Tips for selecting fresh vegetables

Tips for selecting fresh vegetables

Here’s some simple tips to help you pick veggies in tip top condition.

Asparagus
Look for straight, bright-green stalks with stiff tips, check that the stalks aren’t tough and woody.

Avocados  Avocados are ready to eat when their skins are dark and they give in a little to slight pressure.

Beetroot
Choose beetroot that are firm and attached to red stems and fresh green tops. Loose beetroot without their tops are typically older, therefore use as soon as possible.

Broccoli
Heads should be tightly budded and dark green in colour, avoid very thick stalks.

Carrots
Look for firm carrots with relatively smooth skin. Avoid thick carrots, as they often have tough centres. Better to buy loose rather than pre packed as these can sometimes sweat.

Cucumbers
Look for unblemished, dark green cucumbers with a firm touch.

Celery
Should be firm and light green in colour with no bruises or discolouration.

Eggplant
Choose eggplants that have a smooth skin and no soft spots or discolouration.

Garlic
Look for plump and firm bulbs that are completely encased by their tissue-like covering. Avoid ones that have green sprouts, and have signs of browning.

Leeks
Look for leeks that have dark green leaves and white stalks. Leaves that have yellow and brown spots are usually overripe.

Mushrooms
Look for mushrooms that are free of bruises. Fresh mushrooms are not wrinkled.

Potatoes
Choose firm potatoes that are free of bruises and cracks.

Onions
Choose firm brown onions that are still encased by their skin, with no green sprouts or sliminess.

Red Capsicum
Choose red capsicum’s that have thick, smooth skin, with no soft spots or discolouration.

Spinach
Choose spinach that is vibrant green with no signs of yellowing, sliminess, or wilting.

Sweet Potatoes
Choose sweet potatoes that do not have any cracks or soft spots.

Zucchini
Choose zucchini’s that have firm, dark green skin. Old zucchini’s are soft and wrinkly.

Richard Brogan
I'm Richard and I head up the MAGGI Kitchen in Sydney. We have a small team of dedicated culinary experts who lead the development of all our products as well as helping to create lots of recipes and articles to…... Read More
Leave a Comment

Related Articles

Bored with salads?
Bored with salads? The weather is certainly starting to warm up and memories of winter are fading fast, our eating habits are changing as we embrace lighter and fresher meals. The change can…
Tasty idea for a healthy swap
Tasty idea for a healthy swap I admit it! I find salty snacks irresistible. Clearly this isn't good because we all know that they’re not something that should be eaten too often. That's why I’m always on the look out…