Notes on produce & how to know when it’s ripe

Hola todos and welcome to this week’s post on produce! Those of us who buy fresh fruits and vegetables on a regular basis know how important it is to make sure that it’s fresh and of high quality. While I will say it’s healthier and cheaper to buy fruits and vegetables in season, there are some things to look out for all year round when it comes to ripeness. I’ve included a little note at the end to address the fresh vs. frozen question too. 

So, to aid you in your next grocery shop, I’ve assembled a list of tricks for how to tell whether the produce is ripe as well as some tips for how to make the most of it while you have it. 

Bananas: The spottier, the better. Slightly brown bananas are not only sweeter, but are also easier for our bodies to digest. If you are not a fan of brown bananas, try baking them into a banana bread, or freezing them to add to your smoothies. Also, if you whip a ripe banana and combine it with an egg, you have a quick recipe for pancakes :) 

Bananas also emit a gas called ethnene that helps to ripen other fruits when placed in close proximity. So, if you have a kiwi, peach, or avocado that you’d like to eat sooner rather than later, place that baby next to your banana et voilá! good to go :) 

Avocados: Without squeezing and bruising the fruit, simply pop out the little button at the top to see if the inside is green. If the fruit is still yellow inside, and probably hard on the outside, give it a few more days to ripen up.

Pineapple: In order to see if the pineapple is ripe inside, take one of the spikes close to the center and try to pull it out. If it comes out with easily (almost no force required), the pineapple will be sweet and ripe inside. 

Leek: A ready-to-eat leek should have firm, dark leaves at the top. The leaves should not be wilted or bend easily. Make sure to cut and clean your leek thoroughly before cooking, as it grows in the ground and a lot of dirt accumulates within the layers. 

Eggs: If the egg floats in water or stands up straight, it has already gone bad. A good egg should lay on the bottom of the pan filled with water. Eggs generally stay fresh 1-2 weeks. 

Spinach/ Arugula: If these greens start to wilt, simply place them in a bowl of ice water for between 5-7 minutes. The greens will soak up the water and the ice will make them return to their natural, crisp texture. 

Fresh green beans: If they snap easily with a satisfying crack, they’re fresh and ready to be cooked.

Bell Peppers: They should be firm without a wrinkle or bruise in sight. 

Garlic: Should be firm without any bruises. Should be kept in a cool, dark place and will last about 2 weeks, after that time you should replace it with a fresh head to get the most out of the flavor. 

As far as the fresh vs. frozen debate goes, my thoughts are to buy what you can afford and to try to buy in season, as seasonal produce is often much cheaper anyway. Much of the frozen fruits and veggies are picked and flash-frozen during their peak ripeness, whereas the fresh produce has to be picked early before traveling hundreds, sometimes thousands, of miles to its destination. 

Don’t worry about buying organic if it means you not buying any fruits/ veggies at all- any produce you can afford is good! If you’re unsure, the fruits and veggies that don’t have to be organic include anything with a peel/ case (e.g. bananas, oranges, pineapple, melon, pumpkin, avocado, etc.). The ones without a natural case should be prioritized for organic (e.g. berries, spinach, arugula, broccoli, apples, peaches, etc.). And for the times when you crave something out of season, frozen is always a great choice. 

Are there any fruits/ veggies I missed? What are your go-to fall favorites? Thank you all for reading and if you have any blog topic requests please shoot me an email or DM me on Instagram.

xoxo,

Alexandra