DIY Network

Buying and Caring for Fruits and Vegetables Stop the guessing game when it comes to picking the perfect fruit. From "Home Made Easy" episode DHME-135

Guest Karen Bussen joins host Stephanie Lydekcer and provides tips on correctly buying fruits and vegetables—and on how to tell when fruit is ripe and how to care for your produce once you get it home.

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Karen Bussen shares tips that will help you buy and care for fruits and vegetables.

Buying and Caring for Fruits and Vegetables

• Always try and buy the freshest produce you can. The fresher, the better. Try and buy local produce that is in season. Fruits and vegetables grown by local farmers are fresher and tastier than those shipped long distances.

• Use your senses. Does the produce look good—have a characteristic color, shape and size? Stay away from produce that has bruises, mold, and slime or puncture marks.

• Keep in mind that produce does not need to be picture perfect—bananas that have a spot or two are actually more flavorful.

• Feel the produce. In general, produce that is too soft is too ripe and if it's too hard, it is not ripe enough. Contrary to popular belief, thumping or shaking a melon does not indicate ripeness—you need to feel a melon to see if it is ripe.

• Be sure to smell certain fruits and vegetables. Their scent will tell you if they are ripe—for example peaches and melons have a strong scent when they are ripe.

• Do not be fooled by the waxy finish of some fruits and veggies. The shiny surface that wax creates can lead some consumers to believe the produce is fresh.

• Be sure to use the tips just mentioned to ensure quality. A cucumber may look fresh because of its shiny surface, but it could be overripe and way too soft.

• The United States Department of Agriculture or USDA has established grade standards for fresh fruits and vegetables. However, the grades are not found on all produce—they are most often seen on pre-packaged produce like apples, potatoes and onions. This is because a lot of the grade labeling is voluntary—mainly the grading is used in the wholesale trade of fruits and vegetables. But, some producers do mark consumer packaging with the grades. Some states require it and others do not—so it really depends on where you live. The top grade is "U.S. Fancy," the middle of the road, and most common grade is "U.S. No. 1," and the lower quality grade is "U.S. No. 2."

• All fruits and vegetables require different storing methods and it is very important to know what to put where when you get home from the grocery store. Here is a quick breakdown of what to do with some common produce.

• All berries—strawberries, blueberries, etc. should be stored in the refrigerator. They should stay fresh for around three to four days. Be sure not to wash them until right before you use them—otherwise the excess water in the carton will cause mildew.

• You should place produce like tomatoes, plums, peaches, avocados, bananas, mangos and pears on the countertop and allow them to fully ripen. Once they are ripe you can then put them in the refrigerator to maintain their freshness. If you put them in the refrigerator before they are ripe, they will never ripen fully. They should stay fresh for about three to five days.

• Vegetables such as lettuces, leafy greens and mushrooms also store well in the refrigerator since they prefer temperatures between 35 and 40 degrees. Most greens also prefer a little bit of moisture—to extend their shelf life, you should wrap lettuces in a moist paper towel, place them in a plastic bag, remove as much of the air as you can, and seal. Under these conditions your greens should last as long as a week. Another tip for keeping mushrooms fresh is to remove them from their plastic wrapping and place them in a paper bag (this trick also works for ripe apples).

• Vegetables such as carrots, broccoli, and corn can also be stored in the refrigerator—but they stay fresher if the air movement around them is restricted. Be sure to place these vegetables in air tight bags, and they should keep for around eight to ten days.

• Produce like garlic, onions and squash should never be refrigerated. They do just fine on the counter, or even better in a dark room with normal humidity.

GUESTS :

Karen Bussen
Author, Simple Stunning Weddings
E-mail: Karen@karenbussen.com
Website: www.karenbussen.com