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.

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.

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.

Breadfruit, also known as 'Ulu in Hawaii, is a starchy relative of jackfruit. Mature fruit can be mashed, fried or roasted, while very ripe fruit can be eaten fresh.

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.

While it’s possible to eat the leaves and stems of the plant, the most commonly eaten part of burdock is the root. Its long, thin and starchy taproot is perfect for stir fries and soups.

Also known as eggfruit because of its creamy taste, canistel is often used for dessert. Look for canistel that is soft, but not mushy.

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.

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.

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.

Also called pitaya, dragon fruit has an alien appearance and a sweet, mild taste. Fruits should be vibrantly colored and slightly soft

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.

Mature garlic heads should have a paper-like skin that covers all the cloves, which ideally are firm and free of mold or bruises. Green garlic has a light green stalk and white bulb at the base with darker green tops.

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

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.

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

Jackfruit's taste is sometimes compared to juicyfruit gum. The massive fruit is extremely fragrant when ripe and is often sold precut into more manageable sections.

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

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.

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.

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.

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.

Mamey Sapote is a Carribean favorite, with a creamy taste often compared to apricots and sweet potatoes. Look for firm, but not hard fruits that are deep red when scratched.

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.

A highly perishable fruit, look for papayas with skin that is slightly soft but not mushy or shriveled. To extend its freshness, refrigerate the fruit once ripened.

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.

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

To check for ripeness, inspect the base of a pineapple and take a big whiff. Its perfume should be sweet, not fermented. Pass on any fruit that has moldy spots or leaves that are dried out.

Leathery on the outside, pomegranates are filled with hundreds of edible plump, reddish seeds enclosed by an inedible cream-colored pulp. Choose fruits that feel heavy for their size.

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!

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.

Sapodillas, sometimes called Chico, have a taste that resembles caramel or cotton candy. Ripe sapodilla should be soft with brown skin under the fuzz.

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.

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.

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.

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.

Taro leaf, also called Callaloo, dasheen and kalo, is delicious in stews but must be cooked thouroughly to remove oxalic acid crystals. Looks for vibrant leaves and stems with few blemishes.

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.

Watercress is a leafy green vegetable with a peppery flavor that pairs really well with duck and other game meats. Try to avoid any mushy leaves, as they can spoil the others in storage.

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

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