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Fruits. Fruits a fruit is the ripened ovary, together with its seeds, of a flowering plant.

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Presentation on theme: "Fruits. Fruits a fruit is the ripened ovary, together with its seeds, of a flowering plant."— Presentation transcript:

1 Fruits

2 Fruits a fruit is the ripened ovary, together with its seeds, of a flowering plant.

3 Fruit Facts  Contain sugar that gives quick energy  Rich in vitamins and minerals  Contain little or no fat and very little protein  Most contain FIBER, needed for normal elimination

4 Botanical Names Six categories  Classified by their botanical names according to similar characteristics  Six classifications of fruits

5 POMES  Smooth skin and an enlarged fleshy area that surrounds the core.  Examples:  Apples  Pears

6 Apple a Day  Apples satisfy hunger for few calories so it’s not surprising that they can be part of a healthy diet that promotes weight loss. promotes weight loss  And in a recent study, dried apples also helped participants lose some weight. Women who ate a cup of dried apples daily for a year lost some weight and lowered their cholesterol and heart disease markers.  Florida State University researchers think apples’ antioxidants and pectin (a type of fiber) are responsible for the benefits—and think that fresh apples would be even more effective antioxidants

7 Drupes  Contain a single seed, or pit, surrounded by juicy flesh.  Examples:  Peach  Cherry  Nectarine  apricot

8 Did you know?  Cherries’ rich red color comes from anthocyanins—the antioxidants found in grapes (and red wine)—that inhibit enzymes associated with inflammation, and may help soothe soreness linked to muscle and joint pain. antioxidants

9 Berries  Fragile cell structure  Pulpy and juicy  Tiny seeds embedded in flesh  Examples:  Blackberries  Cranberries  Strawberries  Grapes  Blueberries

10 Eat Blueberries:  1. Catechins found in blueberries activate fat-burning genes in abdominal fat cells to assist with weight loss, and belly fat loss in particular. According to research at Tufts University, regularly ingesting catechins increases abdominal fat loss by 77 percent and double total weight loss.  2. They contain a group of natural phytonutrients which have a unique ability to protect both the watery and fatty parts of the brain against damage from some environmental toxins.  3. Blueberries are one of the richest sources of proanthocyanidins. decrease free radicals levels that are linked to aging (yes wrinkling!) and disease.  blueberries may reverse some age-related memory loss and motor skill decline.  5. Blueberries are packed with vitamins C, E, riboflavin, niacin, and folate.  Read more: Read more:

11 Citrus  Grow in warm regions  Firm rind and pulpy flesh. Sectioned.  Examples:  Orange  Grapefruit  Tangerine  Lemon  Kumquat  Citron  Tangelo  Ugli fruit

12 Did you know?  Oranges contain antioxidants that help fight the free radicals that damage and age our skin

13 Melons  Hard out surface that is smooth or netted  Juicy flesh  Examples:  Cantaloupe  Honeydew  Watermelon  Casaba

14 Did you know?  Many years ago explorers used watermelons to carry water on long expeditions

15 Tropical Grow in very warm climates  Differ in skin composition and seed characteristics  Examples:  Bananas  Pineapple  Avocados  Dates  Figs  Mangos  Pomegranates  papayas

16 Did you know?  Kiwi contains twice as much Vitamin C as an orange

17 Tropical Grow in very warm climates  Differ in skin composition and seed characteristics  Examples:  Bananas  Pineapple  Avocados  Dates  Figs  Mangos  Pomegranates  papayas

18 Did you know?  Mangoes are the most favorite and number 1 fruit in the world.

19 Eat Mangos  Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers.  clear clogged pores and eliminate pimples  The high levels of fiber, pectin and vitamin C help to lower serum cholesterol levels, specifically Low- Density Lipoprotein (the bad stuff) Read more: Read more:

20 Guidelines for Selecting Fruit BBBBuy fruits that are: hhhh tttt tttt pppp :::: //// //// wwww wwww wwww.... iiii ffff oooo oooo dddd.... tttt vvvv //// vvvv iiii dddd eeee oooo //// hhhh oooo wwww ---- tttt oooo ---- cccc hhhh oooo oooo ssss eeee ---- rrrr iiii pppp eeee ---- ffff rrrr uuuu iiii tttt ssss FFFFirm to the touch TTTThe right color WWWWell shaped HHHHeavy for their size AAAAromatic IIIIn good condition

21 Guidelines for Selecting Fruits AAAAvoid fruits that are: TTTToo soft TTTToo hard GGGGreen or under ripe DDDDamaged BBBBruised DDDDecayed MMMMildewed ddddiscolored

22 Complete questions on back and turn in paper. Friday: fruit taste testing…

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25 Check your text- p. 421  Which Fruits won’t ripen after picking?

26 How do you make fruits ripen more quickly?

27 Which fruits will ripen after harvest?

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29 What are the ways you can buy fruit? FFFFresh FFFFrozen CCCCanned DDDDried

30 Fresh  Perishable  Store in special drawer to prevent rapid loss of moisture  Handle gently to avoid bruising  Ripen fruits at room temperature and then store in refrigerator  Buy in season

31 Frozen  Store immediately in freezer  Do not thaw until ready to use  Do not refreeze after being thawed

32 Canned  Store in cool, dry place  Once opened, fruit becomes perishable, put in a plastic or glass container  Store covered in refrigerator

33 Dried  Store in cool, dry place in original container  Close tightly after opening

34 Nutrient Contribution  Vitamins  Vitamin C (ascorbic acid)  Found in citrus fruits  Prevents scurvy  Vitamin A  Found in fruits that are yellow to red in color  Contain carotene  Prevents night blindness  Yellow melons, pineapples, apricots, peaches  Vitamin B  Not as abundant as in other foods

35 Nutrient Contribution  Minerals  Iron  For red blood cells  Found in oranges, strawberries, cantaloupes, dried fruits (figs, dates, raisins, prunes, apricots)  Calcium  For strong bones and teeth  Found in oranges, strawberries, cantaloupes, dred fruits  Fruits contain very little protein and fat

36 Nutrient Contribution  Carbohydrates  Sugar  Supply body with energy  Cellulose  Skin and pulp contain cellulose  Body cannot digest but needs  Serves as a natural laxative to help maintain body regularity

37 Preparation of Fruits  Eaten raw  More palatable  Higher nutritive value  Simmered  Applesauce (cooked in moist heat the cellulose becomes soft and fruit breaks apart)  Stewed  Peach or pears (cooked with sugar will retain shape and firm texture)  Baked

38 Preparation of Fruits  Prepare in small amounts of liquid to preserve vitamins and minerals  Vitamin C can be destroyed by exposure to oxygen in the air. Prepare just before serving

39 Enzymatic Browning  Cutting raw fruit with a low acid content  Can prevent browning by:  Sprinkling cut surface with an acid fruit juice  Lemon, pineapple, or orange  Sprinkling with fruit fresh

40 References   Ruth Lilly Health Education Center


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