Think all the produce at your market is in its prime? You shouldn't! Follow these handy shortcuts and you'll be chowing down on winter's best fruits and veggies in no time.

Leek
Take It: Grab one with straight, dark-green leaves and a firm, light-green stalk.
Leave It: Watch out for discoloration, wilting, cracks and bruising.

Brussels Sprout
Take It: Search for a vibrant green color, tightly closed leaves and a compact shape.
Leave It: It's past its prime if you see wilted or torn leaves, squishy spots or discoloration.

Squash
Take It: It should feel heavy for its size, have a picture-perfect stem and a hard, dull rind.
Leave It: Soft areas + leakage (gross, huh?) + dark spots = rotten.

Pomegranate
Take It: Choose a bulky fruit that has ruby-red, smooth, rubbery skin.
Leave It: Blemishes could mean it's rotting from the inside (ick!).

Tangerine
Take It: Be on the lookout for one with a deep-orange, glossy peel and an attached stem and leaves.
Leave It: Put it back if the skin looks dull or feels light for its size.

Grapefruit
Take It: Find one with heft that gives a little when squeezed. Sniff away: It should be slightly sweet—even through the skin.
Leave It: Soft spots, a blemished peel and wrinkles are all signs that it's too old to eat.

Blood Orange
Take It: This should be heavy and firm and smooth to the touch.
Leave It: Don't buy it if it feels spongy when you squeeze (gently!).

-- Ellie Martin Cliffe

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