How To Choose Your Favourite Fruits and Vegetables

Here in the Caribbean, we’re fortunate to have a vast selection of fruits and vegetables throughout the year. Of course, some fruits are more prevalent at certain times than others. For a seasonal summary of Caribbean fruits, check out our article, A Different Type of Calendar: 12 Months of Fruits.

Notably, some tropical fruits are accessible throughout the region. However, those that are not indigenous are usually imported from neighbouring islands. Additionally, many greengrocers and supermarkets maintain a steady supply of fruits grown in colder climates. Apples, grapes, kiwis, berries (of all kinds) and peaches are as common as mangoes.

The vegetable offering is similarly extensive, especially since tubers, which are highly favoured in the Caribbean, count among them. Such a list would include carrots, pumpkins, potatoes, plantain, okra, dasheen, breadfruit, and others.  

With such an array of fruits and vegetables, one would think there would be no problem, but there is. Do you ever feel a smidgen of apprehension when choosing an avocado or watermelon? Many people sometimes find it challenging to determine the freshness, ripeness or overall quality of certain fruits or vegetables. Sometimes, they may appear ready—with over-zealous vendors advertising they are—but you later discover they weren’t.

So, how do you prevent such a thing? By choosing wisely, and we want to help with that. In this article, we’re discussing some of those hard-to-tell fruits and veggies and giving you helpful tips to guide your selection. Let’s get started.

FRUITS

Avocado. Did you groan? We did. Avocados are a delicious complement to pretty much any dish. They’re delightful in salads and don’t need any embellishment. However, getting that right balance of ripe firmness can be a challenge. We’ve often cut into the pear too early, and it’s hard and rubbery, or too late, and it’s ripe and mushy. When ready, the Hass, which becomes deep purple or brown, is the easiest to choose. However, if it’s a variety that maintains green skin, then the darker the green, the better. Additionally, it’s ripe if it yields to gentle pressure. 

Watermelon. Many of us have bought sliced portions or whole watermelon only to be disappointed because it was not as sweet as we had hoped—of course, we still ate it because we love this fruit. Here’s the ‘dish’ on how to pick a good watermelon. When buying sliced portions, buy those that display deep red flesh. Avoid pieces that may display white lines in the meat. If opting for the whole fruit, choose one with dark, dull skin, with cream or pale-yellow lines. Next, weigh it in your hands; it should be as heavy as it looks. After matching its size to its weight, hold it to your ear and tap with your knuckles. Listen for a dense retort. If it is hollow or metallic, it’s not ready.

Melons (Honeydew and Cantaloupe). These can also be tricky. When picking a melon, look closely at the rind and choose one that’s cream-coloured or yellow. The more yellow, the better. Also, ripe honeydew melon has a waxy exterior. Press gently with your thumb into the dry area where the stem was attached. It should be soft, giving slightly but not too much. Both should have a weight that matches the size. Of course, avoid any with blemishes, indentations, or unusual shapes.

Apples. There’s the adage that an apple a day keeps the doctor away. We don’t know if it’s true, but most of us don’t require such motivation to bite into a juicy apple—we love it! However, what can diminish the joy is a soft, sandy one…yuck! How can you tell if you’re getting your money’s worth? In addition to selecting shiny, smooth ones, check for firmness. Now do so delicately so as not to mar the stock. Press gently, ensuring it does not give to pressure.

Mangoes. This fruit is a Caribbean staple. They can be found throughout the region, and while we may share some types, others seem to be indigenous to specific territories. Nevertheless, we love them, and for those who buy them (sometimes we want variety), choosing one just got easier. Yes, you want to ensure there are no scratches and it’s taut. However, if it’s green, it’s guaranteed to be firm. Therefore, sniff it at the stem. If it’s ripe, the sweet aroma will assault your senses. If you must sniff more than once, it’s definitely not ready.

VEGETABLES

Okra. Although technically, it’s a fruit (it has seeds), we’ve placed it among the vegetables because it’s usually cooked like a vegetable. Okro, as it’s called in Caribbean parlance, is very popular throughout the region. We love it steamed, fried, blended in a tasty callaloo, or mixed with rice and pigtail. It offers significant benefits, like reducing the risk of diabetes and heart disease. We know that’s good news, so for those who may want to add this fruit/veggie to their diet, we want to help. Typically, the issue when buying okras is determining when it’s right. The solution is to try bending the tip. Don’t snap it off, as vendors won’t take kindly to you doing so. Instead, move it gently to see if it’s supple. You’ve got a winner if it bends easily from side to side. If it’s resistant or hard, move on to the next step. 

Tomatoes. Tomatoes, like okras, are fruits but are similarly cooked like vegetables, so we’ve placed them here. That said, nothing beats fresh, locally grown tomatoes. One significant benefit is that it’s much easier to tell if they are ready. Choose those that are entirely red, free of bruises, and firm to the touch. Please don’t squeeze. When they’re a bit green or yellow at the base, it generally means they need to ripen. They can still be purchased, but you’ll need to give them a day or two to be ready.

Eggplant. Buying the perfect eggplant is easier than you think. First, the skin should be smooth without dints or bruises, which often result in discolouration. Next, it should be firm but not hard and weigh slightly more, not less, than its size indicates. Also, pay attention to the stem, which should be bright green and devoid of mould.

Sweet potato. The trick to shopping for sweet potatoes is to pay close attention to the skin. However, inspect for more than wrinkles or blemishes. Look for tiny holes or tunnels caused by insects like weevils and wireworms. Sometimes, the hole or tunnelling is superficial, and you can cut around it to use the root. At other times, it can be deep, causing inner rotting. Therefore, it’s best to avoid potatoes with broken skin.

Butternut squash. Usually imported to the islands, this vegetable has a growing fan club. Possibly because it’s so dynamic, it’s lovely steamed, roasted or baked. It also makes a delicious soup. It’s choosing the right one that can be problematic. First, we want all the bang for our buck, and that hollow end, though excellent for stuffing, can impact how much flesh we actually get once the skin is removed. So, here’s what you do. Select one that’s tan with smooth skin. If it’s cream-coloured, pale or last green spots, it’s not ready. Also, the rounded end is hollow inside, so choose one that is a good length because there will be more flesh.

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We know we could add many more fruits and vegetables to this list. Still, these are an excellent place to start, as they tend to be challenging for many people. Which other fruits or vegetables would you have liked to have seen on this list? Do let us know in the comments.  

Sources: Avocados from Mexico, Martha Stewart and The Mediterranean Dish.