In autumn and summer, there are no special problems when choosing ripe and high-quality fruits, since there are many domestic fruits in the markets and in the store. But by the end of autumn, supermarket shelves are replenished with imported tasteless fruits, and here the question of the right choice of fruits arises.
Instructions
Step 1
A large amount of fruit reaches stores and markets still green, unripe. Ripe fruits have a strong and pleasant aroma. If you do not feel it, then there is an unripe fruit in front of you. Mango, papaya, bananas, pears, kiwi and avocados are harvested 3/4 ripe, since fully ripe fruits will quickly deteriorate (and they still have to be transported). Figs, pomegranates, pineapples and citrus fruits are harvested almost ripe. The listed fruits lie quite well, their sweetness does not diminish even over time. Peaches, nectarines and persimmons are harvested half ripe, as fruits from this group spoil incredibly quickly after they are fully ripe.
Step 2
Ask the seller where the products were brought from, ask for quality certificates. Thanks to this, you will be able to find out information regarding the ripening season. If the fruits grew in the proper season, then they are enriched with trace elements and vitamins, will benefit the body. Imported unripe fruits contain a minimum amount of organic acids, enzymes and minerals, which are formed during the ripening of fruits in natural conditions. Vitamin C is practically absent in them.
Step 3
Irresistible shine provides fruits with a layer of paraffin, which, if accumulated, adversely affects human health. Fruit without paraffin has a matte sheen. If you notice wormholes on apples or pears (not rot), you can safely say that such fruits are good for human health. Worms are rather squeamish creatures that will not get into chemistry. Never buy fruits with rotten and dark spots. The thing is that even in slightly noticeable lesions, poisons accumulate, which subsequently spread throughout the fetus. Even heat treatment is unable to neutralize mitoxins.
Step 4
When choosing limes or lemons, pay special attention to the rind. It should be thin, without any bulging around the edges. The tastiest and sweetest oranges have a bumpy skin that separates easily from the pulp, as well as a tubercle at the base. You can store citrus fruits at room temperature.
Step 5
The yellower the banana, the more ripe it is. If you are going to eat them immediately after purchase, then it is better to opt for bananas with a small number of dark spots that appear exactly when the fruits have reached full condition. Don't buy dark-skinned bananas. When choosing a mango, you should pay close attention to the softness of the fruit. It, like an avocado, should be slightly squeezed when pressed with a finger. There should be no black spots on the mango; red or yellow tones prevail in the fruit.
Step 6
It is recommended to choose pineapple with healthy foliage, without rot and mechanical damage, without signs of drying out. If the central bunch of leaves is easily pulled out, then the fruit has rotted. Pineapple should smell good, the absence of aroma or the presence of a foreign smell is not a good sign. Peaches and apricots should have a velvety skin, when pressed, ripe fruits are soft. The red side also indicates their ripeness.
