Fruit - Ready Now!

kidsclass ideas
Written By Judy Doherty, MPS, PCII

fruitfrigWhen we first started our blog we conducted an online survey to food and nutrition professionals to see what we should cover:Today's entry will show how we always keep fresh fruit on hand and ready to go. Fruit is the best fast food!Fruit - Ready Now!The deli drawer in our refrigerator always contains fruit. Right now the choices are apples and clementine oranges.Watermelon and cherries were featured in our store - and we made a nice platter with those. This goes on the table for an after-school or after-dinner snack.Grapes and blueberries are ready to go in the refrigerator. And the strawberries keep for up to 5 days when they are hulled and left whole. They are ready for breakfast, snacks and desserts.Cantaloupe is cut and ready for breakfast. Bananas remain out for grab and go snacks.The trick is to cut the fruit as soon as you get home from the store. It always gets eaten more readily that way.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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