🍎

Fruits

Avocado

Most requested, most complained about

Tricky

✓

Dark (nearly black) skin, gives slightly under a gentle thumb press — like pressing a stress ball

✓

Flick the stem nub — comes off easily and shows green underneath. That means it's ready

Bright green = not ripe yet. Message customer — many prefer to ripen at home

✗

Mushy flat spots, squishy areas, or hollow feeling = overripe, skip it

✗

Brown under the stem nub = likely brown and stringy inside

💬 Pro move: If only unripe ones available, message the customer with size and count. Most say yes — they prefer to ripen at home.

Bananas

Ripeness is everything here

Easy

✓

Firm, yellow with just a few small brown speckles — peak ripeness for most customers

✓

Bright yellow, no brown at all — slightly underripe, will be perfect in 1–2 days

Mostly brown with soft spots — overripe for eating but perfect for baking. Check notes first

✗

Split skin, leaking, or mushy throughout — skip entirely

✗

Green and hard — too unripe unless customer's notes say baking or smoothies

📝 Check notes: Baking customers want very ripe (brown) bananas. Smoothie customers want firm yellow. Notes save 1-stars.

Strawberries

Always check the bottom of the container

Moderate

✓

Deep red all over, firm, bright green caps, no mushy spots

✓

Flip the container and check the bottom berries through the clear base

1–2 slightly soft berries on top — check the underside before deciding

✗

White or pale shoulders (tip of berry) = picked underripe, won't ripen further

✗

Any mold at all — even one berry. It spreads fast. The whole container goes in 24 hours

💡 Tip: Always flip the container to inspect the bottom. That's where they hide the bad ones.

Watermelon

Heavy + dull + yellow patch = perfect

Moderate

✓

Ground spot (yellow-cream patch on underside) = ripened on the vine. Deeper yellow = sweeter

✓

Heavy for its size, sounds hollow when knocked — deep thump, not a high ping

✓

Dull, matte skin — shiny skin often means underripe

✗

White or pale ground spot = picked too early

✗

Soft spots, cracks, or sour smell near the stem end

💡 Field trick: Lift two similar-sized melons. Pick the heavier one — more water content means riper and sweeter.

Mango

Color lies — squeeze gently instead

Tricky

✓

Gives slightly under gentle thumb pressure near the stem end — like a ripe peach

✓

Sweet, fruity smell near the stem = ready to eat

Color is NOT a reliable indicator — ripe mangoes can be green, yellow, or red depending on variety

Firm but not rock-hard = 1–2 days away. Message customer if no ripe ones available

✗

Very mushy, fibrous feel, or sour/fermented smell = overripe

⚠️ Don't squeeze hard! Bruising mangoes damages the flesh. One gentle thumb press near the top is enough.

Peaches & Nectarines

Fragrance is the real tell

Moderate

✓

Sweet perfumy fragrance near the stem — if you can smell it at arm's length, it's ripe

✓

Gives slightly along the crease (seam) under gentle pressure. Firm elsewhere is fine

✓

Yellow background color (not green) is the ripeness indicator — not how red it is

✗

Green background color = not ripe. No smell = won't taste like much

✗

Bruises, leaking juice, wrinkled skin, or fermented smell = too far gone

💡 Quick test: Sniff near the stem. No smell = no flavor. Works better than any visual check for stone fruit.

🥦

Vegetables

Broccoli

Any yellow = leave it. Full stop.

Easy

✓

Deep, uniform dark green florets — tightly packed with no gaps opening up

✓

Firm, crisp stalk. Leaves (if any) are bright and perky

A few small yellow florets — marginal, see if a better head is available first

✗

Yellow or brown florets anywhere on the head = past its prime

✗

Soft bendable stalk, slimy spots, or strong cabbage smell

💡 Quick visual: Dark green + tight florets = go. Any yellow = no. That's the whole checklist.

Tomatoes

Firmness matters more than color

Moderate

✓

Firm but gives very slightly — like pressing the tip of your nose. Heavy for its size

✓

Bright even color, no cracks. Fresh green stem still attached

Slightly soft but no damage — probably fine. Message customer if noticeably squishy

✗

Splits, cracks, leaking juice, or moldy spots — leave it

✗

Rock hard and pale — picked way too early, will never taste good

📝 Vine tomatoes: Make sure the vine is still attached and stems are green, not dried and brown. That's part of what the customer paid for.

Bell Peppers

Firm, shiny, heavy — that's the trifecta

Easy

✓

Firm, shiny, bright skin all the way around. Feels solid and heavy, not hollow

✓

Green stem is fresh and crisp, not dry or shriveled

Minor surface wrinkles near stem — slightly older but still fine for cooking today

✗

Soft patches, wrinkled or shriveled skin all over = dehydrated and past prime

✗

Dark sunken spots, mold, or mushy anywhere

🔄 Sub tip: Red/yellow/orange peppers are just riper green peppers — sweeter flavor. Most customers find them interchangeable, but always ask first.

Onions

Hard as a baseball is exactly right

Easy

✓

Rock hard throughout — no give anywhere. Dry, crisp papery outer skin

✓

Dry, tight neck (top). No moisture, no green sprouts

Minor dents or small soft spots — check the neck and skip if any sprouting is visible

✗

Soft anywhere, wet patches, or ammonia-like smell = rotting inside

✗

Green sprouts coming from top = old, flavor has weakened significantly

💡 Squeeze test: Firm squeeze all the way around. Any soft spot at all = skip. Should feel like a baseball.

Cucumbers

Straight, firm, and dark green wins

Easy

✓

Dark green, firm end-to-end. Smooth or slightly bumpy skin is totally normal

✓

Stem end is firm, not sunken or soft

Slight yellowish tinge — older but okay for same-day cooking. Skip for salads

✗

Wrinkled or shriveled skin, soft mushy ends — dehydrated, skip it

✗

Yellow all over = overripe and seedy inside

Zucchini

Medium-small is the sweet spot

Easy

✓

6–8 inches, firm, dark green with slightly glossy skin

✓

Stem end looks fresh and moist, flower end (if present) is intact

Very large zucchini (10"+) — watery and seedy inside. Only grab if nothing else available

✗

Soft spots, wrinkled skin, or slimy patches anywhere

✗

Yellowing skin = overripe

🥬

Leafy Greens

Romaine & Head Lettuce

Crisp = fresh. Wilted = no.

Easy

✓

Leaves are perky and crisp — they snap, not bend. Deep green color throughout

✓

Head feels dense and heavy. Inner leaves pale green/white is totally normal

Slight limpness on outer leaves only — inner leaves still crisp. Probably fine

✗

Brown or slimy edges anywhere — spreads fast. Skip the whole head

✗

Wilted and floppy throughout, or pink/rust-colored spots

💡 Bagged salad: Check the best-by date AND look through the bag for any pink or slimy spots before grabbing.

Spinach & Baby Greens

Always grab from the back of the shelf

Easy

✓

Bright dark green leaves. Bag is slightly puffy (CO₂ = freshness seal intact)

✓

Best-by date is at least 4–5 days out — never grab something expiring tomorrow

Very flat bag (deflated) — seal may have broken. Check for slimy leaves visible through bag

✗

Yellow, dark, or slimy leaves visible through the bag — leave it

✗

Expiration within 1–2 days — customer won't use it in time

📝 Always reach back: Stores rotate oldest to the front. The freshest bags are always at the back of the shelf.

Kale

Sturdy and dense = freshness

Easy

✓

Deep green, sturdy leaves that hold their shape. Thick stems are totally normal for kale

✓

Bundle feels dense and firm — kale should have real body to it

Yellowing on outer leaves only — inner leaves still fine for most cooking

✗

Limp, floppy, or yellowed throughout — past its peak

✗

Slimy patches or dark spots

🌿

Fresh Herbs

Cilantro & Parsley

They go bad fast — be picky

Moderate

✓

Bright vivid green from top to bottom. Stems are firm and upright, not limp

✓

Smell it — should have a clean, strong herby aroma. Weak smell = old

A few yellowed leaves at the bottom — okay if the upper 3/4 is still bright green

✗

Slimy, blackened, or collapsed stems — the whole bunch is compromised

✗

Mostly yellow or wilted throughout — skip and find a fresher bunch

💡 Smell test: Give it a sniff. Fresh cilantro has a strong bright aroma — no smell = old. Works for parsley, mint, and basil too.

Basil

The most fragile herb — handle with care

Tricky

✓

Large flat bright green leaves. Strong sweet-spicy fragrance

✓

Stems are crisp and upright, leaves are perky and not drooping

Slight dark spots on a few leaves — often caused by cold. Check if most leaves are still good

✗

Black, slimy, or collapsed — likely refrigerator damage. Cold destroys basil

✗

Mostly brown or sour/off smell

⚠️ Cold kills basil: Never bag basil near the refrigerated section. Keep it away from cold in your bag — it blackens fast.

💬

Send to Your Customer

Tap any message to copy it, then paste it straight into the app chat. Customers love a helpful shopper — and it shows up in your ratings.

🥑

Avocado — Not Ripe Yet

When only firm/green avocados are available

Hi! The avocados today are still a little firm — they'll need 1–2 days to ripen. Quick tip: pop them in a brown paper bag with a ripe banana or apple, fold the top closed, and leave them on the counter. The ethylene gas speeds up ripening naturally. They should be perfect in a day or two! 🥑

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🍌

Bananas — Ripen Faster

When only green bananas are in stock

Hey! Only green bananas available today — sorry about that! To ripen them faster: place them in a brown paper bag, fold the top shut, and set it on the counter (not in the fridge). They'll be ready to eat in 1–2 days. Adding an apple to the bag makes it even faster! 🍌

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🍓

Strawberries — Last Longer

Share proactively with any berry order

Your strawberries look great! Pro tip: don't wash them until right before you eat them — moisture is what makes them go soft and moldy fast. Store them dry in the fridge in their container (or lined with a paper towel) and they'll stay fresh 2–3x longer. Enjoy! 🍓

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🌿

Fresh Herbs — Keep Them Alive

Cilantro, parsley, basil — great for any herb order

Got your fresh herbs! To keep them fresh much longer: trim the stems and stand them upright in a glass with about an inch of water (like flowers). Cover loosely with a plastic bag and keep in the fridge. Basil does better on the counter away from cold. This can keep herbs fresh for up to 2 weeks! 🌿

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🍅

Tomatoes — Never Refrigerate

Great tip to share with any tomato order

Your tomatoes look good! Quick tip: store them at room temperature on the counter, stem-side down, away from direct sunlight. The fridge actually kills their flavor and makes them mealy. They'll taste so much better kept out! Use within 3–5 days. 🍅

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🥬

Salad Greens — Stay Crispy

For bagged salad, loose greens, or romaine

Got your greens! To keep them crisp longer: place a dry paper towel in the bag or container before storing. The towel absorbs excess moisture which is what makes greens go slimy. Swap the towel out every couple of days and they'll stay fresh nearly twice as long! 🥬

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🧅

Onions & Garlic — Storage Matters

For any allium order

Got your onions/garlic! Store them in a cool, dry spot with good airflow — a mesh bag or open bowl works great. Keep them out of the fridge and away from potatoes (they make each other spoil faster when stored together). Stored right, they'll keep for weeks! 🧅

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🍏

Substitution — Heads Up

When you have to swap an item out

Hi! I wanted to give you a heads up — I couldn't find [ITEM] that looked good today. I've substituted [SUBSTITUTE] which is the closest match I could find. Let me know if you'd prefer I skip it instead and I'm happy to remove it from your order! 🍏

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🔄

Smart Substitutions

When the exact item isn't there, here's what works.

Always message the customer before subbing. These are safest-bet options only.

🥑 No ripe avocadosMessage customer. Offer unripe ones they can ripen themselves. Never sub a different fruit.

🍅 No vine tomatoesRoma is the closest flavor sub. Beefsteak is a stretch — ask the customer first.

🫑 Wrong color pepperRed/yellow/orange are riper green peppers — sweeter, not a disaster. Still ask first.

🫐 No strawberriesBlueberries or raspberries are closest. Never sub an apple or hard fruit.

🌿 No fresh cilantroFlat-leaf parsley looks similar but tastes very different. ALWAYS ask the customer first.

🥬 No romaineGreen leaf lettuce is closest. Don't sub iceberg — it's a completely different item to most cooks.

🧅 No yellow onionWhite onion is almost identical for cooking. Red onion is notably different — ask first.

🥦 No broccoli crownsA whole head is fine — just more stem. Note it to the customer so they're not surprised.