2. FILLING THE FRUIT BASKET

3. A mature seed- bearing structure of a flowering plant.

5. What is a 5 A Day Serving? Here are some general guidelines about what counts as a serving for 5 A Day. 1 medium-sized piece of fruit (e.g. banana, apple, orange, pear) 1 cup raw, leafy vegetables (e.g. lettuce, spinach) or salad 1/2 cup cut-up fresh fruit or canned fruit, canned in its own juices 1/2 cup cooked or canned vegetables 3/4 cup (6 fluid ounces) 100% fruit juice 3/4 cup (6 fluid ounces) 100% vegetable juice 1/4 cup dried fruit (e.g. raisins, dried apricots, prunes) 1/2 cup cooked or canned beans, peas or lentils

6. Food Sources citrus fruits, broccoli, tomatoes, melons, dark green leafy vegetables, cabbage, strawberries, potatoes Functions antioxidant, help with wound healing, strengthen resistance to infection Deficiency anemia, infections, sore gums, muscle pain, joint pain Toxicity nausea, diarrhea, fatigue

7. Food Sources fortified milk, cheese, butter, liver, eggs, dark green leafy vegetables, deep orange fruits and vegetables Functions healthy eyes, skin and bones; hormone synthesis Deficiency poor teeth and bone growth; night blindness, diarrhea Toxicity joint pain, dry and itchy skin, cracked lips, nausea and vomiting, weight loss

8. FRUIT CLASSIFICATIONS BERRIESCITRUS FRUIT DRUPESMELONS POMES TROPICAL FRUIT

9. BERRIES Small juice fruits with thin skins

10. BlackberriesCranberries BlueberriesBoysenberries Red RaspberriesGooseberries StrawberriesGrapes Currants

11. Outer skin covering, soft fleshy fruit with a single hard stone (pit)

12. CherriesPeaches ApricotsPlums NectarinesPrunes

13. Central, seed containing core surrounded by a thick layer of flesh

14. ApplePears Quince Loquat

15. Thick outer rind. Thin membrane separates the flesh into segments

16. OrangesGrapefruit KumquatsLimes TangerinesLemons TangelosUgli

17. Large juicy fruits with thick skins and many seeds

18. CantaloupeCrenshaw CasabaPersian HoneydewWatermelon

19. Grown in warm climates and are somewhat exotic

20. AvocadosDatesPapayas BananasGuavasPersimmons FigsMangosPineapples PomegranatesKiwifruitCoconut

21. SELECTING FRUITS RIPENESS MATURITY Top eating quality Color Fragrance Press lightly to see if it give slightly Reached it full size

22. DRIED-size generally determines the price-large pieces cost more BEST BUY FRESH-buy in season CANNED-less expensive than fresh, especially store brands FROZEN-less expensive than fresh

23. DESSERTS MAIN DISHES BREADS SOUPS FRUIT BRINGS DIVERSITY TO BEVERAGES SALADS SAUCES

24. COOKING IN LIQUID BAKING BROILING FRYING MICROWAVING

25. Science PrincipleEffect on Cooking Cellulose softensOvercooking causes fruit to become mushy Colors change- enzymatic browning To prevent cook with a lemon/orange juice Heat sensitive and water soluble vitamins lost Cook in small amount of water just until tender Flavors become less acidicDo not overcook to retain natural flavors Shape changesTo retain shape, cook in a sugar syrup instead of water

26. STORAGE Refrigerate ripened fruit

27. Let under ripened fruit ripen at room temperature Store strong smelling fruits in plastic bags or air tight containers Other fruits store uncovered in the crisper

32. Step 1 Step 2 Step 3

33. MANGO

34. NOW IT IS TIME FOR YOU TO SIT BACK… AND LISTEN

35. PRODUCED BY: Kathryn L. Wilcox Family and Consumer Science Educator Camden Hills Regional High School Rockport, ME 04856

36. Resources Text:Guide to Good Food Goodhart-Willcox Company, Inc Books:Wolf Cohen, Elizabeth Encyclopedia of Cooking Techniques Harry Ritcher, MD Fresh Produce Guide Roberta A. Ronzio The Encyclopedia of Nutrtiona and Good Health Websites:www.dole5aday.comwww.dole5aday.com Music:Deborah Hensen-Conant CD: Just for You Song: Watermelon Boogie