How to judge ripeness behind the mask

So there I am, standing amid towers of gorgeous, vibrant produce at Central Market, when it hits me: I have no clue how to tell if these tomatoes or strawberries are ripe with my nose smothered by a mask as per the state’s coronavirus regulations.

A minute later I’m over by the peppers. Oh, those glorious balls of fire — but I can’t tell a poblano from a jalapeño from an habanero by their distinctive smells, because the air from a bin of smoky moritas was trapped under my double-layered cotton, leaving my head swimming in a camp fire.

Fortunately, other senses can come to the rescue if you’re having the same trouble.

If it’s strawberries you need, trust your eyes when your nose is out of service. They should be completely red without white or green spots at the cap. Take a peek at the bottom of the package as well. If there’s a lot of accumulated juice those berries are probably past their prime.

Cantaloupe’s ripeness is easiest to gauge by smell, but there are other telltale marks your hands can pick up. The melons should feel heavy for their size and the flesh around the stem end should give a little when pressed with your thumbs.

Citrus fruits give a lot of physical indicators of ripeness beyond smell, as well. Meyer lemons are particularly easy to gauge as they’ll feel a little softer and give a bit when squeezed. With limes look for smaller examples with smooth skin without any pebbled texture for maximum juice. Same goes for oranges — you want fruit with smooth skin with deep color that feel heavy for their size for the best flavor.

Nothing has quite the funky stink of cruciferous vegetables such as broccoli, cabbage or kale when they start to go off, and we’re mercifully spared from that with our noses offline in the store. Fresh specimens are easy to determine with your eyes and hands. They should be bright green and feel very firm or crisp to the touch.

Whole fish are your friends when shopping for seafood without the aid of aroma. Look for bright, clear eyes and lush red or pink gills. The skin should appear tight and scales lying smooth. If you’re buying cut fillets, the flesh should bounce back a little when pressed and not feel at all mushy.