Greens Spinach, Collards, Mustard, Turnip Greens and Swiss Chard Usually cooked Most have strong flavors Allow 8 oz. per person before cooking Choose Young & Tender (Spring) or Frozen CHRM 1110 Vegetable, Starch & Protein Basics Session Three

Spinach (Fr. Épinard) Smooth & Curly (Savoy) and Semi-Savoy Frozen, Canned (Uck!) or Fresh Smooth or Baby…for fresh Salads…avoid cooking Savoy may need more cleaning…better for cooking CHRM 1110 Vegetable, Starch & Protein Basics Session Three

Collards Southern Food Cooked (for hours)with smoked or salted pork, onions, vinegar, s&P Served with “Pot-Liquor” Collard greens are a staple vegetable of southern U.S. cuisine and soul food. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens". They are generally eaten year-round in the South. Typical seasonings when cooking collards can consist of smoked and salted meats (ham hocks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and pepper (black, white, or crushed red). Traditionally, collards are eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year, as the leaves resemble folding money.[citation needed] Cornbread is used to soak up the "pot liquor", a nutrient-rich collard broth. Collard greens may also be thinly sliced and fermented to make collard kraut, which is often cooked with flat dumplings. CHRM 1110 Vegetable, Starch & Protein Basics Session Three

Mustard Greens Leaves of Mustard Plant (Seeds are used to make Dijon Mustard) Used similar to Collards CHRM 1110 Vegetable, Starch & Protein Basics Session Three

Turnip Greens Similar to Mustard Greens in Taste Used similar to Collards Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter. Smaller leaves are preferred; however, any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water. Varieties specifically grown for the leaves resemble mustard greens more than those grown for the roots, with small or no storage roots. Varieties of B. rapa that have been developed only for use as leaves are called Chinese cabbage. Both leaves and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking. CHRM 1110 Vegetable, Starch & Protein Basics Session Three

Swiss Chard Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed Flavor which is that of cooked spinach. CHRM 1110 Vegetable, Starch & Protein Basics Session Three

Fruits: Berries CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Berries Small, grow on bushes and vines Must Ripen ON THE VINE Do Not Wash in Advance CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Blackberries & Raspberries (Fr. Framboises) Thorny Vines Limited Commercial Production June-August CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Blueberries (Fr. Myrilles) Cultivated Var. are larger. Than wild Mid June to Mid August CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Cranberries Native American Grow in Bogs Always Cooked Labor Day- October CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Currants Tiny, Tart and Grapelike Red, Black & White Var. Black Currant=Crème de Cassis Common in Europe, less in US NOT the same fruit as Dried Currants CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Strawberries (Fr. Fraises) Avoid Large Berries Peak April –June Small Wild or Alpine “Fraises des bois” Intense Flavor and Aroma CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Fruits: Citrus CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Grapefruit (Fr. Pamplemousses) Cross between Orange and Pummelo White & Pink Varieties Usu. Eaten Raw CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Kumquats Raw or cooked May be eaten whole Sweet with Slightly Bitter flesh CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Lemons (Fr. Citrons) Range is acidity Commonly Used fresh, cooked, zested, oils Meyer Lemon Sweeter and Less Acidic CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Orange (Sp. Naranja) Juice Oranges Navel Oranges Blood Oranges Sweet, Dark Red Juice Seville Oranges Bitter for Marmalade, Grand Marnier & Curaçao CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Tangerine Var. of Mandarin Orange Clementine's also Easily Peeled, Eaten Fresh Also Canned CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Fruits: Exotics CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Figs Mission Figs White Adriatic Calimyrna CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Gooseberries Currant Family Plum Size to Berry Size Cape Gooseberry Tart, orange like flavor Raw, Jam, Desserts, Garnish CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Guava Small, oVal & pear-shaped Common in jams & preserves and Juices Common in Central America & Caribbean CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Lychees ,Rambutans & Longan China & SE Asia Fresh, juiced, preserves, ice cream and canned CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Mangosteen SE Asia Usually only Fresh CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Persimmon Raw or used in baked goods Usually only Fresh CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Pomegranate Native to Iran (Persia) Sweet & Sour Seeds Pomegranate Juice CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Prickly Pears Fruit of Cactus…Thorns! Mild Water Melon Taste CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Star Fruit or Carambola Not peeled or seeded Commonly a Granish CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Rhubarb A veg, not a fruit Cooked like a fruit Leaves are toxic Sweet and Sour Strawberry like flavor CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Grapes (Fr. Raisins) No 1 Fruit (for Wine) White (green) and Black (red) varieties. Most flavor and Color in Skins Mostly eaten Fresh or used in wines Raisins…Black are Sun-Dried, Golden are dried with Sulfur Dioxide CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Melons Gourd Family 2 Types: Sweet & Water Need Vine Ripening CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Melons Cantaloupes (Musk Melon) Casaba Honeydews Crenshaw Santa Claus 2 1 3 4 5 CHRM 1110 Vegetable, Starch & Protein Basics Session Six

Apples (Fr. Pomes) Some Best for Eating Some Best For Cooking Some Tart Some Sweet About 2500 Varieties in US, 7500 Worldwide CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Red Delicious vs. Golden Delicious Iowa in the 1870’s Sweet and Juicy Soft to Mealy Best eaten Fresh or in Salads W. VA., around 1890 Sweet Semi firm Fresh, Baked or in Salads CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Rome vs. Granny Smith “Baker’s Buddy” Rome Ohio, 1800’s Mild Tart Firm Baking, Pies & Sauces Australia Very Tart All-Purpose CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Gala & McIntosh To the US in 1970’s Crispy, Juicy, Very Sweet Fresh & Salads 1811 Juicy, Tangy & Tart Fresh or Applesauce CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Anjou Pears (Fr. Poires) Sweet/Firm Keep Well Eating & Poaching CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Bosc Pears Buttery Dry Poaching & Baking CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Bartlett Pears V. Sweet & Buttery Juicy Tender Texture Fresh, Salads & Canned CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Asian Pears Or Chinese Pear Pear Flavor Apple Texture Fresh, and Salads CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Quince Cooked Only Stews, Jellies, Marmalades & Pies Sweet when cooked CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruits: Stone Fruits or Drupes CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Apricots (Fr. abricotsP Cultivated in India over 5000 year ago Fresh, poached , stewed, baked or candied Fruit compotes and sauces for meats Short-season and don’t ship well CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Cherries (Fr. Cherses) Two Types: Sweet. Eaten fresh, making maraschino or candied Sour (tart). Canned or frozen CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Peaches (Fr. Pêches) & Nectarines Two Types: Freestone, best fresh Clingstone, used for canning Peaches are fuzzy Nectarine are Smooth CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Plums (Fr. Prunes) Fresh, baked, poached, pies, cobblers, tarts, jams, preserves, salads and compotes Some varieties are dried to produce prunes CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruits: Tropicals CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Bananas (Fr. bananes) Available year-round Picked Green Ripen at RoomTemp. CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Plantains “Cooking” Bananas Starchy Used Green and Ripe Fried plantains or “tostones CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Dates From the Date Palm Appear Dried CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Kiwis Sweet Bland Added for Garnish CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Mangoes (Fr. Mangues) Spicy, Sweet & acidic Fresh, Puréed, used in drinks, sauces, etc CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Papayas Fresh, Puréed, used in drinks, sauces, etc Edible Seeds Papain Meat tenderizer Digestion Can’t use in Gelatin unless cooked CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Passion Fruit Fresh, Puréed, used in drinks, sauces, etc Edible Seeds Sweet, rich and citrusy CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Pineapples (Fr. Ananas) Fresh, Puréed, used in drinks, sauces, grilled, baked, used in stir-fries, soups and stews Bromelin enzyme like papain CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruit: Nutrition 75-95% Water Low in protein and fat Low in calories Good to excellent sources of fiber Good source of energy from sugars Citrus, Melons and strawberries High in Vitamin C Deep yellow and green fruits, (apricot, mangoes, kiwi) high in Vitamin A Bananas, raisins, & figs high in Potassium CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruits: Purchasing Grading Voluntary at Wholesale Based upon shape, color , texture and defects US Fancy, US No.1, Us. No. 2, US No. 3 Lower grades may be used for sauces, jams, jellies or preserves CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruit: Ripening Ripe fruit is soft, sweeter, less tart (less acid) When starch is converted into fructose and glucose, gives fruit sweetness, flavor and aroma Further ripening leads to breakdown of fruit CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruit: Ripening Figs and Pineapple only ripen on the plant Bananas, pears & peaches continue to ripen off the plant Chilled, slows down respiration, ripening Ethylene gas naturally emitted by fruits Used to ripen fruit CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruits: Purchasing Sold by Weight or Count Ex. “96 count” lemon per 30 pound case Packed in Crates, Bushels, Cartons, cases, lugs or flats. CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruit: Storage Irradiated Acidulation For Enzymatic Browning Do Not Store in Acidulated Water Storage in sugar or salt solution (pickling) Canned Frozen Dried CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Dried Fruits Loss of moisture, Concentrates flavor Extends Shelf Life Treatment with sulfur dioxide to prevent browning., ex raisins vs. golden raisins Allergies to Sulfur CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Juicing Juice: the liquid from any fruit or vegetable Nectar: diluted sweetened juice from pure juice too thick to drink (banana, apricot, etc.) Cider: mildly fermented apple juice CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Preserving Concentrate: fruit paste without gel Jam: fruit gel from fruit pulp and sugar Jelly: fruit gel from fruit juice and sugar Marmalade: citrus jelly with citrus peel added Preserve: fruit gel with pieces of whole fruit CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Preserving Fermentation Next to drying, the oldest form of preservation CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruit: Cooking Broiled and Grilled CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruit: Cooking Baked and Sautéed CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruit: Cooking Stewed Compote: Fresh or dried fruit cooked to a thick consistency CHRM 1110 Vegetable, Starch & Protein Basics Session Seven

Fruit: Cooking Deep-Fried Poached CHRM 1110 Vegetable, Starch & Protein Basics Session Seven