How to Choose Tasty, Good Quality Fruits and Vegetables. The World Health Organization recommends eating at least 400 grams of fruits, vegetables and berries each day. With the beginning of summer, squeezed juices, cold drinks, fruit cakes and salads are really healthy and tasty. But with so much variety in stores, we do not know where to head or on what criteria to base to buy good quality products.
My name is Marie Troitskaia, I’m a pastry chef, and I know how to choose good fruits and vegetables that will not disappoint you on arrival. If you prefer fresh tomatoes or shiny apples, you should read this article.
I gathered some tips and tricks especially for Happy Worthy Life, which will allow you to know which details to pay attention if you want to choose the best fruits for the dishes that you will prepare soon.
1. The tomatoes
Many people choose cluster tomatoes because they think they are cooler as well. In reality, the stem does not indicate the freshness of the tomato, but its immaturity. Ripe tomatoes fall off their own stem. If the peduncle still supports them, it means that they were cut while they were still green, and that they will finish maturing at home. In this case, tomatoes have few vitamins and nutrients.
The color of a quality tomato should be uniform, with no green spots, and the aroma should be nice. Tomatoes fertilized with nitrate are easily identifiable: they are firm but not hard; if you press on it, there is no mark left. Good tomatoes must be soft to the touch.
The best watermelons ripen between the last fortnight of summer and the first half of autumn. Some farmers are looking to harvest earlier and fertilize their watermelons with nitrogen fertilizer and faster growth products. All cucurbits absorb hazardous substances into the environment, so do not buy watermelons grown near roads. For the same reason, do not buy fruits already cut, because they can contain many microbes.
Choose a medium sized watermelon. Bright, well-defined stripes and shiny “wood-like” skin are signs of maturity. The peduncle of a mature watermelon is dry because when it has finished ripening, it stops absorbing moisture from the soil. The “cheek” of the watermelon must be of an intense yellow, and about five to ten centimeters in diameter. Give the watermelon a blow with the fist: the ripe fruits must produce a clear sound.
3. The sweet pepper
Few people know, but sweet pepper can be male or female type, and that’s what its flavor depends on. In order to know what type of pepper it is, it must be returned: if it has four curved sections, it is a female; if he has three, he is a male. The shape of the male type is longer, and the female pepper is shorter or wider, much softer in the mouth and softer, so it can be eaten fresh or raw.
Male peppers are more acidic and harder. It is recommended to use them for preserves and for dishes that require heat treatment. The heavier the pepper, the juicier it will be. The stem should be green and firm. Look for those who do not have orange spots; they mean that pepper has been a victim of insects.
4. The apples
Choose fruits of average size. The apple must be hard and quite heavy for its size. Do not buy shiny apples. So that these fruits are more beautiful and more presentable, the manufacturers cover them with wax or natural resins, which in reality are not used in the food industry.
Also, when buying green apples, pay attention to the gray spot around the stem: if it exists, it means that the apple has had time to ripen. The most appetizing and vitamin-rich apples are of course those harvested in season; the other months, they are less beneficial.
5. The cherries
Buy the cherry in season, that is to say at the beginning and in the middle of summer. At that time, they have more benefits, they are more tasty and less expensive. Before buying them, test them by touch, they should not be too hard or too soft. There must be no juice outside. The cherry must be deep and bright in color. The darker it is, the more beneficial sugars, carotenoids, anthocyanins, and organic acids.
The cherry must always be sold with its stem. If the berry is fresh, its stem will be green and firm. If it is sticky, the most likely is that it is already rancid. If it feels the fermentation, it means that it is already lost and you should not buy it.
6. The plums
Choose plain-colored fruits and avoid cracked plums, with bumps, stains and other damage. The plum must be heavy, with a pleasant sweet smell. If on the skin of the fruit you find a fine white powder or purple color, it means that the harvest took place there is little. Pay attention to the petiole: the stem of a ripe plum is dry.
7. Les concombres
Opt for bright green cucumbers. The vegetable must be firm to the touch. If it is cool, the color of its skin must be loaded, without shine. Too bright skin may indicate that the cucumber has been fertilized with nitrate or waxed.
Pay attention to the stem: if it is withered or dry, it means that the vegetable is not fresh. Buy medium sized cucumbers 10 to 15 centimeters long. Cucumbers that are too big are too watery and have an unpleasant bitterness. Vegetables with spots, cracks and surface blows are also not recommended.
Look on displays of bananas of intense yellow color. Small black dots on the skin are a sign that the banana has matured and is ready for consumption, but it is recommended not to keep them longer than two days: they will have already passed.
Do not buy bananas with big black spots, it means that the process of decomposition is already engaged. The size of the fruit does not matter, unless you choose small bananas (Bananas Baby) and those of classic size. The small ones are always sweeter, but are also much more expensive than the classics.
9. The pears
A ripe pear can be easily identified by its fragrant aroma. The fruit itself should not be too firm or hard, but not too soft either. On the skin, there should be no damage or bumps. The brown spots close to the stem indicate that the fruit is not very fresh. There are varieties of pears that retain a bright green color, but in most cases, a slight “redness” indicates that the fruit is wall.
10. The kiwis
When choosing a kiwi, place the fruit between thumb and forefinger and press it: a ripe fruit should be soft but firm. Also take its smell into account: a ripe kiwi has a citric aroma. And the skin must be smooth and elastic, with no visible damage.
A ripe lemon peel shines as if it had been polished. Pay attention to the skin: lemons with smooth skin are those of a first harvest, that is to say they have been harvested from a tree that has just given fruit for the first time. The concentration of nutrients for these lemons is greater than for fruits from older trees.
A very porous skin is often thick, the weight of lemons of this type is much greater than those with thin skin, and they have less pulp. The sweetest and most fragrant lemons are the Uzbeks. They are distinguished by their brilliant yellow color, almost orange, and skin very soft to the touch.
12. Bonus: How to choose a lawyer?
- When choosing a lawyer, the first thing you need to do is pay attention to its color. Ripe fruits are often much darker. But keep in mind that there are varieties of avocados that can stay green permanently.
- The avocado skin should be irregular, but should not have large bumps that could indicate damage.
- The last step is to test the stem. If the area under the stem is green or yellow, the fruit can be purchased. If this area is brown, the fruit is too ripe.
How do you choose fruits and vegetables? Do you know other tips to avoid making mistakes when buying these products? Tell us in the comments!
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