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With waxed fruits and pesticide filled fruits in the market, knowing how to pick the right produce is quite necessary and useful. Here’s a handy guide to use when picking some common fruits. Bananas The best bananas have a sharp yellow colour speckled with brown. Select bananas that do not have bruises or soft spots, especially along the undersides of the bottom-most row. If kept at room temperature, bananas that are greenish will ripen. Bananas should not be kept in the refrigerator, as it makes it spoil quickly. Extra-ripe bananas can be peeled and stored in a container in the freezer for smoothies or other banana recipes Oranges The heavier the fruit for its size, the juicier it’s likely to be. Don’t select oranges with thick, coarse or spongy skin. Grapefruit Heavy, firm grapefruit are the super juicy ones. Grapefruit can keep in the fridge for two weeks. Pineapples Good pineapples have a fragrant aroma and the leaves should be green and crisp. Store under ripe pineapples at room temperature, but away from sunlight. Keep whole ripe ones in the fridge in a perforated plastic bag for a few days. Watermelons Pick a watermelon that has a solid, dark green rind. A slight hollow sound, upon tapping with your knuckles is often a confirmation of a full and juicy melon. Carrots Select carrots that are firm with a rich orange colour and relatively smooth skin, avoid those with soft or flabby roots. Avoid thick carrots, as they often have tough centres. Cucumbers Select hard, dark green cucumbers; avoid those that appear yellowish. Cucumber skin has a natural sheen to it. Apples Look for solid apples that are free of bruises. For red-coloured varieties, look for apples that are mostly red. For green-coloured apples, look for apples that are mostly bright green.
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This article was first published on 20th November 2017

amarachi

Amara Adanna Ogbonna is a Christian, foodie, and lover of arts. She spends most of her time on Facebook.

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