What to look for when picking good fresh fruit and veggies at the supermarket

You purchased what appeared as if reasonably fresh fruit and veg, but it's turned limp and soggy in underneath of the fridge before you could even eat it.

We wished to know how to pick the freshest produce in the supermarket, and what we are able to do at home to help keep it fresher for longer. Speaking to a food scientist, dietician, food safety expert and farmers, we collected a bunch of tips. They also gave us the lowdown how old produce in shops might be, and whether that matters for our health.

FYI — with this story we're talking about fruit and vegetables in the major supermarkets, because we're talking nationally and generally speaking terms. Farmers'markets and smaller independent grocers have much more variation in turnover and available produce from location to location.

What do I search for when buying vegetables?
If you enjoyed this information and you would certainly like to get additional details relating to How to make green juice kindly browse through the web site. - Avoid vegetables with visible bruising or broken skins unless you intend to cook it that day, as damaged spots can quickly turn mouldy.
- Green vegetables ought to be crisp and green. Yellowing and a soft feel to things, such as for instance cucumber or zucchini, are signs the vegetables are past their best.
- Check the stems of broccoli, cauliflower, whole cabbages and lettuce for signs of rot. Dr MacTavish-West says avoid broccoli that's been stored on ice.
- Leafy greens like spinach and kale can wilt quite quickly after picking. Wilted spinach is okay to get if you're likely to cook it straight away. But if you would like it to last a little longer, search for crisp leaves kept in a refrigerated section.
- Mr Hinrichsen says brown onions are harvested when green and sat to dry under cover before you go on sale. He says a firm onion with your skin on should last a few weeks if kept in a dry, dark place. "You shouldn't peel or cut an onion and keep it. Once cut and left in the open they suck in micro-organisms that may make them dangerous to eat."
- Whole pumpkins should really be firm and sound hollow when tapped. An undamaged pumpkin can last a long time in a dried, dark spot. But once cut it needs to be in the fridge and cooked promptly in order to avoid mould.
- Carrots ought to be firm and crunchy and have a lighting about them. Mr Hinrichsen says a calls it a "bloom", which is really a certain eye appeal of a carrot. Carrots should not bend and feel squishy, but when there's no mould, you are able to still cook and eat a bendy carrot.
- Mushrooms should look plump, not shrivelled, and not feel slimy to the touch. Store them in paper to prevent the slimy feel.
- With potatoes, pick firm ones without any green patches or sprouting. Robert Cerchiaro, general manager at a potato growing company, says potatoes with dirt can last a little longer than pre-washed ones. This is because the washing takes off a few of the skin from the potatoes, allowing air to access them. Store potatoes in the dark and keep them cold if you want them to last longer.
- Dr MacTavish-West says if you're buying pre-cut vegetables, such as pre-made salads, stir fry mixes or cauliflower rice, check dates on the packaging and avoid ones with excess water in the packet.
- Plastic-wrapped fresh vegetables lasts longer since it keeps the air off them. Mr Hinrichsen suggests putting vegetables in air-tight containers in the fridge to hold them fresher for longer if you wish to reduce plastic.