FRESH FRUIT
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Now that fresh fruit season is here, you may need some tips for buying and storing fruit to maximize it's ripe, flavorful period. Keep in mind that "ripeness" is not a unitary standard, in other words it means different things to different types of fruit:
1. Some fruits NEVER ripen after being picked. This category includes cherries, most berries, grapes, oranges, lemons, grapefruits, and watermelon.
2. Some fruits develop more complex flavor after being picked but they don't increase in sweetness; apricots, avocados, cantaloupes and honeydew, figs, peaches, nectarines, and plums.
3. A third group of fruits get both riper and sweeter: apples, pears, kiwis, mangoes and papayas.
4. Finally, all by itself is the banana. It ripens both on or off the tree. As any fruit ripens, it also gets softer, which of course means that it can become damaged more easily. And yet ripening is necessary for the fruit to develop "volatile" chemicals: the enzymes that boost flavor. So, the first step in proper fruit care and selection is to buy ripe fruit and eat it as soon as you can - the most obvious rule. You may not know that you can improve the odds that the fruit is at it's "perfect" ripening stage by choosing those that are heavy for their size but still firm and smooth flesh.
- One common sense rule of thumb is that the closer you live to where the fruit is grown, the better it tastes. (Any fruit which can meet the standard of having to be shipped 3,000 miles to market has most likely been picked too early so it can withstand the abuse of shipping - this sacrifices flavor.)
- Take proper care of the fruit once you get it home.
- For most summer fruits, this means you should avoid the refrigerator -- cold deadens the flavor in tomatoes, peaches, plums strawberries and peaches. In fact, any fruit that is still ripening should be stored at room temperature until it has softened and sweetened as much as it can. Look at the four "ripening" categories above and you'll see. Some fruits, (Category One) should never go in the refrigerator, even after fully ripe. It's not that refrigeration doesn't extend the life of the fruit, it does, but it also deadens the flavor by inhibiting enzymes that contribute to flavor intricacy. Not all fruits need to be picked perfectly fresh, however. Some fruits are not as sensitive to cold: apples, pears, and melons can be refrigerated after they're fully ripe and sweet without flavor loss. Some fruits will soften after picking and develop more complex flavor (though not more sweetness) once off the tree: Categories Two and Three: apricots and peaches, melons, figs, peaches, nectarines, plums, mangoes -in other words, most fruit with pits.
- Store these fruits at room temperature until they are as ripe as you like, then you can refrigerate them. If you buy pit fruit that is ripe but "hard," you can still increase flavor by putting in a paper bag, together with an apple, to speed the softening process. Leave bag closed at room temperature; in a day or two they'll be ready to eat.
Don't Put Fruits in the Refrigerator Until They Are Ripe
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Most people like fruit. Fully ripened fresh fruit is naturally sweet,
refreshing and delicious. Everyone should eat some fruit each day.
The National Cancer Institute suggests eating two fruits and three vegetables
every day. Fruits are high in fiber, vitamins and minerals.
One serving of fruit is 1/2 cup chopped fresh, 3/4 cups of fruit juice or 1/2
cup canned fruit. One apple, or an orange or a banana is a serving too.
Most fresh fruit is picked for shipment to supermarkets before it is
ripe. Many people do not buy fresh fruit unless it is already ripe. But green
or under ripe fruit can be ripened at home.
Some fruits will ripen outside the refrigerator, but some will not. Some
fruits that you can ripen at home are listed below.
* Avocados
* Papayas
* Bananas
* Persimmons
* Cantaloupe
* Honeydew melons
* Mangos
* Nectarines
* Peaches
* Pears
* Plums
* Pineapples
* Tomatoes
1. Speed up the ripening by placing fruit in a large paper bag.
2. Punch several holes in the paper bag.
3. Make sure the fruit is in a single layer. Do not stack pieces of fruit
on top of each other
4. Fold the top of the bag over.
5. Leave the bag on the counter top while the fruit ripens .
6. Check the fruit every day to see if it is ready to eat.
7. When it is ready, eat what you like and refrigerate the rest.
Most fruit will ripen in 1-2 days. The coolness of the refrigerator will keep
the ripened fruit fresh for several days.
Quickly refrigerate the fruits listed below. They do not ripen any more after
they have been picked.
* Apples
* Blueberries
* Cherries
* Cranberries
* Grapes
* Pomegranates
* Raspberries
* Strawberries
* Tangerines
* Watermelons
* Oranges
* Lemons
* Limes
* Blackberries
* Gooseberries
When you select fruit at the grocery look for fruit that is not bruised. The
skin should not be torn or cut. Look for fruit that is firm but not rock hard.
Special Treatment for Bananas Bananas are always picked when they are
green. They do not need any special care to ripen. They go from green to
yellow in a few days. The brown speckles on bananas are called "honey spots."
When a banana has honey spots, it is very sweet and ready to eat. Bananas can
be stored in the refrigerator after they ripen too. The skin will turn dark
brown or black but the banana inside will be fresh.
Eat a variety of foods every day. Make sure you eat plenty of fruits and
vegetables. Fruits are naturally low in calories, fat and sodium.
Remember that old saying "an apple a day will keep the doctor away?" According
to the National Institute, this is good advice.
Q: How long will my produce stay fresh?
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A: Most produce will last about a week, and sometimes longer when kept properly. Here are some general rules for storing produce for maximum freshness.
- Citrus is best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
- Berries and Cherries are best covered in the fridge. Don't wash until you use them -- too much moisture in the package speeds spoilage.
- Avocados & Bananas are best stored and eaten at room temperature. Both will ripen with time. To speed the ripening of green bananas, store them in a paper bag with an apple in a warm place. If they still don't ripen after 1 week, they have been transported at a low temperature, and you might as well make chutney of them. If you don't use the whole avocado in one sitting, store the remainder with the pit intact in a bag in the fridge - the pit will keep the fruit from discoloring.
- Apples are best kept in the fridge, stored loose -- they need to breathe to stay crisp. Use within a month.
- Eggplants, Potatoes, Onions, Winter Squash, Rutabagas, & Sweet Potatoes are best kept moderately cool, no lower than 50 degrees. A cool, dry, and dark place is best -- preferably on the counter, in a cupboard or in a basket.
- Apricots, Peaches, Pears, Nectarines, Mangoes, Kiwis, Plums and Melons should be ripened before refrigeration, and stored in plastic bags when ripe. Melons should be used as soon as possible after ripening.
- Tomatoes should be kept uncovered at room temperature, but can be refrigerated if they are very ripe.
- Green Beans and Peas should be kept in plastic bags or containers. They will last for 3-5 days in the fridge.
- Corn Keep corn in its husk in the fridge. Eat as soon as possible because its sugar quickly turns to starch, causing it to lose its flavor.
- Carrots, Radishes, Turnips, Beets, and Parsnips should be stored in plastic bags. They will last for two weeks in the fridge. Take tops off the carrots before storing, and leave greens on radishes, turnips and beets, with both roots and tops in the bag.
- Broccoli, Brussel Sprouts, Scallions, and Summer Squash will last for 4-7 days in plastic bags in the crisper.
- Spinach, Kale, Chard, Lettuce, Salad Greens, and Cooking Greens will last for 4-7 days in a crisper and should be kept in plastic bags. Greens can be freshened by cutting an inch off the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.
- Peppers & Cucumbers should be stored in the crisper, and washed before use.
- Cauliflower, Fennel, Jerusalem Artichokes and Leeks Wrap them in plastic and use within a week.
- Cabbage and Celery have a fridge life of up to two weeks. Wrap celery in plastic.
- Parsley and Cilantro are best with the bottoms of the stems trimmed, placed upright in a jar of water in the fridge. Basil can be stored upright in a jar of water at room temperature, or in an open bag on the counter. Basil, Parsley, and Cilantro do well frozen (they will loose texture but not taste).
- Thyme and Rosemary should be stored in the fridge in bags for up to a week. After that they can be brought out onto the counter to dry. Dry herds should be stored tightly in a jar.
- Asparagus is delicate and should be used within 2-3 days, wrap in a damp towel and store in plastic bags or bins.
- Mushrooms do well kept in a cool, dark place in a bag. Do not wash until ready to use.
miscellaneous other links
- expected storage time of: fruits vegetables
- some tips on choosing ripe fruit at the supermarket: link
- availability/seasons for ontario fruits & veg: link
- produce facts: link
