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Buying Fresh Fruits
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BANANAS: Skin should be free of
bruises and black or brown spots. Purchase them green and allow them to
ripen at home at room temperature.
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BERRIES: Select plump, solid
berries with good color. Avoid stained containers which indicate wet or
leaky berries. Berries with clinging caps, such as blackberries and
raspberries, may be unripe. Strawberries without caps may be ripe.
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CANTALOUPES: In cantaloupes,
thick, close netting on the rind indicates best quality. Cantaloupes are
ripe when the stem scar is smooth and the space between the netting is
yellow or yellow-green. They are best when fully ripe with fruity color.
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HONEYDEW: Honeydews are ripe
when rind has creamy to yellowish color and velvety texture. Immature
honeydews are whitish-green.
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WATERMELONS: Ripe watermelons
have some yellow color on one side. If melons are white or pale green on one
side, they are not ripe.
- ORANGES, GRAPEFRUIT & LEMONS:
Choose those heavy for their size. Smoother, thinner skins usually indicate
more juice. Most skin markings do not affect quality. Oranges with a slight
greenish tinge may be just as ripe as fully colored ones. Light or
greenish-yellow lemons are more tart than deep yellow ones. Avoid citrus
fruits showing withered, sunken or soft areas.
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