Ever stood inthe produce aisle, awkwardly squeezing avocados like you’re testing stress balls, only toend upwith underripe oroverripe duds? You’re not alone. Picking perfectly ripe fruit doesn’t have tobeaguessing game—or apublic spectacle. Here’s how tochoose sweet, juicy winners every time.
1. How topick the perfect avocado without bruisingit.
Avocados are delicious, creamy fruits packed with nutrients, but picking the perfect one atthe store can betricky. They ripen quickly, and it’s not always easy totell which are ready toeat and which need more time.
Look for avocados that yield togentle pressure and vary insize, shape, and color—from green toblack. Brown markings onthe skin don’t affect the quality. Ripe avocados typically have darker skin and will feel slightly soft when squeezed with firm but gentle pressure. You can also buy green, firmer avocados and let them ripen athome.
2. The secret toripening bananas just right.
Bananas are ago-to snack—sweet, convenient, and full ofenergy. But finding ones atjust the right stage ofripeness can feel like aguessing game atthe store.
Choose firm, bruise-free bananas with ayellow peel touched with green. Ifneeded, you can ripen them atroom temperature. Bananas that are evenly yellow are ripe, but they often taste best when the first brown spots start toappear. Ifyou’d like them tolast afew more days, opt for greener ones and let them ripen athome.
3. How totell ifawatermelon isripe.
Melons are the ultimate refreshing treat, but choosing aripe, juicy one can beabit ofamystery. With somany shapes, colors, and varieties, it’s easy tosecond-guess your pick.
Look for melons with asymmetrical shape and dull surfaces—cream-colored onthe underside for watermelons. Aripe watermelon should feel heavy, have adull rind, and sound hollow when thumped. Shiny watermelons may still beunderripe. Honeydew melons should bepale tolight yellow, not green, and cantaloupes should besweet-smelling and evenly netted onthe outside.
4. Picking the perfect peach.
Buying peaches can betricky—sometimes they look perfect but turn out hard, flavorless, oralready overripe. Choose peaches with rich, deep color and asweet fragrance. They should feel firm but give slightly under gentle pressure. Avoid any with bruises orwrinkled skin—they’re past their prime.
Select stone fruit with firm skin, softer fruits are sweeter and juicier. Leave them toripen before refrigeration. Adeeper color isahint ofripeness, especially around the stem end.
5. How tospot the sweet, ripe citrus.
Citrus fruits and kiwis are full offlavor and vitaminC, but choosing ripe ones can bealittle hit-or-miss without knowing what tolook for. The secret isoften inthe scent and feel.
Aripe citrus fruit gives off astrong, pleasant aroma—sniff near the stem orgently scratch the peel tocheck for asweet orzesty scent. Firm fruits with bright, finely-textured peels are typically ripe. Redder grapefruits and pomelos with ayellow tinge are usually sweeter. For seedless, sweet oranges, gofor navel varieties.
6. How tochoose acrisp, flavorful apple.
Apples are ayear-round favorite—crisp, juicy, and perfect for snacking orbaking. But with somany varieties and subtle signs ofripeness, it’s easy tosecond-guess your choice inthe produce aisle ororchard.
Choose apples that are heavy for their size and firm tothe touch. The peel should benaturally shiny and free from bruises orblemishes. Look for vibrant color and check that the stem isstill intact—it helps the apple stay fresh longer. Aripe apple will have apleasant, sweet aroma; ifitsmells off orhas wrinkly skin, mushy spots, oroozing juice, it’s past its prime. Ifyou’re apple-picking, remember: apples onthe outer edges ofthe tree ripen first, and gently twisting them off helps preserve their freshness.
7. How topick the freshest cherries.
Cherries are asweet summer indulgence, but picking the best ones can betricky when color and size differ byvariety. Still, there are afew telltale signs tohelp you grab the freshest, juiciest bunch.
Choose cherries that are plump, firm, and vibrant incolor. While the exact shade depends onthe variety, the glossiest and darkest cherries with rich saturation and bright green stems usually mean top quality. Avoid soft orshriveled cherries and ones with brown ordry stems, asthese often indicate they’re past their prime orpoorly stored. The firmer the cherry, the sweeter the bite!
Buying ripe fruit doesn’t have tobeagamble—or asqueezing spree inthe produce aisle. With afew simple visual cues, alight touch, and alittle know-how, you can pick perfectly ripe fruit with confidence. Your future self and your fruit bowl will thank you.
