Farmers’ markets and grocery store produce aisles are jammed
with juicy fruits and crunchy vegetables just waiting to jump into
our baskets, especially in the summer.
Farmers’ markets and grocery store produce aisles are jammed with juicy fruits and crunchy vegetables just waiting to jump into our baskets, especially in the summer. But it can be confusing trying to select the ripest produce – even for self-proclaimed foodies. So, we turned to the experts – chefs, cookbook authors and restaurant owners – to give us their hot tips on picking the best produce available.
Use our guide to some common fruits and vegetables to figure out what’s in season, what to look for and what to avoid – plus how to store your fresh items once you’ve gotten them home.
Vegetable Guide
Artichokes
– In season: All year long, with peak from March to May.
– What you want: Plumpness, globe shape, with compact, green scales.
– Avoid: Brown on scales or gray-black discoloration, as well as woody looking vegetables.
– Store: Refrigerate for up to a week.
Asparagus
– In season: November through July, with peak season from March to June.
– What you want: Firm, plump, medium green spears with compact heads; squeeze the bunch to hear a squeak.
– Avoid: Tips that are wet, slimy or smelly.
– Store: Remove an inch from the bottom, wrap in damp paper towels and place in crisper; will keep for two to three days.
Broccoli
– In season: All year long, with peak from October to April.
– What you want: Stalk should look juicy and fresh; heads should be compact and fresh.
– Avoid: Dry, fibrous stalks; yellowed heads.
– Store: Refrigerate in an airtight bag for four days.
Corn
– In season: Depends on source – California, Florida, New York, New Jersey and Pennsylvania corn all have different peaks.
– What you want: Silks should be moist and fresh looking, and the ear should feel full the entire length; peeling back the husk should reveal plump kernels.
– Avoid: Dry or brown silks or tightly packed kernels.
– Store: Will keep longer if it’s still wrapped in the husk and refrigerated.
Cucumbers
– In season: Summer.
– What you want: Good green coloring and firmness for entire length.
– What you want: Dull or yellow color, withered ends.
– Store: Refrigerator in crisper for one week.
Eggplant
– In season: Available all year round, but the summer is the best time to get locally grown crops.
– What you want: No matter what variety, look for a solid color without green around the stem. It should have firm, smooth skin and be heavy for its size.
– Avoid: Poor coloring, soft or shriveled skin.
-n Store: Unwrapped about four days in refrigerator.
Green Beans
– In season: All year long, with peak in the summer.
– What you want: Should have a crisp, juicy snap when broken, with brightly colored, smooth skin.
– Avoid: Limp beans and those that don’t snap cleanly, as well as those with mushy tips.
– Store: Wash beans and then place in a sealed plastic container in refrigerator for four to five days.
Lettuce
– In season: All year long, depending on variety.
– What you want: Should be heavy for its size with fresh-looking leaves.
– Avoid: Leaves that are browning or wilting.
– Store: Don’t wash it until just before you use it, and it will keep in the refrigerator for a few days.
Mushrooms
– In season: Depends on the variety.
– What you want: Firm, fleshy caps.
– Avoid: Spots or a darkened or shriveled appearance.
– Store: Will keep longer when stored whole; keep in paper bag, not plastic.
Onions
– In season: All year long, depending on variety.
– What you want: Firm with a shiny, thin skin.
– Avoid: Green sunburn spots; blemishes; immature onions, which look wet and have soft necks; or onions that have sprouted.
– Store: In loosely woven basket in cool, dry area.
Bell Peppers
– In season: Peak from May through August.
– Look: Deep colors, firm skin with glossy sheen.
– Avoid: Pale colors with soft flesh.
– Store: Refrigerate for three to four days. Red peppers will spoil faster than green ones.
Summer Squash
– In season: Different varieties are available throughout the year, but yellow and green squash are summer crops.
– What you want: Rind should be hard, firm and shiny for the yellow and green varieties; color variations do not affect ripeness.
– Avoid: Soft or wrinkly ones with flabby skin.
– Store: Can store in crisper for about a week.
Fruit guide
Avocados
– In season: All year long.
– What you want: Yields to touch when ripe, can be placed in a brown paper bag with a banana to speed ripening time.
– Avoid: No matter the variety, avoid brightly colored skins and rock hard fruits.
– Store: Needs to ripen on counter, and then it can be refrigerated for several days.
Berries
– In season: Blueberries, spring and summer; strawberries, peak in spring and summer; raspberries, all varieties at their peak in the summer.
– What you want: Blueberries should be firm and plump, with deep coloring. Strawberries should be bright red in color with bright green tops. Raspberries should be full and round in shape and bright in color.
– Avoid: Blueberries that are green or mushy. Strawberries that are mushy or have soft spots and dull green tops. Raspberries that are mushy; broken berries in stained containers are a sign of over-ripening.
– Store: Blueberries can be stored without washing in the refrigerator for five to six days; strawberries and raspberries can be stored without washing in the fridge for one to two days.
Cherries
– In season: From June to September.
– What you want: Plump and firm fruit with shiny deep-colored skin for their variety (red, purple, yellow) and crisp green stems.
– Avoid: Brittle stems; soft, dull cherries are signs of over-maturity.
– Store: Very durable, but need to be refrigerated quickly and can be kept in a bowl for a few days.
Kiwis
– In season: All year long.
– What you want: Apply gentle pressure with thumb and forefinger, fruit should yield slightly.
– Avoid: Very soft, shriveled fruit or those with damp spots.
– Store: To ripen, place in a paper bag. Refrigerate ripe kiwi.
Mangos
– In season: All year long, depending on variety.
– What you want: Heavy for their size with firm skin; smell around stem for slight aroma.
– Avoid: Those with many black spots.
– Store: If the fruit is green at purchase, it will ripen in two to five days on the counter, then refrigerate for up to four days.
Melons
– In season: Cantaloupes, June to November; watermelon, May to September; honeydew, late July to August.
– What you want: Cantaloupes should be heavy for their size with a thick, netted rind; they should give slightly to the touch. To test a watermelon, smack the fruit and listen for a “thunk”; also look for a buttery color on the patch where the melon was on the ground. Honeydew should have firm skin with a warm color and be heavy for its size.
– Avoid: In general, avoid melons that slush when shaken or have soft or brown spots.
– Store: Keep on the counter while whole; refrigerate cut fruit.
Oranges
– In season: All year long, with peak from October through April.
– What you want: Firm and heavy in hand; if you scratch the rind with your finger, it should have a heady citrus scent.
– Avoid: Skin with dark blemishes is a sign of decay; avoid spongy fruit as well.
– Store: Refrigerate for up to two weeks.
Peaches/Nectarines
– In season: The warm summer months.
– What you want: Rich yellow color at stem and firm flesh with an aromatic smell.
– Avoid: Bruises or green fruit, a sign they’re under-ripe.
– Store: Ask grower if they should be left on the counter to ripen further or eaten right away.
Pears
– In season: Different varieties are at their peak throughout the year.
– What you want: Each variety differs, but in general look for warm skin color.
– Avoid: Any fruit with bruises or blemishes on the skin.
– Store: Ripen in a cool place or a paper bag to speed the process; once ripe store in the refrigerator for two to three days.
Pineapple
– In season: Peak from March to June.
– What you want: Pull out leaves from top – the easier they come out the riper the fruit; smell at base should be sweet.
– Avoid: Those with dry brown leaves or dull yellow color.
– Store: Refrigerate cut pineapple in tightly wrapped plastic for up to three days.
Plums
– In season: California plums are available from June to September.
– What you want: Plump, firm fruit with good coloring.
– Avoid: Overly hard or soft plums.
– Store: Ripen at room temperature, then can be refrigerated four to five days.
Tomatoes
– In season: All year long, with peak from July to October.
– What you want: Should be heavy in your hand and fully colored.
– Avoid: Pale or spotted tomatoes.
– Store: Ripen at room temperature and don’t refrigerate.
Sources: “The Field Guide to Produce,” “The Santa Monica Farmers’ Market Cookbook,”
www.howstuffworks.com,
homecooking.about.com.
