FRUITS AND

VEGETABLES

WMSU

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FRUITS AND
VEGETABLES
 give colour, flavour, and texture to our meals, In
addition, they add precious vitamins and minerals.
 The culinary way of distinguishing vegetables from
fruits is by virtue of use: vegetables are served
with the meal as viands or salads, while fruits are
usually taken at the end of the meal.

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THE DIFFERENCE BETWEEN
FRUITS AND VEGETABLES
• botanical and culinary standpoint.
• Botanically, fruits and vegetables are
classified depending on which part of the
plant they come from.
• A fruit develops from the flower of a plant,
while the other parts of the plant are
categorized as vegetables.
• Fruits contain seeds, while vegetables can
consist of roots, stems and leaves.
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THE DIFFERENCE BETWEEN
FRUITS AND VEGETABLES
• culinary perspective, fruits and
vegetables are classified based on taste.
Fruits generally have a sweet or tart
flavour and can be used in desserts,
snacks or juices. Vegetables have a more
mild or savory taste and are usually eaten
as part of a side dish or main course

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 VEGETABLES

WMSU

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Vegetables
• are parts of plants that are consumed by
humans or other animals as food.
• to refer to all edible plant matter, including
the flowers, fruits, stems, leaves, roots,
and seeds
• Vegetables can be classified according to
parts of plant used, chemical composition
& nutritive value

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ACCORDING TO PARTS OF PLANT
USED
• ROOTS are underground
parts of plants. Usually, it is
a long or round-shaped tap
root. Good examples of
these vegetables are water
chestnut, sweet potato,
cassava, carrot, taro,
radish, yam bean
(singkamas), ube (violet
yam).
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ACCORDING TO PARTS OF PLANT
USED
• TUBERS are short
thickened fleshy parts of
an underground stem
such as Jerusalem
artichokes, patatas or
potatoes. It is grown
underground on the root
of a plant.
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ACCORDING TO PARTS OF PLANT
USED
• BULBS are underground
buds that send down
roots and are made up of
a very short stem covered
with layers. Included in
this group are chives,
garlic, leeks, onions, and
shallots.

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ACCORDING TO PARTS OF PLANT
USED
• SEEDS are parts from which
a new plants will grow. They are
referred to as pulses or legumes
and include such beans as
munggo or mung beans, broad
beans, garbanzos or chick
peas, paayap or cow peas,
frijoles, kidney beans, lentils,
patani or lima beans, pinto
beans, soybeans, wax beans
and white beans.
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ACCORDING TO PARTS OF PLANT
USED
• STEMS AND SHOOTS
are stalks supporting
leaves, flowers or fruits.
These include kintsay or
celery, tangkay ng gabi or
taro petioles, labong or
bamboo shoots,
malunggay or
horseradish, ubod or
coconut pith.
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ACCORDING TO PARTS OF PLANT
USED
• LEAVES are included
alugbati or malabar night
shade, ampalaya or bitter
melon, talbos ng kamote or
sweet potato tops, kangkong
or swmp cabbage, kintsay or
Filipino celery, spinach,
cabbage, lettuce, mustard,
chinese cabbage, pepper
leaves, spring onion, leeks
and scallions. 12
ACCORDING TO PARTS OF PLANT
USED
• FRUITS include
ampalaya or bitter melon,
upo or bottle gourd,
sayote or chayote pepino
or cucumber, talong or
eggplant, langkang hilaw
or unripe jackfruit, okra,
patola or sponge gourd,
squash, tomatoes, sweer
pepper, chilli pepper. 13
ACCORDING TO PARTS OF PLANT
USED
• FLOWERS are
exemplified by
koliflower or
cauliflower, bulaklak
ng kalabasa or
squash flowers,
katuray or sesban
flower. 14
HEALTH BENEFITS
• Eating a diet rich in vegetables and fruits as part
of an overall healthy diet may reduce risk for
heart disease, including heart attack and stroke.
• Eating a diet rich in some vegetables and fruits
as part of an overall healthy diet may protect
against certain types of cancers.
• Adding vegetables can help increase intake of
fiber and potassium, which are important
nutrients that many Americans do not get enough
of in their diet
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VEGETABLES ACCORDING TO
CHEMICAL COMPOSITION

A. Vegetables, like fruits, are low in calories

and fats but contain good amounts of
vitamins and minerals. All the Green-Yellow-
Orange vegetables are rich sources of
calcium, magnesium, potassium, iron, beta-
carotene, vitamin B-complex, vitamin-C,
vitamin-A, and vitamin K

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VEGETABLES ACCORDING TO
CHEMICAL COMPOSITION

B. As in fruits, vegetables too are home for

many antioxidants. This health benefiting
phytochemical compounds firstly; help
protect the human body from oxidant stress,
diseases, and cancers, and secondly; help
the body develop the capacity to fight
against these by boosting immunity.

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VEGETABLES ACCORDING TO
CHEMICAL COMPOSITION
C. Additionally, vegetables are packed with soluble as
well as insoluble dietary fiber known as
nonstarchpolysaccharides (NSP) such as cellulose,
mucilage, hemi-cellulose, gums, pectin...etc. These
substances absorb excess water in the colon, retain a
good amount of moisture in the fecal matter, and help
its smooth passage out of the body. Thus, sufficient
fiber offers protection from conditions like chronic
constipation, hemorrhoids, colon cancer, irritable
bowel syndrome, and rectal fissures.
Vegetables are also rich in
1. Carbohydrates. (Carbohydrates- rich – such
as seeds, roots and tubers)
2. Protein rich include seeds such as legumes.
To name a few: the mung beans and
soybeans.
3. Fat-rich – such as nuts, olives and avocados
4. High moisture content – such as kabuti or
mushrooms, kamatis or tomatoes, kintsay or
celery, koliflower or cauliflower, labanos or
radish, letsugas or lettuce, repolyo or cabbage.
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SELECTION OF VEGETABLES
A. In the markets, however, always buy small
quantities so that they should last within a day
or two. There is no point in eating unfit greens!
B. Buy vegetables that feature
freshness, bright in colour and
flavor, and feel heavy in your hands.
C. Look carefully for blemishes, spots, fungal molds,
and signs of insecticide spray. Buy whole vegetables
instead of section of them (for example, pumpkin).
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SELECTION OF VEGETABLES

1. Buy vegetables which are in season. They not only cost

least but are also very high in quality when in season.

2. Choose vegetables which are crisp and bright in colour

with no signs of decay or rotting. This is very easily
detected.

3.Fresh vegetables cannot be stored for a very long time,

buy only that which can be properly stored. Before storing,
remove any spoiled portions
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 PREPARATION OF VEGETABLES
1. Vegetables should be washed carefully under cool, running water especially if they are to be
eaten raw. Leafy vegetables are washed most effectively by filling the sink with cold water,
splashing the leaves up and down vigorously in the water and draining off. This is usually done
thru times. Potatoes and the like are scrubbed using a vegetable brush. Soaking time should be
reduced to a minimum to obtain a maximum retention of water- soluble nutrients.

2. All vegetables should be the roughly inspected for blemishes, decayed parts and worms.
These should be removed.

3. Vegetables should be cut to suit the purpose.

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PREPARATION OF VEGETABLES
4. When paring, pare as thinly as possible to minimize wastage.
If possible, a vegetables peeler should be used since they cut
only skin deep.

5. Vegetables should be prepared just before cooking.

6. Vegetables taste best when they are cooked tender crisp.

Hence, short cooking time is a must.

7. Finally, vegetables should be served as soon as they are

cooked.
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 WAYS OF COOKING VEGETABLES
Boil, preferably simmer vegetables in minimum amount of water. Soluble
nutrients in vegetables will be cost in the cooking water as much as
possible vegetables should be boiled in their skins and in a shorter period.

Fry in either shallow fat or in deep fat’ stir frying uses a

small amount of fat and the vegetables are cooked mainly
by steam held in with a cover.

French fry in hot fat deep enough to cover or float the vegetables
allow 132°c - 190°c (360- 375°F) for raw vegetables and 199°c (390°F)
for cooked vegetables.
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WAYS OF COOKING VEGETABLES
Broil tender raw vegetables, such as eggplant or tomato which can be
sliced thinly so the heat can penetrate completely before the exterior
gets dark. Cooked vegetables may be brushed slightly with butter or oil
and reheated this way.

Braise in covered pan or skillet with about two tablespoons of butter or

meat drippings ad one to two tablespoon water.

Steam preserves the colour and nutritional value of vegetables to a very

high degree. The vegetables are placed in a perforated compartment of
a steamer and covered since the vegetable is not placed in water, the
loss of water-soluble nutrients is reduced.
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 WAYS OF COOKING VEGETABLES
Pressure cook vegetables to save time. One disadvantage is the difficulty of testing for
doneness during the cooking period.

Oven-steam or bake in covered casserole with a small amount of water. In

moderate oven (176°c or 350°F), allow about three times more cooking time than
for boiled vegetables.

Bake directly on rack or baking sheet or in covered casserole. The vegetables maybe
pared, sliced or dried. When vegetables are placed in covered casserole, the casserole
serves as the skin of vegetables holding in the steam that cooks the vegetables.

Stir fry or sauté in hot oil. The vegetables should be cut into small pieces to facilitate
cooking. It is preferable to cut on a slant so that the maximum surface is exposed to
allow the flavour of the vegetables to be distributed
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 FRUITS
WMSU

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WHAT IS A FRUIT?
• A fruit is a mature, ripened ovary, along
with the contents of the ovary. The ovary is
the ovule-bearing reproductive structure in
the plant flower
• Under the botanical definition of fruit,
many things that are commonly called
vegetables are in fact fruits (for example,
eggplant, green beans, okra, and, yes,
tomatoes).
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SELECTION OF FRUITS
1. Different varieties of fruits are usually sold in the market. One buys them for
the purpose for which they are intended. For example, saba is usually eaten
fresh.

2. Selecting for size and shape of the fruit depends on one’s personal desire. It
would be very nice of the fruits were uniform in size and shape.

3. Some fruits are usually consumed at different stages of maturity and degrees
of ripeness. Thus, one buys an unripe papaya to use in tinolang manok but would
buy a table ripe one to eat raw.

4. Select fruits high in Vitamin C

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PREPARATION OF FRUITS

Fruits are usually eaten fresh or raw. So, in this case, the only preparation necessary is
washing them under cold, running water. In this way, almost all the vitamins and minerals
are intact. It is important to remember, however, that cut fruits that have been prepared
long before a meal is served will discolour and will lose its appeal to the consumer.

Some fruits are boiled or fried. Certain fruits may be baked.

Other fruits, like the citrus family are usually made into fruit juices. This is usually served
cold, but everyone knows that a hot kalamansi is very soothing and therapeutic to a sore
throat. Aside from these citrus peels are sometimes candied and dried. The candied peels
are usually incorporated in baked products especially fruit cakes.

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PREPARATION OF FRUITS

d. Mangoes too, aside from being eaten raw, are also made into juice. Other
fruits which make good juices are tamarind, guayabano, pineapple and
santol. However, these fruit juices are usually produced on commercial scale.

e. Still other fruits, aside from being consumed raw or fresh, are candied.
This is especially so in the case of sour fruits like kamias, sampalok, santol &
strong flavoured langka, mango & durian.

f. Also, another common way of utilizing fruits is to make them into a jelly or
jam. This is one way of preserving the fruits for later use.

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TIPS ON STORING FRUITS
Keep unripe fruits at room temperature.

2. Store ripe fruits (except pineapple, bananas) in a cool place.

3. Place cut lemons, oranges, melons cut-side down in plate or in covered

container and store in refrigerator.

4. Keep fresh bevies wrapped in paper in refrigerator; wash and hull

shortly before using.

5. Sort, fruits carefully and remove any overripe fruits.

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TIPS ON STORING FRUITS
6. Don’t pile soft fruits in storage.

7. Don’t store fruits in warm place unless you want to speed ripening.

8. Don’t wash fruits too soon as this tends to make it soft.

9. Store potatoes, onions, beets, carrots, other root vegetables in a cool

dry, well-ventilated area. Keep other vegetables in crisper of refrigerator.

10. Trim off inedible leaves from salad greens as soon as you reach home.
Store unwashed in tightly covered container plastic bag in refrigerator

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