How to Pick the Best Spring Produce

STRAWBERRIES

Look for bright red color and firm texture. Avoid strawberries with white or green patches, which indicate they are not fully ripe.

RHUBARB

Select stalks that are firm and glossy with a deep color. Avoid rhubarb with soft spots or blemishes.

CHERRIES

Choose cherries that are plump, firm, and shiny. They should have a deep, vibrant color, depending on the variety. Avoid cherries with blemishes or soft spots.

APRICOTS

Look for apricots that are slightly soft to the touch and have a deep orange color. They should give slightly when gently pressed. Avoid apricots that are overly hard or green.

BLUEBERRIES

Choose blueberries that are plump, firm, and deep blue in color. They should have a slight white powdery coating called “bloom.” Avoid blueberries that are soft, mushy, or have mold.

MANGOES

Smell the stem end for a sweet, fruity aroma. Squeeze gently; ripe mangoes will yield slightly to pressure. Additionally, ripe mangoes often have some wrinkles on the skin.

PINEAPPLE

Sniff the base of the pineapple for a sweet, tropical fragrance. Press lightly on the skin; ripe pineapples will give slightly. The skin should also have a golden color and yield slightly to pressure.

KIWI

Hold the kiwi in your hand and gently press with your thumb. Ripe kiwis will yield slightly to pressure. Additionally, ripe kiwis should have a plump feel and yield to slight pressure when pressed.

PAPAYA

Look for papayas that have a yellow-orange skin and yield slightly to gentle pressure. The skin should be smooth and free of blemishes. A ripe papaya will have a sweet fragrance.

HONEYDEW MELON

Sniff the blossom end for a sweet aroma. Press lightly on the stem end; ripe honeydew melons will yield slightly. The skin should have a creamy yellow color and feel slightly waxy.

ASPARAGUS

Look for vibrant, firm, straight stalks with tightly closed tips. The ends should be moist and not dried out. The thickness or thinness of a spear is a matter of preference and not an indication of ripeness.

SPINACH

Choose leaves that are vibrant green and crisp, avoiding any yellowing or wilting.

ARUGULA

Look for bright green leaves that are crisp and not wilted.

LETTUCE

Select heads with crisp leaves and avoid any with browning edges or wilted leaves.

PEAS

For garden peas, look for pods that are bright green and firm. For sugar snap peas, choose plump pods that snap easily when bent.

RADISHES

Choose radishes that are firm with smooth skin. Avoid any that are soft or have mushy spots.

ARTICHOKE

Look for artichokes with tightly closed leaves and a firm stem. Squeeze them gently; they should feel heavy for their size.

BROCCOLI

Choose broccoli with firm, compact florets and crisp stems. Avoid broccoli with yellowing florets or dried-out stems.

CARROTS

Select carrots that are firm with a bright orange color. Avoid carrots with soft spots or wilting greens.

BEETS

Choose beets that are firm with smooth skin and vibrant color. Avoid any that are soft or have bruises.

CABBAGE

Look for heads of cabbage that are firm and heavy for their size. Avoid any with wilted or damaged outer leaves.

KALE

Select kale with crisp leaves and vibrant color. Avoid any that are wilted or yellowing.

FENNEL

Choose fennel bulbs that are firm with no signs of wilting or browning. The fronds should be green and feathery.

SWISS CHARD

Select Swiss chard with crisp, brightly colored leaves. Avoid any with yellowing or wilting leaves.

GREEN ONIONS

Look for green onions with crisp, bright green tops and firm white bulbs. Avoid any with slimy or wilted leaves.

TURNIPS

Choose turnips that are firm with smooth skin and vibrant color. Avoid any that are soft or have spots.

MUSTARD GREENS

Look for mustard greens with crisp leaves and vibrant color. Avoid any that are wilted or yellowing.

BRUSSEL SPROUTS

Select Brussels sprouts that are firm and compact with tight, green leaves. Avoid any with yellowing leaves or a strong odor