Keep an eye on fruit season. Take advantage of the tips on how to preserve them for longer.
Seasonal fruits are cheaper, healthier and tastier!
It’s best to take advantage of the harvest season.
Know that there is a natural harvest season, but nowadays there are modern agricultural production techniques and, therefore, some fruits are found in open-air markets or supermarkets throughout the year.
Avocado: November to May.
Pineapple: March to June and September to December.
Acerola: October to November
Plum: November to February.
Blackberry: during the winter months.
Banana: the whole year.
Cashew: August to November
Carambola: May to August.
Khaki: March to May.
Coco: the whole year.
Damascus: October to December.
Figo: January to March.
Raspberry: November to January
Guava: January to March.
Jabuticaba: August to November.
Kiwi: April to August
Orange: all year round depending on the variety.
Orange Kinkan: September to October.
Lychee: December
Tahiti Lemon: April to November.
Galician lemon: September to February.
Sicilian Lemon: February to April.
Litter: the whole year.
Papaya: the whole year.
Manga: October to January.
Sour passion fruit: December to April.
Sweet passion fruit: April to May and November to December.
Watermelon: October to May, but there are regional crops sold year-round.
Melon: January to September, but there are regional crops sold throughout the year.
Strawberry: July to August
Nectarine: November to February.
Pear: February to September.
Pomegranate: May to August.
Tangerine: March to April
Uva: January to April.
Ruby grape: December to March
Mom Tips
Don’t make the common mistake of mixing the fruits when arranging them in the fruit bowl. Fruits release gases and some end up accelerating the ripening of others. Separate citrus fruits from others such as apples, bananas, etc.
Do not store fruit in the refrigerator door. Opening and closing the door causes temperature variations.
Be careful with the hygiene of the fruits. Do not sanitize them with bleach. Bleach affects the nutritional part of the fruit.
In a liter of water, add 1 tablespoon of salt, mix and leave the fruits immersed in this solution for 5 to 10 minutes. Salt prevents bacteria from proliferating.
Especially in summer, to make your fruits last longer, learn the techniques:
– Greasing fruit with olive oil causes the pores to close, making it difficult for the fruit to breathe and making it last longer.
– Another technique is to wrap the fruits in plastic wrap and store them in the refrigerator. This creates a decrease in the fruit’s metabolism, causing it to stop the ripening process.
With this technique in the case of bananas, the skin will darken but the inside will be perfect for consumption.
Source: https://www.receitasdemae.com.br/receitas/frutas-de-epoca/
