Fruits and vegetables do you choose?

In the market, the supermarket, at the producer or when we offer a basket bio, how to know if fruit and vegetables are fresh and arrived in good maturation? In other words, how to choose fruits and vegetables? Some tips and other common sense rules. 

A good pineapple necessarily a yellow color. 
False. Some feature a pineapple bark color a little green, yet they are ripe. The criterion for choosing a pineapple is ripe resistance of its leaves. If they pull out easily is that it is ripe.

The lawyer continues its maturation at home. 
True. The maturity of the lawyer evaluates pressure. If you do not want to eat it right away, choose it still hard and will continue to mature you. Please note that the color on the stem should be bright green.

A ripe banana to point is brown. 
False. Green banana is not ripe and when it begins to show brown spots is that his maturity has been exceeded, to eat quickly. Namely: the cold fridge interrupts his maturation process.

A fig with a firm tail is not ripe. 
False.Violacée, white or green fig arrival at maturity is fleshy with firm tail.

Guyot pears and Williams are purchased at maturity. 
True. Some varieties of pears continue to mature after picking, others do not like including Guyot pears and Williams.

A perfectly ripe melon has a cracked or more of any stalk stalk. 
True. Besides the fact that a ripe melon is heavy and fragrant, its peduncle is cracked.

The unripe tomatoes continue to mature in the fridge. 
False. Tomatoes always buy bright red (and farms), even if they continue to mature at room temperature (do not refrigerate).

A ripe peach is bought and should be fragrant. 
True. White, orange, yellow, grape or flat, the ripe peaches off a fragrant smell.

Ripe broccoli begins to turn yellow. 
False. When broccoli yellowing is that it is no longer fresh.

The leeks to be white at least one fourth of their length. 
True.

Fresh mushrooms are unblemished and firm from head to foot. 
True. The hat is also well knit at its foot.