How to select and store produce

Watermelon

What to look for: Symmetry (whether round or oval), with no flat sides or dents, and a dull finish. A shiny rind may mean a melon is overgrown, which waters down the flavor. When you lift it, it should feel heavy for its size — the weightier, the juicier.

How to store it: Whole, uncut watermelons can sit at room temperature for a week. Cover the exposed flesh of a leftover portion with a silicone bowl cover, or put slices in an airtight container; the cut fruit will stay fresh in the refrigerator for up to five days.

Cantaloupe and honeydew

What to look for: A rind with a pale-yellow tint (no dark-green areas), evenness and heft. Lift the stem end to your nose and take a whiff; you should get a hint of flowers. “A good melon reminds me of my grandma’s Ralph Lauren perfume,” says Wofford.

How to store it: Just as you would a watermelon: whole and uncut at room temperature for a week, or sliced, covered airtight and refrigerated for up to three days.

Plums, nectarines and peaches

What to look for: Vibrant colors. When you press gently, they should feel firm, but yield a little. And while plums give off only a mild scent, check nectarines and peaches for a heady aroma: “The best ones smell almost artificially fragrant,” says Wofford. How to store it: Store them at room temperature or, if you’re not planning to eat them within a few days, in the refrigerator. That way, they’ll taste great for up to five days.

Cherries and berries

What to look for: Plumpness, with no blemishes, dark spots or fuzzy white mold on or between them. Cherries and blueberries aren’t fragrant, but raspberries, blackberries and strawberries should be: “Buy a pint that really smells like strawberries.”

How to store it: Take them out of the containers and pick through, discarding any mushy berries. Line the containers with paper towels, put the fruit back in, and refrigerate for up to a week. Wash just before serving.

Tomatoes

What to look for: Whether red, yellow or green, the best tomatoes are the most vivid version of their color, with smooth, shiny skin and bright-green tops. Go for surprisingly heavy, medium-firm ones that smell earthy and herbal, like the vine.

How to store it: Chilling zaps their flavor and turns them mealy. Keep them on the counter out of direct sun for up to five days, ideally in a single layer (for less bruising). “If they’re on the vine, leave them that way, and just pick them off as needed,” says Wofford.