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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 blemishes or imperfect shapes but are still perfectly flavorful. Another common error is overbuying with good intentions, which often leads to waste. It’s better to buy smaller amounts more frequently based on what you’ll realistically eat.
How often do you recommend people shop for produce to keep it fresh and minimize waste? Are there certain times of day or days of the week when produce is freshest or most well-stocked?
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—often selected for their ability to thrive in local climates or ship well over long distances. That’s why imported produce may taste slightly different than domestic options. For example, a mango from Peru might be a Kent variety—known for its low fiber and sweet flesh—while a Florida-grown mango may be a Tommy Atkins, which is firmer and more fibrous. These differences aren’t a flaw, they’re a reflection of regional farming practices, seasonal availability, and what grows best in each environment.
What trade-offs are shoppers making when they buy pre-sliced or pre-packaged fruits and vegetables?
Pre-sliced and packaged produce is all about convenience—it helps make healthy choices easier and quicker to grab on the go or prep at mealtime. The trade-off isn’t about quality, but rather about what matters most for your needs. These items often come at a higher price point due to the labor and packaging involved, and they typically have a shorter shelf life once opened. If you’re planning to use them right away, they’re a great solution. But if you’re stocking up for the week, whole produce may give you a bit more flexibility. It’s really about finding the balance that works best for your routine.
How can shoppers tell if a fruit or vegetable is truly ripe—and what signs are often misread?
Ripe produce doesn’t come with a label, so it’s best to rely on all your senses! Touch for a slight give- think avocados, peaches, or kiwis that gently yield under pressure. Smell for a sweet, fragrant aroma near the stem, especially with melons, pineapples, or tomatoes. Look for visual cues: vibrant color, slight dulling of the skin in some fruits, or a full, plump shape. One of the most common mistakes is assuming color equals ripeness—many fruits can be sweet and ready even if they’re not the “perfect” shade. And if you’re ever unsure, ask your produce manager! Many are happy to offer a sample or share tips—they know what’s tasting best that day.
What mistakes do people make when choosing items like avocados, melons, or tomatoes?
Each of these fruits has its own ripeness cues, and a common mistake is using the same approach for all. With musk melons (like cantaloupe), check the stem end—it should have a slight give and a sweet, fragrant aroma. You can also give it a gentle shake; if the seed cavity is intact, you won’t hear sloshing. That’s a good sign it was harvested at the right maturity and not too old. For watermelons, there are a lot of misconceptions—striping, rind color, and yellow patches are more about variety and growing conditions than ripeness. What really matters is density. Pick one that feels heavy for its size and give it a firm slap—a ripe one should produce a deep thump. With avocados, people sometimes buy ones that are too soft, thinking they’re ready, but they may be overripe. Look for avocados that give slightly to pressure and have the stem cap intact. Tomatoes should be fragrant and firm but not hard—many shoppers pick ones that are under-ripened and miss out on flavor. It’s about using a combination of touch, sound, and experience to find the best fruit.
Are there any “sleeper hits” in the produce section—fruits or vegetables that people overlook but are worth trying?
There are always seasonal standouts that don’t get the attention they deserve. In spring, domestic asparagus is at its peak—harvested close to home, it’s sweeter and more tender. Green and purple artichokes are another underappreciated item- they’re not only visually striking, but their tighter leaves and deeper flavor make them ideal for roasting or steaming. Spring onions, often confused with scallions/green onions, have more of bulb-shaped end and are sweet and flavorful! From a fruit perspective, 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.
These are the kinds of fruits and vegetables that reward shoppers who know to look just beyond the mainstream and are the kinds of varieties that experienced produce buyers seek out—because when timed right, they’re unbeatable. Don’t be afraid to try something new- you might just discover your next favorite fruit or vegetable. Exploring different varieties not only keeps meals interesting, but eating a wide range of produce is great for your overall health and well-being.
What’s one thing you wish more shoppers knew about produce handling or storage at home?
Storage matters just as much as selection. One key tip: don’t wash produce until you’re ready to use it—moisture can accelerate spoilage. Store herbs like flowers, in a glass of water with a loose bag over the top. And know which items prefer room temperature—tomatoes, avocados, bananas, and onions, for example, do better on the counter than in the fridge. A little care in storage can dramatically extend shelf life and preserve flavor.
