1. Fruits

2. I just brought some fruit home from the store… And my nectarine is upset… it seems one of the other fruits is annoying him… I just can’t figure out which one!!

3. Nutrients Dietary fiber Carbohydrates and quick energy Vitamin C Potassium Phytochemical Beta Carotene

4. Identifying Fruits Berries – small juicy part of the plant that holds the seeds Write down a few examples: Blueberries Raspberries Strawberries

5. Melons – thick rind or outer skin Write down a few examples: Watermelon Honeydew Cantaloupe

6. Citrus Fruits – thick rind with thin membrane separating inner flesh segments Write down a few examples: Orange Lemon Lime Grapefruit

7. Drupes – a single hard seed Write down a few examples: Peach Plum Cherry Avocado Nectarine

8. Pomes – central core contains several small seeds Write down a few examples: Apples Pears

9. Tropical Fruits – grown in tropical and subtropical climates Write down a few examples: Pineapple Banana Kiwi

10. Some Unusual Fruits Carambola Dragon Fruit

11. Prickly Pear Ugli Fruit

12. Selecting Fresh Fruits Mature Fruits – should be picked when they are mature – they will reach their peak size and flavor – tender and have pleasant aroma Underripe fruits – firm, lack flavor and have not reached size/flavor – picked to prevent spoilage during shipping Immature fruits – small for their size – have poor color and texture

13. Selecting Fresh Fruits Look for the following: –Condition –Density –Color –Aroma –Size –Shape

14. Storing Fresh Fruits Underripe Fruits –Keep at room temperature –Place in brown paper bag to speed ripening Bananas –Store at room temperature –Place in refrigerator (skin will darken but not fruit) Berries, Cherries, and Grapes –Refrigerate in perforated, plastic bag Citrus Fruits –Room temperature, refrigerate uncovered for longer storage All Other Ripe Fruits –Refrigerate uncovered in crisper Cut Fruits –Refrigerate in airtight container or bag

15. Preventing Fruits from Darkening Darkening –Occurs after exposure to oxygen –Oxygen reacts with an enzyme –Fruit turns brown Ascorbic Acid with prevent darkening –Destroys the enzyme so that it cannot react with the oxygen –Use: Lemon juice Grapefruit Orange juice

16. Commercially Processed Fruits Canned Fruits –Usually have high sugar content –Can save preparation time –Process causes loss of texture and nutrients Frozen Fruits –Come with or without sugar –Softer texture when defrosted –Maintains nutrients –Great for smoothies Dried Fruits –Look for good color, soft, and pliable –Great for cooking and baking

17. Cooking Fruits Moist Heat Cooking –Poaching or sauces

18. Cooking Fruits Frying Fruits –Sautéed in butter and browned –lightly battered to create fritters

19. Cooking Fruits Baking Fruits

20. Cooking Fruits Broiling Fruits

21. Cooking Fruits Grilling Fruits

22. Cooking Fruits Microwave Cooking

23. Fruit Pizza from Term 2 Fall 2014