A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Tomato
Tomato is by nature, a fruit, but is considered a vegetable due to its savory taste. Tomatoes are rich in water and low in calories and are packed with antioxidants including vitamin C, lycopene, and beta-carotene. Tomatoes are available in different color, taste, shape and size: the cherry tomato, plum tomato, the grape tomato, the common tomato and the green tomato.
Choose: intact tomatoes without cracks or winkles, firm but yielding to slight pressure, with a bright color and pleasant smell.
Avoid: soft, spotted or damaged tomatoes. Tomatoes bought at the end of summer are best, as they are picked when ripe.
Storing:
At room temperature: 1 week, away from sunlight. Do not wash them until using.
In the fridge: to slow the ripening process (2-3 days). Have tomatoes at room temperature for about 30 min. before eating, for better flavor.
In the freezer: blanch whole tomatoes 30-60 sec and run under cold water before removing the skin, without letting them soak. Tomatoes can be cooked gently for 5-6 min or until tender with salt and sugar (1 teaspoon/ 5 ml each) before freezing.
Good source: vitamin C and potassium.
Properties: aperitive, diuretic, energizing, antiscorbutic, disintoxicating and mineralizing.

Turnip
Turnips are nutritious root vegetables; they are affiliated with the family of greens and vegetables like kale, cabbage, and brussels- sprouts. Baby turnips have a sweet taste and can be eaten raw in salads. As they grow, they become harder in texture and more pungent in taste.
Choose: a firm,heavy, unwrinkled turnip without spots or bruises. The tops should be firm and green.
Avoid: large turnips, which can be bitter and woody.
Storing:
In the fridge: 1-3 weeks, unwashed, tops removed, in a loosely closed or perforated plastic bag. Place tops 4-5 days in a loosely closed plastic bag.
In the freezer: blanch 2 min or cook and turn into a purée.
Good source: vitamin C and potassium.
Properties: revitalizing, diuretic, antiscorbutic, refreshing, emollient, and pectoral.