Fruit as Frugal Cocktail Food Cooking 101 Strategies Nutrition Etiquette and Frugal Stylish Recipes Professional & University Etiquette Provisioning

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Fruits can be served as a snack and as a cocktail food. Note:

 "Nearly half of all food poisonings were attributed to produce in general, when illnesses from fruits and vegetables were added in." You can spray your produce or wash each surface thoroughly first with vinegar and then with hydrogen peroxide. Then rinse the produce under running water or wipe the surface with a clean wet sponge.  In foreign countries 5 drops of chlorine per gallon of water are used to dip vegetables in for five minutes to kill field bacteria, and then the produce is thoroughly rinsed. You can omit the above practices and elect to just ensure your produce is thoroughly rinsed. You could rinse them in a vegetable spinner or in a colander. In the world of fruit and vegetables there are "The clean fifteen:" foods you want that you do not have to buy organic, and which may deserve special consideration. And then there are “The dirty dozen:” food you want to buy organic. After being thoroughly washed fruit can be sliced and cut as required. At home, get a separate cutting board or pad for cutting fruit.   Suggested fruit as a # counts as 1 serving (1s) or 1 cup (1c) and grams of fiber (gf) as listed.  As a rule of thumb 1 cup fresh is equal to 1/2 cup cooked or dried.  Get hard

Organic apples and set them in a bowl separate from other fruit. It is a good look. It keeps them from ripening other fruit. Each apple can be cut on a bias or into sections with a fruit slicer, placed on a plate, and served, or drizzled with lemon and placed in a container for eating later. 

You only need a thin sliver of the meat and the skin. Each apple can be cored and cut into slices crosswise and used as a crisp, or each sliced piece can be cut in half and used as a dipper with a peanut butter, honey, and yogurt dip. 1c or 1s with skin = 4.4gf. You can wash apples place them on a plate and cover it with a bowl, and microwave each in under eight minutes. Each apple may be opened and topped with ice cream and or cinnamon, (or scooped out and placed over oatmeal or cake).

Apricots may be served whole, sliced, or dried, or as a salsa for a main dish or side. (*R)

Avocado can be used as a condiment topping or as a dip.  You can cut an Avocado skin around the length of it and split it in half; then using a knife blade, hit the seed and remove it with the blade. Get a mini-grinder/food chopper. With it and re-cycled jars you can make many a dip.

With an avocado you may make
Guacamole: essentially
Avocado scooped out of its shell and mashed it with a fork. To this you add
Grated garlic Lemon juice
Salt Cilantro or parsley
Minced onion, and
Diced tomatoes (drained). It is to be mixed by hand.

To this you can add diced Mangos and top it with some Monterey Jack. You could mix this by hand. You may add hot pepper sauce or jalapenos to Guacamole and if you would like, you may add sour cream to extend this dip or any dip in which there is a cream. Finally you could add Worcestershire sauce.  It stopped being frugal right after the tomatoes.  But add new things. Tasting them can be fun. Cilantro and parsley can be stored in the refrigerator in water in a jar, or under a plastic bag in a jar sitting on a kitchen window ledge.

An Avocado can be cut in half, the seed removed, and each half scooped out whole, and filled with fun stuff: fish or fruit.