So you want to buy the fresh fruits or veggies instead of the canned? Good for you!
Here's a few tips to make sure that you're getting what you want.
Asparagus- Stalks should be tender and firm. Tips should be close and compact. Choose the stalks with very little white coloring...they are more tender. Use it soon after you buy it. Asparagus toughens rapidly.
Snap Beans- Those with small seeds inside of the pods are best. Avoid pods that are dry-looking.
Berries- Select plump, solid berries with rich color. Avoid stained containers, indicating wet or leaking berries. Blackberries or Raspberries with "clinging" caps may be underripe. Strawberries without caps might be overripe.
Broccoli, Brussel Sprouts or Cauliflower- Flower clusters on Cauliflower or Broccoli should be tight and close together. Brussel Sprouts should be firm and compact. Dirty spots or smudges might indicate insect damage.
Cabbage and Head Lettuce- Choose heavy, tightly packed heads. Avoid those with discolorations or insect holes.
Cantaloupe- Choose a rind with thick close netting. They are ripe when the stem scar is smooth and the coloring between the netting is yellow to yellow-green. They taste best when they are fully ripened and have a strong fruity smell.
Watermelons- Choose one with a yellow color on one side. If they are white or pale green on one side they are underripe.
Citrus Fruit- Fruit should be heavy for their size. Smoother, thinner skins suggest more juice. Most skin variations don't affect the quality. Green-tinged oranges may be just as ripe as those that are all orange. Lemons that are pale in color or slightly green may be more tart than those that are deep yellow.
Pineapple- Choose one that is slightly soft, is not green and the leaves are hard.
Root Vegetables- Carrots that are very large may have woody cores. Over-sized radishes may be "pithy". Over-sized beets, parsnips and turnips may also be woody.
Sweet Potatoes- Porto Rico and Nancy Hall varieties (bronze top/rosey skins) are soft and sweet when cooked. Jersey varieties (yellow to light brown) are more firm and less moist.
Potatoes- Any green coloring on potatoes suggests that they are either underripe or have been exposed to sunlight.
Garlic- the head should be compact, firm and have no sprouts.
Onion- should be firm, not hollow sounding; have a crisp, dry covering and no sprouts.
Mushrooms- should be firm to the touch, not wrinkled or soft, no visible moisture, and the caps should spring back when lightly pressed.
Credits are the same as found on the Substitutions page.
