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.

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.

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".

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.

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.

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

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.

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.

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.

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

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.

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.

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.

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.

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.

These heat-tolerant raspberries grow in tropical areas where few other brambles can. Ripe berries will be deep purple and nearly black.

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.

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.

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!

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.

With their delicate, sweet flavor, shallots look like small red onions. When buying shallots, make sure to feel under the papery husks to make sure the bulbs feel firm.

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.

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.

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.

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.

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.

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.