1. Today in Foods 1 Notes on Fruits & Vegetables Mini-Lab Fruit Kabobs
Dilly Dippers (Vegetables & Dill Dip)
Essential Questions:
What is a drupe?
Is a tomato a fruit or a vegetable?
Standards:
C2 Implement safety & sanitation procedures
E2 Demonstrate a variety of health food preparation techniques.

2. CH.30 & 31 FRUITS & VEGETABLES
Types Storing
Nutrients Convenience
Buying Preparing

3. Types of Fruits Melons- cantaloupe, honeydew, watermelon
Berries- strawberries, grapes, blueberries
Citrus- oranges, lemons, limes, grapefruit
Pomes- apples, pears
Drupes- peaches, plums,
cherries, nectarines
Tropical- bananas, kiwi, papaya

4. Types of Vegetables Roots- carrots, beets, turnips
Stems- celery, asparagus
Tubers-potatoes
Leaves-spinach, lettuce, collards
Bulbs- onions, garlic
Flowers- broccoli
Seeds- corn, beans, peas
Fruits- tomatoes, cucumbers, eggplant

5. Nutrients Excellent source of vitamins, minerals & fiber.
Low in fat and sodium
No cholesterol
2-4 Fruits and
3-5 Vegetables=
5 A Day

6. Buying Fresh Produce Year Round or In Season Ways to Purchase Loose
Bag
Plastic Covered Tray
Unitized- held together

7. Buying Fresh Produce General Guidelines
Buy top quality for most nutrients and longest lasting
Buy only what you can store and use (1 week)
Inspect for damaged, spoiled, wilted, & bruised
Buy according to weight when possible

8. Buying Fresh Produce
MATURE- reached their full size and color but may not be ready to eat
RIPE- tender with pleasant aroma and fully developed flavors

9. Storing Fresh Produce
Don’t Wash until ready to use because the added moisture will speed up spoiling.
Most produce should be stored in the refrigerator. Some exceptions include: apples, onions, potatoes. These can be stored in a cool, dry place.

10. Convenience Forms Canned Fruits- have less fiber & more sugar
Frozen- thaw partially only or will be mushy
Dried- sweet & chewy
Canned Vegetables- often have added sodium (look for no salt added on the label)
Juice- look for 100% juice (not juice drinks)

11. Preparing Raw Fruits & Vegetables
Washing
Removes pesticide residues, dirt and germs.
Even if you are going to peel, wash first to prevent cross-contamination.
Cutting
Serve ASAP
To prevent darkening- coat with a form of ascorbic acid (Vitamin C) ex: lemon juice
Serving & Storing
If arranged ahead of time- cover & refrigerate
Use your imagination! Be Creative =
ex: Garnishes