Fruit vendors teach you how to choose fruit

I won’t go into details about the benefits of fruit. What I want to talk about here are some common knowledge about fruit. How to choose good fruits has always been a problem that troubles mothers. Below are the tips for fruit vendors to choose fruits. They can really help you choose fresh, delicious and nutritious fruits. Hurry up and learn from them!

watermelon:

1. The smaller the circle at the bottom of the watermelon, the better. On the contrary, the bigger the circle at the bottom, the thicker the skin, and the harder it tastes.

2. It is best to choose a light green color rather than a foggy white one.

3. A watermelon with neat lines is a good watermelon.

4. The watermelon head is also called the stem. If it is a straight line, don’t eat it. But if it is curled up, it is very sweet.

pitaya:

1. The heavier the better. The heavier the dragon fruit is, the more juice it contains and the fuller the flesh is. Therefore, when buying dragon fruit, you should weigh each one with your hand. The heavier the better.

2. The redder the better. The redder the surface is, the better; the greener the surface is, the fresher it is. If the green part turns yellow, it means it is no longer fresh.

3. The fatter the better. Don't choose the thin and long ones. The fatter the one, the more mature it is. It will be sweet and not have a raw taste.

Mangosteen:

A little secret about mangosteen: there are as many mangosteen seeds as there are petals on the butt. . .

7 or 8 pieces are better, and the stems should be fresh and tender, not dry. They are really delicious and have more moisture.

Also, if the shell is hard when you are picking it, it means it is broken.

When choosing, you should choose medium to small ones. The stem of fresh mangosteen is green, the skin is dark purple, the outer shell is soft and elastic when pinched, and when opened, the flesh inside is pure white. If you can leave a light fingerprint on the shell by gently pinching it with your thumb and index finger, it means it is ripe. If the shell is as hard as a rock, it is probably inedible. The shell of mangosteen will dry out easily when exposed to wind, so it is recommended to buy as much as you need.

mango:

Mango varieties: Egg mango (the name used in Fujian), has a strong fragrance and an oval shape. The flesh is orange, as big as a small egg, super sweet and fragrant, suitable for juicing. The juice is very thick and can be added with some light honey water. Slightly inferior to egg mango is waist mango, which is shaped like a piglet kidney. The flesh is yellow, some are light yellow, and the core is very thin. This kind of mango is very sweet, but the fragrance is not as good as egg mango. There are also ivory mango and imperial concubine mango, which will be a bit astringent and sour when not ripe. There is also a green mango, which is sweeter than the yellow one.

Selection: When choosing mangoes, you must choose those that are relatively full and round, neither soft nor hard, with a pure yellow color, with a fragrance that can be smelled from a long distance, and without spots (those with spots are rotten from the inside). Smell the fragrance and choose those that are about 80% ripe. They can be eaten after a day or two of ripening. When buying ripe mangoes that are ready to eat, you can take a look at the root of the mango. It should be very fresh and without water. At the same time, the skin should not be wrinkled, as the moisture is no longer there.

There is an ingredient in mango juice that is not good for the skin, so when eating, it is best to cut it into small pieces and avoid touching the skin and lips.

Hami melon, cantaloupe:

When choosing white melons, you should pick smaller ones with no navel at the large end but a little green. This type of melon grows from the first leaf of a plant and is easier to choose because it is small. Also, choose the ones with a navel. The bigger the navel, the better. Press the navel part and it will be softer. Smell the bottom of the melon. If it has a fragrance, it is a good and sweet melon.

When choosing Hami melons, choose those with coarse and dense patterns and a stronger aroma.

When buying any melon, if the end that is not attached to the vine is concave, it means it is ripe, good and sweet.

apple:

You should choose the Fuji apples that look thready, yellow with a hint of red. The soil is usually yellow, and they are crispy, sweet, and a little sour, with a very authentic taste. Don't choose the ones that are green with a little bit of red. They usually taste a bit bland and may have a lot of moisture, but they definitely won't be sweet.

The authentic Red Fuji apples are all crooked when placed on the table, not straight, otherwise they are definitely not authentic. The color cannot be particularly red, but somewhat pink, and not all red. You have to pick the ones with many red threads, and the "belly button" must be deep, so that they are sweet. The skin has many pockmarks. When you tap it gently with your fingers, it makes a crisp sound and is sweet and crispy.

When buying apples (mainly Red Fuji), it is best to choose those with striped red exterior (called "striped red"), with some yellow inside. The apple is crisp, juicy and sweet.

durian:

Choose durian with a strong fragrance and slightly cracked. You can see the soft and sticky flesh inside, but not wet at all. The flesh should be relatively slender and golden in color. If the fruit is fuller, the shell will be thinner and the flesh will have more petals. The oblong ones usually have thicker shells and thinner flesh. When choosing, it is best to choose a shell that is yellow with green.

How to choose durian correctly:

1. Listen to the sound and shake it gently a few times. If there is sound, the durian is ready to eat.

2. Look at the color. Choose the ones that are yellowish. Don’t choose the green ones. The yellow ones are usually more mature.

3. Look at the size. Big durian is more juicy and sweeter. The more hills, the more meat. The more flesh there is inside, the more it weighs. Generally, a mature durian weighs 3-5 kilograms.

4. Choose a cracked durian (naturally cracked), which means the durian is mature enough.

Do you also want to receive wise articles every day? Please pay attention to the Revelation of Jewish Wisdom, search: zhihuiqishilu, long press to copy in English. 5. Smell the smell. Good durian has a strong smell.

6. Look at the weight. For durians of the same size, lighter durians have smaller cores, heavier durians have larger cores, and lighter durians are almost ready to eat.

litchi:

When choosing lychees, choose the ones with an uneven skin and deep lines. Those lychees usually have small cores! The ones with a smooth and flat surface usually have large cores! Not only should the surface be rosy, but it should also be plump and elastic when pinched. If it is inelastic and very soft and feels a bit empty, it has been stored for too long. You can also gently press the tail of the lychee. If it feels soft and there is no hard object, generally speaking, the core is relatively small. If you can feel something hard, it is usually a large core.

There is a crack in the middle of the lychee. Just bite gently along that direction. If you don't wash it and think it's dirty, you can just pinch it gently with your hands and the shell will crack automatically.

Lychee selection:

1. Feel, first hold it in your hand and squeeze it gently: Good: Press the fruit lightly with your fingers and it feels firm and hard. Bad: Press the fruit lightly with your fingers and it feels soft.

2. Look at the appearance: Good: The skin is fresh and dark red in color, the fruit stalk is fresh and not wilted, and the flesh is white.

3. Here are two more tips from fruit farmers in southern lychee orchards:

Take a look at the head of the lychee. If the head of the lychee is pointed and the "nails" on the skin are densely packed, it means that the lychee is not ripe enough; otherwise, it is a ripe lychee.

Second, look at the shell. If the lobes are flat and the suture lines are clear, such lychees must be extremely sweet. If you don’t believe it, try it! The color of truly fresh lychees is not very bright from the outside, but dark red with a slight green odor, and has no peculiar smell.

Bad: The peel is dark brown or black, and the juice is oozing out. The flesh is red.

pear:

Choose female pears, which are delicate, juicy and sweet. For females, the number of holes on the top should be even, the navel should be deep, the area around the navel should be round, and the base of the handle should be thick.

Methods to distinguish male and female:

There are male and female pears. Female pears have more flesh, smaller cores, and are more delicate and juicy.

When buying pears, look at the bottom of the pear. Female pears have round, smooth, deep dimples, while the tail of male pears is shaped like a flower.

Grape:

When choosing grapes, pick the ones that are full and densely packed. Smell them first and only buy those with a strong aroma. If you are picking grapes in winter, make sure to buy fresh ones. Don't look at the grapes, look at the stems. Fresh grapes have firm stems and a bright green color. When the color turns dark brown and becomes soft, it means that the grapes have been picked for a long time. Although the grapes may look firm, they are actually the result of low-temperature storage and are not really fresh. Be especially careful when buying "Rose-scented" grapes, as these small fruits are not easy to preserve.

banana:

Don't choose bananas with green ends, as they have been processed. Also, don't choose bananas that are too big, smaller ones are better. Good bananas should be round and not angular. They should be normally yellow in color with slight sesame spots.

peach:

The first thing to do when choosing peaches is to smell their fragrance. The more fragrant, the sweeter they are. Usually, they don’t look very good. Choose those that are not too soft and have a small pointed tip on them.

strawberry:

Don't buy strawberries that are too red. The brighter the color, the sourer they are. Strawberries that are red with a little white are the sweetest. When buying strawberries, don't choose very large ones with strange shapes. Choose ones that are uniform in size. Smaller ones are safer. The color should not be too red, and it is best if they have some white dots in them.

pawpaw:

Papayas are divided into male and female. The ones with big bellies are female and are sweeter. Generally, I choose those with a bulging belly, many spots on the surface, just turning yellow in color and not very soft to the touch. If there is some jelly on the surface, it's okay, it's sugar gum, which will be sweeter. If you want to eat papaya immediately, you should choose the one with yellow skin, but not too soft. Only then will the papaya be sweet and not mushy. If you are making papaya and pork ribs soup, you should buy green-skinned papaya that is not fully ripe. This kind of papaya is of course harder and is generally not eaten raw. When ripe, the skin usually turns yellow and can be eaten as fruit. If you want to make desserts, buy red Hawaiian papaya, which is very sweet.

cucumber:

When choosing cucumbers, don't buy the ones with big bellies and small hands, as they are injected with hormones.

cherry:

When choosing cherries, you should see whether the fruit stems are fresh. Fresh fruit stalks are green, while those that have been stored for a long time turn black. Then see if the skin is wrinkled. If so, it means the fruit has been picked and left for too long and has lost moisture.

tomato:

When choosing tomatoes, don’t pick those with edges and corners, and don’t pick those that feel light in your hand, as these are caused by ripening agents. The kind you buy has a light pink surface and a round stem. If the stem has a light green color, it will be the sandiest and sweetest. Don't buy those with pointed tips or high bottoms. Look for those that look smooth overall. The ones with pointed tips are the ones that have been coated with too much quick-ripening stuff in the spring. When choosing tomatoes, look for those that are pink, round, and have small white dots on the skin.

Fruit vendors share their experience: It is recommended to eat fruits according to the season. For example, eat watermelon when watermelon is on the market, and eat peaches when peaches are abundant.

Choose fruits of moderate size. Those that are too big are very likely to have been grown with hormones, growth enhancers, or something similar. In short, it is best not to buy anything that is too big, whether it is fruit or crabs, fish or shrimps from the river!

Most of the southern fruits sold in the north are ripened using all sorts of things, because southern fruits are difficult to transport after they are ripe, so they can only be transported here raw and then processed and ripened, so eating local fruits as much as possible is also a method.

Generally, smell it first, look at it second, and pinch it third. First smell it to see if it has the aroma that fruit should have, and also smell if there are any other strange smells. Second, check to see if there are any black or rotten areas. Three pinches and one pinch, no more to say.

There is a secret to choosing fruits: no matter what kind of fruit it is, the deeper the concave part at the stem, the sweeter it is.

The principle of choosing fruits is that they should have beautiful and shiny colors. Also, you should see whether the root of the fruit is concave enough and whether there is a circle. If there is, it is female, and female fruits are sweeter.