how to pick your fruits & veggies

i never know how to shop for fresh fruits and veggies. too firm? too soft? what color? IDK!!!
i found this article on nutrisystem's website. so there ya go. :)

Here are some tips for picking and enjoying the best produce for yourself and your family.

Apples: Apples should be firm, without bruising, and bright colored. When it comes to storing apples, cooler is better. Refrigerated apples will keep much longer than those left at room temperature.

Asparagus: Look for stalks that are a bright green color and have firm, stiff tips. Store in the refrigerator and eat within a few days.

Bananas: Most bananas sold in the U.S. are imported. Look for bananas that are a vibrant yellow, with a minimum of bruising or dark spots. Store bananas at room temperature, where they will continue to ripen. Bananas should be eaten within a few days of purchase.

Berries: Blueberries, strawberries and raspberries should have vibrant color, with no visible wrinkling or bruising. Once you’re home, remove any bad fruit from the bunch; one bad berry can cause the rest to spoil. Berries should be refrigerated and washed just before using. 

Broccoli: Fresh broccoli will have heads that are dark green in color, without any flowering. It should be stored in the refrigerator.

Corn: You’ll want the husks to be a fresh green. Pick medium to large ears, and feel around on the top to be sure the kernels are fully formed. Corn should ideally be eaten as soon as possible after it’s harvested.

Green Beans: These should be bright green. Avoid beans that are limp or have dark spots.

Melon: Ripe melons are one of the distinct pleasures of summer (or warm months). With cantaloupe or honeydew melons, you’ll want fruit that has no soft spots or bruising. When ripe, both melons have a fragrant smell; honeydews are a pale yellow, and cantaloupes tend to be a golden orange color. Both melons will continue to ripen at room temperature, so if you leave an unripe melon out a few days, it will be ready to eat. As far as watermelons, they seem to have no discernible aroma, so it can be difficult to tell when they are at their peak of flavor. Once cut, all melons should be refrigerated. 

Mushrooms: There are a number of edible mushrooms, but the one most commonly found in grocery stores and markets is the button mushroom. These will be white in color, without bruising or wrinkling. Mushrooms should be refrigerated and be brushed rather than washed just prior to using.

Peaches: When you’re selecting fresh peaches, first make sure they’re free of soft spots or bruises. They should be fragrant but not over-ripe. Peaches don’t continue to get sweeter once they’ve been picked, so you want to be sure you get fruit at the peak of flavor. Also, they tend to spoil quickly, so don’t buy more than you’re going to eat in a few days.

Pears: Just as with apples, there are several varieties of pears. You’ll want to find fruit that smells sweet, is blemish-free and gives slightly to the touch. Pears stored at room temperature will continue to ripen, or you can refrigerate for longer freshness. Handle pears gently, because they will bruise easily.

Peppers: Sweet bell peppers come in a variety of colors—red, green, yellow and orange. Look for peppers that have thick skin with no spots or wrinkling. Peppers can be stored in the refrigerator.

Tomatoes: When these are in peak season, look for tomatoes that are a bright, vibrant red. Make sure they don’t have any bruises or soft spots. Tomatoes should be stored at room temperature before they’re cut and are best when they’re eaten within a few days.

Zucchini: This vegetable, also called summer squash, should have dark green skin without any soft spots. Buy squash that is medium in size, and store it in a plastic bag in the refrigerator. For maximum freshness, it should be eaten within a week.