Picking the best fruits and vegetables can be a trying task. You want to get the cleanest and freshest pick of the bunch, but sometimes there’s little to pick from, or you don’t know which one to pick! There is, however, a guide to picking the best produce at your local supermarket.
When you pick the right produce, you can ensure you’re going organic and they will have a much longer shelf-life than that of produce you shouldn’t be taking home. We’ll go over the most popular produce foods and the way to pick the best one.
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A lot of people wouldn’t dare eat their banana if it had a single brown spot on it. This is actually when it tastes the best and the flavors from the sugars are fully developed! If you don’t mind waiting, pick up a green pair of bananas and let them sit in your house for a bit. When they turn yellow and brown, you’ll know they’re ready for eating. Otherwise, just get them ripe and enjoy!
Basil can be a hit or miss in your produce section. You’ll want to get the freshest batch that they have. This means examining it thoroughly before throwing it in your cart. It shouldn’t be droopy, shriveled, or have any black or dark-colored leaves inside. The greener the leaves, the better!
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Berries can grow mold pretty fast if you aren’t careful. Your best option is to purchase them fresh from an orchard or farm. You’ll be able to properly check for any wet spots, molding, or broken berries. Your fresh pint will definitely get a lot more use at home than that of a store-bought batch with potential mold.
You can tell how fresh your lettuce is by looking at the bottom of it where it’s been cut. You’re not going to want brown, dry, wilted leaves. Be sure to examine your lettuce before you buy it, and ensure that you’re purchasing crisp, green, fresh leaves. If you can, refrain from buying pre-packaged lettuce.
You can tell if tomatoes are good just by looking at them with the naked eye. You’ll want to avoid any tomatoes that have been damaged because this will cause them to break down much quicker and not last. A tomato is deemed ripe when it’s soft enough to squeeze but not break the skin.
6. Zucchini and Squash
One of the easiest ways to eat zucchini! We always have a lot in our garden and I love it, it’s one of my favorites! HOW TO COOK ZUCCHINI ON THE STOVETOP Ingredients 3 tablespoons butter 2 zucchini squash medium 1/2 teaspoon season salt 1/2 teaspoon pepper Instructions Slice zucchini into 1/4 inch slices. Heat butter in a medium skillet (cast iron works best) over medium-high heat until butter is melted (see note). Add zucchini to the pan, and shake into a single layer and season with season salt and pepper. Leave without moving for a few minutes until golden brown. Flip slices over and repeat previous step. Recipe Notes Using high heat will brown the outside of the zucchini quickly and keep it from becoming mushy.
Zucchini and squash are among some of the hottest summer vegetables, especially for grilling. When grocery shopping, if either one of these vegetables is too pale or has brown spots, put it back. They should be bright and consistent in texture, and should not be squishy to the touch. Buying the freshest zucchini and squash will help them last much longer and will taste better!
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