Cantaloupe is king at this time of year. Most of the cantaloupe ($1 to $1.50 each) in markets right now is coming from the California desert; the west side of the San Joaquin Valley will be harvesting next. Those gorgeous musky melons are second only to watermelons in melon popularity -- and you can pick a good one with your eyes closed. Don't go looking for a soft stem end or squeezability. Those are signs of handling, not ripeness. Instead, simply pick one up. The heavier the melon is for its size, the more sugar content inside, and the more sugar, the more flavor. Take a sniff. If a cantaloupe doesn't smell like a cantaloupe, it won't taste like one either. At home, leave the melon on the counter, covered with a newspaper or a towel and let it ripen for a couple of days. Serve at room temperature for maximum flavor.
Michael Marks is the marketing manager for FreshPoint.
$1.25 to $1.50 each
Tips: These avocados have the best oil content of the year. They're ripening fast and tasting great. And mashed, they're great on sandwiches, in place of mayonnaise.
Coachella Valley, Bakersfield
$3.99 to $4.99 each
Tips: This is the perfect fruit for that Father's Day barbecue. It's not just juicy and refreshing, it's loaded with lycopene, which lowers prostate cancer risk.
49 to 79 cents each
Tips: The kiwis at markets now are a new crop from the Southern Hemisphere. First-of-the-season fruit is quite firm. Allow extra time for them to ripen.