he Fruit Guy Label items and prices Emphasize quality. Fresh produce, clean sales people, attractive display. Keep your ears open for new ideas about what customer want to buy. Protect product freshness. Sell as quickly as possible. Set prices in round figures to speed up sales and reduce problems with making change. Arrange product containers so all items are visible. Smile. Be friendly and give special greetings to repeat customers. Booth should be decorative. Use colorful cloths, baskets & signage. The more appealing your produce looks, the more it will sell. Rise early in morning and get used to it. Pick your produce early in morning. Word of mouth is best advertizing. If your produce is fresh and delicious, people will tell their neighbors. Be ready to adapt to seasonal changes. Profitability is enhanced when one is a seller of cocktail of fruits instead of just one type of fruits. Location is important. Human traffic should be high that means no spoilt or unsold fruits. Make the best of what each season to offer. Special seasons offers best opportunities (i.e. Muslims’ Ramzaan, Shravan month ). Select fruits that are in season. Right color Right size Right smell Look for mold on fruits. DO NOT buy its there. Look for bruises and spots that indicate the fruit has been roughly handled and damaged. Smell the fruit. Some fruits have a ripe odor, like cantaloupe and honeydew melons. Some fruit may have a sour odor if they are beginning to spoil. Feel the fruit, but do so carefully. Firm fruits like apples and pears should feel firm, but peaches, plums, and other soft fleshed fruits should feel slightly soft. If you test it this way, do so carefully as not to damage the fruit Select fruit that is in a bin or open storage box, not in bulk bags or boxes. The old saying, One rotten apple will spoil the whole lot, is often true, and you will seldom find a large bag of fruit without at least some damaged fruit in it. Pick the fruit up. If its heavy for its size, then you have successfully found yourself a good piece of fruit! Keeping produce fresh longer: If you notice any rotten produce, compost it immediately before it starts to spoil the rest of the produce. Fruits: Citrus: Citrus fruits such as oranges, tangerines, lemons, and limes, will do fine for up to a week in a cool, dark place, away from direct sunlight. Wash with mild chlorine solution if any sign of mold; do not store with apples. Apple: The tarter the apple, the longer it will last. Granny Smiths are widely available and last the longest. Storing with citrus causes over-ripening and bruising. Pineapples: Buy green, stow upright. Avocado: Buy green (rock hard) and without bruises Mangoes: Buy rock hard, green. Store in separate container – ripening mangoes secrete sticky resin. Pears: Buy rock hard, wrap in tissue paper or paper towels Bananas: Buy green. Will all ripen at same time no matter what, so don’t buy too many Melons: Buy unripe – to tell how ripe it is, press on end and smell. The stronger the smell, the riper it is. Papaya: Buy green. Use grated in salad while green Straberries: best season: spring and summer. not good in other season. Do not ripen after they are picked. Right size: smaller berries are good in taste than bigger one. Test it if grocer allows it. Right Color: deep red all over. if they are light red or green or yellow on them they dont test good. Smell them. Ripe, sweet strawberries smell strongly of strawberry. Storage tips: Put your dry, unwashed strawberries in a glass jar and refrigerate. Grapes: Green grapes are the sweetest and best flavored when theyre yellow-green in color Apples: To source the sweetest, juiciest apples, make sure you choose ones with an unblemished surface and bright, even color. Lightly press the apple to make sure its firm and crunchy. Watermelon Color:medium to dark green. Light green means not ripe. Thumpthe watermelon and listen for a hollow sound. Bell Peppers: Peppers that sport vivid, rich shades and green stems are your best bet. Dont worry about irregularly-shaped bell peppers, as long as theyre healthy with a thick, glossy exterior. Tomatoes Take a deep whiff when youre choosing tomatoes. Firm, smooth-skinned ones with a subtly sweet scent yield the best results. Its shape counts as well: Tomatoes should be round with no wrinkles or soft surface depressions. Citrus fruits Pick all-star citrus based on smooth skin, firm texture, and weight (heavier fruits offer more vitamin C-loaded juice). Avoid oranges, tangerines, grapefruit, and other citrus fruits that are soft or sunken in spots Pears Opt for fully matured pears that are firm to the touch without feeling too hard. Ignore the fruits that sport bruises, mold, and punctures. Carrots Maximize the nutritional benefits of these crunchy vegetables by selecting ones with a vibrant orange hue. A richer, deeper color indicates a greater amount of beta-carotene. Discard rough, limp carrots with cracks. Kiwis: Gauge the flavor of a kiwi by lightly pressing its surface. A slight yield to pressure means the kiwis green pulp is deliciously sweet. Leave shriveled up, bruised kiwis behind. Pineapples: Study the base of a pineapple when making your decision; a golden-yellow color indicates how sweet it will be. The higher the color rises up from the base, the sweeter the pineapple will taste. A smell test is also useful when selecting these tasty tropical fruits; if the pineapple has no scent, its not yet ripe. Apple To source the sweetest, juiciest apples, make sure you choose ones with an unblemished surface and bright, even color. Lightly press the apple to make sure its firm and crunchy
Posted on: Sat, 27 Dec 2014 10:30:28 +0000
Trending Topics
Recently Viewed Topics
© 2015