Fruit and Vegetables

3. pigment of colour found in plants
4. a disease caused by a deficiency of vitamin C
5. a method of preserving fruit using high temperature and sugar
6. a soluble polysaccharide which is present in ripe fruits and used as a setting agent in jams
11. grown using natural fertilizers and pesticides
12. a mixture of sautéed chopped vegetables

1. foods that will decay or 'go bad' quickly
2. water soluble pigment or colour found in red, purple or blue plants
7. an insoluble substance which is the main constituent of plant cell walls
8. method of cooking vegetables which retains the maximum amount of colour, texture and flavour
9. a naturally occurring component of plants, particularly dark green vegetables
10. size and/or weight of a typical amount of food