Fresh Fruit Search Results

How To: Prepare a fresh and easy arugula salad

Celebrity natural foods chef, Bethenny Frankel, shows you how to make a delicious argula salad (The Steve Jobs Salad) guest starring Justine. Healthy and easy, this recipe is perfect as an appetizer, lunch or dinner. Follow along with this cooking how-to video to learn how to prepare this fresh arugula salad. Top of the green salad with cherry tomatoes, pine nuts, and olive oil.

How To: Fillet a fresh walleye fish

In this how-to video Tailgate Bob shows a fast and easy way to fillet a walleye. There is nothing better than knowing how to prepare your freshly caught fish. Follow along and learn the best method for filleting a fresh walleye fish.

How To: Battle dog odor in your home

Sometimes as a pet owner it is difficult to keep your home clean and smelling fresh. In this Housekeeping how-to video the Dog Channel offers five tips to battle dog odor in your home. Follow these five tips and have your home smelling fresh.

How To: Clean, fillet and cook snapper fish

Fish always taste better when its is fresh. One important part of being a great cook is knowing how to clean, fillet, and cook fresh fish. This cooking how-to video shows you how to catch, fillet and cook snappers. Cook up great snapper recipes.

How To: Prepare a fresh avocado and mango salsa

In this cooking how-to video Chef Mario makes a sweet n' spicy mango salsa with inexpensive, common ingredients. Follow along and learn how to prepare this modern twist on the old salsa recipe. All you need for this fresh salsa recipe is: mango, red pepper, tomato, cilantro, lime juice and avocado.

How To: Fillet a flathead fish

Part of eating fresh fish involves knowing how to clean and fillet them. This cooking how-to video demonstrates the process for filleting a flathead fish. Watch and learn how easy it is to remove the fins and spike to make fillets of fresh flathead fish.

How To: Cook ratatouille

Follow this simple recipe to cook gourmet ratatouille. Combine olive oil, onion, eggplant, bell pepper, garlic, canned tomatoes, fresh thyme, and garnish with fresh basil. Ratatouille can be served hot or cold, as a side dish, salad or main dish.

How To: Mix an apricot-tini apricot martini coktail

Another in the line of the Kern's-tini's is very fresh. Using the fresh juices makes all the difference in the final drink. Remember that what you are creating, either in cooking or in cocktails, the final product can only be as good as the ingredients in it. Watch this video mixology tutorial and learn how to make an apricotini apricot martini. You will need crystallized ginger, lemon juice, cinnamon, vodka, apricot nectar, and fresh apple juice.

How To: Mix a mango margarita cocktail

The fresh mango has a sweet and rich flavor that is not intimidated by tequila and is balanced well with citrus and orange in this cocktail. You will need fresh mango, tequila, triple sec orange liqueur, and margarita mix. Watch this video mixology tutorial and learn how to make a mango margarita.

How To: Mix a melon martini like a professional bartender

Always use the freshest ingredients you possibly can when mixing specialty mixed drinks. In this case, the fresh honeydew melon and key lime juice really help to make a very fresh drink. This is a delicious mixed drink, great for summer evenings. Watch this mixology tutorial & broaden your knowledge of the bartending world. Mix a melon martini like a pro bartender for your next cocktail party.

How To: Cut soft, fresh cheese

Slicing soft, fresh cheeses, like chevre, can become a sticky mess. The cheese either clings to the knife or crumbles into an unwieldy pile. To get perfect slices every time, head to the medicine cabinet and grab the dental floss. Wrap the floss (use unwaxed and unflavored) around your fingers and then use to slice through the cheese. Floss works for slicing cheesecake, too.

How To: Freeze ginger

Love the taste of fresh ginger, but hate throwing out dry, moldy roots? Solve the problem by storing it in the freezer. Whenever you have a hankering for fresh ginger, just grate the still-frozen root into your favorite recipes. Ginger will lose some of its potency in the freezer, but not enough to make a significant difference. When previously frozen ginger thaws completely it develops a sodden texture, so once frozen it's best to keep it that way. Frozen ginger is also a little bit easier t...

How To: Make homemade pasta

Now if you've ever been to a nice Italian restaurant and wondered why the pasta tasted so good, it's probably because it was fresh pasta. What's amazing is that fresh pasta is incredibly easy to make. And the taste and texture is something you've got to just try for yourself.

How To: Make simple and quick frozen grape snacks

Grapes as dessert? After watching this food video you'll think twice about these juicy purple orbs. While we think popping some grapes into our mouths is delicious enough as it is, this recipe combines grapey goodness with icy coldness for a delicious, almost popsicle like snack.

How To: Choose a perfectly ripe Tommy Atkins mango

Just because the grocery store sells produce, doesn't mean it's all good and ready to eat. Mangos are a particularly tricky fruit to get right… er… ripe. Tommy Atkins mangos the more common mangos, and are usually grown in Mexico (originally Florida). When choosing a Tommy Atkins mango, you need to look for a mango without bruising and with as much color as possible. Green is not quite ready yet. Red is excellent, but a beautiful mix of red and yellow is the best.

How To: Create a glittery fruit nail design

Jennisse shows how to do your nails ‘Fruit Style’, using acrylic glitter, in this tutorial. She begins by taking the natural shine away and bowing the nails down. A few coats of acid-free protein primer are then applied onto the nail beds. Next, some bright green acrylic glitter is taken onto a small brush and applied side to side, at the point where nail grows beyond the finger line. The nail is turned over to create a smile line. Then a thin coat of yellow glitter is added next, halfway beh...

How To: Properly cut a pineapple

In this video Sue demonstrates how to cut a pineapple quickly and easily .surely this method will help to cut a pineapple without any mess. At first she cuts off the top of the pineapple and then the bottom ,then she places the pineapple standing on its base and bisect into two half at the middle and again she cuts the half piece at the center to get quarters. Then she cuts the quarters core away ,then she begin to slit the fleshy part of the fruit without cutting the skin ,after that she run...

How To: Make healthy, gluten-free stuffing for Thanksgiving

Thanksgiving is almost near and everyone's scrambling around for turkey and stuffing recipes. But if you're expecting guests with coeliac disease, then you're going to have to play it safe. Use this stuffing recipe that abides to a gluten-free diet, but just because it's gluten-free, doesn't mean it won't taste great! Trust us, you won't even tell the difference!

How To: Make snacks for kids

In this video, from happyauershow, we learn how to make some healthy snacks for kids. First, is a sweet Kid Kabob. You need a skewer, strawberry, pineapple, marshmallow, and Rice Krispies Treats. Simply make a pattern on the kabob however you'd like. You can use whatever fruit your children like best. The next snack is Kid Sushi. For this you will need Rice Krispies Treats and Fruit Roll-Ups. Roll up the Rice Krispies Treats in the Fruit Roll-Up, cut in sections, and you have the Sushi Rolls....

How To: Make lemon zest with or without a zesting tool

Making lemon zest isn't hard and doesn't take a long time, especially if you have a lemon zester. A zesting tool is the number one preferred way to get that lemon zest with no mess and no fuss. So, in the first video tutorial, see how to make lemon zest with a zester. Use a zesting tool for the peeling, and make sure to wash the outside of the lemon thoroughly to remove dirt and residue. Then zest away!

How To: Sear halibut with tomato, fennel, cucumber and mint

Secret Ingredient host Mark Law and Denver chef Jean Philippe Failyau of Osteria Marco take the mint out of the mojito and add it to a fresh summertime salad of cherry tomatoes, fennel, red onion, cucumber and mint, served over seared halibut. Follow along in this cooking how-to video as Whole Food's Market shows you how to prepare this delicious seafood dish. The tomato, fennel, cucumber and mint add a refreshing taste to the seared halibut.