Tips for selecting ripe produce
Choosing the perfect vegetables can sometimes be a little tricky. With a few handy tips, you can become a pro at selecting the ripest, most delicious vegetables.
For starters, let’s talk about some general tips that apply to most vegetables. Picking the right ones often involves three of your five senses: sight, smell, and touch. It’s important to use each of these to select the right vegetables.
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Sight: Look for produce with bright, vibrant, and consistent colors. This is often a sign of freshness. Avoid divots or bruising on the skin.
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Smell: Your sense of smell can be a valuable asset in selecting the best vegetables. Fragrant produce is often more flavorful.
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Touch: Most ripe vegetables should feel firm and plump when gently squeezed. Avoid those that are soft or squishy, as they might be overripe or spoiled.
These general tips are a great place to start, but remember that different types of produce may have unique characteristics to look for. We’ve compiled a comprehensive list of what we look for. Let’s dive into some vegetables, as well as into some fruits*, and how to pick the best ones:
Artichoke
A ripe artichoke should be solid and feel heavy for its size. The leaves should be thick, tightly packed, and squeak when you rub them between your fingers.
Asparagus
Look for firm asparagus with plump stalks and tightly closed tips. The fresher the asparagus, the less it will smell. Pick stalks with similar thickness for even cooking times.
Avocado*
A ripe avocado is typically dark green and slightly soft when gently squeezed but not overly squishy. Check the skin around the stem—if it’s green or yellow instead of brown, it’s a good sign that it’s ripe. A firm avocado will ripen at home if you aren’t planning on using it right away.
Beets
For the perfect beets, seek out those with round, bright green leaves, deep red roots, and slender taproots. Smaller beets are generally more tender.
Bell Peppers*
Choose bell peppers with a green stem and shiny, unwrinkled skin. They should have thick walls and feel firm. Additionally, opt for peppers that are heavy for their size.
Bok Choy
Bok choy should have dark green leaves and bright white stalks. If you’re buying baby bok choy, make sure the stems don’t feel rubbery and are light green.
Broccoli
Choose broccoli with firm green stems; make sure the stems are not too thick or tough. The buds should be dark green, small, and tightly packed together. Avoid any that appear wilted or have yellowing florets.
Brussels Sprouts
For fresh Brussels sprouts, look for a bright-green color and tight-fitting outer leaves. The body should be firm and free from blemishes.
Cabbage
Cabbage should be heavy for its size. The leaves should be crispy and without markings. Only a few of the outer leaves should be loose; avoid ones with leaves separated from the stem at the base.
Carrots
Select carrots without any rootlets or cracks. Carrots can lose moisture if the leaves are removed, so it’s best to buy carrots that still have their green tops attached.
Cauliflower
A ripe cauliflower should be clean and creamy white with compact buds. It’s old if the head of the cauliflower is starting to spread.
Celery
Opt for celery that is light green in color with a ridged surface and glossy appearance. It should feel heavy for its size. Stiff branches on the celery indicate it is likely a good pick. Steer clear of bendable and rubbery celery. Look for full-stock celery in a bundle for the freshest option.
Corn*
When picking corn, look for bright green, moist husks.The silk should be moist but not slimy. Peel back the husk a bit to make sure the cob isn’t missing any kernels and that kernels aren’t dry.
Cucumbers*
Ripe cucumbers don’t bend easily and have a rough but taut skin. Make sure they aren’t too large in diameter. If you see small lumps on them, don’t worry: it’s a good sign!
Eggplant*
Eggplants should be heavy for their size. Look for ones with smooth, shiny, dark purple skin. If you gently squeeze the eggplant, it should have a little give and then return to its original shape.
Endive
The leaves should overlap each other and be snug. Select endives with a white base and yellow or purple tips on the leaves—unless you are buying curly endives. Curly endives should be dark green on the tips.
Escarole
A ripe escarole has broad, dark green leaves and thick stems. It should be crisp, cold, and moist. It should also feel heavy for its size.
Fennel
The bulbs of ripe fennel have no browning and are white, firm, and tightly layered. Attached stalks should be dark green and smooth. Look for fragrant, firm white bulbs. Avoid wilted bulbs.
Garlic
Choose big garlic with tight, silky skins, and ensure that its paper-like covering is intact. Avoid soft spots and sprouts.
Green Beans
When picking green beans, look for slender ones. If you were to bend them, they would snap. Long or thick green beans are signs of being old.
Green Onions - Scallions
Choose green onions with white, firm root ends. Don’t buy ones that look wilted or feel slimy to the touch.
Jalapeños*
Look for jalapeños that are clean, dry, smooth, and have unbroken skin. “Stretch marks” indicate the pepper is hotter. These marks can look like white lines running parallel with the length of the pepper.
Kale
Select kale with small leaves for tenderness and the best flavor. Ripe kale has springy and deep green leaves.
Leeks
Leeks should have tightly rolled tops. Slender leeks are younger and more tender. Avoid damaged tops—this is a sign of aging.
Lettuce - Romaine
Select romaine lettuce that is heavy for its size and has crisp, tender leaves. If the leaves are wilted, slimy, or discolored or have irregular shapes, don’t buy them. This is true for all varieties of lettuce.
Mushrooms
Mushrooms should be smooth, plump, and dry, but not shriveled. The caps should be clean and closed around the stem.
Okra*
Ripe okra stems are green, moist, and firm. Smaller okra is often more flavorful.
Onion Bulbs
A good onion should have dry, papery skin and feel heavy for its size. Avoid onions with fresh sprouts or hollow centers.
Parsnips
Select parsnips with ivory-colored roots. Small to medium sizes are better for texture and flavor. If the tops are still attached, look for vibrant green leaves.
Peas*
Look for peas with velvety, smooth pods. Make sure the pods contain a good amount of peas. You can do this by gently shaking the pod. If it makes a slight rattling sound, there is too much space and not enough peas.
Radishes
A great way to tell if a radish is ripe is by the tops. They should be green and unwilted. They should also be firm, not hollow, when squeezed. Make sure the roots are unblemished and brightly colored.
Rhubarb
Choose rhubarb with crisp, firm stalks, but make sure the stalk isn’t too thick. Pink or red rhubarb stalks taste the best, as green stalks are stringy and sour.
Rutabagas
Select rutabagas that are heavy for their size. Avoid ones with holes, bruises, and sprouts.
Spinach
Spinach should have fresh, crisp, dry leaves that aren’t wilted. Don’t buy spinach that is slimy or has yellow leaves.
Squash - Summer*
Look for summer squash that is small to medium in size as they’ll be more tender and tasty. You’ll want to pick ones with glossy skin. Also, be sure the skin is firm but not tough.
Squash - Winter*
Winter squash should have no cuts, cracks, or soft spots. Ripe ones feel heavy for their size and have a tougher rind.
Sweet Potatoes
Choose sweet potatoes that are firm with smooth skin. Avoid holes, grub injuries, or anything that penetrates the skin.
Swiss Chard
Ripe swiss chard has bright and crunchy stems. The leaves should be shiny, bright, and unwilted.
Tomatillos*
The husk should be intact, light brown, fresh looking, and completely cover the produce. Small tomatillos tend to taste sweeter.
Tomatoes*
Look for tomatoes with smooth, unwrinkled skin and consistent coloring. Avoid ones with black spots or bruises. Ripe tomatoes have a sweet and earthy smell and should feel dense.
Turnips
Choose turnips that feel heavy for their size. Similar to tomatillos, small turnips taste sweeter than larger turnips.
Zucchini*
Zucchini should have shiny skin with no cuts and feel heavy for their size. Large zucchinis are more watery and less flavorful. If the stem is still attached to the produce, it will last longer.
Armed with these tips, you can confidently select the freshest and most delicious vegetables during your next shopping trip. Enjoy the bounty of nature, one delectable vegetable at a time. Happy eating!
