Prepping Pineapples and Melons

Mangos

Mangos are stone fruit like plums, cherries, or peaches. They are related to cashews and pistachios. Mangos were first grown in India over 5,000 years ago. Spanish explorers brought mangos to South America and Mexico in the 1600s.

• Mangos should not be refrigerated before they are ripe.

• Mangos will continue to ripen at room temperature, becoming sweeter and softer.

• Place mangos in a paper bag at room temperature to speed up ripening.

• Once ripe, mangos should be refrigerated to slow the ripening process.

• Whole, ripe mangos may be stored in the refrigerator for up to five days.

Pineapples

Pineapples

Pineapple plants, native to South America, grow a single fruit once in their lifetime, producing a collection of berries that grow together to form a single pineapple fruit. Pineapples contain the bromeliad enzyme, which can break down proteins and tenderize meat.

• When choosing a pineapple, look for green leaves and a firm shell with some "give" when gently squeezed. Make sure the pineapple feels heavy, not hollow.

• Ripe pineapples should have a distinctive smell close to the bottom of the fruit.

• Pineapples will last longer if refrigerated in a perforated plastic bag for 3-5 days.

• If using within 1-2 days, store pineapples at room temperature.

Melons

Melons belong to the cucurbit family, which also includes cucumbers, and are thought to have originated in southern Mexico and Central America. Predominant melon varieties today include watermelon, cantaloupe, and honeydew.

• A ripe melon will feel heavy for its size.

• A dull rind indicates a ripe melon.

• Tap the melon with your finger. A ripe melon should have a deep hollow sound.

• Store melons at room temperature for up to 2 days to ripen them.

• To speed ripening, place melons in a closed paper bag.

• Store ripe melons under refrigeration for up to a week.