Storing and Proper Handling of Fruits

FRUIT FRESHNESS

What usually stops us from buying fruits is we’re not sure if what we’re buying is fresh. Here’s how to test the freshness of fruits:
1. Quality
Fresh quality ripe mangoes are fragrant and not bruised.
2. Fresh and ripe bananas are free from bruising and are firm to the touch.
3. Pineapples are fresh and ready to eat when the leaves close to the center come off easy when pulled.
4. Fresh and ripe papayas should have skin that is smooth, not torn or cracked. When you press your thumb into the flesh—it is firm. If it’s soft and has a sweet smell to it, the papaya is already overripe.
5. A good rule when buying is to check the integrity of the skin. It should be firm, smooth and free from bruises and punctures.

Storing Fruits:
1. When the fruits are ripe, most fruits are best stored in the refrigerator.
Refrigerated whole fruits should be kept in perforated plastic bags.
2. When a strong-smelling fruit is cut open, store them in a covered container.
Fruits like langka or jackfruit, citruses and melon varieties need to be sealed or covered
so as not to contaminate the aroma and flavor of other food items in the ref.
3. Apples, pears and bananas would have to be eaten right away or kept in an airtight
container or plastic food wrap, if they’ve already been cut open to lessen the
unsightly browning. These are fruits that tend to brown immediately once opened.
4. Bananas are stored in room temperature. Remove the rotting bananas to avoid
spoiling the other bananas. Other fruits stored in room temp are lanzones and whole watermelons.

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