Elizabeth HaitBuying Shallots
Choose firm heavy shallots with no soft spots or green sprouts. Smaller ones will have a milder taste.
Keep at room temperature in a dry, dark place for up to two months.
Peak Season for Shallots
Available year-round; best April through August.... Read More
Rachel BeenBuying Rhubarb
Choose firm, straight unbruised stalks. Avoid those that are wilted, or thick and fibrous.
Refrigerate whole stalks or chopped pieces in a sealed plastic bag for up to three weeks. Before using, soak in cold water to refresh. Can also be frozen: wash... Read More
Rachel BeenBuying Raspberries
Choose plump, deeply colored berries with a sweet fragrance. Avoid those that still have the inner cores attached.
Use immediately or refrigerate unwashed, in a single layer on a plate lined with paper towels, for up to two days. Can also be... Read More
Rachel BeenBuying Quince
Choose very firm golden-yellow fruits with a sweet, heavy fragrance. Avoid those that are wrinkled or greenish.
Keep at room temperature, in a single layer for up to one week, or refrigerate in a sealed plastic bag for up to two months. Keep away from... Read More
Rachel BeenBuying Pomegranates
Choose uniformly colored fruits that feel heavy for their size. Avoid those that are cracked or shriveled.
Refrigerate loose for up to two months. Seeds can also be removed and refrigerated in a plastic container for up to two weeks.
Peak... Read More
Avoid shriveled or mushy fruit, and check for signs of mold. As they ripen, plantains go from green to yellow to black; they can be eaten at every stage.
Keep at room temperature, where they will slowly continue to ripen. When at desired... Read More
Getty ImagesBuying Pineapple
Look for firm, heavy fruit with a golden yellow color at the base. The higher up the pineapple the yellow goes, the sweeter it will be. Avoid fruits with cracks, soft spots, or leaks. Smell the base of the fruit: it should have a pleasant, sweet fragrance, not a... Read More
Choose fruits with glossy, deep red, unblemished skins. The green leafy caps should still be attached at the stem end. Fuyu persimmons--the squat, tomato-shaped variety--can be eaten when still a bit firm, about the consistency of a pear. The acorn-shaped Hachiya... Read More
Check for ripeness by pressing gently at the stem end: it should give slightly. If the entire fruit is soft, it is overripe. Some discoloration on the skin is fine, but avoid those with large bruises or soft spots.
Keep at room temperature until ripe. Do not... Read More
Rachel BeenBuying Peaches
Choose fruits with an even yellow background color and well-defined creases. They should be very fragrant. Avoid those with mold spots or green patches.
Keep at room temperature until ripe. Once ripe, refrigerate unwashed and uncovered for up to three... Read More