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This thread describes the criteria a buyer should use when buying fruits and veggies.
I'll start...
Potatoes: waxy or starchy, there should be no green under the skin - none.
Avocados: slightly squishy. The really bumpy rinds seem to give the best taste (just my observation).
Carrots: very firm - bend them and they should feel stiff. Best without tops, which are pretty but provide an escape route for moisture.
Cantaloupes: firm. Some places I read talk about color but I go by smell, I think it's a better predictor.
Onions - should be firm, especially at the root end.
I'm sure PFers can come up with lots of produce tips!
I'll start...
Potatoes: waxy or starchy, there should be no green under the skin - none.
Avocados: slightly squishy. The really bumpy rinds seem to give the best taste (just my observation).
Carrots: very firm - bend them and they should feel stiff. Best without tops, which are pretty but provide an escape route for moisture.
Cantaloupes: firm. Some places I read talk about color but I go by smell, I think it's a better predictor.
Onions - should be firm, especially at the root end.
I'm sure PFers can come up with lots of produce tips!