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Tomatoes

Authored by Jenna Carter, UMN Public Health Nutrition Program

Which Fruit or Vegetable am I?

Here are some clues:
o I am the ovary of a flowering plant and am technically a berry.
o I can be as small as a cherry or as big as a grapefruit. I also come in a variety of shapes.
o I come in a variety of colors including red, yellow, green, orange, pink, purple, green and white.
o I am very popularly canned and preserved for the winter time.
o I am the state fruit/vegetable of New Jersey and Arkansas.
o I am high in vitamins A and C, and am very low in calories!
o I am high in lycopene, an antioxidant which has been associated with cancer prevention.

Have you guessed!?

I am a TOMATO!

Tomatoes can be easily grown and are abundant during this time of the year. When buying, choose tomatoes that are bright, firm and have few wrinkled, bruised or dark areas. Store tomatoes on a countertop, stem scar up and be sure not to set in direct sunlight. This will prevent quicker ripening and softening of the tomato. Refrigeration is not typically recommended for storage because of increased flavor loss. Tomatoes are best eaten within 2-3 days, but can be easily preserved for later use. This is most commonly done through canning or freezing. The University of California has published a detailed document, Safe Methods to Store, Preserve, and Enjoy, for further information on preservation.