Photo: Yelena Skripnicova
FRUITS
APPLES
They should be firm, shiny, and brightly coloured.
BANANAS
If you plan to eat them straight away, choose those that are bright yellow, with little bruises. If you’re buying a few days ahead, pick those that are mainly green with a tinge of yellow.
CHERRIES
They should be glossy and full. Pick those with the stems attached, as they’ll keep for longer than without.
GRAPES
Pick bunches that look quite plump, and most of the grapes should still be attached to the stem.
GRAPEFRUITS
They should feel heavy in the hand, and firm, just slightly yielding.
ORANGES
Choose heavy fruits that have a nice shine. The skin should be fairly smooth without too many pockmarks, and dents are a definite no-no. They should feel firm to touch, but not rock-hard.
KIWIS
Avoid the ones that are beginning to feel a bit mushy. For kiwis, you want them firm, and just a little yielding.
WATERMELONS
The surface should be smooth and even. You want the melons to be heavy, as that’s indication of juiciness.
PINEAPPLES
The leaves should look fresh, instead of dry and brown. Pick up the fruit and give it a whiff – it should be aromatic, and it should feel heavy too.
STRAWBERRIES
The strawberries should be uniformly red without patches of yellow. Fragrant strawberries are usually sweeter. Inspect the punnet from all sides to watch out for crushed or mushy strawberries, or signs of mould.
VEGETBLES AND AROMATICS
ASPARAGUS
The stalks should be smooth, straight, and be of a deep green hue. Tips should be closed.
BROCCOLI
The stalks should be firm and smooth, and the florets should be tight and dark green. The leaves should also be dark green.
CARROTS
Opt for bright orange carrots over paler ones. The skin should be smooth, and the carrots should definitely feel firm.
CELERY
Choose the bundles that are light to medium green, preferably with fresh-looking leaves at the top. Skip those with bruises on the stalks.
CAULIFLOWERS
Pick the ones that are heavy for their size, with tight florets, and free of spots and blemishes.
CORN
When it comes to corn, look out for green husks instead of yellowing or brown husks. The kernels below should look plump and meaty.
GARLIC
If buying garlic cloves by the bundle, skip the ones with shruken skin or those that have gone soft. For garlic bulbs, choose those that are firm, with the papery skin still intact.
MUSHROOMS
If possible, check that the gills on the underside are tight, and the caps are closed, or just slightly open, around the stems.
ONIONS
They should be firm and heavy, with dry, paper skins. Softness or moisture is not a good sign, and you should also avoid onions that are beginning to sprout.
TOMATOES
Look for tomatoes that are bright red with smooth, wrinkle-free skin. It should feel plump but not rock-hard.
SPINACH
You want bundles with dark-green leaves. If they look limp or wilted, skip.