How to pick the freshest produce at any market

Every morning at 5 AM, vendors at Kariakoo market make dozens of quick judgements about their produce — colour, weight, smell, texture. These instincts are built over years, but the good news is that you can learn most of the key signals in an afternoon.

Start with your eyes. Fresh vegetables have vibrant, saturated colour. Tomatoes should be a deep red with no green patches near the base. Leafy greens like spinach and kale should look almost jewel-bright — dull or yellowish leaves are a sure sign of age. For fruits, look for even colour distribution and no soft brown spots.

Then use your hands. A ripe mango gives just slightly when pressed — not mushy, not rock-hard. Avocados are ready when they yield gently near the stem end. For capsicum and bell peppers, they should feel heavy for their size and the skin should be taut and firm.

Your nose knows. Fresh herbs should smell intensely aromatic the moment you brush them. A good tomato has a faint earthy-sweet scent near the stem. If produce smells of nothing, it was probably refrigerated too long or picked too early. If it smells fermented or sour, it's past its best.

Ask the vendor. This is the tip most people skip. Vendors know their stock better than anyone. Ask what arrived this morning, what was restocked yesterday, and what they'd personally take home. Most are proud of their freshest items and happy to share.

The final rule: buy what's abundant. When a stall has mountains of a particular item, it's because that item is in season and being delivered daily. Seasonal produce is always fresher, tastier, and cheaper. Let the market guide your shopping list, not the other way around.