Don’t chill tomatoes

Storing tomatoes in the refrigerator is a bad idea. The cold temperature destroys the natural sugars in tomatoes and spoils their flavor.

That’s the word from NatureSweet Tomatoes, the tomato-producing company, offering advice for consumers on how best to store and enjoy tomatoes. Tomatoes belong on the countertop, kept in a ventilated container, perhaps a colander in which they also can be washed.

Other tomato tidbits:

• Tomatoes are low in fat and sodium, contain fiber and are high in potassium and vitamins A and C.
• Ounce for ounce, cherry tomatoes have twice the vitamin C of larger tomatoes.
• The riper a tomato is, the more nutritious. Fresh red tomatoes contain almost four times the vitamin A of fresh green tomatoes.
• Uncooked tomatoes have more vitamin C than cooked tomatoes.

How to select mangoes

Mangoes are available in markets most of the year. The main season for tree-ripened mangoes runs from February to mid-September, peaking from April to July.

Mango varieties differ in shape and flavor, and skin color ranges from green to gold and red. The flesh also ranges in color from mellow yellows to deep orange.

To pick a great mango: A ripe mango should be fragrant and fruity. In many varieties, the color usually deepens toward warm gold or red as the fruit ripens. Mangoes often grow softer as they ripen, too, so squeeze gently to judge that.

Ripen mangoes at room temperature, perhaps on a kitchen counter. To speed up the process, place the mango in a closed paper bag. Once ripe, mangoes can be refrigerated.