Selection and Preparation of Fruit/Vegetable

Sort the fruit and vegetables. Remove those that are over-ripe, rotten or bruised. Leave under-ripe products to ripen and use at a later date. Wash the fruit and vegetables in clean water. Some fruits, particularly tomatoes, are blanched in hot water for up to five minutes to soften the skin and to destroy enzymes and microbes. After blanching, they should be cooled by plunging into cold water. Some fruits should be peeled before use. Chop the fruit and vegetables into various sized pieces according to the recipe. Tip: When cooking with vinegar, lemon juice, or acid foods, use a stainless steel stockpot. This prevents leaching of metal into the food, and pitting of the vessel which might occur with other metals such as aluminum and cast iron. choose a recipe with less salt, sugar, and fats and with a minimum amount of additives.