For the best quality produce, Julie Garden-
Look for produce that’s free from unusual odors or colors and signs of spoilage, such as mold.
Robinson, PhD, LRD, food and nutrition
specialist at North Dakota State University,
offers these tips.
Select an amount you can use within a short time to avoid throwing away spoiled fruits and veggies.
Handle produce gently to reduce bruising; because bacteria can thrive in the bruised areas.
At the grocery store, keep fresh produce on top of other foods in your shopping cart — separate from fresh meat — and set it down gently on the counter at the check-out line.
Remember that buying underripe produce isn’t always the best option. Fruits like peaches, cantaloupe and nectarines, for example, may soften during storage — but they won’t ripen.
If you’re picking your own, be sure to bring clean containers or bags.
When buying cut produce, be sure it’s refrigerated, and keep it cold during transport. Keep it in a cooler with ice if you are traveling.
Points and Prizes Keyword: VEGGIES worth 50 points good through 02/03/08.