(d) Cucumbers. The cucumber can be served with or without the peelings.
Cucumber slices for tossed salad, for a relish tray, or cucumber salad would normally be served
with the peeling. Cucumber sticks would normally be peeled first.
(e) Carrots. Carrots can be used peeled or just washed thoroughly. They can also
be used raw or cooked depending on the type salad being prepared.
(f) Onions. Dry onions are always peeled and sliced or diced according to the
specific recipe being used. Whole rings are used primarily as garnish or for use on hamburgers.
Green onions are diced for salads and served whole for relish trays.
(g) Peppers. Peppers (sweet, banana, hot) can be served in slices for relish trays or
diced for salads. In all cases the stem and seeds are removed and the item washed prior to
processing.
(h) Radishes and Tomatoes. These items are washed and sliced or diced
depending on whether they will be used in a salad or as a relish tray.
(2) Salad Fruits. You can use canned, frozen, dried, and fresh fruits in salads. Most
fruit can be used peeled or unpeeled. Follow the procedures in this paragraph for using canned,
frozen, dried, and fresh fruits.
(a) Canned and Frozen. Canned and frozen fruits should be drained before use.
Use the fruit and liquid as specified in the recipe.
(b) Dried. Wash and drain raisins, prunes, and other dried fruits thoroughly.
Prepare them according to the recipe.
(c) Fresh. Fresh fruits should be ripe, firm, and unblemished. The fruit, except
bananas, should be washed, drained thoroughly, and chilled before use.
(d) Apples and Bananas. Cut apples and bananas into bite-sized pieces or slices or
as specified in the recipe. Follow the recipe carefully and keep the fruit from becoming
discolored by using a natural antioxidant, such as lemon juice, as detailed in the applicable
recipe.
(e) Citrus Fruits. Oranges and grapefruit can be peeled more easily if placed in
hot water for a few minutes. Use a sharp knife to cut through the rind vertically in several
places, and then pull off the rind a few sections at a time. The fruit should then be sliced or
diced according to the specific recipe.
(f) Gelatin Salads. Gelatin salads are eye-catchers for almost any meal and
are easy to prepare. Follow recipe directions for dissolving the gelatin. Add fruit (except
fresh pineapple) and vegetables when the gelatin has thickened slightly. If ingredients are
added before the gelatin has partially thickened, some of the ingredients will settle to the
bottom. Gelatin salads can be molded in muffin tins and turned out as individual servings.
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