1, the circle at the bottom of watermelon, the smaller the better, and vice versa. The bigger the bottom ring, the thicker the skin and the worse the taste.

2, the color is best to choose turquoise, not foggy.

3, watermelon head (pedicel), if it is straight, don't, but if it is curly, it is very sweet.

4. Watermelon skin with smooth surface, clear pattern, obvious grain and yellow bottom is ripe melon. The surface is fluffy, dull and mottled, which is an immature melon; Play the melon with your fingers and hear the sound of "bang, bang" This is a ripe melon. I am not familiar with the sound of "Dangdang". When I heard the sound of "poop-poop", it was a ripe melon.

5. Watermelon is neat and symmetrical, with normal growth and good quality. Melon is deformed, abnormal in growth and poor in quality.

6. Watermelon floats into the water and is a ripe melon; It is the raw melon that sinks.

Second, pitaya:

Pitaya is rich in minerals, anthocyanins and water-soluble dietary fiber. Among them, anthocyanin has antioxidant effect, and the plant protein it contains also has the function of detoxification of heavy metals. Every100g pitaya pulp contains 60 kilocalories, which is slightly higher than that of apples. The content of vitamin C is three times that of apples, and the scales outside the peel are actually top grade, so you should pick them up and knead them soft (not too soft, or the juice will burst when you cut them).

The heavier the better. The heavier the pitaya, the more juice and the fuller the pulp, so when you buy pitaya, you should weigh a single pitaya by hand. The heavier the pitaya, the better. 3. The redder the better. The redder the surface, the better, and the greener and fresher the green part. If the green part turns yellow, it means it is not fresh. The fatter, the better. It's big and round, with a bulge in the middle. The fatter, the more mature. Very sweet, not astringent. Don't choose a slim type,

Third, mango:

1. Mango variety: Egg Mango (called in Fujian), with strong fragrance, oval shape, orange flesh, as big as a small egg, super sweet and super fragrant, suitable for juicing, with thick juice, which can be mixed with 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.

2. Selection: Choose a mango that is full, round, moderate in hardness, pure in yellow, with a far-reaching fragrance and no spots (spots are rotten from the inside), smell the fragrance, and 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 and without moisture.

3, mango juice has a component, which is not good for the skin, so it is best to cut it into small pieces when eating, don't touch the skin and lips, so it will be fine.

Fourth, Apple:

1, Fuji should choose the one that looks a little yellow and a little red. 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.

2. Authentic Red Fuji apples are crooked on the table, not straight, otherwise they are 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. 3. To buy apples (mainly red Fuji), it is best to choose the ones with striped red appearance (called "striped red"), with some yellow in the red. That kind of apple is crisp, juicy and sweet.

Five, litchi:

1, feel, first hold it in your hand and gently rub it: Good: gently press the fruit with your fingers, and it feels tight and hard; Gently press the fruit and it feels soft.

2, look at the appearance: good: the peel is fresh, the color is deep red, the fruit handle is fresh and not wilting, and the flesh is white.

3. Teach two more tricks, which were taught by fruit farmers in the southern litchi orchard: look at litchi heads. If the head of litchi is sharp and the density of nails on the epidermis is high, it means that litchi is not mature enough, and vice versa. Second, look at the shell, lobes? "Flat, obvious suture, such litchi must be very sweet, not letter you try! From the appearance, the truly fresh litchi is not very bright in color, dark red and slightly green, and has no peculiar smell. Bad: the peel is dark brown or black, with juice oozing out. The flesh is red.

Sixth, pears:

Method of distinguishing between male and female:

And male and female pears. The female pear is small and juicy. When buying pears, look at the bottom of the pears. The female pear has a round and smooth deep nest, and the male pear's tail is like a flower.

Seven, 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. When buying "Rose" grapes, we should pay special attention to the fact that this small fruit is not easy to preserve.

Eight, bananas:

Don't choose two green bananas. 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.