From asparagus to watermelon, there’s a whole wide world of produce out there — and many fruits and veggies offer vastly different clues that they’re ready to eat. Plus, while some will ripen after you bring them home — like those bananas that were green a week ago and are now a sad, soft, soggy brown (hey, don’t throw them out — use them for this!) — others, like pineapple, will not. If you’re in the market for some pro tips on choosing fresh, ripe produce — or figuring out how to use and store it after you’ve gotten it…
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