GROUP - 7

FRU IT S A ND V E GE TAB L E S
FRUITS
- Botanically, a fruit is an organ that
develops from the ovary of a
flowering plant and contains one
or more seeds.
TYPES OF
FRUITS
BERRIES
- Are small, juicy fruits that grow
on vines and bushes worldwide.
Blackberries – are
similar to raspberry, but
are larger and shinier.
-peak season is mid-June
through august.

Blueberries - are small

and firm, with a true blue
to almost black skin juicy.
-peak season is mid-June
to mid-August.
Cranberries – another
native north American
food, are tart, firm fruit
with a skin.
-peak season is May
through October

Currants – are tiny, tart

fruits that grow on shrubs
in grapelike clusters.
-peak season is late
summer.
Raspberries – are
perhaps the most
delicate of all fruits.
They have a tart flavor
and velvety texture.
-peak season is late May
through November.
Strawberries – are
brilliant red, heart-
shaped fruit that grow
on vines.
-peak season is April
through June.
CITRUS
- Are acidic, with a strong aroma,
their flavors vary from bitter to
tart to sweet.
Grapefruits- are large
and round with a yellow
skin, thick rind and tart
flesh.

Kumuquats – are very

small, oval shaped,
orange colored fruits
with a soft , sweet skin
and slightly bitter flesh.
Lemons – the most
commonly used citrus fruits,
lemons, are oval-shape
bright yellow.

Limes – are small fruits with

thin skins ranging from
yellow green to dark green.
-peak season is during the
summer.
Oranges – are round fruits
with a juicy, orange colored
flesh and thin orange thin.
They can be either sweet or
bitter.
-peak season is December to
April.

Tangerines – sometimes
referred to as mandarins, are
small and dark orange. Their
rind is loose and easily
removed to several sweet
,juicy, aromatics segments.
EXOTICS
- Improved transportation has led
to the increasing availability
although sporadic and some areas.
Other exotic fruits, such as
breadfruit, durian, feijoa and
loquat.
Figs – are fruits of ficus
trees. They are small, soft,
pear-shaped fruits with
an intensely sweet flavor
and rich moist texture
made crunchy by a
multitude of tiny seeds.
-peak season is June
through October

Gooseberries – are
cultivated for culinary
purposes.
Guava – are small, oval
or pear-shaped fruit
with a strong
fragrance and a mild,
slightly grainy flesh.

Lychees – is a fruit of
a large tree native to
southern china and
southeast asia.
GRAPES
- Are the single largest fruit crop in
the world, due, of course, to their
use in wine making.
Red flames grapes – are
a seedless California
hybrid, second only in
importance to the
Thompson seedless.

Thompson seedless
grapes – Which are pale
green with a crisp texture
and sweet flavor.
- Peak season is from June
to November.
MELONS
- Like pumpkins and cucumbers,
melons are members of the
ground family. Sweet melon have a
tan, green and yellow netted of
furrowed rind and dense, fragrant
flesh
Cantaloupes-are sweet ,
with yellow-green netted
rind; a sweet ,moist ,flesh;
and a strong aroma.

Casaba melons – is a
teardrop-shaped sweet
melon.
-peak season is during
September and
October.
Crenshaw melons-have
a mottled, green-yellow
ridged rind and orange .
-peak season is August to
September.

Honeydew melons- are

large oval sweet melons
with a smooth rind that
ranges from white to
pale green.
-peak season is June to
October.
POMES
- Are tree fruits with thin skin and
firm flesh surrounding a central
core containing many small seeds
called pips or carpels.
Apples –be eaten raw out of hand, or they can
be used in a wide variety of cooked or baked
dishes.
• Types of apple:
• Rome
• Red Delicious
• Granny Smith
• Golden Delicious
• Mclntosh
• Gala
Pears – are an ancient tree fruit grown in
temperate areas throughout the world.
• Types of Pears
• Anjou
• Asian Pears
• Bosc
• Barlett
• Red d’ Anjou
TROPICALS
- Tropical fruit are native to the
world’s hot, tropical or subtropical
regions. Their flavors complement
each other and go well with rich
or spicy meat, fish and poultry
dishes.
Bananas – common yellow
bananas are actually the
berries of a large tropical
herb. Grown in bunches
called hands. They are about
7 to 9 inches long with a
sticky, soft, sweet flesh.

Dates – are the fruit of the

date palm tree , which has
been cultivated since
ancient times.
-peak season is October
through December.
Kiwis – sometimes known
as kiwifruits or chinese
gooseberries, are small
oval fruits about the size
of a large egg.

Mangoes – are oval or

kidney-shaped fruits that
normally weight between
6 ounces and one pound.
-peak season is May
through August
VEGETABLES
- Vegetables refers to any herbaceous
plant that can be partially or wholly
eaten. An herbaceous plant has little or
no woody tissue. The portions we
consume include the leaves, stems,
roots, tubers, seeds, flowers.
 TYPES OF
VEGETABLES
CABBAGES
- The Brassica or Cabbage family
includes a wide ranges of vegetables
used for their heads, flower or
leaves.
Bok choy – is a white –
stemmed variety of
southern chinese cabbage.
Broccoli- a type of flower ,
has a thick central stalk
with grayish-green leaves.
Broccoli rabe-is a leafy
green with a small florets
that look similar to
broccoli.
Brussels sprouts –the plant
produces numerous small
heads arranged in neat rows
along a thick stalk.
Cauliflower-is a king of the
cabbage family.
Head cabbages (green and
red)- the familiar green
cabbage has a large , firm,
round head with tightly
packed pale green leaves.
Kale-has large ruffled, curly
or bumpy leaves.

Kohlrabi – it looks rather

like a round root.

Savoy- has curly or ruffled

leaves.
Napa cabbage
– is widely used in Asian cuisine. it has a
stout ,elongated head with relatively
tightly picked.
FRUIT-VEGETABLES
- Botanists classify avocados,
eggplants, pepper and tomatoes as
fruits because they develop from
ovary of flowering plants and
contain one or more seeds.
Avocados – include several
varieties of pear-shaped
fruits with rich, high-
fat,flesh.
Eggplants – are either
round or long and thin, with
skin colors ranging from
creamy white to deep
purple.
Peppers – members of
capsicum are native to the
new world.
Sweet peppers- known as
bellpeppers, are thick
walled fruits available in
green, yellow, purple and
other colors.

Hot peppers – also known

as chiles, each chile actually
as a distinctive flavor from
mild and rich to spicy and
sweet to fiery hot.
Tomatillos – they are
bright green, about the
size of small tomato.

Tomatoes – are available

and wide variety of
colors and shapes.
GOURDS AND SQUASHES

-Are characterized by large,

complex root system with quick-
growing, trailing vines and large
leaves.
Winter squashes – they have hard skin
(shell) and seed neither of which is
generally eaten.
Summer squashes- they have softedible skin and
seeds that are generally not remove before
cooking
Chayotes – also known as
merliton or vegetable pear,
is a food staple through out
central America.

Cucumbers – they are

recognizable by their sharp
black or white spines and
quite bitter when raw
GREENS
The term greens refers to a variety
of leafy green vegetable that maybe
served raw but are usually cooked.
Collards -have a sharp,
tangy flavor and look like
a cross between mustard
greens and kale.
Mustard -it is known for its
assertive , bitter flavor.
Sorrel – is a abundant and
rather ordinary wild
member of the buckwheat
family.
Spinach- is a versatile
green that grows rapidly
in cool climates.
Swiss chard- is a type of
beet that does not
produce a tuberous root.
Turnip greens- the dark
green leaves are long ,
slender and deeply
indented.
 MUSHROOMS AND TRUFFLES
Truffles – are usually tubers that grow
near the roots of oak or beech trees
Mushrooms – are members of a broad category
of plants known as fungi. Mushrooms have a
stalk with an umbrella like top.
ONIONS
- Are strongly flavored ,aromatic members of the
lily family.
Bulb onions –Medium sized
yellow and white onions
are the most strongly flavor.
Garlic – a head of garlic is
compose of many small
cloves.
Leeks – their flavor sweeter
and stronger that scallions
but milder that common
bulb onions.
PODS AND SEEDS
- Include corn, legumes and okra.
They are grouped together here
because the parts consumed are all
the seeds of their respective plants.
Corn – is actually a grain, a
type of grass. Corn kernels
like peas are plant seeds.

Legumes – a large group of

vegetables with double-
seamed pods containing a
single row of seeds.
Fresh beans –used for their
edible pods, commonly
referred to as green beans,
string beans, runner beans
or snap beans are picked
when immature.
Dried beans-need to be
soaked in water before
cooking. Soaking softens
and rehydrates the beans
,thus reducing cooking
time.
ROOTS AND TUBERS
Taproots are single roots that
extend deep into the soil to supply
the above ground plant with
nutrients.
Beets- can be boiled , then
peeled and used in salads,
soups or baked dishes.
Carrots- it is long and pointed,
with a medium to dark
orange color and a mild ,
sweet flavor.
Celery root- is a large , round
root , long popular in
northern european cuisines.
Jerusalem artichoke –are actually
tubers from a variety of
sunflower unrelated to
artichokes.
Jicama –is actually a legume that
grows underground as a tuber.
Parnips- are taproots that look
and taste like white carrots and
have the texture of a sweet
potatoes.
Radishes –are used for their
peppery flavor and crisp
texture.
STALKS
Vegetables are stems with a high
percentage of cellulose fiber. These
vegetables should be picked while
still young and tender.
Artichokes – are the immature
flowers of a thistle plant
introduced to america by italian
and spanish settlers.
Asparagus – a member of the lily
family, has a bright green spears
with a ruffle of tiny leaves at the
tip.
Bamboo shoots-stripped of their
tough brown outer skins,the
tender young shoots of certain
varieties of bamboo are edible.
Celery-is now a common
sight in kitchens
worldwide.

Fennel –is a
mediterranean favorite
used for thousands of
years as avegetable , an
herb and a spice.
BABY VEGETABLES
– many fine restaurants serve baby vegetable tiny
turnips, finger-length squash, and miniature carrots
and petite heads of cauliflower.
STORING FRUITS AND
VEGETABLES
- Storing fresh fruits and vegetables properly is very
important. Safe storage can keep you from getting
sick from a food borne illness. Fresh fruits and
vegetables should be stored unwashed. However,
fruits and vegetables that are very dirty after
harvest can be rinsed and dried well before storing.
Wash them well with cool running water before
eating.
PROPER CARE AND
HANDLING OF
FRUITS AND
VEGETABLES
AT THE GROCERY STORE
• Purchase only high-quality fruits and vegetables. Bruised,
shriveled, or slimy produce may harbor harmful bacteria.
• Be sure the produce you buy has been kept refrigerated
or on ice. Most bacteria grow slowly, or not at all, at
temperatures below 40°F.
• Add perishable fruits and vegetables to your cart toward
the end of your shopping trip, so that they remain cool.
• In the shopping cart, keep meats, fish, and poultry in plastic
bags to prevent juices from dripping onto fruits and
vegetables. Make sure these items are packed in separate
bags at the checkout counter.
ON THE WAY HOME
• In summer, minimize the time that
food sits in the car. Plan ahead so
that grocery shopping is your last
trip of the day.
IN THE KITCHEN
• Immediately refrigerate perishable fruits and vegetables. Store
them in the refrigerator's crisper drawer to maintain quality and
safety.
• Put meats, poultry, and seafood in containers, then store them
below fruits and vegetables in the refrigerator. This will prevent
meat juices, which may contain harmful bacteria, from dripping on
your produce.
• Potatoes, tomatoes, pears, whole melons, and other fruits and
vegetables are sometimes stored at room temperature to maintain
quality or speed ripening. Keep these items in a clean, dry place,
away from areas where meats, fish, and poultry are prepared.
• Discard fruits and vegetables that have been stored beyond their
shelf life, or that are shriveled or slimy.
PREPARATION
• Wash your hands before preparing foods. Hands should be washed
thoroughly with hot, soapy water for 20 seconds before and after
handling fresh produce, raw meat, poultry, or seafood, as well as
after using the bathroom, changing diapers, or handling pets.
• Removing outer leaves or peeling may decrease the amount of
pesticide residues or harmful microbes on fruits and vegetables.
• Wash all fruits and vegetables with cool tap water to remove dirt
and residues. Some companies are marketing "produce-cleaning"
solutions, but these have not been proven more effective than plain
water in removing microorganisms.
• Scrub firm produce with a clean produce brush. Melons and
cantaloupes have been involved in several cases of foodborne illness.
Before slicing these fruits, the rind must be scrubbed thoroughly to
prevent the knife from transferring bacteria to the cut surface.
• Don't wash fruits and vegetables with household soaps and
detergents. These products have not been approved for washing
produce.
• Don't cross-contaminate. Use clean cutting boards and utensils when
handling fresh produce. Use one clean cutting board for fresh
produce and a separate one for raw meat, poultry, and seafood.
• Wash surfaces often. Cutting boards, dishes, utensils, and
countertops should be washed with hot, soapy water after coming in
contact with fresh produce or raw meat, poultry, or seafood.
• Cutting boards and countertops can be sanitized with a solution of
one teaspoon of chlorine bleach in one quart of water. However, be
aware of the hazards associated with storing and using bleach, and
do not apply the solution directly to fruits and vegetables.
• Refrigerate fresh produce within two hours of peeling or cutting.
Discard cut produce left at room temperature for more than two
hours.
SERVING
• Fresh produce should be held unrefrigerated on the
table no longer than two hours.
• At the serving table, don't let the outer rinds of
melon or cantaloupe touch freshly cut surfaces.
• Use a cooler with ice or ice gel packs to transport
or store cut fresh fruits and vegetables at picnics or
other summer events. Keep raw meats in a separate
cooler.
THANK YOU!