Healthy Fruiting

Fruiting
fruits
Aubergine – firm, elongated, varying in size with smooth shiny skins ranging in color from purple-red to purple-black; inner flesh is white with tiny soft seeds; almost without flavor, it requires other seasonings, e.g. garlic, lemon juice, herbs to enhance its taste; may be sliced and fried or baked, steamed or stuffed. Varieties include baby, Japanese, white, striped, Thai.

Avocado – fruit that is mainly used as a vegetable because of its bland, mild, nutty flavor; two main types are the summer variety, which is green when unripe and purple-black when ripe, with golden yellow flesh; the winter ones are more pear-shaped with smooth green skin and pale green to yellow flesh; eaten as first courses and used in soups, salads, dips and as garnishes to other dishes, hot and cold.
Avocado – fruit that is mainly used as a vegetable because of its bland, mild, nutty flavor; two main types are the summer variety, which is green when unripe and purple-black when ripe, with golden yellow flesh; the winter ones are more pear-shaped with smooth green skin and pale green to yellow flesh; eaten as first courses and used in soups, salads, dips and as garnishes to other dishes, hot and cold.
Avocado
Courgette – baby marrow, light to dark green in color, with a delicate flavor becoming stronger when cooked with other ingredients, e.g. herbs, garlic, spices; may be boiled, steamed, fried, baked, stuffed and stir-fried.

Cucumber – a long, smooth-skinned fruiting vegetable, ridged and dark green in color; used in salads, soups, sandwiches, garnishes and as a vegetable.

Gourds (exotic) – include bottle gourds, chayotes (chow-chow), and Chinese butter lemons.
Marrow – long, oval-shaped edible gourds with ridged green skins and a bland flavor; may be cooked as for courgettes.

Peppers – available in three colors, green peppers are unripened and they turn yellow to orange and then red (they must remain on the plant to do this); used raw and cooked in salads, vegetable dishes, stuffed and baked, casseroles and stir-fry dishes.

Pumpkins – vary in size and can weigh up to 50 kg; associated with Halloween as a decoration but may be used in soups or pumpkin pie.

Squash – many varieties e.g. acorn, butternut, summer crookneck, delicate, hubbond, kuboche, onion. Flesh firm and glowing; can be boiled, baked, steamed o pureed.


Tomatoes – along with onions, probably the most frequently used ‘vegetable’ in cookery; several varieties, including cherry, yellow, globe, large ridged (beef) and plum; used in soups, sauces, stews, salads, sandwiches and as a vegetable. Tomatoes are also sundried for use when fresh tomatoes lack flavor.
Tomatoes – along with onions, probably the most frequently used ‘vegetable’ in cookery; several varieties, including cherry, yellow, globe, large ridged (beef) and plum; used in soups, sauces, stews, salads, sandwiches and as a vegetable. Tomatoes are also sundried for use when fresh tomatoes lack flavor.
Tomatoes
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