A survey called Fresh Trends taken by a produce industry newspaper found that even though consumption of fruits and vegetables has increased in 2008 and 2009 there are still many items that folks still aren’t sure how to choose or ripen at home. The study found that only 24% of those surveyed knew how to ripen nectarines or plums at home and 19% knew how to ripen a mango at home. Obviously, you want to get the most of your produce purchases so here a few tips to help you out:

Selection

• Mangos
The ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure.

• Nectarines
Ripe fruit are fragrant and give, slightly, to the touch. Look for fruit with smooth unblemished skin. Avoid extremely hard or dull colored fruits and soft fruit with soft, wrinkled, punctured skin.

• Plums
Plums should be plump and well colored for their variety. If a fruit yields to gentle pressure, it is ready to eat, however, you can buy plums that are fairly firm, but not rock hard and let them soften at home. They will not increase in sweetness, as they do not gain sugar after they are picked. Ripe plums will be slightly soft at the stem and tip, but watch out for shriveled skin, mushy spots, or breaks in the skin.

Ripening At Home

The best way to ripen a mango, nectarine or plum is at room temperature, on the kitchen counter for approximately 2 -3 days (slower or faster ripening time is determined by the temperature in your house). If you wish to accelerate the process place in a paper bag overnight with other fruit to create more natural ethylene gas.

Once ripened they each can be refrigerated for a few days, but should be used shortly thereafter.

Posted in "For the Love of Produce" by MM, Blog |