Saturday, February 20, 2010
How To Choose Your Fruit/Veggies at the Supermarket (or Farm Stand)
I've got the basics down. I know apples should be firm, tomatoes should be bruise free, bananas should be yellow with a little green, but when it comes to fruits and veggies I don't purchase regularly, I'm somewhat clueless.
I have been known to whip out the blackberry at the supermarket and google "how to choose a ____".
So here's some information I thought was helpful. These are produce items I could use help with.
Cantaloupes - color and aroma are the best guides, delicate aroma, thick netting that stands out, yellow-tinged skin under the netting, no evidence of stem at blossom end
Honeydews - creamy yellow rinds, pleasant aroma
Watermelon - should sound hollow when tapped, medium to light green rind but not yellowing, blemish free
Pineapples - "piney" aroma, golden yellow, slightly soft, ripe when a leaf is easily removed
Broccoli - avoid yellowing green colored heads as they are over mature
Eggplant - firm, heavy, smooth, even dark purple, free of bruises or cuts
Winter squash - heavy for its size, hard, good colored, unblemished rind