Now that the school year is back in swing, I’ve decided to get back to my Friday in France posts. I know I’ve already sited some of the wonders of the French market place in my Hello There Pig Face! post. But today I wanted to talk about the actual ‘interaction’ the French seem to have with their fresh produce.
I guess there are three factors that determine a fruit or vegetable is ‘ripe for the picking’ as they say.
First is color. Tomatoes should be bright red/orange. Banana’s should be yellow, not green. Avocados are usually ripe when they’ve turned a very dark evergreen...you get the idea.
Next is touch. In the marketplace you’ll see people digging through baskets of tomatoes, peppers, zucchini, onions, potatoes and other veggies- looking for those perfect few that will make it into their carton. Avocados especially draw a lot of attention because you have to be able to push in the skin just a little- the flesh beneath should be somewhat soft.
But then you have melons.
Now melons are a real crowd pleaser when it comes to finding ‘the one’. Because not only do you have to go by color (beige/green) and texture (firm) but the biggest identifier of a good melon is the smell. The back end of a melon should smell just as the melon would taste- sweet, moist, and melon-y.
But for some reason, I always feel awkward smelling melons. I mean, when you see this coming at you:
Well, to be frank, I can’t help but feel like I’m smelling a melon’s butt every time.
Call me weird.
How do you all go about choosing vegetables where you live?
I hope you all have a fantastic weekend!!! A big 'Hello' and 'Welcome' to all the new followers!! *waves frantically*