It amazes me that I have amassed so many morsels of food related trivia that when someone asks me a simple question such as ” How do you buy a ripe mango? ” for instance, I am a bit suprised at such an easy one. Let me set the record straight as well. This has nothing to do with my feeling superior for knowing the answer. In fact, I attempted to roast winter squash and pumpkins for the first time for my husband and later realized the disastrous attempt was due to the simplest of facts. I had purchased decorative gourds instead of their edible counterpart. So no, I do not consider myself the know it all. As spring ends- its Texas after all- and we gear up for the wonderful summer markets and stores selling the very best they have to offer, I would love to share a few tips for chosing the oh so best out of the mountains of splendid summer offerings. These are the trickiest and the few most asked about.
*Note: If you happen to be the one who does the shopping, price is the best indication of seasonality I find. If Mangos are 2 usd now, then during the summer months ( esp. Aug. ) they will/should be 1 usd. You might find this to be helpful if like me you know what something should cost, at its peak. ( and equally for later or earlier seasons such as if asparagus can be found for 2.99 pd usd, then if its selling at 4.99 pd usd, you might assume it isnt in season. ) The least expensive veg’s and fruits are usually the seasons stars.
Mango: I never buy a mango generally and expect perfection, except in the latest of summer months. If you do happen to see them offered, break off the stem cap and if it breaks away easily, is reasonably soft and smells like mango syrup, then there is a chance it will taste divine! If you pick one up, and its little stem cap is already gone, and it isnt mango season yet ( july. aug ), then assume someone else in the know has picked its wee spot and decided to toss it back. Might I suggest you do the same.
Tomato: Do Not Buy Except in Late Summer, Such as August! (Unless you don’t mind the pretty wee packaged ones, and then anytime of the year those are acceptable ). Choose only the firmest and the brightest red, unless of the heirloom variety which then pick the ugliest, and you should be ok. The trick here is the opposite from the mango. Take the stem and if it pulls off easily, its probably mealy and not very good. Firm Firm stem. And of course Never place a tomato in the fridge. It will ruin very quickly as its flesh is mostly water and will not enjoy the inconsistency of the temp.
Avocado: Okay, my personal fave. I eat half of one almost daily… I only buy the Hass variety for their velvetty, buttery texture. Choose one whose stem cap comes off easily but doesnt just fall off if you touch it. Also the av should be firm in the palm of your hand, not fingers, and slightly give but REBOUND if you want to eat within a day. Not giving, for later consumption and not rebounding for tossing back. ( meaning you can leave a dent) If you want to ripen quickly, place near fruit or onions as they will let off a gas that will speed the process, and leave out of fridge which will prolong the ripening.
Peach: Mais, bien sur, la peche. This, my favorite of fruits, is similar in picking as I. Soft and wonderfully smelling on the outside, firm to the grasp ( well lets say I once was) but giving ever so slightly, and quite tough in the middle. A perfectly ripe peach will usually have a lifespan of mere moments, this being the ONLY thing I don’t have in common with the stoned fruit. I am quite fond of the Fredricksburg peaches, being a native and a true devotee of this famed Texas region.
