Cucumbers & Purple Sweet Potatoes
Congratulations on embarking on your Veggie Passport journey! We are so glad you've joined us! This week we will be starting off with a fruit and a vegetable, although which is sweet and which is savory is a little bit backwards! Cucumbers (a savory fruit) and Purple Sweet Potatoes (a sweet vegetable).
A fruit is defined as a seed-bearing portion of a plant with a water-proof skin and nutrient dense flesh; lumping avocados, tomatoes, and squashes all into the fruit category! Cucumbers can be up to 20 degrees cooler than the air temperature because of their high water content (~90%).
PURPLE SWEET POTATOES
The history of the purple sweet potato is somewhat fraught, as they only became domesticated root vegetables in United States in the past decade. Their purple color comes from the same group of naturally occurring chemicals that give color to cherries and strawberries! If raw sweet potato isn't an ideal way to taste (by all means try it!) purple sweet potatoes come out best baked in a 350 degree oven for about 90 - 120 minutes.
Worksheets are optional and are intended to be a supplement to the tasting program! You can print the document from this site or pick up a copy in store.
Feel free to draw or take notes in your passport in addition to or instead of the worksheets.
Veggie Passport is an educational tasting experiment targeted for elementary-aged children that can involve the whole family! The basic concept is to empower kids to inquisitively try new fruits and vegetables and encourage parents to try preparing these veggies in creative ways. Try the vegetable with the mind of a scientist then appreciate how it can be transformed with the mind of a chef!