To choose a fruit of moderate size, too big fruit is likely to be prompted by hormones and swelling agents. In short, it is best not to buy anything too big, whether it is fruit or crab, fish and shrimp!

Most of the southern fruits sold in the north are ripened with messy things, because the southern fruits are not very lucky when they are ripe, and they can only be eaten raw and processed before shipment, so it is also a way to eat local fruits as much as possible.

Generally speaking, smell, look and pinch. First of all, smell whether there is the proper fragrance of fruit, and also smell whether there are other strange smells. Second, look for black or rotten places. After three pinches, there is no need to say more.

The principle of selecting fruit is beautiful and shiny, and it depends on whether the root of the fruit is concave enough and round. If there is, it is female, and the fruit of female is sweeter.

Fruit selection strategy:

Mango:

Mango variety: egg awn (as Fujian people call it), with rich fragrance, oval shape, orange pulp, as big as a small egg, super sweet and super fragrant, suitable for juicing, and the juice is very thick, and you can mix some light honey water; A little worse than egg mango is waist mango, which is shaped like a pig's waist, with yellow flesh, some light yellow and thin core. This mango is very sweet, but its fragrance is not as good as that of egg mango. There are also ivory ferns and laurel ferns, which will be a little astringent and a little sour when they are not ripe enough. There is also a green mango green awn, which is sweeter than the yellow one.

Selection: Choose a full and round one with moderate hardness, yellow color and pure fragrance, which can be smelled far away without spots (spots are rotten from the inside) and smell the fragrance. Choose a mango that is about 8 minutes ripe, and you can eat it in a day or two. If you buy a ripe and edible mango, you can look at its roots, which should be very refreshing, without moisture, and at the same time.

Mango juice has an ingredient that is bad for the skin, so it's best to cut it into small pieces when eating, and don't touch the skin and lips, so it's okay.

Oranges, grapefruit, oranges:

High orange, flat orange, naked orange. "Oranges should be tall, flat and shiny. If you pick oranges, regardless of the variety, there is a ring-shaped female in the middle, which is generally sweeter. There is a spotted male, which is not as sweet as a female. The skin is thin and elastic, the early orange juice is sweet, and the later oranges are rough and stringy. Pomelo, orange and orange should be picked up with heavy hands, and the skin should be as smooth as baby's skin and as rough as pockmarked face. But the popular sugar orange in winter has a rough and unsmooth skin. When buying oranges, you'd better buy the one with a circle at the bottom, that is, the "ass" one. Navel orange, just buy "ass". The hole is concave, sweet. Grapefruit and honey pomelo are generally as compact as possible. The heavier the handle, the better. Press by hand, the harder the better, and the thinner the skin that cannot be pressed, the better. The smoother the peel, the more uniform and golden the color, the better. This kind of grapefruit has sufficient moisture, high sweetness and good taste.

Watermelon, cantaloupe and melon:

When picking watermelon, I feel that the pattern of watermelon is open. The place where the tail blooms is very small, and the "navel" feels concave. The surface of these melons is not smooth, but uneven. These melons are relatively green and dark. When you lift them with one hand, pat them gently and listen to the sound, you should feel a little hollow, and the hand you hold will feel a slight trembling. This watermelon is sandy, and so is the inside. If you are not familiar with it, it is a dead voice.

When choosing white melons, you should choose smaller ones. Most of the melons have no umbilical cord, but they are a little green. This is the first leaf of melon, so it is easier to pick because it is small. Also, pick one with a navel. The bigger the navel, the better. Click on the soft part of the navel. Smell the butt of cantaloupe, cantaloupe is nice and sweet.

When selecting cantaloupe, you should choose thick net lines and smell rich aroma.

When buying any melon, the end that is not connected with the seedling is concave, that is, ripe, good and sweet.

Apple:

Fuji should choose the one that looks a little yellow and crimson. This khaki, crisp, sweet, a little sour, tastes right. Never pick a little red in green. In this way, the taste will generally be lighter, and there may be a lot of water, but sweetness will definitely not work. The authentic red Fuji apple on the table is crooked, not straight, otherwise it is definitely not authentic. The color can't be particularly red, some are pink and not red. You should choose the one with more red lines, and the "navel" should be deep, so it is sweet. If there are many pockmarks on your skin, flick them with your fingers. They are crisp and echoing, sweet and crisp.

When buying apples (mainly red Fuji), you'd better choose the one with striped red appearance (called "striped red"), and some yellow in the red. That kind of apple is crisp, juicy and sweet.

Durian:

The durian is fragrant and slightly cracked. You can see that the pulp inside is soft and waxy, and it is never wet. The flesh is relatively slender and golden yellow. The full shell is thinner and the pulp has more petals. Rectangular ones usually have a thick shell and a thin pulp. It is best to choose yellow and green shells.

Litchi:

When choosing litchi, choose the kind with uneven skin and deep lines. That kind of lychee is usually very small! And the kind with smooth and flat surface, the core is usually very large! Not only should the surface be rosy, but it should also be full and elastic when pinched. If it is not elastic and soft, it feels a little empty, which means it has been put for a long time. You can also gently press the tail of litchi. If you feel soft and don't press hard objects, generally speaking, the nucleus is relatively small. If it can feel something hard, it is usually a big nucleus.

Pear:

Pears should be female, delicate, juicy and sweet. Female, that is, the nest above should be uniform, with deep umbilicus, round umbilicus and thick roots.

Grapes:

Choose a whole bunch of full and dense grapes, smell them first, and then buy the ones with rich fruit flavor. When choosing grapes in winter, be sure to buy fresh ones. Don't look at the fruit, look at the stalks, fresh grapes, hard stalks and bright green. When the color becomes dark brown and soft, the picking time is longer. Although grapes look strong, they are actually the result of low-temperature preservation and are not really fresh. Pay special attention to buying "Rose" grapes. This small fruit is not easy to keep.

Bananas:

Don't choose bananas with green at both ends. They are processed and not too big. Small bananas are good, round and not angular. They are normal yellow with a hint of sesame color.

Kiwifruit:

When choosing kiwifruit, you must choose the one with a sharp head, like a chicken's mouth, rather than a flat mouth, like a duck's bill. The duck's mouth is made of hormones, while the chicken's mouth contains no hormones or little hormones. The whole fruit of the truly mature Miocene was super soft. When choosing, buy a slightly darker color, close to khaki skin, which is a symbol of sunshine and sweeter.

Kiwifruit is tender and green. This kind is fresh. The whole is soft and hard, and part of it is soft and rotten. The color around the joints is deep and sweet.

Peaches:

The first thing to choose peaches is to smell the fragrance. The more fragrant, the sweeter. Usually, they don't look so good. Choose those that are not too soft and have small tips on them.

Strawberries:

Don't buy strawberries that are too red. The brighter the color, the more sour they are. Strawberries with a little white in red are the sweetest. When buying strawberries, don't choose big ones with strange shapes. It's safer to choose a smaller one of the same size. Don't be particularly red, it's better to have a little white inside.

Papaya:

Papaya is also divided into male and female, and the older one is female, which is sweeter. Generally, the belly is bulging, there are many spots on the surface, and the color is only yellow, which is not very soft to the touch. If there is some chewing gum on the surface, it doesn't matter, it is sugar gum, which will be sweeter. If you want to eat papaya immediately, you should choose yellow skin, but not too soft, so that papaya will be sweet and not rotten. If you make papaya sparerib soup, you should buy green papaya that is not fully ripe. This kind of papaya is hard, of course, and is generally not eaten raw. When ripe, the peel is usually yellow and can be eaten as fruit. For dessert, you should buy red Hawaiian papaya, which is very sweet.

Choose cucumbers, don't buy many small ones, it's for hormones.

Choosing cherries depends on whether the stems are fresh. Fresh fruit stalks are green, and long fruit stalks are black. Then see if the peel is wrinkled. Wrinkling means that the fruit has been picked for too long and lost its moisture.

When choosing tomatoes, don't choose the ones with sharp edges and corners, and don't choose the ones with light feelings. It's all the fault of the red sponsor. If you want to buy this kind of noodles, it has a faint pink feeling, and the pedicle must be round. If the pedicle has a faint cyan color, it will be the sandiest and sweetest. Don't buy sharp ones, the bottom is very high. You want something that looks smooth as a whole. Everything with a sharp point is covered with something that matures quickly in spring. Choose tomatoes with round colors and small white spots on the skin.