They're not the most common fruit in American kitchens, but they've been cultivated for centuries, as far back as the Bronze Age, across the Middle East and Mediterranean, celebrated for both their beauty and their tart-sweet flavor, and associated with myth and cultural identity.
"I pre-batch sangria all the time ... BUT I leave out the fruit until serving," Henderson says. "Citrus will turn the sangria super bitter, thanks to the pith. Berries, if using, will get mushy and gross. And orchard fruits will turn brown and mealy." The fridge will preserve the freshness of the fruit juices, so Henderson recommends "mix[ing] your wine and spirit and even the juice up to a day before, but add the fruit last minute."
Choosing great fruit is more than luck, it's a sensory practice. Successful shoppers engage all five senses, not just sight, to select quality fruit. A gentle squeeze can reveal ripeness, while a sweet aroma indicates freshness.