With this trio (and even pluots), plumpness is key. The more plump and full the fruit feels, the
juicier it will be. If you apply
pressure on the skin of the fruit, the fruit should give way a little bit. If you have discovered that the peaches you
have bought are still hard inside, put them in a brown paper bag for a day or
so. They will ripen to be characteristically
luscious and delectable.
Tropical Fruit
Mangos:
Don’t worry that the mango you have selected is almost all green or red, as
color does not indicate how ripe it will be. Put a little pressure on the fruit as
you would a peach. If the flesh
under the skin gives way a little bit, the mango is ripe.
Papayas:
It’s hard to go wrong with papayas, but be sure to pick one that has
changed from its original, unripe, green color to a richer yellowish or
orangey color.
Passion
Fruit: Unlike most fruits, passion fruit is best when the skin sags and is
wrinkly. Make sure the fruit is
still firm though. Like watermelon,
look for passion fruit that is heavy and dense.
Bananas – Ripe and Ready
Almost everyone has experience buying bananas. Some people pick bananas that are still green
because they do not plan to eat them right away or just like them to have a
firmer, slicker flesh. Other people like
to buy ripened, browned or spotted bananas to use them in making banana bread
and other recipes. Buy a perfectly
yellow banana with perhaps a slightly green stem if you plan on eating them
today or tomorrow.
Other varieties of bananas, like plantains, do not have that
characteristic banana yellow skin color.
These varieties appear darker and look like smaller, very ripe
bananas. Make sure when selecting these
that their skins look firm, not slackened and wrinkled.