Cucumber is mostly water and has a fresh, gentle taste. It can be eaten with the peel or peeled, sliced into rounds, cut into sticks, or added to a sandwich or salad.

• For a cooler snack, chill it in the fridge first.
• If the seeds or texture are difficult, try a peeled slice or leave it out altogether.
• It is also fine to enjoy cucumber simply because you like it; it does not need to do a job.

Watermelon has a high water content and a sweet, juicy texture. Some people prefer it cold; others prefer small pieces or a different fruit entirely.

• Serve a small piece, a larger slice, or none at all—your choice.
• Remove seeds if that makes it more comfortable to eat.
• Melon can be messy or strongly textured for some people, so a different familiar food is just as valid.

Cabbage contains water and can have quite different textures depending on how it is prepared. Raw cabbage is crunchy; cooking it makes it softer and changes its flavour.

• It can be shredded finely, cooked until soft, or served in a familiar recipe.
• There is no need to eat it raw if the crunch is uncomfortable.
• Use a familiar alternative if cabbage is not a safe or enjoyable food for you.

Courgette is mild and contains plenty of water. Its texture changes with cooking: it can become soft, while lightly cooked pieces may keep more firmness.

• Try it in a familiar dish only if that feels manageable.
• Peeling, slicing, grating or cooking it for longer can change the texture.
• There is no “right” way to prepare it and no expectation to taste it.