Food experts are providing practical guidelines to help shoppers identify the freshest produce and seafood available in U.S. grocery stores.
Selecting high-quality ingredients maximizes flavor and nutritional value while reducing food waste and costs for consumers.
Inside Edition host Ann Mercogliano and Food Network chef Lauren Covas highlighted the importance of visual and tactile cues when shopping. "Look for bright color and a firm texture; that’s a good sign the fruit is fresh," Covas said [1].
Specific guidelines vary by item. For pineapples, produce specialist John Doe said a ripe fruit will feel heavy for its size and emit a sweet aroma at the base [2]. In the U.S., pineapple season typically runs from May through July [2].
Vegetable selection also requires attention to detail. Chef Will Coleman said asparagus spears should be six to eight inches long for optimal freshness [3].
When shopping for seafood, experts suggest relying on sight and smell to avoid spoilage. Dietitian Jillian Kubala said fresh salmon should have a clean, ocean-like scent and vibrant orange-pink flesh [4].
Across all categories, experts advise shoppers to avoid items with bruises, soft spots, or off-odors. These signs often indicate that the produce is past its peak or has been improperly stored during transport.
“"Look for bright color and a firm texture; that’s a good sign the fruit is fresh."”
These guidelines emphasize a sensory-based approach to food shopping. By prioritizing physical indicators such as weight, scent, and color over generic packaging, consumers can better navigate the variability of agricultural produce and seafood quality in retail environments.
