Avocados only ripen after being picked. Banana: A ripe banana is yellow all over with a few brown spots, though some people may prefer different levels of ripeness. Purchase smaller bunches as bananas will continue to ripen after they are picked.

To speed up ripening, place bananas in a brown paper bag with an apple, tomato, or pear and keep in a warm spot. These fruits give off ethylene gas, which speeds up ripening. To slow down ripening, separate bananas from the bunch and store them in different areas of the kitchen.

Cantaloupe: Ripe cantaloupe should feel heavy, firm, and have a low, solid sound when knocked. The blossom end opposite of the stem end will have a sweet aroma.

Avoid fruit with dents, mushy spots, and those with the stem still attached. Cut cantaloupe is very appealing to bacteria, so store this fruit in the fridge. Corn on the cob: Look for corn with a tightly wrapped, green husk.

Peel some of the husk back and look for plump white or yellow kernels. Kernels should be tender and have a milky fluid inside. Look for silky, somewhat sticky tassels. Peach: A ripe peach is juicy, has a sweet aroma, and is firm with some give when gently squeezed.

Look for peaches that are all red and yellow with no green. To help ripen at home, lay the peach on its side and keep out of direct sunlight. To slow ripening, place the peach in the fridge. Pineapple: Pineapples become heavier as they ripen. Compare similar sized pineapples and choose the heavier one.

Pineapples ripen from the bottom stem end and slowly turn golden yellow up toward the leaves. A pineapple may be ripe even if it still green near the top. Look for healthy, green leaves. If leaves are easily plucked out, the fruit may be overripe. Choose pineapple with spikes close to the fruit not sticking out and a sweet aroma at the stem end.

Pineapples will not continue to ripen after they have been picked. Tomato: Tomatoes have best flavor when they allowed to ripen on the vine. Some varieties of tomatoes are yellow, orange, or even purple when ripe.

Look for smooth, shiny, firm skin and an earthy smell at the stem. To speed up ripening, place in a brown paper bag with a banana. Ripe tomatoes can be refrigerated, but they taste best at room temperature.

Watermelon: To choose a ripe watermelon, knock on the fruit and listen for a hollow sound. Look for a melon with a dark yellow field spot where the fruit was resting on the ground rather than a white field spot. Choose a watermelon with a dull surface, as shiny watermelons are often under ripe.

Watermelon will not continue to ripen after it is picked. Phone: [email protected]. If it feels like the end of your nose where the cartilage is, it's ripe. Buy that sucker and eat it. For many fruits, color indicates if they are ready to be eaten. Food scientist and author Shirley Corriher describes the process : As the acids within the fruit turn to sugar , the green chlorophyll breaks down and reveals the bright color underneath.

Berries turn redder or bluer, bananas become bright-yellow, and apples reveal their blush. Rich, vibrant color tells you that the fruit is ripe enough to eat—especially if that color happens in conjunction with the other factors mentioned above.

Don't be afraid of fruit with discolorations, black dots, and brown spots. Everett says that on many fruits, the black spots are signs that bees have been at it, which is a good thing, since they head for the sweetest, ripest fruit.

He says that some of the best eating oranges and mandarins bear those marks and tend to have skin defects and also makes a point of buying "ugly" or misshapen fruit as well. However, most markets reject those fruits since they fear consumers won't buy them.

If you live near an Asian market, check out their produce aisles, since they will stock those fruits. Some markets will stock "uglier" fruit and put it on markdown, so be sure to investigate those bins before moving on.

As for brown spots, many shoppers fear that they're signs of rot, but produce workers know that on many fruits, like pears , they're actually signs that the fruit is ready for eating. Some fruits, like the passionfruit and Satsuma mandarin , are riper the more wrinkles they get.

Kent mangoes should also develop some wrinkles and be "suspiciously soft" before they're ripe enough to eat. Those, however, are the exceptions. If you see a wrinkled peach or apricot, chances are it's past its prime. Pass it up.

Oversized fruit is generally all looks, no taste. Everett advises that you pass up really gigantic fruit since it usually indicates that it's been grown out of season. That melon-thumping test?

It works. I personally rely on a combination of smell and touch to tell when most melons are ripe: sniff the stem also called the blossom end of the melon, and while you're at it, press on the area around the stem. It should have some give, which indicates the melon was picked when it was ripe and came easily off the vine.

As for the thump test, hold the watermelon or other melon in one hand and give it a good thwack with the other. The melon should sound hollow and full, and reverberate ever so slightly. If it sounds flat and solid, put it back. It's also good to know what fruits continue to ripen after picking pretty much only bananas and avocados , which will get sweeter in taste apples, kiwis, pears, mangoes, to name a few , which will change color but not in sweetness most stone fruit , blueberries, persimmons , and which won't ripen after picking at all cherries, soft berries, and citrus.

You can get a more extensive idea of which fruits fall into which categories with the chart below, based on Jeffrey Steingarten's delightful essay, "Ripeness Is All," which you can find in his book of essays, The Man Who Ate Everything.

For a more visual guide on determining the ripeness of fruit, check out Yumi's illustrated cheat sheet for tricky fruits.

Of course, you have to know which fruits continue to produce ethylene gas, which hastens the ripening process. Be sure to read our guide on how to keep fruit fresh for the longest period of time to get the most out of your produce.

Choose a watermelon with a dull surface, as shiny watermelons are often under ripe. Watermelon will not continue to ripen after it is picked.

Phone: [email protected]. A North Dakota native, Dr. Nordell practiced obstetrics and gynecology in the San Francisco area before returning to North Dakota in to join Trinity Medical Group. jpg","phone":"","content":" Casmiar I.

Nwaigwe is board certified in Infectious Diseases. He offers expert consultation and treatment of illnesses caused by microorganisms, including bacterial and viral infections, HIV, pneumonia, wound infections and Lyme disease. He also consults on the rational use of antibiotics and treatment of resistant bacteria as well as providing advice to international travelers.

Nwaigwe pronounced WIG-way received his medical degree from the University of Lagos in his home country of Nigeria. He completed a three-year Internal Medicine residency and three-year Infectious Diseases fellowship at the University of Pittsburgh in Pennsylvania, where he received awards for his scholarly study and research.

He is a member of numerous professional organizations, including the Infectious Disease Society of America, American College of Physicians, and the Society of Internal Medicine.

A graduate of the University of Damascus Faculty of Medicine in Syria, he completed residency training in Pathology at the University of Texas MD Anderson Cancer Center in Houston, Texas. His training also includes post-doctoral research at the University of Texas School of Public Health in Houston and a fellowship in transfusion medicine at Bonfils Blood Center, Denver, Colorado.

Prior to joining Trinity Health he was associated with the Pathology Associates of Albuquerque, New Mexico. Our website has detected that you are using an outdated browser. Using your current browser will prevent you from accessing features on our website.

An update is required. Skip to primary navigation Skip to main content Skip to primary sidebar. How can we help you? Popular Searches By Michelle Gleason, RDN, LRD Juicy watermelon, sweet pineapple, and savory tomatoes are just some of the fresh fruits and vegetables that many of us look forward to during the summer months.

Try some of these tips for choosing ripe fruits and vegetables: Avocado: Ripe avocados have dark brown skin with a slight green tint. Michelle Gleason, RND, LRD, is a clinical dietitian with Trinity Health. Skin Cupid prides itself in building numerous direct brand partnerships with Asia's leading beauty companies to bring our Cherubs only the best.

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