Bonophool Banerjee

IDENTIFICATION, FABRICATION AND COOKING OF VEGETABLES

Introduction

From the earliest days as a species, mans primary source of food has been plants. Indeed they

are the ultimate nourishment for all animals. Unlike animals plants can synthesize organic

materials from the minerals, air and sun light and so they are the true origin of proteins,

carbohydrates and other complex molecules to animals life.

As people are becoming more conscious of healthy eating, the serving of a variety of correctly

cooked, colourful, attractively presented vegetables becomes increasingly important. This can

be achieved in a variety of ways: a small selection of vegetables served on a separate plate to the

main course is popular when appropriate, as is the practice of placing dishes of vegetables on the

table for customers to help themselves. There are also people who would welcome a small

selection of vegetables served as a separate course.

The term vegetable refers to all parts of plants that can be eaten raw, cooked, or preserved in

Some form. As a foodstuff vegetable play an important role in the diet of human being. They

provide mineral, vitamin and flavors not available in the meats and fruits. We must keep 2 goals

in mind while dealing vegetable: Be aware of all the vegetables available and know about their

texture, nutrition, flavor, and their keeping quality. Learn the method of preparation so that we

can take care of the flavors, texture, color and nutrition.

As fast world-wide transport is now the norm, the more exotic vegetables, which were previously

unknown are now available and caterers, should learn how to prepare, cook and serve them.

However, these should not replace but, rather, supplement freshly picked and cooked local
produce, which will always be popular if correctly cooked, of good colour and attractively

presented.

When preparing vegetables they should be cooked as close to service time as possible, or

prepared and blanched without over cooking. Over cooked vegetables lose their colour and

vitamin and nutrient content.

On an average fruits and vegetables contribute 1% of our daily intake of fat, 7% proteins, 10%

calories, 20 % niacin, thiamine and iron, 25% of magnesium, 35 % vitamin B 6, 50% vitamine A

and 90% of our vitamin C. In other words they are the prime source of our body requirements.

CLASSIFICATION OF VEGETABLES

The vegetables are classified in to different categories like vegetable grown bellow the ground

and vegetable grown above the ground. Again another way of classify it is as follows:

Types of Varieties:

1. Roots

2. Green vegetables

FOOD VALUE

Root vegetable is useful in the diet because they contain starch or sugar for energy, a small but

valuable amount of protein, and mineral salts and vitamins. They are also good sources of

cellulose and water.

The food value is not the same as for the root vegetables, because no food is stored in the leaves,

therefore little or no protein is present in green vegetables. They are rich in mineral salts and

vitamins, particularly vitamin C and carotene. The greener the leaf the more the amount of

vitamine present. The chief minerals are calcium and iron.

PURCHASING POINTS:

ROOTS:

1. Must be clean of all soil.

2. Must be firm, round and clear of any spade marks.

GREEN VEGETABLES:

1. They must be absolutely fresh.

2. The leaves must be bright in colour, crisp and not wilted.

3. Cabbage and Brussels sprouts should have tight growing leaves and must be compact.

4. Peas and beans should be crisp and of medium size. Peas pods should be full and beans should

not be stringy.

5. Blanched stems must be firm, white, crisp, and free from soil.

Composition and nutritional value

Most vegetables have a very high water content, a low calorific value and contain many of the

substances vital to mans health; mineral salt, vitamins organic acids, carbohydrates, fiber and

very low quantity of fat.The proportion of these elements varies from one vegetable to another.

Potato is very rich in starch; marrow has very high water content, while carrot, corn and onions

contain a high degree of saccharose. Vegetable plants whose fruits we eat are rich in potassium

leaf and flower are rich in iron. With the exception of legumes, which have a high protein

content, vegetables have only traces of proteins, varying from 1% to 4%. Vegetarians must

ensure that they eat plenty of legumes, preferably at the same time as cereals, which maximize

the absorption of proteins. Not all vitamins are present in the vegetables. Vitamin A and C

predominate and together with mineral salt are found mainly in the larger, older and, and external

leaves which are too often discarded. A proportion of vitamin content is also liable to be lost if
the vegetables are not used fairly soon after harvesting. Prolonged soaking in water and certain

cooking methods further deplete their nutritional value. All vegetables contain organic acids,

which are of crucial importance in maintaining the alkaline balance in our bodies, and in

helping to eliminate toxic substances; they neutralize the acids, which we produce as a result of

physical and psychological stress and help to counteract the harmful side of the diet too high in

protein and animal fat.

Fiber, in form of cellulose and lignin, simply work its way down the digestive tract and is not

absorbed into the blood stream. This does not mean that we can do without these substances; as

by their mere presence these substances can help the body to eliminate potentially carcinogenic

substances present in certain food. They also help to lower the level of glucose and fatty acids in

the body. And prevent chronic constipation and its consequences.

Legumes have special properties unlike other vegetables they have a high-energy value being

rich in carbohydrates. THIS IS VEGETABLE PROTEIN often referred to as noble protein,

which is much suited to mans digestive system than animal protein. Vegetables may be called

poor mans meat because they are so cheap and plentiful but an increasing number of people who

can well afford to pay for the most expensive cut of meat are opting for this healthy alternative

for some, if not all, of their meals.

STORAGE

1. Roots should be emptied out and stored in bins and sacks.

2. Green vegetables should be stored in well-ventilated racks.

3. Salad vegetables must be stored in a cool place.

Classification:

Broadly the vegetables can be divided in the following categories family wise:

1. Roots and Tubers 2. Pods, Seeds And Corns 3. Fruit vegetables. 4. Gourds And

Squashes 5. Greens and Salad Greens 6. Cabbage and Brassicas 7. Mushrooms and

Truffles. 8. The Onion family 9. Stalks and Shoots 10. Pulses

ROOT AND TUBERS: It grows underground and include potatoes, sweet potatoes,

yams, carrots, turnips, parsnips, celeriac, beetroot, Jerusalem artichokes, kohlrabi

( technically a cabbage), salsify, red and white radishes and mooli are also root

vegetables. Root vegetables need to be cleaned well to remove soil, which can be a

source of contamination. The bacteria Clostridium Perfingens and Bacillus Cereus are

present in soil and are very harmful.

Most root vegetables are store well in a cool ,dark place. Most of them need to be cooked

until just tender and general rule is to start cooking in cold water, bring to boil and

simmer until tender to avoid breaking up. Roots and tubers are extremely versatile and

can be cooked in many ways: steamed , boiled and mashed , sauted, baked , fried or

gratinated. Their higher water content makes them ideal for microwave cooking. Most of

them needed to be peeled before cooking although young potatoes and carrots can be

trimmed and scrunned.

Key points

Do not refrigerate potatoes as low temperatures cause the flesh to blacken.

Potato turns green and become toxic if exposed to bright light .This is called Solanin. So

store them in a cool dark place.

 Potatoes discolour when exposed to air, so if preparing ahead, peel and drop into a bowl

of cold water till the actual cooking begins. The discolouration is the work of an enzyme

known as Polyphenoloxidase, which oxidizes phenolic compounds in the tissue and

causes them to condense into brown or grey polymers.

Black Salsify Turnip Carrot Parsnip

Beetroot Kohlrabi Celeraic Swede

Jerusalem Artichoke Yam

 Icicle Black Mouli Scarlet Globe French Breakfast

Salad Potato Blue Potato Orange Sweet Yellow Sweet

All Purpose yellow All Purpose white New potato Baking potato
 PODS, SEEDS AND CORNS : This group of vegetables are the seeds of their plant;

sometimes only the seed is eaten like green peas, otherwise whole pods are eaten like

mange-tout. Although the corn is technically a grain, the kernels are the actual plant

seeds. These vegetables are generally high in protein and carbohydrates.

Beans and pods are the vegetables with double seamed pods containing a single row of

seeds; this group contain a huge variety of green beans from round the world. In spite of

regional differences, most of them are prepared and cooked in similar ways. Shelled peas

and beans like garden peas and fresh broad beans are removed from the pods to eat

fresh.Others are left to dry.The best examples are

Broad Bean: Can be used as a salad item, mainly used as a hot vegetable dish.

French Bean: Used as a hot vegetable dish.

Runner Bean: Large ones can be stringy and tough.

Mange tout: Crisp flat underdeveloped pea. Stir-fried or sauted.

Peas: Should be firm and crisp, sugar snap peas should be cooked like Mange tout.

Kenya Beans: Similar to French bean but grown in Kenya.

Key points

Green vetables , unlike root vegetables, are best cooked by dropping into boiling salted

water and boiling rapidly for 2 to 10 minutes until just tender. Remove and refresh them

in cold water which make them crisp, crunchy with a bright colour by arresting the carry

over cooking.

To prepare okra, do not wash them until ready to cook. Use a small sharp knife , trim off

the stem evenly. Avoid piercing it. Always choose a non corrosive pan to avoid

discoloration.
 While boiling corn in boiling water., add 1 tablespoon of sugar and boil about 5 minutes

to make bright white in colour.

Dragon tongue beans Snap beans

Haricot verts / French Beans Italian Runner beans

Sator Wax beans

Chinese long beans Fresh peas

 Fresh Fava beans Fresh lima beans

FRUIT VEGETABLES: Botanically speaking , tomatoes, aubergines, sweet peppers,

avocados, pumkin, squashes are fruits , but are usually treated as vegetables in the

kitchen. Each of them require different preparations and cooking techniques. Although

each of them can be used as principal ingredient and can also be used as background or

flavouring for other ingredients.

Vine ripened tomatoes have an intense perfume and superior flavor and texture but they

are extremely fragile and do not travel well.. They are only available during the summer

and in early autumn. Green house and hydroponic tomatoes ( grown in water without any

soil) often look good but lack of flavor, but they are available year round. There are many
 varities of tomatoes available, renging from the giant beefsteak tomato to thumb nail

sized cherry tomatoes.

Other fruit vegetables types are

Tomato: Should be ripe and red, Cherry, Beefsteak, Plum.

Avocado: Must be ripe; soak in Lemon juice after preparing.

Aubergine: Egg plant, when prepared sprinkle with salt, removes excess water.

Cucumber: Used in salads, baby cucumbers are called Dills.

Capsicum: Peppers, green, yellow, red, black, white, orange.

Courgette: Also known as by their Italian name Zucchini.

Okra: Also known as Ladies fingers.

Baby Sweetcorn: Good source of Vitamin C & B1.(Marrow and Courgette are also

known as a fruit).

Key points

How to prepare tomatoes for Blanching?

Remove the eye of the tomato by using a sharp small knife.

Score the bottom of the tomato by making an X, just penetrating the skins.

Drop the tomatoes into the rapidly boiling water for 10 to 20 seconds depending upon the

ripeness. Remove and refresh in iced water.

Remove the tomatoes and peel off the skin.

Cut each tomato into halves and squeeze out the seeds. Use the knife to scrape out any

remaining seeds or quarter each tomato and with asharp knife remove the seeds. Slice or

chop as recipe directs.

 Tomatillo Cherry tomato Grape tomato

Green tomato Teardrop tomato Plum tomato

Vine tomato Globe egg plant Apple eggplant

 Indian eggplant English cucumber Japanese cucumber

Yellow pepper Green pepper Red pepper

 Pimento Okra Babycorn

Cayenne pepper Jalapeno pepper Poblano chilli

 Avocado Yellow zucchini

Green zucchini

GOURDS AND SQUAHES: Squashes are the members of the gourd or Cucurbitaceae

family which contains hundreds of varieties round the world. Gourds tend to be found in

warm regions such as Africa and India, but most squashes are the native to America.

There are many varieties in ahuge range of colours, shapes and sizes but for the cook they

can be divided into summer squashes and winter squashes.

Key points

Winter squash come in many sizes and shapes, but all have hard outer rinds that surround

sweet, often orange flesh. Winter squash arrive late in the growing season and they have

a long shelf life, so they've long been a staple in winter and spring, when other vegetables

are harder to come by. Unlike summer squash, winter squash must be cooked. They're
 usually baked or steamed, and then sometimes pured. Select squash that are heavy for

their size.

Summer squash , characterized by courgette, is soft skinned with a mild tender flesh.

Unlike winter squash, summer squash can be eaten rind, seeds, and all. They can be

lightly cooked by boiling, steaming or stir frying. Larger varieties can be hollowed out

for stuffing. The different varieties vary in size, shape, and color, but they can be used

interchangeably in recipes. Select summer squash thats small and firm.

Acorn squash Banana squash Butternut squash

Golden nugget squash Pumkin Spaghetti squash

Turban squash Chayot Globe squash

Pattypan squash Scallopini squash

Indian bitter menon Chinese okra

Fuzzy melon Winter melon

 GREEN AND SALADGREENS: Green refer to the white variety of green leafy

vegetables, some of which can be eaten raw, but which are often cooked. Greens are

eaten in most countries round the world. Some green like mustard greens, sorrel, spinach,

watercress and turnip greens have astrong peppery flavour. Other greens like lettuce

lettuces and salad greens are always eaten raw. Green can be roughly divided into 2

categories; hearty greens( most oftely cooked) and salad greens ( most commonly

eaten raw). All greens have a very high water content and shrink drastically when

cooked . Allow at least 225 grms / portion if the greens are cooked.

Hearty greens: Many of these sturdy leafy vegetables ( sometimes called pot herbs) can

be eaten raw in salads when they are young and tender, but they are rarely found at this

stage. Most of them are older and tougher and need cooking to tenderize them and soften

their robust flavour.

Salad greens: The major salad greens, lettuce can be divided into crisphead and

butterhead or soft leaf salads. Trim off the root and wash well. Always dress salads gently

at the last minute, so dressing does not wilt the leaves.

Key points

Preparing greens: Wash all greens well to remove any sand and grit. Immerse in a sink

or bowl of cold water and soak for 3-4 minutes. Gently lift out of the water into a
 colander to drain. Repeat several times until no sand or grit remains on the boyyom of the

sink or bowl, shake well and pile leaves in a colander.

Remove any large ,tough stalks from spinach , kale or other greens by gripping the leaf

with one hand and pulling stalk up and away from the leaf

Some greens like spinach only take seconds, while others benefit from longer cooking. To

cook spinach , put the leaves in a saucepan with just the water which clings to the leaves

from washing. Set over amedium heat and cook gently until just wilted for 2-3 minutes

or stir fry in a little butter or oil until wilted for 1-2 minutes. To blanch, dip in to boiling

water for 30 seconds followed bt refreshing in ice chilled water. If using spinach or other

greens in another preparation such as creamed spinach or a braised dish, turn into a sieve

and pass out as much liquid as possible with a wooden spoon. Use leaves whole or chop

as recipe directs.

Types of leafy vegetables:

Rocket lettuce Belgian endive Bibb lettuce

 Boston lettuce Cress Curly endive

Dandilions Red endive Iceberg lettuce

Lollo rosso Radicchio Romaine lettuce

Kale Kohlrabi greens Sorrel

 Spinach Malaber spinach Mustard greens

CABBAGE ABD BRASSICAS: Cabbage is a member of Brassica family , one of the

oldest vegetables cultivated by man. There are many kinds of cabbage, mostly

characterized by round heads pf compact leaves, though some are flattened, elongated or

more loosely packed. It is generally a cold weather vegetables, inexpensive , widely

available and easy to prepare and cook. It can be eaten raw as in coleslaw, pickled as in

sauerkraut or cooked in wide variety of ways. Do not over cook cabbage , as it becomes

soggy and has a very unpleasent smell. Look for a cabbage, heavy for their size,

discarding any tough outer leaves.

White cabbage sometimes called round or Dutch cabbage., is the most common.

Usually trimmed off its darken , tough outer leaves. It has a pale green head and solid

core with robust flavour. It can be shredded for crisp salads or coleslaw, stirfried,

braised , boiled , simmered in soups or stuffed. Savoy cabbage or curley cabbage has

slightly looser leaves and a purple tinge and is more delicate in flavour.
 Red cabbage has a brilliant purple colour and and slightly sweeter taste. It needs longer

cooking time than white cabbage and is often braised with onion and apple to accompany

duck or games. An acid such as vinigar is usually added to set the colour. A little sugar

usually complements the acid, giving it a sweet and sour flavour.

Chinese cabbage has pale greenish yellow elongated leaves. It is milder in flavour than

white cabbage, can be eaten raw or cooked and is an ingredient in many Chinese stir-

frier.

Key points

Brussels sprouts are the miniature cabbages originated in Belgium where they are grown

on thick stalks. Rarely eaten raw. They have a strong nutty flavour, which goes well with

games, ducks and other rich meats. They are some times braised with cashewnuts and are

a traditional accompaniment to Christmas turkey. Boil or steam until just tender for 7-10

minutes.

Broccoli and cauliflower are the members of the cabbage family. Both of them have

tightly grouped flower buds coming from a single stalk. They can be eaten raw in salads

and crudit platters or cooked in a variety of ways, whole or separated into florets. Boil or

steam florets until tender for 5-10 minutes.

Bok choy Brussels sprouts Flowering kale

Green cabbage Kohlrabi Napa / Chinese cabbage

Red cabbage Savoy cabbage Broccoli

Cauliflower Broccolini broccoli Romanesco

MUSHROOM AND TRUFFLES: Mushrooms, the members of the fungi family are one

of the oldest food eaten bt man. There are many different varieties which vary in size,

colours and flavours but all have a central stalk with an umbrella shaped cap. There are

two types of mushroom; cultivated and wild. Most of them are prepared and cooked in
the similar ways. The cultivated mushroom or common white mushroom has been

successfully produced since the late 1800s. Very young, closed cap mushrooms are

called button mushrooms. They are mild in flavor and widely available all round the

year. Flat mushrooms, sometimes called field mushrooms or Portabella are ideal for

grilling. A growing number of previously wild varieties are now being cultivated.

Mushrooms like Shitake, Enokitake, Cloud ears and Oyster are all now widely

available.

Wild mushrooms are found all over the world, most frequently in late summer and

autumn, in many woods and fields providing the perfect conditions. The flavor is

intensely earthy and should always be cooked before eating. Many mushrooms can be

dangerous, so do not pick or gather wild mushrooms unless you are accompanied by an

expert. Wild mushrooms such as Morels, Cepe or Porcini and Chanterelles are all

expensive, but so highly flavoured that a little goes a long way. Some of them are

available in dried form.

The most famous fungi are the truffle. This pungent, black treasure is really a tuber,

sniffed out of the oak forest of French Perigord (black) and Italian Piedmont (white)

by pigs or dogs.

Truffles have fascinated people for thousands of years. Their attraction is a tantalizing

taste and aroma, which once experienced, can never be forgotten. The taste and aroma of

commercially collected truffles is so intense that they are used as a flavoring instead of a

separate dish. Magical powers and virtues have even been attributed to truffles. They

have been collected for at least 3600 years. Growing underground, they are difficult to

find and very expensive as a result.

 Key points

Cultivated mushrooms should not be washed before using. If they are very earthy or

sandy , plunge quickly in cold water, drain and dry immediately. Trim the stalks.

Wild mushrooms are often very sandy and do need washing.

Morels sometimes need soaking to draw out sand.

Use a stainless steel knife for cutting mushroom to avoid discoloration .

Sprinkle with little lemon juice to prevent darkening if preparing ahead or chopping a

large quantity.

Wrap fresh mushrooms loosely in Kitchen paper and refrigerate for up to 3 days . Do not

store in plastic bags as the moisture will cause rapid deterioration.

Abalone cap mushroom Black trumpet mushroom Clamshell mushroom

Cloud ear mushroom Enoki mushroom Hedgehog mushroom

 Morels Porcino Portobello mushroom

Shiitake mushroom Truffles Button mushroom

Oyster mushroom Chanterelle Lobster mushroom

 THE ONION FAMILY: This strong flavoured , auromatic vegetables are the members

of the Lily family. Onions, Spring onions, Leeks, Shallots, Garlic are sometimes used as

vegetables but are most often used as flavourings in other dishes. Chieces are only true

herb in the onion family. Onions vary in colours, size, texture and flavour and are used in

every cuisines round the world. The characteristic flavour of the onion family is due to

the presence of the volatile substance known as Allyl propyle disulphide which is very

strong and pungent and the eyes watery.

Green onion Leek Spring onion

Red onion Shallot Elephant garlic

Garlic Pearl onion Bermuda onion

 STALKS AND SHOOTS: These are vegetable plant stems which contain a high

percentage of cellulose fiber. The vegetables like asparagus, celery, cardoon and

artichokes tend to be crisp when raw and highly aromatic when cooked. Asparagus can

range from pencil thin to jumbo. Fresh green asparagus is most popular in Britain.

Cardoon is Mediterranean vegetable, is more closely related to artichoke. Although its

flavor is between artichoke and celery.

You can buy fresh shoots at some Chinese markets, but you must boil them first to rid

them of hydrocyanic acid, a toxin that causes cyanide poisoning. Canned shoots are

safer and more widely available. Rinse them well before using. Submerge any unused

shoots in fresh water and store them in a sealed container in the refrigerator, changing the

water daily.

Examples are :

Celery: Used in Bouquet Garni, Soups or salads.

Chicory: Used as lettuce

Fennel: Bulb like with a strong flavour, used in salads.

Asparagus:3 main types with white, green & purple heads.

Cardoon: A relation of the Globe Artichoke prepare like Celery.

Fiddlehead Fern: A mixed flavour of Asparagus & French Beans.

 Asparagus Bamboo shoots Cardoon

Celery Fennel Fiddlehead

White asparagus Wild asparagus Rhubarb

PULSES: Pulses which includes dried peas, beans and lentils are the edible seeds of pod

plants. Most commonly sold dried. They are very high in protein and carbohydrates.

There is tremendous range of dried beans, peas and lentils which vary in size, colour and

shape. Most of them needed at least 4 hours of soaking but can be left overnight to save

time. Soaking is not must for lentils or split peas, although it will shorten their cooking

time.
 Key points

Most pulses must be boiled rapidly for the first 10 minutes to remove the toxin on the

skin. Reduce the heat and simmer gently till it become tender.

Take 3 parts of water and 1 part of pulse for boiling.

Lentil and split peas do not need the above mentioned treatment.

Salt and other seasonings should not be added to pulses until they are cooked, as they

toughen the skin. Add them about 10 minutes before the end of cooking time to improve

the flavor.

Test the beans for doneness: the interior should be soft but the skin firm.

Black-eyed pea Chickpea Yellow pea

Green pea Azuki bean Fava bean

Pinto bean Red kidney bean Butter / Lima beans

Borlotti bean Calypso bean Cannellini bean

Pigments and colour changes and effect of heat

When we look at plant life in the moderate Oregon climate, we see many different natural plant

colorants. This can be seen in the mountains and forests as well as in the grocery display case.

The type of pigment is going to influence the plant colorant. Plant colors are not entirely

dependent upon the plant pigment alone. Many factors influence pigment color. In addition to

pigment interaction and the presence of acids, bases, and salts, the ripeness of the food is an

important contributing factor.

The color of fruits and vegetables are either fat-soluble and water-soluble pigments. However,

many of the other constituents in the plant impact the resulting color of the pigments.
PROCESSING OF PIGMENTS TO GET OPTIMUM RESULT

The following table summarizes the affect of heating, acid and alkalli on color during the

heatinof a fruit and/or vegetable. It indicates the stability of each pigment.

Name of Color Solubil Effect of Acid Effect of Prolonged

Pigment ity Alkali Heating

Chlorophylls green slightly changes to olive intensifies olive green
green(phaeophytin) green (pheophytin and
(chlorophyllin) pyropheophytin)

Carotenoids yellow and

orange; slightly less intense color little effect color may be
some red less intense
or pink

Anthocyanins red, purple, very red purple or blue little effect

and blue
soluble
Betalains Purplish very little effect little effect pale if pigment

red; some soluble bleeds from

yellow tissue
Anthoxanthins white or very white yellow Darkens if

colorless water excessive

soluble

CLASSIFICATION OF FRUITS

Fruit may broadly be classified under the following heads (non-botanically):

1. CITRUS FRIUTS: This group includes lemons, limes, citrons, oranges, grapefruit etc. They

are juicy fruits with a prominent sweet and sour taste and are high in Vitamin C content. Such

fruits are cultivated in the regions which have Mediterranean type of climate, i.e. cold and

dry winters and warm and sunny summers with scanty rainfall.Citrus species originate from

South-East Asia. They hybridise readily and there are numerous cultivated forms. The main

species grown in New Zealand mandarins (Citrus reticulata and C. unshiu), lemons (C.

limon) and oranges (C. sinensis) are evergreen trees.

Citrus fruits have a wide range of uses. Some of them are used for flavouring starters and

main courses. Because of their bright colours, they garnish many dishes and beverages. The

meat of the fruits are also eaten raw in fruit salads or by themselves, especially at breakfast.

Key points

They are rich in vitamin C and and potassium, have an acid flavour to varing degrees.

citrus fruits are much used in cooking, they are at their best when served fresh, with the

exception of lemon and lime which are too acid

Vitamin c is still essential to health because it prevents scurvy and eating citrus fruits or

drinking their juice is the most pleasant way of ensuring that the body has vitamin.

Citrus fruits are used in soups, savoury stews and salads souffles and mousses. In

valuable as decoration, their vivid colours complement almost all foods.

Oranges are widely used in desserts, patisserie,and confectionery, for fruit salads, dessert

creams,jams and marmalades.

The candied peel is also used in numerous desserts and cakes ,either as an ingredient or

as a decoration.
 The pigment of citrus fruits is carotenoids the colour of which commence to show

through during ripening when the chorophyll green begins to disappear out that the

reddish to purplish colourations found in blood oranges are due to presence of

anthocyanins.

EXAMPLES

Oranges:There are different types of oranges, some with yellow flesh and blood
oranges with red flesh. Oranges are sometimes eaten fresh or made into juice. They are

also used in desserts and for garnishing different dishes. The peel can also be grated for

flavouring purposes.

Navel oranges are characterized by a navel- like depression enclosing a small

internal embryonic fruit. They are seedless and appear from the end of October.

Thomson oranges have a very fine smooth shiny skin, have highly coloured

fibrous pulp, not very sour and moderately juicy but with a good flavour

Washington oranges have a firm rough skin, are juicy and slightly sour. Navel

oranges are mainly grown in Italy and have a particularly rich flavour,

reminiscent of berries. Another variety, the aromatic pineapple orange, is full of

pips and is commercially used for juice.

Blood Oranges have a dark red pulp and the skin may be veined with dark red.

They are available from December to April.

Mandarins are small, slightly flat, loose skinned oranges with a sweet taste.

Perhaps the best known mandarin is the tangerine. The Japanese satsuma is a
 clementine(a bitter orange and tangerine cross) is bright orange red with a

pebbled skin and tangy sweet flavour

Lemons: A ripe lemon has a bright yellow peel and is light yellow in color inside. It
has tart taste. It is mainly used for flavouring food, especially fish. It is also used in

drinks. The peel is grated and used to add flavour to different dishes. The fruits are

large or small with smooth thin or thick knobbly skin. generally,plump lemons,heavy

for yheir size and with smootyh oily skins, have less peel and more juise than

large,knobbly skinned lemons.

Limes: Limes are used in the same way as lemons in cooking and different beverages.

The juice and the peel are what you use from it. As with lemons, limes are not usually

eaten raw like oranges.A small fruit, similar to lemon but rounder,and with green-

yellow thin skin and tart yellow flesh.it may be substitued for lemon in cooking.it is

much used in curry dishes but is more expensive than lemons.

Grapefruits: Grapefruit are either white- fleshed with a yellow rind or pink fleshed
with a pinkish blush to the rind. The two differ little in taste, which depends more on

the presence of pips than on colour. Fruits with many pips have a pronounced flavour

and are grown for canning, while the milder, pipless varieties are usually eaten fresh or

in salads.

Shaddock:The shaddock( also called pummelo or pomelo) is the largest citrus,

resembling a large grapefruit with coarse, bittersweet dry flesh with a greenish, yellow
 or pinkish skin. It was brought from southeast Asia to the new world by a Captain

shaddock in 1696.

Kumquat: The smallest citrus is the tiny, orange oval kumquat, which originated in

the east but is now grown mainly in Brazil. The fruit has distinctive sweet sour flavour,

the sweetness is especially evident in the rind and kumquats are usually eaten unpeeled.

They are deliciously fresh, but may also be candied.

Tangelo:This specialty fruit is a cross between a tangerine and a grapefruit. (The

namecomes from pomelo, the European term for grapefruit.) The fruit is fairly large,

with aneasy-peeling rind and few seeds. The deep orange flesh is best when peeled and

eatenout of hand for lunch or snacks, but it also can be used for juicing

ORANGE LEMON LIME

GRAPEFRUITS SHADDOCK TANGELO

2. FLESHY FRUIT: This group includes apples, pears, bananas, melons, pineapple etc. These

fruits are fleshy in nature and may be with or without the fruits. The taste may vary from fruit

to fruit and the climate conditions required for the cultivation may also vary like in India,

apples are grown in the cold hilly tracks while melons are grown in the Khaddar region of

river Ganges in Uttar Pradesh.

Pears are high in fiber and potassium. They have different texture and flavor. Pears are

mostly used as fresh fruit but can also be preserved. They can be used in pastry dishes as

well.

Apples are high in vitamin C, potassium and fiber. Many of the apple nutrients are in the

peel. Apples are often used in cooking and in desserts. You can eat them raw, dried and

baked.There are also used to flavour drinks. There are over 1,000 different apple varieties

in the entire world. Apples are divided into categories based on which season they mature

or their graininess, sweetness or sourness.

3. STONE FRUITS: Apricots, peaches, plums, mangos, cherries, custard apples, litchis etc.

come under this group of fruits. These are the fruits that have a stone in the center which is

then surrounded by fleshy part all over.

4. BERRY FRUITS: This group includes red, black and white currants, cranberries,

strawberries, raspberries, gooseberries, grapes etc. Most of the fruits falling under this group

are not cultivated in India with the exception of grapes and a little cultivation of raspberries,

gooseberries and strawberries.

5. NUTS: Coconuts, sweet chestnuts, almonds, walnuts, pistachio nuts, cashew nuts etc. all fall

under this group.