Apple Pears recipe

Apples and Pears

Apples and pears are the most popular fruits.

Apples are undoubtedly one of the most popular fruits. Thanks to cultivation over the years, there are now more than 3,000 known varieties. Whether green, red or yellow, its fresh flavor and crisp texture are unmistakable and appetizing on almost any occasion.

Cooking apples are normally green and cook well to a puree. Try apples in salads, cakes or baked goods, fried as an accompaniment to meat (especially pork or game meat) or in fritters. Look for apples with firm, smooth, and unmarked skin. Avoid people with bruises or cuts.

The pear cone in manu has different shapes and sizes and is equally delicious whether firm or juicy ripe. Pears ripen very quickly, so shop while they are still firm and allow them to ripen in a cool, dark place. Keep pears refrigerated if you want them to last longer. Pears are popularly poached, wrapped in puff pastry, in salads, with cheese, and in souffles, sorbets, and jams.


Oranges, lemons, limes, grapefruits, tangerines, tangerines, and kumquats belong to the citrus family.

They cover a wide range of flavors, from sharp and bitter to bittersweet, and each enhances the cuisine in very special ways.

Choose firm, shiny, glossy, spotless fruits with no soft spots. Store in a cool place. Because tangerine peels are loose, they don’t hold as well as tight sin oranges. If the fruit has been cut, cover it with plastic wrap, store it in the refrigerator, and use it within a few days. Citrus will keep in the refrigerator for several weeks.

Lemons and limes are traditional accompaniments to seafood, but they are also wonderful desserts. Oranges are often included in salads and used in many different desserts.

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