Episode 20 - Watermelon

On this episode learn how to choose, what might be the most difficult fruit to pick right, the watermelon.

The watermelon is approximately 92 percent water and for this reason it's important to choose watermelons that are heavy for their size, very heavy!

Watermelons possess many clues that you can feel, hear, and see which tell you whether or not they are ripe. Most important of these are a watermelon's shape, weight, and the sound it makes when tapped.

In order to perform the "thump" test (the test that allows you to hear if a melon is ripe) you must follow a few basic steps. First you want to make sure you are holding the melon away from your body. Next use an open hand to tap the watermelon as you would a bongo drum. Finally listen for a sound that is similar to a bongo drum except with a slightly deeper sound.

This technique is a skill as well as an art and the more times you perform it, the better you'll get at picking ripe watermelons.

All of these tips, tricks, and techniques require practice. Try to find as many of these tips as possible in each watermelon you choose but don't feel the need to find them all in each and every melon. The more clues you can find to a watermelon's ripeness the better your chance of getting that perfect melon will be. Get out there and practice but most of all enjoy!

Show notes (i.e. the script from the show)

I refer to the watermelon as the holy grail of fruit selecting technique because it's probably the hardest item in the produce department to pick out right and it's probably the number one item I was asked to help peolple choose.

I like to say picking out watermelons is 70% skill, 20% art, and 10% luck.

So let's learn the skills that you'll need to pick out your prefect watermelon.

The watermelon you are choosing should be symmetrical meaning that it should be the same shape all around the melon, no flat spot or one side being bigger than the other. The skin should be a dull green as opposed to shiny which could mean the melon isn't quite ripe.

Look for a pale, creamy, yellow spot on one side of the melon, this spot is where the melon sat on the ground while it ripened in the sun. A spot that is white instead of yellow is good indicator that it was not allowed to fully ripen and you want to avoid these melons.

Next pick up the melon and notice why its called a WATERmelon, it's heavy or at least it should be, very, very heavy especially for it's size. The watermelon is appropriately names since it is made up of 92% water!. For this reason each melon you choose should be heavy for its size. This is hard to understand at first but after you pick up enough melons you get used to what this feels like. So always make sure to pick up more than just one melon when shopping for that perfect fruit.

Other indicators of ripeness include a still attached dry stem and sugar spots or "bee stings." These look like little black, molasses spots on the melon or small areas of dry patches.

Finally and maybe the most difficult part, this is where the skill meets the art, the all important tap or thump test.

I know you've seen that person standing in the produce department over a large bin of watermelons tapping, thumping, flicking or listening to many different melons. But what are they listening for? Would they know the right sound when they heard it? Probably not.

The answer is simple but perhaps a little hard to perfect. The melon should sound like a bongo drum when tapped. Make sure to hold the melon away from your body and using an open hand, tap it like you would a bongo drum. Listen for a deeper sound than you would hear from a bongo drum. A solid sound or one that sounds too hollow should probably be passed. You may also notice that the bottom of the melon, the part that you are holding with your other hand, the one not doing the tapping, vibrates. This is also a good indicator of ripeness.

In the end, try to put all of these indicators together into one melon however do not expect to find them all in each melon. Try to get as close as possible with the main indicators, heavy, symmetrical, and a bongo drum sound mixed with vibration and you should get yourself a good tasting watermelon each time!

Episode 19 - Mangosteen

On this episode of the Produce Picker Podcast we take a look at a particularly exotic fruit, the Mangosteen.

Learn how to pick, open, and eat a Mangosteen. This delicious fruit is relatively new to the U.S. and is still hard to find. However, if you are able to buy one of these, it's worth a try.

The Mangosteen has a citrus like flavor and is quite refreshing. The inside looks like a white tangerine but has its own unique taste.

Much like the pomegranate, blueberry, and cranberry the Mangosteen is very high in antioxidants which is sure to make a much sought after fruit in the future.

Ask your local produce person to order you some Mangosteen today and give them a try, you won't be disappointed.

Special thanks to my friends at Frieda's Produce for sending us a case to sample and feature on our show!

Episode 18 - Banana Tips

On this episode I demonstrate three of my favorite tips regarding bananas.

Can you put bananas in the refrigerator? How about putting them in the freezer?

Learn how to extend the life of your bananas and a tip that is simple yet somewhat magical. It really works!

These tips and more on this episode of the Produce Picker Podcast.

Episode 17 - Persimmons

It's Fall which means it's time for Persimmons!

In season from September through December, the Fuyu persimmon also known as Sharon fruit should be chosen while still firm. Fuyu's should have a nice overall orange coloring with a smooth, tight skin and a green, leafy top.

If your Fuyu persimmon is still a little green in color, let it ripen on the counter until it has reached an overall orange coloring but not so long that the skin becomes shriveled or starts to become soft. Fuyu's are best eaten while still firm. They will have a consistency something close to an apple or pear.

The two most commonly found persimmons are the Fuyu, which you can see in this episode, and the Hachiya (right) which is generally used for cooking.

Use the Fuyu persimmon as a garnish in salads or deserts or simply eat out of hand after washing and peeling away the skin.

*no cameras were harmed in the making of this podcast. In fact, I didn't even really hit the camera with the persimmon at all;)

Hachiya persimmon picture courtesy flickr user: bsterling via cc license.

Produce Picker on Emeril Green this Thursday!

Thursday September 4th at 8:30pm EST is the day!

The Produce Picker Podcast will be featured on this Thursday's episode of Emeril Green. The title of the episode is called "Vegging Out" which is a reference to the ingredients we used to prepare all the dishes we made. In fact we made all our dishes primarily out of vegetables and fruit. I think you'll enjoy the recipes, I know I did. They were all delicious and some surprisingly so.

Tune in if you can. They will also be running several repeats of the episode the following week. Check your local listings for the Planet Green channel and the "Vegging Out" episode. Let me know what you think! In fact I'll be seeing it for the first time along with everyone else and even though I was right there, I have no idea what they will show. We shot for about 20 hours total for a 1/2 hour episode. Kind of scary! Who knows what will turn up:)

As a celebration, I will be hosting a live premiere party via the web. If you can't see the episode because you don't get the channel or just want to join in the fun while you watch, check out my live broadcast at: http://www.ustream.tv/channel/produce-picker-podcast.

We should be broadcasting live at least an hour before the show premieres at 8:30pm EST with a live taping of a new Produce Picker Podcast episode and a few celebratory drinks and BBQ. I hope to see you there!

Thanks for all the support!

Ray

P.S. If you are twitter you can follow me @producepicker for updates and tips.
Or become a fan of the show at Facebook.

Viewer Question Answered (Stringy Avocados)

It's time again to answer another viewer question. Periodically I receive emails from viewers of the Produce Picker Podcast searching for answers to their produce questions. I try to answer each of these emails as thoroughly as possible however only the person who has asked the question tends to benefit from the answer.

The purpose of the show as well as this blog has always been to share my knowledge with as many people as possible. To this end I'm sharing some of the emails I receive and my responses to them in the hopes of helping out others who might have the same questions. I hope this benefits all of you. Enjoy and always feel free to send in your own questions, comments, and/or tips!

Laura sent in a question about stringy avocados, she asks:

Just saw the avocado episode on MIRO - first time watching. all great BUT,

sometimes I buy several unripe avocados, wait for them to ripen and then refrigerate.

When I pull it out to eat, sometimes it is stringy and strange inside - as if it had started to grow or something and one that looks and feels identical is fine to eat! What's going on?

thanks,
Laura

Thanks so much to Laura for sending in this great question. I have seen this before as well and yet it was a challenge to just come up with the answer on my own. So I put in a special inquiry to my friends at the California Avocado Commission and they provided me with a great answer to Laura's question, Erin replied:

The "stringiness" you describe is a relatively rare occurrence generally found in fruit from immature trees. Because the avocado has grown in popularity world-wide, so has the need for new orchards. On occasion young vigorously growing trees may produce a few fruit with fibers, mostly near the stem end. It is impossible for growers to predict which fruit is affected but we know that the phenomenon is relatively rare and passes as the trees grow. The fibers are natural cellulose and edible, although of course the texture of the pulp near the stem end may be less appealing when fibers are present. Simply pushing the pulp from affected fruit through a coarse strainer will separate the fibers from affected fruit. Using the mashed fruit in guacamole or dip recipes will allow you to fully utilize any fruit showing this phenomenon.

Thanks again to Erin at the California Avocado Commission for the great insight.

As a parting note I commented to Laura that her method of picking avocados unripe, letting them ripen on the counter and then refrigerating them until use, is a good one. Buying them unripe gives you a chance to get them before a bunch of other people get their hands on them, pressing all over your avocado thus bruising it before you buy it. Also placing them in the fridge only after they are ripe gives you a longer shelf life. So, good job there.

Thanks again to Laura and Erin for providing great content for this blog post. I hope everyone learned something about avocados and perhaps feels inspired to submit a question of their own or comment on this post. Thanks for reading!

Here's the Choosing Avocados Episode:




Ray a.k.a. The Produce Picker

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picture provided by Flickr user Will Merydith

Episode 14 - Cactus Pear Fruit

On this episode I take a look at the cactus pear or prickly pear fruit. It has many names but its own unique flavor. This episode will introduce you to the cactus pear and show you the best way to peel and eat it.

Episode 13 - Kiwano Melon

In this episode of The Produce Picker Podcast I introduce you to a unique, tropical fruit, the Kiwano Melon.

Enjoy the many uses of the Kiwano or just use it as a conversation piece. Either way the Kiwano is an interesting and fun fruit.

Show Transcript:

Welcome to another episode of the produce picker podcast, on todays episode we're going to take a look at an interesting and little lesser known fruit, the Kiwano melon.

Native to the Kalahari desert in Africa, the Kiwano Melon goes by many names. Some of these are the horned melon and you can see why when you look at this little guy...the African horned cucumber which will be a little more evident when we cut this open = an English tomato = a hedged gourd = jelly melon = and a melano.

Now grown in New Zealand and California, the Kiwano melon is widely available year round.

You'll want to choose Kiwanos that are bright orange and don't have any bruises or or soft spots. Look for the melon which has its horns most intact as this is a good indication of its freshness or that at the very least it hasn't been mishandled.

I guess the biggest question besides what is it would be what do you do with it, what do you use it for? Well, the Kiwano actually has many uses.

Use the Kiwano in desserts as a topping for cheesecakes, flans, mousses, soufflés, and sundaes It can also be an added as an ingredient to smoothies. Also try the Kiwano in fresh fruit salads or served as a garnish with roasted meats.

The Seeds of the Kiwano are edible and the shells can be used in a unique way. Hollow out the shells and use them as unique serving bowls for your deserts such as sorbets. I'm going to cut this guy open so you can see its unique insides and show you how you can use it to serve up unique deserts.

Another great use for the Kiwano is simply as decoration. Place this fruit on your table and its sure to start conversation. its one of a kind look and contrasting colors, the bright orange on the outside and the luminescent green of its interior are a sure fire way to get your dinner guests talking.

Now lets look how to cut open the Kiwano and what to do with it once you've got it open.

Here's where the Kiwano really shines. notice the bright green jelly like texture of the Kiwano. The taste is similar to bananas and lime with a hint of tartness and perhaps a little cucumber thrown in. Quite unique in appearance and taste.

You'll find the Kiwano melon in the produce department usually located next to other unique, tropical fruits such as star fruit, red tamarillos, persimmons, lechee nuts and other specialty fruit. You can store the Kiwano for up to a week on your counter top as this is a fairly sturdy item that shouldn't be placed in the refrigerator.


Selected still pictures used in this episode provided by:
starfruit http://www.flickr.com/photos/7304492@N06/417785923/
red tamarillo http://www.flickr.com/photos/ultimorollo/522864879/
persimmon http://www.flickr.com/photos/santos/62362526/
lychee nut http://www.flickr.com/photos/santos/62362526/

Viewer Question Answered (Celery Root)

Often times I receive emails from viewers of Produce Picker Podcast about items either featured on the show or just something they want to know more about. I answer each of these emails as thoroughly as possible however only the person who has asked the question tends to benefit from the answer.
The purpose of the show as well as this blog has always been to share my knowledge with as many people as possible. To this end I'm going to start sharing the answers to the questions asked by the viewers of the show as well as the readers of this blog. I hope this benefits all of you. Enjoy and always feel free to participate.

Linda in Virginia wrote in with her question. She writes,

I just love this site of yours! Thanks sooooooooooo much for it. I am learning a lot and I love to cook but there are things I don't even know what they are or how to cook them at the grocery store like celery root. I don't see it on your list of veggies could you tell me a little about this one? Thanks again. I'll visit your site a lot and share with my family too.

Thanks so much for the email and compliments on the site. I really love to hear from people who watch the show, I'm assuming you saw the show (Produce Picker Podcast) as well? The web site and blog are really here to support the show and grows as I put out new episodes. Sorry there are no pictures or info on celery root. I've included a picture and some info here.

Celery root is indeed just as it sounds, a root vegetable related to celery. However, the root you buy in the store is grown specifically for the root and is not where your store bought celery comes from.
To prepare it you peel away the tough outer layer and inside you'll find a creamy white flesh which can be cooked and used in "soups and stews; it can also be mashed or used in casseroles, gratins, and baked dishes."
It has the flavor of celery and parsley. "It can also be grated, julienned, or shredded and added raw to salads."
Also the green stalk part is not consumed but "the hollow stalk of the upper plant can be cut into drinking straw lengths, rinsed out, and used for tomato drinks such as the Bloody Mary. The tomato juice moving through the stalk is lightly permeated with the celery flavor."
You want to avoid choosing celery root that has soft spots. Thanks again for spreading the word and I hope this information helped.

Look forward to other viewer questions answered and send me the questions about fresh fruits and vegetables that you want answered. Also if you have a celery root recipe that you enjoy please submit it in response to this blog post and I'll include it here!

Thanks again Linda for your question,

Ray a.k.a. The Produce Picker

picture provided by a_sorense on flickr http://www.flickr.com/photos/a_sorense/76981257/

Episode 12 - Produce Bob's Seasonal Picks - Week of: 03/23/08

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Another installment of Produce Bob's Seasonal Picks. This time Ray The Produce Picker and Produce Bob discuss the transition from winter fruits and veggies to spring produce.

This episode focuses on the artichoke and mango. Join us and learn something you didn't know about both of these wonderful, in season produce items.

Episode 11 - Product Demo - OXO Apple Divider

The first in a series of episodes where I demonstrate how to use fruit and vegetable related products. These products are designed to make the process of preparing fruits and veggies easier. I only present products which I have used at work or home and believe to be of the best quality.

Each product shown is available for purchase here at the blog. Simply click on the product in the featured products section located on the left sidebar. I hope you enjoy this new segment designed to introduce you to some of the interesting products that are available for fruits and vegetables.

Don't forget to send an email to Ray@producepicker.com for your chance to WIN the OXO apple divider featured on this episode. All you have to do is send an email telling me which apple you like best and perhaps why. Thanks for watching!

Episode 10 - Produce Bob's Seasonal Picks

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The Produce Picker Podcast presents Produce Bob's Seasonal Picks. An audio segment hosted by Ray "The Produce Picker" and Produce Bob Gates.

Ray and Bob take you through current "in season" fruits and vegetables and Bob picks his favorites of the week. This week it's grapefruit and leeks.

This episode is an enhanced audio podcast which means pictures of the items mentioned in the show will show up on the screen.


((Ignore this part, it's just a test link.))My Odeo Channel (odeo/e9acc0b3a5f84d9f)

Produce Picker Podcast Featured in The Produce News

If you remember back a few weeks ago I mentioned that Produce Picker Podcast was chosen as a feature story in the produce industry trade paper The Produce News.

I was interviewed by Tim Linden, a writer for The Produce News, about my career as a produce clerk and how that led to the creation of my show Produce Picker Podcast.
Well that article has been published in hard copy and online. As promised here is that article for anyone who is interested in reading the story and learning a little more about me and the show.

Thanks Tim for a great article, thanks to Mr. Groh (editor for The Produce News) for choosing myself and the show to profile, and thanks to everyone who watches the show and participates in this blog!

CLICK HERE TO READ: TECHNOLOGY AT WORK: Produce clerk bridging the information gap with podcasts
by Tim Linden

Ray

Episode 9 - How to Choose and Cut a Cantaloupe

Hi everyone. It's time for another episode of the Produce Picker Podcast. On this episode you'll learn how to choose that perfectly ripe cantaloupe from your local market. I also show you a fast and effective way to cut open your cantaloupe while getting the highest yield of fruit possible.
Below the show you can find the entire episode transcript in case you'd like an easy way to review the steps involved. Enjoy and let me know what you think by pressing the comment button below this post.



Episode 9 - Produce Picker Podcast - How to Choose and Cut a Cantaloupe (transcript)

The first thing to pay attention to when choosing a cantaloupe is its overall shape and color. It should be nice and round with no flat sides, impressions or dents. Your cantaloupe should have a nice overall netting with creamy yellow to orange undertones.

Next you want to notice the weight of the cantaloupe, it should feel heavy for its size. While you are holding the cantaloupe make sure to check all sides for blemish including but not limited to soft spots, cracking and mold.

A very good indicator to how sweet your cantaloupe might be is to check the stem area. Notice on this cantaloupe there is a deep impression where the vine used to be connected to the melon. The cantaloupe is fresh when this appears green as opposed to brown or black. Also make sure there are no jagged edges in the stem area. You can see here this one is very smooth. A cantaloupe that has jagged edges in the stem area indicates that it was picked too soon and that cantaloupe will never fully ripen.

Finally when choosing a ripe cantaloupe you'll want to feel the area just around the stem. If you want to eat the cantaloupe the same day you buy it then this area should give when you apply pressure.

The best way to do this is to use your thumbs to apply pressure around the area just around the stem. A ripe cantaloupe will have some give without being too soft. The rest of the cantaloupe should still be fairly firm.

You can also smell the melon to help determine ripeness. The smell should be pleasant without being too strong. However in some produce departments melons are kept on a refrigerated case or in a refrigerated storage cooler and this could eliminate the smell of the cantaloupe. Because of this use smell only as a test to aid in choosing your melon but not as a definite indicator of ripeness.

Now lets look at a fast way to cut a cantaloupe while still getting the highest yield of fruit possible.

You might recognize this technique from episode 4 where we cut and cored a pineapple. We'll being using the same technique to remove the rind of this cantaloupe.

Begin by removing the top and bottom of the cantaloupe. This will provide you with a solid base with which to cut the melon decreasing the chance that the melon will slip out of your hand when cutting. Remember to always pay close attention and don't go too fast when using a knife to perform these techniques.

Now that you have a solid base to work from, take your knife and move it just to the inside of where the melon and rind meet. You want to make downward cuts, moving the knife with the shape of the melon in order to remove as much of the rind as possible while still leaving as much fruit as possible.

Perform this cutting technique around the entire melon and remove any pieces of rind left over by simply cutting them off.

Now you're left with a giant melon ball. Next we'll cut the melon in half and remove the seeds. You can use a spoon to scoop out the seeds inside the melon or simply cut and scrape them out with a knife.

Finally cut the melon into half inch to one inch sections. Rotate the pieces 90 degrees and cut again to make bite sized cubes. Another alternative to cutting the melon into slices or cubes would be to simply serve the melon halves by themselves or perhaps with ice cream or berries in the center. Really it's up to. Use your imagination and above all enjoy the sweet taste of your perfectly selected cantaloupe.

Happy New Year! This year eat a pomegranate, it's good luck!

The Produce Picker Podcast wants to wish everyone a Happy and safe New Years! Whatever you're doing/did tonight enjoy it and I think a good resolution would be to eat better in the New Year. Of course I'm talking about trying to stick to the good ol' government program 5 a day (no they did not pay me to say that, unfortunately).

But if you did choose to eat more fruits and vegetables in '08 then potentially it would be beneficial to stay tuned to the Produce Picker Podcast so that you could choose and prepare the best tasting fruits and veggies possible:)

Now I couldn't let you ring in the New Year without a produce tip so here it is.
Pomegranates are fast becoming a favorite winter holiday treat. Americans typically use them as table decor around this time of year however many are quickly learning what most other cultures have known for centuries, they're good and good for you! This is due in large part to the POM company and their introduction of POM juice (again no pay, I just think it tastes great. Wow, I'm quickly becoming a "sell out" and I'm not even getting paid. I don't think that's how it's supposed to work lol). Since their introduction of pomegranate juice a few years ago they have marketed the incredible antioxidant benefits that pomegranates and their juice provide and thus Americans have begun to realize the beauty of this fruit.

interesting fact interruption: The ancient Egyptians used to place pomegranates in the graves of their dead for safe passage to the "other world."

The Pomegranate, however, does have a downside. It's messy! Real messy! If you get the juice on your clothes while drinking it or cutting one open it will stain. There is an alternative that is now being sold in most produce departments around this time of year, pomegranate seeds, just the seeds. This wouldn't be the way I'd go because it's just not as fresh but if you don't know how to cut into one or don't want to bother with the hassle and of course the mess then this is the way to go.

Speaking of not knowing how to cut into a pomegranate, this is a tip off to the next episode of the Produce Picker Podcast because this will be the topic I'll cover. Stayed tuned to learn the best way to cut into a pomegranate and get the seeds out. You won't want to miss it and you'll certainly want to try it, the seeds are great and add a great aesthetic touch to any salad or desert.

UPDATE: Here's the Episode! Enjoy:


Once again have a Happy New Year and stayed tuned for more great tips from the Produce Picker Podcast and Blogcast (this site's new name:))

Ray a.k.a. The Produce Picker

P.S. Check out the comment section on the previous post (12/30/07 located below the blog post in small print labeled comments) to see an interesting new product for your fruits and vegetables and meet Maya the first member of the Produce Picker Podcast community to contribute to the conversation! Join us!

A Few Tips About Storing Apples and Ripening Fruit Faster

In a recent response to a blog post about Uncluttering your refrigerator's crisper, I posted a reply about the storage of apples. You may find some of these tips useful in your own kitchen. Thanks for reading.

Learning how to best store your produce will save you a good deal of money and improve your recipes. I work for a specialty grocer and knowing how to best store your produce, as a produce manager, reduces what is know in the industry as "shrink" (bad product that must be thrown away).

A quick note about storage. The gas given off by apples is ethylene gas and can be harmful as well as beneficial to your other fruits and veggies.

To speed up the ripening time of produce such as avocados, peaches, bananas, apricots, plums, pears and kiwis place an apple into a paper or plastic bag with the fruit you want to ripen faster. The gas given off by the apple will speed up the ripening process of these fruits allowing you to eat them sooner.

The ethylene gas produced by apples, however, will work against you in the same way. Fruits and vegetables that are placed, stored, close to apples will go bad (wilt, mold, decay) faster.
If you have to store apples close to other fruits and veggies place them in a ventilated bag, however, as mentioned above this will speed up their ripening process and will result in a shorter shelf life. Also, if you put apples into a bag together, make sure to watch that one of the apples in the group does not go bad. A bad apple amongst others will turn the rest of the apples bad because of the excess of ethylene gas produced by the rotting apple. The best advice is to store apples on a shelf, in the fridge, away from odor producing food.

Storing apples away from odorous foods is important because apples, which are a porous fruit, will absorb these odors thus changing their flavor.

One final apple storage tip, once you cut open an apple, drizzle a solution of 50% water, 50% citrus juice on the cut apples pieces to prevent browning. This will buy you some extra time when displaying your apple slices and improve the presentation of your recipes.

Learn the Apple Wrinkle Test in this video and make sure you're getting the freshest apples in the store!




Ray a.k.a. The Produce Picker

Episode 6 - Cutting a Mango

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It's time again for another episode of the Produce Picker Podcast. In this episode I'll show you how to cut open yet another tropical treat, the mango. Get cubed sized pieces that you can eat out of hand, include in a salsa or add to your favorite recipe.

Grab a knife (carefully!) and give it a try. You'll be a pro at cutting into this fruit in no time at all. Sure to impress family and friends alike, cutting into a mango is not only useful it's something of a show!

Episode 5 - Opening a Coconut

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Here we go with Episode 5. In this episode I'll show you the easiest way of getting a coconut open. Whether you want to make a party drink, a unique serving dish, coconut milk, or just wish to eat fresh coconut this method will teach you how to get to the inside of that coconut. Pick one up at your local market and give it a crack.

Show Notes

Coconut facts
Melon knife
Tropical Coconut Cocktail
Coconut Shrimp
Coconut Deserts

Episode 2 of the Produce Picker Podcast - Watch Your Weight

Episode 2 of the Produce Picker Podcast. We're now also on iTunes! Search for Produce Picker Podcast on iTunes and subscribe. In this episode I demonstrate the importance of picking heavy citrus. The heavier the citrus the more juice it contains. The more juice it contains the fresher the citrus. Enjoy.

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What You Should be Eating Right Now.

Due to an ever expanding global market it's often hard to tell what fruits and vegetables are actually "in season." These days most fruits and vegetables are available virtually year round. But does that mean that they are always at their best any time of the year? The simple answer is no. Despite the increasing availability of items such as apples, strawberries, artichokes, etc. there still remains specific times of the year when these fruits and veggies are at their best.
So what should you be eating right now? Let's begin by looking at a few different fruits that you may want to pick up during your next trip to the produce department or farmers market. Up first, figs! The summer is ending and with it the height of fig season. Because figs taste best at the end of the season, now is the time to get your hands on some before it's too late. Make sure to feel the figs. You're looking for figs that are soft and yield to gentle pressure but not so soft that they feel mushy. What do you do with figs you ask? Plenty. Check out some of these recipes you're sure to love: www.californiafigs.com/recipes. Homemade fig filled cookies, count me in!
Next up, Bartlett pears. Another end of summer fruit, the Bartlett has a greenish skin that often turns yellow during the ripening process. Buy Bartlett's that are firm and allow them to ripen on your counter top. If you want to eat them now make sure they are free from blemish (i.e. bruising, soft spots, and stem punctures) and give to gentle pressure.
Finally there's melons. The end of the summer also means a peak to melon season. If you haven't already bought a melon or two it's time to do so now while they are at their sweetest and the variety available is still large. My tip is to try a melon that you haven't tried in the past such as a Crenshaw (my personal favorite) or a Casaba with its sweet, crisp taste. Right now there is a large variety to choose from and if you're lucky enough to have them available to you try as many as you can before they are gone. You'll probably find you have a new favorite melon when you're done.
That's what you should be eating now. Remember to visit www.ProducePicker.com to see examples of all the fruit mentioned. Thanks for reading!

-Ray a.k.a. The Produce Picker @ProducePicker.com

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