How to choose fresh fruit

Apricots are usually uniform in color, without bruises. Red or yellow spots are normal. Note that the surface of the apricot should be dry, and the skin should not deform when pressed.

Avocado: According to Bright Side, a ripe avocado's skin should be dark green or purple, rough, and free of cracks. A good avocado should not be too hard, and may have a small indentation when squeezed. Unripe avocados should be left at room temperature for a few days before eating.

Watermelon: Choose a watermelon with a dry stem, no cracks, scratches or dents on the surface. Choose a medium-sized watermelon that feels heavy in the hand.

Ripe pineapples are yellow, with thick leaves and a bright green color. You should choose heavy, sweet, fragrant pineapples, and avoid red pineapples.

Pomegranate: A good pomegranate is bright red and shiny, not too dry or cracked. The rind should be firm and odorless.

Lemon: The lemon peel is bright, smooth, and not rough. The color is uniform. A good lemon has elasticity and is not too hard.

Plums: Choose plums with plump, smooth skin, uniform color, and no bruises, dents, or black spots. If you see powder on the plums, they are freshly picked.

Cucumbers should be bright green, with thin, slightly rough skin. Cucumbers should be small, without dents or warping. A wilted base indicates that the cucumber is no longer fresh.

Apples: Choose apples that have a natural appearance, with no cracks or signs of parasites, black spots or dents. The apple should have a mild aroma. If the apple's skin feels greasy to the touch, it has been chemically treated.

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