Fruits and vegetables are low in fat, calories and sodium. Enjoy at least five servings of fruits and vegetables daily. For the best quality produce and to avoid throwing away spoiled produce, select an amount that you can use within a short time. Look for produce that is free from unusual odors or colors and signs of spoilage such as mold. Handle produce gently to reduce bruising.
Bacteria can thrive in the bruised areas.
Remember that buying underripe produce isn't always the best option. Peaches, cantaloupe and nectarines are examples of fruits that may soften during storage, but they won't ripen. When buying cut produce, be sure it's refrigerated and keep it cold during transport. Keep it in a cooler with ice if traveling a distance. Savoring Safety by the Forkful Even though fruits, vegetables and juice are nutritious parts of the diet, there are some food safety precautions.