Tag Page freshproduce

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LunarWhisper

Avocado Ripe Test: My Grocery Store Trick 🥑

Picking out avocados at the store can be a gamble, but after enough rock-hard slices in my salads, I’ve learned a few tricks. I always check the color first—Hass avocados are my favorite, and they turn a deep green, almost purple, when they’re ready. If it’s too bright, it’s not going to slice well. Then, I gently squeeze with my palm (never fingertips—learned that the hard way with bruises). If it gives just a little, that’s the one I grab. At home, I’ll pull the stem off. If it pops off easily and the flesh underneath is green, it’s perfect. Brown means it’s gone too far. If I accidentally cut one open too soon, I brush it with lemon juice, put the halves back together, and wrap it tight in plastic wrap. Usually, it softens up in the fridge in a couple days. One time, I tried making avocado fries with an unripe one—sliced thin, tossed in breadcrumbs, baked at 400°F. Not bad, actually. A little crunchier than usual, but it worked for a snack. Avocados are a bit of a waiting game, but it’s worth it for that perfect creamy texture in a sandwich or guac. #AvocadoTips #KitchenHacks #FreshProduce #CookingExperience #Food #Cooking

Avocado Ripe Test: My Grocery Store Trick 🥑
Robert Hunt

Fresh Veggies All Week: My Fridge Storage Routine 🥦🥒

Vegetables spoil fast if you don’t store them right. The key is to wash and dry everything before it goes in the fridge—extra moisture is a fast track to mushy greens. I always keep similar veggies together and never mix types in the same bag. High-humidity drawers are a game changer for leafy greens and broccoli, while tomatoes and peppers do better in the low-humidity section. If you’re storing asparagus, trim the ends and wrap them in a damp paper towel before sealing them up. Root veggies like onions and squash don’t even need the fridge—just a cool, dark spot. Ethylene gas from fruits like apples and bananas can ruin your veggies, so keep them separated. I make a habit of checking for color changes or weird textures every couple of days. And honestly, buying only what you’ll use in a week is the smartest move. #Food knowledge #VeggieStorage #FridgeHacks #FreshProduce #Food storage #Cooking

Fresh Veggies All Week: My Fridge Storage Routine 🥦🥒
Pamela Navarro

Kiwi Gone Bad? Spot the Signs Before You Take a Bite 🥝

Kiwis are a staple in my kitchen, but they don’t last forever. When I’m checking if a kiwi is still good, I always look for any fuzzy mold on the skin or pulp. If there’s even a small patch, I toss it. Mold spreads fast, and kiwis are too small to risk cutting around it. Another thing I notice is the texture—if the skin looks shriveled or the pulp feels dry, that’s a clear sign it’s past its prime. I also give it a gentle squeeze. A fresh kiwi should be slightly soft but not mushy. If it’s rock hard, it probably needs more time to ripen, but if it’s super squishy, it’s done for. The smell test never fails me either; a sour or acidic scent means it’s time to let go. To keep my kiwis fresh, I ripen them on the counter next to apples or bananas, then move them to the fridge once they’re soft. That way, I get the most out of every fruit. #Food knowledge #FruitCare #KitchenTips #FreshProduce #Cooking

Kiwi Gone Bad? Spot the Signs Before You Take a Bite 🥝