There are no problems in the summer and autumn with the choice of quality and ripe fruit, as there are a lot of them in shops and markets. However, closer to winter and early spring, many tasteless imported fruits appear on the shelves, so the question of how to choose the right fruit in the store becomes relevant.
We choose mature fruits
Most of the fruits go to markets and stores even immature, green. Ripe fruit is distinguished by a strong and pleasant aroma. If you do not feel it, then the fruit is not yet ripe. Avocados, kiwi, pears, bananas, papayas and mangoes are ripe for three quarters to avoid spoilage during transportation and storage. Citrus, pineapple, pomegranates and figs are almost ripe. These fruits are stored well enough, even with the passage of time without losing flavor. Persimmons, nectarines and peaches are collected half-ripe, as they quickly deteriorate after they fully ripen.
It is worth asking the birthplace of the products and demanding quality certificates. This will help you find out about the season of maturation. Fruits grown in the season they put, contain vitamins and trace elements in large quantities and because of this will be useful for the body. Imported unripe fruits contain very few minerals, enzymes and organic acids formed when fruits ripen in vivo. They practically lack vitamin C.
Signs of quality fruit
Fruits that have a compelling shine are likely covered with a layer of paraffin, which has an adverse effect on human health, accumulating in the body. Without paraffin, fruits have a matt tint. If the fruit is visible wormholes( but not rot), you can safely conclude that these fruits will be useful for your health. Worms differ in disgust and will not go to places where chemicals have visited. But the fruits with dark spots and rotting can not be bought. After all, even slightly noticeable lesions serve as a place of accumulation of poisons, which then spread to the whole fruit. And mycotoxins can not be rendered harmless even by heat treatment.
When choosing lemons or limes, pay close attention to the skin. The rind should not have any blisters along the edges or be thick. The sweetest and tastiest oranges are covered with a bumpy skin that easily separates from the pulp, and in addition, at the base there must be a tubercle. Citrus is best stored at room temperature.
The more ripe a banana, the yellower it is. If your plans include eating them immediately, you can choose fruits with dark dots that indicate that the bananas are fully ripe. However, fruits with a dark skin is not worth buying. When choosing a mango, pay attention to the degree of softness of the fetus. Like avocado, the ripe fruit is slightly squashed, if you press with your finger. But there should not be black spots, yellow or red tones should predominate.
Regarding the choice of pineapple, it should have healthy foliage, no mechanical damage or rot, and signs of drying. The fact that the fruit has rotted is evidenced by the ease with which it is possible to pull out a bunch of leaves in the center. The fruit should have a pleasant smell, a foreign odor or lack of flavor is a bad sign. Apricots and peaches should be covered with velvety skin, ripe fruit when pressed soft. The rudeness is also indicated by the red side.