- Looks Matter. Choose the nicest looking fruits and vegetable with a fresh appearance and good color.
- Reject the ones with bruises, discoloration, shriveled skin, or molds.
- Do not stock up. Except for sturdy vegetables and fruits such as apples, oranges and potatoes, buy sufficient to last for a short while. A number of vegetables have a short shelf life.
- Buy precut fruits and vegetables only if kept on ice or in the refrigerator, indicating safe food handling practices.
- Prevent mold growth in your refrigerator. Wash before eating but not before storing. Exception salad greens and fresh herbs that are not purchased prewashed and bagged. If you do wash them before storage, make sure that they are dried before transferring them to the refrigerator. Moisture promotes molding and spoilage.
Ionie Ponde, MS, RD, LDN
B Food Savvy 
References:
- Selecting and Serving Produce Safely, FDA U.S. Food & Drug Administration, https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely#:~:text=Choose%20produce%20that%20is%20not,take%20home%20from%20the%20market Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS).
- Joe Kivett and Dr. Mark Tamplin with Dr. Gerald J. Kivett, The food Safety Book.