Crudite is a French-origin noun referring to crisp raw vegetables served with dip, typically arranged as a platter. The term denotes bite-sized raw vegetables presented for dipping, often served as an hors d’oeuvre or appetizer. While the word is French, it is used broadly in English-language menus and culinary contexts to describe the vegetable assortment itself.
"We ordered a platter of crudite with a lightly herbed dip for the party."
"The chef plated a colorful crudite as a starter before the main course."
"For the catering, they offered crudite as a healthy, crunchy alternative to chips."
"The wine pairing complemented the crisp freshness of the crudite course."
Crudite comes from the French plur. of crudité, derived from cuire meaning to cook, though crudité in modern usage refers to raw vegetables served with dip. The term appears in English culinary usage in the 20th century as French dining terms entered menus. In French, crudités literally translates to ‘raw things,’ indicating vegetables served raw in small sticks or batons. The first known English print usage aligns with mid-20th-century menus and culinary writing, often in the context of antipasti or hors d’oeuvre selections. Over time, the word settled into English culinary jargon, retaining its original sense of raw vegetable sticks served with a dipping sauce. The pronunciation is heavily influenced by the French plural form lit. crudités, but in English it is commonly singularized as crudite. The adaptation into English typically preserves the final -e silent, though stress patterns align with loanword assimilation. As global dining trends popularized crudité platters, the term has become a standard label on menus worldwide, even when the vegetables shown vary by region. Overall, crudite maintains its French origin while becoming a fixed English nomenclature for raw vegetable hors d’oeuvre.
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Words that rhyme with "Crudite"
-ite sounds
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US/UK/AU pronunciation converges on a two-syllable word: /ˈkruːˌdiːt/ (US) and /ˈkruːˌdeɪt/ (UK/AU). The primary stress is on the first syllable: CRU-, followed by a secondary-rise on the second syllable. To say it clearly: start with a rounded back of the tongue for /k/ and /r/ cluster, then the long /uː/ as in 'crew', dash into /d/ and a long /iː/ or /eɪ/ depending on accent, and end with /t/. In natural speech, the second vowel can sound like a long E in American English, or a diphthongal /eɪ/ in British/Australian speech. Audio resources mirror the two-syllable rhythm and crisp ending.
Common errors: 1) Turning the second vowel into a short vowel like /ɪ/ or /ɜː/ instead of a long /iː/ or /eɪ/. 2) Slurring the syllables into a single syllable or misplacing primary stress. 3) Pronouncing the final /t/ with an unreleased burst or as /d/ due to voice assimilation. Correction: emphasize CRU- with /ruː/ or /ruːˈdeɪt/ clearly, ensure the second syllable is long and unambiguous (/diː/ or /deɪ/), and release the final /t/ crisply.
US tends to favor /ˈkruːˌdiːt/ with a long /iː/ and strong /t/. UK/AU often render as /ˈkruːˌdeɪt/, with a diphthong in the second syllable: /deɪ/. The first syllable remains /kruː/ in all, but the second vowel varies. Rhoticity in US may affect the flow but not the core vowels here; UK/AU show a slightly tenser open-mid /eɪ/ vowel. Keep the final /t/ precise and aspirated in careful speech; in rapid speech, it may be lightly unreleased.
The difficulty lies in the French-derived vowel in the second syllable and the potential contrast between /iː/ and /eɪ/. Speakers may Americanize the second vowel to /iː/ or /ɪ/ or fail to clearly release the final /t/. The two-syllable rhythm with an abrupt end requires a crisp final stop, which some speakers overlook in casual speech. Pronounce slowly first, then increase speed while maintaining the /ˈkruː/ onset and the distinct /diːt/ or /deɪt/ ending.
The word features a stressed first syllable CRU- with a long /uː/, and an ending that can be realized as either /diːt/ or /deɪt/ depending on accent. The primary pronunciation challenge is ensuring the second syllable carries a clear long vowel while avoiding a reduced schwa. Position the tongue high and back for /uː/, then move quickly to a front high vowel for /iː/ or /eɪ/ without adding extra syllables. This yields a precise two-syllable cadence.
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