Category: Fresh produce

According to the USDA, most American adults fail to meet their daily fruit intake recommendations. Despite this, concerns over sugar content lead many to question if certain fresh fruits are unhealthy, but the truth is far more nuanced than simply labeling one fruit as 'the worst'.

Up to 40% of food produced in the U.S. is wasted, with produce spoiling in the fridge a major contributor. Thankfully, with the right techniques, you can master how to keep berries fresh longer in the fridge and drastically reduce your food waste.

According to a study published in the *Journal of Agriculture and Food Chemistry*, processing tomatoes can increase some nutrients, but eating raw tomatoes ensures maximum vitamin C intake. This fresh and versatile fruit is a powerhouse of vitamins, minerals, and antioxidants that contribute significantly to overall well-being.

Pineapples do not get sweeter after they have been picked from the plant, which is why knowing what to avoid when buying pineapple is the key to bringing home a fruit that isn’t disappointingly sour or dry. Unlike other fruits that continue to ripen on your counter, a pineapple's sugar content is set at harvest, making your selection skills paramount for a delicious treat. By paying close attention to a few critical factors, you can guarantee a tasty tropical experience.

According to market intelligence data, the average retail price for conventional watermelons can fluctuate significantly, ranging from approximately $0.40 to $0.70 per pound depending on the time of year. Determining how much is a pound of watermelon involves considering seasonal availability, the specific variety, and where you choose to make your purchase.

Figs were among the first plants cultivated by humans, dating back thousands of years. Despite their ancient history as a food source, many still wonder: are figs safe to eat raw? The answer is a resounding yes, provided the figs are ripe and properly prepared.

Did you know that bananas are one of the highest producers of ethylene gas, a natural plant hormone that accelerates ripening? This is precisely why it is crucial to understand how far away should bananas be from other fruits to prevent rapid spoilage.

Over half of US households admit to throwing away fruit due to premature spoilage. This common food waste issue is often caused by a single oversight: putting bananas in a fruit bowl with other fruits. The reason lies in a naturally occurring plant hormone called ethylene, which bananas release in abundance and can dramatically shorten the shelf life of your produce.

Approximately only 5% of cranberries are sold in fresh form, but many wonder: are cranberries safe to eat fresh? The short answer is yes, they are perfectly safe, though their famously tart flavor requires some getting used to.

According to food scientists, a common fruit bowl mistake can cause your fresh produce to spoil significantly faster. This is because both apples and bananas release a natural gas called ethylene, which accelerates the ripening process of nearby fruits and vegetables. Understanding this simple chemistry can dramatically extend the shelf life of your produce.