There's so much bounty in the farmers markets and grocery stores right now as summer transitions into early fall. But if you've ever stood in front of a pile of veggies and not known how to tell which items are ripe and ready to eat, you're not alone. Here, some expert tricks for knowing when your favorite fruits and veggies are truly ready for consumption.

Melon 101

If you're planning to make a yummy fruit salad featuring melon, pick the melon up and shake it to gauge its readiness, suggests Deborah Orlick Levy, RD, a dietitian and nutrition consultant at Carrington Farms. "Are the seeds loose? Do they move around? If so, it's a good indication that the melon is ripe," she says. "Then squeeze it and make sure it’s got a little give to it." Tip: When in doubt, give it a smell. "If it has a light, fragrant smell you’re good to go and buy it," she says.

All tomatoes are not created equal

A man inspects a some tomatoes The smell and firmness of a tomato will give a sense of its ripeness. (Photo: Stokkete/Shutterstock)

Now is the perfect time to purchase vine-ripened tomatoes, but not every tomato you see will taste as juicy as the other. Your best bet is to smell each one to see if it has a sweet-ish garden-fresh smell. Also, always go for a tomato that's deep in color, Levy says. "You can also squeeze a tomato to make sure there's a little give but not too much," she says. "A mushy tomato is not what you’re looking for." Unless, that is, you're making spaghetti sauce to last all winter long.

Stone fruits have one (important) thing in common

A woman shops for plums Plums should give a little when squeezed. This indicates that they're ripe and ready for eating. (Photo: Syda Productions/Shutterstock)

Yielding to gentle pressure is an important sign of ripeness for stone fruit like peaches, plums and nectarines. "When those fruits are firm, they will have more tartness and the texture isn't as pleasant," says Michelle Dudash, RD, a Cordon Bleu-certified chef and the creator of Clean Eating Cooking School: Monthly Meal Plans Make Simple.

Focus on the pear stem

A woman holds pear sin her hands The tops of ripe pears should give just a bit under your thumb. (Photo: scelap/Shutterstock)

While you don't want ripe pears to yield to gentle pressure on the main part of the fruit, you do want the spot near the neck/stem to have a slight yield. "If it's soft there [the main body], this pear is past its prime though you could use it in a smoothie," Dudash says. However, green pears are juicier when they're slightly softer rather than rock hard, and Asian pears should be firm all the way through since they're supposed to be crispy, Dudash adds.

It's easy to tell if a strawberry is ready

A shopkeeper offers strawberries to a woman Always check for moldy berries in the carton before buying strawberries. (Photo: Lucky Business/Shutterstock)

Just use your nose, Dudash says. "Strawberries will smell fruity and aromatic and shouldn't be rock hard, nor too soft," she says. Always look at the bottom of the carton to make sure there are no moldy berries lingering there.

Use color to tell if raspberries are ready

A woman holds a bowls of raspberries Gobble up raspberries before they start to turn dark. (Photo: GrashAlex/Shutterstock)

A ripe raspberry should always be bright pinkish red. "When raspberries begin to turn darker, they're on their way out," Dudash adds. "Just peek inside the hollowed area and, if you see tiny dark spots, you know they're beginning to expire."

Be firm about asparagus

A man compares packages of asparagus Avoid wilted tips when considering which batch of asparagus to buy. (Photo: Sergey Ryzhov/Shutterstock)

Asparagus is usually available year-round, but it's at its best in the spring. When shopping for asparagus, take a look at each stem and make sure each has firm, intact tips. When they start to look wilted, asparagus is no longer going to taste as yummy grilled with a squeeze of lemon, Dudash says.

Squeeze those avocados

A woman gives an avocado a squeeze Soft avocados are not great for guac. (Photo: Syda Productions/Shutterstock)

Prepping guacamole? Always select avocados that yield to gentle pressure, Dudash says. "If they are really soft, they're past their prime," she says. Tip: Avocados, especially those of the Hass variety, typically have a mottling of green and black on the skin. However, other varieties will always have a skin that's bright green.