Quick tips for incorporating fresh produce into your meals
* Choose the produce with the richest fragrance, brightest colors and best price.
* Fruit and vegetables tend to be the cheapest and most abundant when they are at their peak, so go ahead and buy a bushel.
* Most fruits and veggies taste best when eaten raw or simply cooked — grilled, steamed or sauteed. And don’t forget to accent all that flavor with fresh herbs. But whatever you do, be sure to not overcook the goodness away.
* Fresh corn on the cob only needs to boil for a few minutes, so that it will keep its delicate sweetness and satisfying crunch: Simply bring the water to a boil and dunk that corn for no more than two to three minutes. Or for a summertime treat that will really tickle your taste buds, try shaving raw corn off the cob and tossing it in a delightful bean salad or with fresh salsa.
* Never refrigerate tomatoes, because they will loose their intense flavor and become mushy and mealy. Tomatoes love balmy temperatures and room temperature is the best way to store them. Toss chopped fresh tomatoes in salads, warm pasta, open-faced sandwiches or over bruschetta—no cooking needed.
* Tell me more about red peppers: Red sweet peppers are simply green peppers that have matured and changed color. Fresh red peppers are high in vitamin C and are also a good source of vitamin A and potassium.
* Tell me more about honeydew melon: Buy honeydew with a smooth, velvety surface and a creamy white or yellow rind. Avoid honeydew with a stark-white rind tinged with green, as these are likely to be unripe. For maximum flavor and juiciness, keep honeydew at room temperature for a few days before serving or using in recipes. When ripe, use immediately or refrigerate.