Most of us know the feeling of buying fruits or vegetables only to
find out that they’re either already spoiled on the inside or so
under-ripe that they need to be left out for days before eating. If only
there were a way to know, in the shop, which fruit and veg is ready to
go, and which pieces are going to be too stubborn or too mushy to eat.
Luckily, there is! But each fruit has different behaviour, so you will need to check the ‘rules’ for each of them.
Take the exotic pineapple, for example. Prickly and wild-coloured, it hardly invites prodding and poking to see if it’s ripe. Fortunately, you can use your eyes and nose: a green pineapple is under-ripe, an orange one is past it, so an evenly-coloured yellow pineapple is the best choice. Give it a sniff to check there’s no vinegary, fermented smell, because that would mean it’s already long past edible.
Broccoli is another of those items that sends false signals. You come home from work expecting to be greeted by a healthy floret in the fridge, but it falls apart in the cooking pot. The trick is to make sure those stalks are still firm when you buy your broccoli. And make sure it’s bright green, as yellowing broccoli is already on the way out.
But don’t worry, you can put the misery of unripe fruit and vegetables behind you thanks to our latest kitchen resource: a visual guide to choosing produce so it’s ready to eat when you want to eat it.
Let your fruit and veg know who’s boss by consulting the chart before you go to the supermarket. Because a mango that holds itself together is a beautiful thing!
Strawberry-
the berry should have a full bright colour.
It's white or has white patches- under-ripe
It has dark red, brown or black patches- overripe
Ripe berries should be slightly soft if pressed
They're hard- under-ripe
They're very soft or squishy- overripe
Avoid visible signs of mould
They've a furry mould, overripe
Strawberries continue to ripen after picking and are susceptible to mould, so consume within 2-3 days of purchase.
Pineapple
look for an even yellow colour from top to bottom
It's green- under-ripe
It's orange- overripe
Squeeze the pineapple slightly soft means, it's good.
It's hard- under-ripe
It's squishy--- overripe
Smell the bottom. A strong fruity smell means it's good.
There's a fermented or vinegary smell- overripe
In India, when the pineapple is slightly yellow, I keep it out flat not standing for it to ripe in a day or two. It works.
Mango
A ripe mango will be yellow or orange.
It's green without even patches of yellow or orange- -- under-ripe
It has dark brown or black spots---overripe
At the stem end, it should ooze sap without being prodded
There is no sap at all. ----under-ripe
The skin has turned bubbly---- overripe
Smell it at the stem end, it should be very fragrant, with a fruity smell.
It smells sickly sweet---- overripe
A good mango will be slightly soft when squeezed
It's hard to the touch--- under-ripe
Overly soft to the point of being mushy---- overripe
Finding a ripe mango by colour and smell is often the best method. But some less common mango varieties are red, yellow or green by nature.
Apple
squeeze the apple, it should be firm to the touch.
It is soft or wrinkled--- overripe
Good apples should be blemish free.
The apple has a large bruise or is mushy-- overripe
Regardless of type, apple should have a strong continuous colour all the way around
They have dull colour--- under-ripe
They've bruises or brown discolouration--- overripe
Overripe apples are naturally waxy, but supermarket apples often have wax applied after picking, so it is not a good indicator of ripeness.
Grapes
Ripe grapes should be firmly attached to their stems
They're difficult to pluck from their stems--under-ripe
They've soft, loose skin and fall from stems easily--- overripe
Stems should be green and flexible for ripe grapes
They've stems that are brown and brittle--- overripe
Ripe grapes are firm to the touch
They're very firm and don't yield easily to pressure---under-ripe
The grapes are wet, moldy or shriveled--- overripe
The powdery white substance on grapes, known as" bloom" is a good sign and perfectly safe to eat.
Watermelon
Look for deep yellow patches of colour where they rested on the ground while growing.
The patch is non-existent or white--- under-ripe
They're dark patches in the skin---- overripe
Test the weight of the melons, and pick one that's heavy for its size.
It's the same size but lighter--- under-ripe
Check the sound by rapping your knuckles on the broad side of the melon, it should be hollow
It makes a higher-pitched sound---under-ripe
It makes a lower-pitched thus sound--- overripe
Avocado
Ripe avocados are dark green or greenish-brown
It's green--- under-ripe
It has become dark brown or black---overripe
A ready-t-eat avocado will feel soft and will yield to pressure
It's hard to the touch----under-ripe
It's very soft and mushy---overripe
Take of the small stem, if it is green or yellow, it is good.
The stem doesn't come off---under-ripe
It's brown or black---overripe
An avocado will ripen more quickly when placed in a paper bag.
Blueberry
Ripe blueberries are plump and deep blue with a dusting of grey on the surface.
White and green coloured, avoid them as they'll not ripen---under-ripe
They're darker navy and black--- overripe
Blueberries should have firm skin but will yield to pressure.
They're very hard and don't yield to pressure---under-ripe
They're wrinkled or have fuzzy white mould---overripe
Shake the container, the berries should move freely and not stick to the bottom.
They make a loud rattle when you shake---under-ripe
They're stuck to the container---overripe
Hard, slightly under-ripe blueberries are good for making into a jam.
Cherries
Cherries with fresh green stems still attached are ripe.
The stems are dry, brown or have fallen off the berries.
Ripe cherries should be a bright or deep red colour.
They're green---under-ripe
They're very dark or black ---overripe
Ripe berries should have a waxy gloss.
They've a dull skin texture---under-ripe
The cherries are leaky and sticky--overripe
Rainier, a popular cherry variety, is naturally reddish-yellow when ripe,though they may look unripe.
Tomatoes
Ripe tomatoes have a deep consistent red, with glossy shiny skin.
They have green or yellow patches, a sign they're picked early and not ripened on the vine---
under-ripe
They've dark patches and mould----overripe
For ripe tomatoes, the skin should feel taut but still yield to pressure.
The skin of overripe tomatoes will become loose and saggy.--overripe
Ripe tomatoes are fragrant.
If they've an acidic smell---overripe
Over ripe tomatoes with loose skin are still perfectly fine for sauces, chutneys.
Kiwi
Press the outside of the fruit with your thumb, it should be firm but yield to slight pressure.
They're very hard to the touch.---under-ripe
They're overly soft and mushy.----overripe
Ripe kiwis are fragrant with a citrus smell
They've a pungent, sweet smell. ==0verripe
Kiwis should be brown, with rough, hairy skin.
They've bruises, dark spots, mould or wrinkles--overripe.
Place unripe kiwis in a paper-bag with a banana for a day ot two to ripen.
Rhubarb
Stalks should be firm amd crisp, which you can test by breaking a small part.
They're ahrd and difficult to snap---underripe
They're soft and bend--overripe
Rhubarb becomes pink or a lighter red when it's ripe
They're a deep red---under-ripe
They've turned green. These will have less flavour.---overripe
Make sure to get rid of any leaves as they're toxic to humans and some animals.
Broccoli
Broccoli stalks should be fresh and firm
The stalks are bendy and less firm--overripe
The florets should be tightly packed
They're significantly smaller than other broccoli heads---under-ripe
The florets are spaced apart---overripe.
Ripe heads are bright green
The head is yellowed or flowering---overripe
Broccoli is at its peak between October and April.
Corn
Look for corn with tassels that are brown and sticky to the touch.
The tassels are green or yellow---under-ripe
The tassels are black or dry---overripe
Husks should be fresh and green with ears that are filled to the tip.
The husks are qainty---under-ripe
They're also filled to the tip but yield more pressure of squeezed----overripe
Look for kernels that are tender, full and firm enough to break under the slightest pressure.
The kernels are tight and very hard to break---under-ripe
The kernels have started to sag, or have collapsed completely.---overripe.
When storing corn, pulling back the whole husk is unnecessary and can lead to it drying out quickly.
Carrots
Carrots with green stems attached will be fresh and more flavourful.
The stems are wilted or have fallen off---overripe
Ripe carrots will have smooth skin
They're comparatively short with many ridges---under-ripe
They've splits in them--overripe
Ripe carrots won't have rootlets at the bottom.
They've rootlets---overripe
Most baby carrots have just been picked earlier, so they're less sweet.
Cauliflower
Choose white or cream-coloured heads
The head is green---under-ripe
They've yellowed heads to have developed brown patches---overripe
The leaves should be fresh looking and healthy
They've leaves that are wilted, dry or yellowing----overripe
Florets on ripe cauliflower will be tightly packed together.
The florets are flowering---overripe
if you want to freeze fresh cauliflower, boil in water for one minute before hand. This will stop enzymes firm degrading the taste when it's frozen.
Asparagus
Look for bright green or violet-tinged spears
The tips have yellowed---overripe
Make sure tips are compact and closed
They've started to open-- overripe
Stalks should be firm
They're limp and the tips are mushy---overripe
Pick stalks with the same thickness to make sure they cook at the same time.
Green beans
The beans should be a vibrant green
The beans are brownish or of a faded hue---overripe
Choose slender beans that snap rather than bend,
They're tough and very difficult to snap.--under-ripe
They're bendy---overripe
Ripe pods will have a uniform and slightly coarse feel.
The pods are bulging or dried.
Ripe green beans will stay fresh for up to one week if placed in a perforated plastic bag inside a fridge.
Mushrooms
Ripe mushrooms will have smooth, taut skin.
They're shriveled or bruised--overripe
The stems and gills should be firm with a uniform colour.
The gills are small and tightly packed---under-ripe
The stems are rubbery and matted--overripe
Good mushrooms will be slightly waxy to the touch.
They're slimy---overripe
As they contain so much water, it is better to cook them first if freezing them.
https://cancersupportindia.
https://kneereplacement-
Luckily, there is! But each fruit has different behaviour, so you will need to check the ‘rules’ for each of them.
Take the exotic pineapple, for example. Prickly and wild-coloured, it hardly invites prodding and poking to see if it’s ripe. Fortunately, you can use your eyes and nose: a green pineapple is under-ripe, an orange one is past it, so an evenly-coloured yellow pineapple is the best choice. Give it a sniff to check there’s no vinegary, fermented smell, because that would mean it’s already long past edible.
Broccoli is another of those items that sends false signals. You come home from work expecting to be greeted by a healthy floret in the fridge, but it falls apart in the cooking pot. The trick is to make sure those stalks are still firm when you buy your broccoli. And make sure it’s bright green, as yellowing broccoli is already on the way out.
But don’t worry, you can put the misery of unripe fruit and vegetables behind you thanks to our latest kitchen resource: a visual guide to choosing produce so it’s ready to eat when you want to eat it.
Let your fruit and veg know who’s boss by consulting the chart before you go to the supermarket. Because a mango that holds itself together is a beautiful thing!
Strawberry-
the berry should have a full bright colour.
It's white or has white patches- under-ripe
It has dark red, brown or black patches- overripe
Ripe berries should be slightly soft if pressed
They're hard- under-ripe
They're very soft or squishy- overripe
Avoid visible signs of mould
They've a furry mould, overripe
Strawberries continue to ripen after picking and are susceptible to mould, so consume within 2-3 days of purchase.
Pineapple
look for an even yellow colour from top to bottom
It's green- under-ripe
It's orange- overripe
Squeeze the pineapple slightly soft means, it's good.
It's hard- under-ripe
It's squishy--- overripe
Smell the bottom. A strong fruity smell means it's good.
There's a fermented or vinegary smell- overripe
In India, when the pineapple is slightly yellow, I keep it out flat not standing for it to ripe in a day or two. It works.
Mango
A ripe mango will be yellow or orange.
It's green without even patches of yellow or orange- -- under-ripe
It has dark brown or black spots---overripe
At the stem end, it should ooze sap without being prodded
There is no sap at all. ----under-ripe
The skin has turned bubbly---- overripe
Smell it at the stem end, it should be very fragrant, with a fruity smell.
It smells sickly sweet---- overripe
A good mango will be slightly soft when squeezed
It's hard to the touch--- under-ripe
Overly soft to the point of being mushy---- overripe
Finding a ripe mango by colour and smell is often the best method. But some less common mango varieties are red, yellow or green by nature.
Apple
squeeze the apple, it should be firm to the touch.
It is soft or wrinkled--- overripe
Good apples should be blemish free.
The apple has a large bruise or is mushy-- overripe
Regardless of type, apple should have a strong continuous colour all the way around
They have dull colour--- under-ripe
They've bruises or brown discolouration--- overripe
Overripe apples are naturally waxy, but supermarket apples often have wax applied after picking, so it is not a good indicator of ripeness.
Grapes
Ripe grapes should be firmly attached to their stems
They're difficult to pluck from their stems--under-ripe
They've soft, loose skin and fall from stems easily--- overripe
Stems should be green and flexible for ripe grapes
They've stems that are brown and brittle--- overripe
Ripe grapes are firm to the touch
They're very firm and don't yield easily to pressure---under-ripe
The grapes are wet, moldy or shriveled--- overripe
The powdery white substance on grapes, known as" bloom" is a good sign and perfectly safe to eat.
Watermelon
Look for deep yellow patches of colour where they rested on the ground while growing.
The patch is non-existent or white--- under-ripe
They're dark patches in the skin---- overripe
Test the weight of the melons, and pick one that's heavy for its size.
It's the same size but lighter--- under-ripe
Check the sound by rapping your knuckles on the broad side of the melon, it should be hollow
It makes a higher-pitched sound---under-ripe
It makes a lower-pitched thus sound--- overripe
Avocado
Ripe avocados are dark green or greenish-brown
It's green--- under-ripe
It has become dark brown or black---overripe
A ready-t-eat avocado will feel soft and will yield to pressure
It's hard to the touch----under-ripe
It's very soft and mushy---overripe
Take of the small stem, if it is green or yellow, it is good.
The stem doesn't come off---under-ripe
It's brown or black---overripe
An avocado will ripen more quickly when placed in a paper bag.
Blueberry
Ripe blueberries are plump and deep blue with a dusting of grey on the surface.
White and green coloured, avoid them as they'll not ripen---under-ripe
They're darker navy and black--- overripe
Blueberries should have firm skin but will yield to pressure.
They're very hard and don't yield to pressure---under-ripe
They're wrinkled or have fuzzy white mould---overripe
Shake the container, the berries should move freely and not stick to the bottom.
They make a loud rattle when you shake---under-ripe
They're stuck to the container---overripe
Hard, slightly under-ripe blueberries are good for making into a jam.
Cherries
Cherries with fresh green stems still attached are ripe.
The stems are dry, brown or have fallen off the berries.
Ripe cherries should be a bright or deep red colour.
They're green---under-ripe
They're very dark or black ---overripe
Ripe berries should have a waxy gloss.
They've a dull skin texture---under-ripe
The cherries are leaky and sticky--overripe
Rainier, a popular cherry variety, is naturally reddish-yellow when ripe,though they may look unripe.
Tomatoes
Ripe tomatoes have a deep consistent red, with glossy shiny skin.
They have green or yellow patches, a sign they're picked early and not ripened on the vine---
under-ripe
They've dark patches and mould----overripe
For ripe tomatoes, the skin should feel taut but still yield to pressure.
The skin of overripe tomatoes will become loose and saggy.--overripe
Ripe tomatoes are fragrant.
If they've an acidic smell---overripe
Over ripe tomatoes with loose skin are still perfectly fine for sauces, chutneys.
Kiwi
Press the outside of the fruit with your thumb, it should be firm but yield to slight pressure.
They're very hard to the touch.---under-ripe
They're overly soft and mushy.----overripe
Ripe kiwis are fragrant with a citrus smell
They've a pungent, sweet smell. ==0verripe
Kiwis should be brown, with rough, hairy skin.
They've bruises, dark spots, mould or wrinkles--overripe.
Place unripe kiwis in a paper-bag with a banana for a day ot two to ripen.
Rhubarb
Stalks should be firm amd crisp, which you can test by breaking a small part.
They're ahrd and difficult to snap---underripe
They're soft and bend--overripe
Rhubarb becomes pink or a lighter red when it's ripe
They're a deep red---under-ripe
They've turned green. These will have less flavour.---overripe
Make sure to get rid of any leaves as they're toxic to humans and some animals.
Broccoli
Broccoli stalks should be fresh and firm
The stalks are bendy and less firm--overripe
The florets should be tightly packed
They're significantly smaller than other broccoli heads---under-ripe
The florets are spaced apart---overripe.
Ripe heads are bright green
The head is yellowed or flowering---overripe
Broccoli is at its peak between October and April.
Corn
Look for corn with tassels that are brown and sticky to the touch.
The tassels are green or yellow---under-ripe
The tassels are black or dry---overripe
Husks should be fresh and green with ears that are filled to the tip.
The husks are qainty---under-ripe
They're also filled to the tip but yield more pressure of squeezed----overripe
Look for kernels that are tender, full and firm enough to break under the slightest pressure.
The kernels are tight and very hard to break---under-ripe
The kernels have started to sag, or have collapsed completely.---overripe.
When storing corn, pulling back the whole husk is unnecessary and can lead to it drying out quickly.
Carrots
Carrots with green stems attached will be fresh and more flavourful.
The stems are wilted or have fallen off---overripe
Ripe carrots will have smooth skin
They're comparatively short with many ridges---under-ripe
They've splits in them--overripe
Ripe carrots won't have rootlets at the bottom.
They've rootlets---overripe
Most baby carrots have just been picked earlier, so they're less sweet.
Cauliflower
Choose white or cream-coloured heads
The head is green---under-ripe
They've yellowed heads to have developed brown patches---overripe
The leaves should be fresh looking and healthy
They've leaves that are wilted, dry or yellowing----overripe
Florets on ripe cauliflower will be tightly packed together.
The florets are flowering---overripe
if you want to freeze fresh cauliflower, boil in water for one minute before hand. This will stop enzymes firm degrading the taste when it's frozen.
Asparagus
Look for bright green or violet-tinged spears
The tips have yellowed---overripe
Make sure tips are compact and closed
They've started to open-- overripe
Stalks should be firm
They're limp and the tips are mushy---overripe
Pick stalks with the same thickness to make sure they cook at the same time.
Green beans
The beans should be a vibrant green
The beans are brownish or of a faded hue---overripe
Choose slender beans that snap rather than bend,
They're tough and very difficult to snap.--under-ripe
They're bendy---overripe
Ripe pods will have a uniform and slightly coarse feel.
The pods are bulging or dried.
Ripe green beans will stay fresh for up to one week if placed in a perforated plastic bag inside a fridge.
Mushrooms
Ripe mushrooms will have smooth, taut skin.
They're shriveled or bruised--overripe
The stems and gills should be firm with a uniform colour.
The gills are small and tightly packed---under-ripe
The stems are rubbery and matted--overripe
Good mushrooms will be slightly waxy to the touch.
They're slimy---overripe
As they contain so much water, it is better to cook them first if freezing them.
For my other blogs, I'm giving the links below, feel free to view and comment too.
No comments:
Post a Comment