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The ultimate guide to choosing fruits and vegetables 2020

The ultimate guide to choosing fruits and vegetables

It is no secret that modern agriculture for the production of vegetables and fruits uses all kinds of fertilizers and chemicals when growing fruits and vegetables. The result is that what appears to be the tastiest apple may not be that good when eaten or cause many diseases. So how do you choose the fruits and vegetables that are really good for you? This is what we will help you with through this article.

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How to choose the best fruits and vegetables:



Appearance: The color is uniform with no bruises or marks. Red or yellow marks are normal.

Remember: the exterior of the apricots must be completely dry. The veneer does not have to change shape when pressed.



Appearance: A ripe avocado should have a dark green, rough, and clean skin without marks or cracks.

Remember: it doesn’t have to be solid. When pressed, it should leave a small socket in its place. Leave the unripe avocado at room temperature for a few days.



Appearance: glossy, with a uniform dark purple. There should be no cracks, light, or dark spots. And the stalk of the eggplant should be green.

Remember: Choose those that are soft, medium-sized, and relatively heavy.



Appearance: The streaks should be clearly visible, and the roots should be yellowish and dry. There should be no cracks, dents, or dents on the surface of the exterior.

Remember: choose a watermelon that’s medium-sized and heavy. Ripe melon cracks when pressed.



Appearance: The color should be yellow, the tip of each piece is brown, and the leaves are thick and green.

Remember: the pineapple should be heavy, smooth, sweet, and fruity-smelling. Avoid those that are red.


Appearance: rough and heavy with a subtly sweet aroma.

Remember: a mature melon makes a muffled sound when tapped.


How to properly store vegetables and fruits to keep them fresh as long as possible

This article is really full of information that is a surprise to me and sure a surprise to many women, we are used to keeping fruits and vegetables in the wrong way, so who of us does not store tomatoes and cucumbers in the refrigerator? Or don’t you put garlic on the balcony ?!

These are the habits we inherited but turned out to be wrong. Do not be upset, as we have brought you some information and tricks that will keep your vegetables and fruits fresh, just keep reading the article and you will be really surprised.

1- Do not wash vegetables and fruits before storing them

When you wash vegetables and fruits before storing them, whether in the refrigerator or in the cupboard, you are thus removing the outer layer that protects them and thus are more susceptible to rotting, and in the event that they are dirty or dusty, it is preferable to wipe them with a dry cloth.

2- Fruits and vegetables prefer a dry environment

The percentage of fruits and vegetables rotting increases when the surrounding environment is humid. Here is this trick where you can put a paper towel (tissue) inside the fruit and vegetable container and thus you have ensured its presence in a dry environment because the tissue will absorb the excess moisture.

3- How to properly store avocados

An unripe avocado should be placed in a thick paper bag or wrap it with a piece of newspaper and keep it at room temperature until it is ripe, and after it is ready, put it in a plastic bag and keep it in the refrigerator and with happiness and cure.

4- Do not put certain types of fruits and vegetables in the refrigerator

It is really a surprise, as some fruits and vegetables like peppers, cucumbers, and tomatoes should not be put in the fridge! Have we been storing them all this while wrong ?! The answer is yes because when you store peppers in the refrigerator, they lose their moist texture and also cucumbers and tomatoes become sticky when stored in the refrigerator.
Remember that fruits and vegetables should not be stored in the refrigerator until they are fully ripe, and if you do the opposite, they will spoil quickly.

5- Wrap the banana stems

If you put the banana in the refrigerator, it will quickly turn black and lose its flavor, but you can alternatively store it at normal room temperature but wrap the top with plastic wrap for food packaging to prevent air leakage.

6- Store vegetables, whether sliced ​​or peeled, in water

You can actually keep your vegetables fresh by peeling them or cutting them into slices and putting them in containers with a small amount of water and putting them in the refrigerator like carrots and celery.

7- Store fruits and vegetables in the least refrigerated part of the refrigerator

Of course, there is no warm part in the refrigerator, but we mean the place most not exposed to low temperature in the refrigerator, such as the refrigerator drawer. If you want to keep the flavor and aroma of fruits longer, keep them this way.

8- Certain types of fruits and vegetables should not be stored together

Certain types of fruits and vegetables should not be stored together because there are some types of fruits and vegetables that produce ethylene when ripe, including bananas, apricots, melons, pears, peaches, mangoes, and tomatoes, while there are other fruits and vegetables that are sensitive to ethylene and become more susceptible. For rot and damage due to this substance such as apples, eggplant, watermelon, potatoes, pumpkins, carrots, and broccoli (green cauliflower), so care must be taken when storing vegetables and fruits together.

9- Store potatoes and onions in different and separate places

When you store onions and potatoes together, the onions begin to sprout and become inedible.

10. Garlic and onions love dark

Garlic and onions are the best friends of darkness, so if you don’t have a dark place, you can put them in paper bags with some holes in them, so you can protect them from light.

11- Potatoes will spoil if you keep them in sunlight

Potatoes should be stored in a dark, dry place such as a wooden or plastic box, or in baskets, but be careful to keep them in sunlight so that they do not begin to rot.


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