- Fruits & Veggies Primer
- About Mix It Up
- Eating Fruits & Veggies
- Order Materials
Small, firm, dark red, cherry-like fruit.
Keep uncovered at room temperature for a few days or refrigerate washed fruits in a ventilated container for 1 to 2 weeks.
Fresh fruits may be eaten plain or pressed into juice, jams and preserves.
Well shaped, smooth skinned fruit that is free of bruises. Brownish freckled areas do not affect flavour.
Store in perforated plastic bags in the refrigerator crisper. Cold, humid storage ensures that apples maintain their crispness, juicy texture and full flavour. Apples soften 10 times faster at room temperature.
Rinse and eat. To prevent browning, coat cut surfaces with lemon juice.
Plump, fairly firm fruit with as much golden orange as possible.
Cover, refrigerate unwashed ripe fruit for up to one week. Ripen firm fruit at room temperature until it yields to gentle pressure.
Rinse. Cut fruit lengthwise around pit and gently twist to separate halves. Blanching removes skins.
Ripe, soft fruit. Avoid fruit with dark sunken spots or bruises. Colour and texture depend on variety.
Cover and refrigerate ripe or cut fruit for up to five days. Ripen firm fruit at room temperature until it yields to gentle pressure.
Rinse, remove pit by cutting lengthwise around seed. Gently twist to separate halves. Peel skin. To prevent browning, coat with lemon juice.