Catering tips - About Fruit To find out if a Cox's apple is ready to eat just give it a shake and if the pips rattle it is just right to eat. The more spots on the skin of a Golden Delicious apple the more flavour it will have. You can peel apples really quickly if you blanch them first in boiling water. Sprinkle cut apples with lemon juice to stop them going brown. When you make baked apples plug the top of the hole with a little pice of marzipan to stop the filling coming out. A piece of kitchen roll in the bottom of the fruit bowl absorbs the moisture and helps stop fruit going mouldy. Top and tail gooseberries with nail clippers. Lemons will keep fresh for a long time if stored covered in cold water. If lemons get old and wrinkly boil them on water for a few minutes and leave to cool. Remove the pith from oranges soak the orange in boiling water before you peel off the skin. Use lemonade in fruit salad instead of fruit juice for a different-tasting fruit salad. You could use champagne if it is for a special celebration! To stop bananas turning black in a fruit salad cover the unpeeled banana in cold water for 15 minutes before you peel it. When you buy a honeydew melon, look for one with a crinkly skin rather than a smooth skin. The one with the crinkly skin will taste sweeter.
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