Around the BLOCK

A Primer for Picking Ripe

Written By: Mary Bloch - Jul• 01•11

It’s that time of year again, when people stop me in the grocery store to ask how I can tell if a particular fruit or vegetable is ripe. With the July 4th holiday approaching, now is a good time to revisit a topic that I posted about last summer– the low-down on methods and secrets to picking perfect produce.

Artichokes. These majestic orbs have a mysterious quality to the uninitiated. The key to finding one with a soft and flavorful heart is the tightness of the leaves. The overall look of the vegetable should be rounded, not spiked. (A hint about cooking — they are done as soon as a leaf can be easily pulled from the heart.)

Berries. Avoid berries that are stuck together. Like the presence of mold, this is a sure sign that they’re not still fresh. Similarly, stay away from raspberries with black edges and strawberries dotted with blemishes.

Cantaloupe. Use your nose for this one. Take a sniff at either end of the melon, and if there’s a fragrant aroma, it’s ready to be eaten. Check to be sure the stem end has a smooth indentation.

Cherries. My mother taught me at a young age how to sift through the box of cherries to find the juiciest and sweetest among them. I was often left with the assignment of painstakingly picking each one while she finished shopping. Dark and firm ones, she told me, were the juiciest and firmest. These days grocers pre-bag cherries, not giving consumers an opportunity to handpick.

Corn. The entire ear should fill out the husk–make sure that the ends are not thin, an indication that the corn was picked too early.  Peel back the husk just a tad to check that the kernels are tight, but plump, and bug-free.

Green Beans. Go for the skinny ones. Beans that are large and thick are usually overgrown and tend to be stringy and tough.

Peaches, nectarines and plums. Like Goldilocks and the Three Bears, look for stone fruits that are not too hard and not too soft. Too hard and they may not ripen, too soft and they tend to be mushy or overdone. If you can find even a hint of softness, they’ll undoubtedly ripen to perfection after a couple of days in a paper sack or on the windowsill.

Peppers—Like a baby’s bottom, peppers should be firm and smooth, with no wrinkles. Whether spicy or not, the most flavorful of peppers have the deepest color.

Tomatoes. It’s tempting to gravitate towards the prettiest tomatoes in the box, but beauty may only be skin deep –the tastiest tomatoes are typically misshapen and imperfect. They should be fully colored when picked—that’s when they have the ambrosia quality that we all crave.

Watermelon. Thump it with the palm of your hand to determine whether it sounds hollow. Also, check to see if there’s a yellow spot where the melon sat on the ground in the garden. If not, it was picked too early and may not be sweet and juicy. Finally, make sure the stem at the end is brown and came off the vine because the fruit was ripe, not because someone pulled it.

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3 Comments

  1. Dick McDonnell says:

    Mary – thanks, very useful for “picking ripe”. I must have missed it last year.
    Regards to you and Tom

  2. Wonderful tips! I’ve also found that using your nose works for strawberries and peaches – if you can smell them before you see them, they’re sure to be delicious!

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