Kitchen Hints - Buying Produce

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Buying Produce

Don’t Wash Mushrooms
Mushrooms may not be your kids favorite, but many develop a taste for them as they grow older so try them every now and then to see if your kids taste buds have “grown-up.” When you use mushrooms, don’t wash them with water, but rather brush them gently with a clean cloth to remove any dirt and debris. Mushrooms keep longer refrigerated, placed in a plastic bag with a few holes punched in it. They aren’t cheap so taking care of them properly can prevent waste.

Rinse Lettuce Later Rather than Sooner
I’m sure you’ve experienced “wilted lettuce.” One thing that hastens the problem is rinsing it, and then storing it in your frig. Lettuce, and other produce should be rinsed right before it is used. I pull off and discard the outer leaves before rinsing, and then rinse only the leaves (separately) that I’m going to use. If you’re going to use a whole head of iceberg, pull off outer leaves, cut out the core and let water fill the head several times. Let it sit (core side down) to drain. You can rub leaves with a clean towel or paper towel to dry and remove any other contamination. Some people prefer the lettuce “spinners” you can purchase to dry produce.

Wash All Fruit
If you’ve traveled to developing countries you may have been careful about eating only fruit that has a peel or rind that can be removed. But it’s a good idea to wash fruits (such as oranges and melons) that have rind or skin because when you cut into a fruit, any bacteria that is on the outer surface can be transferred to the inner flesh. This has been the cause of illness when traveling to foreign places, or eating fruit from local sources. It’s not a good idea to wash fruits and vegetables with a detergent that is not fit for human consumption since they can absorb the detergent. Some cleaning products are fine to use. Check labels for safety.

Best Time to Buy Fruit
Usually (but not always because there are many factors that can affect the price of fruit) this is when you can get the best price on these fruits, since at this time of year they are picked from fields and orchards in the U. S., and local supplies are most plentiful:

• Apples --- in the Fall
• Apricots ---March through September is better than winter but best prices are usually in July and August when California crop comes on. Otherwise they come from Chile, which is common for several fruits.
• Avocados ---usually best in the winter. Avocado trees go back to an original crop every 5 years, which means they produce fewer avocados, and this can affect the price.
• Bananas ---very consistent. Weather will affect the banana crop pretty dramatically but grocers try to keep them very consistent since they are a big seller.
• Berries ---many grocers run adds in February and March, try to have a special around Easter, but for sure by Mother’s Day. Specials are run through the summer for different varieties of berries also.
• Cherries ---July and August
• Grapes ---July through October is when we get California grapes rather than Chilean, so prices are usually lowest then.
• Lemons and Limes ---no certain time
• Mangos and Papaya ---usually summer is best
• Nectarines, Peaches and Plums ---July and August are best, although there may be specials at times in May through October.
• Pears ---fall and winter
• Oranges, Mandarins, Tangerines, etc. ---all citrus is lower priced at Christmastime, and best in general in the winter.
• Pineapple ---end of the winter and spring
• Tomato ---July and August (yes, it is a “fruit”)
• Watermelon, Honeydew, Cantaloupe, etc. ---July is when you can get the best price with specials usually running May through September.

Which Piece of Fruit Should I Choose?

Apples
Obviously apples don’t taste nearly as good in the summertime when what you’re purchasing is last year’s crop that’s been kept in cold storage all winter. But you can always check for crispness by pressing your thumb into the fruit. A solid sound and cracking of the skin into the flesh lets you know whether it’s crisp or not.

Apricots
Don’t worry about the orange color—a pale apricot may be very delicious. Do avoid fruit that has green tinges, shriveling, or is very soft. Apricots can ripen some in your kitchen (not the refrigerator) but to get “ripe” fruit you want to choose pieces that yield to gentle pressure, have a velvety skin, and sweet aroma.

Avocados
If you want to find one that’s ripe, feel around the stem area at the top. It should be soft without the bottom being mushy. (Avocados ripen from the bottom) Sometimes you may only find avocados that are as hard as a rock. In that case you can ripen them slowly at home at room temperature, or more quickly by placing them in a brown paper bag with a banana.

Bananas
Look for bruises or splits. Since bananas ripen well off the plant, buying green is okay. Ripen at room temperature or to speed it up put them in a brown paper bag with a ripe banana or apple. To slow ripening you can put in the refrigerator. The skin will go black, but the fruit will be fine. Freeze ripe bananas for use in banana bread, muffins, cakes, and cookies.

Berries
Firm, bright and richly colored fruit with no signs of damage or bruising is best. A very dark color shows over-ripeness. Strawberries should have a sweet scent, if not they will be bland. “White” shows that a strawberry is not ripe. Berries need to be eaten very soon after they’re purchased since they do not store well. Refrigeration will lengthen the life of berries a little.

Cantaloupe
Check for melons that are free of soft spots, discoloration, and whitish mold. It will be slightly green around the stem area if not ripe, but will ripen usually quite nicely at room temperature (if it’s not too green). You know cantaloupe is ripe when the green (around stem area) is gone, and smelling the stem area gives you a sweet scent—usually the stronger the better. Eat ASAP as the melon will continue to ripen rather quickly and become too soft.

Cherries
Choose large, firm fruit with a rich red or purple (for some varieties) color. If you’re eating fresh from the tree, check for tiny holes that alert you to the fact that the cherries may have worms. Eat cherries fairly quickly after purchase also.

Grapes
Shriveled or thin stalks indicate overripe grapes, so look for newer stalks. Of course the grape itself should be firm, not mushy or shriveled. Give the bunch a good shake and if very many grapes fall off, they’re too mature.

Kiwi
Don’t buy the smallest ones. Look for the larger kiwi—I have found them to ripen better at room temperature. Avoid those that have any signs of shriveling or wrinkling. To buy them ripe they should yield fairly easily when you apply pressure with a thumb or finger. Eat them ASAP once they are ripe.

Lemons
Do not buy lemons green since they will not ripen off the tree. Avoid lemons with soft spots. They should be heavy for their size and fragrant.

Limes
Yellowish skin means that a lime is ripe and juicy as opposed to one that is small and dark in color. Look for firm, thin-skinned, and heavy-for-their-size limes.

Mandarin oranges
Look for glossy, deep orange skin. They should be firm and heavy.

Mangoes
Aroma is important—the stronger and sweeter the better. Having very many black spots is not the best. Green mangoes will ripen at room temperature in a few days, and then it’s important to eat ASAP.

Nectarines
Skin should be smooth, bright, shiny and unblemished. Gently push near the stem, and if it yields slightly then it is ripe. To ripen at home, do so at room temperature out of direct sunlight.

Oranges
Like other citrus fruits, they should be firm and heavy. Check this by holding in the palm of your hand. Avoid any fruit that is beginning to shrivel or has brown or black spots visible on the skin.

Passion fruit
On this one, wrinkly is good and tells you the fruit is ripe and sweet. Smooth and shiny means not ripe. Passion fruit should also be heavy and full feeling.

Papaya
Avoid too many black spots or bruising. When ripe, it will yield when you apply pressure at the stem end. Eat as soon as it is ripe.

Peaches
Avoid green peaches and those that have visible bruises. The flesh should be firm, but yield to gentle pressure. Look for a rich yellow color at the stem end, and smell for a good peach aroma.

Pears
Apply medium pressure near the stem. If it yields then pear is ripe, but pears should be somewhat firm otherwise. In general, look for yellowing at the base. This indicates ripeness and sweetness. Never buy pears that have any shriveling, appear dull, or are spongy near the stem. These will not ripen. Look for spots on the sides or blossom end of the pear. This indicates that the pear may have corky tissue.

Anjou and Comice pears should appear light green or yellowish. Bosc pears should appear greenish-yellow to brownish-yellow. Bartletts should be pale-yellow to a rich-yellow color to determine ripeness. Pears will ripen at room temperature.

Pineapple
If a pineapple is losing its green color, and the leaves in the center top pull out easily, then the fruit is ripe. I have actually purchased pineapples when the leaves were wilting and very brittle, because that was my only choice, and the fruit was delicious. I check the pineapple itself to make sure there aren’t visible signs of bruising.

Plums
Firm, yet not hard, bright in color, and no signs of wrinkling.

Rock melon
Smell is the best indication that the fruit is ripe and has flavor. Avoid soft or sunken spots, and when you shake the fruit, you should not hear a rattling sound, which tells you it’s mushy inside.

Tomatoes
Do not put in the refrigerator. Choose tomatoes that are firm, have a uniform color with no blemishes, wrinkles or cracks. They should feel heavy in your hand. Let them ripen at room temperature.

Watermelon
Pick up the fruit in your hands to make sure it’s not too light for its size. A slightly hollow sound when it is thumped is best, plus a yellowish underside.

Ripen Fruit More Quickly in a Bag
Many fruits will ripen better if closed up in a paper bag and left for a couple days at room temperature. Avocados (and some other fruits) can be as hard as a rock when you buy them, but the good news is they can be given a ripening boost by sticking them in a paper bag with a banana peel. To more quickly ripen green tomatoes, stick them in a plastic bag with an apple. The apple releases a gas that promotes ripening.

Watermelon Carving for Dummies
After lots of uneven pieces, and a few battles with watermelons I have learned a couple helpful hints. First, cut across the bottom (whichever end you want that to be) to create a flat surface that the watermelon sits on rather than wobbling around. Cut the melon while at room temperature (rather than cold). I cut pieces, lay them on a plate, cover and then chill (one less thing you have to do last minute when preparing a meal). I’ve heard that using gripper type garden gloves helps the process also.

Hints on Juicing Citrus Fruits
Rolling lemons, oranges, grapefruit, and limes that are room temperature, on the counter before juicing them, will make it easier to get out as much liquid as possible.

Using Overripe Bananas
You can often buy overripe bananas cheap! They’re sweetness makes them perfect for using in cakes, bread, cookies, smoothies, etc. Don’t have time to use up those ripe bananas right now? Simply throw them in the freezer. They will turn very brown, but the fruit inside the peel will still be great to use in baked goods several weeks later.

All Teary-Eyed over Onions--Why?
You may have heard that to reduce "onion tears" put them in the freezer for 20 minutes before cutting--but who remembers? If you do, go for it. What I’ve found helps is to keep onions stored in the refrigerator (in a closed bag or container), and as soon as I feel the tears coming on put my hands immediately under cold running water. All these tricks dissipate the tear-causing fumes. Fewer tearful sessions need to be your lot if while at the task of chopping onions you do extra. Refrigerate the pieces in zip lock bags which will keep the onion fresh for five days (or more).

To Cook Veggies Just Right
Most vegetables can simply be placed damp in a dish and microwaved for 1-5 minutes, depending on the density of the vegetables and how tender you like them. You can cook covered…or not. Experiment with what works best for your tastes. Start with little cook time, letting vegetables sit for a couple minutes after cooking, since they will continue to soften even after removed from the microwave. Overcooking (especially boiling in lots of water) compromises the nutrient value so eat those veggies crisp tender.