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.

Like most tender greens, arugula is perishable and needs to be used within a few days of purchase. Look for crisp leaves without mushiness.

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.

Unless you intend to eat them right away, look for a bunch that is still slightly green and allow them to ripen on your counter. They should be firm, without bruised or black spots.

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.

Used as a savory vegetable in curries, stews and stir-fry dishes, most bittermelon has a bumpy texture. Look for bittermelons that are firm and vibrant green

Bok choy (or pok choi) stalks should be firm and blemish-free, with nothing bruised or mushy. Leaves should be perky and green, with no brown or yellow spots.

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.

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".

Caimito, or star apple, has a sweet mild taste. There are purple and green varieties, but both should be soft and slightly wrinkled when ripe.

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.

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.

If you’re lucky, you can get fresh coconut opened for you at the market, but if you're choosing your own, listen for sloshing water inside and avoid any with moldy exteriors.

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.

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.

Ginger should have smooth skin, no dried-out or moldy looking areas and no mushiness.

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

Jicamas resemble giant, round potatoes, with a crunchy texture similar to an apple, though less sweet. Look for smaller jicamas — any root bigger than 3-4 pounds is likely to be tough, fibrous and less sweet.

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

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.

Common leeks look like giant scallions and have a mild onion-y, sweet flavor. Look for leeks on the smaller side, 1-2" in stem diameter with very dark greens that have no yellowing or wilted spots.

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.

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

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.

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.

There are several varieties of mushrooms and they can be purchased fresh or dried. Look for fresh mushrooms without slimy, moldy or black spots.

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

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.

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.

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

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.

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!

Rambutans look like lychees, but with longer, soft spines and a creamier taste. Fruit should be red or orange with little green when ripe.

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.

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.

Although you can sprout many seeds, the two most common sprouted types are bean and alfalfa. Look for sprouts that are perky and smell fresh. Avoid any that smell off or that appear slimy or wilted.

With its characteristic shape and citrus-like flavor, starfruit is a favorite in warm climates. Ripe fruit should be yellow with some brown on the ridges.

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.

Chunks of sugar cane can be chewed for a sweet treat or juiced into a refreshing drink. Look for cane sections that are firm and not withered.

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

Taro is large root vegetable with brown skin and a creamy, purple-flecked interior. The tubers should be firm and feel heavy. Taro leaves are also sometimes found at the market: look for even color and avoid anything that looks wilted.

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.

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.

Turmeric has bright red rhizomes that can be used in teas, curries, stews and baked goods. The ginger-like roots should be firm without mushy spots.

Although sweet potatoes are often called yams, true yams have rougher, bark-like skin and aren't as sweet. Yams should be very firm with no soft spots.

Yuca is delicious fried or mashed, but must be throughly cooked to remove toxins. Tubers should be thick and firm, with intact bark-like skin