Fruit guide

AVOCADOS

(Often thought to be a vegetable, the avocado is considered a fruit because of its pit.) In season: All year long. What you want: Yields to touch when ripe, can be placed in a brown paper bag with a banana to speed ripening time. Avoid: No matter the variety, avoid brightly colored skins and rock hard fruits.

Store: Needs to ripen on counter, and then it can be refrigerated for several days.

BERRIES

In season: Blueberries, spring and summer; strawberries, peak in spring and summer; raspberries, all varieties at their peak in the summer. What you want: Blueberries should be firm and plump, with deep coloring. Strawberries should be bright red in color with bright green tops. Raspberries should be full and round in shape and bright in color. Avoid: Blueberries that are green or mushy. Strawberries that are mushy or have soft spots and dull green tops. Raspberries that are mushy; broken berries in stained containers are a sign of overripening. Store: Blueberries can be stored without washing in the refrigerator for five to six days; strawberries and raspberries can be stored without washing in the fridge for one to two days.

CHERRIES

In season: From June to September. What you want: Plump and firm fruit with shiny deepcolored skin for their variety (red, purple, yellow) and crisp green stems. Avoid: Brittle stems; soft, dull cherries are signs of overmaturity. Store:

Very durable, but need to be refrigerated quickly and can be kept in a bowl for a few days.

KIWIS

In season: All year long. What you want: Apply gentle pressure with thumb and forefinger, fruit should yield slightly.

Avoid: Very soft, shriveled fruit or those with damp spots.

Store: To ripen, place in a paper bag. Refrigerate ripe kiwi.

MANGOS

In season: All year long, depending on variety. What you

want: Heavy for their size with firm skin; smell around stem for slight aroma.

Avoid: Those with many black spots.

Store: If the fruit is green at purchase, it will ripen in two to five days on the counter, then refrigerate for up to four days.

MELONS

In season: Cantaloupes, June to November; watermelon, May to September; honeydew, late July to August. What you want: Cantaloupes should be heavy for their size with a thick, netted rind; they should give slightly to the touch. To test a watermelon, smack the fruit and listen for a “thunk”; also look for a buttery color on the patch where the melon was on the ground. Honeydew should have firm skin with a warm color and be heavy for its size.

Avoid: In general, avoid melons that slush when shaken or have soft or brown spots.

Store: Keep on the counter while whole; refrigerate cut fruit.

ORANGES

In season: All year long, with peak from October through April.

What you want: Firm and heavy in hand; if you scratch the rind with your finger, it should have a heady citrus scent. Avoid: Skin with dark blemishes is a sign of decay; avoid spongy fruit as well. Store: Refrigerate for up to two weeks.

PEACHES/ NECTARINES

In season: The warm summer months.

What you want: Rich yellow color at stem and firm flesh with an aromatic smell.

Avoid: Bruises or green fruit, a sign they’re under-ripe.

Store: Ask grower if they should be left on the counter to ripen further or eaten right away.

PEARS

In season: Different varieties are at their peak throughout the year. What you want: Each variety differs, but in general look for warm skin color. Avoid: Any fruit with bruises or blemishes on the skin.

Store: Ripen in a cool place or a paper bag to speed the process; once ripe store in the refrigerator for two to three days.

PINEAPPLE

In season: Peak from March to June. What you want: Pull out leaves from top — the easier they come out the riper the fruit; smell at base should be sweet.

Avoid: Those with dry brown leaves or dull yellow color. Store: Refrigerate cut pineapple in tightly wrapped plastic for up to three days.

PLUMS

In season: California plums are available from June to September. What you want: Plump, firm fruit with good coloring. Avoid: Overly hard or soft plums. Store: Ripen at room temperature, then can be refrigerated four to five days.

TOMATOES

(Scientifically speaking, tomatoes are the fruit of a flowering plant.)

In season: All year long, with peak from July to October.

What you want: Should be heavy in your hand and fully colored.

Avoid: Pale or spotted tomatoes.

Store: Ripen at room temperature and don’t refrigerate.