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Fruit and vegetables

Fruit and vegetables in the world cuisines

Once upon a time, in the lush and bountiful land of Culinary Grove, a gathering of fruits and vegetables occurred under the shade of the Great Cooking Tree. Grapes, Melon, Mango, Pear, Garlic, Cabbage, Red Pepper, Broccoli, Lettuce, Courgette, Cucumber, and Garlic, all gathered together to share their tales of travels and the diverse cuisines they had encountered.

The oldest and wisest among them, Pear, began the conversation with a gentle smile. "My dear friends, we have all journeyed far and wide, experiencing the flavours of different lands. Let us share our stories and celebrate the rich tapestry of cuisines that have embraced us."

Grapes, sweet and plump, spoke first. "In the British Isles, I am transformed into a delightful treat known as Eton Mess. They pair me with cream and meringue, creating a dessert fit for royalty."

Melon, with its refreshing sweetness, chimed in, "In France, they honour me with the name 'Salade de Melon.' They combine me with prosciutto and mint, creating a symphony of flavours that dance on the palate."

Mango, vibrant and tropical, shared its tale. "In Spain, they make Gazpacho, a cold soup with tomatoes and peppers. I add a touch of sweetness and a burst of colour to this traditional dish."

Cabbage, humble and versatile, spoke next. "In Ukraine, they love me in Borscht. My crisp texture and earthy flavor complement the beets, creating a hearty and nourishing soup for the soul."

Red Pepper, bold and fiery, added, "In Germany, I am part of the famous Sauerbraten. My spiciness blends with the rich flavors of the marinated meat, creating a dish loved by many."

Broccoli, with its green florets, shared, "In Russia, they appreciate my presence in Blini with Smoked Salmon. The delicate pancakes and smoky fish create a harmonious balance of textures and tastes."

Lettuce, crisp and cool, said, "In various lands, I am the foundation of salads. Whether it's the classic Caesar in the United Kingdom or the Niçoise in France, I bring freshness to the table."

Courgette, slender and mild, added, "I find my place in Ratatouille in French cuisine. The combination of tomatoes, eggplant, and bell peppers showcases the beauty of simplicity and freshness."

Cucumber, refreshing and hydrating, shared its story. "In Britain, I shine in the iconic cucumber sandwiches during afternoon tea. Paired with butter and delicate herbs, I bring a touch of elegance."

And finally Garlic, with its pungent aroma, concluded, "In many cuisines, including Spanish, Ukrainian, and German, I am the essential flavor enhancer. From aioli to sauerkraut, I bring depth and richness to dishes around the world."

As the fruits and vegetables shared their tales, a sense of unity and appreciation for the diversity of culinary traditions filled the air. The Great Cooking Tree swayed gently, pleased with the harmonious exchange of flavours and the celebration of each ingredient's unique role in different cuisines. And so, the gathering in the Culinary Grove became a cherished folktale, passed down through generations, reminding all that the beauty of food lies in its ability to bring people together in joy and shared stories.

Write a short text in about 80-100 words about how these vegetables and fruit can be used to cook tasty dishes.