Get the low-down on how to select, store, and cook our favorite fruits (all green, for obvious reasons), then take the quiz to test your fruit IQ. 

We’re BIG fans of fruit here at HelloFresh, but can you blame us? Not only does it come to the rescue to save snacktime, but it also works wonders by adding a natural touch of sweetness to savory dinners.

Today, we’re going all green everything with avocados, pears, apples, limes, and grapes — all of which look absolutely stunning in these beauty shots. Edible art, anyone?

1. Avocados

How to select: If you’re looking for an avocado to eat ASAP, choose one that yields slightly to pressure and has dark, purplish black skin with a small knob at the stem end that comes free easily. However, if you’re planning on enjoying it in a few days, firm is the way to go.

How to store: Cool room temp is best. To speed up the ripening process, place in a paper bag with an apple.

Pairs well with: Cilantro, crabmeat, grapefruit, lime, shrimp, tomato, tropical fruits, tuna

Recipes:

• Avocado Sweet Potato Toast
• Creamy Avocado Matcha Smoothie
• Guacamole 4 Ways

2. Pears

How to select: Look for firm, well-colored fruit without large bruises or blemishes. The skin should be bright, shiny, and taut.

How to store: Keep pears in cool temps, and be sure to set them on their bottoms. Once ripe, store in the fridge for 2-3 days and be sure to handle carefully — they bruise easily.

Pairs well with: Blue cheese, chocolate, cinnamon, clove, duck, honey, pork, poultry, rosemary, vanilla, thyme, white wine

Recipes: 

• Chicken Thighs in Kimchi Sauce with an Asian Pear Slaw and Jasmine Rice
• Pear and Grapefruit Salad with Farro 
• Balsamic-Drizzled Skirt Steak with Garlic Herb Toasts and Pear Salad

3. Apples

How to select: Choose fruit with a smooth and shiny skin, avoiding ones with dull skin, bruises, or punctures. Be sure to also steer clear of over-mature apples that give slightly to pressure, since these will likely be mealy without a firm crunch.

How to store: Keep in the fridge for up to 2 weeks and, for longer term storage, in a dry, cool place.

Pairs well with: Apricots, celery, cinnamon, curry, ginger, scallions, nuts, onion, pork, poultry

Recipes:

• Kale, Apple, and Goat Cheese Salad
• Maple and Rosemary-Glazed Pork Cutlets with Apple Salad in a Creamy Dressing 
• Spiced Dijon Salmon with Apple Arugula Salad and Couscous 
• Freekeh Power Bowl with Brussels Sprouts, Butternut Squash, and Apple

4. Limes

How to select: Keep an eye out for brightly colored, smooth-skinned limes that feel heavy for their size. Don’t worry about small brown spots — those won’t affect flavor. But be sure to avoid limes that feel hard when squeezed, as those will be full of dry pulp and won’t yield much juice.

How to store: Refrigerate uncut limes in the fridge — Persian limes keep for up to 10 days whereas Key limes keep for up to 5.

Pairs well with: Banana, basil, cashews, chicken, cilantro, coconut, fish, mint, pineapple, pork, seafood, tomato

Recipes:

• Mint Gin and Tonic
• Chicken Cheddar Fajitas with Charred Bell Pepper, Lime Crema, and Pickled Jalapeño 
• Wasabi Lime Salmon over Soy-Simmered Rice with Baby Bok Choy

5. Grapes

How to select: Look for grapes that are plump, fragrant, and firmly attached to pliable stems. Ones with brighter, fuller color will be more flavorful. Look closely at the area surrounding the stem since that’s the first part to deteriorate.

How to store: Refrigerated and wrapped in a paper towel in a vented plastic bag for up to 1 week.

Pairs well with: Almonds, apples, blue cheese, chicken, fish, pears, pistachios, walnuts

Recipes: 

• Great Grape Pork Chops with Baby Broccoli and Sweet Potatoes 
• Rosemary Ricotta Flatbread with Roasted Grapes

Time to put your knowledge to the test, and we’re not just talking about green fruits here. This is the real deal.

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Now that you’re in the fruit groove, whip up this springy Strawberry Rhubarb Salad with Spinach, Mint, and Pistachios.