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Try these special tips to help preserve your produce and enjoy them longer.

Avocados
Preparation - To halve an avocado cut it lengthwise from top to bottom, twisting around pit; pull halves apart spear pit with knife to remove. Peel and cut lengthwise. Coat cut surfaces with lemon or lime juice to prevent browning.

Bananas
Ripening and Storing - Ripen bananas at room temperature, uncovered, out of direct sun light; turn daily. You can refrigerate ripe bananas to preserve their flesh, however their skins will turn black.

Berries
Ripening and Storing - Berries don't ripen after picking, but do deteriorate quickly. To Store - Arrange berries, unwashed, in a shallow pan lined with paper towels, Top with more paper towels, then cover with plastic wrap and refrigerate. Wash before eating.

Hard Squash
Storage - Store whole squash, unwrapped, in a cool 50 degree dry, dark place with good ventilation for up to 2 months. Wrap cut pieces in plastic wrap and refrigerate for up to 5 days.

Mushrooms
Storage - Wrap in paper towels and refrigerate, unwashed, in plastic or paper bag for up to 4 days. Wash before eating.


Citrus Selections

For the juiciest, sweetest citrus, select firm, thin-skinned fruit that is full colored for its type and heavy for its size

Watermelons
"How do you pick a good one?"
The only sure way of getting the perfect watermelon is to buy it cut. If you buy a whole melon, look for these signs: symmetrical shape. A dull rather than shiny surface, and an underside that's yellowish or beginning to turn cream-colored.

Dry Onions
Storage - Unwrapped, in a cool 50 degree dry, dark place with good ventilation for up to 2 months. Wrap cut pieces in plastic you can refrigerate up to 4 days.

Potatoes
Selection - Choose firm, smooth potatoes with no wrinkles, sprouts, cracks, bruises, decay, or bitter green areas (caused by over exposure to light). A greenish color may cause a sour stomach.