Thursday, June 19, 2008
How to Pick 'Em - Tomatoes, Strawberries, Peas
TOMATOES What to look for: Choose tomatoes that feel slightly soft and heavy. Size doesn't really matter as long as the color is as red as possible.
Storage: Don't refrigerate tomatoes. Temperatures below 55 degrees will destroy the flavor and make them mealy.
How to use them: There's actually more heart-healthy lycopene in cooked tomatoes, so make a basic sauce or, for a twist, try roasting them.
Storage: Strawberries mold quickly at room temperature, but can last for a few days uncovered in the refrigerator. They freeze well (and they're about to go out of season), so wash them, cut off the hulls and put them in a sealed bag with as little air as possible.
How to use them: Throw them into a spinach salad or try this super-simple recipe for balsamic berries.
PEAS
What to look for: Skip pods that are blemished, wilted or loose. They should look crisp, bright and plump.
Storage: Pods can be stored in the refrigerator for up to 2 weeks. Before refrigerating, wash and dry them fully and put them in a plastic bag.
How to use them: If cooking, blanch peas in water to bring out their full color and crispness. Or make a simple summery side dish by pairing raw peas with avocado and lemon.
Labels: fruits and veggies, lycopene, peas, strawberries, tomatoes
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