Have you ever been shopping around your local supermarket and been unsure of how to pick out a certain type of produce? Ever been disappointed after biting into a unripe slice of watermelon? Heartbroken over sweet corn that wasn’t sweet? Yeah, me too. Time to put an end to mediocre meals and wasted money. Check out the tips below on how to chose common produce aisle troublemakers.
This little brown fruit is packed with plenty of vitamin C and potassium. When out shopping look for smooth skin. Give it a light squeeze. If the kiwi has a slight give that’s the one. If you ever end up buying unripened kiwi just store them in dry cool place along with a banana. This will speed the ripening process so you can enjoy your kiwi sooner.
Now avocados have a bad reputation for being difficult to pick, but don’t let that scare you away. They are a great source of healthy fat. It’s best to allow avocados to ripen after you buy them. They should give to light pressure, but not feel mushy. Be careful not to squeeze too hard. You’ll bruise the avocado. Check for dark, dull skin. This means your avocado is ready to eat.
This is another case of going for dull skin. A ripe melon will have a cleanly detached stem. For watermelon, try using the “thump test” to check for ripeness. Thump the fruit with your finger and listen for a medium hollow sound. Too hollow means the fruit is over ripe. When choosing a cantaloupe give it a sniff. It should have a strong fruity, sweet scent. The area opposite the stem end of a honeydew should easily to pressure when it’s ripe.
As they say, “An apple a day keeps the doctor away,” so be sure to pick some yummy ones. Keep an eye out for a firm apple with no bruises. The skin should have a healthy shine. If you plan on having your apple raw, pick a rounder fruit. Longer apples are best for cooked dishes.
Strawberries get me every time. I think I have a good batch, but they turn out to be bitter. I’ll be using these tips on my next shopping trip. The strawberries should have a deep red color with a nice shine. Don’t get excited over extra large berries as they will most likely lack flavor. Smell them for a strong fruity scent. Remember: Strawberries stop ripening after being picked. So what you see is what you get until they start to mold.
The star of most salads and an important feature in wraps. Lettuce is ridiculously nutritionally dense. The leaves must be crisp and firm. No flopping allowed. Avoid any browning or wilting. Prewashed lettuce tends to mold faster, so skip it if you don’t plan on eating it within a couple days.
Perfect for stir- fries or sauteed with almonds, string bean are delicious and good for you. When at the market look for bruise-free pods that are firm and have a nice snap when broken. A vibrant green color means that you hit the jack pot for perfect string beans.
Baked or mashed potatoes and yams are clean eating necessities. Be sure to look for dry skin with no nicks. Avoid potatoes with a green tint. They contain a toxic alkaloid called solanin. Yams shouldn’t be too large or stringy.
Corn on the Cob
The delight of summer BBQ’s! Check for kernels that are close together. They should also be firm and round. A tight husk and moist stem are also signs of a perfect corn on the cob.
That’s all the tips for today. Maybe I’ll make another when I’ve collected some more helpful tips, so follow my blog to stay updated. Leave a like if you found these tips useful and don’t forget to share with a friend that needs some produce picking help. Friends don’t let friends waste money on poorly picked fruits and veggies!