When you're in the middle of preparing a meal, there's nothing worse than cutting open a fruit or vegetable only to find that it's brown, bruised and just can't be used. It's always a surprise, especially if that fruit is in season. And it puts you, the cook, in a tough predicament. Without ripe fruit you can't make that guacamole recipe (yes, avocado is technically a fruit) or stone fruit cobbler.
While there are times that not-so-optimal produce just can't be helped, usually it's just a result of not knowing how to read the signs of ripeness. There are tips and tricks that can help you pick out the ripest of produce. Not only will you no longer be wasting money on subpar fruits and vegetables, but your meals will also greatly improve with the help of your produce's superior ripe flavor.
The first sign of a pineapple's ripeness is its color. It should be golden-brown, without much green color left at the base. A sweet smell also indicates this fruit's ripeness. If a pineapple doesn't give off a scent, it's not quite ripe yet. If it smells a tad vinegary, it's overripe.
A ripe cantaloupe will feel heavy and smell sweet. (If the cantelope smells overly sweet chances are it's overripe.) The most dependable sign of a cantaloupe's ripeness is to slightly push at the stem end; if it gives a bit when it's ready to eat.
Every part of the eggplant provides signs of its ripeness. The stem and cap indicate freshness. If they're bright green, the eggplant is still fresh. If it's starting to turn yellow or brown, it's past its prime. The skin of an eggplant should be deep and dark in color and free of scars or blemishes. When you put pressure on the fruit, the skin should be tight and elastic. If indentations remain were your fingertips where, <a href="http://www.howcast.com/videos/398335-How-to-Tell-if-Eggplant-is-Ripe" target="_hplink">the eggplant isn't ripe yet</a>.
When you buy a whole watermelon, you're investing in a lot of fruit and should be sure that it's perfectly ripe. A ripe watermelon is heavy; this indicates that it's full of water. To check for ripeness you can tap on the watermelon. If it sounds hollow, it's ripe. Another easy way to ensure ripeness is to check the underside of a watermelon. If it has a <a href="http://mideastfood.about.com/od/tipsandtechniques/f/watermelonripe.htm" target="_hplink">yellow or light spot on the bottom</a>, it's ready to eat. If the stripes of the melon are found all around the melon, give it more time.
You can tell most tomatoes are ripe thanks to their red color. But not all tomatoes are red -- they come in orange, yellow, green and purple shades. The best way to check for ripeness is with the touch test. If it yields slightly to the touch, it's at optimal ripeness. Any more than that and it's past ripe; any less, and it needs a couple more days.
The color of a mango is not indicative of ripeness. The only way to know when mango is ready to eat is by touch. If it gives slightly to touch, it's ready. Sometimes the mango will also give off a fruity aroma at its stem end when ripe.
The best way to tell when corn is good to eat is through its husk. If the husk is green and hasn't yet dried out, the corn is still ripe. Corn's silk threads are also indicative of ripeness; they should cling to the kernels. And the kernels should be plump.
You can tell a strawberry is ripe by its scent -- it should smell exactly like you want it to taste. They should also be bright red and free of blemishes.
Unlike cantaloupe, you can tell a honeydew melon is ripe by the appearance of its skin. It should be waxy and smooth with a golden -- not yellow -- color.
Since not all avocado varieties look the same when ripe (some of them, like Hass avocados, turn dark purple when ripe and others remain light green), the best way to check for ripeness is through touch. An avocado should give slightly to touch when ripe. Use your palm to test for ripeness. If you test with your fingers, you may bruise the fruit.
When peaches are ripe they turn a reddish and yellowish color. The part of the peach that was in direct contact with the sun becomes red, and the part facing away -- what is known as the ground color -- becomes yellow. When perfectly ripe, a peach will give slightly to touch and will smell as a peach should taste.
You can't judge a plum by its color. Some varieties start off the same deep purple color when they first begin to grow on the tree as they are when ripe. When looking for ripeness in a plum you want a slightly soft and smooth skin. Skip any that are wrinkled, hard or mushy.
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