DID you know that different coloured fruits and vegetables contain different phytochemicals that have varying nutritional benefits?
As we all know fruits and vegetables are the cornerstones of a healthful diet because they are healthy and good for us.
When you buy produce, you want the most for your money right?
The good thing about buying fruits and vegetables is that it doesn’t have an expiry date but but remember it is perishable and should be used while fresh.
In this week’s shopper we will look at some shopping tips on how to buy vegetables and fruits by website www.foodsafetyfirst.com.au.
Don’t buy produce that is bruised or damaged because it is a great place for bacteria to hide and spread rapidly to the rest of the fruit or vegetable. Damaged produce is less nutritious and less tasty.
Before selecting, give produce a light squeeze — if it is ripe give a bit under pressure. No fruit except apples should be rock-hard.
Fruits such as pears, bananas and avocados continue to soften after picking if left at room temperature.
Smell your fruit — a sweeter fragrance indicates ripeness in your fruit.
Choose smaller pieces of fruit — smaller fruit is typically sweeter.
Choose vibrant, colourful produce — select a diverse range of colourful produce.
Buy produce seasonally — Not all fresh produce grows year-round. Fruits and vegetables that are in season are both better quality and less expensive.
Compare the price — check the price difference. Selecting the goods yourself allows you to select better quality fruits and vegetables.
Separate your fresh fruits and vegetables from your meat, poultry and seafood. Blood and juice from raw meat could contain pathogens that have the potential to contaminate.
Give fruit and vegetables a light rinse before consumption — giving your produce a quick rinse reduces our exposure to potentially harmful microorganisms and can wash away chemicals and nasty pesticides.
