Firm, unblemished bananas. Yellow with brown speckles indicates a sweet tender fruit.
Keep at room temperature until desire ripeness. For longer storage, once ripe, refrigerate. The peel will darken but remains fresh.
Peel and eat. To prevent browning, coat surface with lemon juice. Use over ripe bananas in baking.
Firm, dry berries with a nice black colour.
Arrange unwashed on paper towel, in shallow pan. Cover, refrigerate for up to ten days. For longer storage, freeze berries for up to one year.
Rinse, remove damaged berries and eat raw. Good for use in baking or jam.
Firm, plump, dry, dark coloured blueberries with a powder blue bloom.
Arrange unwashed on paper towel, in shallow pan. Cover, refrigerate for up to ten days. For longer storage, freeze berries for up to one year.
Rinse. Remove damaged berries. Eat raw. Good in baking.
A slightly soft fruit with an even color and small globules of latex on the surface. Ripe breadfruit has creamy to yellow flesh, is slightly pasty in texture and is sweet to the taste. Unripe varieties are firm and evenly green.
The fruit should be used quickly. Breadfruit does not handle refrigeration well and should be kept in a thick bag to prevent cold damage.
Breadfruit can be eaten raw when ripe or cooked when unripe. Use common potato cooking methods to cook unripe breadfruit. The white flesh has a bread-like texture and a flavour somewhat like an artichoke or chestnut.
