Ngeyo Fresh Fruit and Vegetables

The plant is a small, half-woody, attractive, fast-growing, brittle tree; shallow-rooted; reaching 10 to 18 ft (3-5.5 m) in height; rarely as much as 25 ft (7.5 m).

Passion fruit is round and about 3 inches long. It has a thick, waxy rind that becomes wrinkly as the fruit ripens. Inside passion fruit are sacs that are filled with orange-colored juice and small, crunchy seeds. This juice mixture is known as pulp.

Pineapples have yellow or white pulp, fleshy, aromatic, juicy and sweet. In the fruit there is a fibrous axis that extends from the crown to the pedicle. Mature pineapples have a very singular fragrance, a beautiful colour and pleasant bittersweet taste.

Strawberries are bright red, juicy, and sweet. They’re an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium. Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control ( 1 , 2 ).

a sweet juicy citrus fruit with orange colored rind that grows on an evergreen tree with shining leaves and fragrant white flowers.

The mango fruit is roughly oval in shape, with uneven sides. The fruit is a drupe, with an outer flesh surrounding a stone. The flesh is soft and bright yellow-orange in color.

This banana may be compared to a cavendish in flavor

Avocados are high in fat. But it’s monounsaturated fat, which is a “good” fat that helps lower bad cholesterol, as long as you eat them in moderation.

A zucchini is a type of summer squash that usually resembles a smooth, long, dark-green cylinder. Both the squash and the plant it grows on are called a zucchini. Like other types of squash, zucchini grows in the ground from a vine-like plant that resembles a bush with thick leaves.

the edible starchy tuberous root of various plants (genus Dioscorea of the family Dioscoreaceae) used as a staple food in tropical areas

Spinach is a herbaceous plant whose leaves, green and arranged in rosette, are eaten raw or cooked. The leaves have an oval shape and are wrinkled; they can be whole or sawed. It is a very nutritious, tasteful and easy-to-digest plant. The Arabs regarded it as the queen of vegetables.

The radish belongs to the Cruciferae family and its scientific name is Raphanus sativus L. It is an annual or biennial plant. It has a thick, fleshy root, varying in shape and size, of a red, white pink or dark brown skin or tinged with multiple colours. Its taste is more or less pungent.

Parsley is a hardy, biennial that is grown and treated like an annual. It is the most widely grown herb for both garnish and flavoring. There are two distinct types of parsley: moss-curled and flat-leaf. Moss-curled forms a rosette of leaves that are finely cut and tightly curled.

A pea is a most commonly green, occasionally golden yellow, or infrequently purple pod-shaped vegetable, widely grown as a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F).

Yellow bell peppers are one of the common colors of mature bell peppers. They’re blocky with three to four lobes and have crisp, juicy flesh with a sweet flavor.

Red pepper is the dried, ripened fruit pod from pungent (hot) varieties of the Capsicum species. It is sometimes referred to as Cayenne pepper, having been named after the high heat chilies grown in the vicinity of the Cayenne River in French Guiana.

A mushroom is the reproductive structure produced by some fungi. It is somewhat like the fruit of a plant, except that the “seeds” it produces are in fact millions of microscopic spores that form in the gills or pores underneath the mushroom’s cap.

Cassava is a perennial plant with conspicuous, almost palmate (fan-shaped) leaves resembling those of the related castor-oil plant but more deeply parted into five to nine lobes. The fleshy roots are reminiscent of dahlia tubers. Different varieties range from low herbs to branching shrubs and slender unbranched trees.

Ginger is a 2-4 feet tall slender perennial with grass-like leaves and greenish-yellow flowers. Once the leaves of the plant die, the thick rhizomes, about 6 inches long, are dug up. Ginger is often referred to as a root but this is technically incorrect.

Lettuce, Lactuca sativa, is a leafy herbaceous annual or biennial plant in the family Asteraceae grown for its leaves which are used as a salad green. The lettuce plant can vary greatly in size, shape and leaf type but generally, the leaves of the plant form a dense head or loose rosette.

Green beans are known by many common names, including French beans (or the French: haricot vert), string beans (although most modern varieties are “stringless”), and snap beans or simply snaps. In the Philippines, they are also known as Baguio beans or habichuelas, to distinguish them from yardlong beans.

Celery is a vegetable with long petioles, meaty and succulent that are known by the name of stalks. They may be eaten raw in salads or alone, fried, boiled, with sauces and as a condiment for soups, stews, etc. It can also be used as an aromatic and besides the stalks, the leaves and seeds of the plant are used.

Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red. These onions tend to be medium to large in size and have a mild flavor. Red onions are available throughout the year and are high in flavonoids and fibre (compared to white and yellow onions).

ll forms of cabbage have succulent leaves that are free of hairs and covered with a waxy coating, which often gives the leaf surface a gray-green or blue-green colour. The plants grow best in mild to cool climates and tolerate frost; some forms tolerate hard freezing at certain periods of growth.

The taproot ranges in shape from globular to long and tapered. Skin and flesh colours are usually dark purplish red, though some are nearly white or orange. Beetroots should be smooth, firm, and unblemished; medium-sized specimens are the most tender.

Green bananas are firmer than yellow bananas. Their texture has sometimes been described as waxy. Composition. Green bananas are higher in starches. As bananas ripen and turn yellow, the starches transform into sugars.