When cooking apples, a pinch of salt will make them more tender and add flavour.

Soak oranges in boiling water for five minutes before peeling. The peel and all white pulp will come off easily.

To almost double the amount of juice you get from oranges, store at room temperature.

Vitamin C in orange juice is destroyed by exposure to air. To prevent this, slowly stir water into frozen orange juice and store in covered container.

Use a V-shaped juice can opener to remove stems from strawberries.

When adding pineapple to gelatin, always use cooked or canned pineapple. Raw pineapple prevents the gelatin from setting.

Thirst Quencher for Summers - Serve the fruit cubes of watermelon and pour into tall glasses and garnish with mint. You can also take out the juice of it & serve.

Use an ice cream scoop to easily remove the seeds from melons.

Grating or cutting citrus fruits - Use it directly from the refrigerator as the fruit will be firmer and easier to handle.

To ripen the bananas quickly for a recipe - Enclose them in a brown paper bag with an apple for 2-3 days.

After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside.

If after halving a jackfruit you find it has not ripened enough wrap the halves tightly in a muslin cloth and keep it in a dark place. It will ripen in a few days. And you will know it is ready when you get the strong flavour of a ripened jackfruit.

Watermelons can be slices thinly, to expose high seed areas, from which seeds can easily be dropped down with a fruit fork or knife tip.

If fruit like peaches, apples, pear, pomegranate, etc. turn out to be sour, do not throw them away. Dice, add chaat masala, sugar, salt, pepper and toss, adding cucumber, coriander, if desired. Will transform into a tingling, and interestingly refreshing salad.

Chop apples, pears, etc. into a bowl of chilled salted water, drain, pat on clean kitchen towel, to keep them from discolouring for a longer period.

Chill whole those fruit which discolour, and then cut when required in recipe, so they are chilled yet not discolour.