How to Buy Fresh Fruits

The cultivation of fruit has a long history dating back thousands of years. Fruit has been an important part of the diet of many ancient civilizations, and has been cultivated and consumed around the world for centuries.

In more recent history, access to fresh fruit has varied depending on a number of factors, including location, economic status, and cultural practices. In some parts of the world, access to fresh fruit may be limited due to a lack of resources or infrastructure, while in other areas, access may be more readily available.

When shopping for fresh fruit, it’s important to look for produce that is free of blemishes or decay. Choose fruit that is in season, as it will likely be fresher and taste better. Look for fruit that is firm and has a vibrant color, and avoid fruit that is overly soft or has a slimy texture. Consider purchasing your fruit from a farmer’s market or a local farm, as these sources often have fresher produce than supermarkets. When purchasing pre-cut fruit, make sure it is refrigerated and looks fresh. If you are purchasing frozen fruit, make sure it is stored in a solid, frost-free package.

ApplesFirm texture, bright color, mature fruitImmaturity, overripeness, bruises, shriveled skin
ApricotsPlump, juicy, with uniform color; fruit that yields to slight pressureSoft, mushy fruit (overripe); pale, greenish-yellow fruit (underripe)
AvocadosSlightly soft, yields to gentle pressureDark, sunken spots; cracked or broken surface
BananasFirm, bright color, free from defectsFruit that is bruised or discolored, dull skin
BlueberriesDark blue with silvery bottom, plump, dry, free from defectsShriveled and discolored skin; brown, soft flesh
CherriesBright color; plump, firm fruitSoft, spongy, shriveled or discolored fruit
GrapefruitWell-shaped, firm fruits; heavy for sizeSoft, discolored areas
GrapesBright color, plump, firmly attached to stemSoft, wrinkled or leaking fruit
LemonsBright color, smooth skin, heavy for sizeDull color, shriveled skin, soft spots
LimesGlossy skin, heavy for sizeDull, dry skin; soft spots
– Cataloupe and PersianStemless, thick veining, yellowish rind, pleasant aromaSoft spots, bright yellow rind
– HoneydewFaint, pleasant aroma; pale yellow to creamy colored rind; slight softening at blossom endDead white or greenish colored rind, overly hard fruit, soft areas
– WatermelonSmooth outer surface, rounded ends, bright flesh that is firm and juicyPale colored flesh, dry or watery flesh
OrangesBright color, heavy for sizeLightweight; dry, dull skin; soft spots
PeachesFlesh that is still slightly firm or becoming soft, creamy ground color between red areasVery firm, greenish skin, soft bruised spots
PearsFirm flesh, color characteristic of varietyVery hard, immature fruit, soft or bruised spots
PinapplesPleasant aroma; slight separation of eyes; leaf easily removed from top; yellowish-orange color; plump, firm, heavy for sizeDry, dull yellowish-green skin; bruises; soft spots; unpleasant odor
PlumsFairly firm to slightly soft, good color for varieyOverly hard, overly soft, brown or shriveled areas
Raspberries and BlackberriesBright, uniform color; plump, tender cellsHard; irregular color; soft leaky fruit; no stems
StrawberriesBright red, firm flesh; dry; clean; cap attachedSoft, moldy, large, seedy, uncolored spots
TangerinesDeep yellow-orange color, bright lusterPale, green skin; soft or cut spots