Zucchini

UAE-grown zucchini picked small. Size matters here more than with most vegetables: a young zucchini has tender skin, small seeds and a firm centre, while a large one is watery and full of seed.

Cored and stuffed for kousa mahshi, sliced and grilled, grated and squeezed for fritters, or cut into half-moons and thrown into a pan at the very end of cooking. It gives off a lot of water, so salt it and let it drain if you want it to brown rather than steam.

Choose firm zucchini with taut, glossy skin and no soft spots. The blossom end should be dry, not damp.

Fridge, in the salad drawer, unwrapped. Like cucumber it dislikes the very coldest part of the fridge.

Five to seven days refrigerated.