Some Delicious Seasonal Fruits and Vegetables in California: How to Choose and How to Store?

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Some Delicious Seasonal Fruits and Vegetables in
California How to Choose and How to Store?

• So, rush to your local farmers market and stock
  up your favorite seasonal fruits and vegetables,
  because they are not only delicious but also have
  a lot of benefits for your body.

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• California is famous for its delicious fruits and
  vegetables. Since the climate in Southern
  California is ideal for growing fruits and
  vegetables all year, there is always something
  fresh to eat. Apples, strawberries, citrus fruit,
  pumpkins, and vegetables are usually available
  for picking in southern California. Picking your
  food is not only fun, but it's also a great
  educational trip for kids, and it's typically
  sold at a discount.
• Some popular seasonal fruits in California are,

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Apple

• Soft-skinned, dark-colored, and bright apples are
  perfect to choose. Apples should be refrigerated,
  better keep them in the refrigerator's bottom
  drawer. Some apples are delicious early in the
  season but when stored for longer they lose their
  taste. However, many are picked later but keep
  their flavor for months. Try before you buy.

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Avocado

• There are many reasons to enjoy living in
  California, but one of the best is the abundance
  of avocado varieties available as good as Hass
  avocados are, try a Reed or a Gwen. The avocado
  season lasts from February to July. It's
  important to note that avocados only ripen after
  they've been picked, and this can take up to a
  week. Purchase avocados that are strong, if not
  stiff, and let them ripe at home. Cut avocado
  right before you want to consume it otherwise its
  flesh starts discoloring.

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Blood Oranges

• The same anthocyanin pigment that gives
  raspberries their color gives blood oranges
  theirs. Blood oranges and raspberries have a
  similar berry flavor. Oranges can be kept at room
  temperature for up to two weeks because their
  peels are relatively dense. Refrigerating
  oranges, on the other hand, does not damage them.
  Blood oranges season last from February to March

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Cherries

• The first cherries in the market is one of the
  sure-shot signs that summer is just around the
  During May to July cherries are in season.
•  Firm, shiny, smooth skin cherries are the best
  to choose. These cherries are usually dark in
  color, which is a sign of ripeness. One more
  thing to be checked is that stem should be green
  and flexible. Cherries can be stored in the
  fridge in a sealed plastic bag for a couple of
  weeks.

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Figs

• Figs are one of the most exotic fruits, with a
  soft, almost melting texture and a creamy,
  jam-like base. Figs should be soft and ripe, but
  not mashed. However, a few tears in the skin
  would be fine. The smell is also important. After
  harvesting, figs should be kept refrigerated to
  avoid spoilage. 

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Grapefruit

• Grapefruit remain in season from March to July.
  Choose grapefruit that are heavy in size and
  volume. These grapefruits will be packed with
  juice. Rub your thumbnail over the peel the
  fruit with the most scent will be the most
  flavorful. Grapefruit can be kept at a cool room
  temperature for a week or so because their peels
  are so thick. However, refrigerating them does
  not affect them.

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Some Delicious Vegetables in California

• Broccoli

• Broccoli remains in season from December to May.
  Broccoli is a vegetable with two moods. If it is
  cooked quickly, the flavor remains bold and
  assertive, however staying a little longer on the
  stove can turn it sweet and complex. Broccoli
  spoils quickly, wrap tightly and store in the
  lower drawer of the fridge just like lettuce. Do
  not store for long, consume it as soon as
  possible to avoid spoilage.

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Carrots

• Carrot is such a fancy vegetable, fat and red.
  They are available in different varieties of
  shapes, sizes, and colors. Carrots season lasts
  from February to June.
•  The best way to choose carrots is by their color
  and texture. They should have a tidy, crisp
  appearance. After that, check to see if the roots
  are deeply colored and vibrant. Store carrots
  tightly wrapped in the crisper drawer. Be sure to
  remove the tops before storing them as they will
  draw moisture from the roots, wilting them faster.

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Eggplants

• Eggplant can be firm or smooth, with a slight
  stringiness. There are many misconceptions about
  eggplant's bitterness. Bitterness is caused by
  being over-matured, not by having too many seeds
  or a particular shape. There should be no
  shrinking in the skin texture or soft spots.
  Also, check the green leaves at the stem end, it
  should be fresh and green, not dried out and
  brown.
• Keeping eggplants at room temperature for a day
  or two with not cause any worse effect. Or may be
  refrigerated afterwards.

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Fava beans

• Favas have risen to culinary stardom against all
  odds, becoming one of the most famous of all
  farmers market vegetables. They're not cheap.
  You will have to buy a mountain to get a
  molehill. (To make two decent servings of beans,
  you'll need more than 3 pounds of pods.) Then
  you'll have to peel them a second time to get rid
  of the fine pale skin that encircles each bean.
•  Favas can be stored for at least a week in when
  refrigerated in a sealed plastic bag

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Green beans

• There are popularly two types of green beans the
  round and the flat. To keep the delicate
  crispiness of the round beans, they must be
  cooked quickly. Flat beans require a longer
  cooking time because their thick skin takes a
  long time to soften.
• Crisp and strong green beans are ideal. There
  shouldn't be any soft spots or discoloration.
  Keep beans refrigerated in a plastic bag. If
  youre going to store them for very long, you can
  freeze them as well.

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