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Apples
Keep apples refrigerated (32-36°F), storing them away from vegetables, as apples produce ethylene, a ripening agent. Eat raw as a snack, or slice into a green salad with walnuts or pecans. Apples are also delicious when thinly sliced and incorporated into a sandwich with soft-ripened cheese.
Avocadoes
Ripen avocadoes in a paper bag on your countertop; when fully ripe, store whole avocadoes in a cool, dry place (45-50°F). Mash the avocadoes and add a bit of lemon juice, salt and pepper for a simple guacamole.
Bananas
Store at room temperature (55-70°F). Eat plain or added to cereal or fruit salad.
Mangoes
Leave underripe mangoes at cool room temperature for a few days to soften and sweeten--very warm temperatures can cause an off-flavor to develop. Place two mangoes in a paper bag to speed ripening (or, if you don't have two mangoes, put another fruit such as an apple or banana in with the mango). Ripe mangoes will keep for two to three days in the refrigerator. Eat alone or sliced over yogurt or cottage cheese.
Oranges
Oranges keep for up to two weeks in the refrigerator. But they keep almost as well at room temperature, retaining nearly all of their vitamin content even after two weeks. (They will also yield more juice at room temperature). Best when peeled and eaten alone or sliced into a fruit salad.
Pears
Pears actually ripen best off of the tree. Pears ripen best at room temperature; to hasten the process, put pears in a brown paper bag. If you want too keep them a few days longer, keep them in the refrigerator. Slice pear into a mesclun salad with blue cheese crumbles and a balsamic vinaigrette dressing. Also good with a soft cheese.
Strawberries
Strawberries are extremely perishable and should be refrigerated immediately. Store unwashed strawberries in the refrigerator by stacking them on paper towels (between the layers as well), in a moisture-proof container. Eat them within 48-72 hours, or freeze them. Most berries freeze nicely, and will keep up to ten months in the freezer. To freeze berries, rinse gently and dry them in a colander or on paper towels. Then, put them on a sheet pan or tray in the freezer for one hour. Once frozen, store them in a freezer bag/container. This method will prevent them from sticking to one another and makes them easier to measure out for future needs. Slice over cereal, yogurt, or cottage cheese.
Keep apples refrigerated (32-36°F), storing them away from vegetables, as apples produce ethylene, a ripening agent. Eat raw as a snack, or slice into a green salad with walnuts or pecans. Apples are also delicious when thinly sliced and incorporated into a sandwich with soft-ripened cheese.
Avocadoes
Ripen avocadoes in a paper bag on your countertop; when fully ripe, store whole avocadoes in a cool, dry place (45-50°F). Mash the avocadoes and add a bit of lemon juice, salt and pepper for a simple guacamole.
Bananas
Store at room temperature (55-70°F). Eat plain or added to cereal or fruit salad.
Mangoes
Leave underripe mangoes at cool room temperature for a few days to soften and sweeten--very warm temperatures can cause an off-flavor to develop. Place two mangoes in a paper bag to speed ripening (or, if you don't have two mangoes, put another fruit such as an apple or banana in with the mango). Ripe mangoes will keep for two to three days in the refrigerator. Eat alone or sliced over yogurt or cottage cheese.
Oranges
Oranges keep for up to two weeks in the refrigerator. But they keep almost as well at room temperature, retaining nearly all of their vitamin content even after two weeks. (They will also yield more juice at room temperature). Best when peeled and eaten alone or sliced into a fruit salad.
Pears
Pears actually ripen best off of the tree. Pears ripen best at room temperature; to hasten the process, put pears in a brown paper bag. If you want too keep them a few days longer, keep them in the refrigerator. Slice pear into a mesclun salad with blue cheese crumbles and a balsamic vinaigrette dressing. Also good with a soft cheese.
Strawberries
Strawberries are extremely perishable and should be refrigerated immediately. Store unwashed strawberries in the refrigerator by stacking them on paper towels (between the layers as well), in a moisture-proof container. Eat them within 48-72 hours, or freeze them. Most berries freeze nicely, and will keep up to ten months in the freezer. To freeze berries, rinse gently and dry them in a colander or on paper towels. Then, put them on a sheet pan or tray in the freezer for one hour. Once frozen, store them in a freezer bag/container. This method will prevent them from sticking to one another and makes them easier to measure out for future needs. Slice over cereal, yogurt, or cottage cheese.