here is some great tips i found...more to come soon..
1. The Fresher the Better
From the branch to your belly, the produce you buy should be as fresh as possible. If you can find one, a local farmer’s market is a great place to find produce that has just been picked - maybe even that morning! These markets usually happen at least once a week, so you can buy a week’s supply and then restock. If you can’t find a local farmer’s market, ask your grocer which days they get their produce delivered. Shop on these days to get the "cream of the crop" and take home quality produce.
2. The Smell Will Tell
One of the best tools to determining if produce is at its peak ripeness is right under your nose. Well, more specifically, it IS your nose! Rather than thumping, tapping and staring at produce, stick it right up to your nose and give it a good sniff. With most fruits, (melons, peaches, pears, bananas, etc.) you can actually get a "sense" of its level of ripeness just by smelling. Overripe fruit will have a rank odor, and under-ripe fruit will have not much odor at all. Practice at home by smelling a piece of produce that you think is ripe and then tasting it. You will get the hang of it soon enough!
3. A Measure of "Give"
Besides the excellent sense of smell, you can determine the quality of your produce using your other senses. Pressing your finger into the produce will give you a clue of how good it will be. An apple should stay firm and not give when you press it, otherwise it will be mushy and grainy. An avocado should allow your finger to leave a dent when pressed. Unless you like mushy apples and hard-as-rock avocados, of course!
4. A Weighty Issue
Believe it or not, the weight of some fruit can tell you how tasty it’s going to be. Hold a melon in each hand and measure which one is heavier. A heavier fruit is indicative of a higher level of juiciness, meaning more sweet taste for you!
5. The Eyes Have It
Fruit changes color as it ripens, so color is an important indicator. Even, continuous color is better than produce that changes from red to yellow to green. Check for blemishes and bruises before selecting, even if the color is good. Blemishes invite bacteria and mold, which can make your produce spoil faster.
6. The Season is the Reason
The final tip for choosing the best produce is to choose it in season. Each season of the year provides a different crop of produce. Buying within the right season gives you better produce to choose from, using our handy tips above!
* Summer: apricots, blueberries, cherries, eggplant, fresh herbs, green beans, hot peppers, melon, okra, peaches, plums, corn, sweet peppers, tomatoes, zucchini.
* Fall: apples, broccoli, Brussels sprouts, cauliflower, collards, grapes, kale, pears, persimmons, pumpkins, winter squash, yams.
* Winter: beets, cabbage, carrots, citrus fruits, radishes, onions, rutabagas, turnips, winter squash.
* Spring: asparagus, blackberries, green onions, leeks, lettuces, new potatoes, peas, red radishes, rhubarb, spinach, strawberries.
Info from Lifescript
