Selecting and Handling Fresh Produce

Fruits and Vegetables should be free of bruises, mold, brown or soft spots, and pest damage. They should be plump, not shriveled. Any attached leaves should be unwilted.

Since it is usually not possible to examine produce until it has been delivered to the restaurant or bakery, one way to ensure quality is to buy according to grade. Grading is based on USDA standards. Lower-grade items, particularly fruits, may be used successfully in preparations such as baked pies and puddings, where appearance is not a factor. Most produce has a noticeably better quality and flavor the closer it is to its source.