Fruit Guide

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fruit guideBuying fruit can be difficult. Is it ripe? Is it too ripe? Will it taste right? These are all questions that we all encounter when at the store. Once you get the fruit home it’s all about keeping it from going bad before you can eat it. This fruit guide will help you pick out the right ones and keep them fresh longer so you can enjoy the fruit you buy.

As with all of our guides, this fruit guide will be updated as we find more fruits to add to it.

Apples:

  • Buying –
    • Apples are available year-round (individual varieties have their own peak seasons). Select apples that are firm and have a smooth, unblemished skin that is free of any bruises. Handle gently to prevent bruising.
  • Storage –
    • Store unwashed apples in the refrigerator away from other vegetables with strong aromas. Apples can be refrigerated for up to 6 weeks. Wash before using.
  • Sample Recipes

Apricots:

  • Buying –
    • Apricots are available May through August. Select apricots that are plump and fairly firm, not hard, and are orange-yellow to orange in color. Avoid apricots that have blemishes or soft spots or that have a pale-yellow or greenish-yellow color.
  • Storage –
    • Store firm apricots at room temperature. Once the fruit yields to gentle pressure, store in the refrigerator for 2-3 days.

Bananas:

  • Buying –
    • Bananas are available all year-round. Select plump bananas that are free from bruises. The banana skin goes from green to yellow with speckles to black, depending on ripeness and how it’s stored.
  • Storage –
    • Store at room temperature until ripe, then store in the refrigerator or freeze. The skin will turn black in the refrigerator. Brush cut bananas with lemon, lime, orange or pineapple juice to prevent browning.

Berries:

  • Buying –
    • Individual varieties have their own peak seasons. Select berries that are plump. Avoid those that are bruised, mushy or moldy. Avoid packages with juice-stained bottoms.
  • Storage –
    • Berries are fragile and very perishable. Before refrigerating, sort through and discard any crushed, mushy or moldy fruit. Store unwashed berries in their containers for 1-2 days.

Blackberries:

  • For longer storage –
    • Refrigerate a single layer on a paper towel-lined baking sheet covered with a paper towel for 2 days. Freeze up to 1 year.

Blueberries:

  • For longer storage –
    • Refrigerate blueberries in their container or tightly covered for up to 1 week. Freeze up to 1 year.

Cranberries:

  • For longer storage –
    • Refrigerate in their bag for 1-2 months. Freeze in their bag for up to 1 year.

Currants:

  • For longer storage –
    • Refrigerate on paper towels for up to 3 days.

Gooseberries:

  • For longer storage –
    • Refrigerate for up to 2 weeks. Freeze up to 1 year. Remove stem and top before using.

Raspberries:

  • For longer storage –
    • Refrigerate a single layer on a paper towel-lined baking sheet covered with a paper towel for 3 days. Freeze up to 1 year.

Strawberries:

  • For longer storage –
    • Refrigerate in a paper towel-lined, moisture-proof container for 2-3 days. Freeze up to 1 year.

Cherries:

  • Buying –
    • Sweet cherries are available May through July. Peak season for tart cherries is June through July. Select cherries that are plump and firm with a shiny skin. Avoid soft, bruised, shriveled fruit or fruit that has browned around the stem area.
  • Storage –
    • Before refrigerating, sort through and discard any crushed, mushy or moldy fruit. Store unwashed cherries in a closed plastic bag in the refrigerator away from other vegetables with strong aromas for 1-2 days. To freeze, arrange in a single layer on a plastic wrap-lined baking sheet. Once frozen, transfer to a freezer container or bag. Freeze up to 1 year.

Citrus Fruit:

  • Buying –
    • Citrus fruit is available year-round. (Individual varieties have their own peak seasons). Select citrus fruit that is firm, heavy for its size and has a bright color. Avoid fruit with bruises or wrinkles.
  • Storage –
    • Store most citrus fruit at room temperature for about 3 days. For longer storage, store in the crisper drawer in the refrigerator for 2-3 weeks. Juice or grated peel may be frozen for up to 1 year.

Dates:

  • Buying –
    • Dried dates are available year-round. Peak season for fresh dates is late summer to mid-fall. Select fresh dates that are plump with a smooth shiny skin.
  • Storage –
    • Store in the refrigerator in a plastic bag for up to 2 weeks. Remove pits before using.

Figs:

  • Buying –
    • Figs are available June through October. Select plump, firm fruit that is heavy for its size and gives slightly when gently pressed. Avoid bruised, soft fruit or fruit with a sour cream. Handle carefully as figs bruise easily.
  • Storage –
    • Store unwashed figs in the refrigerator and use within 2 days. Dried figs can be stored in an airtight container for up to 6 months.

Grapes:

  • Buying –
    • Green grapes are available year-round (individual varieties have their own peak seasons). Select grapes that are plump, firmly attached to the stem and have good color for their variety. Avoid grapes that have bruises, soft spots or mold.
  • Storage –
    • Store unwashed grapes in the refrigerator in a perforated plastic bag for about 1 week. Wash before using, not before refrigeration. Grapes can be frozen and stored in an airtight container.

Kiwifruit:

  • Buying –
    • Green kiwifruit is available year-round; peak season for golden kiwifruit is June through November. Select plump fruit that yields to gentle pressure. Avoid fruit with soft spots or a shriveled skin. Firm fruit will still need to ripen.
  • Storage –
    • Store unripened kiwifruit at room temperature. To speed the ripening process, store in a paper bag with an apple or banana. Once ripened, store in the refrigerator for 2-3 days.

Kumquats:

  • Buying –
    • Kumquats are available November through March. Select fruit that is completely orange with firm and glossy skin. Avoid bruised, soft or shriveled fruit.
  • Storage –
    • Store unwashed kumquats in the refrigerator for about 2 weeks.

Mangoes:

  • Buying –
    • Mangoes are available most of the year. Select plum fruit with a sweet, fruity aroma. Avoid very soft or bruised fruit. The skin of a ripe mango is green to yellow in color with a tinge of red. It should yield slightly when pressed and have a fruity aroma at the stem end.
  • Storage –
    • Store unwashed mangoes in the refrigerator away from other fruits and vegetables with strong aromas. Keep green mangoes at room temperature out of direct sunlight until ripened.

Melons:

  • Buying –
    • Melons are available year-round (individual varieties have their own peak seasons). Select melons that are heavy for their size and have no cracks or dents in the skin. A ripe melon should have a fruity, pleasant aroma. Avoid melons that are bruised or have a strong aroma, which indicates they are overripe.
  • Storage –
    • Store underripe melons at room temperature for 2-3 days. Store ripe melons in the refrigerator for 1 week. Store cut melon, wrapped in plastic wrap or in an airtight container, in the refrigerator.

Nectarines and Peaches:

  • Buying –
    • Both fruits are available May through November. Select plump fruit. Avoid fruit with bruises, soft spots or cuts. Avoid peaches with a green background as these will not ripen or be sweet. Ripe nectarines and peaches will give slightly when gently pressed and have a sweet aroma.
  • Storage –
    • Store ripe fruit in the refrigerator for 3-5 days. Store firm fruit at room temperature until ripened. To ripen more quickly, place fruit in a paper bag at room temperature. Freeze for up to 1 year.

Papayas:

  • Buying –
    • Papayas are available year-round. Select papayas that have a golden yellow skin. Ripe fruit will give slightly when gently pressed and have a sweet aroma. Avoid bruised, soft or shriveled fruit.
  • Storage –
    • Store ripe fruit in the refrigerator for 3-4 days. Store fruit that has slightly deep skin or firm fruit at room temperature until ripened.

Pears:

  • Buying –
    • Pears are available year-round. Peak season is July through January. Select pears that are plump. Avoid those with bruises, soft spots or cuts. For some varieties, the color of the skin will change as the pear ripens. Select firm pears for baking. For eating, select pears that give slightly when gently pressed.
  • Storage –
    • Store unwashed ripe pears in the refrigerator away from other fruits and vegetables with strong aromas for 3-5 days. To ripen firm pears, place in a paper bag at room temperature for 2-3 days. Cut pears should be brushed with lemon, lime, orange or pineapple juice to prevent browning. Freeze for up to 1 year.

Persimmons:

  • Buying –
    • Persimmons are available October through February. Select plump, slightly firm fruit with smooth, glossy skin; the cap end should still be attached. Avoid fruit that is bruised or has buts in the skin.
  • Storage –
    • Store ripe fruit in the refrigerator for up to 3 days. To ripen, place in a paper bag at room temperature for 1-3 days.

Pineapple:

  • Buying –
    • Pineapple is available year-round. Select pineapple that is plump and fresh looking, is slightly soft and has a sweet fragrance. Avoid fruit with dry or brown leaves, bruises and soft spots.
  • Storage –
    • Store ripe fruit in the refrigerator for up to 4 days. Refrigerate cut fruit in an airtight container for up to 3 days.

Plums:

  • Buying –
    • Plums are available June through November. Select plump fruit. Ripe plums will give slightly when gently pressed and have a fruity aroma. Avoid hard, bruised, soft or shriveled fruit.
  • Storage –
    • Sore unwashed ripe plums in the refrigerator for 3-5 days. To ripen, place in a paper bag at room temperature for 1-3 days.

Pomegranates:

  • Buying –
    • Pomegranates are available September through January. Select fruit that is heavy for its size and is fresh looking. Avoid bruised, soft or shriveled fruit.
  • Storage –
    • Store at room temperature out of direct sunlight for several weeks. Refrigerate for up to 3 months. The seeds may be frozen in an airtight container.

Rhubarb:

  • Buying –
    • Rhubarb is available April through June. Select rhubarb that is firm and crisp. Avoid limp stalks.
  • Storage –
    • Store unwashed rhubarb in the refrigerator for up to 1 week. Sliced rhubarb can be frozen for 9 months.

Star Fruit:

  • Buying –
    • Star fruit is available from late summer to midwinter. Select plump fruit with glossy, golden-yellow skin. Choose fruit with wider-spaced ribs, which are said to be sweeter than the narrower-spaced ribs. Avoid fruit with browned ribs.
  • Storage –
    • Refrigerate unwashed ripe fruit for up to 2 weeks. Fruit with green-tipped ribs is unripe. Keep at room temperature until it’s yellow and has a fruit fragrance.

Watermelon:

  • Buying –
    • Watermelon is available year-round. Peak season is May through September. Select watermelons with a hard, green rind that has a dull appearance. The part that rested on the ground will be creamy yellow or white color. To test for ripeness, slap the side with the palm of your hand. A deep thump means it is ripe.
  • Storage –
    • Store in the refrigerator for up to 1 week. Store cut melon, wrapped in plastic wrap or in an airtight container, in the refrigerator.