The summer months bring us lots of yummy produce. Eating healthy will always involve your fruits and veggies. Create nutritious meals with ripe and ready fruits and vegetables.
It may be hard to differentiate between the produce that is ready to be eaten and those that should be left to ripen. We have a few tips to help you select the best of the bunch.
Peaches are juicy and packed with vitamins, so why not have them readily available? Ripe peaches tend to have a red and yellow color. The red parts are usually from where the suns’ rays hit the peach while the yellow is the part that faces away from the sun. The scent of the peach will be aromatic without having to cut into it. However, if the area around the stem shows a green color, then that would mean that it’s not fully ripe.
Corn on the cob is a barbeque favorite, so select your corn wisely. Ready to eat corn has a green husk that has a bit of moisture to it. The silk threads within the husk should cling to the kernels and the kernels should be bright and plump. If you touch the husk and it’s dry then it’s no longer at its peak.
Tomatoes are great for fresh salsa or creating your favorite pasta dish, however, picking the right tomato is usually a challenge. First thing’s first, don’t judge the tomato by the color. Instead, judge the tomato by the feel. Lightly squeeze the tomato and if it yields slightly then it’s ready. If it’s too firm then it’s not ready yet and you may have to wait a few days. If it’s overly squishy then it’s past its prime.