Fall 2016, Issue 7

Traditional Ethnic Fruits & Vegetables

Storing Fruits & Vegetables for Best Flavor

Mom Report: 2007-2015

Produce for Better Health Foundation Produce for Better Health Foundation (PBH) is a non-profit 501 (c) (3) consumer education foundation whose mission is to motivate Amer-icans to eat more fruit and vegetables to improve public health. PBH partners with government agencies like CDC, non-profit organizations, health professionals, educators, and members of the fruit and vegetable industry to promote increased consumption of fruit and vegetables. We leverage private industry and public sector resources, influence policy makers, motivate key consumer influencers, and promote fruit and vegetables directly to consumers.

We’re on a Mission!

Fruits & Veggies—More Matters Managed by PBH, Fruit & Veggies—More Matters is the nation’s largest public-private fruit and vegetable nutrition education initiative. The foundation of Fruit & Veggies—More Matters is a brand logo and messaging designed to motivate Americans to eat more fruit and vegetables. Fruit & Veggies—More Matters materials and messages are widely featured in print, on websites, and on social media platforms like Facebook, Twitter, Pinterest, Instagram, YouTube, and blogs. Since its inception in 2007, it is estimated that the Fruit & Veggies—More Matters logo has been seen an average of 336 times by every American.

Fruit & Veggie Connection is a publication of Produce for Better Health Foundation for the public health community. Reprinting with credit is encouraged. Direct comments or questions to FVConnection@PBHFoundation.org

While this magazine is meant to help answer some of those harder questions, don’t forget to help consumers understand that fruits and vegetables are delicious, satisfying, and a great value. Offer reminders and simple serving suggestions that are quick, effortless, and tasty. Fruits and vegetables that are fresh, canned, frozen, dried and 100% juice all count toward the daily consump-tion goal. Be sure to opt-in to our recipes and healthy meal ideas at FruitsAndVeggiesMoreMatters.org/?page_id=89.

Please let us know what else would be of value to you by sending comments and questions to FVConnection@PBHFoundation.org.

Elizabeth Pivonka, Ph.D., R.D.President & CEO, Produce for Better Health Foundation

Welcome to Fruit & Veggie Connection, a magazine for health professionals that helps summarize relevant and important information related to fruit and vegetables.

We have written in past issues about current fruit and vegetable consumption trends, health benefits, and consumer attitudes. We have tackled concerns about pesticides, biotechnology, and genetically modified products. We have offered charts based on phytochemical content, botanical classifications, and growing locations. In this issue, we outline fruits and vegetables popular in various cuisines. We also outline which fruits and vegetables ripen after harvest and which do not. (We’ve not yet found a simple answer to what happens to vitamins and phytochemicals during the ripening process, but we’ll keep looking.) We are in the process of summarizing information from past magazine issues and are developing updated nutrition facts panels for fruits and vegetables based on new FDA regulations. We will share these when they are available.

In This Issue

Welcome

What We Know 4 Traditional Ethnic Fruits and Vegetables

10 Storing Fruits & Vegetables for Best Flavor

What Research Tells Us12 Mom Report 2007-2015

Tools to Help Promote Fruit and Vegetables16 In the News

17 Webinar Series for RDs

18 Successful Supermarket Dietitian Promotion Ideas

19 Healthy MyPlate Ideas

Getting Involved20 PBH’s Recognition and Grant Programs — Important Deadlines!

21 PBH Announces Store Tour Training Grantees

23 Common Consumer Questions — Small Bites

26 Celebrate Fruits & Veggies—More Matters Month in September

Apples Beets

Broccoli Cabbage

Cantaloupe Collard greens

Honeydew Huckleberries

Kale Key Limes Mayhaw

Mustard greens Okra

Oranges Peaches

Peas Plums

Spinach Squash

Green Beans Sweet Potato Turnip Greens

Turnip Watermelon

Bananas Bitter melon Breadfruit Cabbage Carrots Cassava

Cauliflower Coconuts Greens Guavas

Jackfruit Lentils

Litchis (lychee)

Melons Papayas

Passion fruit Pigeon peas Pineapples Seaweed Soybeans

Sweet potatoes Sword beans Vi (ambarella)

Winged beans Yams

CUBAN AND PUERTO RICAN

Green beans Guava

Kidney beans Kumquats Lemons Limes

Malanga (tanier)

Mamey Mangoes

Okra Oranges

Palm hearts Papayas

Pineapples Plantains

Pomegranates Radishes Raisins

Sapodilla Soursop Spinach

Sweet potatoes Tamarind

Taro Tomatoes

Yuca (cassava)

Acerola cherries Akee

Arracacha Avocados Bananas

Black beans Black-eyed peas

Breadfruit Broccoli Cabbage

Caimito (star fruit)

Calabaza (green pumpkin)

Callaloo Cashew apples

Chayote Chiles

Chili peppers Citron

Coconuts Corn

Cucumbers Custard apple

Eggplant Gooseberries

Granadilla (passion fruit) Grapefruit

SOUTHERN PACIFIC ISLANDS

F R U I T S A N D V E G E TA B L E S

Traditional Ethnic

A cuisine is a specific set of cooking traditions

and practices, often associated with a specific

culture or geographical region. Each food cuisine

involves food of particular types prepared in a

particular syle. As health professionals, you have

likely received inquiries about the different food

cuisines and what fruits and vegetables work well

with them. The following information outlines

various cuisines and the fruits and vegetables

most commonly associated with each.

4 FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

Source: Nebraska Department of Education Fresh Fruit and Vegetable Program: https://www.education.ne.gov/ns/nslp/FFVP/BINDERS/Binder1-Food_Service_Re-source/FactsNutritionSection.pdf. Accessed August 15, 2016.

MEXICAN

Onions Oranges Papaya Peas

Pineapple Plantains Potatoes

Squash blossoms Strawberries Tomatillos Tomatoes

Tuna (cactus fruit)

Yuca (cassava)

Zapote

SOUTHEAST ASIAN (VIETNAM, CAMBODIA, LAOS)

Hearts of palm Hyacinth beans

Jackfruit Java plum

Leeks Lettuce

Litchi (lychee)

Long green beans Mangoes Melons

Mushrooms Papaya Pears

Persimmons Pineapples

Plums Pomegranates

Pomelo Rambutan Rhubarb Star fruit

Strawberries Tamarind

Watermelon

Amaranth Apples

Avocados Bamboo shoots

Banana blossoms Bananas

Bean sprouts Beets

Bitter melon Cabbage

Calamansi (lime) Carrots

Cashew nut leaves Cassava

Cauliflower Celery

Citrus fruits Coconut

Corn Durian

Eggplant Endive Grapes

Green beans Green papaya

Guava

Avocados Cactus

Carambola Cherimoya

Chiles Coconut

Corn Granadilla (passion fruit)

Guanabana Guava Jicama Lemons Limes Mamey Melon

Cushaw squash Dewberries/Blackberries

Kumquats Mirliton (chayote)

Muscadines (scuppernongs)

Passion fruit Peas, crowder

Potatoes Pumpkin

Satsuma (mandarin)

CAJUN AND CREOLE

Brinjal (eggplant) Chenna (chickpeas)

Coconut Cucumber

Guava Karela (bitter melon)

Mango Mattar (green peas)

Mung bean sprouts Okra

Tamarind(fruit from the Tamarind tree)

INDIAN AND PAKISTANI

CHINESE, JAPANESE, AND KOREAN

Lime Litchi (lychee)

Lotus root and stems Luffa

Mango Mushrooms Muskmelon

Okra Onions Oranges Papaya

Passion fruit Peaches

Pear apples (asian pears)

Peas Persimmons Pineapples

Plums Pomegranates

Pomelos Potato

Pumpkin Seaweed

Snow peas Spinach

Strawberries Tangerines

Taro Turnips

Water chestnuts Watercress Wax beans

Winter melon Yams

Amaranth Apples

Asparagus Bamboo shoots Banana squash

Bananas Bean sprouts Bitter melon

Broccoli Burdock root

Cabbage (bok choy and napa)

Cassava (tapioca) Cauliflower

Celery Chinese Long beans

Chinese mustard Chrysanthemum greens

Coconut Cucumbers

Custard apples Dates

Dragon eyes (longan)

Eggplant Figs

Flat beans Fuzzy melon Ginger root

Grapes Green peppers

Kohlrabi Kumquats

Leeks Legumes Lily root

5FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

VEGETABLES IN VARIOUS CUISINESASIAN

CHINESE ,JAPANESEKOREAN

S.E. ASIA(VIETNAM,CAMBODIA,

LAOS)

AFRICANCUBAN, PUERTO RICAN

LATINO MEXICAN INDIAN,PAKISTANI

MEDITERRANEAN PACIFICISLANDS

SOUTHERN CAJUN,CREOLE

ADZUKI BEANS

AMARANTHARRACACHAARTICHOKE

ARUGULAASPARAGUS

AZTEC SPINACHBASELLA (MALABAR SPINACH)

BAMBOO SHOOTSBASIL

BEAN SPROUTSBEANS, BLACKBEANS, FLAT

BEANS, HYACINTHBEANS, K IDNEY

BEANS, SOYBEANS, SWORDBEANS, WINGED

BEET GREENSBEETS

BITTER MELONBOK CHOY

BOTTLE GOURDBROCCOLI

BRUSSELS SPROUTSCABBAGECACTUS

CALABAZA

CALABAZA (GREEN PUMPKIN)

CALLALOOCARROTS

CASHEW NUT LEAVESCASSAVA (YUCA)

CAULIFLOWERCELERIAC

CELERYCELTUCE (ASPARAGUS LETTUCE)

CHARDCHAYOTECHICORY

CHICKPEASCHILES

CHIL I PEPPERSCHRYSANTHEMUM GREENS

CILANTROCOLLARD GREENS

CORNCUCUMBER

DAIKON RADISH

DANDELION GREENSEDAMAMEEGGPLANT

ENDIVEEPAZOTEFENNEL

GALANGAL ROOTGARLIC

6 FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

ASIANCHINESE ,JAPANESEKOREAN

S.E. ASIA(VIETNAM,CAMBODIA,

LAOS)

AFRICANCUBAN, PUERTO RICAN

LATINO MEXICAN INDIAN,PAKISTANI

MEDITERRANEAN PACIFICISLANDS

SOUTHERN CAJUN,CREOLE

GARLIC CHIVESGINGER ROOTGREEN BEANS

GREENSHEARTS OF PALM

JICAMAKABOCHA SQUASH

KALELEEKS

LEMONGRASSLENTILSLETTUCE

LONG GREEN BEANSLOTUS ROOT

MACHEMALANGA (TANIER)

MESCLUNMUSHROOMS

MUSTARD GREENSNAPA CABBAGE

NETTLESOKRA

OLIVESONION

PAPALOPEAS

PEAS, BLACK-EYEDPEPPERS

PIGEON PEASPOTATOESPUMPKIN

PURSALANERADISH

RHUBARBRUTABAGASCALLIONSSEAWEEDSHALLOTS

SNOW PEASSPINACH

SQUASH BLOSSOMSSQUASHES

SWEET POTATOTAMARINDTARAGON

TARO ROOTTATSOI (SPOON CABBAGE)

TOMATILLOSTOMATOTURNIP

TURNIP GREENSVI (AMBARELLA)

WATER CHESTNUTSWATERCRESSWAX GOURD

YAM, CHINESEYAMS

YU CHOIZUCCHINI

7FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

FRUITS IN VARIOUS CUISINESASIAN

CHINESE ,JAPANESEKOREAN

S.E. ASIA(VIETNAM,CAMBODIA,

LAOS)

AFRICANCUBAN, PUERTO RICAN

LATINO MEXICAN INDIAN,PAKISTANI

MEDITERRANEAN PACIFICISLANDS

SOUTHERN CAJUN,CREOLE

AKEE

APPLES

APRICOTS

AVOCADO

BANANA BLOSSOMS

BANANAS

BAOBAB

BLACKBERRIES

BLUEBERRIES

BREADFRUIT

CACTUS FRUIT (PRICKLY PEAR)

CASHEW APPLE

CHERIMOYA

CHERRIES

CERRIES , ACEROLA

CITRON

CLEMENTINES

COCONUT

CUSTARD APPLE

DATES

DEWBERRY

DRAGON FRUIT

DURIAN

FIGS

FUZZY MELON

GOOSEBERRIES

GRAPEFRUIT

GRAPES

GUANABANA

GUAVA

HORNED MELON

HUCKLEBERRIES

JACKFRUIT

KEY L IMES

KIWIFRUIT

KUMQUATS

LEMON

LIME

LONGAN

LUFFA

LYCHEE (L ITCHI )

MAMEY (SAPOTE)

MANDARINS

MANGOES

8 FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

ASIANCHINESE ,JAPANESEKOREAN

S.E. ASIA(VIETNAM,CAMBODIA,

LAOS)

AFRICANCUBAN, PUERTO RICAN

LATINO MEXICAN INDIAN,PAKISTANI

MEDITERRANEAN PACIFICISLANDS

SOUTHERN CAJUN,CREOLE

MANGOSTEEN

MAYHAW

MELON

MELON, CANTALOUPE

MELON, HONEYDEW

MILK FRUIT

MUSCADINES

NECTARINES

ORANGES

PAPAYA

PAPAYA, GREEN

PASSION FRUIT

PEACHES

PEARS

PEAR APPLES (ASIAN PEAR)

PERSIMMONS

PINEAPPLE

PLANTAINS

PLUM, JAVA

PLUMS

POMEGRANATE

POMELO

RAISINS

RAMBUTAN

SAPODILLA

STAR FRUIT

STRAWBERRIES

SOURSOP

TANGERINES

WATERMELON

ZAPOTE

Sources:

Kaiser C, Ernst M. Ethnic Vegetables: Asian. University of Kentucky. http://www.uky.edu/Ag/NewCrops/introsheets/asian.pdf. Published November 2014. Accessed August 15, 2016.

Kaiser C, Ernst M. Ethnic Vegetables: Hispanic. University of Kentucky. http://www.uky.edu/Ag/NewCrops/introsheets/hispanic.pdf. Published November 2010. Accessed August 15, 2016.

Nebraska Department of Education Fresh Fruit and Vegetable Program: https://www.education.ne.gov/ns/nslp/FFVP/BINDERS/Binder1-Food_Service_Resource/FactsNutritionSection.pdf. Accessed August 15, 2016.

OldWays. Traditional Diets. (African Heritage Diet, Asian Diet, Latin American Diet, Mediterranean Diet) http://oldwayspt.org/traditional-diets. Accessed August 15, 2016.

9FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

Storing Fresh Fruits and Vegetables F O R B E S T F L AV O R

Store in the refrigerator

Cleaning Your Produce

FRUITApples (more than 7 days)

ApricotsAsian pears

BerriesCherriesCut FruitFigsGrapes

VEGETABLESArtichokesAsparagusGreen BeansBeets

Belgian EndiveBroccoliBrussel SproutsCabbageCarrots

CauliflowerCeleryCut VegetablesGreen OnionsHerbs (not basil)

Leafy VegetablesLeeksLettuceMushroomsPeas

1. Place fruits and vegetables in separate, perforated plastic bags.

2. Use within 1-3 days for maximum flavor and freshness.

Ripen on the counter first, then refrigerateAvocados Kiwi

1. To prevent moisture loss, store fruits and vegetables separately in a paper bag, perforated plastic bag, or ripening bowl on the counter away from sunlight. Ripening fruit in a bowl or paper bag can be enhanced

Nectarines Peaches

Store only at room temperatureFRUITApples(fewer than 7 days)

Bananas

Citrus fruitsMangoesMelonsPapayas

1. Many fruits and vegetables should only be stored at room temperatures.Refrigeration can cause cold damage or prevent ripening to good flavor and texture. For example, pink tomatoes ripen to a better taste and red color if they are left at room temperature. In the refrigerator, they do not turn red, and even red tomatoes kept in the refrigerator lose their flavor.

PersimmonsPineapplePlantainPomegranates

VEGETABLESBasil (in water)Cucumber†

Eggplant†

Garlic*GingerJicamaOnions*

Peppers†

Potatoes*PumpkinsSweet Potatoes*

For information on how to store other fruits and vegetables go to FruitsAndVeggiesMoreMatters.org

Pears Plums Plumcots

3. Store each group in different produce drawers in the refrigerator to minimize the detrimental effects of ethylene produced by the fruits on the vegetables. Bolded items are the highest ethylene producers.

by placing an apple with the fruit to be ripened.

2. After ripening, store in refrigerator and use within 1-3 days.

2. Keep away from direct sunlight.

*Store garlic, onions, potatoes, and sweet potatoes in a well-ventilated area in the pantry.

†Cucumbers, eggplant, and peppers can be refrigerated for 1-3 days if they are used soon after removing from the refrigerator.

RadishesSpinachSproutsSummer SquashesSweet Corn

Always keep produce separate from raw meat, poultry, and seafood. Never use detergent or bleach to wash produce. Instead, rinse produce under running tap water immediately prior to use, including those with skins and rinds that are not eaten. Washing too far in advance removes some of nature’s natural preservatives. However, head lettuce or leafy greens remain crisper when washed right away and then refrigerated. Packaged fruits and vegetables labeled “ready-to-eat,” “washed,” or “triple washed” need not be washed. Refrigerate all cut, peeled, or cooked fruits and vegetables within 2 hours.

TomatoesWinter Squashes

Source: UC Davis Postharvest Technology

10 FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

Many factors are considered as indices for maturity of fruits and vegetables, including color, size, shape, development of abscis-sion layer (where the stalk attaches to the fruit in some melons), surface morphology and structure (netting on some melons, development of natural wax on some fruits), solidity (lettuce, cabbage), firmness (apples, pears, stone fruits), tenderness (peas), and other compositional factors including starch and sugar content, sugar/acid ratio, juice content (citrus), oil content (avocados), astringency, and internal ethylene concentration. In addition, trade regulations frequently outline a level of minimum and maximum maturity levels acceptable for a given fruit or vege-table. This prevents the sale of immature or over mature products from going to market, which can result in loss of consumer con-fidence if consumers have a poor eating experience. As a result, assuming proper handling from the farmer to market, all produce in the market is either at or nearly ready to eat.

Bottom Line Fresh produce is generally sold already ripe and ready-to-eat – more so today than ever before. However, here are some simple rules:

1) These fruits (including tomatoes) can be further ripened at home for optimal eating quality: avocados, bananas, kiwifruit, mangoes, nectarines, papayas, peaches, pears, persimmons, plantains, plums, plumcots, and tomatoes. These fruits are

also high ethylene producers. To ripen, store in a paper bag or ripening bowl on the counter away from sunlight until level of preferred ripeness is desired. After ripening, all but tomatoes can be stored in the refrigerator and should be used within 1-3 days. Do not put tomatoes in the refrigerator unless they have been cut or chopped, it impacts their flavor. If refrigerated, the banana peel will also turn brown, though it does not affect the fruit.

2) These fruits further soften, but do not get sweeter: melons.

3) These fruits do not ripen further after harvest: apples, berries (including cherries and cranberries), citrus, grapes, pomegranates, and pineapple.

4) All vegetables are ready-to-eat from the store or farmer’s market, they do not need further ripening since they are harvested at peak of ripeness.

Refer also to Storing Fresh Fruits and Vegetables for Best Flavor, found on page 10.

Sources: Kader A A. Postharvest Technology of Horticultural Crops. Third Edition. University of California Agriculture and Natural Resources Publication 3311; 2002.

Personal communication with Amanda Press and Dennis Christou, Del Monte Fresh Produce N.A., Inc. July 25, 2016.

Common Consumer Question:Which fruits and vegetables do I need to ripen at home (after purchasing from farmer’s market or grocer) before eating?

Can be further

ripened at home:

Further soften, but do not get sweeter:

Do not ripen

further after harvest:

Vegetables do not need further ripening since they are harvested at the peak of ripeness.

11FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

As part of a comprehensive research plan for Fruits & Veggies—More Matters,

PBH has conducted an annual survey of moms since 2007. The most

recent data, collected through 2015, can be found in PBH’s updated report,

Moms’ Attitudes and Beliefs Related to Fruit & Vegetable Consumption 2007-2015. Highlights since 2007 include:

Moms Attitudes About

Fruits and VegetablesO V E R T I M E

12 FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

WOMEN CONTINUE TO HAVE STRONG BELIEFS ABOUT FRUITS AND VEGETABLES Moms continue to appreciate the importance of fruits and vegetables in the diet, and recognize the relationship of fruit and vegetable consumption to health and well-being. Attitudes toward including more fruits and vegetables are very positive, and the majority of moms say they need to, want to, and intend

LOWER INCOME MOMS MORE CHALLENGEDLower income moms do not believe it is as important to include fruits and vegetables in family meals and snacks compared to those with higher incomes. They also report that fewer parents like them do so and that fewer spouses believe it is important. Compared to higher income moms, they are also less likely to say that they could include more fruits and vegetables in meals and snacks and are not as interested in knowing how to prepare them in new ways.

SCHOOL MEALS ARE IMPORTANTIn 2015, moms reported that it was significantly easier to get her family to eat fruits and vegetables at school compared to 4 years earlier. Furthermore, half of moms agreed that the addition of fruits and vegetables in school meals or snacks has positively impacted their child’s fruit and vegetable consumption.

Moms’ Attitudes About Fruits & Vegetables by Income, 2015

Please rate your level of agreement or disagreement with these statements:

AGREE DISAGREE

As a parent, it is important that I include fruits and vegetables in my family’s meals and snacks.

Parents like me include fruits and vegetables in family meals and snacks each day.

If I wanted to, I could include more fruits and vegetablesin my family’s meals and snacks each day.

My spouse/partner believes it is important that our children include fruits and vegetables at meals and snacks.

>$50,000 (n=364)<$50,000 (n=386)

91%

78%

75%

77%

83%*

69%*

68%*

62%* 13%

8%

5%

4%

4%

6%

6%

7%

to include more in their family’s meals and snacks. Over time, however, these values have softened. More moms have come to believe their families eat enough fruit and vegetables and a slight reduction in motivation to serve them to her family can be seen. Moms continue to say that they can include fruits and vegetables in meals and snacks if they wanted to. However, fewer say that it will be easy and that it is more of a chore.

CONVENIENCE IS IMPORTANTMore than half of moms say that convenient, prepared fruits and vegetables in single-serve snack sizes help to get servings of fruits and vegetables into their child’s diet, with nearly as many wishing there were more convenient, prepared forms available. Restaurants and quick service restaurants offer more convenient fruit and vegetable options today than in 2007, and moms have reported steady improvement over time in the ease of getting her family to eat fruits and vegetables at these locations. Moms acknowledge that changes in restaurants and children’s meals at fast food restaurants have positively impacted their child’s fruit and vegetable consumption.

13FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

Support Moms Need to be Able to Include Fruits and Vegetables in Family Meals and Snacks

Moms’ Perceived Disease-Prevention Benefits of Fruits & Vegetables

Which of the following do you believe consuming fruits and vegetables may be beneficial for preventing? (Please select all that apply.)

% Respondents

Overweight and obesity

Weight gain

Heart disease

High blood pressure

Diabetes

Cancer

76%*90%

88%

87%

73%*89%

87%

86%

64%*84%

82%*77%

60%*76%

74%*66%

62%*75%*

70%*64%

48%*67%*

62%

59%

2009 (n=761)2010 (n=1067)

2011 (n=1318)

2015 (n=730)

Common Consumer Question:

Initial nutrient content is affected by commodity, cultivar, soil type, and weather conditions during growth. Those fruits that continue to ripen post-harvest (avocados, bananas, kiwifruit, mangoes, nectarines, papayas, peaches, pears, plums, plumcots, and tomatoes) undergo composition, texture, and flavor changes. These can include conversion of starch to sugar, breakdown of pectins and other polysaccharides resulting in softening of fruit, and the production of flavor volatiles associated with ripening which is important to their eating quality. Total fiber and mineral content do not change. There is limited research about what

How do nutrients and phytochemicals in fruits and vegetables change with ripening and storage?

happens to vitamins and phytochemicals during this post-harvest ripening time.

All other fruits and vegetables are harvested at optimal maturity. After harvest, nutrient degradation begins, but nutrient retention among fresh produce is optimized if handled properly, stored at high relative humidity, and refrigerated as appropriate. Canning, freezing, and drying fruits and vegetables also preserve their nutrients, and processing facilities are located near crops to minimize transport time.

PERCEPTION OF HEALTHYDespite the health benefits of eating more fruits and vegetables, however, canned, dried, and frozen fruit and vegetables are not perceived by moms as healthy as fresh. In fact, moms’ view that frozen, 100% juice, dried, and canned fruits and vegetables are less healthy than fresh produce has continued to grow over time. It should be noted that the perception of canned and dried

fruits and vegetables improved in 2015, but not significantly. The perception of juice as healthy has continued to decline. Moms are also significantly less likely to believe in the disease-preventing benefits of fruits and vegetables in 2015 compared to earlier years. If behavior is indeed influenced by the perceived outcome of the behavior, then this declining belief in the health benefits of various forms of fruits and vegetables does not bode well for an increase in total fruit and vegetable consumption in the future.

DADS COULD HELP MOREMoms report that the support she needs, but doesn’t currently receive, to help increase fruit and vegetable consumption, is more support from their husbands. Other key barriers are different likes and dislikes of family members. Mothers will prepare only those fruits and vegetables that the family likes, which may limit the variety served. Conflict with family members over eating or even just trying a fruit or vegetable may seem overwhelming. At the very least, dads should not work against moms’ efforts to encourage greater fruit and vegetable consumption. Providing support, encouraging perseverance, and offering practical suggestions, can assist moms in their efforts.

14 FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

How well do you believe Fruits & Veggies—More Matters motivates you to help yourself and/or your family to eat more fruits and vegetables?

How Well Fruits & Veggies—More Matters Motivates Moms

33%

42%

24%

20%

31%35%

41%

38%

49%

% Respondents very or extremely motivated

2009 2008 2007 2010 2011 2012 2013 2014 2015

Uncork

Grape JuiceSecretsof

We've all heard of the benefitslinked to drinking moderate

amounts of red wine, but whatabout 100% grape juice?

Red wine, in moderation, has long beenassociated with a heart-healthy diet.

Nearly 20 years’ worth ofresearch shows that thanks tothe dark purple Concord grape,100% grape juice can helpsupport a healthy heart. 1

In fact, Concord grapes have a lot of thesame heart-health benefits as red wine.

Not only do polyphenols giveConcord grapes their vibrant purple color,but many of these plant nutrients alsodeliver heart-health benefits.

Many of the healthy plant nutrients, orpolyphenols, in Concord grapes arethe same as those found in red wine...

29%

...and, only 29% of Americans,surveyed by Welch’s, were

aware of this fact.

Visit welchs.com/health to learn more about

100% grape juice made with Concord grapes

as part of a heart-healthy diet.

1 grapescience.com

Sources

2 Dorsey PG et al. Concord grape juice improves endothelial function in overweight, older adults. Presented at the 55th Annual Conference of the American College of Nutrition. San Antonio, TX. October 15-18, 2014.

And, new research has found that100% grape juice made withConcord grapes can support

heart-health by promotinghealthy circulation. 2

FRUITS & VEGGIES—MORE MATTERS BRANDAmong moms, awareness of the Fruits & Veggies—More Matters brand has grown from 11% in 2007 to 27% in 2015, with most becoming familiar with it through supermarkets and food packaging. Additionally, 49% of mothers said they were more likely to purchase a product with the Fruits & Veggies—More Matters logo on it in 2015, up from 39%. Of those who were aware of the Fruits & Veggies—More Matters brand, a record number of moms (49%) in 2015 said it motivates them to help their family eat more fruits and vegetables. Perhaps when moms are less informed about the health promoting properties of fruits and vegetables, as they appear to be in 2015, they are more inclined to be motivated by this health-promoting brand. If so, even greater use of the Fruits & Veggies—More Matters brand on products and in promotions would be warranted in the future.

In general, moms continue to be primed for action-oriented messages that will help them follow through with preparing and serving more fruits and vegetables to their families. Barriers to including more fruits and vegetables, such as different preferences within the family, lack of support from their husbands, or being able to serve them while on a budget, reflect moms need for a supportive social network, and practical information, suggestions and tips that she can easily implement.

Source: Produce for Better Health Foundation. Moms' Attitudes and Beliefs Related to Fruit & Vegetable Consumption, 2007-2015. Web: http://pbhfoundation.org/about/res/pbh_res/

In the NewsReview headlines for the latest fruit and vegetable news

JUNE

JULY

AUGUST

The Packer“Produce popular among online grocery shoppers”

“Smarter lunchrooms help kids eat more produce”

“SNAP incentives boost fruit, vegetable sales”

“McDonald’s adds red leaf, carrots to salad items”

The Packer“Mom’s the prime trainer for produce shopping”

“Farmers markets, CSAs exempt from FSMA rule”

“Produce takes center stage on menus of the future”

“Automated strawberry picker gets first patent”

“USDA app targets food waste”

“Wendy’s launches salad with blackberries, featuressupplier in video”

The Packer“Ahold, Delhaize merger complete”

“Demand outpaces supply for red, mini peppers”

“Salmonella outbreak linked to alfalfa sprouts”

“Snacking trend provides produce opportunities”

“Branding salad bars boosts kids’ consumption, new research suggests”

“Small-sized fruit programs benefit retailers, families”

“Biotechnology can enhance post-harvest quality”

“Produce packaging helps educate”

“Recipes can encourage specialty sales, marketers say”

PMA SmartBrief“Survey: Most people purchase their produce at the supermarket”

The Produce News“Six produce items added to the newest group of Emojis”

(Avocado, carrot, cucumber, green salad, kiwifruit and potato)

American Vegetable Grower“Study: GMO ban would hurt economy and environment”

PMA SmartBrief“Coupons are going strong thanks to millennials”

“Amazon’s grocery delivery raises stakes for retailers”

The Produce News“Obama signs first federal GE (genetically engineered) labeling bill”

“Walmart to introduce new food label, with an eye toward reducing food waste

PMA SmartBrief“N.Y. launches local food certification program”

16 FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

In order to help health professionals in

their effort to increase fruit and vegetable

consumption, PBH offers webinars for 1 hour

of continuing education credit for dietitians.

PowerPoint and audio recordings can be found

at PBHFoundation.org/pub_sec/webinars/

NEW — Hummus & Health: Exploring the Role of Hummus to Boost Vegetable and Bean Intake Most Americans don’t eat enough vegetables each day, especially beans. Explore the nutritional benefits of hummus and discover how hummus can help bridge the gap to improve vegetable and bean intake. Nutrition communications expert Kathleen Zelman, MPH, RD and researcher Robert Murray, MD will share scientific research to outline how hummus can help boost bean intake in a variety of healthy eating patterns, as well as practical applications to add hummus to meals and snacks for added nutrition and flavor.

NEW — What Do We Know About 100% Juice: The Dietary Guidelines and Beyond The new 2015-2020 Dietary Guidelines recommend increas-ing fruit intake in all its forms including 100% juice, yet many misperceptions exist. Research shows 100% juice can help Amer-icans meet recommended fruit intakes. The presentation in-cludes a review of the most current research on 100% fruit juice's role in health, nutrition, diet quality, dental caries and body weight as well as information on cost-analysis, juice consumption patterns and appropriate serving sizes.

What Consumers Think of Biotech & the Arctic® Apple The first-ever GM apple, the Arctic® apple, will be test marketed in select locations in fall 2016. Based on recent qualitative and quantitative consumer research, this webinar shares current perceptions of biotech and the Arctic® apple, what it takes to gain consumer acceptance, and how to talk to consumers about Arctic® apples and biotechnology in general.

Enjoy the Goodness of Canned Pumpkin All Year Round Explore the nutritional benefits of canned pumpkin and how it can be used to boost the taste and nutrition of meals with trained chef and nutrition expert Michelle Dudash, RD. Learn ways to enhance mealtime with this always-in-season, versatile superfood with practical, consumer-friendly tips plus delicious snack and meal ideas.

2015 State of the Plate, An Overview of Fruit & Vegetable Consumption Trends This webinar shares insights into American’s eating habits and new data on fruit and vegetable consumption trends. Learn about who is eating fruit and vegetables today and hear about future consumption estimates based on current population characteristics.

Understanding Food Risks Organic foods, all natural ingredients, pesticide residues, food ad-ditives, genetically modified foods, allergens: what are the relative risks of consuming these in the food we eat? Dr. Bruce Chassy, Professor Emeritus, University of Illinois at Urbana-Champaign presents basic food risks, including an overview of toxicology, and then applies this knowledge to discuss the safety of foods.

The Whole Truth About 100% Fruit Juice Learn more about 100% fruit juice, with emphasis on the unique benefits from polyphenols in 100% grape juice made from Concord grapes, with polyphenol expert Mario Ferruzzi, PhD of Purdue University. Nutrition blogger Sarah-Jane Bedwell, RD, LDN also offers consumer-friendly tips, techniques and recipes to help squeeze more fruit into the day.

Strawberries as a Functional Food: A Sweet Strategy for Health This webinar covers the protective power of strawberries in a variety of health conditions, including chronic inflammation, cardiovascular disease, cancer, insulin resistance, diabetes and age-related declines in cognitive function.

The Power of the Pour: The Nutrition & Health Benefits of 100% Fruit Juice Review evidence that supports the benefits of consuming 100% fruit juice as part of a healthy diet, including improved nutrient adequacy and diet quality. Review findings from studies on 100% orange juice/100% fruit juice consumption and health concerns such as overweight/obesity, insulin resistance, diabetes and heart health risk factors.

Setting the Nutrition Record Straight on Frozen Fruits and Vegetables Learn about new research on the nutritional quality of fresh and frozen fruit and vegetables that can help encourage consumers to “think frozen.”

Cans Get You Cooking! Understand how nutritious and versatile canned fruit and veggies are, including ways they can be incorporated into everyday meals for overall health and wellness.

Pesticide Residues: What to Communicate to Consumers This webinar addresses the importance of accurately communi-cating to consumers that eating either conventional or organic fruit and vegetables is the right choice and eating more is the healthy choice.

17FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

We all know that consumers want to eat foods that taste good. However, when ‘healthy’ is associated with fruit and vegetable promotions consumers may not rush

to purchase if they associate ‘healthy’ with ‘tasteless’ or ‘restric-tive’. Given this shift in word association, you may find it a little challenging at times to figure out just the right fruit and vegetable promotion. This article outlines a sample of fruit and vegetable promotions and ideas supermarket RDs have found to be success-ful. Many of the promotions included and capitalized on the brand recognition of the Fruits & Veggies—More Matters® logo among moms; 49% have self-reported they are likely to purchase a product when seeing the logo on package.

Highlight recipes that feature fruits and vegetables prepared in unique ways.• Fruit Nachos — Asian pear, sunflower seeds, raisins, warm peanut

butter and dark chocolate chips.

Successful Supermarket Dietitian PROMOTION IDEAS

Canned Fruits and Vegetables Boost Nutrients, Not Sodium and Sugar: Research shows that adults and children who ate 6+ canned food itemsover two weeks were more likely tomeet or exceed their recommendeddaily allowance for 17 essentialnutrients than those who don’t. And, only 2% of added sugar in the diet comes from fruits and vegetables including canned options. Only 11% of sodium comes from vegetables.

Americans Rely on Canned Fruits and Vegetables: Nearly all (97%) families consumed canned fruit or canned vegetables in the past month. Plus, more than half (56%) feel canned fruits and vegetables are important in helping them prepare convenient, nutritious and affordable meals.

Make sure canned fruits and vegetables are a positive part of the solution. Learn more at CanCentral.com/Why-Cans-Matter.

@FoodCans

CANNED FRUITS & VEGETABLES HELP CLOSE THE GROWING CONSUMPTIONGAPWith only 24% of adults meeting their dietary requirements for fruits and only 13% meeting recommendations for vegetables, the fruit and vegetable consumption gap is large, chronic and growing. Experts agree that eating more fruits and vegetables—whether canned, frozen, fresh, dried or 100% juice—is an essential part of a healthy diet.

Promote fruit and vegetables as a way to naturally sweeten recipes.• Use mashed bananas, mango, pears or pineapple as a way to sweeten

plain Greek yogurt.

• Use butternut squash or sweet potato puree to sweeten muffins.

Promote all forms of fruit and vegetables through community grocery store tours and school field trips.

Offer in-store radio messages with quick, seasonal fruit and vegetable recipe ideas or tips.

Include healthy recipes featuring fruit and vegetables as bag inserts at the in-store pharmacy.

Include informational cards for the fruit or vegetable you are fea-turing during an in-store tasting. Selection, storage and nutritional information about the fruit or vegetable can be included on the card, along with the recipe.

Utilize all channels within the store to help remind store associates and colleagues of the importance of fruits and vegetables in daily meals and snacks, as well as all forms of fruit and vegetables. These could include:

• Bulletin boards.

• Lunch and learns.

• Healthy competitions such as seeing who can eat the most fruit and veggies during Fruits & Veggies—More Matters month in September.

Tips courtesy of RDs from Niemann Foods/County Market, Kroger & Village Supermarkets/ShopRite.

Advertorial

To promote the message to “fill half your plate with fruits and vegeta-

bles,” PBH developed MyPlate education sheets to demon-strate to consumers what a healthy “plate” could look like for dinner, lunch and snacks. For each healthy plate, there is a recipe with preparation instructions and a shopping list – everything that’s needed to quickly and easily re-create the meal at home. The menu for each plate must meet the Fruits & Veggies—More Matters nu-trition criteria, consistent with the U.S. Dietary Guidelines. Recipes are developed and taste tested by consumers, and a professional photo of each plate is used to promote the healthy plates. Nutrient and cost analyses for each recipe are also includ-ed. PBH features these healthy plates in e-cookbooks, in ongo-ing social media efforts and in education sheets to promote the message about filling half your plate with fruit and vegetables for healthy eating. To date, 86 healthy plates have been developed.

These colorful education sheets are downloadable and free to use, with recipes that can be made quickly and inexpensively at home. MyPlate education sheets show consumers how easy it can be to create healthy meals by filling half your plate with fruit and vegetables. Additional healthy plate ideas are available at PBHFoundation.org/pri_sec/retail/mar_tools/half_the_plate/. A complementary resource showing how MyPlate can be used to replace less healthy/unhealthy meals can be found in the form of a PowerPoint presentation at PBHFoundation.org/pdfs/pub_sec/MyPlate_Meal_Makeovers.pdf.

PBH’s most recent plates are:Avocado Chicken Spaghetti Squash Melange

Arctic® Apple Wedges with Pumpkin Almond Butter

Bell Pepper & Apple Coleslaw

Fruit & Feta Salad

Roasted Potatoes & Apples with Chicken

Tic Tac Toe Pizza

Arctic® Apple Wedges with Pumpkin Almond Butter Preparation Time: 15 minutesBreakfast is a snap with this simple dip, which can be made ahead of time and refrigerated.

Enjoy with Arctic® Golden and Arctic® Granny apple slices.

Mix together dip ingredients. Serve with apple slices.

Ingredients

24 Arctic® Golden apple slices (or 2 whole Arctic® Golden apples, sliced)24 Arctic® Granny apple slices (or 2 whole Arctic® Granny apples, sliced)

Dip

½ cup pumpkin puree (canned or from scratch)½ cup almond butter (or crunchy peanut butter)2 tbsp maple syrup½ tsp cinnamon

Let kids build mini pizzas. Top whole-grain pita with sauce and criss-cross of low-fat mozzarella cheese

and vegetables for a quick, fun dinner.

Place rack in middle of oven and pre-heat oven to 400°F. For Xs,

cut carrot and bell pepper into small sticks about 2 inches long.

For Os, cut summer squash into 12 slices. For grid, pull apart each

cheese stick to make 4 strips. Place pita rounds on baking sheet

and spread pasta sauce on each. Let kids build tic tac toe pizzas

with cheese and vegetables. Bake about 10 minutes or until cheese

is bubbling. Serves 4.

Ingredients

1 medium carrot

½ red bell pepper

1 medium summer squash

4 whole wheat pita rounds (about 6” diameter)

¾ cup reduced-sodium pasta sauce

4 sticks reduced-fat string mozzarella string cheese

Preparation Time: 20 minutes, plus 10 minutes bake time

TicTacToe Veggie Pizza

Enjoy this super-quick and refreshing salad featuring melon and feta cheese. You can substitute any of your favorite fresh-cut fruit items, such as grapes, mangoes, etc.

Whisk together vinaigrette ingredients. Toss with remaining ingredients and serve.

Ingredients

2 cups Del Monte® watermelon chunks

2 cups Del Monte® cantaloupe chunks

¼ medium red onion, thinly sliced

6 cups fresh spinach or arugula

½ cup reduced-fat feta cheese crumbles

¼ cup pine nuts

Preparation Time: 15 minutes

Fruit & Feta Salad

Vinaigrette

2 Tbsp balsamic vinegar

1½ Tbsp olive oil

Dash of black pepper

Healthy MyPlate Ideas

19FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

PBH’s RECOGNITION and GRANT Programs

Important Deadlines!

Each year PBH honors organizations, within the fruit and vegetable industry, as well as externally, who meet the criteria to be recognized as a Fruits & Veggies—More Matters® Champion or Role Model. Certain criteria must be met to be honored as a Champion and that same criteria plus more to be honored as a Role Model. Companies and associations within the private and public sectors are eligible to apply. For more information, visit: PBHFoundation.org/Get Involved – Criteria for Champion and Role Model Program.

Fruits & Veggies—More Matters

Role Model or Champion

Supermarket Dietitian of the Year

Another annual recognition program is PBH’s Supermarket Dietitian of the Year. Like with the Champion and Role Model program, there is a set of criteria that must be met in order for a dietitian to be considered. The submission can be made by the dietitian or, and ideally, by a colleague or supervisor. For more information, visit PBHFoundation.org/Get Involved –Supermarket RD of the Year.

This competition offers marketing majors, at accredited colleges and universities within the United States, the oppor-tunity to influence fruit and vegetable marketing, sales, and consumption within America. Three to five proposals are se-lected and team representatives associated with each proposal are invited to attend PBH’s Annual Conference each spring to present the marketing proposal to conference attendees. For more information, email development@PBHFoundation.org.

Supermarket Tour Training Grant

The Supermarket Tour Training Grants are used to encourage enhanced collaboration between supermarkets and university nutrition and dietetic programs with a specific emphasis on training nutrition and dietetic students to deliver grocery store tours about fruit and vegetables. At least 5 universities are awarded grants each fall and spring semester. For more information, email storegrant@PBHFoundation.org.

Champion and Role Model Program January 5

Supermarket RD of the Year January 5

Formula 5 Marketing Competition September 30, Intent to Submit a Proposal December 31, Full Proposal

Store Tour Training Grant Applications Due September 30 for spring semester, April 30 for fall semester

20 FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

PBH is pleased to announce the latest Supermarket Tour Training Grant recipients for the collegiate fall 2016 se-mester. The grant funding is used to encourage enhanced

collaboration between supermarkets and university nutrition and dietetic programs with a specific emphasis on training nutrition and dietetic students to deliver grocery store tours about fruit and vegetables.

These schools and their partnering grocers include:Cedar Crest College, Weis MarketsGeorgia State University, Kroger

Nicholls State University, Rouses SupermarketsOregon State University, WinCo Foods

Texas A&M, KrogerTexas A&M Kingsville, HEB

University of Delaware, ShopRiteUniversity of Maryland Eastern Shore, Food Lion

West Chester University, ShopRite

Common Consumer Question:

You may notice a baby carrot with white color on the surface. This is not chlorine residue as some would claim; it is simply a sign the carrot is drying out. When carrots are peeled, some of their protection for maintaining moisture is taken away. By rewetting your baby cut carrots for a few minutes, the whiteness should diminish.

Carrots grow underground and need to be cleaned once harvested. Trucks bring harvested carrots to the plant for an initial gentle washing. The water used to wash the carrots is made safe follow-ing strict FDA and USDA guidelines. The use of small amounts of chlorine is a common practice used in the fresh-cut produce industry to kill harmful bacteria and sanitize the water. This helps provide the safest product possible and is a scientifically proven level to kill harmful bacteria to help prevent foodborne

What is the white color I sometimes see on baby carrots?

outbreaks. Fresh carrot processors do not soak carrots in water. Carrots are moved as rapidly as possible through production to assure the freshest, safest and best tasting carrots available. Once cleaned, carrots are sorted for the highest quality, cut, peeled, cooled, polished smooth, then placed in bags. A carrot’s trip from entering the plant to being placed in a bag takes less than an hour. Carrots are ready to ship within 24 hours of harvesting to ensure quality and fresh flavor.

Bottom Line The white color is a thin layer of dehydrated carrot. When we peel the carrots, we take away some of their protection for maintaining moisture. By rewetting your baby cut carrots for a few minutes, the whiteness should diminish.

Source:http://www.waterandhealth.org/white-film-baby-carrots-myth-fact/ http://truthaboutbabycarrots.com/

PBH Announces Store Tour Training

Grantees

Including these grantees, a total of 38 universities have been awarded grants for store tour training. More than 800 nutrition/dietetic students will have been trained and hosted tours in stores. They have collectively given tours to nearly 6,000 consum-ers, more than half of whom are fellow college students.

Fresno State University

Mid Tennessee State University

21FRUIT & VEGGIE CONNECTION, FALL 2016, ISSUE 7

The pairing of fruit with wine and cheese is a must for any gathering, but with cooler weather and the holiday season approaching, here

are some suggested pairings to make your planning easier:

FRUIT, WINE, AND CHEESE PAIRINGS

Examples: Ricotta,Buffalo Milk Mozzarella.

Fresh and Mild Cheeses: Fresh cheeses are ready to eat as soon as they are made,

and are not aged.

Examples: Gorgonzola, Maytag Blue, Stilton, Roquefort,

Limburger, Taleggio, Muenster.

Bloomy Rind (AKA Surface-Ripened Cheese):

The rinds of soft-ripened cheese are exposed to mold, which movesinto the center as they ripen. As this occurs, they become softer.

Mild Semi-Soft to Semi-Firm Cheeses:

Semi-soft cheeses are aged anywhere from a few days to a few months.

Boldly Flavored Hard Cheeses:

Semi-hard cheeses represent the largest family of cheeses, and tend to be firmer and well balanced.

Cheese with Dominant Presence

Content courtesy of Cabot Cheese. For more information, see Cheese Plate How-to: https://www.cabotcheese.coop/how-to-make-a-cheese-plate

• The earthy flavors of mushrooms and blue cheese pair well.• Rich, sweet dried fruits and dark chocolate.

• Stout and Dopplebock beers; big, bold Cabernet Sauvignons, dessert wines.

Examples: Pecorino, Gruyère,long-aged Gouda, Cheddar.

Examples: Colby, Monterey Jack, Chaubier.

Examples: Brie, Camembert.

• Apples, pears, & berries complement the mild cheese with a soft fruitiness.• The acidity in sun-dried tomatoes cuts the cream.

• Sweet flavor and crunchy texture of dried fruit and nut breads or crackers pair well with mild, smooth textured double and triple crèmes.

• Fruit-infused beer or light, dry hard ciders complement the creaminess of the cheeses.

• Fresh tomatoes, mint, or basil will match the freshness of the cheese.• Light or fruity beverages that complement the fresh flavors, like:

• Blonde or pale ales • Crisp white wines • Light red wines

• The tanginess of aged goat and sheep cheeses is perfectly complemented by pickled vegetables.

• Tart fruits like green apples go well with cheddars and aged Monterey Jack.• Medium-weight beers like pilsner or amber lagers; medium-bodied wines

like pinot blanc.

• Rich flavors of cranberry or apple chutneys pair well with an aged cheddar.• The thick texture and sweet flavor of an aged balsamic vinegar pair

well with the sweet, nutty flavor of aged Parmesan.• The salt and fat in cured meats match well with the hard, drier cheeses.

• Pale ales and other hoppy beers with some backbone can stand up nicely to the bold flavors of the cheeses.

Suggested Pairings:

Suggested Pairings:

Suggested Pairings:

Suggested Pairings:

Suggested Pairings:

The pairing of fruit with wine and cheese is a must for any gathering, but with cooler weather and the holiday season approaching, here

are some suggested pairings to make your planning easier:

FRUIT, WINE, AND CHEESE PAIRINGS

Examples: Ricotta,Buffalo Milk Mozzarella.

Fresh and Mild Cheeses: Fresh cheeses are ready to eat as soon as they are made,

and are not aged.

Examples: Gorgonzola, Maytag Blue, Stilton, Roquefort,

Limburger, Taleggio, Muenster.

Bloomy Rind (AKA Surface-Ripened Cheese):

The rinds of soft-ripened cheese are exposed to mold, which movesinto the center as they ripen. As this occurs, they become softer.

Mild Semi-Soft to Semi-Firm Cheeses:

Semi-soft cheeses are aged anywhere from a few days to a few months.

Boldly Flavored Hard Cheeses:

Semi-hard cheeses represent the largest family of cheeses, and tend to be firmer and well balanced.

Cheese with Dominant Presence

Content courtesy of Cabot Cheese. For more information, see Cheese Plate How-to: https://www.cabotcheese.coop/how-to-make-a-cheese-plate

• The earthy flavors of mushrooms and blue cheese pair well.• Rich, sweet dried fruits and dark chocolate.

• Stout and Dopplebock beers; big, bold Cabernet Sauvignons, dessert wines.

Examples: Pecorino, Gruyère,long-aged Gouda, Cheddar.

Examples: Colby, Monterey Jack, Chaubier.

Examples: Brie, Camembert.

• Apples, pears, & berries complement the mild cheese with a soft fruitiness.• The acidity in sun-dried tomatoes cuts the cream.

• Sweet flavor and crunchy texture of dried fruit and nut breads or crackers pair well with mild, smooth textured double and triple crèmes.

• Fruit-infused beer or light, dry hard ciders complement the creaminess of the cheeses.

• Fresh tomatoes, mint, or basil will match the freshness of the cheese.• Light or fruity beverages that complement the fresh flavors, like:

• Blonde or pale ales • Crisp white wines • Light red wines

• The tanginess of aged goat and sheep cheeses is perfectly complemented by pickled vegetables.

• Tart fruits like green apples go well with cheddars and aged Monterey Jack.• Medium-weight beers like pilsner or amber lagers; medium-bodied wines

like pinot blanc.

• Rich flavors of cranberry or apple chutneys pair well with an aged cheddar.• The thick texture and sweet flavor of an aged balsamic vinegar pair

well with the sweet, nutty flavor of aged Parmesan.• The salt and fat in cured meats match well with the hard, drier cheeses.

• Pale ales and other hoppy beers with some backbone can stand up nicely to the bold flavors of the cheeses.

Suggested Pairings:

Suggested Pairings:

Suggested Pairings:

Suggested Pairings:

Suggested Pairings:

Common Consumer QuestionsVitamin K is responsible for activating certain clotting factors in the blood. Those who are prescribed a blood thinner, such as Coumadin, are sometimes told to avoid foods high in Vitamin K because this will counteract the effects of the blood thinner. However, vitamin K is an essential nutrient needed by the body. Instead of eliminating vitamin K rich foods, it is important to eat about the same amount daily. This way the drug and the vitamin K in your diet balance each other. Leafy vegetables (e.g. kale, collards, turnip greens, Swiss chard, salad greens, parsley, and spinach) are the highest sources of vitamin K. Fruit is not a significant source of vitamin K. Abrupt increases or decreases in the intake of vitamin K-rich foods should be avoided, as might occur with seasonal food choices.

It is most important to follow the instructions of your physician and closely monitor the diet and medicine levels to find the right balance.

Source: “Diet and Warfarin,” The Ohio State University Wexner Medical Center, ac-cessed July 21, 2016 https://patienteducation.osumc.edu/Documents/diet-ant.pdf.

What vegetables can be eaten if you are on the drug warfarin

(Coumadin®, Jantoven®)?

It is currently recommended to not eat an avocado seed because there is not enough current research to support the safety of this.

Source: California Avocado Commission, accessed July 21, 2016, http://www.califor-niaavocado.com/blog/march-2016/is-it-safe-to-eat-the-avocado-seed

I’ve heard many recent claims about nutritional values of an avocado seed?

Is it safe to consume?

Cara Cara oranges are not part grapefruit; they are a navel orange. Although they may appear similar due to coloring, they do not contain furanocoumarin compounds found in grapefruit that interfere with some medications.

Source: Direct communications with Dr. Bhinu Patil, Texas A&M University, Director Vegetable and Fruit Improvement Center, March 3, 2016.

Does Cara Cara effect certain drugs the way grapefruit does?

Banana companies wash bananas multiple times after harvest and before being packed, so they don’t need to be washed when removed from the box. However, if other people have handled the bananas after removal from the box, especially if you are cutting the banana in half (with the peel on) to serve to others, it would be a good idea to wash the banana again.

Basically, all fresh produce should be washed under running water before eating, even if you don’t plan to eat the skin. Germs can be passed to the flesh when cutting or peeling. FDA does not recom-mend the use of soap, detergent, or commercial produce washes. Simply make sure that you rinse your produce thoroughly under cool water.

Source: http://www.fda.gov/AboutFDA/Transparency/Basics/ucm194327.htm

Do bananas have to be washed?

Is mango skin safe to eat?

Mango skins are full of fiber and edible if you are not allergic to poi-son ivy. Mangos contain a chemical called urushiol, this compound is in the flesh, but mostly found in the skin of mangos. If you have ever had an allergic reaction to poison ivy, eat mangos with caution.

Source: http://web.extension.illinois.edu/cfiv/homeowners/120726.html

23FRUIT & VEGGIE CONNECTION, FALL 2015, ISSUE 5

Think back to your first memory of juice. Is it mom serving you a glass of orange juice with breakfast? Maybe it’s a cold cup of apple juice with lunch or

perhaps it’s a refreshing glass of grape juice after a long day of school? When it comes to drinking 100% juice, the choice doesn’t have to be hard. Parents should feel good about serving 100% juice to their families and themselves. Why? Because more than 75% of Americans are not getting enough fruit in their diet and according to the 2015-2020 Dietary Guidelines for Americans, 100% juice is considered nutritionally equivalent to a serving of whole fruit.

A healthy diet includes fruit in all forms – 100% juice, fresh, frozen, canned and dried. That’s why drinking juice should be a no-brainer. Need more proof? Here are five reasons:

1 Clemens R., et al. Squeezing fact from fiction about 100% fruit juice; Workshop proceedings. Adv in Nutr. 2015; 6:6-2:236s-241s. 2 O’Neil CE, et. al. Diet quality is positively associated with 100% fruit juice consumption in children and adults in the United States: NHANES 2003-2006. Nutr J. 2011;10:17.3 U.S. Department of Agriculture. Diet quality of children age 2-17 years as measured by the healthy eating index-2010. Nutrition Insights. 2013.

The benefits of juice can go beyond vitamins and

minerals – Juice contains unique plant compounds which

have been associated with preserving cognitive function, protecting heart health and preventing urinary tract infection.1

Kids who drink juice have better diets –

Children who drink juice have higher intakes of vitamin

C, magnesium, and potassium! They also have lower intakes of total fat, saturated fat, sodium and added sugar than non-drinkers.2

One hundred percent juice is a good fruit

option for those with a tight budget – Eating healthy

shouldn’t have to be expensive! Juice is convenient, affordable and cost-effective with little chance of spoiling before it is used.

People who drink juice tend to eat more whole fruit

overall – Research suggests 100% fruit juice is complementary and not competitive with whole fruit intake and may actually encourage the consumption of whole fruit in the diet.2,3

Juice provides a convenient variety of

different tastes all year long – No need to worry about

what is in season, with juice you get a delicious serving of fruit that can even be taken on the go!

1 2 3

4 5

References

Advertorial

PBHFoundation.org/annual_meet

April 5-7, 2017OMNI SCOTTSDALE RESORT

& SPA AT MONTELUCIA

Scottsdale, Arizona

The Consumer Connection unites companies and individuals for a noteworthy 3-day conference full of high-energy sessions, one-on-one business meetings, up-to-date

research, and a variety of interactive events designed specifically to help you connect.

A Marketing Competition, Culinary Competition, Chef Demonstration,

& Awards Luncheon … all in 3 days at a luxurious 5-star hotel

in one of the most beautiful cities in the country.

DON’T. MISS. IT.

Where do YOU

Grab-n-GO?

#GrabNGo#FVMMMonth

IN SEPTEMBER!

CELEBRATEFruits & Veggies—More Matters Month

PBH celebrates Fruits & Veggies—More Matters® Month every September through contests, challenges, and the sharing of helpful tips and fun recipes to include more fruit and veggies in daily meals and snacks. This year, we're expanding on the Grab-n-Go theme with a "Where do You Grab-n-Go?" contest.

Where do YOU

Grab-n-GO?PBH hosts a monthly Twitter party on the first Wednesday of every month at 4:00 pm EST to provide fruit and vegetable information, tips and recipes directly to consumers, members of the fruit and vegetable industry, daycares, and even chefs! We never know who will join our party! On average, 220 participants join our monthly party generating an average of 4,200 mentions and retweets and 4.6M impressions.

Be sure to check our Twitter feed often for party updates and topics, Twitter.com/Fruits_Veggies.

Join Us!

It’s easy to stay connected with PBH

Fruits &Veggies—MoreMatters

twitter.com/Fruits_Veggies

Pinterest.com/fvmorematters

@FruitsAndVeggiesMoreMatters

Join the DiscussionPBH Twitter Party: the first Wednesday

of each month at 4 p.m. EST

Fruit & Vegetable Blog: Stem & Stalk . . . Let’s Talk (MoreMatters.org/?cat=27)

PBH Offers FREE Resources on Fruit & Vegetables!Access is quick and easy . . .

7465 Lancaster Pike Suite J, 2nd Floor Hockessin, DE 19707

Receive free email updatesWeekly Menus and Recipes (for consumers)

Fruit & Veggie Connection Magazine

Webinars

Signing up is as easy as 1, 2, 3!

1. GO to PBHFoundation.org/get_inv/updates

2. ENTER your email and click ‘Join’

3. CHOOSE the information you want to receive

Visit our websitesPBHFoundation.org

(for health influencers)

MoreMatters.org (for consumers)

FoodChamps.org (for kids)

Follow usFacebook (Fruits-VeggiesMore-Matters)

Twitter (Twitter.com/Fruits_Veggies)

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©2016 Produce for Better Health Foundation. 1693-0616