michael s
(Michael S)
#1
antiviral properties.
Look for: Brightly colored fruit that’s well-shaped with smooth, thin skin.
They should feel sturdy but give ever so slightly when squeezed. Small
brown splotches on limes do not affect flavor (although they are a sign
of deterioration, and those with splotches should be consumed first).
How to store: At room temperature, in a dark location, for about 1 week or
refrigerate for up to 2 weeks.
LETTUCE: RED LEAF, GREEN LEAF, OR ROMAINE
What’s inside: Vitamin K, which is needed for blood clotting and bone
health.
Look for: Crisp romaine leaves that are free of browning edges and rust
spots. The interior leaves are paler in color with more delicate flavor.
Avoid red and green leaf lettuce with signs of wilting.
How to store: Refrigerate for 5 to 7 days in a plastic bag.
MANGOES
What’s inside: A good showing of vitamins A, B6, and C, plus fiber.
Look for: Mangoes to be eaten shortly after purchase should have red skin
with splotches of yellow, and the soft flesh should give with gentle
pressure. Mangoes for later use will be firmer with a tight skin, duller
color, and green near the stem.
How to store: Ripen at room temperature until fragrant and giving. Ripe
mangoes can be stored in the fridge for up to 5 days.
MUSHROOMS: BUTTON, CREMINI
What’s inside: Immune-boosting, tumor-suppressing complex-carbohydrate
polysaccharides.
Look for: Tightly closed, firm caps that are not slimy or riddled with dark
soft spots. Open caps with visible gills indicate consumption should be
a priority.
