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.

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.

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.

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

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.

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.

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.

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

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

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.

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

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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.

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.