As the name suggests, these are classified as fruits because they contain seeds but are more commonly consumed as vegetables. Examples include the aubergine, avocado, breadfruit, chilli, cucumber, plantain, pepper, pumpkin and tomato.
Buy in season, and look for firm, unblemished flesh with no discoloration or bruising.
Aubergines, chillies, peppers and tomatoes should have shiny, deeply coloured skins. Ripe avocados should respond to a firm squeeze.
Cucumbers, pumpkins and breadfruit should feel heavy for their size.
Plantains should be chosen according to how you intend to prepare them: green fruit are best for boiling, mottled yellow and brown for frying, and black for dishes that require a sweeter flavour.
Many vegetable fruits can be stored in the salad compartment of the fridge or in a cool, dry place, although tomatoes, plantains and avocados should be kept at room temperature until they ripen.
Article by Felicity Cloake
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