How Fresh and Good-Tasting Vegetables Should Look and Feel

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Published 1991

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Fresh vegetables should look “alive.” Their good taste depends on them being firm and plump, free of blemishes, spots, or scars, and bright and vividly colored.

Fruit vegetables like avocados, cucumbers, eggplants, summer squashes, peppers, and tomatoes should be without bruises and feel heavy for their size.
Leafy vegetables and fresh herbs should look bright and moist, never wilted. Avoid lettuces that have rust or brown spots on their edges and stay clear of fresh herbs that look dead.
Roots and tubers like potatoes, beets, turnips, and carrots, should be firm, heavy, and plump without scars. Avoid potatoes that are soft or have sprouting “eyes.”
Cabbages, broccoli, and cauliflower should be compact, with moist-looking heads and tightly closed florets. The florets should be free of yellow buds in broccoli and free of brown or grayish patches in cauliflower. Brussels sprouts should be vivid and each one tightly packed without yellow outer leaves.
Members of the onion family like garlic, shallots, and all types of onions should feel heavy, tight, and firm, never damp or soft.

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