Worldwide, there are more than 7,500 known varieties, 100 of which are grown commercially in the US. They all differ in shape, size, color, texture, aroma and flavor.

Apricots only ripen on the tree. Once picked, they become softer but not more flavorful. Look for fruit that is bright with no green tinge.

Look for a firm bulb with tightly closed bracts (petals). Discoloration on exterior bracts is usually a harmless symptom of frost damage.

These rough-skinned fruits are crisp and juicy, and rounder in shape than other pears. Flavors range from barely sweet to tangy and sharp.

Asparagus comes in green, white, purple and wild varities. Look for the thinnest stalks possible; these are the most tender. Steer clear of limp and wilted asparagus.

Its skin may be smooth or bumpy, bright green or black, and they can be pear-shaped, egg-shaped or spherical. An avocado is ripe when it yields to gentle pressure when squeezed.

For all varieties, choose fresh basil leaves that are rich in color. If pre-packaged, leaves should be vibrant and lacking dark spots or wilting, signs that the basil is less than fresh.

Beet roots, stems and leaves are all edible. Beets should feel heavy for their size, with no mushy areas. If greens are attached, they should not be wilted or have yellow spots.

Many brambles growers are not certified organic but do not spray their crops. Get as local as you can and ask the grower about their growing methods.

Boysenberries are a delicious reddish-purple bramble developed in the 1920s. They're a cross between the blackberry, raspberry and loganberry.

The word "bramble" is a catch-all term for several different fruits, including raspberries, blackberries, marionberries and many more varities.

Broccoli florets should be tightly closed and deep green, with a purplish tinge; avoid limp or yellowing broccoli. Stems should be free of mold or signs of bruising.

Brussels sprouts are sold on and off the stalk. Look for compact heads with no sign of dulling or wilting. Sprouts should be bright green.

Red and green cabbage should have a firm, tight head and feel heavy for their size, with no black or soft spots. Savoy and Napa cabbage are generally a bit "looser".

Look for a canteoupe with no nicks in the rind or mold on the blossom end. If it's perfectly ripe, the end should smell nice. Avoid melons with soft spots.

Carrots come in all shades of purple, red, white, yellow and of course, orange. If they have the greens attached, look for feathery, perky leaves with no wilting, black spots or yellowing.

Look for an even color and a tightly packed head. Apart from its standard white, cauliflower also comes in purple, orange and green varieties.

Pascal celery, the most readily found in the US, has tall, light green stalks that are thick and very crisp. It’s commonly sold with few leaves, but if you find it with the flavorful leaves intact, they can be used as an herb.

Also known as Swiss chard or rainbow chard, you can eat both the leaves and stems. You want crisp, perky and glossy leaves, with firm and healthy stems.

Fresh, local Cherimoyas are much more creamy and flavorful than their supermarket counterparts. The fruit should be very soft and have a strong, tropical fragrance.

Cherries can be sweet (even the sour ones), delicious, and eaten raw or cooked. Look for cherries that are firm and have no bruises or browning.

Also known as garbanzo beans, the fresh green pods (and seeds inside) are edible, but most are harvested dried. Chickpea leaves are also edible.

This includes radicchio, endive, frisee and escarole — bitter, leafy veggies that come in a rainbow of colors.

For both Chinese and European chives, you’re looking for pert green blades without signs of yellowing, moisture or mildew.

Look for leaves that are dry and free of dark green goop. No yellowing or wilted leaves, which are signs of decay.

Select citrus that is of medium firmness. If the fruit is too hard or has green spots (except limes), it is not yet ripe. If it is too soft or bruised, it is past its prime.

A clementine is a hybrid between a mandarin orange and a sweet orange. They're sweet, juicy and less acidic than oranges; often referred to as seedless tangerines.

Collards are a versatile and delicious member of the brassica family, and can be used both cooked and raw. Look for firm leaves and stems with no yellowing, spots or wilted leaves.

Look for ears that are firm, plump and unblemished. Instead of stripping down the husks to examine, just gently squeeze cobs down the length of the ear to feel for bald spots.

Since cucumbers are mostly water (about 96 percent water by weight), their cell walls break down quickly and turn into mush. Look for ones that are firm with no signs of discoloration.

Look for dates that have a nice shine and aren't overly dried. Skin should be a little translucent, with few rips and tears. Dates should be intact and separate, not mashed into a clump.

Edamame are soybeans harvested before maturing and drying in their pods. Fresh pods should be firm, plump and bright green.

Eggplant are grown in a variety of shapes and sizes: green, white, purple, orange, globe-shaped, long and slender, and circular. Look for glossy, unblemished skin and a very firm texture when squeezed.

Look for fiddleheads that are tightly curled and no bigger than a half-dollar. Any brown, papery bits clinging to the veggie are just a part of the plant, most of which will be rinsed off when you clean them.

Look for soft but not mushy fruit that is indicative of ripeness and flavor. Hard figs will not continue to ripen. If the figs have a sour smell, they are past their peak.

Most gooseberries are grape-shaped and can be found in colors ranging from dark red to bright green. Look for firm, plump fruit avoiding mushy or mealy gooseberries.

Grapefruit should feel heavy in your hand and the skin should feel smooth. Avoid browning or squishy spots.

Look for fresh grapes with no brown spots, mold or large numbers of shriveled grapes on the cluster. Keep grapes as dry as possible in the refrigerator.

Fresh green beans should have a snappy crispness when bent in half. They should be free of blemishes and mold and the pod should not be hard or dried out.

Whether you call them green onions, spring onions or scallions, these alliums all offer a slightly milder taste than their onion cousins.

Ripe guavas are yellow green with a strong, unmistakable aroma. Enjoy them fresh or use them in jams, curds and baked goods

When shopping for kale, stay clear of wilted or browning leaves. Leaves and stalks should be firm and dry instead of wilted and mushy.

Look for kiwis that feel heavy for their size, with no mushy or discolored spots. A ripe kiwi will yield to gentle pressure when you squeeze it.

Kumquats are a small citrus fruit with a sweet, edible rind and a very tart pulp. Eat them whole or use them in baked goods and jams.

Used for thousands of years as a medicine and perfume, this herb adds an delicious accent to sweet dishes. Dried lavender flowers should be vibrant in color and very aromatic.

Lemongrass has a citrus flavor that’s similar to lemons, but with a more floral perfume and without the acidity. Look for stalks that are fairly supple, ideally with green leaves still attached.

Look for lemons that are bright and evenly colored. Lemons should be firm yet not rock hard and should feel heavy — a sign that it has a lot of juice.

There are many varieties of lettuce, from loose-leaf to those bought as a head. For all varieties, look for leaves that are intact and not wilting.

A farmer's market favorite in warm, citrus-growing regions, fresh limes should be firm and glossy.

Longans are often sold still on the branch, and have a sweet, musky floral taste and juicy texture.

Tangy and sweet, loquats are reminiscent of citrus fruits. Ripe loquats are bright yellow-orange and should be soft to the touch.

Fresh lychees have a strong floral aroma and a sweet, delicate taste. Look for lychees that are plump with bumpy, pinkish-orange skin

Malabar spinach is a heat-loving green vegetable that can be used in place of other cooked or raw greens. Look for glossy, perky leaves.

Color is not always a good indicator of a mandarin's ripeness, so don't hesitate to pick up one that is still a little green so long as it smells sweet.

Fresh, local mangoes come in a variety of shapes, colors, and flavors that are hard to find in a supermarket. Look for mangoes that are soft and extremely fragrant.

Avoid washing the melon exterior until you are ready to eat it as they are prone to mold. Once cut, store leftover melon in the refrigerator in an airtight container.

Used both in cooking and herbal medicine, mint should have perky stems and leaves with no black spots or wilted parts. Fresh mint should also be very aromatic.

Moringa leaves are packed with antioxidants and vitamins, and can be cooked into nearly any dish. Leaves should be vibrant and have a sharp smell when damaged.

Okra pods should be firm and springy with no mushy, brown or yellowing spots. Cooks agree that the perfect pod size is four to five inches long.

When purchasing dried onions, avoid brown or mushy spots and choose onions that feel heavy for their size without any signs of sprouting.

This leafy green is closely related to lamb's quarters, and can be used in place of spinach. Look for perky leaves in green or red.

Oranges that are still green and too hard are not yet ripe. Instead, choose an orange that has medium firmness and feels juicy when lightly squeezed.

Oregano and marjoram are both available as fresh or dried herbs. To preserve freshness, store dried herbs in a cool, dry place and store fresh herbs in the refrigerator.

Parsley is available in both curly and flat-leaf varieties. For both, look for firm, perky leaves, firm stems and no wilting or yellowing of any kind.

Passionfriut, called lilikoi in Hawaii, has a tart, tropical flavor and comes in purple and yellow. Look for fruit that feels heavy and full. While some wrinkles are normal, fruit shouldn't be too squishy.

Conventionally grown peaches often contain high levels of pesticide residue, so it's wise to choose local varieties so you can understand how they were grown.

An excellent source of both dietary fiber and Vitamin C, pears should be fragrant and soft when ripe. Unripe pears will ripen quickly in a paper bag at room temperature.

Peas are a type of legume and come in a variety of sizes and colors including green, yellow and purple. Look for pods that are plump and bright green.

Pecans are oval-shaped nuts that have a rich, buttery flavor. They can range in color from tan to brown and can be purchased either in the shell or already shelled.

While there are several varieties of peppers, all should have very glossy, fim skin with no brown or mushy spots on the surface on the fruit.

Red Hachiya persimmons are acorn-shaped and inedible unless fully ripe and very soft, while orange Fuyu persimmons are tomato-shaped and eaten firm.

Pigeon peas are be found dried year round, but can be cooked like other peas when fresh. Pods should be fuzzy, green, and full.

While pistachios can be eaten raw, most are sold already dried and roasted which helps with safe transport as they are prone to mold.

When choosing a plum, look for firm, taught skin and fruit that has no bruises or blemishes. Unripe fruit can be ripened on the counter in a paper bag.

No matter the variety of potato, be sure to store them in a cool, dark place with low humidity where they can be stored at least one month and up to three months.

The pummelo, the grapefruit's ancestor and the largest of all citrus fruits, has a spongy green pith and a sweet seedless pink or green interior.

While pumpkins come in a variety of types, sizes and colors - you should always choose a pumpkin that feels heavy for its weight and pass on those with any black or mushy spots.

Most radishes are sold with the tops attached: look for vibrant greens and firm roots. Don't forget you can saute the tops or use them in pesto!

Good raspberries should be evenly colored and intact; squished berries will quickly go bad.

Rhubarb is a tart, spring-time vegetable with rosy, celery-like stalks. Look for thinner stalks with good color for the best taste and texture — thicker stalks may be more fibrous.

With its pine-like flavor, rosemary pairs well with roasted vegetables and grilled meats. Look for strong-smelling bunches and avoid withered leaves.

With its distinctive smell, sage adds a savory note to many dishes. Look for sage that has perky, silvery green leaves and a strong smell, avoiding any withered or dry leaves.

Snap peas are excellent raw or cooked. When shopping, look for those with full pods that are vibrant in color, avoiding any with mushy spots.

Good snow peas will be bright green with thin, flexible pods. Snow peas are mildly flavored and can be served raw or cooked.

Sorrel comes in both red and green varieties, but both resemble spinach. Sorrel has a sharp, tart, green apple taste that adds a tang to salads and cooked greens.

Fresh spinach leaves can be sold as loose leaves or still attached to the stem. Look for perky, evenly colored leaves with no mushy spots. Smaller leaves will be the most tender while larger leaves can be stringy in texture.

Bigger isn't always better when it comes to strawberries: look for berries that are glossy, fragrant and deeply colored all the way up to the stem.

Summer squash comes in many shapes and sizes, but smaller squash typically have a better texture and more concentrated flavor. Larger squash are better suited to baking and stuffing.

Nutritional powerhouses, sweet potatoes come in an array of shapes and colors. Look for sweet potatoes without dark blemishes or soft, discolored areas.

Sweeter and easier to peel than oranges, tangerines are a staple of winter farmer's markets in warm areas. Some color irregularities and blemishes are normal in tangerines, but look for fruit that doesn't feel squishy or too soft.

Tarragon is an herb with a pungent, licorice-like flavor. Look for leaves that are perky and light green, avoiding any mushy or wilted bunches.

Fresh thyme imparts a bright, almost lemony flavor to soups, roasts and other dishes. When buying thyme, leaves should be fresh, green and firmly attached to the stems. Thyme with lots of wilted leaves is less fresh.

Herbal, tangy, citrusy and sweet, tomatillos are like no other fruit. Tomatillos should feel plump and unbroken under their papery husk.

Tomatoes come in a dizzying array of colors and shapes, so rather than relying on color alone, look for tomatoes that are heavy and fragrant. Some scarring is normal on heirloom varieties, but avoid tomatoes with freshly torn skin.

Sweeter and milder than their larger counterparts, baby turnips are perfect for eating raw, roasting or tossing in salads. Turnips should be firm with tight skin. Avoid any that look wrinkled or withered.

When choosing a watermelon, look for darker green melons that feel heavy and sound hollow when tapped.

White sapote has a creamy texture and a flavor that's like banana pudding with a hint of peach. Ripe fruit should be yellow green, fragrant, and soft enough to give under a light squeeze

Winter squash is actually harvested in autumn before a hard frost and stored for later. Squash comes in many sizes and colors and may even have decorative warts. Avoid squash with visibly broken skin.

Long eaten in the Andes, Yacon is a newer introduction to the US. The sweet tubers can be eaten fresh in salads or cooked like other root veggies.

Like other kinds of summer squash, smaller zucchini have a better flavor and texture for most cooking, while large zuchinni are best saved for baking or stuffing.