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April 1999 Issue
Fruit Juices
by Ronda L. Halpin
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While this month's column doesn't fit into the traditional version of leftovers, I've decided to present it because it focuses on an under-used resource in our kitchens -- fruit juices. Canned fruit has helped us all out at one time or another. You might have added some sliced peaches to a fruit salad when the fresh ones weren't available or smothered our Easter ham with crushed pineapple.

Now, here's the question: What did you do with the juices you drained off of the fruit? You might have added it to a pitcher of juice in the refrigerator. Good for you! Or you might have thickened it and used it as a sauce for a dessert or fruit salad. Very creative! Or you might have poured it down the drain. Shame on you! It's for the drain people that I'm writing this month's column.

Don't under-estimate the usefulness of the juice you drain away from your canned fruit. It can be used in so many recipes that I couldn't begin to do the subject justice. As pointed out earlier, they can always add a little more zip to the pitcher in the fridge or end up poured over a nice pound cake. They are versatile and keep well in the refrigerator for about a week.

The recipes in this month's column focus on two canned favorites -- peaches and pineapple. Feel free to experiment with others and pass your results on to me. There are two peach recipes that end up using two cans of peaches -- juice and all! The pineapple recipes use 1 can of crushed pineapple between the two. You end up using everything -- except the cans! You can recycle those!

And now, the part you've been waiting for -- the recipes:

So next time you get a recipe that asks for drained canned fruit, hold onto those juices! They might be the making of your next masterpiece!
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