Summertime is here and along with warm weather, the growing season is in full force. Fresh produce is widely available locally, everything from tomatoes to strawberries, bell peppers to blueberries. Fresh fruits and vegetables offer many dietary benefits, as well as tasting great. The problem of picking out fresh produce is knowing when is the perfect time to buy. 
Good Housekeeping has created a list of various fruits and vegetables to help determine what is fresh and what should be avoided.
Apricots
Fresh signs: Uniform golden color; firm to the touch
Signs you shouldn’t buy: Pale yellow or greenish-yellow color; rock hard or very soft; shriveled
Cantaloupe
Fresh signs: Delicate aroma; yellow-tinged skin; thick texture on the rind; no stem
Signs you shouldn’t buy: Pronounced yellow rind; very sweet, pungent aroma; soft rind
Cherries
Fresh signs: Average to large size; smooth, shiny surface; new-looking stems
Signs you shouldn’t buy: Shriveled, dried stems; dull sheen
Grapes
Fresh signs: Tender and plump; firmly attached to the stem; green grapes may have a slight amber blush
Signs you shouldn’t buy: Brown, brittle stems; wrinkled surface; leaking juice
Honeydew
Fresh signs: Delicate, pleasant aroma; creamy yellow rind; soft, velvety texture
Signs you shouldn’t buy: Green, smooth, hard rind; very sweet, pungent aroma
Nectarines/Peaches
Fresh signs: Plump; firm, with a slight cushion; white or yellow color with a red blush
Signs you shouldn’t buy: Very cushiony; shriveled or prunelike
Oranges
Fresh signs: Heavy; firm, smooth texture
Signs you shouldn’t buy: Rough texture; lightweight; dull; dry or spongy
Watermelon
Fresh signs: Cream-colored underside; symmetrical shape
Signs you shouldn’t buy: Misshapen, with cushiony spots
Asparagus
Fresh signs: Straight, green stalks; closed tips
Signs you shouldn’t buy: Open tips; curved or rough texture
Bell Peppers
Fresh signs: Thick; bright; glossy skin; firm
Signs you shouldn’t buy: Soft spots; shriveled
Broccoli
Fresh signs: Firm; deep green color; closed florets
Signs you shouldn’t buy: Yellow color; open florets; soft; slippery; water-soaked spots
Carrots
Fresh signs: Bright orange; smooth; firm
Signs you shouldn’t buy: Rough texture; green roots; wilted; soft spots
Green Beans
Fresh signs: Long pods; straight; firm; crisp
Signs you shouldn’t buy: Bent pods; blemishes; wilted or loose pods
Onions
Fresh signs: Dry; papery; smooth skin; small necks
Signs you shouldn’t buy: Green spots; leathery depressed spots
Potatoes (white)
Fresh signs: Firm; oval shape; smooth
Signs you shouldn’t buy: Odd shape; shriveled or green-tinged; bruised
Tomatoes
Fresh signs: Plump; rich overall red color; slight cushion; smooth
Signs you shouldn’t buy: Shriveled, with blemishes; water-soaked
Now that you’ve selected your food, how does one store it? 
Bell Peppers: Store these uncut in the fridge and wash only when you are ready to use them.
Berries: Berries should always be dry when you buy them and when you store them. Do not wash until you are ready to eat. A white dusting is indicative that they are ready to eat and will go bad in a couple days. If there is a bruised berry in the container, throw it away to avoid spreading mold.
Broccoli: Store in a plastic bag in the fridge.
Grapes: Keep in the fridge unwashed until you are ready to eat them. Throw out bad grapes so they do not contaminate the good ones.
Onions: Keep in a dry area.
Pears: Keep in a dry, shaded area, away from direct sunlight.
Potatoes: Keep them cool, dry, and in the shade to avoid rot.
Tomatoes: Keep these at room temperature
Sources
http://www.goodhousekeeping.com/health/nutrition/nutrition-produce-gensler-0906-2
http://www.associatedcontent.com/article/1402595/how_to_pick_and_store_produce_pg2.html?cat=22