Fresh Picks: A Practical Guide to Choosing the Best Produce

How to pick that perfect produce for your family.

Nashville, Ark. – With the recent famers market opening some may wonder how to pick the best produce at the market for your needs, however; this information is also great for picking produce from the grocery store! As shoppers increasingly prioritize healthier eating, experts say knowing how to select fresh produce is just as important as putting them on your plate. Guidance from nutrition experts emphasizes that selecting high-quality produce doesn’t have to be complicated if you know what to look for. 

Tips for choosing the best produce 

  1. Visual inspection. Shoppers should look for produce with intact skin that is free from holes, discoloration, or visible damage. The texture should also match what’s typical for that fruit or vegetable. Some items are naturally smooth, while other may be slightly wrinkled. While uniform appearance is common in grocery stores, produce from farmers' markets may look more varied. This variation doesn’t necessarily indicate lower quality.
  2. Ripeness- how produce feels can reveal a lot about its freshness. Most fruits and vegetables should feel firm or only slightly soft when ripe, depending on the type. Items that feel overly soft or mushy should generally be avoided. Packaged produce should also be checked for excess moisture, which can lead to faster spoilage.
  3. Smell- smell is another reliable indicator of quality. Ripe produce has a fresh, sometimes sweet scent. If the smell is weak, the item may not yet be ripe and could need time before eating. On the other hand, any sour or moldy odor is a clear sign to pass on that item.

Not all fruits behave the same after harvesting. Some, like bananas, peaches, and pears, continue to ripen and can be purchased slightly underripe. Others such as apples, grapes, and strawberries should be bought when already ripe, as they won’t improve after purchase. Understanding this difference can help shoppers plan when to eat their produce and reduce waste.

Buying fruits and vegetables that are in season is one of the easiest ways to get produce that tastes better and costs less. When items aren’t in season, frozen or canned options can be practical alternatives, as they are often processed at peak ripeness.

Storage

Selecting good produce is only part of the equation, storing it correctly is just as important. Experts recommend waiting to rinse fruits and vegetables until just before use, since washing them too early can speed up spoilage. Different items also require different storage conditions. Some belong in the refrigerator, others on the counter, and some in cool, dry spaces like pantry.

Even with careful selection, produce can become overripe. Instead of throwing it away, experts suggest using it creatively, overripe fruits can be baked or blended, while vegetables can be added to soups or roasted dishes before they spoil.

Ultimately, choosing the best produce comes down to using your senses and understanding how different foods behave. By paying attention to appearance, texture, smell, and seasonality, shoppers can consistently bring home fruits and vegetables that are both flavorful and long-lasting.

This information is provided from the Oregon State University Food Hero. For more information, check out their blog or contact the Howard County Extension office.

Harvest Vegetable Salad

Salad:

  • 2 cups romaine lettuce (washed) 
  • 1 cup cilantro leaves (washed) 
  • 1 cup parsnips (peeled) 
  • 1 cup carrot (peeled) 
  • 1 cup turnips (peeled)  

Dressing:

  • ¼ cup lime juice  
  • ½ teaspoon lime zest (grated) 
  • 1 teaspoon sugar 
  • ¼ teaspoon chili powder 
  • 1 tablespoon olive oil  
  1. In a large bowl, combine romaine lettuce and cilantro. Divide greens onto four plates. 
  2. Cut parsnips, carrots, and turnips to desired size. Place them in 1 quart of boiling water. Return water to a simmer and cook vegetables for 2 minutes. Strain into a colander.
  3. Just before serving, mix all of the dressing ingredients in a small bowl.
  4. Place hot vegetables on top of greens and top with dressing.

 

The recipe is from Purdue University- Foodlink. For nutrition information and more recipes visit extension.purdue.edu/foodlink/. 

By Abby Gray
County Extension Agent - FCS
The Cooperative Extension Service
U of A Division of Agriculture

Media Contact: Abby Gray
County Extension Agent - FCS
U of A Division of Agriculture
Cooperative Extension Service
421 N. Main St, Nashville AR 71852
(870) 845-7517
afizzell@uada.edu

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The Arkansas Cooperative Extension Service is an equal opportunity institution. If you require a reasonable accommodation to participate or need materials in another format, please contact your County Extension office (or other appropriate office) as soon as possible. Dial 711 for Arkansas Relay.

Pursuant to 7 CFR § 15.3, the University of Arkansas Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.