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The Top 6 Commandments for Fruit and Vegetable Choosing Guidebook

The Most important reason why the same recipe tastes different when different people make it is the ingredients. Fresh ingredients make all the different between the best meal you have ever tasted and something you pick from a fast food diner. Here is how to pick fruits and vegetables (since they are a large part of your cooking ingredients) that are just ripe for cooking.

1- It isn’t easy to know whether peaches are ripe or not since they are squishy when they are both ripe and getting bad. But you could learn that by checking their stems. If the space around it has this red yellowish color then it is good to go. You should also rely on your nose to tell you about its taste.

2- When watermelons are ripe they get full of water. This means the heavier they get the better. You can try the knocking thing too but it needs experience!

3- Eggplants’ skins are just like yours’ (or at least they should be). It should feel firm yet elastic and flexible. If it is too ripe (going bad) it will stay “dented” for a long time if you push on it with your finger. Moreover, the cab will have this brownish color.

4- All mangos are soft. However, ripe mangos are “softer” and squishier. However, they shouldn’t be so squishy you risk difficult stains when you hold one!

5- The fruit of a not-so-ripe Pineapple is rather green in color, while ripe ones have this distinctive gold tone that tells they are ready for eating. Moreover, they give off a yummy fragrance that’ll draw you from afar.

6- Honeydew has this waxy soft feel when it gets Ripe. Also, they have this kind of light yellow semi-metallic golden color, not yellow.

Commandments for Fruit and Vegetable Choosing Guidebook

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