Fruit sellers will never tell you the secrets to choosing fruit

Thread Content

This post was last edited by ZZJJAA70 on 2010-4-28 at 19:05. Fruit sellers will never tell you the secrets to choosing fruits. Reposted from Wei Miao, posted on April 26, 2010, at 15:02. Reads: 20; Comments: 1. Category: Emotions. Report. Here are the secrets fruit sellers use to select fruits; learn from them. First, here’s some experience to share with those who are in a hurry: there’s a trick to choosing fruits – no matter what kind of fruit it is, the more recessed the stem area is, the sweeter it will be. Choose fruits of moderate size; those that are too large are likely to have been grown using hormones or growth promoters. In short, it’s best not to buy things that are too large, whether it’s fruits or crabs, fish, and shrimp from the river! 　　Most of the fruits from the south that are sold in the north have been ripened using various kinds of substances. Since it’s difficult to transport ripe fruits from the south, they have to be shipped unripe and then ripened there; therefore, eating local fruits is also a good option. 　　Generally, smell it first, look at it second, and pinch it third. First, check if there is the usual fragrance of fruits, and also smell for any other strange odors. Second, check for any blackened or rotten areas. Three pinches and a squeeze – no need to say more. The principle for choosing fruits is to opt for those that are brightly colored and shiny; it’s also important to check whether the root of the fruit is deeply indented, with a ring-like structure – if so, it’s a female fruit, and female fruits tend to be sweeter. If you have time, go through the rest slowly:
Mangoes:
Mango varieties: Egg mango (as it’s called in Fujian). It has a strong fragrance, an oval shape, orange flesh, and is about the size of a small egg. It’s extremely sweet and fragrant, making it suitable for juicing; the juice is very thick, and it can be mixed with a little honey water ； The Yaomang mango is slightly inferior to the Egg Mango; it has a shape similar to that of a pig’s kidney. Its flesh is yellow, sometimes pale yellow, and its stone is very thin. This type of mango is quite sweet, but it doesn’t have as strong a fragrance as the Egg Mango ； There are also varieties such as Ivory Mango and Imperial Concubine Mango; when not fully ripe, they can be a bit astringent and sour. There is also a green variety of mango, the green mango, which is sweeter than the yellow one. 　　Selection: When choosing mangoes, pick those that are plump and round, neither soft nor hard, with a pure yellow color. Their fragrance should be noticeable from a distance, and they should have no spots (spots indicate that the fruit is rotting from the inside). Smell the mangoes to determine if they are about 80% ripe; they will be ready to eat after one or two days. If you buy mangoes that are already fully ripe, check their base – it should be fresh with no moisture seeping out, and the skin should not be wrinkled, as that would mean the moisture has already disappeared. 　　Mango juice contains a component that is harmful to the skin; therefore, it’s best to cut the mango into small pieces so that it doesn’t come into contact with the skin or lips. As for oranges, grapefruits, and tangerines: there are those with tall shapes, those with flat shapes, and those with smooth surfaces. For oranges, choose those that are tall; for tangerines, pick the flat ones; and for oranges, the skin should be shiny. When choosing oranges, regardless of the variety, those with a ring in the center are female and are usually sweeter; those with a dot are male and not as sweet as the female ones. Choose those with thin, elastic skins, as they yield more juice and are sweeter; later-harvested oranges are rougher and have more fibers. When choosing pomelos, oranges, and tangerines, pick those that feel heavy in your hand; the skin should be smooth, like a baby’s skin. Avoid those with a rough skin surface, similar to a pockmarked face. However, the sweet tangerines that are popular in winter have very rough skin, so those with smooth skin aren’t the best choice. When buying oranges, it’s best to choose those with a ring on the bottom, that is, on their “bottom”. For navel oranges, buy those with a sunken hole in the \"bottom\" – they are sweeter. For pomelos and honey pomelos, the firmer they are, the better. When holding it in the hand, the heavier it is for an object of the same size, the better. Press with your hand; the harder, the better. If it’s impossible to press down, it means the skin is thin, and the thinner the skin, the better. The smoother the skin of the honey pomelo, and the more uniform its color with a golden hue, the better. Pomelos of this kind have abundant flesh moisture, high sweetness, and a pleasant taste. 　　Watermelons, honeydews, muskmelons: When choosing a watermelon, look for one whose patterns appear to be spread out; the area where the stem attaches should be narrow, and the \"navel\" should be indented. The surface of such a watermelon isn’t smooth but rather uneven. It should have a darker green color. Hold it in one hand and tap it gently – it should sound a bit hollow, and you should feel a slight vibration in your hand; this indicates that the watermelon has soft flesh that isn’t compact. If it’s not ripe, the sound it makes is very dull. When choosing white melons, one should opt for those that are smaller; the larger end of such melons lacks a navel and has a slight green tint. These melons develop from the first leaf on the plant, making them easier to select as they are smaller in size. Also, choose those with a navel; the larger the navel, the better. Press on the area around the navel – it should be soft. Smell the melon’s base; if it has a pleasant scent, then it’s a good and sweet melon. When choosing a Hami melon, select one with coarse and dense patterns, as well as a strong aroma. When buying any kind of melon, the end that isn’t connected to the stem should be indented – this indicates that the melon is ripe, of good quality, and sweet. Apples: For Fuji apples, choose those that have visible stripes and are yellowish with a red tint. Such apples are usually yellow in color, crisp and sweet, with a slight tanginess – giving them a great taste. Never choose those that have a hint of red in their green color; such ones usually have a rather weak flavor, may contain a lot of moisture, but definitely lack sweetness. Genuine Red Fuji apples lie at an angle on the table; none of them are upright, as that would indicate they’re not genuine. Their color shouldn’t be overly red – it should be a bit pink, and not uniformly red. One should choose those with many red streaks, and also those with a deeply sunken \"navel\"; only then will they be sweet. Those with many bumps on the skin; when tapped gently with a finger, they produce a clear, echoing sound, indicating that they are both sweet and crisp. 　　When buying apples (mainly Red Fuji), it’s best to choose those with a reddish strip pattern on their surface (referred to as “striped red”), and those with some yellow tones within the red color. Those apples are crisp, juicy, and very sweet. 　　Durian: Choose durians with a strong fragrance, slightly cracked so that the soft, chewy flesh inside can be seen; the flesh should not be wet. It should be long and golden in color, with a plump shape, a thinner shell, and more flesh segments. Those oval-shaped ones generally have a thicker shell and thinner flesh. When selecting, it is best for the shell to be yellow with a green tint. 　　Litchis: When choosing litchis, opt for those with an uneven surface and deep patterns; such litchis usually have small seeds! And those with a smooth and flat surface usually have very large nuclei! It should not only have a rosy appearance but also feel plump and elastic when pressed; if it lacks elasticity and feels soft, it means it has been stored for too long. You can also gently press on the tail of the lychee – if it feels soft and there’s no hard substance beneath, the seed is usually small, while if you feel a hard substance, the seed is likely large. 　　Pears: Choose female pears, which are delicate, juicy, and sweet. Damn it, for the plants at the top, it’s necessary to choose those with an even number of buds; the navel should be deep, the area around it should be round, and the root of the plant should be thick. As for grapes: choose bunches that are full and dense in grapes; smell them first – only buy those with a strong fruity aroma. If buying grapes in winter, make sure to get fresh ones. Don’t look at the grapes; look at the stems. In fresh grapes, the stems are firm and bright green in color. When the color turns dark brown and the grapes become soft, it means they have been picked for some time. Although such grapes may appear firm, this is actually due to storage at low temperatures; they are not truly fresh. When buying \"Rose Fragrance\" grapes, it’s important to keep in mind that these small-sized fruits are not easy to store. Bananas: Avoid choosing bananas with green tips at both ends, as those have been treated; also, opt for bananas that aren’t too large – smaller ones are better. They should be round, without any sharp edges, and have a normal yellow color with slight sesame-like spots. Kiwifruits: When selecting kiwifruits, choose those with pointed ends, similar to the beak of a chick, rather than those that are flat, like a duck’s beak. Those with a duck-like shape have been treated with hormones, while those with a chicken-like shape have not been treated with hormones or only minimally so. Truly ripe kiwifruits are extremely soft all over; when choosing them, opt for those with a slightly darker color – an outer skin that is close to earthy yellow – as this indicates sufficient sunlight exposure and also means the fruit is sweeter. 　　When choosing kiwifruits, pick those whose stem base is a soft green color, as such ones are fresh. The overall texture should be consistent; if one area is soft, it means it’s rotten. The color is dark around the junction, and it’s also sweet. 　　Peaches: When choosing peaches, the first thing to consider is their aroma – the more fragrant they are, the sweeter they will be. Usually, they don’t look very attractive; choose those that aren’t too soft and have a small tip at the top.

Strawberries: Avoid buying strawberries that are too red, as the brighter the color, the sourer they tend to be. Strawberries with a hint of white are the sweetest. When purchasing strawberries, don’t choose those that are extremely large or have strange shapes; opt for ones of uniform size. Smaller ones are safer to choose, and their color shouldn’t be too red – it’s best if they have some white spots inside. 　　Papaya: Papayas also come in male and female varieties; those with larger bellies are female and tend to be sweeter. Generally, those with a bulging belly have many spots on their surface; their color is slightly yellowish, and they don’t feel very soft to the touch. If there is still a bit of gel-like substance on the surface, that’s fine; it’s sugar gel, and this makes it sweeter. If you want to eat papayas right away, choose those with yellow skin, but they shouldn’t be too soft – only in this way will the papayas be sweet without becoming mushy. If you are making dishes like papaya and pork rib soup, you need to buy green-skinned papayas that are not fully ripe; such papayas are naturally firmer and are generally not eaten raw. When it is ripe, the skin usually turns yellow, and it can be eaten as a fruit. If making desserts, you need to buy red Hawaiian papaya, which is very sweet. 　　When choosing cucumbers, make sure not to buy those with an uneven size – they have been treated with hormones. 　　When choosing cherries, check whether the stem is fresh. Fresh fruit stems are green, while those that have been left for a long time turn black. Then check whether the fruit skin is wrinkled; wrinkling indicates that the fruit has been left after being picked for too long and has lost its moisture. 　　When choosing tomatoes, avoid those with sharp edges, as well as those that feel very light when held – these are the result of the use of ripening agents. You should buy those with a faint pinkish coating on their surface, and the stem part must be smooth. If the stem has a slight bluish tint as well, then they are the sweetest ones. Don’t buy those with sharp tips and a high base; choose those that look smooth overall. Those with sharp tips have been treated with excessive amounts of fast-ripening agents in spring. When choosing tomatoes, pick those that are pink in color, round in shape, and have small white spots on their skin.