day 25 RIPE

I love watermelon. My husband loves cantaloupe. I never know if I’m picking a good one. 

Avocados are easy. They’ll get slightly soft to the touch when ready to eat. Remember that it will go from perfectly ripe to past its prime pretty quickly so once it’s ready, eat it up!

Bananas are visual. Green means no, yellow means go, and brown means peel it, bag it, and freeze it for your next smoothie. 

Soft fruit, such as strawberries and peaches, should be slightly soft to the touch and smell yummy. 

A good pineapple smells a bit sweet, not vinegary.  I also use the pluck test (if I can pull out a leaf easily, it’s good to go). Huffington Post says the color should be brown, without much green at the base.

Lifehacker.com says this about determining whether melons are ripe.

  • Ripe melons have a hollow sound when you tap or slap the outside.
  • Look for the patch where the melon would have been on the ground (called the field spot). If it's a yellow color, it’s probably ripe. If it's white, it's probably not.
  • It should feel relatively heavy when lifted.
  • Unfortunately, melons don't continue to ripen once picked, unlike fruits such as apples and bananas, which contain ethylene. 

HuffPo says to press slightly at the stem end of a cantaloupe. It should give just a bit when it’s ripe. It should smell a little sweet, not too much, which could mean it’s over ripe. 

Not all fruit will continue to ripen after they’re picked. That includes cherries, oranges, lemons, limes, tangerines, grapefruit, cucumbers, grapes, pineapples, pomegranates, blackberries, raspberries, strawberries, and watermelons. That means buy them ripe and eat them soon after. Refrigerate the berries, grapes, and cherries to keep them fresh if you don’t devour them immediately.