How to Select and Store Fruits

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How to Select and Store Fruits

Apples

Selection

Apples should be firm to hard. They should also be well coloured, the skins should be tight, unbroken, and unblemished, although brown freckles or streaks are characteristic of some varieties.

Storage

Cold temperatures keep apples from ripening further after they are picked. If left at room temperature the process is speeded. If an apple is freshly picked or has been in months of cold storage, it must be kept cold or its flesh will degenerate into mushiness.

Apples can be stored in the refrigerator crisper in plastic bags. If bought in a good condition they can be kept in the refrigerator for six weeks. They should be checked often to remove any rotten apple that can spoil the rest of them.

Apricots

Selection

Apricots when mature are soft to the touch and juicy. They must be eaten as soon as possible because they spoil very easily. Apricots that still need to ripen will do so at room temperature they should be firm, plump and have an orange-gold colour. Hard fruits tingled with green will hardly ever ripe fully.

Even when not fully ripe, apricots should yield to gentle pressure and release a perfumed fragrance; their skin should be smooth and velvety. Shrivelled skin or bruisers should be avoided, although small blemishes will not change its flavour.

Storage

If apricots are not fully ripe they can be kept in a plastic bag at room temperature, away from heat or direct sunlight, for two to three days. If they are ripe, they may be stored in a plastic bag, kept in the refrigerator for a day or to at most. Apricots must not be washed until ready to eat.

Avocados

Selection

Normally avocados are available at the markets hard and unripe so they must soften at room temperature for a few days.

A good avocado is heavy, unblemished and has an unbroken skin. It should yield to gentle pressure. If fingers stay marked it means it is overripe.

Most avocado varieties stay green even when ripe others turn purple or black.

Storage

Ripe avocados will keep in the refrigerator for four to five days, but longer storage at cold temperatures will cause discoloration of the flesh and unpleasant changes in the flavour. Unripe avocados should not be kept in the refrigerator, as they will never ripen properly. Unripe fruits will soften at room temperature in three to six days; to achieve quicker ripening they can be placed in a loosely closed paper bag with a tomato.

Bananas

Selection

Bananas should be plump, firm, and bright coloured. They must be unblemished. Occasional brown spots on the skin are normal, but sunken, moist looking dark areas indicate bruises on the fruit. Their stem ends and skins must be intact: if they are split contamination may occur. Bananas bruise easily so they must be handled with care.

Storage
Bananas should be left at room temperature, but away from heat or direct sun for further ripening. They can also be stored in a plastic bag with an apple. To slow down the ripening process they can be kept in the refrigerator. The skin will turn dark but the fruit inside will remain edible. Refrigerated bananas can be kept for two weeks. Unripe bananas should never be refrigerated as their exposure to cold interrupts their ripening cycle, and even if returned to room temperature will they carry on the process.
Berries
Selection
For the best flavour, berries should be bought in season. All berries must be plump, dry, firm, well shaped and uniformly coloured. They should not have caps or stems, except for strawberries. The caps on strawberries should have a fresh and green look and the fruit bright red. Blueberries should be navy blue with a silver white bloom on their surface. Blackberries should be purple to black and must not have any white patches. Cranberries must be red and firm.

Storage
Berries are one of the most perishable fruits; they can become soft, and mushy in 24 hours. When berries are bought in boxes they must be checked as soon as possible in order to separate overripe berries for immediate consumption. The rest are better if spread on a plate or pan covered with paper towels and then wrapped with plastic. They can be kept for usually no longer than two days but storage time varies according to type.

Fresh blueberries can be kept for ten days; cranberries will manage for two weeks, while raspberries should be used within a day.

Freezing berries is a way of having this fruit all year round. Fresh cranberries can be frozen, unwashed, in freezing bags for a year. Raspberries and blackberries can be washed and drained well, spread on a recipient and freeze until solid, then transferred to a heavy plastic bag. They can be kept for ten months or a year. The same procedure for blueberries can be followed but they must not be washed before freezing.

Cherries

Selection

Gould cherries are large, glossy, plump and hard. Bruises or cuts must be carefully checked. When there are spoiled cherries in a bin they quickly start others to decay. So they must be checked carefully.

The stems should be fresh and green; cherries without stem should be avoided as they may begin to decay when the skin breaks. Darkened stems are a sign of either old age or poor storage conditions.

Storage
They should be loosely packed in order to avoid bruising. They should not be washed until serving time. They can be stored in the refrigerator for about a week, but must be checked to remove any that are bad.

Cherries can also be frozen the same way as raspberries and blackberries.

Dates

Selection
Dates are sold fresh or dried. The difference between the two is not easy to see as they have a similar aspect in both forms.

Both types are usually packed in cellophane plastic containers. The dates that are commonly available in stores are fresh or partially dried, and do not contain any preservatives.

Both fresh and dried dates should be smooth skinned, glossy and plump; they should not be broken, cracked, and dry they are slightly wrinkled. Those that smell sour or have crystallized sugar should be avoided.

Dried dates should not be rock hard.

Storage
They can be stored in the refrigerator in airtight plastic bags to avoid odours from other foods, which they absorb easily. They will hang on for eight months. Even at room temperature they can hang on for some months. Dried dates can stay in the refrigerator for up to a year.

Figs

Selection
Good figs should be plump, unbruised, have unbroken skin and a mild fragrance.

Sour smelling figs indicate spoilage. They should be just soft to the touch, but not mushy.

Dried figs give in when slightly squeezed. Moldy or sour smelling dried figs must be avoided.

Storage
To ripen slightly under ripe figs, place them on a plate at room temperature, away from sunlight and turn them frequently. Ripe fresh figs should be kept in the refrigerator. As they bruise easily it is better to put them in a shallow plate, covered with a plastic wrap. They can be stored for no longer than two days.

Dried figs can be stored at cool room temperature or in the refrigerator; they must be well wrapped after opening so that they don’t become too dry and hard. They can be kept for several months. They can also be frozen, and then thawed at room temperature.

Grapefruit

Selection

Grapefruit is only picked when fully ripe. The fruit should be round, smooth and heavy for their size.

Glossy fruits with slightly flattened ends are preferable.

Storage
Grapefruits can be left at room temperature for a week and they are juiciest when slightly warm rather than chilled. To keep them longer, they should be refrigerated in the crisper; here they can be kept for six to eight weeks. It is better to leave them at room temperature for a while before juicing or eating them.

Grapes

Selection
Grapes are thin- skinned and easily damaged, so they should be displayed in no more than two bunches deep and under refrigeration. They can be found wrapped in tissue paper, enclosed in perforated plastic bags or loose.

Normally grapes are picked ripe and once they are picked they will not ripen further.

Wrinkled, sticky or discoloured grapes should be avoided.

Storage
Grapes can be stored unwashed in the refrigerator in a plastic bag for a week. Damaged fruit must be removed in order to avoid further spoilage.

Kiwi fruit

Selection
The best kiwis are plump, fragrant and they yield to gentle pressure. Unripe fruit has a hard core and a tart astringent taste.

Kiwis that are mushy with bruisers, or wet spots are not good.

Storage
To ripen firm kiwis, place them in room temperature, but away from heat or direct sunlight for a few days. To accelerate the process they can be placed in a paper bag with an apple, pear or banana. If the fruit is ripe do not place with other fruits for it perishes quickly even if in the refrigerator. Ripe should hang on for one to two weeks.

Lemons and limes

Selection

These fruits should be firm, glossy and bright. Lemons should be bright yellow, not greenish, and limes dark green. Limes turn from green to yellow when they ripen, but the immature fruit has the best taste.

Lemons can be stored at room temperature for two weeks without refrigeration. Limes however, should be refrigerated immediately for they are more perishable.

Both can be stored in plastic bags in the refrigerator crisper and kept up to six weeks.

Mangoes

Selection
A ripe mango will yield to slight pressure when held between hands. The skin can either be yellow-orange or red, which will spread in area as the fruit ripens. Has there are several varieties and some do not change colours they can be checked for fragrance and softness.

A completely greenish grey skin mango will not ripen properly.

A perfect ripe mango will have an intense fragrance. Black speckles on the skin are normal in this fruit, but if there are many it may be a signal of flesh spoilage. A loose skin also indicates that the fruit is not good.

Storage
Under ripe mangoes can be left at room temperature for a few days to soften and sweeten. To speed ripening they may be put into a plastic bag. Ripe fruits can be kept in the refrigerator in plastic bags for a few days.

Melons

Selection

Melons do not ripen further once they are picked. This fruit is shaped symmetrically round, oval or oblong. It should be free of cracks, soft spots, or dark bruises. Ripe melons are firm, but a slight softness is a good sign.

In some melons a full fragrance is a clue to it’s maturity, but if they have been chilled the fragrance will not be noticed. Others don’t have any fragrance even when ripe.

Storage
To improve the eating quality of melons they can be left at room temperature for two to four days. This will turn the fruit softer and juicier but not sweeter as they do not ripen any more once picked.

If during this time the fruit does not reach its ripeness peak it’s because it was picked unripe and is not worth eating.

Once ripe or cut, melons should be refrigerated and used within about two days.

They should be enclosed in plastic bags to protect other products in the refrigerator from the ethylene gas that the melons free.

An uncut watermelon can be stored at room temperature if necessary. But in very hot temperatures it is advisable to refrigerate it. It takes 8 to 12 hours to chill a whole watermelon thoroughly. Cut watermelon must be tightly wrapped in plastic and refrigerated for no more than four days.

Nectarines

Selection

Ripe nectarines should yield to gentle pressure and have a sweet fragrance. Brightly coloured fruits that are firm or moderately hard will ripen in two or three days at room temperature.

Nectarines that are hard or greenish indicate that they were picked too soon and will not ripen fully.

Shrivelled skins or mushy fruit can indicate signs of decay.

Storage
Hard nectarines can ripen at room temperature for two or three days in a loosely closed paper bag, away from sunlight. Once the fruit gives slightly to gentle pressure, it’s ready to eat.

They can be kept in the refrigerator crisper for another three to five days.

Oranges

Selection

Oranges are always picked ripe.

Oranges should be firm, and heavy for their size and evenly shaped. Choose oranges that have a smooth skin rather than deeply pitted.

Storage
Oranges can be kept in the refrigerator but they can also be stored at room temperature. They do not need any wrapping for their skin protects them.

Papayas

Selection

Papayas turn from green to yellow-orange as they ripen, so you should choose fruits that are at least half yellow; the colour change begins at the bottom and moves along the stem end. Papayas that are completely green with no signs of yellow have been picked to soon and many never ripen properly.

Fully ripe papayas are three – quarters to totally yellow or yellow orange; they will give slightly when pressed gently, but should not be soft and mushy at the stem end.

The skin should be smooth and unbruised. Cut papayas should smell fragrant and sweet.

Storage
A half ripe papaya will ripen in two to four days if left at room temperature; to ripen faster it can be stored in a paper bag with a banana. After ripe they can be refrigerated in a plastic bag for a week, but they loose their delicate flavour in time, so they should be used in a day or two if possible.

Passion fruit

Selection

Choose large and heavy fruit with wrinkled skin.

Storage

If the skin is not deeply wrinkled, keep the fruit at room temperature until it is; Ripe passion fruit can be refrigerated for a few days

Peaches

Selection

Peaches do not get any sweeter after they have been harvested, though they will become softer and juicier.

Rock- hard fruit should be avoided, choose those that yield slightly to pressure. Choose fruits that are mildly fragrant.

Spots on the skin are early signs of decay.

Storage
Firm peaches can be left at room temperature for a few days to soften. They can be placed in a paper bag to speed the process. Store ripe peaches in the refrigerator crisper if you are not going to eat them within a day. They should keep up to five days.

Pears

Selection
In general, pears should look relatively unblemished and well coloured, in some varieties full colour will not develop until the fruit ripens.

Pears are always picked unripe they are usually hard and need to ripen further.

Ripe pears will give in to gentle pressure. Fruit with dark spots should be avoided.

Storage

Pears can be put to ripe at room temperature first, then refrigerated for no longer than a day or to before eating them. Cold will slow down the ripening process but will not stop it.

To speed ripening, the pears can be placed in a paper or perforated plastic bag and turned occasionally. Never store pears either in or out of the refrigerator in sealed plastic bags, the lack of oxygen will cause the fruit to spoil. Check the fruit often and refrigerate them or eat them as soon as they yield to gentle pressure.

Persimmons

Selection
Look for deeply coloured fruits, which should be reddish rather than yellowish. Choose persimmons that are glossy, well rounded, and free of cracks or bruises, with their leaf like sepals still green and firmly attached.

Storage
You can leave persimmons at room temperature in a paper bag along with an apple for quick ripening.

Ripe persimmons should be placed in a plastic bag, stored in the refrigerator, and used as soon as possible.

Pineapples

Selection

Pineapples do not ripe at home, so it is important to choose one in prime condition. Most of the traditional “secrets” in selecting this fruit are, in fact unreliable.

The fruit should be firm and plump, as well as heavy for its size, with fresh looking green leaves. Bruises or soft spots, especially at the base must be avoided. A good pineapple should be fragrant, but if the fruit is cold, the aroma may not be apparent. Pineapple with a sour or fermented smell must never be bought.

Storage
A pineapple will get somewhat softer and juicier if it is left at room temperature for a day or two before serving. After ripening it can be refrigerated for three to five days no longer for the fruit can be damaged by the cold. They can be refrigerated in a plastic bag to help conserve its moisture content.
Plums

Selection

Plums should be plump and well coloured for their variety. If the fruit yields to gentle pressure, it is ready to eat. They can be softened at home if they are fairly firm but not rock hard. They will not however, increase in sweetness. Ripe plums will be slightly soft at the stem and tip, but check for mushy spots, or breaks in the skin.

Storage
To soften hard plums, place several in a loosely closed paper bag and leave them at room temperature for a day or two; when ready, transfer them to the refrigerator. Ripe plums can be refrigerated for up to three days.

Prunes

Selection

Check if the package of prunes is tightly sealed to guarantee cleanliness and moistness. Some prunes come vacuum- packed in cans, which keep them extra moist.

Storage

Reseal an open package as tightly as possible or transfer the prunes to an airtight container. Store them in a cool dry place or in the refrigerator for up to six months.






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Last Updated on 2000-12-14