michael s
(Michael S)
#1
PEARS
What’s inside: Belly-busting fiber and vitamin C—as long as you eat them
with the skin on.
Look for: Pleasant fragrance with some softness at the stem end. The skin
should be free of bruises, but some brown discoloration (russeting) is
fine. Firmer pears are preferable for cooking use.
How to store: Ripen at room temperature in a loosely closed brown paper
bag. Refrigerate once they’re ripe and consume within a couple of days.
PINEAPPLE
What’s inside: Bromelain, an enzyme with potent anti-inflammatory powers
and blood-thinning properties. It’s used to treat arthritis.
Look for: Vibrant green leaves with a bit of softness and a sweet fragrant
aroma from the stem end. Avoid spongy fruit with brown leaves or a
fermented odor.
How to store: Keep a pineapple with a weak aroma at room temperature for
2 to 3 days until it softens slightly. Then refrigerate for up to 5 days.
POMEGRANATES
What’s inside: Hefty amounts of antioxidants shown to improve sperm
quality, thus boosting fertility.
Look for: Pick pomegranates that are weighty for their size with glossy,
taut, uncracked skin that is deep red. Gently press the crown end—if a
powdery cloud emanates, the fruit is past its prime.
How to store: Stored in a cool, dry location, pomegranates keep fresh for
several weeks (up to 2 months in the fridge).
POTATOES: SWEET, WHITE
What’s inside: Potassium, which may help preserve muscle mass as we age.
Look for: Unyielding, with smooth undamaged skin. Avoid if bruised,
cracked, or green tinged. Loose spuds tend to be better quality than
