Tomatoes
Tomatoes have rich colors. Deep reds are a great choice, but so are vibrant oranges/tangerines, brilliant yellows, and rich purples. Tomatoes of all colors provide outstanding nutrient benefits. Did you know that there are more than 3,000 varieties of heirloom or heritage tomatoes worldwide and more than 15,000 known varieties?
Buy It
Tomatoes should be well shaped and smooth skinned with no wrinkles, cracks, bruises, or soft spots. They should not have a puffy appearance since that characteristic is often associated with inferior flavor and may also result in excess waste during preparation. Ripe tomatoes will yield to slight pressure and will have a noticeably sweet fragrance.
Add It
Purée watermelon, cantaloupe and kiwi together. Swirl in a little plain yogurt and serve as refreshing cold soup.
A featured item of Southern American cooking, the rind of watermelon can be marinated, pickled, or candied.
Watermelon mixed with thinly sliced red onion, salt and black pepper makes a great summer salad.
Prep It
Wash the watermelon before cutting it. Due to its large size, you will probably not be able to run it under water in the sink. Instead, wash it with a wet cloth or paper towel.
Depending upon the size that you desire, there are many ways to cut a watermelon. The flesh can be sliced, cubed, or scooped into balls. Watermelon is delicious to eat as is, while it also makes a delightful addition to a fruit salad.
