How to Pick Out Perfectly Ripe Fruits and Veggies at the Store or Farmers Market
We’re blessed to live in a world with such a delightful variety of fruits and vegetables. But do you ever find yourself wondering at the supermarket, “How do I know if my produce is good?” While some produce, like mushrooms, makes it very obvious, others, like avocados, are notoriously challenging. Whether you are buying produce at the grocery store or the farmers’ market, it can be a game-changer to know how to pick out good apples, how to choose ripe bananas, or how to tell if a pomegranate is sweet. Here’s How To Cook Recipe‘s guide to how to pick good produce every time so that your grocery shopping trips can be efficient, juicy, and stress-free:
How to Select the Best Produce
Here are some general tips on what to look for when buying fresh produce and how to pick ripe fruit or vegetables:
- Fresh produce will generally smell fresh. Often, the more fragrant it is, the more flavorful it will be. However, in some cases, such as cabbage, the smell will get stronger with more age.
- Consistent firmness is a good sign in most cases.
- Look for rich, vibrant color. This is a good sign that it is fresh and full of nutrients.
- Ripe, fresh produce should feel heavy for its appearance.
- If it is too perfect in appearance, that may a sign that artificial means were used to hide its poor quality or lack of freshness. Beware if it looks too uniform, waxy, or shiny.
- Shop in season. Get educated on what is available in your region each month so that you can enjoy the freshest fruits and vegetables.
How Do You Pick Out Good Avocados?
Here are several tips on how to tell if an avocado is good when selecting one at the market:
- Observe the color — a darker green is ideal, but because avocado colors can vary, it’s best to go by touch.
- When squeezed, it should feel slightly soft but not squishy. Ideally, it will have the consistency of somewhat firm memory foam. Avoid the avocado if you feel any mushy spots that give too much to gentle pressure.
- Peel back the cap at the top of the avocado. If it detaches easily and you find green underneath, the avocado should be fresh. However, if the stem has already been removed, the oxidation process begins and it may brown prematurely, making it difficult to determine if the avocado is ripe from this visual test alone.
How Do You Choose the Perfect Watermelon?
According to Watermelon.org, the key to choosing the perfect watermelon is to remember a simple phrase: “Look, Lift, Turn.”
- Look: Give the watermelon a visual inspection. The perfect watermelon should be free of cuts, bruises, and dents. Consider any patches on the watermelon.
- Lift the watermelon. The heavier it is for its size, the more juicy and ripe it should be.
- Turn the watermelon over. Is yellow in watermelon bad? No! A creamy yellow spot indicates where the watermelon was resting before being harvested. A large yellow spot suggests that it spent more time ripening on the vine, creating more sweetness. A white spot means it did not spend enough time gathering flavor, but this is better than no spot at all.
We hope these tips on how to pick a good watermelon will make all of your summer dreams come true!
How to Pick Out the Perfect Pineapple
Here are a few tips on how to choose a ripe pineapple:
- Seek out a sweet aroma. Lack of smell means it is not ripe, while a vinegar smell means it is spoiled.
- The leaves should be healthy, vibrant, and green, giving slightly when squeezed.
- Look for a consistent yellow-green to golden-yellow color — if it is too orange, it may be overripe. Pineapples change from green to yellow as they ripen, and they stop ripening after being picked.
How To Pick Out the Perfect Fruits
Fruit | Ripeness Signs | Best Time to Buy |
Apple | Feels firm and solid
Tight skin that does not wrinkle or shift when touched Avoid bumps and bruises
|
Late July–November |
Avocado | Darker green (but colors vary, so go by touch)
Feels slightly soft when squeezed but not squishy Consistency of slightly firm memory foam Vibrant green or yellow under the stem (avoid brown) |
January–March |
Blueberries | Appears plump with a deep blue color and a light gray dusting (avoid ones tinged with red or pink)
The more firm they are, the more tart and unripe |
May–August |
Blackberries | Only buy in season — they do not continue to ripen after being picked
Smooth appearance with little to no redness If moldy or squished, they are overripe |
May–October |
Cantaloupe | Sweet, pleasant aroma (overly sweet may mean it is spoiling)
Stem should pop off easily Tan color beneath the “netting” (green means it’s unripe) Slight give when pressed gently Heavier than it looks Hollow sound when tapped |
June–August |
Cherries | Stems should still be attached
Deep crimson flesh (too purple may be overripe) Firm to the touch |
April–July |
Kiwi | Evenly colored tan skin
Flesh should have some give when gently pressed with a thumb |
August–December |
Honeydew | Creamy pale yellow or golden hue (green veins may mean it is not yet ripe)
Press the end opposite from the stem gently — it should have a slight give Sweet scent Shake the melon — you should hear a faint rattle of seeds (they detach as the melon ripens) Deep, dull thud when tapped with fingers |
June–October |
Watermelon | Lightest part of the melon should be yellow, not white
Slightly sweet aroma Smooth skin with a dull sheen Heavier than it looks |
May–August |
Banana | Avoid green unless you plan to wait to eat it
Optimal color is yellow with some brown spots (brown spots mean the sugar content has risen during the ripening process) Full and plump Depressed, dark, or moist areas indicate bruising damage inside |
Year-round |
Strawberries | Rich, sweet aroma
Healthy, dark green leaves Check under the leaves on the “shoulders” — there should be no green or white |
April–October |
Pineapple | Sweet swell (no smell means unripe, vinegar smell means overripe)
Healthy green leaves that give slightly when squeezed Leaves should pull out easily Consistent golden-yellow color (too orange may be overripe) |
April–May |
Raspberries | Plump with a rich, vibrant color
If the container is stained, they may be overripe Good structural integrity |
June–July |
Lemon/Lime | The heavier, the juicier
Firm to the touch; avoid rough or wrinkly skin Brightly colored (lemons should have no green; limes should be a light yellow-green) |
September–April |
Orange | Shiny, thin skin with a rich and consistent color
A little give when squeezed (avoid any with soft spots) Heavier than it looks |
November–January |
Peach/Nectarine | Lightly fuzzy and soft appearance (nectarines do not have fuzz, but all other tips apply)
Tender to the touch (firm will be more fresh, but softer is ready to eat) Golden undertones sun-kissed with orange and red |
Mid-to-late summer |
Pear | Apply gentle pressure near the stem — it should give slightly
Color rarely indicates ripeness |
August–October |
Pomegranate | Dark ruby-red color
Smooth, firm skin Heavy for its size (meaning it’s full of seeds and juicy) Flattened, angular sides (avoid ball-like fruit) |
September–November |
Mango | Color does not indicate ripeness, but ripe mangoes are generally more intensely pigmented
Sweet, intense aroma (unripe will have no smell; overripe will smell sour) Soft enough to retain an imprint when gently pressed Flesh around the stalk should appear firm Stalk should protrude outward |
May–September |
Grapefruit | Plump, smooth, with thin skin
Heavy for its size Consistent orange color (avoid any green) Firm when squeezed Avoid perfectly round fruit (flattened sides or a more oval shape indicate ripeness and sweetness) |
November–June |
How To Pick Out the Perfect Vegetables
Veggie | Ripeness Signs | Best Time to Buy |
Tomato | Heavy for its size
Free of blemishes or dark spots Firm but will yield to any real pressure Richly fragrant when sniffed where the stem is attached |
May–October |
Potato | Firm; does not give when squeezed
Skin should rub off under thumb pressure Avoid sprouts, wrinkled skin, or green tinges |
Spring |
Beet | Firm and round
Bright green leaves and deep red roots Long roots may indicate toughness Smaller beets are more tender |
June–October |
Onions | Dry, papery skin
Avoid brown or soft spots Firm to the touch Heavy for its size |
July–September |
Mushrooms | Firm, smooth, and plump appearance
Should be dry but not shriveled Avoid slime, softness, or spots Younger mushrooms will be more compact and closed (they keep their structure better when cooked but may not be as flavorful as mature mushrooms) |
Fall and winter |
Brussels sprouts | The smaller, the more sweet and tender
Tight, compact leaves Bright green (yellowing indicates they are overripe) |
Fall |
Artichoke | Solid and heavy
Thick, tightly packed leaves Leaves should squeak when rubbed |
March–June, September–October |
Bell peppers | Firm, glossy skin that yields to slight pressure
Bright flesh Stem should be green |
Fall |
Eggplant | Firm, smooth, and shiny flesh
Free of wrinkles with a nice glow Firm stem (avoid mushiness) Heavy for its size |
July–October |
Asparagus | Firm, plump stalks
Tightly closed tips Bright color (can be green, purple, or white depending on variety) The more fresh, the less smelly |
February–June |
Broccoli | Firm stems
Tightly closed deep green, blue-green, or purple-green buds Yellow/open buds or woody stems indicates they are no longer fresh |
October–April |
Related: Roasted asparagus recipe, classic fruit salad recipe, perfect baked potato recipe
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This page was last updated by Megan Miller