For atemoyas with rich, tropical flavor and custardy texture, look for fruit that is soft and fragrant, without too many bruised or mushy areas.

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.

Cardoons are sold in large bunches that look a lot like spiky, silvery celery. Stalks should be firm with no spongy or blackened spots.

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.

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

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.

Fennel bulbs should be whitish-green, firm and heavy for their size, with no brown or mushy spots. If the feathery green fronds are still attached, they should have no signs of wilting or dryness.

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.

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.

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.

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.

Peas are a type of legume and come in a variety of sizes and colors including green, yellow and purple. Look for pods that are plump and bright green.

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.

Quinces resemble a pear but are bumpy and round in the middle. It's common to find some nicks and bruises in its delicate skin but avoid fruit with dark brown or black mushy spots.

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.

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.

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.

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.

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