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.

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

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.

When it comes to fresh shell beans, look for pods that are plump and bumpy — you should be able to feel the fat seeds inside.

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.

Chile peppers can range from tiny to relatively large and come in many colors, ranging from peach to bright red. They hould have glossy, firm skin with no brown or mushy spots.

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

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.

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 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.

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.

These sweet, tart yellow-orange fruits grow in a papery husk, and are often covered in a sticky substance that should be washed off. Leave the husks on until you’re ready to eat them.

This wild-foraged leafy green packs a nutritional punch with lots of protein, fiber, omega fatty acids and Vitamins A and C. Look for leaves that are perky.

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.

Lima beans are a type of shell bean and can be purchased either fresh in the pod or dried. If buying fresh, look for plump and bumpy pods.

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.

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.

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.

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.

Peanuts can often be purchased in their distinctive, textured shell either dry roasted or roasted in oil. Be sure to store peanuts in a cool, dry place and discard any peanuts that show signs of mold.

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.

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.

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.

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.

Purslane has the most omega-3 fatty acids of any green vegetable. Its flavor is slightly tart and a bit lemony - perfect for summer salads.

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

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 shell beans cook much quicker than their dried out counterparts. Look for pods that have pronounced, evenly sized bumps and avoid those with noticeable empty spots.

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.

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.

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.

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

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.

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.