Presentation on theme: "Classification, nutrients, purchasing, preparing and storing"— Presentation transcript:
1 Classification, nutrients, purchasing, preparing and storing FruitsClassification, nutrients, purchasing, preparing and storing
2 What 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 seeds
3 In 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.
4 BERRIES Small juicy fruits with thin skins and tiny seeds Grow on vines or bushesPick when fully ripenQuality berries are plump, sweet, even colored
10 CITRUS FRUITThick firm rind covered by a thin layer of colored skin called the zest.The soft white layer between the zest and the flesh is called the pith.The flesh is in segments separated by a thin membrane
14 TROPICAL FRUITSGrow in warm climates and are often considered exotic.
15 Cherimoya, Persimmon, Ugli, Guava, Star fruit, and Mango
16 Nutritional Value Two to Four servings each day Serving size is one medium size piece, ½ cup chopped fruit or ¾ cup fruit juiceCitrus fruits provide high amounts of Vitamin COrange fruits (mango, cantaloupe, apricot) contain large quantities of beta carotene (Vitamin A)Significant source of fiberContribute phytochemicals (antioxidants)
17 Available FormsCannedFrozenDriedJams, jellies, preserves
18 Preparing 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. Fruit may be sprayed with insecticides or preservatives which can be harmful.Peel or pare fruit to remove as little of flesh as possible, or wash well and eat the skin (extra fiber).
19 Purchasing FruitCanned: Fruit is placed in can and hot syrup is poured over top, then can is sealedFrozen: cooked quickly then frozen quicklyDried: most of moisture is removedJams, Jellies, Preserves: Fruit, pectin, and sugar are cooked down to make jams, jellies, and preserves
21 Purchasing 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
22 Fruits you may not know mangosteen cherimoya dragonfruit Carambola (starfruit)Rambutanlychee
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