Pineapples.—Pineapple varieties vary greatly in color. Ripe pineapples have a fragrant, fruity aroma. Usually, the heavier the fruit for its size, the better the quality. Avoid pineapples that have decayed or moldy spots.
Watermelons.—Ripe watermelons have a somewhat dull surface and a creamy color underneath. The interior should be fully red and firm, and should have few immature seeds.
Vegetables
Asparagus.—Stalks should be tender and firm; tips should be close and compact. Choose the stalks with little white—they are more tender. Use asparagus promptly—it toughens rapidly.
Beans, snap.—Choose slender beans with no large bumps (bumps indicate large seeds). Avoid beans with dry-looking pods.
Broccoli.—Look for small flower buds on compactly arranged heads with good green color. Avoid yellowing, soft, or spreading heads.
Brussels sprouts.—The heads should be firm with good green color. Yellowing outer leaves and softness indicate aging. Smudgy, dirty spots may indicate insect damage or decay.
Cabbage.—Choose heads that are firm and heavy. Outer leaves should be fresh, green, and free from worm-holes.
Cauliflower.—Choose heads that are compact, firm, and white or creamy white. Avoid discolored heads and those with soft spots.
Celery.—Best-quality celery is fresh and crisp. It is clean and has leaves that appear fresh; stems do not have black or brown discoloration. Avoid pithy, woody, or very stringy celery.