Types and Prices Vary... How to Choose Fruits and Greens for the Holidays?

Kim Hye-jeong, Vegetable Sommelier at CJ Freshway
Check Stems, Color, and Weight When Choosing Fruits
For Three-Color Namul, Check Roots, Aroma, and Color

[Asia Economy Reporter Choi Saeng-hye] Although the holiday table settings have recently become simpler, the foot traffic of people shopping to prepare holiday foods at large supermarkets and traditional markets never ceases. Especially, since holiday products come in various types and prices vary widely, shoppers tend to be more cautious when choosing what to buy. On the 24th, CJ Freshway, a CJ Group company specializing in food distribution and catering services, shared tips on how to better select essential holiday table items such as fruits and seasoned vegetables with Kim Hye-jung, a vegetable sommelier (a kids’ specialist chef from the Customer Consulting Team).

◇For apples, choose ones with fresh stems; for pears, pick those with vivid color and substantial weight

You can check the freshness of an apple by looking at its stem. A delicious apple has a stem that is not dried out, thick, fresh, and deeply embedded. The opposite side of the stem should be a light reddish-green color, indicating the green tint has faded, which is preferable. When you touch the apple, it should feel rock-hard and have a certain weight, indicating it is crisp and well-ripened.

Pears should have a deep yellow color, be round in shape, and have large characteristic spots. It is recommended to choose pears with thin, taut skin without any blemishes. A weight of about 700?800g is appropriate; pears that are too light tend to be hard and lack sweetness, so it is better to avoid them. Kim, the vegetable sommelier, explained, “When storing pears, preventing moisture loss is most important. The best method is to wrap each pear in newspaper, then place them individually in plastic bags before storing them in the refrigerator’s vegetable compartment.”

◇When selecting the three-colored seasoned vegetables, check the roots, aroma, and color

For bracken (gosari), choose ones with thick, straight stems and tips curled like a fist. Stems that are spread out tend to have a less enjoyable texture and a strong bitterness. The color should be a clear light brown, and the aroma should be strong and mild, indicating a good product.

For balloon flower root (doraji), select those without surface damage or bruising, with plenty of soil attached, and that are pale yellow or white in color. Among products sold peeled or prepped, it is recommended to choose those with a smooth surface, white color, and strong fragrance.

For spinach, pick those with thick roots that have a vivid reddish tint, leaves that are uniform in size, broad in area, and soft. Leaves that are scattered or mixed with yellowish-brown ones indicate low nitrogen content and reduced freshness. Kim, the vegetable sommelier, added, “The way to select spinach varies depending on its use: for seasoned dishes, choose shorter spinach with clearly red roots; for soups, select spinach with long, tender stems and broad leaves.”