here’s something that was shared with us at work and wanted to share it with everyone here.How to Pick Fresh, Tasty Produce It’s that time of year. Produce stands, farmers markets and grocery stores are packed with seasonal color and boundless varieties of fresh produce.
If you’re like me, you stand in front of the watermelons thumping, shaking and sniffing, but with no clue what to look for. Here are some tips for picking some of the best of the best this season.
Watermelon: Look for dense, symmetrical melons with no cuts or shrunken areas. The rind should be dull and have a yellow underside. (That’s where it lay on the ground ripening.) If you slap the watermelon, you should hear a hollow thump. Store it whole in the fridge for up to a week.
Tomatoes: Look for heavy tomatoes with a rich color and no wrinkles, cracks, bruises or soft spots. The tomatoes should have a little “give” when you touch them. If the tomatoes are too soft, they are probably overripe and will be watery. Tomato season runs from June through August. When not in season, you are better off buying Roma and cherry tomatoes; they’ll have more flavor. Don’t put your tomatoes in the fridge. The cold air will destroy the flavor and texture. Let the tomatoes ripen out of direct sunlight for up to a week.
Pineapple: Look for vibrant green leaves. The stem end should have a touch of softness and a sweet aroma. Avoid pineapples if they smell fermented and have brown leaves. If your pineapple doesn’t have a sweet aroma, let it ripen for 2-3 days at room temperature. It should soften a bit. Then refrigerate for up to five days.
Cantaloupe: The stem end should have a smooth indentation. Look for a slightly oval shape, good coverage of netting and a sweet aroma. The blossom end of the cantaloupe should give slightly to pressure. Avoid those with soft spots. Ripe cantaloupes should be stored in plastic in the fridge for up to five days. After that, they will begin to lose their flavor.
Artichokes: Look for a deep green color with heavyset, undamaged, tightly closed leaves. The leaves should squeak if you pinch them together. If an artichoke is starting to open, it’s past its prime. Store artichokes in the fridge in a plastic bag for up to five days.
Asparagus: Look for bright green spears with tight purple-tinged buds. Avoid faded or wilted spears. The thinner spears are sweeter and more tender. Hold the spear and snap it. The woody stem will break off at the perfect spot. To store asparagus correctly, stand it upright with a little water in a tall container. Cover the tops with a plastic bag and cook within a few days.
Remember, beautiful doesn’t always mean delicious. Perfect looking produce is more for looks than taste. Don’t be afraid to pick it up. Heavy, sturdy fruit and veggies with tight skin and peels are telltale signs of freshness. And for best flavor and the best buy, shop in season.
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