I did have some new photos and recipes (lemon cupcakes, strawberry and rhubarb crisp, fresh tomato salsa, guacamole, frozen pomegranate margaritas, and more) that I wanted to share but my home computer is toast currently, infected with a virus. 

Maybe in the meantime, a new weekly post?  I definitely don’t have all the answers but I’m darn good at research.  So hopefully these posts will help you as much as they help me.  First up, how to pick the best summer fruits:


Ripe watermelon (notice yellow underside)

You may have heard that you can hit or thump a watermelon with the palm of your hand and if it sounds hollow, it’s good.  For me, that’s been hit or miss.  A better way to pick a sweet, ripe watermelon is to look for one that is heavy for its size (juicy!) and one that has a mild yellow underside (if the underside is white or green, it’s been harvested too soon).   You can store your watermelon at room temperature.  Before slicing, give it a wash.  And then once sliced, any leftovers should be refrigerated.


Ripe cantaloupe

Cantaloupes should have an orange color showing through the skin, not green, and the veins on the melon should feel smooth, not raised.  The bottoms should be tender if you press them and they should smell sweet.  Ripe cantaloupes can be refrigerated; if you are going to cut one half of the cantaloupe and save the other half for later, leave the seeds in as it will keep the flesh from drying out.  Wrap tightly in plastic wrap and refrigerate.


Follow your nose when choosing the best peaches.  Ripe peaches will smell sweet and slightly flowery.  They should give a little when gently pressed but don’t squeeze as they bruise easily!  The red or blush color of peaches is not an indication of ripeness, so don’t go by that, but do stay away from any that are overly green as they were picked too early.  If the peaches are not quite ripe enough yet, you can store them at room temperature for a day or two.  Once ripe though, you should store them in the fridge.


Ripe cheeries

Sometimes I find it hard to pick good cherries because a lot of times they are pre-packaged at the grocery store.  But I figure if I’m going to pay for them, I’m going to do a little digging to get the best ones possible, so I open the bag and feel around. (Don’t laugh at me; who wants to take home tasteless, mushy fruit?) Cherries should be firm, plump and have green stems, not brown ones.  Avoid ones that are mushy or have brown spots.  Cherries do not continue to ripen after picked so don’t buy them thinking you’ll give them a day or two to ripen at home.  Keep cherries in a sealed container in the fridge a


  • It is very fantastic news beacuse these fruits keeps our body very cool and our body water level become not descrese so these fruits very usefull in summer seasons .moatly we eat very quantity.

  • Thank you so very much!!! I’ve asked these questions from older relatives,,,, but you give the answers.

      • I pull on one of the leaves in the center area of the top. If it pulls out without much effort, it is ripe. Also smell to get the fragrance. It should smell sweet, not earthy ( over ripe).

      • If when you get them home, turn them upside dow until they are yellow, just a few days. They get very juicy and sweet. Tip from Dole plantation in Hawaii

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