A Word from our Nutritionist!
Enjoy “In-Season” Fruits and Vegetables!
You can usually find which fruits and vegetables are in season by visiting a local farmers market. These foods are guaranteed to be fresher, which means more nutrients and less coatings such as waxes that even organic fruits and vegetables have when shipped long distances.
Here are some popular choices for Summer Fruits and Vegetables-
Buy beets with greens still attached.
Greens should be colorful and not wilted.
Look for dark, plump berries.
Lift container to check for mold in the bottom.
As with all berries, check container for mold.
Fresh broccoli has a compact head and dark green color.
Sort through cherries by hand.
Pick mold-free, plump cherries with vibrant color.
Avoid limp or bruised cucumbers.
Choose firm, unblemished eggplants.
Use within a few days of purchase.
Avoid picking dried-out beans.
Use quickly, since they don’t keep long.
Find nectarines soft to the touch.
Check for bruises and/or green spots.
Pick peaches without bruises or marks.
Ripe peaches will give to gentle pressure.
Ripe plumbs feel plump and not too hard.
Raspberries should be plump and deep red.
Look for squashed berries inside containers.
Check firmness and look for blemishes.
Look for firm, bright, strong-smelling tomatoes.
Never refrigerate, as this destroys taste and texture.
Ripe watermelon is yellowish on the underside.
A good watermelon has a dried-out stem; a green stem indicates under-ripeness.
MS, HHP, PES, CPT