-01-
Look at the length

Compare your middle finger. The smaller the okra is, the more tender it is. It is generally picked 3~5 days after the flower withers. Delayed picking will lose its edible value if the crude fiber increases. The length of 5~10cm is the best (the middle finger is generally about 8cm long, which can be used as a reference). The longer okra is only suitable for seed storage or feed.

-02-
Pinch hard and soft

Gently pinch it with your hand, and it will not feel stiff. It is better to have a little toughness. The harder the okra is, the older it is. The seeds inside have become hard and sluggish, and there is too much meat fiber. It doesn't taste unique flavor and soft texture.

-03-
Surface inspection

It should be flat without wrinkles, spots and scars. The color is well proportioned and bright. Green okra is preferred to natural bright green or light yellow. The surface has shrunk or faded and is no longer fresh. Dark hair and dry hair make you old. There is a layer of fine hair on the surface of okra, which is a sign of freshness. If there are hairs on each ridge, it means that it has not been squeezed.

-04-
Smell the fragrance

Fresh okra has a natural fragrance, just like the smell of grass when it rains. Old and stale okra lack fragrance.

-05-
Scratch and break

This method is not satisfactory for melons and fruits - the freshest is the broken and juicy nail with a slight scratch.