- Fruits & Veggies Primer
- About Mix It Up
- Eating Fruits & Veggies
- Order Materials
Melon with a deeply netted, yellow-gold rind. Ripe fruit yields slightly to gentle pressure and has a musky fragrance.
Refrigerate cut or ripe fruit in a sealed container for up to three days. Ripen at room temperature, loosely covered.
Rinse, halve and scoop out seeds. Scoop out flesh or peel and cut as desired.
Firm, glossy unbruised fruit. Browning on the tips of the ridges is a sign of ripeness.
Cover and refrigerate unwashed ripe fruit for up to 2 days. Ripen at room temperature until skin is golden and ribs are tinged slightly brown and sweet smell.
Wash, dry and cut crosswise into thin slices. Crisp, juicy flesh with sweet tart flavour heightened if sprinkled with a little salt. Use as a garnish for meat dishes, appetizers and in salads.
Fruits that are yellow-green, firm and without blemishes. Dark spots and splotches should be avoided.
Cherimoyas will ripen at room temperature for a few days until softened. They can then be tightly wrapped and refrigerated for up to 4 days.
The pulp of the cherimoya is the only edible part, so remove the seeds and peel before eating. Halve the fruit and spoon the inside from the shell. Cherimoyas are best served well-chilled.
Plump, bright, coloured fruit. The deeper the colour the sweeter the fruit. Avoid very soft or shrivelled cherries.
Arrange unwashed on paper towel in shallow pan. Cover and refrigerate for up to three days.
Rinse. Remove stems and pits. Eat raw.
Soft clementines that are free of blemishes and wrinkles, and have even coloration.
Store clementines in a ventilated container. They can be kept in a refrigerator or some other cool, dry place for up to a month (or at room temperature for two or three days).
Clementines are usually eaten fresh or as a salad topping. They can also be incorporated into a number of sauces, cakes and other desserts.
A whole coconut that you can shake it up and down a little to see if there is water inside the coconut. If you do not hear anything, the coconut is too ripe and may taste soapy.
Store a whole coconut in the fridge for up to two months. Once opened, the coconut meat can be kept covered in the fridge for up to 7 days.
Eat coconut meat plain, or grate it for use in a variety of dishes.
Evenly coloured custard-apples which yield slightly when pressed. The ridges of the fruit may be slightly tinged with brown, but the fruit should not appear black, pulpy or withered. Avoid small (under 300g) and dark green fruit.
Store in the fridge for up to 5 days.
Custard-apples are soft when ripe and can be eaten plain or with cream and sugar.