Sometimes you want to know if the fruit you are eating is actually ripe. Especially if you’re eating it raw or in a salad, you want to make sure that it’s at the peak ripeness (flavour and sweetness) and that it will taste good and not be sour, starchy, bitter or pasty and inedible.
Here I show you how to tell if your most common fruits in North America are ripe and when you want to eat them.
I couldn’t tell from my perspective what the banana would look like when I peeled it. What I meant was that the speckled spots do not mean that the banana is bruised or gone bad inside. The banana has a small discolouration from being knocked before it ripened.
Let me know what you think! Did you learn anything new?
thanx again, V.
just wanted to know: how do you know if your avocado is ripe? so often i buy them & outside they look ok but inside they are full already of fibrous reedy ‘veins’; or one side is completely bruised. once i bought an avocado; should we store the avocado in the fridge before cutting it open or leave it out in a moderate temperature kitchen?
any thoughts on this?
thanx,
/m.
There’s no way that I can tell if it’s veiny and dark inside. You have to buy avocados in season, I think the season is similar to mango season and goes from spring to summer. I have bad luck with avocados buying them out of that season, they don’t taste good and get all stringy.
You have to let it ripen on the counter until it’s soft when you press it with your hand. Then store in the fridge if you won’t use it that day. If you let it get really squishy it will bruise and start decomposing, so you have a fine line between ripe on the counter and then storing in the fridge for a day or two before you use it.