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How to Tell When 8 Fruits Are At Their Tastiest

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Fruit is a high risk, high reward game. A bright juicy strawberry is the epitome of summer but too often you spring for produce only to get home and find your fruit only looks good—if that. To help prevent that post-purchase regret, we've rounded up some tips for picking the ripest, most delicious summer fruit.

1. Pineapple

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Don't judge a pineapple by its color—even a green pineapple could be perfectly ripe on the inside. When judging appearances, look for one that seems fresh with bright green leaves and a sturdy shell. But the real test is in the smell. Give the pineapple a whiff—it should smell sweet and like, well, a pineapple. If you can't smell anything at all, that particular one probably isn't ready yet; if it has a sharp, vinegar-y smell it's overripe. Once you've picked the best pineapple, eat it quickly, because they don’t ripen after they get picked.

2. Strawberry

The rule with strawberries is: If it's not bright red, it's probably not sweet and delicious—but the corollary doesn't apply. Just because a strawberry looks straight out of a staged summer catalog doesn't mean it will taste good. Strawberries continue to redden, but not ripen, once they've been harvested, so the color will change but not the flavor. How do you make sure you're not succumbing to the false advertising of a ruby red, unripe batch? Just like with pineapples, the proof is in the scent. Check for the pint that smells the sweetest and you should avoid wasting money on flavorless fruit.

3. Melon

Be it cantaloupe or honeydew or watermelon, the tough rind of melons makes them particularly tricky to get a read on. First, as with all fruit, make sure the visible parts are relatively blemish-free, even though you can't see what you'll actually be eating on a melon. Smooth melons, like watermelon or honeydew, should be matte rather than shiny (which usually indicates under-ripe fruit) and textured melons like cantaloupe should be golden orange underneath the "netting" (unlike the green one above). As with all fruit, check for a sweet smell to rule out unripe options. The final test comes down to a weigh-in. Ripe melons will feel especially heavy for their size, so pick through the pile and compare like-spheres to get the juiciest fruit. If it's a watermelon, go a step further and give the outer shell a tap. Ripe watermelon will sound hollow inside.

4. Cherries

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First of all, it matters what kind of cherry you're dealing with. If you're in the market for the pink-and-gold Rainier cherry, don't let the yellow coloring turn you off. However, when it comes to sweet red cherries, you want to look for highly-saturated, deep reds. If there's still a stem attached it should be bright green. And avoid cherries with wrinkles around the area where the stem meets the fruit.

5. Peaches

The color of the skin will depend largely on which part of the peach receives the most direct sunlight, so don't wait for those yellow patches to turn red. However, peaches with green or white spots—check near the stems, in particular—won't be ripe for a few more days. And of course, give a (very light!) squeeze to confirm ripeness.

6. Mangoes

First, don't worry about color. Mangoes come in a range of colors that vary based on things that have nothing to do with quality. The only way to really tell if a mango is ripe is to see if it gives a little when you touch it.

7. Avocados

As with mangoes, coloration is not particularly informative when it comes to judging an avocado. Fortunately, there's a clear and simple test for finding out if your avocado is ripe before cutting into it. All you have to do is pull off the stem nub or cap at the end of the avocado. If it falls off easily to reveal a green patch underneath, you're good to go. If it's hard to remove, the avocado likely isn't ripe yet, and if it leaves behind a brown patch the fruit is already past its prime. (Note: be prepared for angry looks for flicking the stems off avocados in the store).

8. Tomatoes

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You want deeply saturated, firm flesh with just a slight give when it comes to selecting a prime tomato. Get an idea of just how flavorful it will be by giving it a whiff—the best ones have a sweet, woody smell. And beware of any wrinkles, which indicate produce that has been left out at room temperature for too long.

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Food
The Gooey History of the Fluffernutter Sandwich

Open any pantry in New England and chances are you’ll find at least one jar of Marshmallow Fluff. Not just any old marshmallow crème, but Fluff; the one manufactured by Durkee-Mower of Lynn, Massachusetts since 1920, and the preferred brand of the northeast. With its familiar red lid and classic blue label, it's long been a favorite guilty pleasure and a kitchen staple beloved throughout the region.

This gooey, spreadable, marshmallow-infused confection is used in countless recipes and found in a variety of baked goods—from whoopie pies and Rice Krispies Treats to chocolate fudge and beyond. And in the beyond lies perhaps the most treasured concoction of all: the Fluffernutter sandwich—a classic New England treat made with white bread, peanut butter, and, you guessed it, Fluff. No jelly required. Or wanted.

There are several claims to the origin of the sandwich. The first begins with Revolutionary War hero Paul Revere—or, not Paul exactly, but his great-great-great-grandchildren Emma and Amory Curtis of Melrose, Massachusetts. Both siblings were highly intelligent and forward-thinkers, and Amory was even accepted into MIT. But when the family couldn’t afford to send him, he founded a Boston-based company in the 1890s that specialized in soda fountain equipment.

He sold the business in 1901 and used the proceeds to buy the entire east side of Crystal Street in Melrose. Soon after he built a house and, in his basement, he created a marshmallow spread known as Snowflake Marshmallow Crème (later called SMAC), which actually predated Fluff. By the early 1910s, the Curtis Marshmallow Factory was established and Snowflake became the first commercially successful shelf-stable marshmallow crème.

Although other companies were manufacturing similar products, it was Emma who set the Curtis brand apart from the rest. She had a knack for marketing and thought up many different ways to popularize their marshmallow crème, including the creation of one-of-a-kind recipes, like sandwiches that featured nuts and marshmallow crème. She shared her culinary gems in a weekly newspaper column and radio show. By 1915, Snowflake was selling nationwide.

During World War I, when Americans were urged to sacrifice meat one day a week, Emma published a recipe for a peanut butter and marshmallow crème sandwich. She named her creation the "Liberty Sandwich," as a person could still obtain his or her daily nutrients while simultaneously supporting the wartime cause. Some have pointed to Emma’s 1918 published recipe as the earliest known example of a Fluffernutter, but the earliest recipe mental_floss can find comes from three years prior. In 1915, the confectioners trade journal Candy and Ice Cream published a list of lunch offerings that candy shops could advertise beyond hot soup. One of them was the "Mallonut Sandwich," which involved peanut butter and "marshmallow whip or mallo topping," spread on lightly toasted whole wheat bread.

Another origin story comes from Somerville, Massachusetts, home to entrepreneur Archibald Query. Query began making his own version of marshmallow crème and selling it door-to-door in 1917. Due to sugar shortages during World War I, his business began to fail. Query quickly sold the rights to his recipe to candy makers H. Allen Durkee and Fred Mower in 1920. The cost? A modest $500 for what would go on to become the Marshmallow Fluff empire.

Although the business partners promoted the sandwich treat early in the company’s history, the delicious snack wasn’t officially called the Fluffernutter until the 1960s, when Durkee-Mower hired a PR firm to help them market the sandwich, which resulted in a particularly catchy jingle explaining the recipe.

So who owns the bragging rights? While some anonymous candy shop owner was likely the first to actually put the two together, Emma Curtis created the early precursors and brought the concept to a national audience, and Durkee-Mower added the now-ubiquitous crème and catchy name. And the Fluffernutter has never lost its popularity.

In 2006, the Massachusetts state legislature spent a full week deliberating over whether or not the Fluffernutter should be named the official state sandwich. On one side, some argued that marshmallow crème and peanut butter added to the epidemic of childhood obesity. The history-bound fanatics that stood against them contended that the Fluffernutter was a proud culinary legacy. One state representative even proclaimed, "I’m going to fight to the death for Fluff." True dedication, but the bill has been stalled for more than a decade despite several revivals and subsequent petitions from loyal fans.

But Fluff lovers needn’t despair. There’s a National Fluffernutter Day (October 8) for hardcore fans, and the town of Somerville, Massachusetts still celebrates its Fluff pride with an annual What the Fluff? festival.

"Everyone feels like Fluff is part of their childhood," said self-proclaimed Fluff expert and the festival's executive director, Mimi Graney, in an interview with Boston Magazine. "Whether born in the 1940s or '50s, or '60s, or later—everyone feels nostalgic for Fluff. I think New Englanders in general have a particular fondness for it."

Today, the Fluffernutter sandwich is as much of a part of New England cuisine as baked beans or blueberry pie. While some people live and die by the traditional combination, the sandwich now comes in all shapes and sizes, with the addition of salty and savory toppings as a favorite twist. Wheat bread is as popular as white, and many like to grill their sandwiches for a touch of bistro flair. But don't ask a New Englander to swap out their favorite brand of marshmallow crème. That’s just asking too Fluffing much.

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Food
A Famed French Chef Is Begging Michelin to Take Away His 3 Stars
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A Michelin star, which rewards excellence in cooking, is a huge deal in the restaurant world. Aside from the prestige the ratings convey, they drive significant business: In 2010, Eater reported that a Michelin star could result in up to a 25 percent increase in sales for a restaurant. But the honor isn’t always welcome.

In a rare move, a French restaurateur is asking to be stripped of his three Michelin stars. Chef Sébastien Bras, whose family restaurant in Laguiole, France, has appeared as a three-star eatery in the Guide Michelin France since 1999, has asked to be removed from future editions of the influential guide, The Guardian reports.

A Michelin star—or three, the guide's highest designation—can create a lot of anxiety for a restaurant. That increase in business isn’t always a good thing. In February 2017, a tiny, casual French restaurant that employed only four waiters was listed in the Guide Michelin France by mistake (another restaurant with the same name should have been included). It was unprepared for the sudden influx of customers who showed up expecting an award-winning meal.

In a Facebook video, Bras announced his decision to ask for his restaurant to be removed from the guide. He said that while the award had given him great satisfaction over the years, it also created a huge amount of pressure, since the restaurant could be inspected at any time without warning. Bras plans to continue cooking, just without the prestigious designation.

However, a representative from Michelin told AFP that the removal process isn’t automatic, and the decision would have to be considered by the executive committee that awards the stars.

He’s not the only one who has chafed at the honor of a Michelin star. In 2014, a Spanish chef returned the star awarded to his family restaurant outside of Valencia, saying being in a Michelin guide gave patrons specific expectations of what his food would be like, stifling his creativity. Other chefs have also chafed at the expectations a Michelin star creates around their food, including the owner of a French restaurant that wanted to transform into a more casual eatery and a Belgian chef who said that after his restaurant appeared in the restaurant guide, customers were no longer interested in the simple food he wanted to serve.

[h/t The Guardian]

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