Apples are divided into dessert (or eating) and cooking apples.
Fat free and low in calories, apples should be firm, bright, clean
and well coloured. Always keep them cold by refrigerating, as apples
held at room temperature will lose their crispness in a few days.
Cooking
Apples can be baked, stewed, made into purees or used as a filling
for pastries
Pears bruise easily and should be handled with care, they are best
bought before fully ripe and left in the airing cupboard for 2-3 days.
Ripe pears will yield when fently pressed at the stalk end.
Really ripe pears can be eaten on their own or served in fruit salads.
To prepare pears for poaching, cut them in half lengthwise with a
sharp knife. Fresh pears discolour quickly and stainless steel or
silver tools should be used. Scoop out the core and pips with a pointed
spoon. Poach the pear at once before it turns brown.
Whatever the type of cabbage (Summer, Winter, Red, Savoy, Chinese
– red, green or white) choose firm heads that are heavy for their
size with even colour and crisp outer leaves. Signs of outer damage
may mean inside damage.
Preparation
Remove the coarse outer leaves, cut cabbage into quarters and remove
hard centre core. Wash thoroughly, drain and cook either as wedges
or finely shredded.
Avoid wilted or significantly discolored product.
Good quality bok choy should exhibit clean, crisp stalks and fresh-looking
leaves. Refrigerate.
Bok choy is normally cooked.
Bok choy is often used as an ingredient in stir-frys and Oriental-style
soups.
Although bok choy can be used raw, many prefer to cook it
Choose brussels
sprouts that are fresh in appearance with good green color. Texture
should be firm, leaves compact, and butt ends clean.
Brussels Sprouts are very good source of vitamin C, B, vitamins and
fibre. They are useful source of iron and potassium.
They are cholesterol and fat free and very low in salt and calories.
Choose asparagus that are straight, firm, well coloured stems,
either thin or thick, are most succulent. Fresh asparagus can be
quickly and easily prepared. It has the best flavour when eaten
fresh.
Asparagus is an excellent source of vitamin K, essential for blood
clotting. It provides a good supply of fibre, vitamins A, C and
B group. It is free from fat and cholesterol, and is low in salt
and calories.
Reduce cancer risk by decreasing fat
Reduce risk of coronary heart disease with high-fiber fruits &
vegetables
Reduce risk of coronary heart disease by decreasing saturated fat
and cholesterol
Reduce risk of hypertension by decreasing sodium
Reduce risks of birth defects by increasing folate
Saturated Fat Free
Sodium Free
Cholesterol Free
High in Fiber
High in the antioxidant Vitamin C
Reduce risk of coronary heart disease by decreasing saturated fat
and cholesterol
