Eat your fruits and vegetables! Here are some grocery store tips from Lisa Lillien's Hungry Girl book.

• When buying dressing at the market, always read labels very carefully. Even those labeled "light" or "reduced'fat" can contain tons of fat and calories.
• Pineapples should be brightly colored with fresh-looking, deep green leaves, and should be free of bruises and moldy spots. They should also have a sweet smell at the stem. FYI, a ripe, uncut pineapple will last for about 4 days at room temperature or in the fridge.
• Color has nothing to do with how ripe or unripe an apple is. Bruise-free apples are best. Also, don't wash apples until you're about to eat them. Believe it or not, washing apples makes them spoil faster.
• Choose a peach with an orangy-red color, as opposed to one with a yellowish hue. if you can gently squeeze the peach without breaking the skin, it is ripe and ready to eat. If you choose a hard peach, it will ripen in a few days. And remember, peaches bruise super-easily, so take special care when handling them.
• Yep, avocado is a fruit. When looking to choose a ripe avocado, gently squeeze it. There should be a little bit of give. If you squeeze it and end up with a handful of guacamole, your bumpy friend is over-ripe!
• Look for a butternut squash that's firm and heavy for its size. And go for a dull surface rather than a shiny one. Avoid butternut squash that has a soft rind, is moldy, or has water-soaked areas. The season for butternut squash (a winter squash) is August through March. Just know that you'll get the best picks between the months of October and November, because that is the peak season for winter squash.

Good luck on your next trip to Pick N Save, Sentry, Sendik's or Whole Foods!!