CollectionsFruit Salad
IN THE NEWS

Fruit Salad

FEATURED ARTICLES
NEWS
January 29, 2008
THE ORIGINAL impressions of Police Commissioner Ramsey are generally good. To his credit, he has been meeting with the community to understand our needs and goals for the police. But there is one aspect of his uniforms that I find bothersome. Ramsey and other chiefs come to public meetings with four stars on each shoulder and enough scrambled eggs on their caps for a large buffet. You don't reach people by trying to show how much you look like a General of the Armies. The army is large enough to need the stars for differentiation.
FOOD
May 9, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
We were cooking at noon because of early dismissal for teacher report-card conferences, and some students were opening their report cards for the first time. "I got an A in violin!" exclaimed Kimberly Luu - which set off a round of bragging about how many A's each received that lasted until I could get the geniuses to focus on cooking. Before starting our spring cooking classes, I had asked several local chefs for simple, nutritious recipes that included fresh produce, could be prepared in about an hour, cost less than $20 for six servings, and contained about 20 grams of protein and no more than 500 calories per serving.
FOOD
June 24, 1998 | by Aliza Green, For the Daily News
Yo, Chefs! I would like to know, when making a fruit salad, how do you keep the banana and apples looking fresh and not turning dark? Teresa Banning Dear Teresa, Certain fruits darken easily when you cut them for fruit salad because they oxidize (meaning they react with the oxygen in the air). This happens especially to white fruits like apples, bananas, pears and white peaches. Unfortunately, the riper the fruit, the more quickly it will discolor. Try to find a balance: You want fruit that is ripe enough to be fragrant but not overripe and mushy.
ENTERTAINMENT
December 6, 2012
1 PARSNIPS This close cousin to carrots has a sweet, nutty flavor and a more nutritious punch, lots of vitamin K and 7 grams of fiber to boot. 2 DATES They may look ugly, but dates, especially Medjools, are one of the sweetest, most satisfying fruits. They contain calcium, sulfur, iron, potassium and magnesium. 3 STAR FRUIT A tropical, juicy fruit packed with vitamin C and a slimming 30 calories a serving. Give this good source of fiber a try as a garnish in your next fruit salad.
NEWS
September 3, 2011 | BY DAN GERINGER, geringd@phillynews.com 215-854-5961
WHEN MARILYN Valerio and her brother Nelson bought The Right Choice grocery in North Philly two months ago, they found that along with just about every chip, candy and soda known to man, former owners Irene and Rassedell Choice had introduced fresh fruit snacks to neighborhood children. At first, Valerio had her doubts. "I go through this with my own kids, so I thought offering healthy snacks was a great idea," she said, "but I didn't know they would sell. I was amazed. " She gazed fondly at the "Eat Fresh, Feel Good" refrigerated case filled with fruit salads, cut watermelon, veggie snacks, yogurt, 100 percent juice and 50-cent bags of grapes, cut apples, plums and peaches.
FOOD
August 26, 1987 | By DEBORAH LICKLIDER, Daily News Food Editor
Grapes fall into the category of great foods that are so delicious they ought to be bad for you . . . but they aren't. Only a few foods find their way into this rarefied sub-group: strawberries, scallops, artichoke hearts. And grapes, all kinds of grapes. Grapes fall into two general categories. No, not seedless and seeded, although that's how most kids evaluate them. (Ugh, seeds.) But grapes are either table grapes or wine grapes, although a wine grape can be enjoyed on the table and you can press some table grapes into respectable wine.
NEWS
March 22, 1989 | By Barbara E. Sorid, Special to The Inquirer
Growing up is not easy. Growing old is harder. Elderly people have to come to grips with the unkind fact that their later years may be fraught with illness or bring the loss of a spouse, often forcing them to opt for new living arrangements. For many families, facing such decisions can be difficult and emotionally trying. Last Thursday, about 75 senior citizens and people concerned about aging parents gathered at a forum sponsored by the Burlington County Retired Educators Association to meet with representatives from 20 retirement and health-care facilities.
NEWS
November 24, 1992 | By Ellen O'Brien, INQUIRER STAFF WRITER
Yesterday, a day exceptional for November in its warmth and its sun, the Camden Housing Authority served Thanksgiving dinner to the senior citizens and disabled who live in its projects. At the Westfield Towers Community Center in East Camden, everyone seemed to have something to be thankful for. "I'm 95 and going strong," Henry A. Hermusman said, making this statement sound like an actual announcement. "I got good health, no aches or pains. I came here from Pittsburgh, here since 1925.
NEWS
June 19, 1990 | By Zoe Pettway, Inquirer Staff Writer
Who has the right to sell fruit on the sidewalk at 15th and Arch Streets? That is the question that brought out three paid pickets yesterday, parading around Angelina Dizes' fruit stand in an effort to discourage customers from buying her salads. At issue is whether Genarro Rauso paid Dizes $30,000 for her fruit stand and its sidewalk location on the southwest corner of 15th and Arch. Rauso said he purchased the cart from Dizes for $30,000 after seeing a newspaper advertisement last August.
FOOD
February 28, 1990 | By Sharon MacKenzie, Special to The Inquirer
Most of the time, people follow standard patterns for many of the things they do. This predictability can be comforting in that there are rarely unpleasant surprises. But it can also be just boring enough to create a need for change in routine, even if it's something as simple as the order of service at mealtime. Soup as dinner's main course is different enough to be a bit of an eye- opener. When it is actually a hearty, delicious chowder, it is the equivalent of a liquid multi-vitamin pill.
1 | 2 | 3 | 4 | 5 | Next »
ARTICLES BY DATE
FOOD
May 9, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
We were cooking at noon because of early dismissal for teacher report-card conferences, and some students were opening their report cards for the first time. "I got an A in violin!" exclaimed Kimberly Luu - which set off a round of bragging about how many A's each received that lasted until I could get the geniuses to focus on cooking. Before starting our spring cooking classes, I had asked several local chefs for simple, nutritious recipes that included fresh produce, could be prepared in about an hour, cost less than $20 for six servings, and contained about 20 grams of protein and no more than 500 calories per serving.
ENTERTAINMENT
December 6, 2012
1 PARSNIPS This close cousin to carrots has a sweet, nutty flavor and a more nutritious punch, lots of vitamin K and 7 grams of fiber to boot. 2 DATES They may look ugly, but dates, especially Medjools, are one of the sweetest, most satisfying fruits. They contain calcium, sulfur, iron, potassium and magnesium. 3 STAR FRUIT A tropical, juicy fruit packed with vitamin C and a slimming 30 calories a serving. Give this good source of fiber a try as a garnish in your next fruit salad.
ENTERTAINMENT
July 28, 2012 | By Virginia A. Smith, Inquirer Staff Writer
Let's just say it. The Jersey Shore has never been known for its imaginative gardens. But you can kind of understand why: It's the ocean, stupid. Still, it gets pretty boring, those endless loops of hydrangeas and hedges, evergreens and petunias, and no one's more bored than Cyrus Gordon. Yet he's dumbfounded every time someone stops to stare at his garden, which is nothing like your typical beach-town flower bed. Two weeks after 120 visitors came to see it on the Ventnor City Garden Tour, he still doesn't get why he was even included.
NEWS
September 3, 2011 | BY DAN GERINGER, geringd@phillynews.com 215-854-5961
WHEN MARILYN Valerio and her brother Nelson bought The Right Choice grocery in North Philly two months ago, they found that along with just about every chip, candy and soda known to man, former owners Irene and Rassedell Choice had introduced fresh fruit snacks to neighborhood children. At first, Valerio had her doubts. "I go through this with my own kids, so I thought offering healthy snacks was a great idea," she said, "but I didn't know they would sell. I was amazed. " She gazed fondly at the "Eat Fresh, Feel Good" refrigerated case filled with fruit salads, cut watermelon, veggie snacks, yogurt, 100 percent juice and 50-cent bags of grapes, cut apples, plums and peaches.
FOOD
June 30, 2011 | By Ashley Primis, Inquirer Staff Writer
Ah, the Fourth: burgers on the grill, fresh-squeezed lemonade, creamy potato salad, the first corn of the season, and . . . Crabs and spaghetti? If you are a member of the Campanaro family, that's what you smell in your Fourth of July dreams. "It's one of those things you long for, you know?" said Lou Campanaro, chef and co-owner of Village Belle, the Italian-leaning Front Street restaurant. As a chef, and member of a family who love to eat and cook (and compete; just ask them about their family meatball contest)
NEWS
January 29, 2008
THE ORIGINAL impressions of Police Commissioner Ramsey are generally good. To his credit, he has been meeting with the community to understand our needs and goals for the police. But there is one aspect of his uniforms that I find bothersome. Ramsey and other chiefs come to public meetings with four stars on each shoulder and enough scrambled eggs on their caps for a large buffet. You don't reach people by trying to show how much you look like a General of the Armies. The army is large enough to need the stars for differentiation.
BUSINESS
August 15, 2003 | By Thomas J. Brady INQUIRER STAFF WRITER
On Wednesday, two Philadelphia teenagers spent a hot, muggy afternoon helping quench shoppers' thirsts with free ice-cold bottles of water. They also helped quench the shoppers' thirsts for knowledge, explaining why water was essential for a healthy diet. A.J. Harding and Olivia Frye, both 14, were handing out bottles of water near Broad and South Streets as part of the Food Trust's South Street West Farmers Market. The Food Trust sponsors 15 markets at 13 locations throughout the region during the summer in an effort to make locally produced nutritious foods more easily available to urban residents.
ENTERTAINMENT
June 11, 1999 | By Kevin L. Carter, Inquirer Staff Writer
Ivan Lins, deservedly, has been thought of as being one of the greatest writers of music in today's Brazil. But he'll tell you that much of his early musical socialization had nothing to do with his native land. Between the ages of 2 and 5, Lins lived in Boston, where his scientist father was studying at MIT. The musically precocious child soaked up the influences of American sound while he was there. "The first music I can remember in my life was Walt Disney songs," Lins said from an Oakland, Calif.
FOOD
June 24, 1998 | by Aliza Green, For the Daily News
Yo, Chefs! I would like to know, when making a fruit salad, how do you keep the banana and apples looking fresh and not turning dark? Teresa Banning Dear Teresa, Certain fruits darken easily when you cut them for fruit salad because they oxidize (meaning they react with the oxygen in the air). This happens especially to white fruits like apples, bananas, pears and white peaches. Unfortunately, the riper the fruit, the more quickly it will discolor. Try to find a balance: You want fruit that is ripe enough to be fragrant but not overripe and mushy.
FOOD
August 16, 1995 | By Christine M. Carbone, FOR THE INQUIRER
When it's too hot to cook, salad is a cool, easy solution. Simply beat the heat with entree salads, one of the hottest restaurant items going. Entree salads do not have to be giant plates of rabbit fodder. You can heap them with sun-dried tomatoes, portobellos, grilled steak, broiled chicken - ingredients that turn them not just into a meal but into a filling repast. Some salads are so rich, they preempt meat, such as layered Tuscan Panzanella, a profusion of vegetables mounded atop bread cubes.
1 | 2 | Next »
|
|
|
|
|