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Apricot - Search for fruit that is plump and golden with a noticeably fragrant smell. Ripe fruit can be stored in the refrigerator until used. Fruit that is not quite ripe should be stored at room temperature. To speed the ripening process, the apricots can be stored in a brown paper sack at room temperature.
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Artichoke - Peak season for artichokes is March through May. Choose artichokes with leaves that are tight against each other. The best way to check from freshness is at the stem. If the cut on the stem is dried out, cracking or black, the artichoke should not be purchased.
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Asparagus - Domesticated and wild asparagus can be found in peak season March through June. Look for firm, plump spears with compact tips. The cut ends should be light green or barely white, not hardened or brittle. For farmed asparagus, the bunch can be squeezed and if the bunch squeaks, it is at peak freshness.
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Avocado - The most common variety in the U.S., the Hass, is widely available through spring. Look for dark, purple-black skin. The avocado should yield to a gentle squeeze. A great measure of how ripe an avocado is would be to remove the small knob at the stem end. If it comes away freely, the avocado is likely to be ripe enough to eat.
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Baby Carrots - The best, sweetest baby carrots can be found through April. Look for carrots with the tops still intact. The tops should be bright green and crisp. The carrots should be rigid and bright in color. Several varieties can be found from light yellow to dark purple. Peeling and lightly cooking the carrots will help retain sweetness.
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Endive - The bulb variety of chicory, the Belgian endive is in season through late May. Choose heads of endive that are tightly bunched to ensure optimum crispness. Heads with leaves that are beginning to shrivel at the tips or with brown edges will be unpalatable.
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Grapefruit - Perfectly sweet through April, grapefruit is a great source of vitamins. Choose grapefruits that are heavy for their size with smooth, taught skin. Green blemishes on the skin are natural and will not affect the flavor of the fruit.
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Green Tomato - These are the not-quite-ripe versions of typical red tomatoes. Choose green tomatoes with little or no red striation. They should be firm to the squeeze. Green tomatoes are highest in acidity which makes them great for frying.
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Mango - Choose a fruit that is free from blemishes and plump. The area around the stem should pucker out and smell sweet and fragrant. A ripe mango can be kept in the refrigerator about 4 days. Unripened fruit should be stored at room temperature until the flesh yields gentle pressure but is not mushy.
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Heirloom Onion - Vidalia and Texas 1015 are two varieties of sweet heirloom onions. They are so sweet, in fact, they can be eaten raw with no real spice or bitterness. Look for large, unblemished onions. Shriveled onions will sprout and lose sweetness.
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Sweet Peas and Pea Tendrils - Peas and tendrils can be found in early spring through early summer. Choose peas with bright green pods with a smooth texture. Pea tendrils should be crisp with no signs of wilting. Both can be lightly sauteed to retain natural sweetness.
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Rhubarb - Choose the brightest colored bunch of rhubarb possible. Check that the ends of the stalks are free from any browning or shriveling. Most popular in fruit pies, rhubarb can also be peeled and sauteed in savory dishes. Be sure to discard any of the leaves; they can be highly toxic.
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Spinach - Look for spinach with bright green, hearty leaves. Avoid bunches with yellowing or slimy leaves. If there is any question of freshness, smell the spinach. If it is beginning to lose freshness, there will be a very distinct, unpleasant odor.
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Strawberry - Strawberries are in peak supply in spring and summer. Look for plump, red fruit with a sweet smell. Avoid strawberries with wilted, dried leaves. Also, the area where the stem attaches to the fruit should have minimal to no white.
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