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19 Things Everyone Who Buys Fruits And Veggies Should Know

Stop avoiding the produce section because you don't know what to get.

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In a perfect world, all produce would get eaten and none would go to waste. But the problem I face when picking produce is that I tend to go for aesthetically pleasing stuff, which has resulted in bland-tasting food a few too many times.Not only will these tips help you choose tastier, fresher, or sweeter produce, they should also make grocery shopping FUN. There are so many times when I step into the grocery store and I'm overcome with dread because everyone is trying to get in and out as fast as possible. Grocery shopping shouldn't be done as a chore! If I start out by enjoying the experience of familiarizing myself with different fruits and vegetables, the happier I am to exit the store and make my next meal, instead of giving up and ordering Seamless.The following are just a few tips, and they're definitely not the only ways that you can determine quality, nor will they always result in giving you the best-tasting produce. But in general, they're good rules to follow, and they'll definitely make you look like an expert or a weird aficionado (both worthy things to be seen as).
Christina Lan / Buzzfeed

In a perfect world, all produce would get eaten and none would go to waste. But the problem I face when picking produce is that I tend to go for aesthetically pleasing stuff, which has resulted in bland-tasting food a few too many times.

Not only will these tips help you choose tastier, fresher, or sweeter produce, they should also make grocery shopping FUN. There are so many times when I step into the grocery store and I'm overcome with dread because everyone is trying to get in and out as fast as possible.

Grocery shopping shouldn't be done as a chore! If I start out by enjoying the experience of familiarizing myself with different fruits and vegetables, the happier I am to exit the store and make my next meal, instead of giving up and ordering Seamless.

The following are just a few tips, and they're definitely not the only ways that you can determine quality, nor will they always result in giving you the best-tasting produce. But in general, they're good rules to follow, and they'll definitely make you look like an expert or a weird aficionado (both worthy things to be seen as).

1. It's usually better to opt for smaller fruits and vegetables, because they tend to be sweeter or more savory.

Just look at the size of this eggplant:

Great eggplants have a shimmer to them and when they're ripe, you should be able to lightly press them and see an imprint. Smaller eggplants tend to be sweeter, and have thinner skin and fewer seeds.
(good things come in small packages) Christina Lan / Buzzfeed

Great eggplants have a shimmer to them and when they're ripe, you should be able to lightly press them and see an imprint. Smaller eggplants tend to be sweeter, and have thinner skin and fewer seeds.

Big isn't bad, but don't reject the smaller ones just because of their size.

Especially if you're committed to cooking, you'll prefer something that tastes better than something that amounts to scarcely more food in the end.
Christina Lan / Buzzfeed

Especially if you're committed to cooking, you'll prefer something that tastes better than something that amounts to scarcely more food in the end.

2. For fruits, don't base your decision on how perfect they might look. Instead, pick them by their weight: Heavier fruits will be juicier.

Looks-wise, sometimes cracked skin is actually a good thing: It means the fruit has collected enough water to break the skin, so it's extra juicy.When picking pomegranates, they should be hard and brightly colored (dark spots are fine).
Christina Lan / Buzzfeed

Looks-wise, sometimes cracked skin is actually a good thing: It means the fruit has collected enough water to break the skin, so it's extra juicy.

When picking pomegranates, they should be hard and brightly colored (dark spots are fine).

3. Sometimes, color won't mean anything at all (like these mangoes).

Mangoes with a red tint aren't better or riper. They're just of a different variety. Apricots and certain types of apples are the same way: Those with a red blush aren't riper than those without.
Christina Lan / Buzzfeed

Mangoes with a red tint aren't better or riper. They're just of a different variety. Apricots and certain types of apples are the same way: Those with a red blush aren't riper than those without.

4. For certain fruits, color is a better indication of ripeness.

Green pineapples can be ripe, but it's a better bet to choose one with a yellow base. Pineapples ripen from the bottom up but they don't ripen after they've been picked.
Christina Lan / Buzzfeed

Green pineapples can be ripe, but it's a better bet to choose one with a yellow base. Pineapples ripen from the bottom up but they don't ripen after they've been picked.

5. Don't hesitate to SMELL your fruits. This goes for pineapples, cantaloupe, honeydew, mangoes, and other tropical fruits.

Christina Lan / Buzzfeed

To test for ripeness, smell from the bottom; if it's a good, solid fruit, it should emit a fairly strong scent. For pineapples, this is usually accompanied by a yellow discoloration that will continue to the top as it ripens.

6. Buy onions that are firm (so very tossable), and have little to no scent.

Christina Lan / Buzzfeed

A stronger scent usually indicates that it's sprouted already, which tends to make the onion less firm and less crunchy. If they're sprouted, they're still OK to eat, but they might not be that great in salads or other dishes.

7. Just like mangoes, color is insignificant when picking snow peas and snap peas. Don't mind the white spots.

Christina Lan / Buzzfeed

8. But for broccoli, you want darker heads that are tightly compacted.

Cauliflower heads should also be pretty tight and shouldn't have any darker "sunburned spots" or soft spots.
Christina Lan / Buzzfeed

Cauliflower heads should also be pretty tight and shouldn't have any darker "sunburned spots" or soft spots.

9. Same with broccolini: You want darker heads, but those with flowers mean they're mature and should be eaten soon.

Christina Lan / Buzzfeed

10. For leafy vegetables with thick stalks, pay attention to both the stalks and the leaves.

You want your leaves to be turgid and glossy. Full and firm stalks are a good sign of freshness.
Christina Lan / Buzzfeed

You want your leaves to be turgid and glossy. Full and firm stalks are a good sign of freshness.

11. It's better to get root vegetables (beets and carrots) with the tops still attached because they're fresher and sweeter.

But if you're buying them loose, make sure they're not too dry and don't have a lot of cracks or dents.
Christina Lan / Buzzfeed

But if you're buying them loose, make sure they're not too dry and don't have a lot of cracks or dents.

12. SOMETIMES, you need to ~feel~ your fruits and veggies. Like, get in there and give them a light squeeze.

Christina Lan / Buzzfeed
Christina Lan / Buzzfeed

Oranges should feel heavy for their size and give a little when you apply some pressure on them. When they're rigid, dry, and light, they might not be as juicy.

Also, don't jettison the greener-looking ones. Sometimes, perfectly good oranges left on the tree experience "re-greening," affecting their appearance but not the flavor. Instead, choose one that's heavier for its size.

Note: Boobs are great for comparing weight and general squishiness.

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13. This goes for avocadoes as well:

Christina Lan / Buzzfeed
Christina Lan / Buzzfeed

Being able to gently squish them also means that they're ripe. Another way to tell if they're ready to eat is to discard the stem. There's a 99% chance you're going to get them after doing the first test, so you might as well double check. If it gives easily and it's light green underneath, then it's ready.

14. Artichokes are the most entertaining because the good ones SQUEAK.

Christina Lan / Buzzfeed

Don't believe me? Hear it here:

w.soundcloud.com

15. Fresh new potatoes should be pretty easy to peel:

Christina Lan / Buzzfeed

By applying a small amount of pressure, you should be able to rub the skin off with your thumb. A little rub won't hurt anyone, but maybe try this after you've committed to buying it.

16. It's not the end of the world, but try not to buy potatoes that have sprouted.

It's OK to eat the potato once the sprouts have been cut off (provided that the potato is still firm), but wouldn't you want to get your money's worth by eating the whole thing?
Christina Lan / Buzzfeed

It's OK to eat the potato once the sprouts have been cut off (provided that the potato is still firm), but wouldn't you want to get your money's worth by eating the whole thing?

17. I don't buy coconuts that often, but because you get to shake them, I will be buying so many more of them.

Christina Lan / Buzzfeed

This was my genuine reaction to hearing the sloshing of the coconut water. It was miraculous.

18. For a ripe, sweet, and delicious watermelon, check to see if it has a yellow color spot:

If it's white, that means it's not ripe yet.
instagram.com

If it's white, that means it's not ripe yet.

There is the elusive "thump" test (a quick, crisp knock sound) but it's difficult to tell unless you thumped a lot of watermelons:

w.soundcloud.com / Via youtube.com

You can also do this with cucumbers — they should sound hollow when you thump them.

19. For a ripe cantaloupe, pick one tinted gold underneath the netting.

For honeydew, choose dull over shiny for a riper melon. They should also be pale yellow and not too green. Check squash for their outsides as well: If they're shiny, they were probably picked too early.
Christina Lan / Buzzfeed

For honeydew, choose dull over shiny for a riper melon. They should also be pale yellow and not too green. Check squash for their outsides as well: If they're shiny, they were probably picked too early.

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