General Chat

Allan ! I never knew that!

The wax on the parsnips was clearly visible! quite a thick coating.

I hope the "experts" are right about the apple wax being safe.



Joy....... I already have two trays of frozen lemon juice in the freezer (see my OP).

The mixed peel is now spread out on a tray, have to leave it overnight, then stick what I'll use over the next couple of weeks into a jar for the fridge, the rest in a ziploc bag in the freezer.

Yup, I have to keep mixed peel in the fridge. It's very humid here, lots of things go in the fridge that would normally be kept in a pantry.

Scozz, some Aussie apples are waxed :-)


http://apal.org.au/apples-wax/

I freeze the juice in a ice tray
bag then and when i have a cold

I pop a couple in a cup and pour in boiling water

you can also add cold water on a hot day for a refreshing cool drink :-D :-D

Look on Pinterest, they have many uses for citrus fruits. At the moment I am soaking lemon and orange peel, separately, in vinegar for two weeks in a closed jar. After two weeks drain, throw away peel then use the vinegar for cleaning purposes.

I used to make lemon curd, lovely on toast or use it as an alternative to jam in a Victoria sandwich. Both go well in my household. :-)

First time I saw wax on fruit/veg was in the US....... wax on parsnips. Made me wonder how old they were.

Got to the checkout......... and was asked if they were white carrots :-S

I don't think I've ever seen wax on any food in Oz.


Mix peel half done.. have to leave overnight .... I think there's about two cups of it... enough for a few rock cakes for Himself.

Yummy - fruit that isn't covered in wax!! :-D :-D

Thanks Sharron.

I have five jars of home-made marmalade in the cupboard! I'm the only one who eats lemon curd.... there's half a jar in the fridge that's probably way past it's bestby date :-(

I might make lots of mixed peel..... Himself likes old-fashioned rock cakes, I make them every week.... and good quality peel is expensive at the supermarket.

Two whole lemons, ice cubes, water, sugar in liquidizer, lemonade.

Strain it, keep peel. Blind bake a pastry case. Put the peel in the pastry case and give it about ten minutes (I think that is what I did) in the oven and it tastes expensive.

Don't forget the lemon curd and marmalade.

Our neighbour has a lemon tree, and he generously shares the fruit with some of the neighbours.

He brought me a sack full.

Ummm...... lemon meringue pie (he dropped a big hint lol), lemon cordial, freeze some juice, make mixed peel (we were given oranges by another friend).

What else? I have at least 50 lemons!

:-D