Ethylene-producing Odor-producing
Best When — firm, bright skinned and well-colored.
Store — in coldest part of the refrigerator for seven to ten days.
Unrefrigerated apples may turn soft and mealy. Apples produce
ethylene. Avoid long-term storage next to ethylene-sensitive produce,
such as Belgian endive, broccoli, Brussels sprouts, cabbage, carrots,
cauliflower, cucumbers, eggplant, green beans, lettuce and greens,
okra, parsley, peas, peppers, spinach, squash, sweet potatoes,
watercress and watermelon. Odors produced by apples can also be
absorbed by other foods. Avoid long-term storage next to cabbage,
carrots, celery, figs, onions, meat, eggs and dairy products.
Ethylene-producing
Best When — fresh and plump with good color. We avoid fruit with brown spots or
bruises, those that are soft, mushy, shriveled, dull in color or too
green. We also avoid selecting rock-hard fruit. Apricots will ripen after harvest.
To select a ripe apricot, look for a slight softening on the ridge. To
ripen at home, store in a paper bag or warm area until soft on the ridge.
Store — refrigerated when ripe. Avoid long-term storage next to
ethylene-sensitive produce. (See Ethylene-sensitive Produce.) Avoid
freezing apricots, freeze damage can occur after one light freezing.
Best When — firm and well shaped with a clear, rich color. We avoid selecting
pears with bruises and soft spots. Can be ripened at room temperature.
Store — refrigerated, when ripe.
Ethylene-producing
Best When — solid with a full neck. If using immediately, choose a
ripe avocado that gives to gentle pressure in your palm. Haas avocados
have a bumpy skin and turn nearly black when ripe. Ripe green varieties
will have a dull-looking skin with a velvety feel, but should not turn
black. We avoid selecting avocados that are hard or glistening with dark, sunken or
soft spots. We also avoid cracked or broken skin. To ripen at home, put avocado
in a paper bag or warm place in the kitchen. Check daily for ripeness.
Store — refrigerated (45 55°F), when ripe, but not on rack to avoid
bruising. Unripe avocados should not be stored in refrigerator. Odors
produced by avocados can be absorbed by pineapples, so keep them
separate. Avocados are also susceptible to chilling and freeze damage.
Ethylene-producing when ripe, Ethylene-sensitive when unripe
Best When — plump and well filled with a bright color and fresh
stem area. Avoid cuts, splits, multiple bruises and mushy areas,
or those dried out at the stem. A dull gray or smoky-color peel
means they have most likely been stored in cold temperatures and
may not ripen properly. Bananas ripen after harvest. One that is
mostly yellow with a green tip will ripen in about two to three days
in a paper bag or at room temperature.
Store — unrefrigerated. When refrigerated, the ripening process
is halted. Though still edible, the skin will turn black. Bananas
are susceptible to chill injury and freeze damage.
Best When — plump and fresh looking with good shape and color.
Avoid those that are starting to soften, look shriveled, moldy or
come in containers stained with juice. Berries do not ripen or get
any sweeter after harvest.
Store — refrigerated in original container and use within one to
two days. Do not wash until ready to use.
Best When — plump and fresh looking with a silvery sheen called
the “bloom.” Berries do not ripen after harvest and blueberries with
a reddish tint at the stem end may not be fully ripe. Avoid shriveled
or decayed berries and containers wet with juice. Blueberries exposed
to higher than recommended temperatures will appear rough
textured. Avoid these, too.
Store — refrigerated in original container and use within one to
two days. Do not wash until ready to use.
Best When — smooth and yellow; free of bruises and soft spots.
Store — at room temperature.
Additional Notes — a breadfruit is a nutritious, starchy melon which can
be substituted for potatoes when not ripe, and for bananas when ripe.
Ethylene-producing
Best When — completely covered with a light colored, course netting.
When selecting a ripe melon, We look for one with a yellowish color under the
netting, a slight give at the blossom end, and a clean indention at the stem end with no signs of the vine.
Ripe cantaloupes will also emit a pleasant cantaloupe aroma.
We avoid selecting those with part of the stem attached, large areas without netting, soft
spots, bruising and cracks. We also avoid those that make a sloshy sound
when shaken, are too yellow and/or have a wet stem end. Cantaloupes
may be ripened at room temperature for a few days if desired.
Store — refrigerated (45 55°F), when ripe or cut. Remember,
melons are freeze sensitive.
Best When — bright yellow with shiny skin and a good shape. We look for
an elliptical or oval shape with five ridges. A Ripe Star Fruit will
be full yellow in color without any green. Brown on the edges is
normal. Unripe Star Fruit can be ripened at room temperature.
Store — refrigerated, when fully ripe. Susceptible to chilling and
freeze damage when stored below 40°F. Do not cut until ready to use.
Best When — golden yellow with a slight give at the blossom end.
Should be heavy. Avoid soft or watery spots, shriveled skin,
cracks and any rot.
Store — age at room temperature for a few days, if desired,
then refrigerate (45 55°F). Always refrigerate when cut.
Best When — plump, uniformly green and slightly soft. Avoid brown,
bruised, mushy fruit. Can be ripened at room temperature until they
begin to turn brown. Do not let them get too brown.
Store — refrigerated, when ripe. Do not wash until you are ready to use.
Can be stored in refrigerator for five to seven days or frozen
for up to eight weeks.
Additional Notes — a cherimoya is a sweet, creamy, subtropical fruit that
combines the flavors of pineapple, papaya, passionfruit, banana, mango
and lemon into one. To eat, cut in half lengthwise and scoop out flesh.
Add to fruit salads, or puree and use as a mousse or pie filling.
Best When — plump, firm, shiny and well colored with green, fresh
stems. Cherries do not ripen after harvest so select full-colored
fruit. Avoid those that are bruised, soft, shriveled or mushy.
Also avoid those with splits, cracks or dried and shriveled stems.
Store — loosely wrapped in a plastic bag in the refrigerator for one
to three days. Do not wash until ready to use. Very odor sensitive.
Best When — solid and heavy with milk sloshing around inside when
shaken. Avoid those that don't slosh, as well as lightweight coconuts
with any holes, moisture, cracks or mold, especially around the “eyes.”
Store — refrigerated, until ready to use.
Best When — bright green, orange or red, firm and unblemished.
Store — refrigerated.
Additional Notes — tart and often used to make jelly, wine, apple butter
and other foods.
Best When — bright and plump, firm and dry. Also look for good
color and uniform size. Avoid those that are shriveled, crushed,
soft or bruised.
Store — refrigerated.
Best When — show little or no green (except in September). Should
be heavy and have a fragrant stem cut. Avoid those with soft or
watery spots, shriveled skin, cracks and any rot.
Store — at room temperature for a few days, if desired, then
refrigerate (45 55°F). Always refrigerate when cut.
Best When — plump, soft, golden brown with smooth, glossy skin.
Avoid those that are shriveled, dull looking, moldy, sticky or have
any fermented odor.
Store — refrigerated and wrapped or in a sealed container to prevent
them from absorbing odors. Remember, dates are susceptible
to freezing damage.
Best When — oval shaped with deep green or greenyellow skin
that is relatively blemish free.
Store — refrigerated and use promptly.
Additional Notes — most often eaten peeled and raw, but also used to
make sauces, jellies, jams and desserts.
Best When — fairly soft with a rich color and a fresh smell. Avoid
those that are bruised, shriveled, mushy or have any signs of rot.
Also avoid those with a sour or fermented odor. Figs should not seem
wet or have juice seeping from them. Also avoid those that are too hard.
Store — at room temperature to soften. If soft, refrigerate covered
and use in one to three days.
Best When — “hands” are large and fat with smooth skin, a slight
sheen and fresh ginger smell. Avoid shriveled root and those with
rot or mold. Also avoid numerous knobs and a musty odor.
Store — loosely wrapped in the refrigerator. Can be frozen.
Best When — plump and heavy with firm skin. Most scarring on skin
does not affect fruit. Avoid those that are puffy and soft, lightweight
or browning, or have soft, discolored or moldy spots. Also avoid
grapefruit with a pointed end, a soft peel or water-soaked areas.
Grapefruit does not get any riper once it has been picked.
Store — at room temperature or refrigerated (45 55°F).
Avoid storage below 40°F.
Best When — fresh and bright with green pliable stems. Look for
plump, welldeveloped grapes that are firmly attached to the stem.
Black and red varieties should be deeply colored; green varieties
should have a light greenyellow tint. Avoid brown shriveled stems,
soft, squashed grapes and stems with too many loose grapes. Also
avoid those that show signs of leaking juice. A slight powdery
appearance (bloom) on the fruit is natural.
Store — refrigerated in a plastic bag, in the coldest part of the
refrigerator. Do not rinse until ready to use. Grapes do not get
any sweeter or ripen after harvest so consume promptly.
Best When — fresh looking with green or yellow skin, and white, deep
pink or red flesh. To eat fresh, select a guava that yields to gentle
pressure. For cooking jams, preserves or sauces, choose a firm one.
Store — at room temperature to ripen.
Ethyleneproducing & Ethylene-sensitive
Best When — creamy white or yellow colored, with a slight give when
pressed and heavy for its size. A ripe honeydew will have a dusty velvety
feel when you run your hand over the skin. Avoid those that are too
white, green or hard. Also avoid those that are completely smooth.
Avoid soft or watery spots, shriveled skin, cracks and any rot.
Honeydew melons continue to ripen after harvest.
Store — at room temperature for a few days, if desired, then
refrigerate (45 55°F). Always refrigerate when cut.
Best When — fresh looking with thin, downy skin that is pale or orange.
Should yield to gentle pressure when ripe. Avoid obvious blemishes.
Store — refrigerated when ripe.
Additional Notes — the loquat has a delicate, sweetly tart cherry-like
flavor and is often used in chicken or duck dishes.
Best When — firm, brown and fresh looking. Avoid those with any sign of
decay or a pronounced blemish near the stem.
Store — refrigerated.
Additional Notes — the lychee is juicy, creamy and delicately sweet. It is
usually eaten as a snack like nuts or grapes.
Ethylene-producing
Best When — plump, fresh looking and smooth skinned. The skin may
be green, yellow, red or a combination of all three colors. Ripe mangoes
give to gentle pressure and smell sweet. Most varieties change colors
as they ripen — a mostly yellow or red color, being a good indication of
ripeness. However, some varieties can be ripe while still green. Avoid
mangoes that are bright green or rock hard, as well as overly soft,
shriveled or with large black spots and bruises. Small dark speckles
are not a problem if the fruit is otherwise in good condition. Mangoes
will ripen after harvest. Squeeze for a slight give and pleasant
aroma to determine ripeness.
Store — at room temperature (70 75°F) to ripen or place in a paper bag
to hasten process. Refrigerate ripe mangoes to slow further ripening,
but use promptly.
Best When — rind is a rich, reddish brown, free from bruises, blemishes
or pitting. When ripe, is plump and yields to gentle pressure.
Store — at room temperature (70 75°F) to ripen and refrigerated when ripe.
Additional Notes — the mangosteen is no relation to the mango. It is more
like a tangerine, with a refreshingly juicy, sweet/tart taste.
Ethylene-producing
Best When — firm, light brown, plump and fresh looking. Ripe
kiwifruit should give to gentle palm pressure. Avoid rock hard,
mushy, bruised or shriveled fruit. To ripen at home, place in a
paper bag at room temperature and check daily for a gentle give.
Store — refrigerated in the coldest part of the refrigerator when ripe.
Best When — firm and fresh looking with bright, shiny color. Should
` appear glossy and relatively unblemished. Any leaves should be fresh
and green. Avoid mold rot and dry leaves.
Store — loosely wrapped in the refrigerator. Use in two to four days.
Additional Notes — the kumquat's skin is sweet and its flesh tart. The
entire fruit is eaten raw when very ripe or more often candied and
pickled whole, or used in marmalades and preserves.
Best When — blemish free and light in color. When ripe, will be about the
size of an apricot with a characteristic crisp texture.
Store — refrigerated or in a cool place.
Additional Notes — the lady apple is sweet/tart and often used as
a garnish.
Best When — fine textured, thin skinned and heavy with good, deep
yellow color. Avoid lemons that are shriveled, hard skinned or soft and
spongy and any with mold. The stem end is where signs of aging or decay
show up first.
Store — refrigerated (45 55°F) for five to seven days.
Additional Notes — lemons absorb odors well.
Best When — plump, fresh, glossy looking and heavy with a bright, thin
skin. Avoid shriveled, soft limes and those with dry, woody skins. Also
avoid mold and bruises. Keep limes away from sunlight, as this will cause
yellowing and faster deterioration.
Store — refrigerated (45 55°F) for five to seven days.
Best When — firm, plump and wellformed with smooth, unblemished
skin. Look for good, bright color without a green tint or green at the stem
end. A ripe nectarine will give slightly along the seam and will have a
pleasant, peachy fragrance. Avoid nectarines that are hard, shriveled
or have a dull color. Also avoid overly soft nectarines and those with
bruises, blemishes and/or dark spots. Nectarines will ripen after harvest.
Store — in a warm place or paper bag. Check for ripeness daily. Store
ripe nectarines in the refrigerator. Consume in three to five days.
Odor-producing
Best When — firm, heavy and plump with bright color and smooth, tight
skin. Color alone is not an indication of a good orange, as some oranges
remain green after harvest. Avoid loose skin in all varieties except
tangerines, which should have loose skin. Avoid all that are dull,
shriveled, soft, spongy or bruised. Also avoid those that are lightweight
with soft spots, mold or any other signs of decay.
Store — refrigerated for a week or more. California oranges store best
(between 45 55°F), while Florida oranges prefer colder
temperatures (33 40°F).
Best When — smooth skinned, medium sized and well shaped with
some yellow and green color. A ripe papaya is at least 3/4 yellow or
yellow-orange and will yield to gentle pressure. Avoid soft spots, bruises,
broken skin and dark brown or black spots. Also avoid shriveled and
overly soft papaya, or those that are hard and green. Papaya will
ripen after harvest.
Store — at room temperature until papaya gives to gentle pressure and
has a pleasant papaya aroma. Store in a paper bag to shorten ripening
time. Check daily. Refrigerate ripe papaya. Use promptly.
Best When — skin is tough, deep purple and wrinkled in appearance.
Should be similar to an egg in size and shape.
Store — refrigerated.
Best When — firm, creamy and yellow. Avoid ones that bear any
indication of deformity or deterioration.
Store — at room temperature until ripe and then refrigerate.
Additional Notes — The pawpaw is a member of the cherimoya family.
It has a custard-like texture and a sweet flavor reminiscent of bananas
and pears.
Best When — firm and bright, gives to gentle pressure and has a pleasant
aroma. Should have a yellowish or creamy tint color with little or no
green. Avoid shriveled, soft peaches and those with bruises. Also avoid
those that are very hard or look too green. Peaches will ripen, getting
softer and juicer after harvest. Ripen in a warm area or paper bag.
Check daily for ripeness.
Store — in the coldest part of the refrigerator when ripe. But not too
cold — peaches are susceptible to freezing damage. Consume in two
to four days.
Ethylene-producing
Best When — bright and fresh looking with no bruises or external
damage. Pears are harvested before they ripen and other than Bartletts
do not dramatically change color when ripe. Test for ripeness by pressing
gently near the stem, if it gives to gentle pressure it is sweet, juicy and
ready to eat. Waiting until pears are soft around the middle may
indicate over ripeness. Ripen pears in a warm place in a fruit bowl
or in a paper bag. Check daily for ripeness.
Store — in the coldest part of the refrigerator when ripe.
Best When — netting is full and lightcolored and stem cut is fragrant.
A slight give is a good sign. Avoid those with green or dark netting,
obvious bruises, soft and or watery spots, and cracks. Also avoid
those with a sloshy sound when shaken or with a wet stem end.
Store — at room temperature for a few days, if desired, then
refrigerate (45 55°F). Always refrigerate when cut.
Best When — smooth and plump with bright glossy skin and the stem
cap attached. For immediate consumption, look for one that is a bit
soft and even shriveled. Avoid those that are decayed, bruised or
overly hard. A persimmon will ripen after harvest.
Store — at room temperature or in a paper bag and check daily for ripeness.
Best When — fresh looking with green, crisp leaves. Should be a good
size, heavy and plump with smooth, flat “eyes.” Color is not a failsafe
indicator of ripeness, nor is pulling out a leaf. Avoid pineapples with
bruises, soft spots and dry-looking leaves, or moldy, dark, watery
eyes. Smell the end of a pineapple, avoiding those with an unpleasant
smell. Pineapple will not ripen or gain sugar after harvested. However,
it will begin to ferment and the flavor changes, which some people
mistake for ripening.
Store — refrigerated (45 55°F), especially when cut.
Best When — clean, green and free from signs of deterioration. May be
purchased at varying levels of ripeness — green to yellowblack in color.
Plantains become sweeter as they ripen.
Store — at room temperature.
Best When — plump with a rich, deep purple skin.
Select those without blemishes.
Store — at room temperature until ripe, then refrigerate.
Additional Notes — a plumcot is a cross between a plum and apricot.
Ethylene-producing
Best When — plump and fairly firm to slightly soft. Avoid fruit with
bruises, cracks, splits and soft spots. Also avoid shriveled fruit that is
overly soft or that is too hard. Plums will ripen after harvest. A ripe
plum will yield to gentle pressure.
Store — unripe plums at room temperature or in a paper bag. Check
daily for softness. Store ripe plums in the coldest part of the refrigerator.
Consume in three to five days.
Best When — large and heavy with good color and free of cracks or
splits. Large fruit will have fully developed juicy seeds. The skin can
range in color from bright yellow to deep red. Avoid dry, shriveled
and tiredlooking fruit.
Store — refrigerated.
Best When — skin is bright red, indicating flesh will be yellow. Should
feel firm but not rock hard.
Store — refrigerated when ripe.
Best When — large and firm with pale yellow skin that is smooth and
has a woolly texture. Avoid fruit with bruises or cuts.
Store — in a cool, dry place or the refrigerator.
Best When — plump, fresh looking with good shape and rich, full color.
Purchase those that are dry and are free from bruises or mold. Avoid
those that are starting to soften, look shriveled, moldy or are packaged
in containers stained with juice. Berries will not ripen or get any
sweeter after harvest.
Store — refrigerated and use promptly. Use within one to two days in
original container. Do not wash until you are ready to use. Remember,
berries are susceptible to freeze damage.
Best When — fresh looking and firm with medium-thick, straight stalks.
Choose bright, glossy stems that are crisp and pinkish-red in color.
Avoid stalks that look wilted, flabby or rubbery.
Store — refrigerated.
Best When — color is green and gold, but not too green. Should be heavy
with a slight give. Stem cut may be moderately fragrant. Avoid soft or
watery spots, shriveled skin, cracks and any rot.
Store — at room temperature for a few days, if desired, then refrigerate
(45 55°F). Always refrigerate when cut.
Best When — clean with a smooth surface and a dull purple or light
green color. Avoid those with bruises or deformed fruit.
Store — refrigerated.
Additional Notes — when cut, the star apple has a core that takes on
a star shape. The skin and rind are inedible. In Jamaica, the flesh
is often mixed with orange juice, sugar, nutmeg and sherry,
and eaten as dessert.
Best When — bright red, plump, well shaped and full colored with a
natural sheen and fresh green cap. Strawberries do not get any riper
or sweeter after harvest, so the more color the better. Those that are
full red will be the sweetest. Avoid shriveled, dried out-looking berries
with a dry brown cap. Also avoid soft berries with brown spots or too
many bruises, green immature berries or those with too much white.
Finally, avoid cartons that appear stained or moist, as this may
indicate fruit damage.
Store — removed from container and loosely covered with plastic wrap in
coldest part of the refrigerator. Use in one to three days. Wash with
caps on when ready to use.
Additional Notes — allowing berries to reach room temperature
can improve flavor.
Ethylene-producing
Best When — Plump and firm (not hard) with a tight skin. Look for
evenly colored tomatoes without blemishes. Avoid those that are
spongy, soft or split, or have a dried out calyx at the stem. Tomatoes
continue to ripen after harvest. To eat today, choose full-colored,
evenly red, ripe-looking tomatoes. For later use, select a tomato
that is lighter red or green colored.
Store — at room temperature. Never refrigerate; they will lose flavor,
become watery inside and the seeds can become bitter. If an unripe
tomato is stored in the refrigerator it may never ripen properly,
even if taken out to ripen.
Additional Notes — place unripe tomatoes in a warm spot or in a paper
bag until ready to eat. To speed the process, place a high ethylene-producing
fruit, such as a banana or apple, in the bag. To test for
ripeness, gently squeeze the tomato in your palm. A ripe tomato will
yield slightly to gentle pressure. A Roma tomato may be slightly
firmer when ripe as they contain less juice.
Best When — seed pod is cinnamon-brown, fresh, tender and three to eight
inches long. The pod should be flat, and free from bruises or deformities.
Store — refrigerated.
Additional Notes — tamarind pulp concentrate is a popular flavoring in
East Indian and Middle Eastern cuisines and used to season chutneys and
curries. It is also made into syrup.
Best When — heavy and fresh looking with good color. Should be free
from bruises, browning and softness. The skin typically has a rough,
mottled peel with light green blemishes that turn orange when the
fruit is fully ripe.
Store — at room temperature or in refrigerator.
Additional Notes — the ugli fruit is a Jamaican hybrid of a tangerine,
grapefruit and possibly a pommelo.
Ethylene-sensitive
Best When — skin is relatively smooth with a velvety bloom on the rind.
Look for a yellow or lightcolored spot where it rested on the ground while
growing (ground spot). The ends of the watermelon should be well-rounded
and full. Avoid shiny fruit with a white or greenish ground spot. Also
avoid those with cuts, scars or bruises, or a white streak running the
length of the melon. Watermelons do not ripen after they are picked.
Store — at room temperature and use promptly. Cut watermelon should
be covered with plastic wrap, refrigerated and also used promptly.
Additional Notes — if you are buying cut melon, look for firm flesh with
good color and black or dark brown seeds. Avoid a watery melon. If it
is a melon with seeds, avoid those with white, immature seeds, with a
sugary look around the seeds, or with seeds that are beginning to
separate from the flesh.