APPLES

BELL PEPPERS

BLUEBERRIES

CANTALOUPES

CORN

CUCUMBERS

PEACHES

SNAP BEANS

SQUASH

TOMATOES

WATERMELONS

APPLES

An apple skin should be smooth to the touch. Do not pick or purchase a fruit that has brown spots on it or that has a wrinkled appearance. Make sure that the fruit is firm by gently squeezing it. The pressure of your fingers should not leave an indentation on the surface of the apple. Whether red, yellow or green, the apple should always have a bright, deep color. Handle apples gently to prevent bruising.

Keep your apples in the refrigerator – they stay juicier and crisper than when stored at room temperature.

Keep apples away from foods that have strong odors. Their porous skin can easily absorb the flavor of other items. Apples emit a gas which can cause vegetables such as broccoli and cauliflower to ripen faster. Do not store apples with other foods inside the crisper drawer of the refrigerator.

If planning to press an apple for juice, cider or a smoothie be sure to carefully wash the outside of the fruit to remove bacteria and chemicals.

BELL PEPPERS

Bell peppers should have a firm consistency. Look for peppers with consistent color, high gloss and thick walls. Peppers that are pale in color or soft in texture indicate that they are immature. Soft spots that can be seen or felt on the outside of the pepper indicate decay. Peppers should last for up to two weeks when stored in the refrigerator.

BLUEBERRIES

Blueberries should be a light powdery blue-gray. Berries should be plump and firm. If covered properly and refrigerated, fresh blueberries will keep up to three weeks. Blueberries can also be frozen in air tight packaging and enjoyed for up to two years.

CANTALOUPES

Cantaloupes should be medium sized melons. The “netting” along the skin should be thick.

CORN

Corn should have a bright green, snug husk. Its kernels should feel tender and plump; however, just firm enough to resist pressure. Corn will remain fresh for up to a week if wrapped tightly in plastic film or stored in an air-tight container and kept refrigerated.

CUCUMBERS

The finest cucumbers to select are those that are well shaped, well developed, and not too large in diameter. Do not be fooled by any lumps on a cucumber, some of the best cucumbers have lumps on their surface.

PEACHES

The best peaches are those that have a creamy gold to yellow under color. Do not worry about the red on the peach; the red is just an indication of variety, not ripeness. Avoid squeezing peaches because they bruise easily. Firm peaches should be left out for a day or two to ripen. Once ripened, promptly refrigerate the peaches and enjoy within one week.

How To Peel A Peach - Dip the peach into boiling water for 30 seconds and then dip the peach into cold water for 30 seconds. The peel should slide off easily. Add lemon juice to the peach to avoid darkening.

SNAP BEANS

Select beans with a fresh, bright green color. The best beans are young, tender beans that have crisp, sturdy pods. Avoid those that have thick, rough, fibrous pods. Snap beans will remain fresh for 3 to 5 days if refrigerated.

SQUASH

A tender squash has skin that is slick and polished, not dull or sturdy. Stale or over-mature squash will have a dull exterior and tough surface. These stale or over-mature squash contain enlarged seeds and dry, stringy skin. If refrigerated, a tender squash will stay fresh for up to two weeks.

TOMATOES

Choose tomatoes that are shapely, smooth and undamaged. Ripened tomatoes will be a rich red color and will feel a little supple. Unripened tomatoes will range from pink to light red and will feel firm. Tomatoes should not display any green or yellow areas near the stem scar. By keeping tomatoes attached to the stem, the moisture is saved and the tomato will remain fresh longer. Only store tomatoes in the refrigerator when fully ripened – the cold temperature can prevent tomatoes from ripening any further.

WATERMELONS

Watermelons should be firm, proportionate and free of any bruises. A ripe watermelon should feel heavy for its size. If the underside of the watermelon displays a white or green splotch, the watermelon has been harvested too soon. The underside should display a creamy yellow splotch. When tapped, a ripe watermelon should sound hollow.