1. FRUITS
*Classifications *Nutritional Value *Selecting Fresh Fruit *Storing Fresh Fruit *Choosing Canned, Frozen, Dried Fruit *Preparing Fruits

2. Fruit Classifications
DRUPES: outer skin covering a soft, fleshy fruit. The fruit surrounds a single, hard stone or pit. Examples are cherries, apricots, nectarines, peaches and plums.
POMES: have a central seed core surrounded by a thick layer of flesh. Examples are: apples and pears.
CITRUS FUIRTS: have a thick outer rind. A thin membrane separates the flesh into segments. Oranges,tangerines, tangelos, grapefruits, kumquats, lemons, and limes are citrus fruits.

3. Fruit Classifications
MELONS: are large, juicy fruits with thick skins and many seeds. Examples are: cantaloupe, casabe, honeydew and watermelon.
TROPICAL FRUITS: are grown in warm climates and are considered to be somewhat exotic. Some examples are: avocados, bananas, figs, dates, guavas, mangoes, papayas, pineapples, pomegranates and kiwifruit.
BERRIES: Small juicy fruits with skins. Blackberries, cranberries, blueberries, strawberries, and grapes are berries.

4. Nutritional Value of Fruit
High in Vitamins and low in fat
Fruits provide fiber and best source for Vit. C.
Good sources of Vit. A and moderate sources of the B vitamins.
Oranges give the largest amount of Vit. C.
Vitamin A: cantaloupe, apricots, and other yellow fruits.
Oranges, strawberries, cantaloupe and dried fruits are sources of calcium.

5. Selecting Fresh Fruit
Retail Customers ( that would be you) use ripeness and maturity of the fruit to judge quality and freshness.
Ripe fruit: are those that have reached top eating quality.
Under-ripe fruit: are full-size but have not yet reached peak eating quality. Pears and bananas will ripen at room temp.at home.
Immature fruit: have not reached full size. They are small and have poor color, flavor and texture. They WILL NOT improve in quality when left at room temperature.

6. Selecting Fresh Fruit Color and fragrance are also guides to ripeness.
WHEN BUYING FRESH FRUIT:
*buy just what you can use in a short time
*look for freshness and ripeness signs
*avoid bruised, soft, damaged or immature fruits.
See the HOW TO BUY FRESH FRUITS chart in your packet.

7. Storing Fresh Fruit
Handle all fruits gently to prevent bruising. Store strong smelling fruits in plastic bags or airtight containers. Store other fruits in the crisper.
You can refrigerate bananas for a short time after they have ripened at room temperature.

8. Choosing canned, frozen and dried fruit
CANNED: can be whole, halved, sliced or in pieces. They come packed in juices, or in light heavy or extra heavy syrup. Fruit juices are lower in calories and higher in nutrients than syrups.
Usually less expensive then frozen or fresh
Choose cans that are free from dents, bulges, and leaks
Cover the fruit after opening and store it in the refrigerator

9. Frozen fruit:
FROZEN: are available sweetened or unsweetened; whole and in pieces.
Most common frozen fruits are blueberries, raspberries, strawberries, and cherries.
Most frozen fruits come in plastic bags or plastic-coated paper cartons.
Buying and Storing frozen fruits: Less expensive than fresh. Choose packages that are clean, undamaged and frozen solid. After thawing, store in tightly covered container in the refrigerator. Do not refreeze.

10. Dried Fruits
*Most common DRIED FRUITS are: raisins, prunes, dates and apricots.
*Others are: apples, peaches, pears, figs, pineapples, cranberries, bananas.
*Dried fruits usually come in boxes or plastic bags.
Larger fruits cost more than smaller fruits
Choose dried fruits that are fairly soft and pliable. Store unopened packages and boxes in a cool, dark, dry place.

11. PREPARING FRUIT RAW FRUITS:
WASH fruits! Carefully under cool water. Do not let fruits soak as this may cause them to lose their flavor and nutrients.
Serve raw fruits whole or sliced.
Some fruits ( bananas, apples and peaches) darken when exposed to the air. This is called ENZYMATIC BROWNING. Dipping these fruits into lemon, orange, grapefruit, or pineapple juice will prevent the browning.

12. Cooking Fruit
FOOD SCIENCE: During cooking several changes take place in fruit.
*Cellulose softens and makes fruit easier to digest
*Colors change
*Nutrients may be lost
*Flavors may become more mellow and less acidic
Shape: if fruits are over cooked they will loose their shape. In making applesauce you do want the apples the loose their shape.

13. Methods of Cooking Fruit:
COOKING FRUIT IN LIQUID:
You can use water or a sugar syrup when cooking fruits in liquid. Fruits cooked in a sugar syrup will retain their shape. Those cooked in water will not retain their shape.
BAKING FRUIT:
You can bake apples, pears, and bananas. Baked fruits should be tender, but should keep their shape.
BROILING FRUIT:
Bananas, grapefruit halves and pineapple are often broiled. Sprinkle with brown sugar or honey before broiling.

14. Methods of Cooking Fruit
FRYING FRUIT:
You can fry some fruits in a small amount of fat in a skillet. This is called SAUTEING. You can also dip fruits in batter and fry them. Deep fried fruits are called Fritters.
MICROWAVING FRUIT:
When microwaving several pieces of fruits, choose pieces of fruit similar in size to ensure even cooking. Pierce fruits covered with a tight skin.

15. Apply your FRUIT knowledge
Using these notes, and the How To Buy Fresh Fruits grid
Complete the attached worksheets.