It is disappointing to buy fruits or vegetables and once you get home you have to throw them out, as they are quickly spoiled. It is easy to spot and select fruits, herbs and vegetables that are just right for you to eat or use as ingredients in your cooking immediately.

Our senses are the key to selecting that oh so sweet and succulent fruit or veggie. Your eyes should look at the color; your nose should smell the aroma and your hands should feel the texture and firmness of the fruit, herb or vegetable.

The general rules for picking ripe fruit are to select those that are firm but give a little when touched, for instance in mangoes, plums and berries. A light aroma is an indicator of ripeness, but too strong an aroma indicates over-ripeness. Pineapples and melon actually smell sweet. The color should be even with no dark spots.

Fresh vegetables are evenly colored with no yellow or brown spots on leafy greens such as kales and lettuce. Once you feel vegetables such as peppers, onions, cucumbers, potatoes and tomatoes they should be firm with no bumps or dents which often indicate that the inside is rotting. Tomatoes should be free from spots and blemish, be bright red and not at all soft, which indicates it is going bad.

Finally, herbs that you would want to buy should be evenly colored and should have a healthy appearance, those that look dry or limp should not go into your shopping basket. At a sniff, fresh herbs should give a strong aroma. Use your senses and you won’t be disappointed.