The basics of
every recipe consist of a list of ingredients, and a procedure to put it all
together. The best ingredients are the ones that are full of flavor, at its
own peak of ripeness, and are of the finest quality you can find. A simple
item like a tossed salad can be almost a work of art with perfect greens and
a vinaigrette that uses the best oils, flavored vinegars and the freshest
herbs and spices.
The keys to great ingredients? Buy it when it's at its ripest/freshest, buy
from reputable vendors or quality markets, and if preserved, be aware of the
expiration or freshness dates. But of course, there are other considerations
when purchasing specific items. Here are some that to look for in fresh fruits
and vegetables:
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When Purchasing Fruits:
- Look for
fruits that are free from blemishes.
- Berries should
be plump, juicy and of great color.
- Citrus fruits
are best if the skins are not too thick and should be free of green splotches
on the surface.
When
buying individually, look for citrus that is comparibly heavy with vivid
colors.
- Apples will
have good color to them without dents or soft spots, and free from obvious bruising.
- Look for
bananas without green at the tips. Avoid those bunches with damaged, cut
or broken-skin bananas.
- Kiwis are
best when firm but yield slightly to a soft touch. Avoid those fruits that
are rock hard or are overly soft.
- Avoid green
mangos. Popular varieties of ripe mangos will usually have "sunset" colors (red, yellow
and orange).
- Passion fruit
has a dimpled skin when ripe, and is purple-brown in
color.
Storing
and Serving Fruits:
- Soft berries
(blackberries, raspberries, strawberries, loganberries, Marionberries,
mulberries, blueberries) should be used within
a couple days of purchasing them.
- Grapes, if
kept dry and chilled, can be kept stored for much longer periods.
- Bananas are
full flavored when the skins become speckled with brown. When cooking on the stovetop with
bananas though, use them slightly underripe. When baking, the opposite holds true: bananas are great
used when they are fully ripened and skins have become brown and flesh soft.
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When
Purchasing Vegetables:
- Root vegetables
should be firm and uncut.
- Lettuce and
greens should be wilt-free with firm leaves and/or stalks.
- Look for
tomatoes that have firm skins, without tears, punctures or soft spots.
- Onions, shallots
and garlic: all should be firm without shriveled skins or soft spots.
- Green beans
should be crisp with a bright color.
- Look for
peppers with thick walls or sides to them (no soft or thin sides).
- Corn's silk
tops should not have any decaying parts and the bottom part shouldn't be
dried out.
Kernals should be even and plump.
- Look for
cucumbers with an even, deep color free from soft spots.
- Eggplants
should be unwrinkled and glossy in color.
- Winter squash:
hard, unblemeshed skins.
- Summer squash:
firm flesh with a soft skin. Avoid those with blemishes and soft spots.
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When
you purchase them is an indication of the quality: buy them in season.
Througout the year, look for these fruits in vegetables in the selected months
for peak seasons. The seasons may change depending on where you are located.
- Fruits:
- Strawberries—May
through July
- Apples—Fall
Months
- Blueberries—July
- Kiwi
Fruit—Winter Months
- Pineapple
and Rhubarb—Spring Months
- Persimmons,
Quince and Pears—October and November
- Plums,
Peaches and Apricots—July
- Vegetables:
- Green
Beans—Late Summer
- Broccoli—July
and September
- Peppers
and Chilies—July and Late Summer
- Tomatoes—August
- Summer
Squash—Late Summer
- Winter
Squash—Late Fall
- Cucumber—July
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