Apples -- They should have taut
skin and be very firm when gently pressed. Avoid those with soft spots
or punctures. Flavor and texture vary among varieties.
Avocados -- Look for Hass, with
bumpy, dark-green to almost-black skin. When ripe, they will give to
gentle pressure. If you buy a firm one, store it in a paper bag at room
temperature to ripen.
Bananas -- For flesh that's neither too firm nor too soft, pick those that are yellow all over, with no spots whatsoever.
Berries -- Watch out for mold
and mush. Strawberries should be fragrant, shiny, firm and not too big;
stems should be green. Blueberries should be firm with no green or red
areas. Raspberries should be full and just soft, but not oozing juice.
Grapefruit and Oranges -- Look
for ones that are heavy for their size. When choosing navel oranges,
avoid bruises and soft spots. For juice oranges and grapefruit, pick
those with taut, shiny skin. You should be able to feel sections
through skin.
Lemons and Limes -- These
should be not much more than 3 inches from tip to stem. Pick ones that
are heavy for their size and have taut, thin skin; avoid those with
very hard skin. they should give slightly when pressed.
Melons -- Look for those that
are fragrant and heavy. Press the end opposite the stem to feel a bit
of give. For watermelon, avoid those with flat sides.
Pears -- Choose ones that are
fragrant, with no soft spots, punctures or bruises. They should give
slightly when gently pressed; those with less give can be ripened at
room temperature. (Buy Bosc very firm.)
Stone Fruits -- These should be
fragrant, with taut skin. Avoid those with wrinkles and bruises. They
should have some give when gently pressed; handle carefully. Leave
firmer ones at room temperature to ripen.
Tomatoes -- Look for taut skin,
firm flesh and deep and even color (greenish coloring at stem end on
heirlooms is OK). Store at room temperature.
Asparagus -- Thickness is a
matter of taste. Choose bunches with tightly closed tips. Stalks should
be bright green and firm. Avoid those with stalks that are flattened or
wrinkled and feel hollow.
Beans -- For pole beans, pick
those that are bright, firm, with no soft spots or wrinkles. They
should snap when bent and have very small beans. Avoid tough skin. For
shell beans, the pods should be a bit leathery but firm with no
yellowing. Beans should be easily felt through the pod.
Corn -- It's best when served
the day you buy it (refrigerate until ready to cook). Look for tight,
bright-green husks and flowing, moist silk (golden brown is OK; dark
brown is not). Pull back husk; kernels should be shiny, plump, firm and
tightly packed.
Cucumbers -- Buy firm, unwaxed
Kirbys with variegated color from light to dark green, and without
wrinkles or soft spots; they should not be more than 6 inches long. (If
Kirbys are unavailable, buy English.)
Eggplant -- Flesh should be firm. Skin should be shiny, not shriveled or mottled. Stems should be green. Best used within a day or two.
Mesclun and Lettuces -- For
mesclun, dig down into bin for freshest greens. There should be no
wilted leaves or wet, mushy or yellow spots. For romaine, look for
dark-green, narrow, stiff leaves. For butter lettuces, pick small,
round, loosely formed heads.
Onions -- Look for dry, papery
skins and flesh that is full and firm, especially at the stem end.
Avoid any with mold, discoloration or soft spots, or ones in net bags.
Peppers -- Bell peppers should be very firm with taut skin. Look for bright-green stems. Chiles should be vibrant and wrinkle free.
Potatoes -- Buy those that are
firm, without soft areas or wrinkled skin; avoid those with sprouting
eyes, slits or a green tinge. Choose individually.
Summer Squash -- For yellow and
green, choose those that are small to medium, 5 to 6 inches and not
bulbous (large ones are watery or fibrous). They should feel firm. Skin
should be smooth and shiny. Pattypan should be no bigger than 4 inches
across.