Fruits and Vegetables

1. Fruits and Vegetables

2. Tubers • Potato • Roots • Beets • Turnips • Carrots • Radishes • Bulbs • Onion • Garlic • Stem • Celery • Mushrooms • Asparagus (stem) • Seeds • Beans • Peas • Corn • Flower • Cauliflower • Broccoli • Asparagus (tops) • Leaves • Brussel sprouts • Cabbage • Lettuce • Fruit • Tomato • Green pepper • Squash • Cucumber Botanical Names-Veggies

3. Red • A, C, Thiamin (B1) iron • Green • A, B, C, iron, calcium • White • B, C, iron, calcium • Yellow • A, B, C, calcium • Other nutrients • Chlorophyll, carbohydrates, incomplete proteins Color=nutrients

4. Pome • Apple, pear, kiwi • Drupe • Peach, nectarine, apricot, cherry, plum • Berries • Raspberries, strawberry, grape • Citrus • Grapefruit, lemon, orange, lime • Melon • Casaba, cantaloupe, watermelon • Tropical • Banana, mango, pomegranate, avocado, pineapple Botanical Names-Fruits

5. Crisp • Bright color • Firmness • Soundness • Absence of bruises and decay • Not overripe Selecting Fresh Veggies

6. Buy • Firm to the touch, the right color, well-shaped, heavy for size, aromatic, in good condition • Avoid • Too soft or too hard, green or underripe, damaged, bruised, decayed, mildewed, discolored Selecting Fresh Fruits

7. Canned: • They can be whole, sliced, or in pieces. • Come packed in juice or light, heavy or extra heavy syrup • Packed in cans or jars • Purchase the size container that meets your needs • Usually less expensive than frozen or fresh • Cost depends on brand, can size, quality, and packing liquid • Jars free from dents, bulges, leaks • Cover and store in separate container after opening More selection tips

8. Dried Fruit • Most common: raisins, prunes, dates, and apricots • Other common fruits: apples, peaches pears, figs, pineapple, bananas, and papayas • Come in boxes or plastic bags • Larger fruits generally cost more than smaller fruits • Choose fruits that are fairly soft and pliable • Store unopened in a cool, dry, dark place • After opening store in air tight containers. More selection tips

9. Frozen: • Available sweetened and unsweetened • Whole or in pieces • Most common: blueberries, raspberries, strawberries, and cherries • Most come in plastic bags, and paper/plastic cartons • May lose texture quality during freezing • Less expensive than fresh • Cost depends on brand, packaging, size, added ingredients such as sweetener • Choose clean, undamaged, and frozen solid • Store in coldest part of freezer • After thawing store in tightly covered container in refrigerator • Use as soon as possible and do not refreeze More selection tips

10. Fresh Fruits • Underripe • Room temperature or brown paper bag until ripened • Bananas • Uncovered at room temperature • May be refrigerated-skin may darken, but they are still good • Berries, Cherries, Grapes • Remove any that are damaged, refrigerate in perforated plastic bag or container, shallow container, refrigerator crisper • Use as soon as possible Storing

11. Citrus • Room temperature or refrigerator • Other ripe fruit • Refrigerate in crisper or in a perforated plastic bag • Melons should be in a closed container or plastic bag • Cut fruit • Refrigerate in airtight container or plastic bag Storing

12. Vegetables • Potatoes • Cool, dark, dry place • Do not refrigerate • Onions • Cool, dry, area • Basket or loosely woven bag for air circulation • Do not refrigerate • Do not store with potatoes Storing

13. Other vegetables • Perforated plastic bags, airtight containers, refrigerator crisper • Let tomatoes ripen before refrigerating Storing