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Course Hors d'oeuvre
Place of origin France
Main ingredients Raw vegetables, vinaigrette or dipping sauce
Cookbook:Crudites  Crudites
Celery and carrot crudité platter

Crudités are traditional French appetizers consisting of sliced or whole raw vegetables[1] which are sometimes dipped in a vinaigrette or other dipping sauce. Crudités often include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears; sometimes olives, depending on local custom.

"Crudités" (plural) derives similarly as English "crude", in that both are ultimately from Latin "crūdus", meaning "raw", later "crūditās", meaning "undigested food", then French "crudité" (singular), for "uncooked food".[1]

See also[edit]

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  1. ^ a b Jessica (2012-12-05). "What Are The Crudités?". Retrieved 2013-04-04.