Choosing & Preparing Fruit
Choosing & Preparing Fruit
Here are some tips from Foodland Ontario for choosing fresh Ontario fruit from your local grocer:
Strawberries: completely red with no white or green spots with a sweet smell. Avoid crushed berries and juice-stained containers. Before cutting, gently rinse under cold running water, pat dry with paper towels.
Blueberries: fairly firm with a sweet smell. Purchase smaller lowbrush blueberries as fresh as possible. Bring to room temperature before serving.
Cherries: supple exterior with a bright colour. Keep cherries dry, as their juice can spoil the fruit around them. Refrigerate immediately to preserve the fruit and improve the flavour.
Grapes: plump and smooth with full, even colouring, firmly attached to the stem. Wash just before serving; fruit will deteriorate, if done earlier.
Nectarines: plump, firm (but not hard), relatively heavy with a smooth skin. Look for bright colour and sweet, fruity scent. Refrigerate in single layer and eat within a week.
Peaches: relatively firm, smooth skin, sweet aroma and clear peach background colour. Avoid wrinkled skin or greenish tinge at the end.
Plums: full, smooth, relatively heavy with good colour. Should yield to pressure and have a "plumy" sweet fragrance. Ripen at room temperature in a loosely closed brown paper bag.
Raspberries: choose firm, dry berries with no trace of mildew. Refrigerate as soon as possible. Gently rinse under cold running water and lightly drain on paper towel.
Storing & Uses for Fruit
Here are some helpful hints from Foodland Ontario for storing fresh Ontario fruit, to prepare these sensational recipes all year:
Strawberries: may be frozen whole or sliced, with or without sugar, for up to 12 months. Before using, thaw at room temperature.
Blueberries: freeze whole, in a single layer. Lowbush berries are best for blueberry pies.
Cherries: will keep frozen for 10-12 months. Wash and dry cherries and put on a cookie sheet in freezer. When frozen, move cherries to freezer bags.
Grapes: will keep for a week, refrigerated, loosely wrapped or in ventilated plastic, in a single layer.
Nectarines: are best if eaten fresh or as a recipe ingredient.
Peaches: can be frozen for future use. Cut into slices and put on a cookie sheet in freezer. For easier storage, move slices to freezer bags.
Plums: can be enjoyed raw, whole or as a main course garnish. Prune plums are well-suited to baking and sauces.
Raspberries: freeze whole, in a single layer. When frozen, move to freezer bags for easy storage.
Visit www.foodland.gov.on.ca for more information