Some fresh produce can be tricky to buy – especially when you can’t see what’s on the inside. Here’s how to get it right every time.
Look For One that’s small and heavy, which indicates that it’s fresh, juicy and has more layers.
Look For A dry and papery skin that is intact and free of black patches. Check that the tops have not sprouted, which could point to old stock and moisture exposure.
Look For A plump and voluptuous gourd with shallow grooves. These are signs that it is mature and at its most avourful.
Look For Bright and shiny skin, with no black spots. However, the only way to gauge the intensity of the avour is to break off a knob and smell it.
5 CAULIFLOWER AND BROCCOLI
Look For Tight, rm and fresh-smelling orets. Give it a sniff – there should be no hint of decaying odour.
6 LADY’S FINGERS
Look For Dark green ones with no brown or black patches. Choose small ones if you’ll be steaming or stir-frying them – they are more tender, but more gooey. Larger ones are older and tougher, and are better for stews and curries.
7 SWEET POTATOES
Look For Small ones, which are sweeter and have a more intense avour. The skin should be free of coinsized black marks, which may indicate that the sweet potatoes have been farmed in soil that’s too wet (from too much rain) – the esh is likely to turn black when cut.
Look For Firm and green stalks, especially at the ends. As the tips are the rst to turn bad, check that they are compact and not decayed.
Tai Seng Yee, executive director
of Zenxin Agri- organic Food