Choose undamaged brightly colored and pleasant
smelling fruit that is neither too firm nor too soft; free of molds and
bruises
Buy fruits and vegetables that are in season,
they are not only more economical but also at the peak of flavor, quality
and appearance
Storage
Store potatoes and other root crops in a cool,
humid (not wet), dark and well-ventilated area.
Do not store potatoes in the ref, their starch
will convert into sugar and develops an uncharacteristically sweet taste
Best place to store vegetables is in the
vegetable compartment of ref , temperatures are not too cold; upper shelves
are too humid and causes them to dry out
Many fruits ripen quickly so check them
frequently to make sure they do not become overripe.
Once fruits ripen, store in the refrigerator
and use soonest
Unripe fruit will ripen more quickly if placed
in a paper bag; bag seals in ethylene gas emitted by fruits and hastens
ripening process
Store fruits and vegetables separately because
ethylene gas given off by fruits causes vegetables to spoil
Preparation and Cooking
Use running water and soap to wash fruits and
vegetables that have to eaten raw
Peel fruits and vegetables as thinly as
possible, to avoid loosing vitamins that are just under the skin
Sprinkle pineapple or calamansi juice over
sliced bananas or apples to prevent browning
Avoid squeezing vegetables such as radish,
ampalaya, mustasa or soaking them in water to remove the bitterness or
unpleasant taste, this process removes a lot of water-soluble vitamins.
Vegetables should be cooked as briefly as
possible, overcooking makes them bland and soggy, depriving them of vitamins
and minerals. Cook them at high temperature for a short time.