How to pick and store the fresh fruit and vegetable? (Part 1)

The best-tasting, most nutritious produce is easy to find if you know how to look, touch, smell and shop. Bear in mind that, not all well-shaped fruit or vegetable is all good.


Look : Prime fruits and vegetables are often irregular shaped and blemished.
Touch : Heavy, sturdy fruits and vegetables with taut skin are fresh
Smell : Many fruits can be sniffed for ripeness.
Shop seasonally : For tastier and cheaper food

Grab as different colours for your fruits and vege. Different colour brings the different nutritious.

Below is some examples of how to choose a fresh fruit or vege and how to store it well: -

Broccoli

Find rigid stems with tight floret clusters that are deep green or tinged purple. Do not choose any with yellowing heads which will be more bitter.

Storage : Refrigerate in a plastic bag for up to 1 week

Asparagus

Thin spears are sweet and tender. Buy vibrant green spears with tight and purple-tinged buds.

Storage : Trim the woody ends. Stand the spears in a bit of water in a tall container; cover the tops with a plastic bag. Cook within 3 days.

Artichokes

Seek out deep-green, heavy artichokes, with tightly closed leaves that squeak when pinched together.

Storage : In the fridge for up to 5 days.

Bell peppers

These should have lots of heft for their size, and brightly coloured, wrinkle-free exteriors. The stems should be bright green.

Storage : Refrigerate in the crisper for up to 2 weeks.

Button mushrooms

Find tightly closed, firm caps that are not slimy or riddled with dark, soft spots. If you see the mushroom with open caps, advice is eat them soon.

Storage : Spread them on a flat surface, cover with a damp paper towel and refrigerate for 3 to 5 days

to be continued...