Ask a Dietitian

As seen on BCTV July 20/99

It’s finally summer. Fresh fruit is now easy to obtain. But because we may only eat these fruits for a short period of time, we may not be an expert on choosing goods ones like we are with apples, oranges and bananas.

When choosing apricots, nectarines, peaches and plums:

• Look for plump, richly colored fruit that gives in to light pressure but is not overly soft or mushy.
• Slightly softer at the seam is a good sign – avoid overly hard fruit.
• These fruits can be ripened by storing outside the fridge in a paper bag to trap the ethylene gas and speed the ripening process.
• Once ripe, store in the fridge.Cherries:
• Look for a dark, deep maroon color and a bright, glossy surface free from brownish spots.
• Select when ripe as cherries will not continue to ripen at home but will eventually rot like all other produce.
• Store in the fridge.

Lemons:

• Choose heavy, firm lemons with an even yellow color with smooth, glossy skin versus coarse, rough skin (this applies to all citrus fruit).
• Microwaving a lemon for 10 seconds before squeezing it will yield more juice and therefore, better lemonade.

Watermelon:

• If buying a cut melon, look for firm, juicy flesh that is a rich red color.
• this is a sign of more carotenoids (nutrients).
• If uncut, look for a melon that is smooth with a slightly dull surface and a bottom side that is a creamy beige/white color. The ends should be filled out and rounded.
• Store watermelon in the fridge.

Berries:

• Choose richly, evenly colored fruit that looks bright and feels slightly tender, but not mushy to touch.
• Small to medium berries are usually sweeter than larger ones.
• Store in the fridge and wash only before eating.Enjoy nature’s bounty!

Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!

Article written by Patricia Chuey and reprinted with permission