The basics of every recipe consist of a list of ingredients, and a procedure to put it all together. The best ingredients are the ones that are full of flavor, at its own peak of ripeness, and are of the finest quality you can find. A simple item like a tossed salad can be almost a work of art with perfect greens and a vinaigrette that uses the best oils, flavored vinegars and the freshest herbs and spices.

The keys to great ingredients? Buy it when it's at its ripest/freshest, buy from reputable vendors or quality markets, and if preserved, be aware of the expiration or freshness dates. But of course, there are other considerations when purchasing specific items. Here are some that we look for in fresh fruits and vegetables:

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When Purchasing Fruits:

• Look for fruits that are free from blemishes.
• Berries should be plump, juicy and of great color.
• Citrus fruits are best if the skins are not too thick and should be free of green splotches on the surface.
  When buying individually, look for citrus that is comparibly heavy with vivid colors.
• Apples will have good color to them without dents or soft spots.
• Look for bananas without green at the tips. Avoid those bunches with damaged, cut or broken skinned bananas.
• Kiwis are best when firm but yield slightly to a soft touch. Avoid those fruits that are rock hard or are overly soft.
• Avoid green mangos. Ripe mangos will usually have "sunset" colors (red, yellow and orange).

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When Purchasing Vegetables:

• Root vegetables should be firm and uncut.
• Lettuce and greens should be wilt-free with firm leaves and/or stalks.
• Look for tomatoes that have firm skins, without tears, punctures or soft spots.
• Onions, shallots and garlic: all should be firm without shriveled skins or soft spots.
• Green beans should be crisp with a bright color.
• Look for peppers with thick walls or sides to them (no soft or thin sides).
• Corn's silk tops should not have any decaying parts and the bottom part shouldn't be dried out.
  Kernals should be even and plump.
• Look for cucumbers with an even, deep color free from soft spots.
• Eggplants should be unwrinkled and glossy in color.
• Winter squash: hard, unblemeshed skins.
• Summer squash: firm flesh with a soft skin. Avoid those with blemishes and soft spots.

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When you purchase them is an inidication of the quality: buy them in season. Througout the year, look for these fruits in vegetables in the selected months for peak seasons.

• Fruits:
• Strawberries—May through July
• Apples—Fall Months
• Blueberries—July
• Kiwi Fruit—Winter Months
• Pineapple and Rhubarb—Spring Months
• Persimmons, Quince and Pears—October and November 
• Plums, Peaches and Apricots—July
• Vegetables:
  • Green Beans—Late Summer
  • Broccoli—July and September
  • Peppers and Chilies—July and Late Summer
  • Tomatoes—August
  • Summer Squash—Late Summer
  • Winter Squash—Late Fall
  • Cucumber—July

   

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