Summer is the season of hot afternoons, children playing all day long in the yard, barbeques in the evenings, and delicious fruits and vegetables. Each period of the year, it is important to select produce based on seasonal availability in order to obtain the freshest, most nutrient dense products available. In the summer, blackberries, blueberries, nectarines, peaches, plums, raspberries, watermelon, eggplant, and tomatoes are fruits in the peak of their flavor. Summertime vegetables include beets, broccoli, corn, cucumber, green beans, summer squash, and zucchini.
To obtain the absolutely best pieces of produce available, it is essential to know a little about the type of fruit or vegetable being selected. For fruits such as blackberries, blueberries, and raspberries, the berries should be dry, plump, and free of mold. These berries are antioxidant powerhouses and perfect for sprinkling in yogurts and cereal, as well as a quick snack. For fleshier fruits like peaches, plums, and nectarines, it is recommended to ones that give with gentle pressure from the hand. Both peaches and plums ripen and get softer at room temperature but will not gain any additional flavor or sweetness once disconnected from the tree. Watermelons, as evidenced by their different composition, have different requirements for selection. Watermelons that are yellowish on the underside and have a dried stem should be avoided. On the other hand, watermelons with a green stem should be left alone as well because they were probably cut too early and are unripe. Eggplants, technically a berry and therefore a fruit, should be firm, free of blemishes, and used within several days of purchase. Tomatoes should be firm and bright red. It is important to never refrigerate tomatoes, as it destroys their flavor and texture. » Read more: Summer Fruit And Vegetable Selection
