Fresh produce tastes better, lasts longer and wastes less money. You do not need to be an expert. A few simple checks with your eyes, hands and nose are enough.
General rules
- Look: bright, even colour without dark patches, mould or wrinkled skin.
- Feel: firm, not soft or mushy (except fruits that should be soft when ripe).
- Smell: fresh produce smells mild and pleasant; a sour or rotten smell is a warning.
- Weight: for fruits like oranges and lemons, heavier for their size usually means more juice.
Common vegetables
- Tomatoes: firm with a little give, deep red if you will use them today; slightly orange ones ripen in a day or two.
- Onions: dry, papery skin, firm, with no sprouting or soft spots.
- Potatoes: firm, without green patches or sprouts. Green parts should be cut away.
- Leafy greens (palak, methi): crisp leaves, bright green, no yellowing or slimy leaves.
- Bhindi (okra): small to medium pods that snap cleanly at the tip; large ones are often fibrous.
- Cauliflower: tight, white florets with fresh green leaves.
- Brinjal: shiny skin, feels heavy for its size, green and fresh stem.
Common fruits
- Bananas: buy some yellow and some slightly green so they ripen through the week.
- Mangoes: a sweet smell near the stem and a slight give when pressed gently.
- Apples: firm with smooth skin; avoid soft or bruised ones.
- Papaya: yellow patches on the skin and a slight give mean it is ready.
Storage tips
- Keep onions and potatoes in a cool, dry, dark place, but not together; they spoil each other faster.
- Wrap leafy greens in a dry cloth or paper before putting them in the fridge.
- Store tomatoes outside the fridge until fully ripe.
- Do not wash produce before storing; wash just before use.
Wash well
Rinse fruits and vegetables under running water before eating or cooking. For leafy greens, soak briefly and rinse a few times to remove soil.