The Composition and Qualities of Fruits and Vegetables

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
What makes a vegetable tender or tough? Why do leafy greens shrink so much when cooked? Why do apples and avocados turn brown when cut open? Why are green potatoes dangerous? Why do some fruits get sweet in the bowl, and others just older? The key to understanding these and other characteristics is a familiarity with the structural and chemical makeup of plant tissues.