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Fresh fruit! Everybody likes fruit. Imagine biting into a crisp red apple, tantalizing your taste buds. How about tossing sweet [url=http://www.mnfruit.com/airjordan.php]jordan pas cher[/url] , seedless grapes into your mouth, anticipating that satisfying pop!! with each bite. Then there is the ultimate fruit treat! Ice-cold watermelon, juice dripping down your chin and all over your hands. Is there a better feeling? Absolutely not.
Your taste buds are ready for that first bite of succulence. Yum! Absolutely delicious! But what is this...? Your smile is turning into a frown. That beautiful apple is mushy!! You dig further into your refrigerator for some grapes. What can go wrong here? Pucker, pucker. Sour, you say? And where did these seeds come from? You move onto that all-time favorite. The only thing wrong with watermelon is that once you put it into your refrigerator to chill, suddenly there is no room for anything else, with the possible exception of a tin of sardines. You excavate the refrigerator, digging for that melon with the juice of ambrosia. Cutting yourself a hunk, you take that first big bite, waiting for bliss. Hmm! You had better take a second bite. Oh, no! Guess what? You just bought 14 pounds [url=http://www.mnfruit.com/louboutinpascher.php]louboutin pas cher[/url] of water and rind.
It?s now time for revenge! With the following list, you will be ready and able to properly choose FRESH fruit to titillate your tongue. Happy eating!
Let?s take a look at 20 of the most frequently eaten raw fruits. Included in this list are bananas, apples, watermelons, oranges, cantaloupes, grapes, grapefruit, strawberries, peaches, pears, nectarines, honey dew melons, plums, avocado, lemons, pineapples, tangerines, sweet cherries, kiwifruit, and limes. It is fairly easy to judge the quality of most fresh fruits by just looking at their external appearance.
The following alphabetical list can help you with what to look for.
Apple For good snacking, try Red Delicious, McIntosh, Granny Smith, Empire, and Golden Delicious. Tart or slightly acid varieties such as Gravenstein, Grimes Golden, Jonathan, and Newton make good pies and applesauce. However, for baking, use the firmer-fleshed varieties such as Rome Beauty, Northern Spy, Rhode Island Greening, Winesap, and York Imperial.
When selecting apples, chose those that are crisp, firm, and well-colored. Apple flavor depends on the stage of maturity at the [url=http://www.mnfruit.com/louboutinpascher.php]louboutin[/url] time that the fruit is picked. Make sure to select mature apples at the time of picking to insure good flavor, texture, and storing ability.
Avoid overripe apples (Fruit that yields to slight pressure on the skin, and soft, mealy flesh) and apples damaged by freeze (Internal breakdown and bruising). Taste will not be seriously affected by scald (irregularly shaped tan or brown areas).
Apricots Most fresh apricots are available in June and July while a limited number of them can be found in large cities in December and January.
Apricots should do their maturing while still on the tree and be firm to the touch when picked. Choose [url=http://www.sandvikfw.net/shopuk.php]hollister sale[/url] apricots that are uniformly plump, golden orange, and juicy looking. They should yield to gentle pressure.
Avoid dull-looking or mushy fruit and hard, pale yellow, or greenish yellow apricots. This indicates fruit that is overmature or immature, respectively.
Groves of Avocado trees in California and Florida make the fruit available all year. There are two general types, with a number of varieties within these types. Avocados can vary greatly in shape, size, and color. Most of them are pear-shaped but some are almost spherical. The most commonly available tend to weigh under 1/2 pound. Some of the fruits have a rough or leathery textured skin while others are smooth. Most avocados are some shade of green but certain varieties turn maroon, brown, or purplish-black during the ripening process.
Avocados are ready to eat when they are slightly soft. It usually takes from 3 to 5 days at room temperature for ?grocery store hard? avocados to ripen. Refrigeration slows ripening.
For immediate consumption, pick slightly soft avocados which yield to gentle pressure but for use later in the week, select fruits that are still firm to the touch.
Sometimes the outer skin of an avocado has irregular light-brown marking. This generally doesn?t affect the flesh. Avoid avocados with dark sunken spots or cracked or broken surfaces. This is a sign of decay. Avocado Cooking Tip: To avoid the browning of avocado flesh when it is exposed to the air, immediately place the exposed flesh in lemon juice until ready to use.

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