Guide to Selection and Storage of Supermarket Fruit

article image
PHOTO: FOTOLIA/POSH
Fruit growers have strong incentives to ship firm immature fruits — which are more likely to arrive without blemishes — rather than more delicate ripe specimens.

“To avoid cancer and obesity, one should increase fiber, consume more fruits and vegetables and cut down on fatty meats.” The advice seems to be everywhere these days. And we’re taking it. After 60 years of decreasing U.S. fresh fruit consumption, the bestselling new produce items are exotic tropical fruits. We’ve learned that these fresh treats are not only delicious, but also contain important vitamins and the soluble fiber known as pectin.

Still, the buyer must beware! Fruit growers have strong incentives to ship firm immature supermarket fruit — which are more likely to arrive without blemishes — rather than more delicate ripe specimens. All too often, then, we hope for a burst of sweet juice on the tongue, but find little more than a bland mush, at best. Only careful shopping, home ripening and proper storage can guarantee fruit that fulfills its promise of an endless summer for the palate.

Guide to Selection and Storage of Supermarket Fruit

Two Types of Supermarket Fruit

Most people think that all fruits continue to sweeten for a time after harvest. Not so. Fruits can be divided into two classes: climacteric and nonclimacteric. When picked at the green-ripe stage, the climacteric fruits–peaches, apples, avocados, bananas, mangoes, papayas, plums, persimmons, tomatoes, pears, kiwis, apricots and many of the “new” tropicals — contain large nutrient stores which change to sugars as the flesh ripens. (If harvested too soon, however, they’ll fail to improve at all, and will simply shrink, soften and eventually spoil.)

  • Published on Jan 1, 1988
Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368