Beans: Look for firm, crisp and tender ones. It should snap easily when bent. The seeds inside the pods should be immature.
Beets: Look for smooth, blemish free beets. The medium sized one is the best. Occasionally they may have some soil clinging to them.
Brinjals: Look for heavy, firm and uniformly coloured ones. They should be free of blemish and dark brown spots on the surface indicate decay inside.
Cabbage: The heads of the cabbage should be solid and hard. The weight of the cabbage should seem heavy for the size. Avoid those that have worm injury, decay or yellowing leaves.
Carrots: Should be clean, firm, and fresh in appearance. The shape and the colour of the carrots are a good indication of the freshness.
Cauliflower: Should be white, clean, heavy, firm and the flowers should be compact. If the outer leaves are still on they should be turgid and green.
Corn: Cobs should be filled with bright plump and milky kernels rather than firm. The husks should be fresh and bright green. A paler colour of the husk indicates tougher corn.
Cucumbers: Should be firm, bright and well shaped. Avoid withered and tough cucumbers, as they are usually bitter.
Garlic: Should be dry to touch and clean. Soft or discoloured pods generally indicate decay.
Mushrooms: Look for young mushrooms that are small to medium in size. Firm, plump, cream-colored, with short, clean-cut stems and caps that are either closed around the stems or slightly open. Buy only cultivated mushrooms.
Onions: The different varieties of onions grown commercially fall into three general classes. They are distinguished by colour: yellow, white, and red. Look for hard or firm onions, which are dry and have small necks. They should be reasonably free from green sunburn spots or other blemishes. Avoid onions, which have begun sprouting.
Potatoes: Look for potatoes, which are smooth, well shaped, firm and free of blemishes or sprouts. Avoid green potatoes.
Sweet Potatoes: Look for firm sweet potatoes with smooth, Pight, uniformly colored skins, free from signs of decay. Because they are more perishable than white potatoes, extra care should be used in selecting sweet potatoes.
Tomatoes: Look for firm, plump ones with bright shiny skins. They should be clean and free from spots or blemishes. Avoid buying all overly ripe ones unless you plan to use them up quickly.
