We can name hundreds of reasons to love bananas. They taste good, are easy to carry around for a snack, and are loaded with natural sugars and nutrients, including vitamin B6, vitamin C, manganese, potassium, etc.

But regardless of how you slice them, bananas taste the best – and offer the best value – when ripe. You can eat them as they are or use them to make one of the all-time people’s favorite banana cakes or chocolate pies.

But all is not lost if you have a green bunch of bananas in your hands. This post will take you through six of the best tips and tricks to ripen this super versatile fruit when you are in a pinch.

Let’s dive right in!

How do bananas ripen naturally?

Like many other fruits, a banana will ripen naturally if left alone. The fruit releases ethane (also called ethylene) gas, a natural plant hormone that regulates its growth and ripens it by converting the starch it stores into sugar.

All fruits release ethane gas to aid their growth and ripening, but bananas produce more than most others. Moreover, some fruits and vegetables are more sensitive to ethylene gas than others, so it’s always recommended that you separate the bananas from the rest of the fruits.

However, storing your unripe bananas with other ethylene-producing fruits or vegetables can help them ripen faster.

Read on for other ways to speed up the banana’s ripening process.

How do I make bananas ripe?

If you’ve ever tried making banana bread with unripe, green or yellow bananas, you’ll agree with me that nothing beats the sweet taste of bread made with overripe bananas covered in brown spots or speckles.

Here are six tested-and-proved tricks and tips that work in ripening your bananas:

Method #1: The brown paper bag method

As mentioned above, most fruits release ethylene gas that aids their growth and helps them ripe. UCSD School of Medicine states that the fruits widely known to produce ethylene gas are avocados, apples, peppers, pears, bananas, and tomatoes.

To help your bananas ripen faster, you can place them in a brown paper bag where the ethylene gas can accumulate. To seal the ethylene inside, clip or fold the top of the brown bag shut with the bananas inside.

If you follow this process correctly, your green, unripe bananas should be perfectly yellow within half a day to two days.

Pro Tip: Adding ripe tomatoes, apples, avocados, or other ethane-producing ripe fruits to the bag speeds up the banana ripening process.

Method #2: Place them in a warm spot

This is an almost do-nothing yet very effective method of ripening your bananas. All you have to do is store your unripe green bananas in a warm place and wait for several hours.

A perfect spot to place your unripe bananas is on a windowsill with enough direct sunlight or on top of your fridge near the back, where the heating element is situated. You can also place your bananas in a heater or an oven that’s cooling down.

Based on how green or unripe your bananas are when you buy them, they could ripen as soon as one day. If you use an oven, this time should be less, but ensure you check your bananas frequently and pull them out when brown spots start to form.

Method #3: Store them in a bunch

This is perhaps one of the easiest methods to make your bananas ripe. You only have to place your bananas in a bunch and watch the magic happen!

Do not separate all your bananas at once to help you get more ripened bananas faster. Remember, the more the bananas are in a bunch, the more ethylene gas they emit, which translates to faster ripening.

This ripening process happens slowly (it takes about 24-48 hours) but will give you lovely and sweet bananas. You can combine this method with methods #1 and #2 for faster and better results.

If these first three methods are not fast enough, don’t panic. You have other three speedier options as discussed in methods 4, 5, and 6.

Method #4: The oven method

I have mentioned it before, but it bears repeating: nothing beats the taste of a cake made with overly ripe, brown, and squishy bananas. But if all you have at the moment is a bunch of green, unripe bananas, don’t fret.

You can ripen your bananas in the oven in minutes, as directed below:

1. Preheat your oven to about 300 degrees F
2. Place the unpeeled unripe bananas on a baking sheet and place them in the preheated oven. You may use a lined baking sheet with parchment paper or aluminum foil in case your banana peels burst.
3. Bake the bananas for about 15-20 minutes, stopping to turn them halfway through. Depending on your desired ripeness, you may leave the bananas in the oven longer.
4. Remove the mushy bananas and leave them to cool before using them for baking your favorite recipe

Note: Although this method gives you sweet, soft, brown bananas, they aren’t as delectable as bananas that have gone through the natural ripening process.

Method #5: The air fryer method

Don’t want to heat up the entire house to ripen your bananas? Don’t worry. An air fryer can achieve similar results as the oven – and the house won’t be as hot!

I like to use this method because it is easier and yields the desired results faster than the oven. So, how do you go about it?

First, you should line your air fryer basket with a basket liner, aluminum foil, or perforated parchment paper in case your bananas burst or leak while baking. It makes it easy to clean the mess.

Arrange the unripe bananas (with their peels still on) in a single layer. Then, set your air fryer to 300 degrees Fahrenheit and cook them for about 8 to 10 minutes, or until the peel turns black.

Cool the bananas back to room temperature to eat them or use them for baking. Again, the bananas will be sweet, but not as sweet as naturally-ripened ones.

Method #6: The microwave method

The microwave is the perfect option if you only have a few seconds to ripen your bananas. But experts don’t recommend it as it doesn’t improve your unripe banana flavor or sweetness – it’s more of a softening than a ripening method.

If you want to try it, you may use semi-ripe bananas for the best results. Here is how you go about it:

1. Peel your bananas and place them in a microwave-safe dish or container
2. Cook the bananas – one at a time – for one 30-second increment until you hear the bananas sizzling inside.
3. Leave them to cool to room temperature before enjoying how you like them

How do I store ripe bananas?

Banana lovers stock up with the yellow and very healthy fruit as it makes a perfect snack in the morning and between meals. If you are among these banana fans, you may wonder how to store the fruits so they stay fresh for as long as possible, right?

The good news is that your bananas can stay healthy for up to eight weeks, provided you store them properly. Experts recommend keeping your ripe bananas in an air-tight container and storing them in the fridge.

You can peel the overripe bananas (brown and mushy ones), slice them, and store them in sealed freezer bags. You can then retrieve them whenever you want to use them and put them directly into a shake, smoothie, or thaw them for baking.

You may also choose to try out the banana recipes you’ve seen online instead of storing your bananas for a later date. For a start, I recommend you try out this delicious Banana Bread with Salted Peanut Streusel.

The recipe is easy to follow and makes delectable Cakes that stick to your ribs. Other great ripe banana recipes to try out include:

• Banana Bread
• Peanut Butter-Banana Smoothie
• PB&J Pancakes
• Frozen banana and praline parfait
• Peanut Butter Banana Oatmeal Bars

There are more recipes to try out. Have fun!

Can I use green bananas?

You can eat underripe bananas – they are prevalent in Caribbean cooking. However, you don’t want to eat them raw; green underripe bananas are starchy and firm and don’t make the perfect food.

Instead, cook your bananas like plantains: fried into chips, boiled and mashed, or stirred into stews. They make a perfect main meal!

The bottom line

Bananas are sure a superhero of the fruit world. They are among the best value foods, with loads of natural sugar, vitamins, and other nutrients that help people fight cancer, lose weight and reduce bloating.

Overripe bananas make the best pies and cakes, but timing your purchase, so the bananas are ripe when your bake isn’t always easy. Most farmers ship underripe bananas to increase their shelf life, and it’s common to find only green bananas in grocery stores or supermarkets.

This post provides the six best ways to make bananas ripe at home. Good luck as you use it to make your family delicious banana muffins.

You are at a social event, by the pool, on the beach, sailing in a boat with friends, or at a picnic with your special someone, only to find out that you forgot your reliable corkscrew. If that’s you, don’t succumb to despair.

There are hundreds of other ways to open a bottle of wine, ranging from hooking it out with a wire hanger to using a spoon handle. And more than a matter of necessity or thirst, trying out new ways to open a wine bottle is fun.

This post provides you with the ten best and most clever hacks to open wine bottles without a corkscrew.

Let’s get started!

How do I get a wine bottle open without a corkscrew?

Whether the waiter’s corkscrew in your home has gone missing or you forgot it when going out, knowing how to open a bottle of wine without a corkscrew is an essential skill for any wine lover.

Here are tested-and-proven methods that work as excellent as a corkscrew in opening a wine bottle:

Method #1: Use a wooden spoon handle

First on our list of best ways to open a wine bottle without a corkscrew is using a wooden spoon handle. It’s a safe method that is a surefire to open your wine bottle without much effort and strain.

So, how do you go about it?

Take the wooden handle of a wooden spoon and press with consistent pressure down on the middle of the cork. Yes, removing the cork from the bottle may be impossible, but you’ll have your wine to enjoy.

Unfortunately, if the wine bottle is old, the cork may crumble and shed into the wine once you push it in. However, this should be a concern; most wine corks are made from cork oak trees, which are not toxic to humans.

However, having cork pieces in your wine may feel uncomfortable. Use a filter to remove the pieces.

Note: If you can’t find a wooden spoon, use any blunt object the same size as the spoon. It should work just as fine as the spoon.

Method #2: Bike pump method

This method uses sweet science but is one of the easiest ways to open a wine bottle besides using a corkscrew. You only need a bike pump or any air pump with an attached needle.

Here is how you use the bike pump needle to open the wine bottle:

• Plunge the pump needle through the cork until it reaches the air between the wine and the cork.
• Then, gently pump air into the bottle. The cork should start moving out slowly as the air pressure increases
• Be careful as the cork may forcefully and quickly due to pressure from the bike pump.

Also, be careful not to push the cork further into the wine, especially if you don’t plan to drink the whole bottle. A blunt needle could push the cork further in.

Method #3: Use keys or a serrated knife

Your car or house keys offer a creative way to remove the cork from the wine bottle in just a few seconds. However, the success of this method depends on the key you use, with long and sharp keys working the best.

To use this method:

• Insert your house or car keys into the cork at a slight angle, as you would a corkscrew or wine key, leaving a little part of the key outside the cork
• Then, turn the cork clockwise, up, and out of the bottle
• The catch here is to turn the cork in circles as you pull it up in the same movement

Note: You can use a serrated knife – such as a butter knife – in the place of the keys; it should be as effective.

Method #4: Use a pair of scissors

Like the key method, this method only needs household items to open the wine bottle – a pair of scissors. Push one blade of the scissors into the center of the cork and gently twist the scissor’s handles clockwise as you pull the cork up.

Warning: Be careful with the scissors’ blades! They may cut you if not handled with care.

Method #5: Hook it out with a hanger

This is yet another very effective method, but it involves destroying your wire hangers – a sacrifice all wine lovers will be willing to make!

Here is how to use the wire hanger:

1. Using pliers, bend the last half inch back making about a 45-degree angle – almost similar to the angle of a fishhook
2. Place the new hook on the edge of the cork with the U-shape facing up
3. Twist the hook in circles and back and forth until it’s about 2 inches into the cork
4. Twist the hook so it inserts the pointy part into the bottom of the cork
5. Pull up the cork once the hook is underneath the cork. Use a pair of pliers or other household items to remove the cork if it seems stuck.

Method #6: Apply heat to the neck of the bottle

This method isn’t always the most effective, but it works, especially in winter, when a mulled wine is perfect. Using a lighter or a blow torch, apply heat to the neck of the wine bottle right below the cork.

Air expands when heated and should force the cork to move upward and eventually out of the wine bottle. However, ensure the wine bottle isn’t cold, or it could explode from the rapid temperature change.

If your wine bottle is cold, leave it in a lukewarm surrounding for a while before heating it. You can also place the bottle inside warm water, and the cork will come off, too.

Alternatively, you can use heated bottle tongs, placing them on top of the bottle – in the area between the wine and the cork. Once the cork comes off, rub chilly water on the neck using a kitchen towel or brush.

Take extreme caution as you could hurt yourself. Leave the heated part of the bottle to cool before serving your wine.

Method #7: The screw method

This is one of the best and safest wine openers but requires strength and resilience, and access to some household tools. The method involves driving a screw (a long screw possibly) into the cork, then pulling it out with the claw at the back of a hammer.

It’s recommended that you use a log screw and drive it in until only about an inch of the screw is left showing. Using a screwdriver to drive the screw will make this activity easier.

If you can’t get a claw hammer pair of household pliers can suffice. Ensure you pat yourself on the back once you complete the mission.

Note: As with most other methods, be careful when using this method, as you would injure yourself or spill your wine.

Method #8: Use a string to pull the cork out

Like the screw method, this wine bottle opener requires much strength, effort, and access to some household tools. You need a screwdriver or a long thin metal and a thick piece of cord or string to pull this off.

Once the tools are ready, use the screwdriver or its alternative to create a hole through the cork. Once you are done, tie a large knot in one end of the string and push it (the knotted end) through the cork using the screwdriver.

Then, you can pull the string out, and it should come off with the cork.

You’re likely to find crumbled pieces of cork in your wine, which makes your glass of wine less desirable. Use a coffee filter to remove the cork bits.

Method #9: Use the wall to smack it out

This is not always the best method as it is dangerous, so use it as your last resort when everything else fails. It should only be your best friend when you have no tools to open your wine bottle.

So, how does the method work?

Wrap the bottom of the wine bottle in a thick towel and bang the hard surface against a hard wall several times. The bottle may break, so refrain from using your full strength. Instead, hit the base of the bottle lightly but repeatedly; the cork will come off.

Method #10: The shoe method

This method is almost similar to the previous one but a little safer. It works the best with a shoe with a higher profile heel or one with a raised sole – such as a leather loafer that a gentleman would wear to work.

Once you have a shoe that fits this description, proceed to open your wine bottle as follows:

• Choose an outside area in case the wine spills. Also, remember to stay to the side of the bottle to avoid having wine spillage tarnishing your clothes.
• Remove wrapping around the cork and place the bottle upside down between your legs.
• Smack the bottom of the bottle using the sole of your shoe. The cork should start coming off the bottle
• Once it’s free enough to come off, use your hands to remove it.

Note: This method may take a long time, but it’s safer than smacking the wine bottle against the wall.

Important: Some of the methods mentioned above aren’t 100% foolproof and risk breaking your wine bottle or chipping it. So, if you have an expensive wine, you should keep it until you find a corkscrew.

Final Thoughts

At a wine shop, you can either buy a bottle with a cork closure – more attractive and classy – or one with a screw cap that’s easy to open. If you choose the former option, only to realize that you don’t have a corkscrew, don’t worry.

This post provides you with the ten best ways to open a wine bottle without using a corkscrew. Good luck as you use it to enjoy your hard-earned happy hour without a broken wine glass or floating bits of cork.

Let’s face it: nothing shouts ‘breakfast’ like a glass of orange juice. It’s sweet, refreshing, and packs a lot of nutrients, including protein, iron, vitamin C, potassium, folate, vitamin A, and magnesium.

You can buy orange juice in wide varieties at thousands of grocery stores in your area, but it’s more exciting and satisfying to make your own orange juice at home. You can use a blender, a slow juicer, a citrus juicer, etc., to make a fresh juice.

This post will look at these methods of how to make orange juice, help you select the best oranges for juicing, provide you with exciting orange juice recipes, etc.

Let’s get started!

Orange juice health benefits

Fresh squeezed orange juice is sweet and downright delicious, but is it good for you? The simple answer to this question is a big yes.

Eating fresh oranges directly from the orange tree helps build your immunity and enhance your overall health. The fruits are high in vitamin C, which boosts immunity in individuals – both kids and adults.

Oranges are also known for balancing the hormones and stimulating the production of collagen that enhances your skin. Likewise, homemade orange juice helps balance LDL (bad cholesterol) and HDL (good cholesterol) by decreasing LDL and increasing HDL.

Like other citrus fruits, oranges are acidic but create an alkaline effect after metabolizing the juice. But if you suffer from ulcers, high blood pressure, diabetes, and digestive problems, too much orange juice isn’t good for you.

Homemade orange juice is bright, sweet, and healthy and cannot be compared to bottled juice. And although eating an orange is more nutritious than drinking its juice, most people prefer the juice because it’s delicious and refreshing.

Note: Despite its high nutritional value and health benefits, experts recommend that you limit your consumption (especially the juice with added sugars) because of its high sugar content.

Fresh-squeezed vs. store-bought juice

I know we’ve mentioned it above, but it bears repeating: no store-bought or bottled juice will ever come close to fresh-squeezed juice. Store-bought pure orange juice contains a lot of added sugar and less vitamin C.

Also, most commercial brands remove the pulp from the juice, which removes minerals and vitamins. On the other hand, homemade orange juice has all these healthy nutrients.

What are the different varieties of oranges?

The juice should be healthy and filling regardless of the type of oranges you use. Sweet oranges include varieties like Navel Oranges, Valencia, but Clementine, Blood Oranges, Tangerines, and Mineola also make perfect orange juice.

Of course, orange varieties will have different flavors and natural sweetness, but this comes down to individual personal preferences. Valencia oranges have the best flavors, closely followed by navel oranges.

In the end, you can use any oranges you wish, and the product will be sweet and healthy.

How do I make orange juice?

You can make your orange juice using several methods, depending on the equipment in your kitchen. For instance, you can use a citrus juicer, a blender, a slow juicer, or squeeze the juice using your hands.

Each method will work perfectly, although the end product may vary slightly in terms of flavor, taste, and smoothness.

Here is a breakdown of how each of the methods works:

Method #1: Manual juicing

This is one of the simplest and best methods of making orange juice – mainly because you don’t need any equipment. Unfortunately, this method isn’t always practical for all types of oranges. It’s mostly effective for oranges with thick skins.

Here is how you go about manual juicing:

1. Soften your oranges by squeezing them tightly or rolling them firmly using the palm of your hands across the table or counter.
2. Wash your orange using running water, dry it using kitchen tissues, and cut it into two pieces
3. Using a knife, remove as many seeds as possible. Use seedless oranges like navel oranges if you want to go seedless.
4. Squeeze each half over a glass to extract the juice. Remove the stray seeds that fall into your juice.
5. Scrape the orange juice with a spoon and add the orange pulp to the juice. You can then filter using a fine mesh strainer if you like clear juice

Note: This method is most effective with the freshest thin-skinned and juicy oranges.

Method #2: Making orange juice with a citrus juicer

This involves using an electric or handheld juicer to make your orange juice. So, how do you use this kitchen equipment to make your juice?

You should start by washing your fruit and cutting it into two orange halves. You may also peel and quarter your oranges in sections.

Then, process your oranges based on the citrus juicer you have. Generally, you can use a simple wooden citrus reamer, countertop citrus squeezer, or an electric citrus juicer.

The wooden citrus reamer is ideal for small quantities of oranges only. The countertop citrus squeezer operates with a handle that squeezes the oranges to extract the juice. They are perfect for individuals willing to dedicate a counter space to larger kitchen equipment.

Electric citrus juicers have a circulating reamer that helps extract the orange juice.

Method #3: Making orange juice in a blender

An electric blender is yet another very effective method of making orange juice. It is an excellent option because it uses the whole orange, less the peel, providing more nutrients than other methods.

Here are step-by-step instructions on using this method:

1. Wash your oranges using running water and remove the orange peel and the white membrane. Orange pith packs a lot of nutrients but affects your juice’s taste
2. Half the orange and make a deep cut at the center
3. Remove the seeds gently using a knife. You can freeze your oranges for about half an hour if you love cold juice
4. Then, add the oranges to the electric blender and blend them until they turn into a liquid and smooth juice. You may add little water for better results.

Method #4: Making orange juice in a slow juicer

If you have a slow juicer in your kitchen, making the orange juice is quite easy. Begin by washing your fruits and removing the white pith.

Then, add the whole peeled fruit to the feeding tube and turn the slow cooker on. Collect your juice to the respective containers and enjoy it how you like it!

Tip: You can freeze the orange pulp in an ice-cube tray for later use, or you can compost it. As for the leftover peels, you can zest some to add to dishes, lemonades, or flavor teas. You can even use them to make orange candles or toxic-free all-purpose citrus cleaner.

How long can I store fresh squeezed orange juice in the fridge?

You can store fresh homemade orange juice in the fridge in a non-reactive, air-tight jar or container for about 2-3 days. Experts recommend using a glass container as the acid in the juice can eat a plastic one.

Stainless steel bottles or containers also work perfectly, but the acid may react with some metals, creating a weird-tasting juice. And I’m sure you don’t want that, so always go for glass bottles or containers.

Tips for a fresh juice

Fresh homemade orange juice tastes the best when you drink it immediately. However, if you have leftover juice, you can put it in glass pitchers or containers and store it in the fridge to keep it chilled.

However, if you plan to store the orange juice for more than three days (orange juice shelf life), you should transfer it to ice cube trays and store it in the freezer. This way, your orange juice will not go rancid quickly and stay fresh longer.

Here are a few tips to help keep your orange juice fresh:

• Give your orange juice a good shake if the ingredients separate in the fridge
• Garnish the glass with sliced oranges to add flair
• Add an ice cube to your juice to make it chill

What do I serve with orange juice?

While most individuals like to have orange juice on its own, you can also serve it with different accompaniments. Below are some of the best dishes to serve with orange juice:

• Brioche French toast with berries
• Bacon and egg breakfast
• Scrambled eggs with tomatoes, cheese, and arugula
• Homemade biscuits with bacon and cheddar
• Kielbasa

How much juice is in one orange?

One regular, medium-sized orange can make about ¼ to 1/3 cup of fresh juice (without adding water). However, this amount can vary based on different factors, including the size and kinds of oranges you use.

You will need about 3 to 4 oranges to make one cup of fresh orange juice (free of water). You’ll need more small-sized oranges (like mandarin oranges) to make one cup of fresh orange juice.

Should I add water to my orange juice?

Some people prefer adding water or lemon juice while making their orange juice. However, this is a personal preference. If you prefer thick orange juice with solid flavors, then adding water shouldn’t be in your mind.

The bottom line

There is nothing as satisfying and refreshing as a glass of freshly squeezed orange juice on hot summer days. Yes, it may take several minutes longer than you expect to make, its flavor and taste are worth the effort and the wait.

This post provides you with the best methods to make orange juice. Good luck as you use it to make the best juice for your family and friends.

Crawfish may look unsightly at first glance, but boil and soak it in seasonings and spices, and you’ll have one of the best main course meals for spring. It’s delicious, filling, and can be served with a wide

However, unless you’ve grown up with the crawfish boiling tradition, being in charge of crawfish boil can be scary. But with the basics and the right guidelines, boiling a crawfish can become your go-to hobby.

This post discusses the crawfish, including what it is, how it tastes, and how to boil it – to help ease your mind.

Let’s get started!

What’s a crawfish?

A crawfish is a crustacean that resembles a small lobster that measures between 3-6 inches long. These miniature and tasty creatures have ten walking legs (two of which are large front claws) and a hard protective exoskeleton.

Crawfish live in rivers, freshwater wetlands, swamps, and lakes. You can find them on the floor of almost all oceans worldwide, although they live close to the shoreline.

These tiny creatures are the staple food for Southerners in Louisiana, Alabama, and other states in the country’s southern region. They are widely known for their health benefits, including low fat, low calories, and high protein density.

A crawfish can live as long as 50 years, especially when left alone in the wild.

What does crawfish taste like?

For those of us who aren’t lucky yet to have tasted these tiny, delectable creatures, you may be interested in how they taste, right? Although crawfish is considered seafood, it doesn’t have a strong natural flavor like others in the same group.

However, crawfish have a stronger flavor than crabs and are meatier. Many individuals describe them as a combination of crab and shrimp, mainly because they have a bit of mineral flavor, are a little sweet, and are slightly salty.

However, the final taste of the creature depends on how it’s cooked or prepared and the part you are eating. In a crawfish, you can eat the claws, legs, roe, tail, outer shell, and tomalley.

The legs, tails, and claws are people’s favorite mainly because they contain most of the meat. The claws are sweet with a smooth texture, while the tails are hearty and thick but tough to chew.

There are many ways to prepare and cook crawfish, including grilling, broiling, baking, pan searing, and steaming and boiling. And like lobster, steaming and boiling is the most preferred method of cooking these hearty tiny sea creatures.

We’ll discuss more about how to boil crawfish later in this article.

When are crawfish in season?

Crawfish season doesn’t have a specific time; it all depends on the part of the United States you reside in. For instance, crawfish are in season from November to July in Louisiana and April through June in Alabama.

You’ll get the best crawfish in Louisiana during spring and early summer. On the other hand, April and May are the best months to cook up an exceptional crawfish boil.

Regardless of where you live in the U.S., however, you can get fresh crawfish anytime. And once you have these sea creatures, you can prepare them by washing and then boiling them, as follows:

How do you wash crawfish?

Crawfish will give you a tender and delicious meal when boiled, but you must clean them first in a process called purging. This process helps you eliminate impurities in the intestinal tract, such as grass and mud, to make it pleasant-tasting.

Here is how you wash the crawfish:

1. First, you should use running water to wash your crawfish. If you are washing them in a container, use a large instrument to stir to remove mud, dirt, and debris from their gills and shells
2. Then, remove the crushes and discolored crawfish and place the larger ones in a cooler. Also, throw away the floating crawfish, in case you used a container.
3. Rinse your crawfish several times. You can add table salt to the water when washing and rinsing them.
4. Then, dump ice over the crawfish to keep them cool until when you cook them

Your crawfish should be ready and dirt-free after 2-3 soaks, depending on how dirty they are.

Tip: Buy live crawfish ahead of time and store them in a cooler with ice. To separate the dead (not fresh) and live crawfish, add them to salted water; dead crawfish will float.

How do I boil crawfish?

Boiling crawfish is super easy – you only need the right cooking equipment and a few ingredients, and your meal will be ready in a few minutes. Mainly, boiling the crawfish depends on the crawfish season.

In Louisiana, this translates to anytime between January to June. Yes, it’s slow going and expensive in January, but it starts to gear up in February.

This section will take you through my favorite Louisiana crawfish boil – from the ingredients to a step-by-step guide on boiling the delicacies.

Ingredients:

Crawfish is among the easiest meals you can ever make, demanding only a few ready-to-find ingredients. These includes:

• Ears of corn
• Carrots
• Garlic
• Small red potatoes
• Lemons
• Crab boil Louisiana (Louisiana crawfish seasoning)
• Andouille sausage
• Cayenne pepper
• Mushrooms
• 30-40 pounds of crawfish (live) in one sack
• Oranges
• Yellow whole onions
• Cajun seasoning – this is optional

Once you have your ingredients ready, you can proceed to prepare and boil your crawfish as follows.

Instructions

I’m thankful for whoever came up with the idea of boiling and eating the crawfish. Then properly boiled, this tiny sea creature makes one of the mouth-watering meals that stick to your ribs.

Here are steps to help you boil crawfish the right way:

Step #1: Untie the sack of crawfish and empty it into a huge ice chest. Add fresh water and stir the crawfish using a paddle

Step #2: Add a crawfish boil seasoning to the crawfish boil pot with a basket. Then, add enough water to the pot and apply high heat to achieve a rolling boil, and add sausage and veggies

Step #3: Once your water is hot, remove it and wedge the basket, allowing it to drain

Step #4: Add your crawfish to the basket

Step#5: Return the basket to the re-seasoned water and heat until you get a rolling boil (this should take about 4 minutes). Turn the burner off and soak the basket in hot water for about 10 minutes

Step #6: Lift the basket again and let it drain

Step #7: Add your boiled crawfish to serving platters and enjoy your meal.

You can add various main ingredients to your crawfish, including eggs, tamales, vegetables, hot dogs, turkey necks, etc.

Equipment

To boil your crawfish, you should use the right equipment (pot size and type). The most basic and cheapest way to boil crawfish is to use a large pot (preferably aluminum) with a basket insert and an outdoor propane burner.

You may also use other equipment like a Dutch oven, crawfish trays, the right crawfish seafood boiler, a good ice chest, etc.

How do I eat a crawfish?

Like any other meal, you can eat your crawfish using different methods. Regardless of your method, the aim is to get the meat from the tail.

If it’s your first time eating crawfish, here is a step-by-step guide on how to get the tiny hunk of the lobster-like meat:

1. Hold the crawfish’s head with one hand and its tail with the other
2. Straighten the tail so that a straight line appears from the crawfish’s nose to its tail
3. Push the tail into the head to disconnect it
4. Turn 90 degrees clockwise or anti-clockwise
5. Pull the tail out. The meat should remain intact
6. Eat or suck the meat from the tail
7. Repeat the process with other crawfish until you’re full

Note: Some people eat the head and claim that the green, gooey brain is delicious. However, this is an optional step, which most people like to skip.

How long can I preserve a crawfish after it’s cooked?

The crawfish boil leftovers should last for 3 to 4 days, provided you store them within 2 hours after cooking them. Experts recommend you use the leftovers in fantastic potato salads or fry them and serve them with your favorite side dish.

Tip: You can add ice to the ice chest instead of trying to create space in your refrigerator. This way, you can peel the crawfish and make crawfish mac and cheese, crawfish pies, or something you like using the leftover crawfish.

You can check this site for several amazing crawfish recipes for leftovers.

The bottom line

Who doesn’t love springtime in the U.S…I mean, they have everything you want. Trees and plants come back to life, flowers start to bloom, BBQ season kicks off, and the crawfish prices drop!

But unless you are a kitchen connoisseur, having the prices drop may not excite you. However, that will change after reading this post that helps you boil crawfish.

Nothing screams summer like a ripe, juicy watermelon – except maybe drinking it, grilling it, or enjoying it in a salad. Packed with lycopene and vitamins A, B-6, and C, watermelon is one of the most nutritious fruits worldwide!

Ripe watermelons are even believed to offer protection against diabetes, heart diseases, and certain types of cancer! Unfortunately, the only best way to tell whether or not a watermelon is ripe is by slicing it and taking a bite.

But, if you don’t want precut products, it can be hard to pick a juicy and sweet watermelon based on its appearance. This article will discuss the nine best ways to pick a ripe watermelon.

Feel free to jump ahead!

What is a watermelon?

Scientifically known as Citrullus lanatus, the watermelon is a vining and flowering plant that belongs to the Cucurbitaceae family of species. Botanically, watermelon is a fruit because of its development process – its plant bears fruit after the flowers bloom.

Ripe watermelons have a light sweetness that accommodates a bunch of summer flavors. And unlike most fruits, the watermelon doesn’t continue to ripen after it’s plucked, so the timing matters a lot.

Let’s see some indicators that your watermelon is ripe and ready for picking.

How do I pick a ripe watermelon?

Picking ripe watermelons doesn’t have to be complicated. And while gardening experts advise thumping the fruit with your knuckles and listening to a hollow sound, there are more ways to tell if the watermelon is ripe, including through its appearance.

Here are nine tips to help you pick the ripe watermelon:

Tip #1: Find the field spot or the yellow belly

The ‘field spot’, or where the watermelon rests on the ground, is the first thing you need to check when picking a watermelon. If the watermelon is ripe, the spot should have a butter-like yellow color.

However, if the spot is pale, smaller, or looks more white than yellow, the watermelon isn’t ripe and should be left longer before picking it.

Tip #2: Look for webbing

Vein-like webbing and dry weathering spots are excellent indicators of ripe and extra sweet watermelons. These brown marks show bees pollinated the flower well during its growth.

So, the next time you go shopping for watermelons or pick some from your garden, ensure you inspect all sides of the fruit before committing to one.

Tip #3: Hollow thump

Another very effective method of picking ripe watermelons is to tap them with your knuckles and listen to the hollow thump. A deep and rich sound indicates that a more significant percentage of the melon is water, ready for consumption.

Avoid the melons with a dull or high-pitched sound, as most are overly ripe or not ready.

Tip #4: Heavy weight

The perfectly ripe and juicy watermelon should feel heavy for its weight. Remember, 92% of the watermelon is water content, making it heavier than usual.

However, the weight isn’t always the most reliable trait for sweeter and ripe melons. A heavy watermelon may be overripe and less sweet, so use the melon’s weight with other indicators like the field spot to pick ripe fruit.

Tip #5: Check the shape

Symmetry is key when picking ripe watermelons.

Round and symmetrical watermelons are the best. The uniform shape indicates that the melon is watered evenly throughout its growth.

Watermelons with irregular bumps, odd lumps, or one bigger side than the other may have experienced seasons of overwatering and drought. The oval or oblong melons (males) tend to be waterier and less flavorful and sweet.

Tip #6: Inspect the color

A darker-colored melon means that the fruit was allowed to ripen more fully on the vine and will most likely be sweeter and juicy. Again, it’s always advisable to use this tip along with tips listed in this post to land yourself the perfect watermelon.

Tip #7: Texture and rind glossiness

This is one of the best visual indicators of ripe watermelons. If the rind is smooth and glossy, your fruit isn’t ripe yet. The rind becomes rougher and dull to the touch when it’s in the sweet, juicy stage.

Also, you may puncture the rind using your fingernails: if it breaks easily, then it’s not ripe yet. However, if you can’t penetrate it using your fingernail and it has other indicators described here, then your melon is ripe.

Some experts also state that the green stripes become darker when your watermelon is ripe and ready to be picked. However, this tip is only helpful if you already have an unripe watermelon to compare with.

Tip #8: Plant Indicators

The watermelon plant will ‘tell’ you when the melon fruit is ripe and whether it will have the perfect deep color and sweetness inside. The curly tendril on the main vine closest to the fruit will turn crispy and brown, indicating that the melon is sweet and ready to refresh you and your friends.

Also, the leaf growing nearest to the fruit may develop the color yellow when your melon is ready for harvesting.

Tip #9: Time to maturity

You can sample the ripeness and sweetness of your melons by randomly picking several of them from the field around their estimated time of maturity. This method works, but only for commercial watermelon growers.

If you have a few watermelon plants in your garden, you may not have the luxury or will to sacrifice some. Other better indicators can help you determine if your melons are ripe if that’s the case.

How do I spot a damaged watermelon?

At times, the spoiled watermelons smell and look just fine. This is especially the case with already-cut melons sitting in a container in your refrigerator for days.

Spoiled or damaged watermelons may not be safe to eat and may lead to such diseases as diarrhea. The good news is that you can tell between a bad and good watermelon using several tips, including:

1. Black spots: These spots show the presence of bacteria or fungus, meaning the watermelon is bad
2. Rind worm injury: Resulting from insect feeding, this injury presents itself as an irregular white to a light-brown pattern on the melon’s rind.
3. Tangy or sour smell and taste: This one is pretty obvious; your watermelon is likely gone bad if it has a fermented or tangy smell and taste
4. Water-soaked flesh: If the melon’s flesh starts to sag, disintegrate, and darken, it can indicate the presence of a fungal infection.
5. Internal rind spots: This is a bacterial illness that manifests itself as a tan or dry brown tissue on the inner side of the rind.
6. Target cluster: If you notice a target-like configuration on your melon, it can indicate the presence of a virus.

How do I store watermelons?

Storing watermelons and keeping them fresh is not a straight forward process. Below are some tips on how to storing watermelons and keeping them fresh:

• Keep your watermelon in a cool place. Room temperature is ideal for storing watermelons, but it is even better if you have space in your refrigerator.
• Just make sure that it isn’t too warm or too cold — somewhere around 50 degrees F is perfect for keeping your melon fresh for a long time.
• Keep it away from sunlight. Watermelon does not like light at all — expose it to direct sunlight too much, and it will turn brown or even rot!
• Don’t wash it before storing it. Watermelons can retain their flavor for up to two weeks if they aren’t washed before storing them. Washing removes part of the flavor molecules from the surface of the fruit, so don’t do it unless absolutely necessary!

Watermelons Storage: Which Is Better: Refrigerator or Counter?

The answer depends on what type of watermelon you’re buying. Watermelons are divided into two main types: “icebox” and “field” varieties.

The icebox variety has a thin skin and tends to be more cylindrical, while field watermelons have a thicker rind that is more spherical in shape.

If you buy an icebox variety, it’s best to keep it out of the refrigerator. Icebox watermelons don’t hold up well when chilled, so keeping them at room temperature will make them last longer than putting them in the fridge.

Field varieties, on the other hand, should be stored in the fridge because they have thicker rinds that can withstand being chilled without getting mushy or damaged by ethylene gas (this happens when other fruits are stored near each other).

Refrigerators are great at preserving food because they keep it cool and moist, which slows down the growth of microorganisms that cause spoilage. But when it comes to watermelon, refrigerators can still get too cold for long-term storage.

Watermelons need a temperature range between 45 and 55 degrees Fahrenheit for best quality.

Temperatures lower than 45 degrees will cause chilling injury in the fruit, which shows up as cracks in the rind and discoloration on the flesh inside. Chilling injury will also make the flesh taste bland or bitter.

If you have a refrigerator that stays below 45 degrees, consider putting your watermelon on top of a tray of ice cubes.

The final thoughts

Watermelon, one of summer’s cool, shivery treats, can be a blast or a bust. You know that feeling when you expect sweetness but instead, get a ho-hum mouthful of watery nothingness.

Picking a sweet and ripe watermelon can be tricky. Internal indicators, such as a sweet taste and red flesh, are the only definitive factors when determining the ripeness of a watermelon.

If you want to eat a sweet melon this summer, use this guide to help pick the best one. Once you’re done using these guidelines, any melon shopper should be able to pick out a sweet, juicy melon.