Choosing Fresh Fruit Or Who Put The Worm In My Apple »

 Choosing Fresh Fruit Or Who Put The Worm In My Apple

13/7/2011

Your taste buds are ready for that first bite of succulence. Yum! Absolutely delicious! But what is this...? Your smile is turning into a frown. That beautiful apple is mushy!! You dig further into your refrigerator for some grapes. What can go wrong here? Pucker, pucker. Sour, you say? And where did these seedsPlus Size Prom Dresses come from? You move onto that all-time favorite. The only thing wrong with watermelon is that once you put it into your refrigerator to chill, suddenly there is no room for anything else, with the possible exception of a tin of sardines. You excavate the refrigerator, digging for that melon with the juice of ambrosia. Cutting yourself a hunk, you take that first big bite, waiting for bliss. Hmm! You had better take a second bite. Oh, no! Guess what? You just bought 14 pounds of water and rind.

It’s now time for revenge! With the following list, you will be ready and able to properly choose FRESH fruit to titillate your tongue. Happy eating!

Let’s take a look at 20 of the most frequently eaten raw fruits. Included in this list are bananas, apples, watermelons, oranges, cantaloupes, grapes, grapefruit, strawberries, peaches, pears, nectarines, honey dew melons, plums, avocado, lemons, pineapples, tangerines, sweet cherries, kiwifruit, and limes. It is fairly easy to judge the quality of most fresh fruits by just looking at their external appearance.
The following alphabetical list can help you with what to look for.

Apple For good snacking, try Red Delicious, McIntosh, Granny Smith, Empire, prom dresses 2012and Golden Delicious. Tart or slightly acid varieties such as Gravenstein, Grimes Golden, Jonathan, and Newton make good pies and applesauce. However, for baking, use the firmer-fleshed varieties such as Rome Beauty, Northern Spy, Rhode Island Greening, Winesap, and York Imperial.
When selecting apples, chose those that are crisp, firm, and well-colored. Apple flavor depends on the stage of maturity at the time that the fruit is picked. Make sure to select mature apples at the time of picking to insure good flavor, texture, and storing ability.
Avoid overripe apples (Fruit that yields to slight pressure on the skin, and soft, mealy flesh) and apples damaged by freeze (Internal breakdown and bruising). Taste will not be seriously affected by scald (irregularly shaped tan or brown areas).

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