How to Buy Fresh Fruits

                           [Graphic Omitted]

                United States Department of Agricultural

               PREPARED BY Agriculture Marketing Service

                  Home and Garden Bulletin Number 260

                              October 1967

                        Issue date: January 1994

Walk into today's food store and you'll see fresh fruits available in
fairly constant supply during the entire year. Fresh fruits add color
and variety to any meal. Because of their natural sweetness, they are
great for dessert and are a good low-fat snack alternative.

The United States Department of Agriculture (USDA) prohibits
discrimination in its programs on the basis of race, color, national
origin, sex, religion, age, disability, political beliefs, and marital
or familial status. (Not all prohibited bases apply to all programs.)
Persons with disabilities who require alternative means for
communication of program information (braille, large print, audiotape,
etc.) should contact the USDA Office of Communications at (202) 720-5881
(voice) or (202) 720-7808 (TDD).

To file a complaint, write the Secretary of Agriculture, U.S. Department
of Agriculture, Washington, D.C., 20250, or call (202) 720-7327 (voice)
or (202) 720-1127 (TDD). USDA is an equal employment opportunity
employer.

Points to Consider

Wholesomeness... quality... nutritive value... convenience... methods of
use... and informative labeling are some of the points to consider when
purchasing fresh fruits.

Wholesomeness

Do it yourself. There is no substitute for your own experience in
choosing the fight quality of fresh fruit for different uses. Tips in
this booklet can help you achieve satisfaction and save money.

Don't buy just because of low price. It seldom pays to buy perishable
fruits merely because the price is low. Unless the lower price is a
result of overabundance of the fruit at the time, the so-called bargain
may be undesirable.

Buy only what you need. Home refrigeration makes it possible to keep an
adequate supply of most perishable fruits on hand, but never buy more
than you can properly refrigerate and use without waste--even if the
product is cheaper in quantity.

Keep on the lookout for deterioration. Even with the most modern
handling methods, product quality can decline rapidly on display.
Sometimes, this off-quality fruit can be bought for less money, but the
waste in preparation may offset the price reduction.

Appearance and quality are closely associated in many respects, but fine
appearance does not always denote fine quality. Often a very attractive
fruit may not taste good because of a varietal characteristic, or
because of some internal condition such as overmaturity. On the other
hand, a fruit with poor appearance due to poor color or superficial
blemishes may be delicious.

Buy in season. Quality is usually higher and prices are more reasonable
when fruit is in season. Out-of-season produce is generally more
expensive.

When you must handle a fruit to judge its quality, use thoughtful care
to prevent injury. Rough handling causes spoilage and waste. The
consumer pays for carelessness in the long run.

Nutritive Value

Fresh fruits and fruit juices contain many vitamins and minerals, they
are low in fat (except avocados) and sodium, and they provide dietary
fiber. USDA nutritionists recommend 2 to 4 servings from the fruit group
each day. Count as a serving an individual unit (one medium apple, pear,
banana, orange), a fraction of a unit (grapefruit half, melon wedge),
1/2 cup berries, 1/2 cup chopped or cooked fruit, or 3/4 cup fruit
juice. Whole, unpeeled fruit is higher in fiber than peeled fruit or
fruit juice.

Labeling

Under federal guidelines, a substantial number of retailers must provide
nutrition information for the 20 most frequently eaten raw fruits. These
fruits are: bananas, apples, watermelons, oranges, cantaloupes, grapes,
grapefruit, strawberries, peaches, pears, nectarines, honeydew melons,
plums, avocados, lemons, pineapples, tangerines, sweet cherries,
kiwifruit, and limes. Information about other fruits may also be
provided. The nutritional information may appear on posters, brochures,
leaflets, or stickers near the fruit display. It may include serving
size; calories per serving; amount of protein, total carbohydrates,
total fat, and sodium per serving; and percent of the U.S. Recommended
Daily Allowances for iron, calcium, and vitamins A and C per serving.

Quality

Some fruits are labeled with a USDA quality grade. The quality of most
fresh fruits can be judged reasonably well by their external appearance.
Therefore, by following the guide provided in this booklet, consumers
usually can make a good selection of fresh fruits from retail display
counters even without the help of a grade mark or other identification
of quality.

Quality Grades For Fresh Fruit

The U.S. Department of Agriculture has established grade standards for
most fresh fruits. The grades are used extensively as a basis for
trading among growers, shippers, wholesalers, and retailers. Grade
standards are used to a limited extent in sales from retailers to
consumers.

Use of U.S. grade standards is voluntary. In most cases, however, some
State laws and Federal marketing programs require grading and grade
labeling of certain fruits.

Most packers grade their fruits, and some mark consumer packages with
the grade. If a package carries a grade, the packer is legally obligated
to make the contents measure up to official grade requirements. Some
shippers, wholesalers, and distributors use USDA or State grading
services.

Grade designations are most often seen on packages of pears and apples.
Other fruits occasionally carry the grade designations.

U.S. Fancy Fancy means premium quality. Only a small percentage of
fruits are packed in this grade.

U.S. No. 1

U.S. No. 1 means good quality and is the most commonly used grade for
most fruits.

U.S. No. 2 and U.S. No. 3

U.S. No. 2 is noticeably superior to U.S. No. 3 which is the lowest
grade practical to pack under normal commercial conditions.

A Consumer's Guide to Buying Fruit

The following alphabetical list of fruits is designed as a reference to
help you shop more intelligently. Some of the terms used (such as
"mature" and "ripe") have special meanings in the produce field. A brief
glossary in the back of this booklet will help you understand these
terms.

Apples

The many varieties of apples differ widely in appearance, flesh
characteristics, seasonal availability, and suitability for different
uses.

For good eating as fresh fruit, the commonly available varieties are:
Red Delicious, McIntosh, Granny Smith, Empire, and Golden Delicious. For
making pies and applesauce, use tart or slightly acid varieties such as
Gravenstein, Grimes Golden, Jonathan, and Newtown.

For baking, the firmer fleshed varieties--Rome Beauty, Northern Spy,
Rhode Island Greening, Winesap, and York Imperial--are widely used.

Look for: Firm, crisp, well-colored apples. Flavor varies in apples, and
depends on the stage of maturity at the time that the fruit is picked.
Apples must be mature when picked to have a good flavor, texture, and
storing ability. Immature apples lack color and are usually poor in
flavor. They may have a shriveled appearance after being held in
storage.

Most apples are marketed by grade, and consumer packages show the
variety, the grade, and the size. U.S. grades for apples are: U.S. Extra
Fancy, U.S. Fancy, U.S. No. 1, and combinations of these grades. U.S.
Utility is a less desirable grade. Apples from the far Western States
are usually marketed under State grades which are similar to the U.S.
grades.

Avoid: Overripe apples (indicated by a yielding to slight pressure on
the skin, and soft, mealy flesh) and apples affected by freeze
(indicated by internal breakdown and bruised areas). Scald on apples
(irregularly shaped tan or brown areas) may not seriously affect the
taste.

Apricots

Most fresh apricots are marketed in June and July, but a limited supply
of imported apricots is available in large cities during December and
January. Domestic apricots are grown principally in California,
Washington, and Utah.

Apricots develop their flavor and sweetness on the tree, and should be
mature but firm at the time that they are picked.

Look for: Apricots that are plump and juicy looking, with a uniform,
golden-orange color. Ripe apricots will yield to gentle pressure on the
skin.

Avoid: Dull-looking, soft, or mushy fruit, and very firm, pale yellow,
or greenish-yellow fruit. These indicate overmaturity or immaturity,
respectively.

Avocados

Avocados, grown in California and Florida, are available all year. Two
general types, and a number of varieties of each, are grown. Depending
upon type and variety, avocados vary greatly in shape, size, and color.
Most tend to be pear-shaped, but some are almost spherical. Fruits
weighing under 1/2 pound are most commonly available. Some have rough or
leathery textured skin, while others have smooth skin. The skin color of
most varieties is some shade of green, but certain varieties turn
maroon, brown, or purplish-black as they ripen.

Despite this variation in appearance, avocados are of good eating
quality when they are properly ripened, becoming slightly soft. This
ripening process normally takes from 3 to 5 days at room temperature for
the quite firm avocados usually found in food stores. Ripening can be
slowed by refrigeration.

Look for: For immediate use, select slightly soft avocados which yield
to gentle pressure on the skin. For use in a few days, buy firm fruits
that do not yield to the squeeze test. Leave them at room temperature to
ripen.

Irregular light-brown markings are sometimes found on the outside skin.
These markings generally have no effect on the flesh of the avocado.

Avoid: Avocados with dark sunken spots in irregular patches or cracked
or broken surfaces. These are signs of decay.

An extra tip: When preparing avocados, to avoid the browning of avocado
flesh when exposed to air, immediately place the peeled fruit in lemon
juice until ready for use.

Bananas

Unlike most other fruits, bananas develop their best eating quality
after they are harvested. This allows bananas to be shipped great
distances. Almost our entire supply of bananas, available year-round, is
imported from Central and South America. Bananas are sensitive to cool
temperatures and will be injured in temperatures below 55 F. For this
reason, they should never be kept in the refrigerator. The ideal
temperature for ripening bananas is between 60 and 70 F. Higher
temperatures cause them to ripen too rapidly.

Look for: Bananas which are firm, bright in appearance, and free from
bruises or other injury. The state of ripeness is indicated by skin
color. Best eating quality has been reached when the solid yellow color
is specked with brown. At this stage, the flesh is mellow and the flavor
is fully developed. Bananas with green tips or with practically no
yellow color have not developed their full flavor potential.

Avoid: Bruised fruit (indicating rapid deterioration and waste);
discolored skins (a sign of decay); a dull, grayish, aged appearance
(showing that the bananas have been exposed to cold and will not ripen
properly).

Occasionally, the skin may be entirely brown and yet the flesh will
still be in prime condition.

Blueberries

Fresh blueberries are on the market from May through September.
Generally, the large berries are cultivated varieties and the smaller
berries are wild varieties.

Look for: A dark blue color with a silvery bloom is the best indication
of quality. This silvery bloom is a natural, protective, waxy coating.
Buy blueberries that are plump, firm, uniform in size, dry, and free
from stems or leaves.

Avoid: Soft, mushy, or leaking berries.

Cherries

Excellent as dessert fruit, most sweet cherries found in the food store
are produced in the Western States and are available from May through
August. Red tart cherries, also called sour or pie cherries and used
mainly in cooked desserts, have a softer flesh, lighter red color, and a
tan flavor. They generally are shipped to processing plants and are sold
frozen or canned.

Look for: A very dark color is your most important indication of good
flavor and maturity in sweet cherries. Bing, Black Tartarian, Schmidt,
Chapman, and Republican varieties should range from deep maroon or
mahogany red to black for richest flavor. Lambert cherries should be
dark red. Rainier cherries should be straw-colored. Good cherries have
bright, glossy, plump-looking surfaces and fresh-looking stems.

Avoid: Overmature cherries lacking in flavor, indicated by shrivelling,
dried stems, and a generally dull appearance. Decay is fairly common at
times on sweet cherries, but because of the normal dark color, decayed
areas are often inconspicuous. Soft, leaking flesh, brown discoloration,
and mold growth are indications of decay.

Cranberries

A number of varieties of fresh cranberries are marketed in large volume
from September through January. They differ considerably in size and
color, but are not identified by variety names in your food store.

Look for: Plump, firm berries with a lustrous color provide the best
quality. Duller varieties should at least have some red color.

Avoid: Brown or dark, discolored berries and soft, spongy, or leaky
berries should be sorted out before cooking, because they may produce an
off-flavor.

Grapefruit

Grapefruit is available all year, with most abundant supplies from
January through May. While Florida is the major source of fresh
grapefruit, there also is substantial production in Texas, California,
and Arizona. Several varieties are marketed, but the principal
distinction at retail is between those which are "seedless" (having few
or no seeds) and the "seeded" type. Another distinction is color of
flesh. Pink- or red-fleshed fruit is most common, but white-fleshed
varieties are also available.

Grapefruit is picked "tree ripe" and is ready to eat when you buy it in
the store.

Look for: Firm fruits, heavy for their size, are usually the best
eating. Thin-skinned fruits have more juice than coarse-skinned ones. If
a grapefruit is pointed at the stem end, it is likely to be
thick-skinned. Rough, ridged, or wrinkled skin can also be an indication
of thick skin, pulpiness, and lack of juice.

Grapefruit often have skin defects such as scale, scars, thorn
scratches, or discoloration. This usually does not affect how the fruit
tastes.

Avoid: Soft, water-soaked areas, lack of bright color, and soft, tender
peel that breaks easily with finger pressure are symptoms of decay.

Grapes

Most table grapes available in food stores are of the European type,
grown principally in California and Arizona. Only small quantities of
Eastern-grown American-type grapes are sold for table use.

European types are firm-fleshed and generally have high sugar content.
Common varieties are Thompson seedless (an early, green grape), Red
seedless (an early, red grape), Tokay and Cardinal (early, bright-red,
seeded grapes), and Emperor (late, deep-red, seeded grapes). These all
have excellent flavor when well-matured.

American-type grapes have softer flesh and are juicier than European
types. The outstanding variety for flavor is the Concord, which is
blue-black when fully matured. Delaware and Catawba are also popular.

Look for: Well-colored, plump grapes that are firmly attached to the
stem. White or green grapes are sweetest when the color has a yellowish
cast or straw color, with a tinge of amber. Red varieties are better
when good red predominates on all or most of the berries. Bunches are
more likely to hold together if the stems are predominantly green and
pliable.

Avoid: Soft or wrinkled grapes, or bunches of grapes with stems that are
brown and brittle; these are the effects of freezing or drying. Also
avoid grapes with bleached areas around the stem ends (indicating injury
and poor quality), and leaking berries (a sign of decay).

Kiwifruit

The kiwifruit is a relatively small, ellipsoid-shaped fruit with a
bright green, slightly acid-tasting pulp surrounding many small, black,
edible seeds, which in turn surround a pale heart. The exterior of the
kiwi-fruit is unappealing to some, being somewhat "furry" and light to
medium brown in color. (While the furry skin is edible, some prefer to
peel the fruit before eating.) Domestic kiwifruit is produced primarily
in California, but imported kiwifruit is also commonly marketed.

Look for: Plump, unwrinkled fruit, either firm or slightly yielding.
Kiwifruit is fully ripe when it is yielding to the touch but not soft.
Firm kiwifruit can be ripened at home in a few days by leaving it at
room temperature. Use of a ripening bag or bowl will speed the process.

Avoid: Fruit that shows signs of shriveling, mold, or excessive
softening, all of which indicate spoilage. Some kiwifruit may appear to
have a "water-stained" exterior. This is perfectly normal for the fruit
and does not affect interior quality in any way.

Note: Kiwifruit contains an enzyme, actinidin, similar to papain in
papayas, that reacts chemically to break down proteins. (It has been
used as a "secret ingredient" to tenderize meat.) Actinidin prevents
gelatin from setting, so if you are going to serve kiwifruit in a
gelatin dish, cook the fruit for a few minutes before adding it to the
gelatin.

Lemons

Most of the Nation's commercial lemon supply comes from California and
Arizona, and is available year-round.

Look for: Lemons with a rich yellow color, reasonably smooth-textured
skin with a slight gloss, and those which are firm and heavy. A pale or
greenish-yellow color means very fresh fruit with slightly higher
acidity. Coarse or rough skin texture is a sign of thick skin and not
much flesh.

Avoid: Lemons with a darker yellow or dull color, or with hardened or
shriveled skin (signs of age), and those with soft spots, mold on the
surface, and punctures of the skin (signs of decay).

Limes

Most limes sold at retail are produced in Florida or imported from
Mexico, and are marketed when mature. Imported limes are mostly the
smaller "seeded" lime.

Look for: Limes with glossy skin and heavy weight for the size.

Avoid: Limes with dull, dry skin (a sign of aging and loss of acid
flavor), and those showing evidence of decay (soft spots, mold, and skin
punctures.)

Melons

Selection of melons for quality and flavor is difficult, challenging the
skill of even the most experienced buyer. Although no absolute formula
exists, considering several factors when judging a melon will increase
the likelihood of success.

Cantaloupe (Muskmelons)

Cantaloupe, generally available from May through September, are produced
principally in California, Arizona, and Texas. Some are also imported
early in the season.

Look for: There are three major signs of full maturity. First, the stem
should be gone, leaving a smooth symmetrical, shallow base called a
"full slip." If all or part of the stem base remains, or if the stem
scar is jagged or tom, the melon is probably not fully matured. Second,
the netting, or veining, should be thick, coarse, and corky, and should
stand out in bold relief over some part of the surface. Third, the skin
color (ground color) between the netting should have changed from green
to yellowish-buff, yellowish-gray, or pale yellow.

Signs of ripeness: A cantaloupe might be mature, but not ripe. A ripe
cantaloupe will have a yellowish cast to the find, have a pleasant
cantaloupe aroma, and yield slightly to light thumb pressure on the
blossom end of the melon.

Most cantaloupe are quite firm when freshly displayed in retail stores.
While some may be ripe, most have not yet reached their best eating
stage. Hold them for 2 to 4 days at room temperature to allow completion
of ripening. After conditioning the melons, some people like to place
them in the refrigerator for a few hours before serving.

Avoid: Overripeness is indicated by a pronounced yellow rind color, a
softening over the entire find, and soft, watery, and insipid flesh.
Small braises normally will not hurt the fruit, but large bruised areas
should be avoided, since they generally cause soft, water-soaked areas
underneath the find. Mold growth on the cantaloupe (particularly in the
stem-scar, or if the tissue under the mold is soft and wet) is a sign of
decay.

Casaba

This sweet, juicy melon is normally pumpkin-shaped with a very slight
tendency to be pointed at the stem end. It is not netted, but has
shallow, irregular furrows running from the stem end toward the blossom
end. The rind is hard with light green or yellow color. The stem does
not separate from the melon, and must be cut in harvesting. The casaba
melon season is from July to November. Casabas are produced in
California and Arizona.

Look for: Ripe melons with a gold-yellow rind color and a slight
softening at the blossom end. Casabas have no aroma.

Avoid: Dark, sunken, water-soaked spots which indicate decay.

Crenshaw

Its large size and distinctive shape make this melon easy to identify.
It is rounded at the blossom end and tends to be pointed at the stem
end. The rind is relatively smooth with only very shallow lengthwise
furrowing. The flesh is pale orange, juicy, and delicious; and generally
considered outstanding in the melon family. Crenshaws are grown in
California from July through October, with peak shipments in August and
September.

Look for: There are three signs of ripeness. First, the rind should be
generally a deep golden yellow, sometimes with small areas having a
lighter shade of yellow. Second, the surface should yield slightly to
moderate pressure, particularly at the blossom end. Third, the melon
should have a pleasant aroma.

Avoid: Slightly sunken, water-soaked areas on the rind are signs of
decay.

Honey Ball

The honey ball melon is very similar to the honey dew melon, except that
it is much smaller, very round, and slightly and irregularly netted over
the surface. Use the same buying tips for this melon as for the honey
dew melon.

Honey Dew

The outstanding flavor characteristics of honey dews make them highly
prized as a dessert fruit. The melon is large (4 to 8 lb.), bluntly oval
in shape, and generally very smooth with only occasional traces of
surface netting. The rind is firm and ranges from creamy white to creamy
yellow, depending on the stage of ripeness. The stem does not separate
from the fruit, and must be cut for harvesting.

Honey dews are available to some extent almost all year round, due in
pan to imports during the winter and spring. Chief sources, however, are
California, Arizona, and Texas. The most abundant supplies are available
from July through October.

Look for: A soft, velvety texture indicates maturity. Slight softening
at the blossom end, a faint pleasant fruit aroma, and yellowish-white to
creamy rind color indicate ripeness.

Avoid: Dead-white or greenish-white color and a hard, smooth feel are
signs of immaturity. Large, water-soaked, braised areas are signs of
injury; and cuts or punctures through the rind usually lead to decay.
Small, superficial, sunken spots do not damage the melon for immediate
use, but large decayed spots will.

Persian

Persian melons resemble cantaloupe, but are more nearly round, have
finer netting, and are about the same size as honey dews. The flesh is
thick, fine-textured, and orange-colored. Grown primarily in California,
they are available in fair supply in August and September.

Look for: The same quality and ripeness factors listed for cantaloupe
apply to Persian melons.

Watermelons

Although watermelons are available to some degree from early May through
September, peak supplies come in June, July, and August. Judging the
quality of a watermelon is very difficult unless it is cut in half or
quartered.

Look for: Firm, juicy flesh with good red color that is free from white
streaks; and seeds which are dark brown or black. Seedless watermelons
often contain small white, immature seeds, which are normal for this
type.

Avoid: Melons with pale-colored flesh, white streaks (or "white heart"),
and whitish seeds (indicating immaturity). Dry, mealy flesh, or watery
stringy flesh are signs of overmaturity or aging after harvest.

If you want to buy an uncut watermelon, here are a few appearance
factors which may be helpful (though not totally reliable) in guiding
you to a satisfactory selection. The watermelon surface should be
relatively smooth; the rind should have a slight dullness (neither shiny
nor dull); the ends of the melon should be filled out and rounded; and
the underside, or "belly" of the melon should have a creamy color.

Nectarines

This fruit, available from June through September from California,
combines characteristics of both the peach and the plum.

Look for: Rich color and plumpness, and a slight softening along the
"seam" of the nectarine. Most varieties have an orange-yellow background
color between the red areas, but some varieties have a greenish
background color. Bright-looking fruits which are firm to moderately
hard will probably ripen normally within 2 or 3 days at room
temperature.

Avoid: Hard, dull fruits or slightly shriveled fruits (which may be
immature--picked too soon--and of poor eating quality) and soft or
overripe fruits or those with cracked or punctured skin or other signs
of decay.

Russeting or staining of the skin may affect the appearance but not
detract from the internal quality of the nectarine.

Oranges

California, Florida, Texas, and Arizona produce our year-round supply of
oranges.

Leading varieties from California and Arizona are the Washington Navel
and the Valencia, both characterized by a rich orange skin color. The
Navel orange, available from November until early May, has a thicker,
somewhat more pebbled skin than the Valencia; the skin is more easily
removed by hand, and the segments separate more readily. It is ideally
suited for eating as a whole fruit or in segments in saladS. The western
Valencia orange, available from late April through October, is excellent
either for juicing or for slicing in salads.

Florida and Texas orange crops are marketed from early October until
late June. Parson Brown and Hamlin are early varieties, while the
Pineapple orange an important, high-quality orange for eating is
available from late November through March. Florida and Texas Valencias
are marketed from late March through June. The Florida Temple orange is
available from early December until early March. Somewhat like the
California Navel, it peels easily, separates into segments readily, and
has excellent flavor.

Oranges are required by strict State regulations to be mature before
being harvested and shipped out of the producing State. Thus, skin color
is not a reliable index of quality, and a greenish cast or green spots
do not mean that the orange is immature. Often fully matured oranges
will turn greenish (called "regreening") late in the marketing season.
Some oranges are artificially colored to improve their appearance. This
practice has no effect on eating quality, but artificially colored
fruits must be labeled "color added."

"Discoloration" is often found on Florida and Texas oranges, but not on
California oranges. This is a tan, brown, or blackish mottling or
specking over the skin. It has no effect on eating quality, and in fact
often occurs on oranges with thin skin and superior eating quality.

Look for: Firm and heavy oranges with fresh, bright-looking skin which
is reasonably smooth for the variety.

Avoid: Light-weight oranges, which are likely to lack flesh content and
juice. Very rough skin texture indicates abnormally thick skin and less
flesh. Dull, dry skin and spongy texture indicate aging and deteriorated
eating quality. Also avoid decay shown by cuts or skin punctures, soft
spots on the surface, and discolored, weakened areas of skin around the
stem end or button.

Look for: Firm pears of all varieties. The color depends on variety. For
Bartletts, look for a pale yellow to rich yellow color; Anjou or
Comice--light green to yellowish-green; Bosc--greenish-yellow to
brownish-yellow (the brown cast is caused by skin russeting, a
characteristic of the Bosc pear); Winter Nellis--medium to light green.

Pears which are hard when you find them in the food store will probably
ripen if kept at room temperature, but it is wise to select pears that
have already begun to soften to be reasonably sure that they will ripen
satisfactorily.

Avoid: Wilted or shriveled pears with dull-appearing skin and slight
weakening of the flesh near the stem, which indicates immaturity. These
pears will not ripen. Also avoid spots on the sides or blossom ends of
the pear, which means that corky tissue may be underneath.

Pineapples

Pineapples are available all year, but are most abundant from March
through June. Hawaii, Puerto Rico, and Mexico are principal suppliers.
Present marketing practices, including air shipments, allow pineapples
to be harvested as nearly ripe as possible. They are delivered to market
near the peak of sweetness, with color ranging from green to orange and
yellow. A mature green pineapple will normally turn yellow to orange
within a few days at room temperature, but many are already fully
colored when you find them in the food store.

Look for: Bright color, fragrant pineapple aroma, and a very slight
separation of the eyes or pips--the berry-like fruitlets patterned in a
spiral on the fruit core. At their mature stage, pineapples are usually
dark green, firm, plump, and heavy for their size. The larger the fruit,
the greater the proportion of edible flesh. As the popular varieties
ripen, the green color turns to orange and yellow. When fully colored,
pineapples are golden yellow, orange-yellow, or reddish brown, depending
on the variety.

Avoid: Pineapples with sunken or slightly pointed pips, dull
yellowish-green color, and dried appearance--all signs of immaturity.
Also avoid braised fruit, shown by discolored or soft spots, which are
susceptible to decay. Other signs of decay are traces of mold,
unpleasant odor, and eyes which are dark and watery.

Plums and Prunes

Quality characteristics for both are very similar, and the same buying
tips apply to both.

Plums--A number of varieties of plums are produced in California and are
available from June to September. Varieties differ slightly in
appearance and flavor, so you should buy and taste one to see if that
variety appeals to you.

Prunes--Only a few varieties of prunes are commonly marketed, and they
are all very similar. Prunes are purplish-black or bluish-black, with a
moderately firm flesh which separates freely from the pit. Most
commercial production is in the Northwestern States. Fresh prunes are
available in food stores from August through October.

Look for: Plums and prunes with a good color for the variety, in a
fairly firm to slightly soft stage of ripeness.

Avoid: Fruits with skin breaks, punctures, or brownish discoloration.
Also avoid immature fruits (relatively hard, poorly colored, very tart,
sometimes shriveled) and overmature fruits (excessively soft, possibly
leaking or decaying).

Raspberries, Boysenberries, etc.

Blackberries, raspberries, dewberries, loganberries, and youngberries
are similar in general structure. They differ from one another in shape
or color, but quality factors are about the same for all.

Look for: A bright, clean appearance and a uniform good color for the
species. The individual small cells making up the berry should be plump
and tender but not mushy. Look for berries that are fully ripened, with
no attached stem caps.

Avoid: Leaky and moldy berries. You can usually spot them through the
openings in the ventilated plastic containers. Also look for wet or
stained spots on wood or fiber containers, as possible signs of poor
quality or spoiled berries.

Strawberries

First shipments of strawberries come from southern Florida in January,
and then production increases, gradually spreading north and west into
many pans of the country before tapering off in the fall. Strawberries
are in best supply in May and June.

Look for: Berries with a full red color and a bright luster, firm flesh,
and the cap stem still attached. The berries should be dry and clean,
and usually medium to small strawberries have better eating quality than
large ones.

Avoid: Berries with large uncolored areas or with large seedy areas
(poor in flavor and texture), a full shrunken appearance or softness
(signs of overripeness or decay), or those with mold, which can spread
rapidly from one berry to another.

Note: In most containers of strawberries you will likely find a few that
are less desirable than others. Try to look at some of berries lower in
the container to be sure that they are reasonably free from defects or
decay.

Tangerines

Florida is the chief source of tangerines. Considerable quantities of
tangerines and similar types of oranges are produced in California and
Arizona, some in Texas, and few are imported. Tangerines are available
from late November until early March, with peak supplies in December and
January. The Murcott, a large, excellent variety of orange resembling
the tangerine, is available from late February through April.

Look for: Deep yellow or orange color and a bright luster is your best
sign of fresh, mature, good-flavored tangerines. Because of the
typically loose nature of tangerine skins, they will frequently not feel
firm to the touch.

Avoid: Very pale yellow or greenish fruits, which are likely to be
lacking in flavor (although small green areas on otherwise high-colored
fruit are not bad), and tangerines with cut or punctured skins or very
soft spots (all signs of decay, which spreads rapidly).

A Consumer's Glossary of Fruit Terms

Blossom end -- The opposite end from the stem end. The stem end will
have a scar or remains of the stem. The blossom end is often more
rounded.

Breakdown of tissue -- Decomposition or breaking down of cells due to
pressure (bruise) or age (internal breakdown).

Decay -- Decomposition of the fruit due to bacteria or fungus infection.

Ground Color -- The basic or background color of a fruit before the
sun's rays cause the skin to redden. The ground color may be seen
beneath and between the red blush of the fruit.

Degree of Ripeness -- The terms "hard," "firm," and "soft" are
subjective terms used to describe the degrees of maturity or ripeness of
a fruit. A "hard" texture will not give when pressed. A "firm" texture
will give slightly to pressure. A "soft" texture will be soft to the
touch.

Mature -- Describes a fruit that is ready to be picked, whether or not
it is ripe at this time. If a fruit is picked when mature, it can ripen
properly, but if picked when immature, it cannot ripen properly.

Netting -- The vein-like network of lines running randomly across the
finds of some melons.

Ripe -- Describes a fruit that is ready to be eaten.

Russeting -- A lacy, brownish, blemish-type coating on top of the skin.

For information about nutrition, write: U.S. Department of Agriculture,
Human Nutrition Information Service, 6505 Belcrest Road, Hyattsville, MD
20782.

[Graphic Omitted]

Use the Food Guide Pyramid to help you eat better every day...the
Dietary Guidelines way. Start with plenty of Breads, Cereals, Rice, and
Pasta; Vegetables; and Fruits. Add two to three servings from the Milk
group and two to three servings from the Meat group. Each of these food
groups provides some, but not all, of the nutrients you need. No one
food group is more important than another--for good health you need them
all. Go easy on the fats, oils, and sweets, the foods in the small tip
of the Pyramid.

The "Food Guide Pyramid" booklet (U.S. Department of Agriculture, Human
Nutrition Information Service, August 1992, Leaflet No. 572) can be
purchased from the Consumer Information Center, Department 119-A,
Pueblo, CO 81009. Make check or money order payable to the
Superintendent of Documents.

HOW TO BUY FRESH FRUITS

Look For Signs of Good Quality

Ripeness, good color, and freedom from braises, skin punctures, and
decay. Some packages carry a USDA grade.

U.S. FANCY

Premium Quality. Only a few fruits are packed in this grade.

U.S. NO. 1

Good quality. This is the most commonly used grade for most fruits.

Buy in Season

Quality is better and prices are lower.

Shop Carefully

Handle fruits carefully -- they braise easily.

This pamphlet supersedes:
HOW TO BUY FRESH FRUITS
Home and Garden Bulletin No. 141
Agricultural Marketing Service