1. Fruit and vegetables  Fruit and vegetables are available all year round, due to improved technology, production methods and better transportation links.  Good quality fruit and vegetables can be preserved in the home by freezing, pickling and jamming

2. Organoleptic properties  Fruit and vegetables are used for their organoleptic properties  Colour  Texture  Flavour  smell

3. You should prepare fruit and vegetables carefully to reduce nutrient loss  Prepare them just before use  Peel them thinly or use with the skin  Chop into large not small pieces  Do not store in water  Cook quickly in a small amount of water  Eat the raw  Serve as soon as cooked.