• Well-colored for the variety (a bright red color does not mean the apple is ripe or flavorful)
• Firm, smooth-skinned
• Blemish free
• Free of Scald, a dry brown patch on the skin (although this will not affect the taste.
• The apples should smell “fresh”

Avoid:

• Apples with a musty smell
• Over-ripe or soft (these will yield slightly when squeezed)
• Apples with bruising, soft spots and holes
• Large sized apples often have mealy texture

Apples last longest when stored in the refrigerator. Because Apples are odor-sensitive and will absorb odors from strong-flavored items (such as potatoes, onions, strawberries) be sure to keep them separate in your refrigerator’s storage bin. To prevent bruising, try to keep the apples from touching one another.

30° to 32°

3 to 6 months

There are more than 12 varieties of Apricots commercially available. Exterior appearance and flavor can vary depending upon the variety, growing location, time of the season and post-harvest handling. Apricots should be purchased ripe or very slightly under ripe, they are very perishable and lose flavor quickly after being picked.

Look for:

• Plump and firm (but not hard) fruit
• Ripe fruit yields slightly to gentle pressure
• Full, bright color -generally Yellow orOrangedepending upon the variety

Avoid:

• Apricots with a greenish tinge, these will never get sweeter although they will get softer
• Apricots with brown spots, split skin and any bruising
• Fruit with a “mushy” feel

31° to 32°

1 to 2 weeks

Look for:

• Fruit that yields slightly to the touch
• Blemish free
• Heavy for it’s size

Avoid:

• Avocados with dark sunken spots or that are cracking open

If you want to use the avocado later, look for a firm fruit. Ripen an avocado by leaving it at room temperature for three to five days. Only refrigerate an avocado after its ripe; refrigerating an unripe avocado will prevent it from ripening.

37° to 45°

2 to 4 weeks

Bananas are one of the most difficult fruits to get to market. They are shipped from a plantation in the tropics and must travel for 7 to 10 days before arriving at a facility for ripening. Poor quality fruit can be caused by rough handling, exposure to ripening temperatures below 52 or above 64, low humidity, fruit size and overall age of the fruit.

Look for:

• Bananas that are firm and have a bright color
• Bruise and blemish free
• Evenly sized “fingers”
• Consistent coloring (no odd spotting)

Avoid:

• Fruit with a gray color
• Wrinkled or dehydrated stems
• Black coloring and bruises

55° to 59°

2 to 3 weeks

• Plump berries
• Blackberries that are bright, clean and fresh
• Plump with a deep color

Avoid:

• Overripe fruit (dull colored and soft)
• Immature fruit (typically red colored)
• Berries that are red colored indicate immaturity and will be tart flavored
• Blackberries in stained containers (leaky berries are also a sign of over-ripeness)

Blackberries should be stored in the refrigerator in a single layer on a shallow tray covered with a paper towel, and best when used within 1 to 2 days. They should be washed just prior to being used. Cooking blackberries actually intensifies the flavor.

31° to 32°

3 to 6 days

With blueberries, size is not an indicator of quality or maturity. Most blueberry varieties will have a powdery silver-white frost called “bloom” on the top. A lack of bloom can indicate that the berries have been handled too much or are not fresh. Blueberries will not ripen after they have been picked.

Look for:

• Berries that are blue or dark blue in color

Avoid:

• Berries that are shriveled
• Berries that are moldy
• Leaking berries

31° to 32°

10 to 18 days

• A distinct “melony” smell
• A clean, smooth indentation on the stem end (this is referred to as a “full slip”). If the edge is jagged, the cantaloupe was picked before maturity.
• A gold or yellowish tint on the rind
• A symmetrical shape
• The blossom end should give slightly with slight pressure when pressed with your thumb

Avoid Cantaloupe with:

• Any part of the stem still attached
• A green background color
• Spots or lumpiness
• Cracks or bruises
• A seed cavity that “sloshes” when gently shaken

Cantaloupes picked before they are mature will never reach full flavor

Cantaloupe should be refrigerated, especially after being cut. Throw away any cut cantaloupe that is left out of refrigeration for more than four hours. Before cutting a cantaloupe, wash the exterior thoroughly with warm soapy water. Remember, the melon was in contact with the ground as it grew so you should assume there is bacteria present on the rind.

The best and most sanitary way to cut a cantaloupe is to first cut the melon in half and scoop out the seeds. Remember to wash your knife after each time you cut through the skin. Then cut each half in half, now cut each quarter into 3 equal crescent strips, resulting in 12 “quarter moon” shaped pieces. Now slice the meat on each crescent into chunks (but do not cut through the skin). And the last step is to slice the chunks from the skin…sort of a scooping action to avoid cutting through the rind.

36° to 41°

2 to 3 weeks

• Plump, firm and shiny cherries
• Color should be a light/bright red to purplish-black dependent upon the variety

Avoid:

• Brown or dehydrated stems
• Soft or bruised cherries
• Dehydrated Cherries
• Brown skin around the stem

Cherries should be stored in the refrigerator and washed just before they are ready to be used. Cherries will absorb odors from other strong-smelling produce stored in close proximity, so unless you want your Cherries to taste like onions, keep them in separate refrigerator bins. Cherries can be frozen for later use.

30° to 32°

2 to 3 weeks

Choose clementines that are bright and shiny and have a citrusy smell. The fruit should give to light pressure and should be a bright orange color. Often, the smaller a clementine is, the sweeter it is.

Like other citrus, clementines can be stored at room temperature or in the refrigerator. They should be eaten within a few weeks of purchase.

Most cranberries are sold bagged. Choose bags that do not have any moisture on them as moisture can cause cranberries to spoil. Choose cranberries that are firm.

Cranberries can be stored in the refrigerator for two to three weeks. Before using, sort and rinse in cold water.

35° to 41°

8 to 16 weeks

Grapefruit that are heavy for their size and with thin skin are usually the best quality and the juiciest. Due to handling during transportation, grapefruit often have surface defects which do not affect the quality of the fruit. But if they have rough or wrinkled skin, soft or water-soaked areas the taste or juiciness could be affected or could be signs of decay.

Grapefruit should be stored in the refrigerator and can be stored for several weeks.

50° to 59°

6 to 8 weeks

When shopping for grapes, notice those that are plump and securely attached to their stem. Withered, soft or bruised grapes should be avoided. Brown stems are also a sign of possible bad grapes.

Grapes should be refrigerated to maintain good quality. Frozen grapes are a good snack but are not a proper means for long-term storage of grapes.

30° to 31°

2 to 6 weeks

Choose guava that has good color and uniform size. The fruit should be free of defects and any signs of decay. Ripe guavas have a fragrant aroma, and the fruit should give to slight pressure.

Many guavas may need to be ripened at home. They can be kept at room temperature until they are ripe. Once ripened, place them in the refrigerator and use within two days.

41° to 50°

2 to 3 weeks

Look for Honeydew with:

• A soft, velvety texture indicates maturity
• Ripe honeydew has a creamy colored skin with a “waxy” feeling
• Symmetrical shape
• The blossom end should give with slight pressure
• Should be heavy for their size

Avoid:

• Brown spotting on the rind is typically caused by an interior temperature at some point being in the 34°-38° F range. This temperature abuse will have destroyed the flavor
• Avoid product with a hard, dead-white rind with green tint (this is a sign of unripeness).
• A rind that is soft or has bruising, decay or translucent spots

Overripe honeydew can have a bitter flavor. Honeydew melons picked before they are mature will never reach full flavor.

Honeydew melons typically need to be ripened at home for a day or two after purchase.

They should be kept at room temperature but can be placed in a warmer area to help with ripening. The rind of the honeydew melon should be cleaned with potable water before being cut and all utensils and cleaning surfaces should be cleaned and separated from other food items. These precautions help prevent food borne illness.

• Kiwifruit that “gives” slightly to firm pressure
• Plump, slightly soft fruit
• Clean, free of external blemishes and uniform in shape

Avoid:

• Fruit that is soft and mushy
• Rock-hard fruit
• Fruit with bruising or discolored indentations
• Decay or wet spots on the exterior
• Skin that is cracked

Kiwifruit is ripe when slightly soft to the touch, similar to avocados and peaches. To speed up ripening, Kiwifruit can be ripened in 24 hours if placed in a paper bag with an apple or banana. Ripened Kiwi can be refrigerated for 7 to 10 days, non-ripened fruit can be left at room temperature for 5 to 10 days.

32°

3 to 5 months

When choosing lemons, remember that the tastiest lemons are small and either round or oval. Choose lemons that are a rich yellow color and have a thin, smooth-textured skin with a light shine.

Store lemons at room temperature for several days. They can also be placed in plastic in the refrigerator for up to five months. Whole lemons should never be frozen. Fresh lemon juice should be used within a day because it loses its freshness. However, lemon juice and sectioned lemons can be frozen.

Buy limes with a glossy skin that are heavy for their size. Avoid limes with dull, dry skin or with decay from punctures or tears.

Store limes in the refrigerator. To get the most juice from limes, keep at room temperature for one hour before squeezing.

Mandarins should be a deep orange-red color without blemishes. The peel should be easy to remove. The flesh should contain very few seeds, if any. Mandarins add color and taste to fruit kabobs.

Mandarins can be kept at room temperature for up to a week or in the refrigerator for up to two weeks.

40° to 45°

2 to 4 weeks

There are over 1,000 varieties of Mangoes grown in India, China, the Caribbean, Latin America and the South Pacific., different varieties will ripen to different colors. However, once ripe, mangoes have a sweet aroma and are soft with small brown spots.

The best indication of a ripe mango will be a full, fruity aroma from the stem end. The fruit is ready to eat when it yields to gentle pressure. Another indication of ripeness is color change.

Avoid buying those with shriveled or bruised skin

The skin on Hadens and Tommy Atkins varieties will turn yellow as they ripen, but a red or orange skin color is due more to variety than ripeness.

Mangoes can be stored at room temperature until ripened and should be kept away from direct sunlight. Ripe mangoes can be stored in the refrigerator for up to a week.

A quick method to best prepare a mango is to first cut it in half and remove the pit. Then take a small sharp knife and cut a cross-hatch pattern in the flesh, being careful not to cut through the skin. Then turn the mango inside out and you will have neatly prepared cubes which can be removed by scooping off with a spoon

To bring out the best flavor, serve mangoes very cold

55°

2 to 3 weeks

Nectarines should ripen from the inside…meaning a fully mature piece of ripe fruit will be soft all the way through. Often when you pick up a Peach or Nectarine at a store you find that it is beginning to soften but the exterior seems to have about 1/16” of “give” and the rest of the fruit is hard. This fruit was picked at an immature stage and will not ripen properly. The skin and flesh of the fruit will dehydrate and turn wrinkly.

Look for a Nectarine with:

• A distinct fruity smell
• A rich color with a yellow background (White flesh nectarines should have a white background color)
• Plump and heavy for it’s size
• Yields slightly to gentle pressure
• Beginning to soften along the seam of the fruit

Avoid nectarines with the following characteristics:

• Hard
• Bruises
• Mushy
• Have a green background color
• Shriveled
• Have cracks or punctures in the skin
• Late season nectarines that have been stored too long have a light feeling and are actually dry inside

If you need to “ripen” your nectarines a bit, put them in a brown paper bag with the top tightly closed and keep them on your counter out of the sunlight for 24 to 48 hours. The bag holds in the fruit’s natural ethylene and CO2, while allowing the moisture to escape. This atmosphere speeds the natural ripening process.

Nectarines will keep for up to five days if stored in a plastic bag in the coldest part of your refrigerator. Do not store nectarines in the refrigerator until they are fully ripe, cold temperatures stop the ripening process.

31° to 32°

2 to 4 weeks

The best oranges to purchase should have heavy feel with fresh, bright-looking skin. You should avoid light-weight oranges, which probably lack much of their flesh content and juices. A spongy texture usually indicates aging and deteriorated eating quality. Also avoid any decay, soft spots or weakened area areas around the stem end.

Oranges keep best when refrigerated. They produce odors that will be absorbed by meat, eggs and dairy products, so it is best to store these products away from oranges.

38° to 48°

3 to 8 weeks

Avoid bruised papayas or those with soft areas.

Papaya can be ripened in a dark area at room temperature or by placing it in a paper bag with a banana to accelerate the ripening process. Only ripe fruit should be refrigerated for up to a week. It should be stored in plastic while in the refrigerator. Papayas bruise easily and should be handled gently.

45° to 55°

1 to 3 weeks

Choose fruits with wrinkled skin - the passion fruit skin wrinkles as it ripens. Avoid moldy fruit.

Store passion fruit in the refrigerator for up to a week.

50°

3 to 4 weeks

Peaches should ripen from the inside…meaning a fully mature piece of ripe fruit will be soft all the way through. Often when you pick up a Peach or Nectarine at a store you find that it is beginning to soften but the exterior seems to have about 1/16” of “give” and the rest of the fruit is hard. This fruit was picked at an immature stage and will not ripen properly. The skin and flesh of the fruit will dehydrate and turn wrinkly.

Look for a Peach with:

• A distinct fruity smell
• A rich color with a yellow background (White flesh peaches should have a white background color)
• Plump and heavy for it’s size
• Yields slightly to gentle pressure
• Beginning to soften along the seam of the fruit

Avoid peaches with the following characteristics:

• Hard
• Bruises
• Mushy
• Have a green background color
• Shriveled
• Have cracks or punctures in the skin

If you need to “ripen” peaches a bit, put them in a brown paper bag with the top tightly closed and keep them on your counter out of the sunlight for 24 to 48 hours. The bag holds in the fruit’s natural ethylene and CO2, while allowing the moisture to escape. This atmosphere speeds the natural ripening process.

Peaches will keep for up to five days if stored in a plastic bag in the coldest part of your refrigerator. Do not store peaches in the refrigerator until they are fully ripe, cold temperatures stop the ripening process.

31° to 32°

2 to 4 weeks

If looking for ripe fruit, choose pears that give slightly to pressure. Bartlett pears will turn a yellowish shade and have a distinct fruity aroma when ripe. Unripe pears can be bought and ripened at home.

Since pears don't mature well if allowed to ripen on the tree, they're picked and shipped green. This is done because the fruit develops a finer flavor and smoother texture when ripened off the tree. As a result , they are picked unripe but mature. Fruit that is allowed to ripen on the tree develops a coarse, woody or gritty texture. Unripe pears can be stored at room temperature in a covered fruit bowl or paper bag. They should be checked daily for ripeness. Ripe pears can be stored in the refrigerator for 3 to 5 days but should be kept away from onions and potatoes because they will absorb the odors that onions and potatoes.

At the beginning of the season, pears tend to take longer to ripen. Avoid too much heat; temperatures above 80º can cause damage to the flavor and appearance. Once pears have reached the desired firm-ripe stage they may be refrigerated at 32º - 45º. Also, just because they haven't changed color doesn't mean they're not ripe - not all varieties change color. Pears don't mature well if allowed to ripen on the tree, so they're picked and shipped green.

Most pears (other than Asian pears) are sold while still green. When selecting pears, don’t be misled by a scar or minor surface blemish- it doesn’t affect the fruit’s flesh. In fact most ripe pears have a highly russeted skin.

Avoid buying fully ripened pears unless you plan to use them immediately. Consumers may ripen pears by placing them in a paper bag and let them stand at room temperature for 3 - 4 days. Keep in mind that hard, green fruit takes 3 to 7 days to fully ripen, don’t buy hard fruit and expect it to ripen in 24 hours.

At the beginning of the season, pears tend to take longer to ripen. Avoid too much heat; temperatures above 80º can cause damage to the flavor and appearance.

Once pears have reached the desired firm-ripe stage they may be refrigerated at 32º - 45º. Also, just because they haven't changed color doesn't mean they're not ripe - not all varieties change color. Pears don't mature well if allowed to ripen on the tree, so they're picked and shipped green.

32° to 34°

2 to 7 months

Choose persimmons that are medium to large in size. They should have a uniform yellow to red skin color. Avoid fruit that has cracks or signs of decay.

Persimmons should be stored at room temperature.

32°

1 to 3 months

Since pineapple does not have stored starch reserves to convert to sugar (as bananas do), once they are picked pineapple do not ripen any further. Pulling the crown leaves IS NOT an accurate test for ripeness. The larger the fruit is, the greater proportion of edible flesh will be available

Look For:

• Crown leaves that are fresh and deep green
• A consistent, even golden background color
• A distinct, fragrant aroma …if there is no smell, there will be no flavor.
• Fruit that is symetrical and heavy for it's size
• Choose pineapples that have flat eyes

Avoid :

• Pineapples with dry, brown leaves
• Fruit with dull, yellow skin
• Pineapples that are bruised
• Discolored or with soft spots
• Mold
• An unpleasant odor
• Eyes that are dark and watery

Pineapples that have been cut or sliced should be stored in a covered container in the refrigerator.

45° to 55°

2 to 4 weeks

Avoid buying plums with skin breaks, punctures or brown discoloration. Immature plums can be placed in a brown paper bag to speed up the ripening process, but you should also avoid overmature plums that are excessively soft. When purchasing plums, make sure they have a little give when squeezed and a sweet-smelling aroma.

Avoid placing plums in the refrigerator until they have ripened completely. Storing them in the refrigerator will keep the plums from ripening fully.

31° to 32°

2 to 5 weeks

Choose heavy pomegranates as they will have more seeds and juice. Pomegranates should be ripe when picked and delivered to the grocery store.

The pomegranate has a long storage life, and actually improves while in storage. They tend to become more juicy and flavorful and can be kept in storage for up to seven months.

Raspberries should be plump and tender, but not mushy, which could be a sign of spoilage or decay. Most raspberries are sold in clear clamshell packs, which should be checked on all sides for signs of poor quality or leakage.

Once home, raspberries should be kept in the refrigerator and will last up to a week. Frozen raspberries typically become mushy once thawed, but are good when used in baking.

31° to 32°

3 to 6 days

Look for:

• Bright red, plump and well shaped
• Berries that are full red all the way up to the stem cap will be the sweetest.
• Full colored berries with a natural sheen and a fresh green cap
• Distinct strawberry smell
• Small berries are the generally the tastiest
• When shopping for strawberries, take a peek at the bottom of the container to ensure no hidden blemishes or rotting.

Avoid:

• Shriveled dried out looking berries with a dry brown cap
• Soft berries with brown spots or bruises
• Immature, green berries
• Berries with white shoulders
• Low or dull red color
• Berries with large seedy areas
• Cartons that appear stained or moist as this may indicate damage inside
• Sunken areas on the skin
• Moldy berries
• Berries with decay

Strawberries do not ripen after they have been picked.

Strawberries should be kept cold once they are purchased.

They tend to last 5 to 7 days in the refrigerator and are able to be frozen. They should be kept away from humidity and shouldn't be washed until just before use (be sure and wash them while the stems are still attached.

Allow berries to reach room temperature for maximum flavor.

32°

7 to 10 days

Tangelos should be soft, heavy for their size and have smooth skin. The fruit should be an orange, nearly red color. Avoid tangelos with dull colors or rough, bumpy skin.

Tangelos can be stored at room temperature for a few days or stored in the refrigerator for longer periods.

45° to 50°

2 to 4 weeks

Tangerines should be a deep orange-red color without blemishes. The peel should be easy to remove. The flesh should contain very few seeds, if any.

Tangerines can be kept at room temperature for up to a week or in the refrigerator for up to two weeks.

When choosing a watermelon, pick one without dents, bruises or cuts. You should hear a hollow sound if you thump on it. Pick the watermelon up and look at the underside; it should be a mild yellow color. Avoid melons with a flat side. The skin should be dull, not shiny.

Watermelon should be handled gently to avoid internal bruising. Before cutting into a watermelon, your hands and the watermelon should be washed to avoid bacterial contamination. Cut watermelon can be refrigerated up to 7 days but should be kept in an airtight container. Uncut watermelon can last up to 21 days.

50° to 55°

2 to 3 weeks