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A “cardboard tomato”—an underripe one—is firm and flavorless. To ripen it faster, place it on a sunny window sill until soft. When ready to peel, score the bottom, blanch briefly, then ice shock. The skin will peel off effortlessly, revealing juicier, more flavorful flesh perfect for sauces or salads.
For peeling, using a sharp paring knife or scoring is preferable to biting or tearing. Proper peeling and ripening maximize taste and texture.
Selecting & Preparing Zucchini & Asparagus
Choose zucchinis that are heavy relative to their size—these tend to be fresher and tastier. Avoid overly large zucchinis, which often have watery flesh and large seeds. Instead of slicing into rounds, cut off the ends, then halve or quarter and remove the seedy core to avoid mushy textures.