Presentation on theme: "Classification, nutrients, purchasing, preparing and storing"— Presentation transcript:
1Classification, nutrients, purchasing, preparing and storing FruitsClassification, nutrients, purchasing, preparing and storing
2What are fruitsIn botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. Fruits are the means by which flowering plants disseminate seedsIn cuisine, when discussing fruit as food, the term usually refers to those plant fruits that are sweet and fleshy, examples of which include plums, apples and oranges. However, a great many common vegetables, as well as nuts and grains, are the fruit of that plant species.Fruits are classified into six categories depending on their physical characteristics: berries, drupes, pomes. Citrus, melons and tropical.
3BERRIESsmall juicy fruits with thin skins and lots of tiny pits – includes strawberries, blackberries, raspberries, grapes, cranberries and blackcurrants. Except for cranberries, all are highly perishable. Soften with freezing, but make very good jams, jellies and preserves.
4DRUPESOuter skin covering a soft, fleshy fruit with a single, large seed, called a pit or stone. Include cherries, peaches, apricots and plums.
5POMESCentral, seed containing core, with many seeds and thick layer of fibrous flesh. Include apples, pears.
6CITRUS FRUITThick, bitter outer rind with soft layer of pith. Flesh separates into segments of sections. Includes oranges, grapefruit, lemons, limes, tangerines etc.
7MELONSLarge, juicy fruit with thick rinds and many seeds in the center. Include watermelon, cantaloupe, honeydew, casaba.
8TROPICAL FRUITSGrow in warm climates and are often considered exotic. Include pineapples, mangoes, papaya, kiwi, coconut, bananas, dragonfruit
9Nutritional Value Two to Four servings each day Serving size is one medium size piece, ½ cup chopped fruit and ¾ cup fruit juiceCitrus fruits provide high amounts of Vitamin C and prevent scurvy (limies)Orange fruits (melons, apricots, peaches) contain large quantities of beta carotene (Vitamin A)Significant source of fiberContribute phytochemicals (antioxidants)
10Available FormsCanned – watch for added sugars and syrups, also pick cans with NO dents or bulgesFrozen – can soften and destroy texture of fruit, can be sweetened or unsweetenedDried – Most fruits are available in dried form. Can be packaged or sold loose. Watch for use of sulfur in processing, can cause allergies and mar flavor
11Preparing fruitEnzymatic browning – many fruits exposed to air will turn brown (ex: bananas, apples). Using lemon juice or acidulated water will help prevent this.Fruits should be carefully washed before use, especially in foreign countries.Peel or pare fruit to remove as little of flesh as possible, or wash well and eat the skin (extra fiber).
12Methods of cooking Cooking in liquid – ex: apple sauce, poached pears Baking – ex: baked bananas, applesBroiling – bananas, grapefruit, pineappleFrying – apples, bananasMicrowaving – choose pieces of similar size to prevent overcooking. Remember food continues cooking (standing time)
13Purchasing and Storing Buy fresh fruit, locally grown, in seasonFruit spoils rapidly, use quickly.Ripen drupes (apricots, peaches, avocado) in brown paper bagsRefrigeration slows down spoilageCheck for bruises, cuts, mold and softnessBuy in small quantities, just what you needSmell fruit, should be fragrant. Feel it’s weight, ripe fruit feels “heavy”. Check color – green can indicate underripeness. Some fruits will be soft to the touch
14Fruits you may not know cherimoya dragonfruit mangosteen Carambola (starfruit)Rambutanlychee