Selecting Produce: Tips for Buying Fruits & Veggies

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Discussion Overview

This thread discusses criteria and tips for selecting fresh fruits and vegetables, focusing on various types of produce and methods for assessing their quality. The conversation includes personal observations, experiences at farmers' markets, and preferences for specific characteristics in produce.

Discussion Character

  • Exploratory
  • Technical explanation
  • Conceptual clarification
  • Debate/contested

Main Points Raised

  • Some participants suggest that potatoes should not have green under the skin and that waxy or starchy types are preferred.
  • Avocados are described as best when slightly squishy, with bumpy rinds potentially indicating better taste.
  • Carrots should be very firm and ideally without tops to prevent moisture loss.
  • Cantaloupes should be firm, with smell being a better indicator of ripeness than color.
  • Onions should be firm, particularly at the root end.
  • Asparagus should snap cleanly at the break point; bending without snapping is a sign to avoid it.
  • Pea pods should be firm and squeaky; lack of squeak indicates they should not be purchased.
  • Garlic bulbs should be firm, and winter squash should sound like wood when tapped.
  • Participants express differing opinions on eggplants, with one suggesting they should be firm and glossy, while another humorously critiques their desirability.
  • Some participants share experiences of purchasing produce from knowledgeable staff in stores, emphasizing the benefits of expert selection.
  • Discussion includes methods for assessing apples, with smell being a preferred indicator, and questions about identifying mealy apples.
  • Participants mention the importance of selecting produce based on future ripeness, particularly in wholesale markets.

Areas of Agreement / Disagreement

There is no consensus on the best methods for selecting produce, as participants express a variety of personal preferences and experiences. Some viewpoints are contested, particularly regarding the desirability of certain fruits and vegetables.

Contextual Notes

Participants reference specific experiences and locations for purchasing produce, which may influence their criteria and preferences. There are also mentions of varying practices at farmers' markets versus grocery stores.

  • #61
you can't trust that guy, he works for Big Pineapple.
 
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  • #62
GeorginaS said:
That would be my guess, too, if they don't "ripen" in the actual sense of the word.

I've purchased two pineapples at the same time that were mostly dark greenish on the outside and cut one up right away. The fruit had a hard texture and really tart flavour. The other I let sit on the counter until the skin was more yellow and, when cut, the fruit was more tender and sweeter tasting. Now, maybe the second pineapple was just like that the whole time, but, my experience with yellowish skinned pineapples has yielded consistent results. I don't cut up the really green ones because I didn't enjoy the one that I did. Given the small sample size, it could have been simply a hard, tart pineapple that wouldn't have changed over time. I don't know.
I think they're wrong. I *know* that pineapples become softer and sweeter with time. It happens with every pineapple, I've been doing this before some members were born, that's too many to be a fluke. That's *ripening* in my book. I don't care if chemically the amount of sugar hasn't changed, the flavor and texture changes noticeably. But don't let it sit too long, it starts to turn into alcohol. I guess they would disagree there too.