Sometimes when you head to the produce section of the grocery store, you can feel like you’re just staring at a pile of vegetables thinking, “…is this going to taste good when I get it home?”

It’s easier to choose produce when you know what you’re looking for. Here’s a list of some tips and tricks to make sure you’re getting the best.

Notes:
-Try to choose produce individually instead of purchasing bagged. I find that lots of times when I buy bagged there are a few in there that are too ripe, starting to mold, or just aren’t as flavorful.
-Avoid picking up pre-sliced and pre-cut veggies. They’re easy, but they’re way more expensive than buying whole and doing the job yourself. I love to chop up a bunch of onions, for example, and store them in the freezer: they’re perfect and ready to go for slow cooker meals and stir fries. Plus, the pre-cut veggies are generally not as fresh as the ones you buy whole.
-If you have a farmers’ market that sells truly local produce, head there to really learn what a fresh fruit or vegetable looks like. You can have the farmer teach you and help you decide which items are best. Plus, you can generally get really good deals there, too (lots of them have co-ops available).

How to Choose Produce:

Apples Choose fruit that is very firm when gently pressed (mealy apples are blah for snacking). Make sure there are no bruises.

Avocado If you’re ready to eat it when you buy it, choose one that’s very, very dark green (it will look almost blackish-brown) and feels soft when gently pressed. If you’re going to eat it in a few days, choose one that’s less dark and firmer. Leave it on the counter at room temperature to ripen (you can put it in a paper bag to make it ripen faster).

Bananas Bananas are a fruit that is really sort of up to personal taste. Generally you choose fruit that is solid yellow with no green color and no bruises or brown spots (pick browner bananas to make bread and muffins: their soft flesh and deep flavor will make your baked goods yummy and moist).

Berries Look for fruit that isn’t mushy, leaky, or moldy (that last one is a given). Flip the container over to see that the berries at the bottom are good, too. Look for bright colors (no green or white).

Cantaloupe You can tell a lot by the smell. Get one that smells sweet, but make sure it’s not too fragrant (which could mean it’s overripe). Also, try gently pressing the spot where the stem used to be. If it gives slightly, it’s probably a good one.

Citrus (Lemons, Limes, Oranges & Grapefruits) These fruits should feel heavy for their sizes. Fun fact: Let citrus come to room temperature before juicing (they’ll give you more juice that way).

Corn Feel the corn through the skin to see if the kernels feel plump and even (don’t pick ones that feel like they have kernels missing). The husk should fit tightly around the ear. Also, check out the silk at the top: it should be brownish and almost feel sticky. If the silk is shriveled or dry, it’s likely an old ear of corn.

Cucumbers The skins should be more smooth than wrinkly and the flesh should feel firm. Smaller ones generally have less seeds and a better flavor. Keep them stored in the fridge.

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