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Foods of Plant Origin pp 301–412Cite as

Fruits and Vegetables

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Abstract

Fruits and vegetables are soft, fleshy, edible plant products and, because of their high moisture content, are relatively perishable in the freshly harvested state. Botanically, the word “fruit” refers to the mature seed-bearing structures of flowering plants; this covers a very wide and heterogeneous group of plant products, including cereals, pulses, oilseeds, spices, and fleshy fruits. The edible fleshy fruits, however, represent a well-defined class on their own and exhibit a wide variety of plant products. They have much in common from a culinary point of view with the soft, edible structures developed from other parts of the plant body, commonly referred to as vegetables. Although botanically the line between fruits and vegetables cannot be clearly drawn, the products have been differentiated based on common verbal usage and the way in which they are consumed. Popularly, the term “fruit” has been restricted in its use to those botanical plant parts that have fragrant, aromatic flavors and are either naturally sweet or normally sweetened with sugar before eating; that is, fruits are essentially consumed as dessert items. The term “vegetable,” in contrast, is applied to all the other soft, edible plant products that are usually eaten with meat, fish, or other savory dish, either fresh or cooked. Both fruits and vegetables are utilized in different ways in different parts of the world—in some instances, even within a given community. For example, banana and plantain are the fruits of two very closely related plant species but are utilized distinctively: Whereas banana is an important dessert fruit, the starchy plantain is usually consumed cooked as a vegetable.

Keywords

  • Sweet Potato
  • Citrus Fruit
  • Total Soluble Solid
  • Fruit Crop
  • Ascorbic Acid Content

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Authors
  1. B. B. Desai
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  2. D. K. Salunkhe
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Editors and Affiliations

  1. Department of Nutrition and Food Science, Utah State University, Logan, Utah, USA

    D. K. Salunkhe Ph.D.

  2. Morden Research Station, Agriculture Canada Morden, Manitoba, Canada

    S. S. Deshpande Ph.D.

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Desai, B.B., Salunkhe, D.K. (1991). Fruits and Vegetables. In: Salunkhe, D.K., Deshpande, S.S. (eds) Foods of Plant Origin. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2039-9_4

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