Produce Selection

The Time is Ripe

Years of hand-picking farm-fresh produce from all over the world and our own backyard gives our buyers unique insight into choosing only the finest fruits and vegetables for your cooking and eating pleasure.

And now, we’re passing on our best selection tips to you. Following is an excerpt from our Produce Picking Guide to give you an idea of the kind of helpful information you’ll find within.

What Doesn’t Pear Well

Some fruits and vegetables produce odor, while others absorb it. This handy chart identifies fruits and vegetables that should be stored separately.

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The Ripe Thing To Do

Ever notice how some fruits and vegetables ripen quicker? This has to do with a chemical compound called ethylene, which can speed up the ripening of fruits and vegetables sensitive to its effects. Many fruits produce ethylene, so it is smart to store ethylene-producing produce away from ethylene-sensitive produce. When storing, refer to this quick guide:

Fruits that produce ethylene include:

apples kiwifruit apricots mangoes avocados	pears bananas (ripening) plums cantaloupe and honeydew melons tomatoes

Fruits and vegetables that are sensitive to ethylene include:

bananas (unripe) lettuce and greens Belgian endive okra broccoli parsley Brussels sprouts peas cabbage peppers carrots

spinach cauliflower squash cucumbers sweet potatoes eggplant watercress green beans watermelon honeydew

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