1 Fruits
2 Nutrients in Fruits Dietary Fiber Carbohydrates Fat Free Vitamin CPotassium Vitamin A Folic Acid
3 Fruit Identification Fruit: Part of the plant that holds the seedsSpecific characteristics include…
4 Berries Small juicy fruits with thin skins Strawberries RaspberriesGooseberries Grapes Blueberries Cranberries
5 Melons Thick rind or outer skin Juicy Many seeds Watermelon CantaloupeCasaba Honeydew Santa Claus
6 Citrus Fruits Thick rind Thin membrane separates inner flesh segmentsOranges Tangerine Grapefruit Ugli Fruit
7 Drupes Single hard seed called a pit or stone Soft inner fleshCovered by tender edible skin Cherries Peaches Nectarines Plums
8 Pomes Thick firm flesh Tender edible skinCentral core contains small seeds Apples Pears
9 Tropical Fruits Grown in tropical and subtropical climates BananasGuavas Papayas Mangoes
10 Fresh Fruit Selection Some available all yearOthers available only in season Also called Produce Mature Fruits Fully grown Full color Sometimes Ripe Mature fruit at peak of color and flavor
11 Under ripe fruit is fully grown but not of eating quality yet May ripen en route to consumer May ripen after purchase Grapes, berries, cherries, citrus pineapple and melons will not ripen after harvest
12 Immature fruits Picked too soon Small Poor color and texturePoor flavor Regreening In oranges, chlorophyll returns to surface of fruit and green appearance Bright lights of produce department can cause regreening Green oranges are as flavorful as those that are bright orange
13 Qualities to Look for in Fresh FruitCondition Denseness Color Aroma Size Shape Buy what you will use as storage has specific guidelines
14 Storing Fresh Fruit Under ripe Fruits – Room temperature – to speed up ripening use a brown paper sack Bananas - Uncovered at room temp Berries, Cherries, Grapes – Refrigerate in perforated plastic bag or uncovered in crisper section Citrus Fruits – Room temperature or refrigerate for longer life
15 Fresh Fruit PreparationAlways wash under cool running water Do not soak…flavor and nutrients will be lost Do not use detergent Some are waxed for appearance…on GRAS List Enzymatic Browning…Oxidation Flesh turns brown Flesh reacts with an enzyme Prevent with ascorbic acid
16 Serving Fruit Fruit Kebobs Fruit Pizza Melon basket Trifle Dip
17 Processed Fruit Canned Fruit Packed in light or heavy syrupGenerally inexpensive Many varieties from which to choose
18 More Processed Fruits Frozen Fruits Taste is similar to fresh fruitsSofter texture upon defrosting…cells walls are damaged during freezing and water runs out upon defrosting Defrost so that ice crystals remain to provide more attractive appearance
19 More Processed Fruits Dried FruitsMake sure it is soft and pliable…not too dry Can be reconstituted Dried fruit returns to former condition by adding water Types of Dried Fruits: Raisins Cranberries Apricots Apples Plums (Prunes) Peaches Dates
20 Cooking Fruits Changes that occur during cooking: Nutrients ColorHeat sensitive vitamin C may be compromised Color Color change depends on the fruit some become lighter and others turn darker Flavor Slight flavor change…less sharp If overcooked…loss of flavor or unpleasant flavor Texture and Shape With heat, cell walls lose water and soften Structure breaks down fruit becomes more tender and can fall apart Sugar added during cooking helps fruit to retain its shape Sugar draws water back into the fruit’s cells
21 Ways to Cook Fruits Moist Heat Frying Baking Broiling GrillingApple Sauce Poaching Frying Fritters Baking Baked Apples Broiling Grilling Microwave