What are the ways in which I can consume figs?

Before eating or cooking figs, wash them under cool water and then gently remove the stem. Figs can be consumed either peeled or unpeeled, depending upon the thickness of the skin, as well as your personal preference. Since the insides of ripe figs are rather soft and sticky, they are often difficult to chop.

Placing them in the freezer for up to one hour will make them a little firmer and easier to handle. In addition, when chopping, dip your knife into hot water several times, as needed, to prevent sticking. Dried figs can be eaten or used in recipes as they are or simmered for several minutes in water or fruit juice to make them more plump and juicy.

Figs can be consumed in the following ways: Dried figs can be utilized in baked goods, such as fig bars; jams; and fruit dishes. Pure ripe figs and use as a sandwich spread that will complement tofu, chicken, and vegetables. Place a sliced fig between two whole-grain cookies to make a sweet treat that will be as popular with kids as it is with adults.

When preparing oatmeal or any other whole-grain breakfast porridge, add some dried or fresh figs. Poach figs in juice or red wine, and serve with yogurt or frozen desserts. Add quartered figs to a salad of fennel, arugula, and shaved Parmesan cheese.

Fresh figs stuffed with goat cheese and chopped almonds can be served as hors d'oeuvres or dessert.

Wash organically grown grapes by running them under cool water. If nonorganic, they should be sprayed with a solution of diluted additive-free soap or commercial produce wash and then rinsed thoroughly under cool running water. After washing, either drain the grapes in a colander or gently pat them dry.

If you are not going to consume the whole bunch at one time, use scissors to separate small clusters of grapes from the main stem instead of removing individual grapes. This will help keep the remaining grapes fresh by preventing the stems from drying out. Eat grapes whole or in fruit salads, or juice them.

Grapes (best sliced in half) enhance the visual effect and flavor of any fruit or green salad. Give your curries a fruity punch by including fresh grapes in the recipe. Frozen grapes are delicious as a snack treat.

Serve stewed and spiced grapes with poached chicken breast for a light and healthy entre.

Kiwifruit can be peeled with a paring knife and then cut into pieces, or you can cut them in half and scoop the flesh out with a spoon. Organically grown kiwis can also be eaten with the skin on after washing by hand under cool running water. Kiwifruit should not be eaten too long after cutting since it contains enzymes (actinic and bromic acids) that act as food tenderizers, with the ability to further tenderize the kiwifruit itself and make it overly soft.

Consequently, if you are adding kiwifruit to fruit salad, you should do so at the last minute so as to prevent the other fruit from becoming too soggy. Eat kiwifruit whole or in fruit salads, or juice them. Kiwifruit mixes deliciously with most other fruits, especially grapes, apples, and oranges.

Add kiwifruit to tossed green salads. Serve chopped kiwifruit and strawberries, fruits whose flavors are naturally complementary, topped with yogurt. Mix chopped kiwifruit, orange, and pineapple together to make chutney that can be served as an accompaniment to chicken or fish.

Blend kiwifruit and cantaloupe in a food processor to make a chilled soup. For a creamier consistency, blend yogurt with the fruit mixture. Kiwifruit has a wonderful flavor and appearance for use in fruit tarts.

Mangoes should be sprayed with a solution of diluted additive-free soap or commercial produce wash and then scrubbed under cool running water with a vegetable brush. Since mango peels may be irritating to the skin, you may want to wear rubber gloves when peeling, especially if you will be peeling several mangoes at the same time. Mangoes can also be quite juicy, and their juice is rich in pigment that can permanently stain clothing, so it's a good idea to wear an apron when preparing them, too.

Since its flesh clings tenaciously to the large, flat seed, the mango is not the easiest fruit to prepare, but these peeling and slicing tips will help: For easiest slicing, cut off both ends of the mango with a sharp, thin-bladed knife, such as a paring knife. Place the fruit on a flat end and cut away the peel from top to bottom along the curvature of the fruit. Then stand the fruit on its wide end and cut vertically, sliding the knife along the seed first on one side, then on the other, creating two near halves of fruit ready for slicing (a little fruit will remain around the seed).

Or cut thin slices off the fruit until you reach the seed. Alternately, after cutting off both ends of the mango, leave the skin on and make vertical slices to remove each half from the pit. The flesh can then be scooped out with a spoon.

If you prefer mango cubes, cut crosshatch lines partway through the flesh with the tip of your knife, being careful not to cut through the skin. Then invert the skin so the flesh pops outward, and slice off the cubes. In the tropics, people eat mango cubes right off the skin or serve the whole fruit on a fork.

To prepare the fruit to be served on a fork, cut an "X" across the skin on the top of the mango, pull the skin away from the fruit in quarters, insert a fork on the unpeeled end, and serve - with an ample supply of napkins. Another common way of eating ripe mangoes in the tropics is to roll the fruit back and forth on a tabletop to soften the pulp, then cut off the tip of the stem end, and suck on the fruit to draw out the pulp.

Melons grow resting on the ground, which means their rinds can become contaminated by animal or human waste, or contamination can be transferred from the harvester's or other handler's hands to the melon. Unless the skin is thoroughly cleansed, the knife used to halve a melon can transfer pathogens, such as Salmonella, directly onto the flesh. For this reason, all melons should be sprayed with a solution of diluted additive-free soap or commercial produce wash.

Due to its large size, you will probably not be able to rinse a watermelon under water in the sink. Instead, wash it with a wet cloth or paper towel. Be sure also to wash surfaces that have come into contact with the unwashed melon, such as hands and cutting boards.

Depending upon the size you desire, there are many ways to cut a watermelon. The flesh can be sliced, cubed, or scooped into balls. Watermelon is delicious to eat as is, but it also makes a delightful addition to a fruit salad.

In addition, jam, sorbet, and juice are some nutritious and delicious things you can make with watermelon. Moreover, while many people are accustomed to eating only the juicy flesh, both the seeds and the rind are also edible. Watermelon can be eaten on its own, used in fruit salads, or juiced.

Freeze pured watermelon in ice cube trays. Once frozen, gently blend in a food processor to create a frozen granita dessert treat.In Asian countries, roasted watermelon seeds are either seasoned and eaten as a snack food or ground up into cereal and used to make bread. A featured item of southern American cooking, the rind of watermelon can be marinated, pickled, or candied.

Pure watermelon, cantaloupe, and kiwifruit together. Swirl in a little plain yogurt, and serve as a refreshing cold soup.

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