Ever wondered how to select the best fruits and vegetables?

If you want your grocery dollars to consistently bring home the most nutritious fruits and vegetables that your local market has to offer, you have to know when different fruits and vegetables are in season and what to look for in appearance and texture. Whenever possible, you want to choose fruits and vegetables that are in season in your living region. Fruits and vegetables that are in season and locally grown tend to have more nutrients and flavor than those that are imported from far away places.

Apples

Look for firm apples that are free of bruises. For red-colored varieties, look for apples that are mostly red. For yellow-colored apples, look for apples that are mostly bright yellow. Red and yellow apples that have several patches of green color are generally not as tasty as bright red and yellow apples.

Handle apples with care to prevent bruising.

Asparagus

Look for straight, bright-green stalks with stiff tips. For optimal nutritional value and flavor, steam asparagus instead of boiling it.

Bananas

Look for bananas that do not have bruises or soft spots, especially along the undersides of the bottom-most row. If left at room temperature, bananas that are any shade of green should eventually ripen. Extra-ripe bananas can be peeled and stored in a container in the freezer for smoothies or banana ice cream (made with a champion juicer).

Beets

Choose beets that are firm and attached to red stems and fresh green tops. Loose beets without their tops are typically older than those that are attached to their green tops.

Blueberries

For fresh blueberries, look for firm berries. You really can't go wrong with frozen wild blueberries, which are available year-round.

Broccoli

Look for tightly budded heads that are dark green in color.

Carrots

Look for firm carrots with relatively smooth skin. Avoid thick carrots, as they often have tough centers.

If you buy fresh bunched carrots with green tops, remove the tops before storing, as they can suck moisture and nutrients away from the roots.

Cucumbers

Look for firm, unblemished, and dark green cucumbers.

Eggplant

Choose eggplants that are heavy for their size and have smooth skin.

Fresh Figs (not dried)

Choose plump figs that seem heavy for their size. Be sure to pick ones that smell nice; old figs tend to smell a tad sour.

Garlic

Look for plump and firm bulbs that are completely surrounded by their tissue-like covering. Avoid ones that have green sprouts.

Grapes

Choose grapes that are firm; soft grapes or those that feel like little water balloons tend to be too ripe. If possible, use a tissue to wipe down a single grape for a taste test before choosing each cluster.

Hass Avocados

Choose avocados that have roughly-textured skin; those that are relatively smooth skinned tend to have less flavor. Avocados are ready to eat when their skins are dark and they give a little to slight pressure.

Honeydew Melons

Look for melons that are free of bruises and areas of broken skin/rind. Leave at room temperature until they give ever so slightly to heavy pressure. Their skins may wrinkle slightly and they may give off a mild melon fragrance when they are ripe.

Leeks

Look for leeks that have dark green leaves and white bulbs. Leaves that have yellow and brown spots are usually overripe.

Mushrooms

Look for mushrooms that are free of bruises and other blemishes. Fresh mushrooms are not wrinkled or slimy.

Onions

When looking for dry onions, choose those that are firm and have no soft spots.

When looking for green onions, choose those that have bright green leaves and are not slimy.

Oranges

For eating out of hand, choose California navel oranges that are heavy for their size and without obvious blemishes.

Peaches

Choose peaches that have smooth skin without bruises, and that give a bit to pressure. Peaches that do not give to pressure can ripen, but often do not get as soft and sweet as those that are already somewhat ripe at the market.

Pears

Choose pears that have smooth skin and no bruises.

Potatoes

Choose firm potatoes that are free of bruises and cracks.

Raspberries

Choose raspberries that are bright red. Look carefully to be sure that there are no signs of mold, the most common one being the presence of white, cotton-like strands in and around the berries.

Red Peppers

Choose red peppers that have thick, smooth skin.

Spinach

Choose spinach that is dark green with no signs of yellowing, sliminess, or wilting.

Strawberries

Choose strawberries that are plump, dark red, and without bruises. Fresh berries carry a distinct strawberry fragrance.

Tomatoes

Choose tomatoes that are bright red, firm, and free of bruises. Like strawberries, fresh tomatoes will carry their own distinct fragrance.

If preparing tomato slices, slice them from top to bottom to prevent unnecessary loss of natural juices.

Watermelon

Look for a watermelon that has a firm, dark green rind. A slight hollow sound upon tapping with your knuckles is often a sign of a full and juicy melon.

Winter Squash

Look for squash that have hard, smooth skin.

Yams

Choose yams that do not have any cracks or soft spots. Steaming is the best cooking method to preserve the nutritional value of yams.

Zucchini

Choose zucchini that have firm, dark green skin. Old zucchini are soft and wrinkly.

Post Title : Ever wondered how to select the best fruits and vegetables?

Ever wondered how to select the best fruits and vegetables?,

vegetables,

Ever wondered how to select the best fruits and vegetables?