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I read somewhere that fruit is the ultimate convenience food
- all we have to do is wash it and eat it. How simple
is that.
Yet so many of us don't eat enough fruit.
Nowadays most fruit is available all year but, as with
vegetables it is preferable to eat fruit when it is in
season. Most fruit available in our supermarkets has
been picked well before its prime to reduce shipping damage
and storage loss.
Try to buy local, organic fruit wherever possible.
With some fruit you can tell it is ripe by its colour.
Green chlorophyll in the fruit breaks down and, as it does,
the true colour of the fruit starts to increase. Smell
is also important when choosing fruit.
In some fruits, chemical changes take place
that make the fruit smell absolutely delicious.
A good example is the rock melon.
The ripeness of some fruit can be judged by
its feel. A very gentle "squeeze' can help
you decide if the fruit is ready to eat.
Be especially careful when "squeezing" fruit.
Remember if you don't buy it then somebody else
most probably will later and they don't want
fruit that has been damaged by your squeezing.
You don't want to incur the wrath of the fruit
seller either.
Apples
When buying apples choose firm fruit without any bruises.
Certain apples are better for cooking than they are for eating.
Granny Smiths are the best cooking apple around this area. Ask
your fruiterer if you are not sure which variety to buy.
Store them in a cool place away from direct sunlight. If
needing to store them for more than a couple of days then place them
in a plastic bag in the fridge. The plastic helps retain
moistness and stops the apple shrivelling.
Apricots
When buying apricots, always look for firm, plump orange fruit
that give slightly when you press with your thumb. Avoid
greenish apricots as they are low in carotenes and will never ripen
satisfactorily at home. Store in the refrigerator as they have
poor keeping qualities.
Bananas
Don't buy bananas that are totally green. Partly green is
OK though and they can be ripened at room temperature. If you
want to buy ripe fruit then choose those that are yellow with small
speckles and streaks of brown. Try to buy bananas that are
still attached to the stem as they deteriorate less quickly. They
can be stored in the fridge for a couple of days after they ripen.
The skin may turn brown but the peeled fruit should still be fine.
Berries and Currants
Strawberries, Raspberries, Blueberries, Blackberries,
Gooseberries, Blackcurrants, Redcurrants and Whitecurrants - Look
for firm glossy berries and currants. If you are buying them
in ca lear plastic punnet check out the bottom of the punnet and
reject any that have squashed fruit. these fruits do not
keep well and should preferably be eaten on the day of purchase.
Cherries
There are two types of cherries - ones best eaten fresh (sweet)
and others that are best when cooked (sour). Choose firm
bright cherries with fresh looking stems intact. Avoid fruit
that is bruised. One bad cherry starts the others
deteriorating quickly so only buy in small quantities and keep
in plastic bags in the refrigerator.
Citrus Fruits
Oranges, Grapefruit, Lemons and Limes - Look for firm fruit that
has smooth skin and is heavy for its size. Their colours
should be bright. They are fine to keep at room temperature
for a few days but if you need to keep them longer then they need to
be refrigerated.
Grapes
Buy grapes that are plump and firm to the touch. They
should be quite firmly attached to the stalk. Grapes for
eating have thinner skins and are less acidic than grapes grown for
wine making. Seedless grapes contain less tannin than fruit
with seeds. Store unwashed fruit in the fridge for up to five
days.
Mangoes
Mangoes can range in colour from green to yellow, orange and red.
When green these fruits are usually used in cooking and even in
salads. Ripe fruit should yield to gentle pressure.
Avoid those with bruised or dry and shrivelled skin. The ripeness of
mangos can also be determined by smelling them. A ripe mango will
have a full, fruity smell at the stem end.
Nectarines
Nectarines are very fragile and bruise easily so buy them
slightly under ripe and finish the ripening process at home.
They smell superb when ripe. When they have ripened store them
in the refrigerator.
Melons
Look for melons that feel heavy for their size. The
stem end should just yield to light pressure when almost ripe.
They smell sweet when ripe. Keep at room temperature or in the
sun till fully ripe and then store in the fridge.
Papayas
Papayas are also known as pawpaws. When ripe their green
skins change to a speckled yellow. Their stem ends should give
slightly to pressure but not be soft.
Peaches
Peaches vary in colour from gold to deep red. They are
extremely fragile so take care to choose fruit that are just under
ripe and finish the ripening process at home. When ripe store
in the refrigerator.
Pears
Choose firm and plump fruit that just give slightly at the stem
end. Buy them slightly under ripe but watch them carefully as
they can ripen and spoil very quickly. When ripe store them in
the refrigerator as they soon become woolly in texture.
Pineapples
Choose pineapples that are slightly soft to the touch.
Their leaves should still be intact. They are ripe when they
smell fragrant. Store in the fridge when ripe. Cut pineapple
freezes well.
Plums
Look for smooth skinned fruit that is not too soft. Better
to buy slightly under ripe and finish the ripening process at home.
Some varieties of plums are better suited to cooking than eating
fresh so check with your fruiterer. To soften hard
plums, place several in a loosely closed paper bag and leave them at
room temperature for a day or two. Once ripened store in the
refrigerator.
Quince
Quinces can be apple shaped or pear shaped. Quinces start off
green and turn yellow as they ripen. Look for smooth fruits that
aren't too soft and are a lemon yellow colour. They are best
bought late in the season when they are larger. They need to
ripen on the tree. Quinces are always cooked - not eaten raw.
They have a high pectin content so they are good for making quince
jelly. For the highest pectin content use the fruit before it
gets too ripe. Keep in the refrigerator or in a cool place.
They have a lovely perfume that will fill the room.
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