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room temperature for a few days, or in a plastic bag in the fridge for maximum crispness and storage life.
Ready to eat: right away
room temperature to ripen. Once ripe, keep in fridge, make sure to eat within a day or two of ripening. Once cut, leave pit in unused part, wrap tightly in plastic and keep in fridge for a day or two.
Ready to eat: when the skin turns a darker green and the flesh gives to a light press.
room temperature, do not keep them in the fridge.
Ready to eat: when they are as yellow as you like them to be. The more yellow and the more dark dots, the sweeter and softer they are.
keep in a shallow, open dish in the fridge. Make sure they stay dry- do not wash until you’re ready to eat them.
Ready to eat: right away. They don’t ripen after picking.
room temperature for a few days, or in the fridge for longer storage.
Ready to eat: right away
eat right away as they spoil quickly. Keep in a shallow, open dish in the fridge, and keep dry.
Ready to eat: right away
store in a loose plastic bag in the fridge. Pick through to remove any soft ones before storing. Do not wash until you are ready to eat them.
Ready to eat: right away
room temperature to ripen. Keep unripe kiwi in the fridge in a loose plastic bag for up to two months.
Ready to eat: the flesh gives to a light press. The softer they are, the sweeter they’ll be.
store in a loose plastic bag in the fridge for up to a month, or for up to a week at room temperature.
Ready to eat: right away
room temperature to ripen. Once ripe, keep in fridge, make sure to eat within a day or two of ripening.
Ready to eat: when skin has no green left on it, flesh gives to light press. It will be fragrant.
keep in the fridge. Bring to room temperature before eating for best flavour.
Ready to eat: right away. They don’t ripen after they are picked.
room temperature to ripen, or in the fridge to slow ripening.
Ready to eat: They ripen from the inside out, so once the skin has a yellow tone and the flesh at the neck gives to a light press, they are ready. Depending on the variety, they may take up to two weeks to ripen. They bruise very easily when ripe.
keep at room temperature for a few days, or in a plastic bag in the fridge for up to a week.
Ready to eat: when the skin has a yellow tone and it is fragrant.
apricots, peaches, nectarines, plums, etc.- keep at room temperature to ripen. Keep in the fridge to slow ripening, or once ripe.
Ready to eat: when there are no green undertones left, and the flesh has deep golden, red, or purple colouring. Most will be fragrant. The flesh will give to a light press. With apricots, the softer they are, the sweeter they are, even to the point of being mushy. With plums, they will feel quite juicy.
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