Tips for selecting fresh vegetables

Here’s some simple tips to help you pick veggies in tip top condition.

Asparagus

Look for straight, bright-green stalks with stiff tips, check that the stalks aren’t tough and woody.

AvocadosAvocados are ready to eat when their skins are dark and they give in a little to slight pressure.

Beetroot

Choose beetroot that are firm and attached to red stems and fresh green tops. Loose beetroot without their tops are typically older, therefore use as soon as possible.

Broccoli

Heads should be tightly budded and dark green in colour, avoid very thick stalks.

Carrots

Look for firm carrots with relatively smooth skin. Avoid thick carrots, as they often have tough centres. Better to buy loose rather than pre packed as these can sometimes sweat.

Cucumbers

Look for unblemished, dark green cucumbers with a firm touch.

Celery

Should be firm and light green in colour with no bruises or discolouration.

Eggplant

Choose eggplants that have a smooth skin and no soft spots or discolouration.

Garlic

Look for plump and firm bulbs that are completely encased by their tissue-like covering. Avoid ones that have green sprouts, and have signs of browning.

Leeks

Look for leeks that have dark green leaves and white stalks. Leaves that have yellow and brown spots are usually overripe.

Mushrooms

Look for mushrooms that are free of bruises. Fresh mushrooms are not wrinkled.

Potatoes

Choose firm potatoes that are free of bruises and cracks.

Onions

Choose firm brown onions that are still encased by their skin, with no green sprouts or sliminess.

Red Capsicum

Choose red capsicum’s that have thick, smooth skin, with no soft spots or discolouration.

Spinach

Choose spinach that is vibrant green with no signs of yellowing, sliminess, or wilting.

Sweet Potatoes

Choose sweet potatoes that do not have any cracks or soft spots.

Zucchini

Choose zucchini’s that have firm, dark green skin. Old zucchini’s are soft and wrinkly.