change in decades, so let's start with the Big Ten of America's overall favorite foods (no veggies in sight):

Hamburgers - since the first White Castle opened, we were hooked 

Hot Dogs - the all-American food 

French Fries - can't do much to improve on these 

Oreo Cookies - chocolate chip cookie lovers will disagree 

Pizza - lots of toppings, but the base remains the same 

Soft Drinks - as a nation we guzzle them all day long (not technically a food, but hey) 

Chicken Tenders - we know what fast food chain started it all 

Ice cream - thank foodie president Thomas Jefferson for this one 

Donuts - breakfast of champions 

Potato chips - our favorite snack food, hands down 

Mac and cheese (yes, Thomas Jefferson also introduced this) 

Apple Pie - been around in some form for centuries

Soft Drinks:

Colas - since the first soda fountain opened, they have maintained their status 

Lemon/Lime drinks - since Americans discovered lemons, a fizzy variation of good old lemonade 

Dr Pepper - first considered a medicinal tonic (similar to cola) it still has a loyal following

Fruits:

Berries-ever since man began gathering wild berries in the woods (it's a toss-up-some surveys will argue it's bananas or apples) 

Apples - easy to grow and transport 

Bananas - no washing required 

Grapes - cost can vary, but still wonderful, especially seedless

Veggies:

Broccoli - serious doubts here, but some surveys insist 

Corn - probably America's first native veggie and still right up there 

Potatoes - due in no small part to French fries and potato chips 

Tomatoes - the base for ketchup (our favorite condiment) and so many other foods 

Green beans - what's not to like?

Candy (no surprise the top five are all chocolate-based):

M&Ms pretty much tied with 

Reese's Peanut Butter Cups 

Snickers - peanuts, caramel - nougat - the best of everything 

Hershey's - Milk Chocolate Bar - can't improve on that 

Kit Kats - crunchy and fun 

Candy corn - at Halloween, for sure

Ice Cream flavors:

Cookies N' Cream - part of the Oreo craze 

Chocolate - just a continuation of America's love affair with chocolate anything 

Mint Chocolate Chip - refreshing 

Vanilla - so versatile and the foundation of many treats 

Cookie Dough - a relative newcomer compared to the original vanilla

Unlike most categories, cost plays a major role with Seafood:

Shrimp, which still tops the list, would undoubtedly be far greater in consumption if the price was lower 

Salmon - a distant second (but by far the most popular ordered at restaurants) 

Tuna - beloved sandwich filling as well as dining out 

Tilapia - frequently bashed as "dirty" it's still cost effective, light, easy to prepare

Best-selling Cold Cereals:

Cheerios - both Honey Nut and plain 

Frosted Flakes - sugar already added to old-timer corn flakes 

Mini-Wheats - likewise shredded wheat - sugar-coated and smaller size than original 

Special K - touted as a "diet" food, we can still fool ourselves if we don't add sugar

And at Starbuck's, the Frappuccinos rule:

Triple Mocha Frappuccino - just can't have too much chocolate 

Coffee Frappuccino - the basic which started it all 

Double Chocolaty Chip Creme Frappuccino - getting a little complicated here 

Caffè Mocha - beats out lattes - gotta have that shot of chocolate

So there you have it. As a foodie nation, we are still conservative and stuck in a rut, as we cling to our old standards for convenience, cost, habit and just plain good taste. But don't we love to live vicariously when we watch cooking shows, devour cookbooks and feel adventurous when we frequent ethnic restaurants. Although a diverse country of many backgrounds and cuisines, the same foods stand the test of time. and we might not be into haute cuisine but we definitely enjoy our native foods to the max. And that's just fine with us.