The scientific definition of a fruit is ‘an organ that develops from the ovary of a flowering plant and contains one or more seeds.’ The culinary definition, however, limits fruits to those foods containing a high sugar content


Tomatoes are a type of berry, ranging in color from green, to yellow, to bright red. Large, green tomatoes can be fried. Vine-ripened tomatoes have the best flavor



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82-Fruits-Vegetables

Tomatoes are a type of berry, ranging in color from green, to yellow, to bright red. Large, green tomatoes can be fried. Vine-ripened tomatoes have the best flavor.
  • Green, Leafy Vegetables...
  • The light-green leaves of iceberg lettuce are tightly packed together; the heaviest heads being the most compact. Remove the core before storage for a longer shelf life. Both romaine and leaf lettuce are loosely packed; the leaves grow upward in bunches and their edges are slightly ruffled.
  • There are several types of ‘greens’ used in cooking, including mustard greens, escarole, and spinach. They usually have a more bitter, stronger flavor than the lettuces and are very high in nutrients.
  • Escarole →
  • Romaine
  • Red & green leaf lettuce
  • Seed Vegetables...
  • Green beans Haricot verts
  • Fresh beans include green beans, yellow wax beans, and French haricot verts (HAIR-ee-ko VAIR). They are all eaten in the pod… or long, outer shell.
  • Fava Beans Lima Beans
  • Broad beans are removed from the pod before cooking. They are toxic when raw.
  • Peas
  • Corn and popcorn, grown for its small ears and pointed kernels that explode when heated.
  • Root Vegetables...
  • Carrots contain a large amount of carotene, a pigment easily convertible to vitamin A.
  • The leaves and root of beets are both edible. Large beets may have a woody texture. Pickled beets are zesty.
  • When young and fresh, half-white, half-purple turnips range in flavor from very sweet to a little peppery; older ones can be hot and bitter. The flesh is white; the greens are edible.
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