Malanga

Select – rough coat with crisp flesh that runs from beige to reddish in color
Flavor – nutty flavor
Use – an excellent addition to soups and stews
Store – in a cool, dry place

Mangos

Select – leathery skin is waxy and smooth and is ripe when entirely pale green or yellow marked with red
Flavor – flesh is peach–like and juicy, somewhat fibrous with a rich, sweet flavor
Use – excellent peeled, sliced and eaten fresh, used extensively in cooking, salads, pureed and in desserts
Store – ripen at room temperature until skin yields to gentle pressure, refrigerate

Keitt Mango

Select – skin remains green when ripe but will be softer to the touch
Flavor – flesh is aromatic and sweet
Use – ideal for salads and desserts
Store – ripen at room temperature until slightly soft

Yellow
Mangos

Select – blemish free skin, they will be a deep yellow color when ripe
Flavor – very tender and juicy
Prep – slice from end to end along seed
Use – peel fruit from skin and enjoy
Store – store at room temperature to ripen, once ripe enjoy quickly because these mangos have a short shelf life

Canary
Melons

Select – large oval melon with bright yellow furrowed skin
Flavor – flesh is creamy white, tinged pink and sweet
Prep – cut in half and remove seeds to serve
Use – excellent plain or spinkled with lime juice or in fruit salad
Store – sensitive to extreme heat or cold

Casaba Melons

Select – melons that are a uniform, yellow color with a slightly wrinkled appearance
Flavor – mild cucumber–like taste, sweet and juicy
Prep – cut in half and remove seeds to serve
Use – excellent plain or sprinkled with lime juice
Store – sensitive to extreme heat or cold

Crenshaw
Melons

Select – large round green melon which ripens to yellow
Flavor – sweet, succulent flesh with a spicy fragrance
Prep – cut in half and remove seeds to serve
Use – excellent plain or in fruit salad
Store – sensitive to extreme heat or cold

Honeydew
Melons

Select – a musk melon with pale, greenish–white skin and pale green flesh
Flavor – sweet, succulent flesh
Prep – cut in half and remove seeds to serve
Use – excellent plain or sprinkled with lime juice or in fruit salad
Store – sensitive to extreme heat or cold

Orange Flesh
Melons

Select – orange flesh melons that have a creamy, waxy skin
Flavor – flavor very similar to regular honeydew melon with a creamy orange flesh
Prep – cut in half, remove seeds
Use – a great snack or fruit salad addition

Pepino Melon

Select – firm, unblemished melons that are fragrant, waxy ivory skin with purple streaks
Flavor – sweet and firm flesh tastes like pears and bananas
Use – wash and eat fresh, excellent dressed with lemon or lime juice and served with shrimp

Persian Melons

Select – large, gray–green musk melon, slightly golden and fragrance is pronounced when ripe
Flavor – delectable salmon colored sweet flesh
Prep – cut in half and remove seeds to serve
Use – excellent plain or in fruit salad
Store – sensitive to extreme heat or cold

Santa Claus
Melons

Select – greenish–yellow flesh, waxy feel and slight softness at the stem end
Flavor – mildly sweet with a fruity tang
Prep – slice in half, scoop out seeds
Use – ideal for fruit salads or platters
Store – sensitive to extreme heat or cold

 Minneolas

Select – deep red orange fruit with a distinctive bump on one end
Flavor – delicious tart–sweet flavor, peels easily, few seeds
Use – best peeled and eaten fresh

Mixed Nuts

Select – firm and dry
Use – snacking or baking
Store – in a cool dry place

Baby
Portabellas

Select – small tannish brown mushroom with dense flesh
Flavor – intense flavor
Use – excellent in a shish kabob or sautéed
Store – refrigerate

Cremini
Mushrooms

Select – cocoa–brown
Flavor – firm texture with a meatier more pronounced flavor than white mushrooms
Use – excellent cooked, sautéed or in soups and casseroles
Store – refrigerate

Dried
Porcini Mushrooms

Select – clean and dry
Flavor – strong nutty–woodsy, sweet and meaty taste
Use – great for risottos, sauces, soups, sauces, casseroles, and stuffing
Store – keep dry and unrefrigerated

Oyster
Mushrooms

Select – beige, cream or gray in color with fluted caps that resemble a fan or oyster shell
Flavor – soft meaty texture and delicate flavor when cooked
Use – slice raw in salads or serve cooked with meat, seafood or poultry
Store – refrigerate

Portabella
Mushrooms

Select – large tannish brown mushroom with dense flesh
Flavor – intense flavor
Use – excellent grilled or sautéed
Store – refrigerate

Shiitake
Mushrooms

Select – dry, firm, lush, large tan to dark brown mushrooms with dappled caps with edges turned under
Use – best braised or sautéed, do not eat raw
Store – refrigerate

White Button
Mushrooms

Select – white to light brown
Flavor – mild flavor which intensified when cooked
Use – add to soups, salads, stir frys and pasta, serve raw with dips
Store – refrigerate

Maitake
Mushrooms

Select – clean fresh mushrooms
Flavor – woodsy taste, crisp texture and excellent aroma
Use – good in stews, sauces, and stir fry
Store – put in plastic bag and refrigerate

Sliced Portabella
Mushrooms

Prep – become firmer the longer that they are cooked
Use – add to soups, salads, stir frys and pasta, serve raw with dips
Store – refrigerate

Sliced Baby Bella
Mushrooms

Prep – become firmer the longer that they are cooked
Use – add to soups, salads, stir frys and pasta, serve raw with dips
Store – refrigerate

Salad
Mushrooms

Flavor – mild flavor
Use – add to soups, salads, stir frys and pasta, serve raw with dips
Store – refrigerate

Gourmet Stuffer
Mushrooms

Flavor – rich flavor intensifies when cooked
Use – great for stuffing, dipping and in salads, sautéed or as an ingredient in sauces or entrées
Store – refrigerate

Napa

Select – napa that has a fresh color and is firm
Flavor – has a mild, sweet flavor and has a lighter flavor than ordinary cabbage
Prep – remove leaves, wash and shred
Use – add to salads or use to make cole slaw, main ingredient for kimchee
Store – refrigerate wrapped in plastic bag for one to two weeks

Tree Ripe
Nectarines

Select – fruit similar to peaches, differing in skin type (smooth vs. fuzzy)
Flavor – flesh is soft, aromatic, juicy and sweet
Use – excellent eaten fresh, used in cooking, baking jams and salads
Store – tree ripened fruit tends to be sweeter and riper than traditional stone fruit

White Flesh
Nectarines

Select – nectarines that have a creamy white background and no hint of green
Use – excellent eaten fresh
Store – ripen at room temperature until soft to touch and fragrant

Okra

Select – small bright green, firm okras
Prep – rinse before using
Use – okra is used in gumbos or breaded and fried
Store – should be used the day it is bought okra releases a substance which thickens liquids when cooked

Cipollini
Onions

Select – bright, clean, firm
Flavor – mild onion flavor
Use – roast, broil or stew or use on kabobs

Gold Pearl
Onions

Select – firm onions with no black spots or mold
Flavor – sweet and tangy
Prep – to skin: drop them into boiling water for one minute, rinse under cool water and pinch skin to remove
Use – perfect for stews and casseroles
Store – in a cool, dry place

Red
Onions

Select – onions that are firm and free from dark staining
Flavor – a sweet/tangy onion flavor
Prep – slice off ends and peel outer skin off
Use – slice on your favorite sandwich or chop into salads
Store – in cool, dry place

Red Pearl
Onions

Select – firm onions with no black spots or mold
Flavor – sweet and tangy
Prep – to skin: drop them into boiling water for one minute, rinse under cool water and pinch skin to remove
Use – pearl onions are perfect for stews and casseroles
Store – in a cool, dry place

Sweet
Onions

Select – large, juicy, sweet onions which are generally tearless
Use – they can be enjoyed raw, sliced for sandwiches and salads or cooked in a variety of way, superb for onion rings

Vidalia
Onions

Select – firm with no soft spots
Flavor – sweet onion with a mild, creamy flavor and texture
Use – excellent raw, on sandwiches, burgers and salads; excellent roasted, grilled or fried
Store – due to their high moisture content, vidalias are highly perishable

White Boiling
Onions

Select – dry, papery skins with no signs of moisture
Flavor – mild
Prep – to skin: drop them into boiling water for one minute, rinse under cool water and pinch skin to remove
Use – boiling onions are great in casseroles and soups
Store – in a cool, dry place

White Pearl
Onions

Select – onions with no black spots or mold
Flavor – sweet and tangy
Prep – to skin: drop them into boiling water for one minute, rinse under cool water and pinch skin to remove
Use – pearl onions are perfect for stews and casseroles
Store – in a cool, dry place

Yellow
Onions

Select – firm onions with no green sprouts or soft spots
Flavor – browning this onion slowly will produce a mild, sweet flavor
Prep – slice off root and stem end and remove paper skin or outer layer to use
Use – used in French onion soup and a variety of other recipes, as well as, eaten raw
Store – in a cool, dry place

Florida Juice
Oranges

Select – oranges that are heavy for their size
Flavor – extra sweet
Prep – slice in half and squeeze
Use – ideal for juicing
Store – refrigerate or store at room temperature

Navel Oranges

Select – deep orange fruit, easy to peel
Flavor – juicy and sweet with thick skins, orange interior seedless
Use – best peeled and eaten fresh
Store – refrigerate or store at room temperature

Sour Oranges

Flavor – flesh is acidic and tart
Use – prized for making marmalade and duck à l’orange
also called the seville orange

Valencia
Oranges

Select – orange/yellow oranges with greenish aspects
Flavor – juicy, sweet and tangy seedless
Use – excellent juice orange, peel and eat fresh, use in cooking
Store – refrigerate or store at room temperature

Packaged
Salads

Select – convenient
Flavor – fresh
Prep – a healthy meal or side dish
Store – refrigerate until code date

Cooking
Papayas

Select – uniform coloring with slight give indicating ripeness, may be green, orange, rose or yellow
Flavor – flesh is smooth and juicy with an exotic flavor
Prep – cut in half and remove seeds to eat fresh
Use – pureed in shakes and sauces and served in desserts
Store – at room temperature

Hawaiian
Papayas

Select – fruit that is uniform in color with a slight give
Flavor – is unique and exotic
Prep – slice in half, remove seeds and peel
Use – enjoy alone or fill halves with cottage cheese or ice cream
Store – store at room temperature until slightly soft, then refrigerate

Maradol
Papayas

Select – uniform in color with a slight give, indicating ripeness
Flavor – robust, tropical flavor
Prep – slice in half, scoop out seeds, and peel off outer skin
Use – slice into bitesized chunks and enjoy fresh
Store – store at room temperature until slightly soft, then refrigerate

Sunrise
Papayas

Select – fruit uniform in color and free of any blemishes
Flavor – salmon colored flesh has a delicately refreshing exotic, sweet flavor
Prep – slice in half lengthwise, scoop out seeds, and peel off outer skin
Use – a delicious addition to any fruit salad
Store – store at room temperature until slightly soft, then refrigerate for up to one week

Curly
Parsley

Select – fresh, leafy bunches
Prep – remove thick stems and use the entire leaf
Use – use in soups, sauces and on poultry, fish and other meats
Store – refrigerate in crisper

Italian
Parsley

Select – fresh, leafy bunches
Prep – remove thick stems and use the entire leaf
Use – use in soups, sauces and on poultry, fish and other meats
Store – refrigerate in crisper

Parsnips

Select – should be firm
Prep – well suited to prolonged cooking, as in casseroles and stews
Use – taste great oven–roasted, microwaved, steamed or boiled

Flat Peaches

Select – white fleshed chinese flat peach with a small stone
Flavor – very sweet peach flavor when ripe
Use – excellent for fresh eating
Store – ripen at room temperature

Tree Ripe
Peaches

Select – fruit ranging in color from pinkblushed white to gold with red blush with fuzzy skin
Flavor – flesh is soft, aromatic, juicy and sweet
Use – excellent eaten fresh, used in cooking, baking, jams and salads
Store – tree ripened fruit tends to be sweeter and riper than traditional stone fruit

White Flesh
Peaches

Select – peaches that have a creamy white background and no hint of green
Flavor – low acid and high sugar content, producing an extraordinary flavor
Use – excellent eaten fresh
Store – ripen at room temperature until soft to touch and fragrant

Asian Pears

Select – apple–shaped fruit with green, yellow or brown, smooth to bumpy skin
Flavor – sweet, crunchy texture
Use – good for fresh eating, salads, baking and poaching

Bartlett Pears

Select – green/yellowish pear ripens to a bright yellow, red varieties are available
Flavor – aromatic, very sweet and juicy
Use – excellent for fresh eating, canning or cooking
Store – ripen pears in brown paper bag at room temperature until ripe

Bosc Pears

Select – pears that are free from blemishes and bruises
Flavor – has a yellow flesh that is buttery, sweet, and juicy
Use – enjoy eating out of hand or try them baked

Cactus
Pears

Select – egg shaped with prickly skin, the flesh is bright red with edible seeds, select firm fruit
Use – peel and enjoy alone or add to fruit salads or blender drinks
Store – ripen at room temperature

Forelle Pears

Select – yellow–green pear with red blush, ripens to deeper colors
Flavor – very sweet and juicy when ripe
Use – good for fresh eating, cooking

Packham
Pears

Select – green/yellow pear, bumpy green skin
Flavor – when fully ripe they are juicy and sweet
Use – excellent fresh eating, suitable for cooking

Red Pears

Select – pears that are free from blemishes or bruises
Flavor – similar flavor to green pears
Use – excellent for eating, canning, or cooking
Store – ripen pears in brown paper bag at room temperature until ripe

Seckel Pears

Select – small, maroon–olive green pear ripens to a golden blush
Flavor – spicy sweet, firm flesh, grainier texture than most
Use – a crisp, fresh eating pear, excellent canning pear

Taylor’s Gold
Pears

Select – large golden pear with cinnamon colored russeting
Flavor – yellowish–white buttery flesh which is very sweet, juicy and aromatic
Use – excellent for fresh eating

Green Peas

Select – shiny, green pods which are round and full
Flavor – edible peas inside are sweet and tender
Prep – remove peas from pod, rinse and steam briefly to serve
Store – store unwashed peas for no more than two days under refrigeration

Snow Peas

Select – bright, crisp pods with no signs of wilting or yellowing
Flavor – thin crisp, green pod with tender and sweet seeds, both edible
Use – excellent for fresh eating, steam, blanch, microwave or use in stir frys
Store – refrigerate unwashed in a plastic bag

Anaheim
Peppers

Select – for deep green color with no soft spots or withering
Flavor – mild in heat
Use – excellent for roasting and in salsas
Store – refrigerate in plastic bag

Cherry Hot
Peppers

Select – for deep red color with no soft spots or wrinkling
Flavor – slightly sweet with moderate heat
Use – excellent pickled but frequently served fresh with salads and sandwiches
Store – refrigerate in plastic bags

Green Cubanelle
Peppers

Select – should be firm smooth and glossy
Flavor – mild flavor
Use – excellent for frying, stuffed or used in salads and casseroles
Store – refrigerate in perforated plastic bag

Green Peppers

Flavor – more bitter than brightcolored, ripe bells
Use – great raw in salads or with dips; grilled, baked or in casseroles
Store – refrigerate in perforated plastic bag

Habanero
Peppers

Select – should be firm smooth and glossy
Flavor – hottest chiles in the world
Use – used in sauces and salsa
Store – refrigerate in perforated plastic bag

Hungarian
Wax Peppers

Select – chile peppers that are firm
Flavor – mildly hot
Use – these chile peppers can be enjoyed roasted, pickled or raw
Store – refrigerate

Italian Long Green Hot
Peppers

Flavor – moderately hot
Use – soups, stews or stuff to make chili rellenos

Jalapeno
Peppers

Select – should be firm smooth and glossy
Flavor – a great balance of flavor and heat
Use – can be stuffed or used in salsas
Store – refrigerate

Large Green
Bell Peppers

Prep – wash before using
Use – great raw in salads or with dips, grill, bake or chop into casseroles
Store – refrigerate in perforated plastic bag

Orange Sweet
Bell Peppers

Select – should be firm, smooth and glossy
Flavor – colored bell peppers are very sweet
Prep – wash before using
Use – great raw in salads or with dips, grill, bake or chop into casseroles
Store – refrigerate in perforated plastic bag

Poblano
Peppers

Select – should be firm, smooth and glossy
Flavor – varies in intensity from medium to hot
Use – can be used as a substitute for bell peppers, great roasted or stuffed
Store – refrigerate in perforated plastic bag

Rainbow
Peppers

Flavor – colored bell peppers are very sweet
Use – add color to shish kabobs, raw veggie plates, pasta dishes and salads
Store – refrigerate

Red Fresno
Peppers

Select – should be firm smooth and glossy
Flavor – hotter than the jalapeno
Use – great grilled in kabobs, roasted or in salsa
Store – refrigerate in perforated plastic bag

Red Sweet
Bell Peppers

Select – should be firm, smooth and glossy
Flavor – colored bell peppers are very sweet
Prep – wash before using
Use – great raw in salads or with dips, grill, bake or chop into casseroles
Store – refrigerate in perforated plastic bag

Scotch
Bonnet Peppers

Select – should be firm, smooth and glossy
Flavor – very hot chiles
Use – used in sauces and salsa

Serrano
Peppers

Select – should be firm smooth and glossy
Flavor – twice as hot as the jalapeno
Use – use in sauces, soups, stir–frys, chili or stews

Persimmons

Select – somewhat heart shaped with smooth skin of brilliant reddish–orange
Flavor – sweet, spicy flavor when ripe, astringent taste before fully ripe
Prep – cut in half, scoop out pulp and puree to use
Use – excellent for cookies, cakes, puddings, great eaten fresh
Store – ripen at room temperature until soft to touch, then refrigerate

Premimum Gold
Pineapples

Select – plump, golden color, ripe when fragrant and slightly soft to the touch
Flavor – extra sweet flavor, higher in Vitamin C than regular
Prep – peel, core and eat fresh
Use – confectionery, jellies, jams, juice, canning and cooking
Store – at room temperature

Italian Prune
Plums

Select – fruit with smooth shiny maroon to blue–black skin
Flavor – flesh is soft, sweet and juicy
Use – this plum’s high sugar content allows it to be dried as a prune

Tree Ripe
Plums

Select – fruit with smooth shiny skin
Flavor – flesh is soft, sweet and juicy skin may be tart
Use – excellent eaten fresh, great for poaching and canning
Store – tree ripened fruit tends to be sweeter and riper than traditional stone fruit

Pomegranates

Select – heavy, large, red fruits which indicates more pulp and juice
Flavor – tart and sweet
Prep – cut end of fruit and peel to expose seeds
Use – seeds are eaten raw and used in salads and desserts
Store – fruits hold for months refrigerated

California Long
White Potatoes

Select – avoid potatoes with a greenish tinge
Flavor – all–purpose potato with a medium starch content
Use – great mashed, on the grill or in salads if you want potato slices to retain their shape
Store – in a cool, dry place; avoid exposure to light

Chef
White Potatoes

Select – potatoes which are firm, free of bruises, cracks or sprouts
Use – these extra–large white potatoes are ideal for baking, boiling, and mashing, their size make them well suited for french fries

Gold
Sweet Potatoes

Select – the sweet potato has a thin skin and deep orange flesh
Flavor – it is very rich in flavor and easy to prepare as a baked potato
Use – baked, roasted or fried
Store – in a cool, dry place; avoid exposure to light

Gourmet Baby
Red Potatoes

Flavor – delicate, light flesh and are as versatile as they are delicious
Prep – ideal choice for potato salad, this thin–skinned potato is ideal for roasting, in soups, or as an appetizer
Store – in a cool, dry place; avoid exposure to light

Microwave
Potatoes

Flavor – just microwave, open and eat
Store – in a cool, dry place; avoid exposure to light

Microwave
Gold Sweet Potatoes

Select – wrapped and ready for easy preparation in your microwave
Prep – enjoy a delicious baked sweet potato in seven minutes
Store – in a cool, dry place; avoid exposure to light

Red
Potatoes

Select – potatoes which are firm, brightly colored and unblemished
Flavor – red potatoes are thin–skinned with a creamy, white flesh
Use – boiled, baked, roasted, forkmashed, or in any recipe, especially potato salad
Store – in a cool, dry place; avoid exposure to light

Round
White Potatoes

Select – potatoes without cracks, soft spots or sprouted “eyes”
Use – they are delicious baked, fried, in soups or casseroles
Store – in a cool, dry place; avoid exposure to light

Russet
Potatoes

Select – oblong in shape, with a course brown skin
Flavor – low moisture content, but are high in starch
Use – commonly known as the baking potato, it can also be mashed or fried Store – in a cool, dry place; avoid exposure to light

Yukon Gold
Potatoes

Select – firm, unblemished, nonsprouting potatoes
Flavor – moist, rich, yellow flesh
Use – excellent prepared baked, boiled, mashed or in any dish calling for potatoes
Store – in a cool, dry place; avoid exposure to light

 Pummelo

Select – heavy pummelos which are blemish free and fragrant, green to yellow skin
Flavor – tart and sweet
Use – peel and eat like grapefruit

Jack–O–Lantern
Pumpkins

Select – pumpkins that are free from blemishes or soft spots
Use – great for carving
Store – no refrigeration needed

Mini
Pumpkins

Select – free from blemishes
Flavor – mix with mini indian corn and gourds for a great centerpiece
Use – for ornamental uses
Store – no refrigeration needed

Pie
Pumpkins

Select – free from blemishes
Flavor – small and sweet
Prep – a 4–pound pumpkin should yield 1–1/2 cups of puree
Use – perfect for fresh pumpkin pie
Store – no refrigeration needed