Eggplant

Peak Season: August to September

Perfect Pick: Good weight to them with tight, shiny, wrinkle-free skin. When they're pressed, look for them to be springy, not spongy. The stem and cap should be forest green, not browning.

Handle with Care: Store eggplants in a cool location (not the fridge) for 3 to 5 days. Eggplants are quite sensitive to the cold.

The Payoff: Chlorogenic acid, a phenol antioxidant that scavenges disease-fighting free radicals.