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.
Look for a firm bulb with tightly closed bracts (petals). Discoloration on exterior bracts is usually a harmless symptom of frost damage.
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.
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.
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.
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.
Brussels sprouts are sold on and off the stalk. Look for compact heads with no sign of dulling or wilting. Sprouts should be bright green.
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.
Look for an even color and a tightly packed head. Apart from its standard white, cauliflower also comes in purple, orange and green varieties.
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.
Fresh, local Cherimoyas are much more creamy and flavorful than their supermarket counterparts. The fruit should be very soft and have a strong, tropical fragrance.
This includes radicchio, endive, frisee and escarole — bitter, leafy veggies that come in a rainbow of colors.
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.
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 fiddleheads that are tightly curled and no bigger than a half-dollar. Any brown, papery bits clinging to the veggie are just a part of the plant, most of which will be rinsed off when you clean them.
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.
Ripe guavas are yellow green with a strong, unmistakable aroma. Enjoy them fresh or use them in jams, curds and baked goods
When shopping for kale, stay clear of wilted or browning leaves. Leaves and stalks should be firm and dry instead of wilted and mushy.
Look for kiwis that feel heavy for their size, with no mushy or discolored spots. A ripe kiwi will yield to gentle pressure when you squeeze it.
Kumquats are a small citrus fruit with a sweet, edible rind and a very tart pulp. Eat them whole or use them in baked goods and jams.
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.
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.
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.
This leafy green is closely related to lamb's quarters, and can be used in place of spinach. Look for perky leaves in green or red.
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.
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.
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.
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.
No matter the variety of potato, be sure to store them in a cool, dark place with low humidity where they can be stored at least one month and up to three months.
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!
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 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.
Snap peas are excellent raw or cooked. When shopping, look for those with full pods that are vibrant in color, avoiding any with mushy spots.
Good snow peas will be bright green with thin, flexible pods. Snow peas are mildly flavored and can be served raw or cooked.
Sorrel comes in both red and green varieties, but both resemble spinach. Sorrel has a sharp, tart, green apple taste that adds a tang to salads and cooked greens.
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.
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.
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.
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.
Sweeter and milder than their larger counterparts, baby turnips are perfect for eating raw, roasting or tossing in salads. Turnips should be firm with tight skin. Avoid any that look wrinkled or withered.
