Thirteen tips for picking
fresh fruits and vegetables

1. ASPARAGUS ~ Stalks should be tender and firm, tips should be close and compact. The stalks with very little white are more tender. Asparagus will toughen quickly.
   
2. BERRIES ~ Select plump, solid berries with good color. Berries such as blackberries or raspberries with clinging caps may be under ripe. Strawberries with no caps may be over ripe.
   
3. BROCCOLI ~ Flower clusters on stalks should be tight and close together.
   
4. HEAD LETTUCE ~ Choose heads that are heavy for their size. Avoid heads with discoloration or holes in the leaves.
   
5. CUCUMBERS ~ Choose long, slender cucumbers for the best quality. Darker green is more desirable.
   
6. MELONS ~ For cantaloupes, thick close netting on the rind and emit a fruity odor indicates the best quality. For honeydews, when the rind has a creamy to yellowish color and velvety texture indicates the best quality. Watermelons will have some yellow on one side. Avoid those that are white or pale green .
   
7. ORANGES ~ Choose those that are heavy for their size. Smoother, thinner skins generally indicate more juice. Most skin marking will not affect the quality of the fruit. A slight greenish tinge on oranges may be just as ripe as any other. Avoid soft or sunken in areas.
8. CABBAGE ~ Choose heads that are heavy for their size. Avoid heads with discoloration or holes in the leaves.
9. PEAS ~ Select pods that are well filled, but not bulging. Avoid dried or spotted pods.
   
10. LEMONS ~ Choose those that are heavy for their size. Smoother, thinner skins generally indicate more juice. Most skin marking will not affect the quality of the fruit. Light or greenish areas are more tart than the deeper yellow ones. Avoid soft or sunken in areas.
    
11. CAULIFLOWER ~ Flower clusters on stalks should be tight and close together.
12. ROOT VEGETABLES ~ Should be smooth and firm. Avoid over sized as they may have woody centers.
    
13. SWEET POTATOES ~ bronze and rosy skins on are generally soft and sweet when cooked whereas yellow to light brown ones tend to be firmer and less moist.