Skip to main content

How to select fresh fruits from supermarkets? Series #2

If picking a ripe and fresh fruits feels like a completely daunting task, I can assure you that you're not alone. Sometimes this choice feels more like a leap of faith, where you cross your fingers and hope for the best.

But there are ways to discover the sweetest, ripest, juiciest fruits, and to pluck them from the heap.

Here's how I pick the best fruits.


How to Choose

  1. Hold a bunch by the stem. 
  2. Shake gently - if grapes drop off the stem, they have been in storage for too long. 
  3. If the grapes are firmly attached, are plump and bright, they are fresh.


  1. Soft
  2. Wrinkled
  3. Leaky grapes with brown, dry stems
  4. Grapes with bleached stem ends.


How to Choose

  1. Choose kiwis with flesh that yields slightly to pressure. 
  2. To check this, hold the kiwi between your thumb and forefinger, and gently squeeze or apply pressure. 
  3. A ripe kiwi at the peak of its sweetness will be a little soft and will give slightly to the pressure
  4.  If the kiwi feels a little too tough and does not yield to the gentle pressure, then the kiwi is not yet ready for consumption as it still has not yet fully ripened.
  5. Check for the exterior characteristics of the kiwi.
  6. Smell: Ripe kiwifruit should have a fragrant citrus smell.
  7. Feel: Ripe kiwifruit should feel plump to the touch.
  8. Texture: The skin of ripe kiwifruit should be smooth and taut.
  9. Color: The color of ripe kiwifruit should be consistently light green-brown all over.


  1. Shriveled or wrinkled skin, as this is an indication of water loss and loss of nutrients.
  2. Discoloration, bruises, mold, damp and overly squishy spots, as these indicate that the kiwi might be overripe or spoiled already.
  3. Wrinkled, moldy, or excessively soft


How to Choose

  1. Colour: It should be light green. Not dark green, not yellowish green, and certainly not full-on yellow. There should not be any artificial ripening marks, it ruins the taste. Dark Green to Yellow is the continuum of ripeness from less ripe to ripe.
  2. Hardness: Firm, but not rock hard. Too soft is over ripe. Too hard is not yet ripe enough.
  3. Smell: Hard to describe, but it will have a slightly sweet smell that you will be able to tell apart from others. If the smell is too strong, it is over-ripe.
  4. Try to err on the side of less ripe, because guavas will continue to ripen in your kitchen.


  1. Hard, all green fruit.


How to Choose

  1. Choose a lemon that’s heavy for its size and has a pleasant fragrance.
  2. The skin should be bright yellow with no wrinkling. 
  3. A thinner-skinned lemon will yield more juice while a thicker-skinned one may be better for zest. 
  4. Be sure to check that the lemon is not too soft and has no signs of white or green mold. 
  5. Small blemishes and spots won’t affect the juice.


  1. Dark yellow or dull
  2. Shriveled, moldy, soft, or punctured. 
  3. Coarse skinned fruits = less pulp.


How to Choose

  1. Choose one that is evenly colored, mostly a deep red.
  2. Hold the nectarine in your hand and lightly squeeze. If the fruit gives too much, it is too ripe. 
  3. Squeeze it a little bit. If it is rock hard, it is not ripe and will be dry inside. 
  4. If it is very soft, it is too ripe and will be messy. 
  5. Repeat until you find one that is squeezable without too much give.
  6. Once you have found a fruit with the right consistency, check the skin for bruises, soft spots, and other defects.


  1. Hard, dull, shriveled
  2. soft, punctured, or with a cracked skin.


How to Choose

  1. Look for a lot of yellow and red colors on the green skin.
  2. Squeeze the papaya gently; it should give a little if it is ripe.
  3. Smell the fruit at the base where the stem was once attached; you should be able to smell a genuine papaya scent.


  1. All green, mushy, bruised or rough-textured. 

Popular posts from this blog

Weekend with Home Chefs #3 - David D'Souza

Welcome to the third episode of the "Weekend with home chefs series". In this episode we are introducing to you Mr. David D'Souza, a home chef with a great passion towards cooking and enjoys Goan cuisine very much.
Before proceeding to the interview, you will have to know a bit about the Goan food. It's spunky; it's got personality and is seriously addictive! Authentic Goan food is one of the biggest reasons tourists flock to this glorious tourist destination.  A brief introduction to Goan Cuisine It's a potpourri of flavours: beef, pork, coconut, jaggery, cashew and an endless variety of seafood. A lot of Goan dishes like Prawn balchao and Sorpotel are well known and relished around the world.

Goan food has many similarities with Portuguese food and this is mainly because of Portuguese inhabitants who lived there for almost 450 years. Goans didn't take after their prominent use of garlic in every dish, but definitely latched on to their flair for bread-…

Weekend With Home Chefs #4 - Melissa Martins

Once again Chef’s Special series, introducing Melissa Martins from Vasco De Gama, Goa a culinary expert and pastry chef bringing baking to life … from developing and inventing recipes to sampling some of the finest ingredients, confections, spices and sweets, there is, admittedly, much to love about a gig like this….

Introduce yourself – tell us a bit about yourself My name is Melissa Martins. My little home enterprise named after my daughter RENEES GOODIES specializes in baking and cooking varied types of cuisines. I am based in Vasco da Gama, Goa but my unequaled palate of sight, taste, and touch has been displayed through my creativity in baking and cooking enabling me to cater across Goa. I am a passionate foodie who loves cooking and baking, with a mix of creativity and talent , the food business has become a full time career spanning a spectre of 20 years.. I specialize in wedding cakes, traditional Goan food etc. ensuring every event that I cater to is an unique experience wi…

Handpicked Vegetarian Restaurants in Dubai

Yea. I am trying to be a vegetarian for some time. Found time to visit few restaurants in Dubai to try some different and authentic vegetarian delicacies. I am a hardcore non-veg eater but after visiting all these places I felt like I am falling in love with vegetarian food. Here comes my personal favourites. 1. Rasoi Ghar
A hidden gem! First impressions... It is packed! I do not exaggerate when I say that there were hoards of families just waiting and waiting for a table.

Good ambience and good food. It's a Thali concept restaurant with Gujarati and Rajasthani food. Reasonably priced at AED 45. Along with a wide variety of everything what you will love is the staff. Right from the hostess to the servers, they are all pleasant and love to feed you . So if you have a big appetite and do not have much time to waste . This place is a must try. They are all proactive and you will be done before you know it.

We started off with a glass of jaljeera followed by a platter of snacks! Whic…