It can be tricky to know when some fruits and veggies are ripe. Review the list below to learn tips and tricks to finding the perfect pick!
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Avocados: When choosing avocados at the store, the stem stump should still be attached. Once you get it home, if the stump loosens enough to easily come off and the fruit is soft, the avocado is ready to eat.
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Carrots: Crispy carrots are ideal. If the carrots still have the tops on, it's important to remove them before refrigerating the carrots because the tops extract nutrients from the flesh. .
Garlic: The size of a garlic bulb dictates its pungency. The bigger it is, the milder the flavor.
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Grapefruit: Heavy, firm, but springy are the qualities of a ripe grapefruit. If it has a soft spot at the stem, the fruit should not be eaten. Did you know that grapefruit are juicier when warm? They can be stored on the counter for a week.
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Tomatoes: Firm tomatoes without cuts and bruises are the safest.
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Watermelon: The surface should be dull (not shiny). Look for a yellow bottom instead of white or green.
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Pineapple: Pineapples also don't ripen after harvest. If a leaf comes out easily, it's ready to eat. Also, choose large, firm, yellow, and fragrant fruit. Avoid those with bruises, soft spots, or discolored areas.
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Strawberries: Avoid those with white tips. Look for firm, glossy, bright red berries and only wash them right before eating to prevent mold growth.
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ALWAYS WASH ALL PRODUCE BEFORE EATING; EVEN THOSE WITH A RIND. If there are bacteria on the outside, as the knife goes through the fruit, it will carry the bacteria into the flesh.