Make a Pineapple Upside-Down Cake with Whatever Heat Source You Have on Hand

The art of the upside-down cake—pouring cake batter over fruit, then inverting it, once baked—was very common in the ’20s and ’30s. Before Dole started canning pineapples and selling rings in cans, pineapple upside-down cake was a fancy thing. Once cake mixes and canned fruit came along, the dish was ubiquitous.

Source: Milk Bar’s Multipurpose Pineapple Upside-Down Cake

It’s nice for a change, but cheesecake > pineapple upside down cake.  Prove me wrong 😉

Make Delicious Sweet and Sour Shrubs Using This Easy Ratio

If you’ve never had a shrub before, it’s just about the most refreshing thing you can think to drink—especially in the summer. It starts with a syrup that’s a combination of vinegar, fruit, and sugar. The fruit tastes like its truest self and the vinegar cuts right through it. Add it to a glass, then bubbles to make it bright. The alcohol is optional, but awfully good.

Source: How to Make Shrubs (aka Drinking Vinegars) Without a Recipe

What is this drinkable sorcery and why haven’t I ever had any? And why the strange name? I must try some… I just hope it doesn’t blind me… or worse!

The Best Ways to Keep Fruit from Browning, Tests to Prove It

The brown spots that mar an otherwise beautiful piece of fruit is basically “fruit rust,” caused by oxygen in the air reacting with a plant enzyme called “polyphenol oxidase.” This article explains the science in more detail, but to prevent enzymatic browning, you either have to stop the oxygen or the enzyme (or both.) Most prevention methods involve a physical barrier (water) and a chemical inhibitor (such as ascorbic acid) but we wanted to see which solutions provided the best solution to this ugly problem.

Source: Tip Tester: The Best Ways to Keep Fruit from Browning

They didn’t test the barrier 😦

Water can break things down, turning stuff to mush.  Honey is a different material, and has been used in the past for treating wounds so I’m not entirely surprised at the test result.

6 Reasons Why You Should Be Eating Frozen Fruit

Summer is the season with some of the greatest food, and beautifully ripe fruits are no exception. Stick them in the freezer for a few hours or pick up a big bag from the store and you’ve got the perfect treat with the potential to cool you down on a hot summer day.

Source: 6 Reasons Why You Should Be Eating Frozen Fruit

I wish there was more variety, but I haven’t tried the banana ice cream yet…

Scientists Discover the Genes for Supersizing Fruit

When Spanish explorers first brought domesticated tomatoes to Europe 500 years ago, the fruit was already gigantic compared with its olive-sized wild counterparts. Researchers trying to understand the genetic basis of this girth have uncovered a way to make other fruits larger as well. The team discovered this secret by studying two mutant tomato strains that had many branches coming off the upper part of the stem and that produced unusually fecund fruit.

Source: Scientists find way to create supersized fruit

Tomatoes are technically a fruit.  More specifically, they are berries, and the wild tomato was indeed berry-sized.

Study: Kids Eat 54% More Fruits/Veggies If Recess Before Lunch

…a new study shows a simple, no-cost trick that should leave federal policy makers saying, “Why didn’t I think of that?”

…After analyzing 22,939 data points, the researchers concluded that in the schools that switched recess to before lunch children ate 54% more fruits and vegetables. There was also a 45% increase in those eating at least one serving of fruits and vegetables. During the same time period consumption of fruits and vegetables actually decreased in the schools that didn’t switch.

Source: Study: Eat school lunch after recess