All About Summer Produce
Most of us are familiar with corn, peppers and tomatoes, but do you know how to choose the pick of the crop? Do you have questions about storage? Click the tabs below to learn more about these summer favorites, including a few little-known facts, just for fun!
Corn
Corn on the cob is a good source of vitamins B1, B5 and C, folate, dietary fiber, phosphorous and manganese.
When buying sweet corn, look for husks with a good green color and pale colored silk. Gently pull the top of the husk away. If the kernels are discolored or dented, that means the corn is not fresh.
To store, simply keep unhusked corn in the refrigerator. If you husk the corn, place in storage bags before refrigerating. Eat as soon as possible for maximum taste and freshness.
Fun Facts:
- The average ear of corn has 800 kernels, arranged in 16 rows.
- There is one strand of silk for each kernel of corn.
- There is always an even number of rows on each ear of corn.
Peppers
Green peppers are low in fat, very low in sodium, a good source of fiber and are very high in vitamin C.
When choosing peppers, look for those that are firm with smooth skin and a fairly even shape. The pepper's coloring should be uniform, with no blemishes, soft spots or wrinkles.
Store green peppers in the produce drawer of your refrigerator for 5-7 days. Peppers can be stored in the freezer (whole or sliced) for up to a month if frozen properly.
Fun Facts:
- Green bell peppers have twice the vitamin C of an orange, while red and yellow peppers have 4 times as much!
- Peppers were given their name by Christopher Columbus when he brought the plant back to Europe.
- The pepper is a fruit, but is considered a vegetable in cooking.
Tomatoes
Tomatoes are an excellent source of vitamin C, a good source of vitamin A, and a source of lycopene, an antioxidant.
When buying tomatoes, look for those with a deep, rich red color. They should be without wrinkles, cracks or bruises. If a tomato yields to light pressure, it's ripe.
Tomatoes are sensitive to cold and should be stored at room temperature, out of direct sunlight. Tomatoes will keep up to a week, depending on ripeness at the time of purchase. To speed up ripening, place tomatoes in a paper bag.
Fun Facts:
- Tomatoes are the main ingredient in 78% of Americans' favorite recipes.
- There are over 7,500 different varieties of tomatoes.
- Tomato juice is the official beverage of the state of Ohio.
Cantaloupes
Naturally sweet and refreshing, cantaloupes are an excellent source of vitamin A due to their concentrated beta-carotene content. They are also an excellent source of vitamin C, a very good source of potassium, and a good source of vitamin B6, dietary fiber, folate and niacin.
When choosing a cantaloupe, tap the melon with your hand. If it sounds hollow, it's passed the first ripeness test. Then smell it. A ripe melon will have a distinctive yet subtle, sweet cantaloupe scent. Look for melons that are heavy, and without bruises or soft spots. The rind beneath the netting should be yellow or cream in color.
Unripe whole cantaloupes can be stored at room temperature until it has fully ripened. Once ripe, cantaloupes should be stored in the refrigerator. Sliced or cut cantaloupe should be store wrapped in the refrigerator.
Fun Facts:
- Cantaloupes are named after the papal gardens in Cantaloupe, Italy where many believe this melon was first grown.
- What we call cantaloupes in America are actually muskmelons. True cantaloupes are not netted, have a smooth to rough surface, and are not grown in the United States.
- Cantaloupe is the most common melon in the United States.