SELECTION OF FOOD BY GROUPS: VEGETABLE-FRUIT GROUP
Fresh, frozen, dehydrated, and canned fruits and vegetables may be purchased. Fresh fruits and vegetables, especially those locally grown, are often less expensive in season. Canned or frozen fruits and vegetables are likely to be better buys at other times of the year. Frozen orange juice is less expensive than freshly squeezed juice, but usually costs a little more than canned juice. Frozen vegetables prepared with butter or cream sauces are appreciably higher in cost than plain vegetables that would be seasoned at the time of cooking.
Fruits should be ripe, firm, free from decay spots, and not soft or with mold spots. Vegetables should be firm, crisp, and clean – not wilted or bruised. Overripe fruits or too mature vegetables are not good economy even though the price may be somewhat lower.
A canned product should be selected for its use; for example, whole fruit may be desired when it is to be served as a dessert, but fruit pieces are just as good for a mixed salad or for pastries. Likewise, grade A peas may be preferred for buttered peas, but grade В peas would be suitable for a casserole dish.
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