The cultivation of fruit has a long history dating back thousands of years. Fruit has been an important part of the diet of many ancient civilizations, and has been cultivated and consumed around the world for centuries.
In more recent history, access to fresh fruit has varied depending on a number of factors, including location, economic status, and cultural practices. In some parts of the world, access to fresh fruit may be limited due to a lack of resources or infrastructure, while in other areas, access may be more readily available.
When shopping for fresh fruit, it’s important to look for produce that is free of blemishes or decay. Choose fruit that is in season, as it will likely be fresher and taste better. Look for fruit that is firm and has a vibrant color, and avoid fruit that is overly soft or has a slimy texture. Consider purchasing your fruit from a farmer’s market or a local farm, as these sources often have fresher produce than supermarkets. When purchasing pre-cut fruit, make sure it is refrigerated and looks fresh. If you are purchasing frozen fruit, make sure it is stored in a solid, frost-free package.
|Apples||Firm texture, bright color, mature fruit||Immaturity, overripeness, bruises, shriveled skin|
|Apricots||Plump, juicy, with uniform color; fruit that yields to slight pressure||Soft, mushy fruit (overripe); pale, greenish-yellow fruit (underripe)|
|Avocados||Slightly soft, yields to gentle pressure||Dark, sunken spots; cracked or broken surface|
|Bananas||Firm, bright color, free from defects||Fruit that is bruised or discolored, dull skin|
|Blueberries||Dark blue with silvery bottom, plump, dry, free from defects||Shriveled and discolored skin; brown, soft flesh|
|Cherries||Bright color; plump, firm fruit||Soft, spongy, shriveled or discolored fruit|
|Grapefruit||Well-shaped, firm fruits; heavy for size||Soft, discolored areas|
|Grapes||Bright color, plump, firmly attached to stem||Soft, wrinkled or leaking fruit|
|Lemons||Bright color, smooth skin, heavy for size||Dull color, shriveled skin, soft spots|
|Limes||Glossy skin, heavy for size||Dull, dry skin; soft spots|
|– Cataloupe and Persian||Stemless, thick veining, yellowish rind, pleasant aroma||Soft spots, bright yellow rind|
|– Honeydew||Faint, pleasant aroma; pale yellow to creamy colored rind; slight softening at blossom end||Dead white or greenish colored rind, overly hard fruit, soft areas|
|– Watermelon||Smooth outer surface, rounded ends, bright flesh that is firm and juicy||Pale colored flesh, dry or watery flesh|
|Oranges||Bright color, heavy for size||Lightweight; dry, dull skin; soft spots|
|Peaches||Flesh that is still slightly firm or becoming soft, creamy ground color between red areas||Very firm, greenish skin, soft bruised spots|
|Pears||Firm flesh, color characteristic of variety||Very hard, immature fruit, soft or bruised spots|
|Pinapples||Pleasant aroma; slight separation of eyes; leaf easily removed from top; yellowish-orange color; plump, firm, heavy for size||Dry, dull yellowish-green skin; bruises; soft spots; unpleasant odor|
|Plums||Fairly firm to slightly soft, good color for variey||Overly hard, overly soft, brown or shriveled areas|
|Raspberries and Blackberries||Bright, uniform color; plump, tender cells||Hard; irregular color; soft leaky fruit; no stems|
|Strawberries||Bright red, firm flesh; dry; clean; cap attached||Soft, moldy, large, seedy, uncolored spots|
|Tangerines||Deep yellow-orange color, bright luster||Pale, green skin; soft or cut spots|