Fruit and Veg




  • There are 4 main groups of fruit:                                                                                          

hard fruits, e.g. apples.                                                                                                              soft/berry fruits, e.g. raspberries.                                                                                                  citrus fruits, e.g. lemons.                                                                                                              stone fruits, e.g. peaches.

  • Other fruits, referred to as exotic or tropical, can include papaya and mango.
  • Many fruits and vegetables are imported from other countries because the UK does not grow them. They are imported in order to meet demands made by shop customers who want to buy them all year round.
  • Many types of fruit are seasonal, which means they are only grown at certain times of year.
  • Fruits are very different in their colour, shape, size, flavour and texture.
  • Fruits can be bought dried, fresh, canned, bottled and frozen.
  • Healthy diet guidlines recommend that 5-7 portions of fruit and veg should be eaten each day.
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  • Various nutrients can be supplied by eating a range of different fruits. Cooking some fruits can reduce their nutritional value, particularly vitamin C.
  • Key vitamins, A,C and E can be obtained by eating mangoes, oranges and avocados.
  • Carbohydrates and the minerals potassium and magnesium are found in bananas.
  • Fruits provide dietary fibre (NSP).


  • Hard fruits can be stored in the refrigerator or kept at room temperature.
  • Soft/berry fruits, e.g. strawberries, should be stored in the refrigerator.
  • Stone fruits, e.g. plums, can be stored in a refrigerator or in a fruit bowl, which will assist ripening.
  • Citrus fruits can be stored in a cool, dry place or refrigerated.
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  • Vegetables are grown above and below the ground depending on the type.
  • Vegetables are grouped according to the different part of the plant they come from.     

Fruits and seeds ~ peppers, sweetcorn, peas.                                                                          Flowers ~ Broccoli, cauliflower.                                                                                                  Leaves ~ Spinach, cabbage.                                                                                                    Stems ~ Celery, asparagus.                                                                                                  Shoots ~ Bamboo shoots, pea shoots.                                                                                        Tubers ~ Potatoes, sweet potatoes.                                                                                            Roots ~ Parsnips, swede, carrots.                                                                                              Bulbs ~ Leeks, onions

  • Vegetables are very versatile; they can be eaten raw and juiced, and they can be cooked using various methods, e.g. steaming, roasting, boiling and stir frying.
  • Vegetables that are frozen and canned still count towards the recommended 5-7 portions per day.
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  • Eating a range of different vegetables on a daily basis will provide the body with nutrients such as vitamins A,C and E, dietary fibre (NSP), calcium and iron.
  • Vegetables have a high water content.
  • Fresh, raw, green vegetables can have a higher vitamin C value. Cooking them can reduce this.


  • Chilled storage for short term is best for many fresh, green types of vegetables to help reduce the loss of nutrients. The longer they are stored, the more their nutritional value will decrease.
  • Roots and bulb vegetables can be stored in dry, well ventilated, cooler areas.
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