Here’s a quick guide for handling fruits and veggies in Singapore’s tropical climate:

Picking

• Look for firmness (e.g., avocados, mangoes) but avoid bruises.
• Check color—ripe fruits like bananas should be bright yellow, not green.
• Smell—ripe fruits (e.g., durian, papaya) often have a sweet fragrance.

Ripening

• Speed up ripening by placing fruits (e.g., bananas, mangoes) in a paper bag with an apple.
• Slow down ripening by storing in the fridge (except tropical fruits like bananas—keep those at room temp).

Protecting

• Store leafy greens in airtight containers with a paper towel to absorb moisture.
• Keep ethylene-sensitive veggies (e.g., broccoli, carrots) away from ethylene-producing fruits (e.g., apples, pears).
• Use the fridge crisper drawer for humidity control.

Singapore’s heat speeds up spoilage—consume perishables quickly or freeze extras!

Need tips for a specific fruit/veggie? Ask away!