Orange

Oranges chosen for juice as much as for eating. The test is weight: a heavy orange is a juicy one, and two oranges the same size can differ by half again in what they give you.

Half a dozen of these will make a jug of juice worth drinking. Otherwise they segment cleanly into a fruit salad, the zest goes into a cake or a marinade, and slices with a little salt and chilli is a perfectly good afternoon in this climate.

Look for firm fruit with slightly pebbled skin that gives just a little under pressure. A rock-hard orange is usually dry inside. Green patches on the skin are cosmetic and say nothing about ripeness.

A bowl on the counter for a week, or the fridge for three. Cold oranges juice better and taste sharper.

Do not seal them in a bag. Citrus needs air or the skin develops soft mould patches.

Two to three weeks refrigerated.