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Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Wait, wait...don't toss it. That bruised fruit is more useful than you'd think.
Even if your delicious summer fruit has been jostling around the fruit bowl for a couple days too long, it's not yet worthy of the trash -- or the compost heap. A few bruises on your legs never kept you from enjoying the summer sun, did it? Think of fruit the same way -- still able to brighten your meal, no matter what.
Bruised fruit can go a long way in the kitchen. In fact, you may even want to ask your favorite farmer for "seconds" at the market: These are the fruits (and vegetables) that are slightly bruised or banged up, even though they taste just as good -- and they are often heavily discounted. Whether you're buying them on purpose or simply stuck with some overripe berries, here's how to put your bruised fruit to good use:
Juice or blend it.
Nicks and bruises dissapear into delicious juices like this Champagne-worthy strawberry sipper or this pretty concord grape and lemon soda. For a heartier summer breakfast, bust out the blender for a green smoothie (perfect for your roughed-up mangoes and avocados), or set up your dates with slightly mushy bananas.
If your fruit is already on its way to mashing itself up, there's no need to keep it from its ultimate fate: delicious jam. Tomatoes get bruised too, especially if you get a little too overzealous about their seasonality and buy a few too many. Since they're technically fruit, we're going to go ahead and say this jam is par for the course. The same treatment can be used on strawberries, apricots, and more. Make extra, use it in this chic shortbread tart, and give your fruit a third life.
What do you do with your bruised fruit: Make it into dressing? Or quick breads? Or fruit Leather? Tell us in the comments!
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