Picking Produce

To me, turning down the produce aisle of the supermarket is venturing into a veritable twilight zone. As I stand there, dumbfounded, the woman next to me is expertly tapping, shaking, listening and examining specimen after specimen of melons and fruit. To my horror, everyone in this pseudo-universe is doing it! They squeeze and tap with grim determination and utter confidence, sorting through the stock until they find perfection. Truth be told, I quickly fill my bag and skedaddle out of the aisle, leaving the experts to their studies.

My hubby tried to teach me the finer points of picking produce, but somehow the lessons got mired in my brain. I remember something about pressing the top (or was it the bottom?) of the cantaloupe. It's supposed to be soft, or was it hard? There was some shaking involved, I believe. Apples should be hard, avocados soft, but that may depend on when you plan to eat them: today, tomorrow or two days from now. Help!

So many questions, so little time to become the perfect shopper: So I turned to Supersol kosher supermarket in Lawrence, New York, my favorite food emporium, and asked their experts.

Picking Produce: There Are No Seasons Anymore!
An interview with Steven Beck, produce manager at Supersol

"If you shake a melon, you're just bruising it" Q: I've always wanted to ask this: What's the difference between a male eggplant and a female eggplant?
A: Ha! My family has been in this business for generations. My grandfather and my father laughed when people asked about it. Maybe the farmers know.

Q: So it doesn't matter?
A: Nope.

Q: Okay then, what do I look for when picking out an eggplant?
A: If you have two eggplants that are the same size, take the lighter one. Lower weight means there are fewer seeds in it.

Q: Why do various kinds of cucumbers have different tastes? And how do Kirby cucumbers differ from the Persian and Israeli varieties?
A: Kirby cucumbers are American grown. They are smaller than the big cukes and have less water, so they have more taste. The other small, tasty varieties are Persian and Israeli cucumbers. They're both thinner than the Kirbys and seedless.

Q: Which tomatoes have the best flavor?
A: "Best" is a matter of opinion. Holland cherry tomatoes have excellent flavor, though grape tomatoes are more popular. Different color tomatoes don't necessarily taste better, but they're good for presentation. If you want a really special-looking tomato, try little "teardrop" tomatoes. They're expensive and highly perishable, but gourmets love them.

Q: Do all onions make you cry?
A: Actually, no. Vidalia onions don't make you cry. They're also sweet and have no bitter aftertaste, which is why a lot of cooks favor them. There's a lot of variety in onions: Spanish—also called Bermuda onions—are large, round and easier to cut. Pearl onions look nice in many dishes. Leeks and scallions are in the onion family, too.

Q: So when I bring home fresh produce, should it go into the fridge or stay out?
A: Up to you. I like most things at room temperature, but certain items will last longer in the fridge. Apples, for example, will stay crisper if you refrigerate them. When you shop, ask the fruit manager if the item should be refrigerated.

Q: Should I keep produce in the plastic bag?
A: Never! It doesn't breathe in there. Get produce out of the plastic right away.

Q: Okay, the big question: How should I choose a melon? Should I shake it?
A: If you shake a melon, you're just bruising it. Press the end of the melon. It should have a little bit of give, not too much. Look for skin texture. On a honeydew or Crenshaw melon, look for brown honey spots coming out of it. Veins and honey spots on the skin mean there's good texture inside. For a cantaloupe, pick one with no scars, tears, bruises or blemishes in the skin, and the netting should be fairly well defined.

Q: With so many colors of grapefruit to choose from, how can I pick a perfect one?
A: White grapefruits are almost a thing of the past! Most people prefer the pink and red ones. Look at the texture of the skin. A grapefruit that's too large with a thick skin is hollow inside. I like them a little soft to the touch—they're sweeter.

Q: Apples come in so many varieties. Which are best for baking?
A: For baked apples, use Rome or Cortland. Granny Smith apples are good for pies. They should be firm, even for baking. Watch the skin. A bruise means there's a black spot inside. If you want to know how an apple is supposed to taste, go to a farm in the fall and get them right off the tree.

Q: Since we do get a lot of produce from other places in the world, are there health concerns?
A: Foreign produce has gotten better and better. But consumers should know that a lot comes from South America, where laws regarding pesticides are different from those in the U.S. Make sure you wash produce very well, no matter where it grew.