From a deliciousness perspective, picking fruit by its aroma is more reliable. Regardless of color, fruits with a rich aroma are usually the tastiest. However, from a nutritional standpoint, darker-colored varieties are often superior to lighter ones. For example, antioxidant substances in purple-black and purple-red grapes are higher than in green and white-fleshed varieties.
1. Judging by the texture of fruit, do sour or sweet varieties have higher nutritional value?
The nutritional and health-promoting component content of fruit has little to do with its sweetness. Generally, for the same type of fruit, varieties with a slightly tart or astringent taste have higher levels of vitamins and antioxidant components. For instance, very sweet oranges without any tartness have lower polyphenol content than slightly tart varieties. This is because most health-promoting compounds have somewhat unpleasant tastes—sour, astringent, or bitter—and are largely unrelated to sweetness. This doesn't mean sweet fruit is bad; it means that if it only has a sweet flavor without other notes, its health value might be lower than that of a fruit with a richer flavor profile.
2. When buying fruit, should you choose smaller or larger ones? Are some large fruits treated with expanding agents?
Fruit size is mainly controlled by variety and cannot be judged as natural based on size alone. To get a full understanding, you can check relevant websites to learn about the main cultivated varieties of a certain fruit, which often have pictures or descriptions. For example, if a fruit variety averages 120 grams, then 100 or 140 grams is quite normal, but 180 grams would be unusual. Different varieties vary greatly in size; for instance, Fuji apples are large, while Gala apples are small. An expert who specializes in expanding agents told me that expanding agents are cytokinin-like substances that make fruits grow larger and mature faster, but they affect sweetness and flavor and are not good for storage. When buying fruit, first choose medium-sized fruits within the same variety; don't discriminate against smaller ones. Second, taste the fruit. If it has a rich flavor and a pleasant balance of sour and sweet, you don't have to worry about expanding agents. Size can be artificially adjusted, but flavor cannot be faked. At a market, you can ask for a sample; at a supermarket, buy a couple first to taste, and if they taste good, you can always buy more later.
3. Should you eat more fruit that is in season?
It's always better to eat fruit than not, no matter the season. But if possible, prioritize seasonal fruit, as its quality is often superior to out-of-season produce. In the north, there are almost no seasonal fruits before April. May is for strawberries, and from May to June, you have cherries, bayberries, apricots, early peaches, and loquats. July and August are the domain of watermelons, melons, and peaches, with lychees and longans also available. September and October are the most abundant, with apples, pears, crabapples, Chinese sand pears, pomegranates, and kiwis all in large supply. Afterwards, a large batch of oranges, tangerines, and pomelos follows. Some fruits bear fruit more than once a year, or different varieties ripen in different seasons, such as mangoes and pineapples.
4. Some fruits seem particularly difficult to preserve and spoil easily. What should I do?
The ripening of fruit requires a gas called "ethylene" to start. Some fruits, once the ripening process begins, relentlessly continue until they become soft and rotten. These fruits must be bought hard, such as avocados, domestic kiwis, Yantai pears, and bananas. They soften quickly and completely once ripe and must be eaten within two days; they cannot be transported or stored. When buying this type of fruit, feel it carefully; the fruit should have no bruises. After buying, first place these hard fruits in a plastic bag without any holes. Then add one or two aromatic fruits like apples, crabapples, or pears, and seal the bag. This allows the natural ripening gas, "ethylene," released by the ripe fruits to work. After 3-5 days, gently press the base of the fruit. If it's slightly soft, it's ready to eat. Eat them in order of their softness.
5. If a fruit is a little bad on the surface, it's a shame to throw it away. Can I still eat it?
Fruit can be "bad" in several ways: it might be moldy, soft and rotten, bruised and browned, or have a scar or insects. If it's just bruised, it's perfectly fine to eat. Just cut away the small, browned part. Scars and insects are also not a problem. Soft and rotten fruit can be eaten after removing the soft parts, as long as the rest doesn't have a moldy taste. It might have an alcoholic fermentation flavor, which isn't pleasant but is not toxic. If it's moldy, be cautious. Molds can secrete toxins. If only a small part is affected, you can cut away a larger portion; if a large part is moldy, it's better to be safe and throw it away.