We have given some thought and conversation to the idea of cooking a week's worth of vegetables over the weekend. Such a good way to enjoy your vegetables — have them ready and waiting. Well, the same goes for fruit.
Not all fruit is as easy to eat as a banana. Some take a little prep. Strawberries, raspberries, melons — I like to wash, peel, and slice a big batch of these or other fruit over the weekend, and put it in the refrigerator for eating throughout the week. I find that I eat more fruit, and that I enjoy it more when it is cold from the fridge.
It's easier to make a dessert, too, out of strawberries and a little cream if the strawberries are already sliced up and soaking in their own juices.
I particularly love cutting up melon (I peel it like this) and chopping it up, chilling it until it gets ice cold.
What kinds of fruit do you prep ahead? What do you like to keep around? Any good tips for keeping fruit fresh and tasty in the fridge?
(Image: Faith Durand)