crudité

French crudité

• (US, UK) IPA^(key): /ˈkɹuːdɪteɪ/

crudité (plural crudités)

1. (food) A crispy raw vegetable; an individual piece of crudités.
   • 2015, Mina Holland, The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them, Penguin, →ISBN, page 42:

     In its raw form, fennel might be eaten as a crudité along with a host of other local vegetables—radishes, sweet red onions, cucumber, artichoke, celery and tomatoes.

2. (food) Synonym of crudités (“raw vegetables served as an appetizer”)
   • 2000 February 2, Harriette Cole, How to Be: A Guide to Contemporary Living for African Americans, Simon & Schuster, →ISBN:

     When you're eating crudité, chips or anything else that uses a communal dip, you should dip before you take a bite.

   • 2003 September 2, Nicole Aloni, Cooking for Company: All the Recipes You Need for Simple, Elegant Entertaining at Home, Penguin, →ISBN:

     The beautiful and often exotic produce available in farmers markets and specialty grocers today are a welcome addition to a crudité. Because they are to be consumed in their most unadorned state, freshness will more than make up for any […]

   • 2009 09, Chef Michel Stroot, The Golden Door Cooks Light and Easy, Gibbs Smith, →ISBN, page 28:

     Carrots and celery do not a crudité make; let your senses determine what vegetables and fruits should appear on your crudité tray.

• crudite, cruditee

Borrowed from Latin crūditātem.

• IPA^(key): /kʁy.di.te/

• Audio (Paris)

  (file)

crudité f (plural crudités)

1. (uncountable) rawness
2. (countable) a type of salad, usually put in sandwiches

• cru

• English: crudité
• English: crudités

• “crudité”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.

• trucide, trucidé