“Are these bananas ready to eat?”
1
TROPIC AL
PINEAPPLE • firm, golden - yellow shell • green leaves that pull out with ease MANGOES • full, plump and round, especially around the stem AVOCADOS • slightly soft, dark green skin COCONUT • heavy for its size with liquid inside BANANAS • yellow with a few brown spots
too fresh
fresh
ripe
too ripe
2
“Are these oranges seedless?”
3
CITRUS
LEMONS AND LIMES • bright, vibrantly - colored • slightly soft KUMQUAT • firm, bright orange - colored • avoid those with a green tint GRAPEFRUIT • large, soft, but not mushy • a pleasing aroma ORANGES • smooth, vibrant, dark skin • heavy for its size NAVEL seedless, peel easily
VALENCIA great for juicing
4
“What’s the difference between all of these apples?”
5
ANJOU sweet, hint of citrus
BOSC crisp, honey flavor
COMICE buttery, sweet
SECKEL crunchy, ultra - sweet
BARTLET T common pear, juicy
ASIAN texture of an apple, pear taste
CORED FRUIT
PEARS • medium size with few blemishes • gives slighty around the stem
6
APPLES firm, uniform shape without any discolorations or bruises
7
FUJI firm and very sweet
BRAEBURN firm, crisp, and sweet-tart
GAL A crisp, juicy and sweet
GINGER GOLD creamy, mild sweet
GOLDEN DELICIOUS sweet and mild
CORTL AND crisp, slightly tart - sweet
RED DELICIOUS sweet and juicy
YORK firm, crisp, and slighty tart
GRANNY SMITH crisp, tart, and juicy
HONEYCRISP firm, sweet, and juicy
JONAGOLD sweet - tart, juicy
PAUL ARED crisp, tart, and juicy
PINK L ADY crisp, juicy and sweet
IDARED slightly tart, juicy
LODI tart and juicy
SHEEPNOSE firm, mild sweet
MACOUN sweet, juicy, and aromatic
ROME slightly tart, crisp
NORTHERN SPY crisp, juicy, and rich
CORED FRUIT
M c INTOSH slightly tart, very juicy
8
“How do you pick out a good melon?”
9
MELONS
CANTALOUPE • beige color with grey webbing, an indention where the stem should be • sweet smell, the blossom end should give slightly HONEYDEW • pale yellow - green color • sweet smell, the blossom end should give slightly CANARY • firm, bright yellow with few blemishes WATERMELON • dark green with little contrast in color of stripes, cream - colored spot • uniform shape and heavy for its size
good
ok
bad
10
“How hot are these peppers?�
11
BELL 0 heat units
POBL ANO 2,000 heat units
JAL APENO 5,000 heat units
SERRANO 10,000 heat units
TOBASCO 30,000 heat units
CAYENNE 50,000 heat units
HABANERO 200,000 heat units
GHOST 1,000,000 heat units
PEPPERS
PEPPERS firm, without wrinkles
12
“What is a shallot?”
13
RUSSET POTATO best for baking and frying
RED POTATO used in soups and stews
SWEET POTATO has a naturally sweet taste
GOLD POTATO best for mashed potatoes
BULBS firm, crackly outer skin, with a mild scent WHITE ONION mild flavor, used for cooking
SHALLOT mild, garlic/onion flavor
RED ONION mild flavor, used on raw foods
YELLOW ONION sweet, strong flavor for cooking
TUBERS + BULBS
TUBERS avoid potatoes with a green tint or ones that are starting to sprout
14