Tried and True Methods To Picking Out The Best Fruits & Vegetables

You spend an ample amount of time in the produce aisle, you’ve picked up an infinite number of different fruits, you’ve sniffed them, shook them, weighed them, poked and prodded them, all to get the perfect one to take home and enjoy. All of this being done, you bite into something that can only be described as disgusting, and you realize this is definitely not what you had in mind when you did a thorough inspection back at the store.


It’s happened to the best of us, and as it turns out, picking out fruit that is just the way you want it, is a little harder than you may think, and may even be near impossible. We all have our own quirky methods when it comes to selecting fruits and vegetables, but here are a few tried and true tips to helping you pick out perfect produce every single time.


When it comes to this kind of potato, smaller is actually better. Fighting the natural urge to look for the biggest to comprise that pie for Thanksgiving, it’s in your best interest to go for the smaller ones as they are typically much more sweet and flavorful. The larger the potato, the older it is, meaning the less condensed the natural nutrients and flavor.


If you’re looking for a tasty squash, the rule, “bigger the better” applies. So, forget everything I just told you about sweet potatoes, because the squash is its own, distinct veggie! Make sure the stem is intact and it has a rougher feel to the outside of it. The squash should have a deep dark color to it, meaning it’s at its ripest and tastiest.


Choosing pears that are already ripe is the number one reason that many people purchasing them end up not consuming them. Pears tend to go bad fast, so choose the ones that are unripe. Storing them in a cool dry place, like the pantry, as opposed to out in the open in a fruit bowl is best. Pears are unique in that they ripen from the inside to the outside and not the other way around; apply a light amount of pressure to the stem portion of the pear and if your finger doesn’t get lost inside the fruit it’s good to go.


Small and semi-firm sprouts with brightly colored green heads typically have the sweeter taste that you generally look for when choosing sprouts. Anything that isn’t green, for instance a sprout that has turned yellow or brown, is one you want to avoid entirely.


The crispier, and the firmer the cabbage, the longer it will stay fresh when you take it home. Usually, sweeter, tastier cabbage comes in the fall, so stocking up during that time, will have your cabbage concoctions be all the more delicious.


The fall season sees an influx of apples that you don’t normally get throughout the year, varieties like Honey Crisp and Macoun for example. Look for apples that are soft but not squishy on the outside, as that will tell you the state of the inside as well.



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Used under Creative Commons Licensing courtesy of Mike Mozart

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