What are the most common mistakes you see customers make when buying produce?
One of the biggest mistakes is shopping with your eyes only—assuming brighter, perfect or shinier is better. Some of the best-tasting fruits and vegetables might have slight imperfections, but are still perfectly flavorful. Another common error is overbuying. It’s better to buy smaller amounts to avoid waste.
How often and what times do you recommend people shop for produce to keep it fresh and minimize waste?
I recommend shopping for produce two to three times per week if possible. This helps you rotate items for peak freshness and reduce spoilage. As for timing, this depends on the store you shop and their frequency of deliveries. In general, mornings are usually best as the department is being restocked for fuller and fresher displays.
What’s something people don’t realize about the produce that’s flown in from other countries?
Many shoppers don’t realize that different regions grow different varieties of the same fruit or vegetable. Farmers pick varieties that thrive in their local climate or ship like a champ. That’s why your Kent mango from Peru might be soft, sweet and juicy, while one from Florida brings the firm, fibrous flair of a Tommy Atkins. It’s not a flaw—it’s just nature showing off its regional flavor game.
What trade-offs are shoppers making when they buy pre-sliced or pre-packaged fruits and vegetables?
Pre-sliced and packaged produce is the MVP of convenience—perfect for busy days, speedy lunches, or snack attacks on the go. The trade-off? You’re paying a bit more for the extra prep and packaging, and once opened, these ready-to-eat goodies don’t last as long. If you’re diving in right away, they’re a total win. Stocking up for the week? Whole fruits and veggies might be your better bet. It’s all about finding your personal produce sweet spot.
How can shoppers tell if a fruit or vegetable is truly ripe—and what signs are often misread?
Ripe fruit doesn’t wear a label—so use your senses! Look for visual cues: vibrant color, slight dulling of the skin in some fruits, or a full, plump shape. Give it a gentle squeeze, sniff for sweetness near the stem and don’t judge by color alone. And when in doubt, ask your produce pro—they’ve got the inside scoop and many are happy to give you a sample!
What mistakes do people make when choosing items like avocados, melons or tomatoes?
One-size-fits-all doesn’t work with fruit. Each of these fruits has its own ripeness cues, and a common mistake is using the same approach for all. Melons should smell sweet and feel heavy, avocados need a gentle give (not mush!), and tomatoes shine when fragrant and firm. It’s about using a combination of touch, sound and experience to find the best fruit. Trust your senses—and skip the guesswork.
Are there any “sleeper hits” in the produce section—fruits or vegetables that people overlook but are worth trying?
In spring, domestic asparagus is at its peak—harvested close to home, it’s sweeter and more tender. Green and purple artichokes are another standout, they’re not only visually striking, but their tighter leaves and deeper flavor make them great ideal for roasting or steaming. Spring onions, often confused with scallions/green onions, have more of bulb-shaped end and are sweet and flavorful!
For fruit, Gold Nugget mandarins are a standout in late winter into early spring. They have a bumpy exterior, but inside they’re seedless, intensely sweet and incredibly juicy. California GEM avocados fly under the radar too. They’re rounder and slightly larger than Hass, with a thick, pebbly skin and a rich, creamy interior that holds well—even when ripe. And key limes, though smaller and more labor-intensive to juice, bring a bright, floral acidity that can completely elevate both savory and sweet dishes. Don’t be afraid to try something new—you might just discover your next favorite fruit or vegetable.
What’s one thing you wish more shoppers knew about produce handling or storage at home?
Don’t let your produce go bad before the party starts! Skip washing until you’re ready to eat, store herbs like flowers in a glass with a loose bag over top. Know which items prefer room temperature— tomatoes, avocados, bananas and onions do better on the counter than in the fridge. A little storage savvy equals fresher, tastier bites.
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