Glencoe Visual Showcase Food for Today

1. Glencoe Visual ShowcaseFood for Today

2. Description Red, green, or yellow Some varieties hold their shape well when cooked Look for vibrant color and firm texture, with no bruises Uses Use raw in salads or cooked in desserts, sauce, cider, and some savory dishes; eat unpeeled Fruits Apples Glencoe Visual Showcase

3. Fruits Apricots Description • Small oval fruit with golden color and slightly fuzzy skin • Smaller than peaches with drier, tarter flesh • Pit removes easily Uses • Use raw, uncooked in jams, or baked with other stone fruits in crisp or tart; eat unpeeled Glencoe Visual Showcase

4. Fruits Avocados Description • Green to black, oval-shaped with a single large seed • Ripens after harvesting; gives to slight pressure when ripe • Light green flesh darkens with oxygen exposure Uses • Use raw in guacamole; peel before eating Glencoe Visual Showcase

5. Fruits Bananas Description • Yellow, baby, and red varieties • Picked green; ripe when fully yellow, with a few black spots • Plantains are similar and look like overripe yellow bananas • Red are sweet with a creamy texture Uses • Use raw in fruit salads and smoothies or cooked in quick breads and pies; peel before eating Glencoe Visual Showcase

6. Fruits Blueberries Description • Dark bluish purple berries, often with a silvery surface • No aroma • Choose plump and unwrinkled berries Uses • Use raw, dried, or cooked in syrup, sauce, jam, muffins, desserts, and pancakes; eat unpeeled Glencoe Visual Showcase

7. Fruits Cherries Description • Bright, plump, and firm • Do not ripen after harvesting • Flavor is sweet to tart; dark cherries are usually sweeter Uses • Use raw, marinated, or cooked in pie or cobbler; eat unpeeled Glencoe Visual Showcase

8. Fruits Clementines Description • Orange citrus fruits smaller than tangerines and oranges • Loose, easy peel rind • Very sweet and nearly seedless Uses • Use raw or cooked in savory and sweet dishes; substitutes for orange sections in recipes; peel before eating Glencoe Visual Showcase

9. Fruits Cranberries Description • Small, hard berries; light to dark red • Should be shiny and plump, not shriveled • Flavor is tart, dry, and sour Uses • Use dried, raw in relish, as juice, or cooked in sauces, jellies, desserts and savory dishes; eat unpeeled Glencoe Visual Showcase

10. Fruits Gooseberries Description • Green, red, purple, golden, and milky-white varieties • Should be firm, not hard • Flavor is tart, like green grapes Uses • Use cooked with sugar added in jams, jellies, crisps, and pies; eat unpeeled Glencoe Visual Showcase

11. Fruits Grapefruits Description • Large citrus fruits with yellow rind and rosy blush • Flesh is white/yellow or pink • Flavor is tart to sweet and juicy Uses • Use raw in salads or as juice; peel before eating Glencoe Visual Showcase

12. Fruits Grapes Description • Varieties include green or red seedless, and deep purple, red, or white Concord • Plump and firm when ripe • Dry into raisins Uses • Use raw, dried, as juice, and in jams, jellies, and salads; eat unpeeled Glencoe Visual Showcase

13. Fruits Kiwifruit Description • Small, egg-shaped with thin, fuzzy brown skin and soft green flesh • Slightly soft when ripe • Flavor is sweet and slightly tart Uses • Use raw in smoothies and fruit salad; peel before eating Glencoe Visual Showcase

14. Fruits Kumquats Description • Small, round or oval citrus fruits • Skin is sweet and flesh is tart and juicy, with sour-orange flavor Uses • Use raw in salads, cooked in jelly, marmalade, and desserts, or candied, pickled, or preserved; eat unpeeled Glencoe Visual Showcase

15. Fruits Lemons & Limes Description • Lemons are yellow, limes are green • Plump, with glossy skin • Key limes are very small and light green • Flavor is very tart Uses • Use juice or zest raw or cooked; peel before eating Glencoe Visual Showcase

16. Fruits Mangoes Description • Large and oval with a single large seed • Red, yellow, green, orange, or a combination • Flesh is golden orange, juicy, and sweet Uses • Use raw in fruit salads or cooked in sauces and desserts; peel before eating Glencoe Visual Showcase

17. Fruits Melons Description • Large round or oval fruits with many varieties including cantaloupe, honeydew, muskmelon, and watermelon • Watermelon may be seedless Uses • Use raw in fruit salads; peel before eating Glencoe Visual Showcase

18. Fruits Oranges Description • Round citrus fruits with a thin or thick rind • Navel orange is large, seedless, and easy to peel • Blood orange is red inside • Flavor is usually sweet Uses • Use raw in fruit salads; peel before eating Glencoe Visual Showcase

19. Fruits Papayas Description • Oval fruits with yellow skin when ripe • Flesh is sweet, seeds are bitter Uses • Use raw in salads or cooked in main dishes; papaya enzyme is used in meat tenderizers; peel before eating Glencoe Visual Showcase

20. Fruits Peaches & Nectarines Description • Peaches: yellow with a reddish blush, fuzzy skin • Nectarines: similar to peaches, smooth skin • Both are juicy with a sweet flavor Uses • Use raw, dried, or cooked in pies, cobbler, and other desserts; eat unpeeled Glencoe Visual Showcase

21. Fruits Pears Description • Many varieties including Bartlett, Bosc, and D’Anjou • Pears soften but do not ripen after picking • Flavor is sweet Uses • Use raw, poached, or baked; eat unpeeled Glencoe Visual Showcase

22. Fruits Persimmons Description • Fuyu variety: shaped like a tomato, firm when ripe, sweet-spicy flavor • Hachiya variety: tastes sour until ripe, is soft when ripe Uses • Use raw or cooked in pudding and other desserts; eat unpeeled Glencoe Visual Showcase

23. Fruits Pineapples Description • Large and oval with a spiky leaf crown and tough, prickly skin • Very sweet, with deep yellow flesh • Does not ripen or sweeten after picking • Fresh pineapple has an enzyme that prevents gelatin from setting Uses • Use raw in salads, as juice, or cooked with meat; peel before eating Glencoe Visual Showcase

24. Fruits Plums Description • Small and roundish with varieties in green, red, and purple, and different sizes • Smooth skin, slightly soft and very juicy when ripe Uses • Use raw, dried (as prunes), or cooked; eat unpeeled Glencoe Visual Showcase

25. Fruits Pomegranates Description • Round red fruits with red flesh and many seeds • Flavor is sweet-tart Uses • Use raw, as juice, or cooked in sauces; sprinkle raw seeds on dishes; remove peel and inedible membrane around flesh before eating Glencoe Visual Showcase

26. Fruits Quinces Description • Large, round to pear-shaped fruits • Yellow, fuzzy skin with dry, white flesh • Flavor is pineapple-like Uses • Use poached, stewed, baked, or braised; peel before cooking Glencoe Visual Showcase

27. Fruits Raspberries Description • Small cup-shaped red, black, or white • May have “hairs” on surface • Bright, plump, juicy, and firm • Flavor is sweet and tart Uses • Use raw or cooked in syrup, jam, jellies, and desserts Glencoe Visual Showcase

28. Fruits Strawberries Description • Bright red berries with edible exterior seeds and green stem cap attached • Flavor is sweet and slightly tart Uses • Use raw or cooked in jam, jellies, and desserts; remove stem cap before eating Glencoe Visual Showcase

29. Fruits Tangerines Description • Small citrus fruits with deep orange color • Skin is loosely attached • Juicy, usually with many seeds • Flavor is sweet to tart Uses • Use raw or as juice; peel before eating Glencoe Visual Showcase

30. End of Glencoe Visual Showcase