If you want to be a smarter produce shopper who gets the best value when you visit your local supermarket, just follow a few simple tips, says "Supermarket Guru" Phil Lempert (www.SupermarketGuru.com). "Supermarket produce sections are doing more than ever before to accommodate customers that go beyond just offering fresh produce – there’s better than ever variety, selection and taste of both traditional and exotic products" notes Lempert. "The best tip value-conscious customers should remember is to eat what’s in season. Sure, we can enjoy red ripe STRAWBERRIES all year round, but when they aren’t picked locally, they have to travel, which means they have to ripen en route and cost more to get to market."

Lempert suggests befriending your favorite store’s produce manager: "The produce manager is definitely one of the smartest people in the store. Be sure to look for signage as to where the product comes from so you’ll know if the item had to be picked prior to ripening."

Lempert also encourages customers to ask questions: "If you’ve never had a CHERIMOYA before, ask the produce manager for a taste. Most supermarkets do samplings and offer recipes, but if you want a taste of something that’s not offered in a sampling, just ask."

"Any perishable item should be refrigerated as soon as you get home" he cautions. "Of course the exception is BANANAS which should never be refrigerated, and TOMATOES, which can quickly lose flavor if refrigerated before fully ripe."

Use your senses when selecting FRUITS and VEGETABLES: "I love PINK LADY APPLES. Hold one up to your nose and notice a nice fresh aroma. That means it’s going to taste good. But if there’s no aroma, the APPLE won’t be very tasty."

"Inspect the bottom of the tray of BLUEBERRIES to ensure there’s no mold. If VEGETABLES have been misted, be aware that adds to their weight especially if you’re paying by the pound. Items like BROCCOLI and GREEN BEANS should be pretty clean without a lot of dirt. And if you want variety in your salads, pre-cut, pre-washed bags are the most economical way to buy LETTUCE.

To cut down on waste, only purchase those FRUITS and VEGETABLES you’ll be consuming "no more than four days from your shopping trip" advises Lempert.

California fields are producing a plentiful volume of STRAWBERRIES, making this BERRY variety one of this week’s most economical FRUIT offerings. Great for slicing atop shortcake and serving with whipped cream for a quick dessert.

Chilean RED FLAME as well as THOMPSON GREEN SEEDLESS GRAPES are in peak production, with prices at very reasonable levels.

CANTALOUPE MELON volume is increasing, with prices at very reasonable levels this week. Once whole MELONS are cut, remember to keep cut MELON slices refrigerated to prevent spoilage.

Both seeded and seedless WATERMELON is steady in volume, with personal-sized SEEDLESS WATERMELON among the newest produce offerings.

HASS AVOCADOS are an excellent value this week. Large sizes are an exceptional value, great for creating fresh guacamole dip or for topping grilled burgers.

TOMATOES on the vine as well as bite-sized GRAPE TOMATOES are both in plentiful supply at moderate prices.

CACTUS PEARS are in plentiful supply and an out of the ordinary addition to salads.

MANGOS are very plentiful at economical prices. Dice finely and add to cooked rice as a side dish for chicken.

Good values continue in the APPLE category, with GRANNY SMITH and GALA varieties in good supply at economical prices.

RUBY RED GRAPEFRUIT and HONEY TANGERINES are among this week’s most reasonably priced CITRUS FRUIT values. NAVEL ORANGES are also decreasing in price from winter’s premium levels.

BANANAS are in steady supply at moderate prices. Kids especially love pieces that have been dipped in milk chocolate, rolled in chopped NUTS and then frozen.

KIWIFRUIT are holding steady at very economical prices.

LOQUATS, also called MAY APPLES, are a delicious and exotic addition to Spring FRUIT cocktail salads.

PAPAYA is a sweet tropical in steady supply at moderate prices.

ASPARAGUS, a spring favorite, is among this week’s most economical VEGETABLE values. Steam and serve the tips with a LEMON butter sauce or a creamy HORSERADISH sauce.

GREEN BEANS continue to be an excellent value, just in time for a lovely Salad Nicoise created with tuna and hard-boiled eggs.

SPINACH is an excellent choice for salads or as a steamed VEGETABLE. Other good salad values include RED LEAF, GREEN LEAF and ROMAINE LETTUCES. Salad toppings in plentiful supply include GREEN ONIONS, crunchy JICAMA, CELERY, CARROTS, GREEN ONIONS and RADISHES.

WHITE BUTTON MUSHROOMS and CRIMINI (BROWN) MUSHROOMS are in steady supply, great for sautéing in butter and using as a topping for steak or grilled hamburgers.

ZUCCHINI and YELLOW CROOKNECK SQUASH are both excellent values this week. Cut into medallions and sauté in olive oil with GARLIC and diced TOMATOES, and then serve over cooked brown rice with shredded cheddar cheese for a delicious vegetarian supper.

GARLIC is a kitchen staple in plentiful supply. Roast with butter and olive oil for an aromatic dip for bread and raw VEGETABLES.

Good VEGETABLE side dish options this week include PEAS, FAVA BEANS and BROCCOLI.

PASILLA CHILE PEPPERS are in plentiful supply from Mexican growers and a staple for Latin American dishes.

RUSSET POTATOES are an excellent value by the pre-packaged bag.

Good values in fragrant cut bouquets include TULIPS, DAFFODILS, MUMS, ASTERS, LILIES and CARNATIONS. In blooming potted plants, variety abounds with TULIPS, LILIES, MINIATURE ROSES and ANTHURIUM among the many easy to care for selections.

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