How to choose the fruits

that we buy and how to store them right?

Tangerines

How to choose:  This fruit should be shiny and extremely orange in color. Of course the scent of citrus must also be sensed. You can squeeze a little and recognize that they are “good” if they are not have, have air between the skin and the fruit (easy to peel). There are of course exceptions when the skin is very thin and peeled quite hard, but still have a high quality of taste and sweetness. In this case tangerines are very bright orange and smooth. But this is quite rare.

How to store: If they are stored at room temperature, the tangerines are fresh for about a week, and if kept in a refrigerator at a constant temperature without being taken out, their “life” can be extended to 3 weeks.

Oranges

How to choose: Oranges must again be, ORANGE, not orangish. It is good to be with no rough skin and be shiny. The very smooth ones are with pretty thin skin and are more suitable for juice. For the best taste  it should be taken into account that the oranges should have a weight that corresponds to their size and be solid. It may seem odd, but if there are spots on them (areas that are darker or lighter than the main color), this is not a sign that the taste of oranges is not good.

How to store: The most delicious are the fruits at room temperature, because their taste is the most noticeable, especially for citrus, but not only. As with tangerines – from 5 to 7 days without being left in a refrigerator and not on the heater 🙂 In a refrigerator they stay good for up to 20 days, if not taken out and put back inside. ivillage.com argued that if we keep some rules, the quality time can be greatly extended at home conditions, but the rules are: each fruit is wrapped in paper (which will protect it from moisture) and then placed in a bowl in the refrigerator or in the specific compartments for fruit and vegetable, because there is a balanced air circulation and temperature.

Bananas

How to choose: As you know, the yellow bananas are more ripe than the more greenish ones. Not only scientists have discovered that, but it has been known since ancient times that green bananas are green. Yet, bananas with a little bit of green and especially on the handle are considered to be with the best quality. But this is because they will last longer, not because they have better taste. So-called “green” bananas and ripened bananas have a very different taste. In fact, we can summarize that the taste of bananas goes through three stages. “The green ones” have a more fresh flavor and taste which is similar to the taste of citrus. The fruit is a little bit more “rubberish” and solid. Ripened bananas are one-colored (might have little black dots), their solidity becomes more like the solidity of bread rather than being rubberish.  The very ripe bananas definitely don’t have freshness neither in taste nor in scent.
But they have the most noticeable aroma of “bananas”, we can feel them from afar. Their taste is very dense and very rich in sweetness, and their appearance definitely shows they are ripe. They have bigger brownish-black spots, and their color is no longer homogeneous yellow. From the inside you can see also brownish and soft areas. All three states of maturity definitely have their own characteristics and positive aspects, so it’s all a matter of taste. There is a fourth option – overripe and brown in appearance and very soft inside. Their taste has a fermented character, but at this state they are considered overriped!

How to store: Unlike other fruits, bananas taste lasts longer at room temperature than in the refrigerator, where the peel gets black and the bananas become squishy. Keep in mind that all fruits in close proximity to apples have a much faster ripening process, especially bananas! The three stages of bananas ripening last for 2 to 5-6 days.

Grapefruit

How to choose: It is advisable to have a thin skin, be heavy, smooth, but also to slightly “bounce” under pressure. It is recommended to avoid grapefruit with a rough, thick skin, as well as those with soft spots on them.

How to store: They can last a week if washed and then left at room temperature but should be refrigerated to be kept edible for about 6 weeks.

Pomegranate

How to choose: It is preferable that they are brightly colored, solid pomegranates, which are also smooth and their weight corresponds to their size. They must be smooth and shiny. Avoid buying pomegranates that look faded externally.

How to store: The pomegranate can be kept suitable for eating for a month if it is not cut and kept in a dry and cool place. When stored in a refrigerator it will last up to 2 months. The seed of the pomegranate, once removed from it, can be stored in a small bag and will continue to be delicious for about three days.

Lemons

How to choose: They must be smooth, small and of a size appropriate for their weight. If lemons are lighter, then their juice will be less and they will not be so juicy.

How to store: They will last for 7 to 10 days if they are pre-washed and kept at room temperature. On the other hand, if put in the refrigerator, they would last up to 6 weeks.

Dates

How to choose: The fresh dates are rounded and have a smooth and intact skin.

How to store: To stay delicious, fresh dates should be kept covered in a refrigerator and their taste will be kept between 3 and 4 weeks.