How to choose the best produce in the market?
Eating fresh fruits and veggies is great for you and you should always have them on hand. Buying them can get tricky, but with this simple guide we are here to help you choose the best produce in your local market!
- Avocados – avocado is ripened and ready to eat when its deep green skin turns black. The rough exterior should also be soft, though not badly bruised, it should reveal creamy, buttery flesh when sliced open.
- Grapes – fully ripened grapes, the plumper the better, but avoid leaky, wrinkled clusters. Bunches that are firmly attached to the stem are best. For sweet grapes, it’s important to pay attention to color. Green varieties should have a slight yellow tint, while red grapes should take on a rich, red shade.
- Apples – to source the sweetest, juiciest apples, make sure you choose ones with an unblemished surface and bright, even color.
- Pineapples – study the base of a pineapple when making your decision. A golden/yellow color indicates how sweet it will be. The higher the color rises up from the base, the sweeter the pineapple will taste.
- Bell Peppers – peppers that sport vivid, rich shades and green stems are your best bet. Don’t worry about irregularly shaped bell peppers, as long as they’re healthy with a thick, glossy exterior.
- Tomatoes – take a deep whiff when you’re choosing tomatoes. Firm, smooth-skinned ones with a subtly sweet scent yield the best results.
- Berries – berries of all varieties, including strawberries, blueberries, and blackberries, are susceptible to moisture and therefore, mold. It’s best to buy small quantities of berries just a few days prior to eating them.
- Citrus Fruits – pick citrus based on smooth skin, firm texture, and weight. Heavier fruits offer more vitamin C loaded juice. Avoid oranges, tangerines, grapefruit, and other citrus fruits that are soft or sunken in spots.
- Pears – go for fully matured pears that are firm to the touch without feeling too hard. Ignore the fruits that sport bruises, mold, and punctures.
- Carrots – select ones with a vibrant orange hue. A richer, deeper color indicates a greater amount of beta-carotene. Discard rough, limp carrots with cracks.
- Kiwis – Gauge the flavor of a kiwi by lightly pressing its surface. A slight yield to pressure means the kiwi’s green pulp is deliciously sweet. Leave shriveled up, bruised kiwis behind.
- Asparagus – when shopping for asparagus stalks, get ones with closed tips versus open tips. Rounded, firm stems give off the tasty flavor and crunchy texture you desire in these nutrient-loaded veggies.
- Broccoli – steer clear of broccoli florets that exhibit small yellow blossoms. The flowers are a sign that the veggies are overly mature. Do choose floret clusters with a uniform color and firm stalks and stems.
- Green Beans – choose green beans that are crisp. Keep an eye out for firm, straight beans with long pods and a colorful hue. Best green beans should easily snap in half when they’re broken.
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