The Ripe Challenge
Have you ever returned home from shopping only to see that some of the selections you made from the produce department were complete bombs?
How about a few tips on factoring ripeness!
Did you know that it is important for you to look at potatoes?
Potatoes can develop a green color. This happens when they are exposed to light. This occurs on red or yellow potatoes. The discoloration is a sign that you the should be aware of. Consuming too much of it may cause nausea, headaches, or stomach aches. Be sure you look.
When you are picking out your pineapple so ahead and pick it up. Squeeze the fruit and check to be sure that it is firm, but not hard. Often, we just grab and go and don’t pay attention. One trick used in Hawaii is plucking out a leaf toward the center of the crown of the pineapple. If that leaf comes out easily, then the fruit is ripe and ready to eat.
When you are on the hunt for tomatoes, let your nose lead you to the best choice. You should be able to smell the tomatoes, especially on the bottom. Look past the plumpness and redness and go to the scent to be certain that you can smell them, because without it they may be very bland tasting.
If the avocado gives way to some firm gentle pressure you know it’s ripe and ready-to-eat. Ready to eat avocados may have a darker color but color can vary so it is best to go by feel as well as color. It will feel slightly soft but it will not feel “mushy” to the touch.
Getting the hang of shopping for ripe foods will make for good eating and help save money, so you aren’t throwing away the wrong choices you made.