When going to buy fruits and vegetables it is important that you trust your senses: always touch, smell and observe everything you choose.
Of course, “if you don’t buy, don’t buy”. Take care of the ingredients that you are not going to buy even if they are not in the conditions you want.
Eye, there is something you should know. There are two types of products: climacteric ones -which you can buy before they have finished maturing as they continue to develop- and non-climacteric ones.
The latter stop evolving at the moment they are cut, so they go from a mature state -or not so much- to non-stop putrefaction.
CITRUS
It is difficult to know precisely if a citrus fruit is going to be juicy or not; it depends more on the harvest time of the year than on the sensory characteristics you have before you buy them.
We do recommend something. When taking them, check that they have a weight proportional to their size; this will tell you how much pulp and juice they have.
The color should be even. In the case of oranges, if they have green parts, it will tell you about lack of ripeness or bitterness.
In the case of lemons, the dark yellow sides indicate over-ripeness and we don’t like that at all.
These fruits are not climacteric, so you must buy them fully ripe.
TOMATOES
Something you should know is that tomatoes and tomatoes are fruits.
To choose the best ones you must touch them and perceive firmness.
If you press and the mark stays, walk away, it’s about to go bad.
Another trick is to scrape the scar where the stem was and smell it – it should smell fresh.
Do not buy tomatoes with black spots or flabby, but do not go with the pretense of buying the reddest and brightest. If they are a little green, they will only be less acidic, but they will be good.
In the case of green tomatoes, check under the skin that there are no insects that have, literally, eaten the errand.
Also check that they do not have stains or bruises.
VEGETABLES
When you buy lettuce, spinach, fresh herbs or quelites, they should be brightly colored and not wilted or too wet.
If you buy them in a bag, make sure they have holes so they don’t die or ferment.
Depending on the type of sheet it is, it will also have different storage needs.
ROOTS AND TUBERS
When you buy potatoes, check that the color of the skin is even, without black spots and that it is completely hard.
This tuber has the advantage of being refrigerated for a long time; Just in case, we also recommend that you check that it has not germinated (that is, that a new plant is not being born in it) because those are already old.
In the case of beets and carrots, always try to buy them with the stem so you know how fresh they are. If it is not possible, be guided by the color: it must be bright, without stains and always, always with skin.
BANANAS
In the case of Tabasco or Dominican bananas, buy those that are bright yellow if you are going to consume them in the next four days.
This fruit is climacteric, so it will continue to ripen at home.
If you want them to be very sweet, let them turn a little brown, but we recommend that you do it at home.
For plantains that you are going to use to fry, buy the brownest ones you can find.
The sugar in this type of fruit is already concentrated, so you will have a much more intense flavor.
BIG FRUITS
Papaya, watermelon, melons and pineapples are fruits that you should buy when they are not quite ripe so that they can be used for a long time.
If you buy them in markets, ask how long they will last before they spoil.
For melons, tap the rind a few times. If you hear hollow, it’s good to buy. If on the contrary you hear liquid, that fruit is past.
In the case of pineapples and watermelons, look at the skins.
The watermelon should be green with light and white tones, the pineapple should not be completely brown.
If when you want to detach a leaf from the crown of your pineapple it comes out easily, buy it now!