| 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 |
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 |
