Crudités (/ˈkruːdɪteɪ(z)/, French: [kʁydite]) are French appetizers consisting of sliced or whole raw vegetables[1] which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, radish, fennel, baby corn, and asparagus spears.
 Various crudités served at a cocktail party | |
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | France |
| Main ingredients | Raw vegetables, vinaigrette or dipping sauce |
Crudités means "raw things", from Middle French crudité (14c.), from Latin cruditatem (nominative cruditas), from crudus "rough; not cooked, raw, bloody".[2] The term was first used in English c. 1960.[3]
See also
editReferences
edit
Wikimedia Commons has media related to Crudités.
Look up crudités in Wiktionary, the free dictionary.
- ^ Jessica (5 December 2012). "What Are The Crudités?". Frenchvegetables.com. Archived from the original on 23 January 2013. Retrieved 4 April 2013.
- ^ "Crudites". Online Etymology Dictionary.
- ^ "Crudités". Merriam-Webster Online Dictionary. Retrieved 19 August 2022.
 | This vegetable-related article is a stub. You can help Wikipedia by expanding it. |
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |