Selecting Fresh Fruits and Vegetables

With modern farming and transportation methods, many stores are now able to put produce out for sale within a day or two after it is picked.

Select Wisely

Vegetables and fruits that are uniform in color, size, and shape usually have the best taste and texture. Check for bruises or soft spots where bacteria could dwell. A quick note to remember: the richer the vegetable color, the more nutritional value. For instance, darker, leafy vegetables, such as spinach, have more nutritional value than iceberg lettuce.

Use Your Senses

Thumping or shaking a melon does not indicate ripeness. Instead, produce experts suggest that you feel the product. A melon that is too soft is too ripe. Sniff fruits to determine freshness. A strong scent means the fruit is ripening nicely.

Get the Grade

The United States Department of Agriculture (USDA) has established grade standards for most fresh fruits and vegetables. "U.S. Fancy" is the top grade, while "U.S. No.1" is the most common designation.  "U.S. No.2" and "U.S. No.3" mean lower quality.

Shop Seasonally

One of the most important tips for finding great-tasting produce is to buy in season, when possible. Although varied by region, popular winter produce includes cabbage, carrots, citrus fruits, onions, rutabagas, turnips and winter squash.

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Eat Your Veggies
Pumpkins and More
Making Sugar Count
Talking Turkey for the Holidays