Sunday, April 3, 2011

How To Pick the Best Fruits and Veggies- Part 3 of 3

Just a touch of spring!

Here's the final post on choosing the best fresh produce at your local produce market, farmers market, or grocery store.

Peaches- Peaches should be slightly firm, not bruised. The skin should be yellow or red in color, with color showing over the entire surface.

Peas and Lima Beans- Select pods that are well filled but not bulging. Avoid dried, spotted, or yellow pods.

Pears- Pears are sometimes sold slightly under ripe and will need to be ripened at home. Pears are ripe when they yield slightly to moderate pressure.

Potatoes- The best quality potatoes are firm, smooth and well shaped. Choose those free from cuts, blemishes and decay. Avoid potatoes with large eyes. Potatoes with green skins may taste bitter.

Root vegetables- Carrots, radishes, turnips, parsnips- Skin should be smooth and firm. Choose medium in size. Very large carrots may have woody cores. Oversized radishes may be pithy. Oversized turnips, beets, and parsnips may be woody.

Sweet Potatoes- Skin should be smooth and firm and free from cuts, blemishes and decay. Depending on the variety skin color will be bronze, rosy, yellow, or light brown.


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