Bananas and peanut butter are a snack match made in heaven – a dynamic duo, so to speak. But if you don’t play your cards right, your beloved yellow fruit will become too mushy to handle the generous smear (or two) of peanut spread. Of course, you could always get your nut fix by attacking the jar with a spoon, but it’s just not the same.
Needless to say, dealing with fruits and veggies that are either unripe or too ripe is a buzzkill. But don’t worry, we’ve put together a handy-dandy guide that’ll help you determine when your summertime staples are as (Hello)FRESH as possible (see what we did there?).
Avoid avocados that are overly soft with large dark blemishes. Instead, opt for ones that yield gently to pressure in the palm of your hand. Then give ‘em a soft poke; you want the skin to “give” slightly but not remain indented. Finally, flip off the small cap at the top. If doing so reveals green flesh, you’re good to go.
If your avocados aren’t ripening fast enough to satisfy your guacamole cravings, store them in a brown paper bag at room temperature. To accelerate the process even further, toss in a banana. The yellow fruits emits ethylene, a gas that’ll do the trick.
Load up on healthy fats with avocado toast, smoothies, or this cherry pancake concoction
Nothing screams summer like grilled corn-on-the-cob. To enjoy it at the peak of its flavor, look for a bright green and tightly wrapped husk. And you know those little strings sticking out from the top that get all over the kitchen when you’re shucking away? Those are called tassels, and you want to be sure they’re brown and ever-so-slightly sticky. Go ahead and take a peek inside before using a sharp object (your fingernail would work) to puncture a kernel. If the water that escapes is translucent rather than watery, the corn is ready to be enjoyed.