How to Pick the Freshest Fruits and Vegetables

ASPARAGUS: Stalks should be tender and firm, tips should be closed and compact. Choose the stalks with very little white as they are more tender.

BERRIES: Select plump, solid berries with good color. Avoid stained containers, indicating wet or leaky berries. Berries such as black-berries and raspberries with clinging caps may be under-ripe. Strawberries without caps may be too ripe.

BROCCOLI, BRUSSELS SPROUTS, AND CAUUFLOWER: Flower clusters on broccoli and cauliflower should be tight and close together. Brussels sprouts should be firm and compact Smudgy, dirty spots may indicate insects.

CABBAGE AND HEAD LETTUCE: Choose heads heavy for size. Avoid cabbage with worm holes, lettuce with discoloration or soft rot.

CUCUMBERS: Choose long, slender cucumbers for best quality. May be dark or medium green, but yellowed ones are undesirable.

MELONS: In cantaloupes, thick close netting on the rind indicates best quality. Cantaloupes are ripe when the stem scar is smooth and space between the netting is yellow or yellow-green. They are best when fully ripe with fruity odor.

Honeydews are ripe when rind has creamy to yellowish color and velvety texture. Immature honeydews are whitish-green.

Ripe watermelons have some yellow color on one side. If melons are white or pale green on one side, they are not ripe.

ORANGES, GRAPEFRUITS, AND LEMONS: Choose those heavy for their size. Smoother, thinner skins usually indicate more juice. Most skin markings do not affect quality. Oranges with a slight greenish tinge may be just as ripe as fully colored ones. Light or greenish-yellow lemons are more tart than deep yellow ones. Avoid citrus fruits showing withered, sunken, or soft areas.

PEAS AND LIMA BEANS: Select pods that are well-filled, but not bulging. Avoid dried, spotted, yellowed, or flabby pods.