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Freshly pickled apples are used more for salads than other fruits. Apples are washed, peeled, seeds are removed.
They can be cut into cubes, boards, slices or scraped. Immediately after grinding, add to the salad, otherwise they will darken quickly.
If the skin of the apple is delicate, undamaged, it is better not to arch it. Apples give a soft, refreshing taste. Apples can be added to salads without fear.
Just as an apple is prepared, so is a pear. They are stored in a mixture of citric acid so as not to lose their beautiful appearance.
It is recommended to use as large plums as possible in salads. Plums are washed, the seeds are removed, cut into slices or used in the middle.
Plum pickles are the basis of salads. Raisins are less used in salads than plum plums. The seeds are washed, soaked in water, and then the seeds are removed. Corrected in the form of cuttings and straw.
Other fruits, including apricots and strawberries, can be used in salads. Their compotes can also be used. Juice is obtained from compotes (cherry, plum, apple, grape), then poured vinegar mixed with fruits and apricots. After a few hours they can be used as a marinade.
Oranges and mandarins are peeled and cut into pieces.
Using a juicer, its juice is extracted from the lemon. You can keep a fresh look of lemon for a few days in the fridge.
To do this, the lemon is soaked in unboiled cold water, placed in the refrigerator, and the water is changed frequently. Rinse them in boiling water before use. Doing so will not lose its priceless scent.
The seed of the cherry is removed using a special device without damaging it.
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