2. Fruits &Vegetables Search and Share FCS 8 th Grade – Session 2 Beatrice Middle School 2010-2011

3. Students Share... (mouse click for each step) Students: Researched a fruit or vegetable Listed information about history, nutrition, purchasing, storage, and how to use in daily diets Shared information by creating a PowerPoint, poster, fact sheet or demonstrated a kitchen tip. Shared a “taste” of their food Click and View a “snapshot” of their findings...

4. Students Share... Banana Cantaloupe Cape Gooseberry Corn Grapes Kiwi Mangoes Pears Persimmon Pineapple Pluot Pomegranate Potatoes Pumpkins Rhubarb Strawberries Tomatoes West Indian Gherkin Zucchini More...

5. Banana By: Austin and Adam Demo Fact: The banana plant is a giant herb.

6. Banana By: Joey and Nick

7. Cantaloupe By: Andrew Fact: Named for the gardens of Cantalupo, Italy High in Vitamin A and C

8. Cape Gooseberry By Ty and Austin Fact: Berries are tart and have a texture similar to cherries.

9. By Ty and Austin Cape Gooseberry

10. Sweet Corn By: Kaitlin Facts: When purchasing corn, always peel back husk to view corn. Store it in a cool place, because warm temperatures cause its sugar to turn into starch.

11. Grapes By: Ian and Sam Poster Fact: Concord grapes are native to North America. All other varieties were started from imported vines.

12. Grapes By: Ian & Sam

13. Kiwi By: Alli and Lauren

14. Kiwi By: Alli and Lauren Facts: Select firm kiwi High in potassium and Vitamin C Used as a meat tenderizer

15. Kiwi By: Kelsie and Rachel Facts: Remove the peel or not.

16. Mangoes By: Becca and Haley Demo

17. Mangoes By: Becca and Haley Facts: Good source of Vitamin A and C Add to a smoothie

18. Mangoes By: Dustin and Heath Facts: A slicer helps remove the large pit.

19. Pears By: Jarrett Facts: Keep pears in paper bag at room temperature until ripe. Refrigerate ripe pears.

20. Persimmon By: Derek Demo

21. Persimmon By: Derek Facts: Peel, then eat as a snack.

22. Pineapple By: Madie and Lacey Demo

23. Pineapple By: Madie and Lacey Facts: Choose pineapples with dark green leaves. Demo

24. Pineapple By: Nicole Facts: A slicer helps to remove the core and peel.

25. Pluot By: Ryan and Logan Facts: Hybrid of a plum and apricot

26. Pomegranate By: Kristi Demo

27. Pomegranate By: Kristi Facts: Select ones that are plump, round and heavy for their size. Be careful – they STAIN clothes easily!

28. Pomegranate By: Kim Facts: Separate the seeds from the white membrane.

29. Potatoes By: Bethany Cookus and Lucy Crowder Demo Facts: Potatoes are vegetables that grow in the ground as tubers (fleshy, underground stems). Over 4000 varieties exist

30. By: Bethany and Lucy Potatoes

31. Pumpkins By: Marcus Demo

32. Pumpkins Fact: The carving tradition started in Ireland,but they used turnips. By: Marcus

33. Rhubarb By: Chauncey and Ashten Demo/Poster

34. Rhubarb By: Chauncey and Ashten Facts: Fat free Cholesterol free Sodium free Low in calories High in Vitamin C A Vegetable

35. Strawberries By: Jordan Demo Facts: High in Vitamin C 200 seeds in an average berry

36. Tomatoes By: Jerica Kagy Fact Sheet Facts: Tomatoes are a fruit, but served and prepared as a vegetable. Tomatoes can be eaten raw or cooked. Used in soups, salsas and sauces. Ketchup is made from tomatoes

37. West Indian Gherkin By: Christian Fact: Similar to a cucumber

38. Zucchini By: Jarrett

39. Zucchini By: Jarrett Facts: Refrigerate 3-5 days Pick a small one, because large sized squash will have coarse, stringy flesh, and large seeds.

40. Fruits &Vegetables Search and Share Thanks to all students that shared their projects and were able to share their foods also! Resources Used: Dole 5aday Fruits and Veggies More Matters Keep It or Toss It Wegmans Tony Tantillo - Eat Fresh Stay Healthy Wordle