Glencoe Visual Showcase
Food for Today
Fruits
Apples
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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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
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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
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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
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
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
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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
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
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
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
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
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
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
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
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
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
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
End of Glencoe Visual Showcase
