The Ultimate Guide to Selecting the Best Fruit & Veggies


Unfortunately, because of "Food Incorporated" much of our food today isn't nearly as good or as quality as it should be. Even agriculture, like our fruits and vegetables, have been tampered with because of different chemicals, herbicides, and pesticides that are sprayed over them.

It's pretty much to the point where biting into an apple or strawberry is, at best, going to taste like nothing and, at worst, actually be pretty disgusting.

Is there a way to pick out produce that is genuinely going to be good for you?Well, here at Bright Side, we aim to help you do just that. We've created a small guide that can help break down and show which fruits and vegetables have the highest amount of quality to them.

Follow this guide and you shouldn't have to worry about dealing with bad-tasting fruit again. Just make sure you're starting off with organic. That way you're not getting all of those pesky chemicals added to your produce.


Choosing Good Fruits and Vegetables


Apricots



Appearance: You want an apricot that is uniform in its color and ideally without any marks or bruises. If it has yellowish or reddish marks on it, those are normal and mean it's perfectly fine.

Remember: When picking an apricot, you want to make sure that, when you touch it, its skin is completely dry. If its skin is moist or changes shape when pressed, it's no good.


Avocado



Appearance: An avocado's skin should be dark green if it's ripe. It should not have any marks or cracks along its skin, but should be clean and rough instead.

Remember: While an avocado should be rough it shouldn't be tough. If you press on it, you actually want there to be a small indent from your finger. If it isn't fully ripe, simply leave it alone for a few days while at room temperature.


Eggplants



Appearance: The eggplant should have a green stalk while its body should be shiny with a dark purple uniform color. There shouldn't be any light or dark stains nor should it have any cracks along the skin.

Remember: You want to get an eggplant that is smooth and springy. It should have a bit of heft to it while being of moderate size.


Watermelons



Appearance: Watermelons should have clearly defined stripes as well as a dry, yellowish root. If you see any dents, cracks, or scratches along the surface, leave it at the stall.

Remember: If you're getting a watermelon, make sure it's firm yet heavy. Ideally get an average-sized melon that slightly cracks when you press it. That tells you it's ripe.


Pineapples



Appearance: Your pineapple should have thick, green leaves while the body should be a clearly yellow color with brown segmented tips.

Remember: A pineapple should be heavy as well as springy. They should also have a sweet and fruity smell to them. Stay away from any pineapples that have a reddish color.


Melons



Appearance: Melons will have a rough skin and a heavy body to them. Similarly, expect them to have an aroma that is sweet yet subtle.

Remember: You will be able to tell that a melon is ripe if it makes a muffled sound after you tap it.


Pomegranates



Appearance: If you plan on getting a pomegranate, you want to make sure that it is bright red with a shiny orange tint. Make sure to avoid any that are too dry or have brown marks or cracks on the skin.

Remember: Pomegranates don't have a smell. Stay away from those that do. They should also have a firmness to them.


Potatoes



Appearance: They should not have any marks, holes, or cracks. Instead, get potatoes that have smooth skin that is even all around.

Remember: You want to always go for medium-sized potatoes that are firm and don't have a greenish color.


Marrows



Appearance: A marrow should be uniform in color while having thin smooth skin that is free of any cracks, marks, or dents.

Remember: Make sure you're getting marrows that aren't longer than 20 centimeters.


Lemons/Limes



Appearance: Either lemon or lime should be uniform in color. They should also be free of any lumps or dents while having shiny smooth skin.

Remember: The best lemons/limes are going to be heavier, as those hold the most juice. You don't want to grab any that are too firm.


Nectarines



Appearance: The nectarines should ideally have a bright yellow skin that is smooth red on the sides. You don't want to get any darker colored nectarines nor any that are overly glossy.

Remember: Make sure you are only grabbing nectarines that have yellow or red lines. These lines should look like veins. If they do not have them, likely there have been nitrates involved.


Plums



Appearance: Plums should have a smooth surface as well as a uniform color. They should not have any dark spots or indentations.

Remember: If a plum has fur on its surface, that means it has been picked quite recently.


Cucumbers



Appearance: When it comes to cucumbers, they should be thin and bright green in color while also having a skin that looks somewhat dull.

Remember: There shouldn't be any indentations on the cucumbers, nor should there be any wrinkles. If the cucumber looks "faded" that means it isn't fresh.


Radishes



Appearance: Radishes have a uniform color and will not have any yellow or dark spots on them.

Remember: Make sure that they are smooth and firm with an even shape. The best way to determine freshness is if there are any attached leaves.


Tomatoes



Appearance: A ripe tomato will not be green or have any cuts, or spots, or indentations. Instead, it will be thin-skinned, bright, and shiny.

Remember: Tomatoes should have a pleasantly rich aroma. If, instead, it has a skin that is a bit too overly thick, that probably means it has a lot of nitrates.


Pumpkins



Appearance: A pumpkin's surface is supposed to be uniform in color while also quite firm. There should not be any signs of rot showing nor any machine-based marks or indentations.

Remember: You always want to get a small or a medium pumpkin. They should have a dry stem as well. If you want one that is particularly sweet, get one with bluish skin.


Dates

Appearance: Your dates should always we be a nice and uniform color that is dark. You'll be able to notice the ideal ones as they won't have any damages nor will they be too shiny or dry.

Remember: If a date is dry to the touch or slightly sticky, then you know that it's good to eat and hasn't had too many chemicals used on it.


Apples



Appearance: Apples are naturally very great. For the best apples, make sure they don't have any bruises or evidence of worms in them.

Remember: The best apples to get are the ones that are medium-sized. If it has an oily skin, that tells you it has been treated with chemicals.


Garlic



Appearance: There shouldn't be any spots or green shoots on any of the garlic cloves.

Remember: Garlic heads should be dry and springy with large cloves. The best way to tell if it is not ripe is if there are an excessive number of skin layers.


Mushrooms



Appearance: Mushroom caps should definitely be white while also having a shine that is a little bit dull.

Remember: All mushrooms should be firm and springy when touched while also having a mushroomy aroma smell.


Green Cabbage



Appearance: Green Cabbage should have thin leaves that are all uniform. There shouldn't be any dry parts or patches that are dark.

Remember: If you have a ripe cabbage, you'll know when you squeeze it and its shape doesn't change. Thick leaves mean it probably has nitrates in it.


Cauliflower



Appearance: Cauliflower has a head that is either white or slightly yellow. There shouldn't be any stains or dirt seen.

Remember: The head of cauliflower should be compact.


Peas



Appearance: Picking peas out of a pod means they should be bright green and have an appearance that looks slightly moist.

Remember: Peas that don't split when bent are old.


Onions



Appearance: Onions should not have any sign of damage on their surface. You want to always get the onions that don't have any roots or green shoots showing.

Remember: If the onion is good it won't be easily crushed if squeezed. It will, however, have a faint smell that still catches your attention.


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