Should I choose the fruit that’s tender or firm? The vegetable that’s big or small? Your senses are truly your best guide. Shop by touch, smell and sight, and you’re sure to take home the best offerings.
Apples: They should have taut skin and be very firm when gently pressed. Avoid those with soft spots or punctures.
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, with peels that are yellow all over.
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 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; they should give slightly when pressed.
Melons: Fragrant and heavy melons should give a bit when pressed on the end opposite the stem. 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.
Stone fruits: These should be fragrant with taut skin. Avoid those with wrinkles and bruises. They should have some give when gently pressed. Leave firmer ones at room temperature to ripen.
Tomatoes: Look for taut skin, firm flesh and deep and even color. Store at room temperature.
Asparagus: Thickness is a matter of taste. Choose bunches with tightly closed tips and bright green and firm stems.
Beans: For pole beans, pick those that are small, bright and firm. No soft spots or wrinkles. They should snap when bent. The pods of shell beans 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 golden brown silk. Kernels should be shiny, plump 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.)
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.
Peppers: Bell peppers should be very firm with taut skin. Look for bright-green stems. Chilies should be vibrant and wrinkle free.
Potatoes: Buy those that are firm; avoid sprouting eyes, slits or a green tinge. Choose individually.
Summer squash: Choose yellow and green ones that are small to medium, 5 to 6 inches, firm with smooth shiny skin. Pattypan should be no bigger than 4 inches across.
E-mail questions to: living@nytimes.com.
2005 MSLO LLC
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
