In springtime we tend to return to nature when it comes to eating. Instead or settling for boxed starches and comfort foods—we have a tendency to eat light and turn to fresh berries, citrus fruits, melons, and more of the season’s fruits.
With that in mind, here are ten warm weather tips for enjoying fresh, ripe produce…
When picking prized apricots at the market, seek out fruit that’s firm to touch and deeper orange-yellow in hue, which indicates ripeness.
Did you know that you don’t have to store your lemons in the fridge? They will remain fresh for up to 1 week if placed in a bowl on the counter at room temperature. After the week, they should go into the fridge.
If you want the best rhubarb for baking and preserving, look for bright, pink, unblemished stalks.
You can always tell if a grapefruit (yellow or pink) has reached ripeness by looking for color in the skin. If they are still a bit green—they are still unripe.
Strawberries with bright red color are ready to be savored—if they have white around the stem, they are under-ripe.
Plums ripen best on the counter in room temperature. If you place them in the fridge, they’ll often stay too firm and won’t ever reach plump juiciness.
Watermelon, because of its high water content, can be stored in room temperature until its cut. After that, it should always be stored in the refrigerator.
To test a melon for ripeness, grasp it at either end and give it a shake. If you hear the rattle of seeds—it’s ready to eat.
Bananas should never be put in the fridge or stored below room temperature—or else you’ll have blackened fruit on your hands.
To ripen your mangoes quickly, store them on the counter in a paper bag.