Tricks for buying the ripest produce

Some fruit lets you know they’re ripe based on color; with others, it’s all about touch. Here are some tricks to help you sort it all out, which come in especially handy in the midst of summer, when fresh fruit is everywhere, Huffington Post reports. 
1. Pineapple: The first sign of a pineapple’s ripeness is its color. It should be golden-brown, without much green color left at the base. A sweet smell also indicates this fruit’s ripeness. If a pineapple doesn’t give off a scent, it’s not quite ripe yet. If it smells a tad vinegary, it’s overripe.
2. Eggplant: Every part of the eggplant provides signs of its ripeness. The stem and cap indicate freshness. If they’re bright green, the eggplant is still fresh. If it’s starting to turn yellow or brown, it’s past its prime. The skin of an eggplant should be deep and dark in color and free of scars or blemishes. When you put pressure on the fruit, the skin should be tight and elastic. If indentations remain were your fingertips where, the eggplant isn’t ready yet.
3. Watermelon: When you buy a whole watermelon, you’re investing in a lot of fruit and should be sure that it’s perfectly ripe. A ripe watermelon is heavy; this indicates that it’s full of water. To check for ripeness you can tap on the watermelon. If it sounds hollow, it’s ripe. Another easy way to ensure ripeness is to check the underside of a watermelon. If it has a yellow or light spot on the bottom, it’s ready to eat. If the stripes of the melon are found all around the melon, give it more time.
4. Tomato: You can tell most tomatoes are ripe thanks to their red color. But not all tomatoes are red – they come in orange, yellow, green and purple shades. The best way to check for ripeness is with the touch test. If it yields slightly to the touch, it’s at optimal ripeness. Any more than that and it’s past ripe; any less and it needs a couple more days.
5. Corn: The best way to tell when corn is good to eat is by its husk. If the husk is green and hasn’t dried out, the ear of corn is still ripe. Corn’s silk threads are also indicative of ripeness. They should cling to the kernels, and the kernels should be plump.
6. Mangos: The color of a mango is not indicative of ripeness. The only way to know when a mango is ready to eat is by touch. If it gives slightly when touched, it’s ready. Sometimes the mango will also give off a fruity aroma at its stem end when ripe.
7. Strawberries: You can tell a strawberry is ripe by its scent – it should smell exactly like you want it to taste. If they don’t smell like anything, they probably don’t taste like much. They should also be bright red and free of blemishes.
8. Peaches: When peaches are ripe, they turn a reddish and yellowish color. The part of the peach that was in direct contact with the sun becomes red and the part facing away – what is known as the ground color – becomes yellow. You want to be sure there’s no green tint around the stem. That’s the true test. When perfectly ripe, a peach will give slightly to touch and will smell as a peach should taste.
9. Plums: You can’t judge a plum by its color. Some varieties are the same deep purple color when they first begin to grow on the tree as they are when ripe. When looking for ripeness in a plum, you want a slightly soft and smooth skin. Skip any that are wrinkled, hard or mushy. 

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Aaj Kal