How To Pick Out The Best Fruit - The World's Finest Connoisseurs

They were a sight to behold, the world's finest connoisseurs standing a few feet from us. We watched in awe, as one ran her finger across the skin, saw that it wrinkled, showed it to the others, and by group consensus it was discarded.

Another ancient one was squeezing, while the one beside her was poking, and both were smelling each new discovery. Still another became animated, beckoning the entire group over as she held her treasure up to the light. Everyone in the group was as excited as a bees swarming a nest that had been knocked over.

We were watching a group of elderly Japanese women shopping in the produce isle. They were about the very serious business of selecting fruits and vegetables, and are perhaps the world's finest connoisseurs, when it comes to getting the best and the freshest produce. Traditionally, finding and purchasing only the best, and preparing the most mouth-watering meals is their way of demonstrating love for their family. We can learn a lot from these women.

By tradition, Japanese and Asian women grocery shop every day, to get the freshest food. Part of the reason that is important, is because of space issues -- their houses are small, storage is considerably less. Refrigerators are generally of the size of dormitory refrigerators, used in U.S college dorms.

Additionally, it comes down to the price of fresh produce, which in some Asian countries can be astronomical.

For example, some varieties of watermelons in Japan can cost more than one hundred dollars. Beyond that, however, is a way of thinking and behavior that we would do well to emulate.

Here are the lessons we should take to heart:

• They don't waste food by overbuying.
• They appreciate quality.
• They buy fresh, not frozen, canned, or dried.
• They practice the age old art of bringing their families together for real meals.

Knowing the various proper techniques for selecting the best fruits is something that is sadly lacking in our American education.

Partly, this kind of knowledge went by the wayside, when we did away with mandatory home economics classes in our schools. So, if your mother wasn't much of a cook, and didn't school you in how to pick the best fruits -- you have been left to your own devices of trial and error.

Knowing these things is about: (1) applying scientific principles to home life; (2) knowing about food safety; (3) nutrition (4) making better use of resources; and (4) making better choices. Making better choices begins at in the produce department, knowing what to look for when selecting different types of fruits.

Here are the basics on some common fruits and the proper selection techniques for getting only "the best":

• Apples -- Look for smooth skin, clear unblemished skin, and rub your thumb across the skin (if it wrinkles, don't buy it).
• Avocados -- Look for darker, greener or the blackest skin in some varieties; light green in others -- squeeze gently in your palm to check for ripeness. It needs to give slightly, but not be soft.
• Bananas -- Look for bananas that a brightly colored, and without bruises. Stay away from bananas that are gray as this indicates they have been chilled or overheated. Choose a bunch largely only what you know you will use soon.
• Berries -- Look for fat, dry and sweet smelling ones with a slightly white dusted appearance.
• Cherries -- Look for fat brightly colored ones with red to black red color that shine.
• Grapes -- Look for the largest, fattest, brightest ones that are still attached to their stems.
• Melons-- Look for a sweet smelling one with a clean stem. Additionally, determine that there is healthy shine to their skin. Watermelons should also creamy yellow flat belly. Cantaloupes should have a golden net appearance on the outside. Honeydews should be heavy (around five pounds) and have more of a creamy yellow tinge to their color than green.
• Nectarines -- Always look at the dimpled area where detached from the stem, to insure that it is not red. The fruit should give when squeezed, but not be too soft (unless you plan on eating it that day).
• Peaches -- With peaches, the same rules apply as picking the best nectarines, but you also need to look for a background golden color amongst the red for the finest peaches.
• Pears -- Depending upon your intended use, in general -- if for baking or cooking, they need to be firm; if for eating they need to be slightly soft. In both cases, the pears should be sweet to the smell test.
• Plums -- Look for even color, no brown patches, and they need to feel somewhat firm or a little soft to the touch.
• Strawberries -- To only pick fat, fully red strawberries. Size doesn't matter, as small strawberries are usually the best tasting.
• Tomatoes -- Look for a sweet aroma and the bright color. They should also be softer, than firmer.

So, to keep it simple -- follow the practices of the world's finest connoisseurs:

• Sniff
• Squeeze
• Weigh it and feel it in your hand
• Don't buy the bad ones
• Hold it up to the light
• Take a taste or ask for a sample

Earlier this year, the world's most expensive watermelon was sold at auction for $6,100. The rare type of watermelon that is grown only on a northern Japanese island, is of a variety known as "Densuke." These watermelons are only given as special gifts. This year's most expensive watermelon weighed about seventeen pounds, so that was a $358.82 per pound expenditure.

Then, recently thirty-five "Ruby Roman" grapes sold for an amazing $910.00! That's a whopping $26.00 a grape. How could this be?

Well, fruit is very expensive in Japan (so is almost everything else), and some common fruit families, such as peaches, grapes, and melons are expensive luxury gifts and a status symbol.

Consider this, at Tokyo's fruit market, on average a bunch of grapes goes for $90.00. Owning the first ones of the year, or the first of a new variety that has been developed is a very prestigious achievement.

It makes you wonder if the concept would every catch on here? Or even worse, could we be headed towards such inflationary prices?

Knowing the various proper techniques for selecting the finest vegetables is just as important as knowing the same things about fruits.

Here's what to look for when selecting vegetables:

• Beans -- Look for thinner and ones that won't bend, but snap. No lumpy, wrinkled, soft, or discolored ones.
• Beets -- Look for ones that still have their greens, and that the greens are still fresh, not limp. Best tasting will be smaller and firm.
• Broccoli -- Tightly formed buds (florets) with the darkest green (almost blue) sprouts. No yellow and no loosely formed florets -- this means they are old.
• Cabbage-- Look for smooth round heads, a large heart, thick and crispy leaves, with even coloring.
• Corn -- Only buy ones that are still in their husks! The husks should be bright green. Test the kernels by squeezing the juice from one. It should run slightly cloudy, not thick or lacking in juice.
• Lettuce-- Look for heads that are round, firm, not misshaped, without discoloration and that are not spongy.
• Mushrooms --The caps need to be off-white creamy colored, or a light tan with caps closed around the stems. Watch out for slimy to touch mushrooms.
• Onions-- Skins need to be thin, not thick and the onion should feel firm and be blemish free.
• Peppers-- Look for vibrant colors, the deeper the better and the sweeter with the added bonus of more vitamins.
• Spinach and other greens -- Look for crispiness and brightness of color.
• Zucchini-- Firmness, smoothness, and sparkle count.

Again, keep it simple and follow the same practices of the world's finest connoisseurs by:

• Sniffing
• Squeezing
• Weighing and feeling it in your hand
• Don't buy the bad ones
• Holding it up to the light
• Taking a taste or asking for a sample

Plus, understand that you can also ask the produce manager or produce clerk what's recommended or good today. Another tip, is to buy organic whenever possible and buy local whenever possible.

On a side-note, the concept of fruit gleening (harvesting) in urban areas and poorer rural areas is catching on. Here is an introduction to this practice, provided as food for thought: