Look for apples that are firm, brightly colored and free of bruises. The skin should be clean and shiny; a dull finish indicates the fruit may be past its prime. Refrigerate apples up to two weeks. At room temperature, they ripen too quickly and become mealy. Apples are also good baked in pies, roasted or sautéed to accompany meat dishes.
Look for grapes that are plump, unblemished and firmly attached to a flexible stem. Ripe white and green grapes should have a yellowish cast; red and purple ones should have no green. Refrigerate grapes in a ventilated plastic bag up to one week.
Pears ripen off the tree, so most of the fruit you’ll find at the market will need a few days to soften at home. Common varieties include: Anjou, which is egg-shaped with a green, rose-tinged green, or red skin; Bosc, which has a slender…
View original post 1,288 more words