michael s
(Michael S)
#1
according to scientists at the USDA.
Look for: Ripe bananas have uniform yellow skins or small brown
freckles, indicating they are at their sweetest. Avoid any with evident
bruising or split skins.
How to store: Keep unripe bananas on the counter, away from direct heat
and sunlight (speed things up by placing green bananas in an open paper
bag). Once ripened, refrigerate; though the peel turns brown, the flavor
and quality are unaffected.
BEETS
What’s inside: Nitrate, which may help lower blood pressure.
Look for: Smooth, deep-red surface that’s unyielding when pressed.
Smaller roots are sweeter and more tender. Attached greens should be
deep green and not withered.
How to store: Remove the leaves (which are great sautéed in olive oil) and
store them in a plastic bag in the fridge for no more than 2 days. The
beets will last in the crisper for up to 2 weeks.
BELL PEPPERS
What’s inside: All bell peppers are loaded with antioxidants, especially
vitamin C. Red peppers lead the pack, with nearly three times the
amount of vitamin C found in fresh oranges. A single serving also has a
full day’s worth of vision-protecting vitamin A.
Look for: Lively green stems. Lots of heft for their size, with a brightly
colored, wrinkle-free exterior.
How to store: Refrigerate in the crisper for up to 2 weeks.
CABBAGE
What’s inside: More than half your vitamin K requirement in just 1 cup.
Look for: Tightly packed, crisp, deeply hued leaves free of blemishes.
Should feel dense when lifted; it’s best that the stem not have any
