Fruits and vegetables: A buying guide

How much should you buy when a recipe calls for a pound of apples or a pint of blueberries? When are cherries likely to be in season locally -- and therefore cheaper and more nutritious? Click on the fruit link and the vegetable link below for answers. Here are some assumptions we make to arrive at the correct amounts:

• The fruits and vegetables are based on commonly available sizes found at the supermarket. Where there is a range, we have based amounts on the first figure; for example, for 2 to 3 apples, we have used 2 apples.

• As well, for chopped or sliced fruits and vegetables, we assume that they have been trimmed, pitted, stemmed and peeled where appropriate, as in our recipes.

• The indicated peak times are for fresh Canadian produce, although some, like carrots, maybe available year-round, while others, such as apples, are available from cold storage at other times during the year. Availability varies according to location and weather.

• For fruits and vegetables that are typically imported and often available year-round, lemons for example, wherever possible we have indicated peak times for these as well.

• Some vegetables and fruits are also available year-round frozen: cranberries, wild blueberries, strawberries, raspberries, rhubarb, peas, corn, beans and broccoli are examples of produce that freezes well.

• Canned fruits and vegetables are also options: peaches, pears, pineapple, apricots and applesauce are a handy staple, as are canned tomatoes, beets, corn and legumes.