Fruit and Vegetables: Working Characteristics

Fruits and vegetables are vital for a healthy, balanced diet due to their versatility and use in various dishes.
Their working characteristics depend on structure, texture, flavour, nutritional content, and colour.
Structure, like the cell walls of vegetables containing cellulose, influences cooking methods.
Texture differs, with vegetables being crisp and fruits generally softer.
Flavor profiles range from sweet and sour in fruits to savoury and bitter in vegetables.
Nutritional content varies - some fruits and vegetables provide vitamins and minerals, others offer dietary fibre or carbohydrates for energy.
Fruits and vegetables contribute vibrant colours to dishes, enhancing visual appeal.
Understanding these characteristics helps make informed decisions when using them in recipes, ensuring taste and presentation, while maintaining nutritional benefits.