1. Culinary Arts

2.  What are defining characteristics of fruits?  What are some ways that you could group fruits together?

3.  Berries – small juicy fruits with thin skin. ◦ Blackberries, strawberries, raspberries, blueberries, and gooseberries  Drupes – have an outer skin covering a soft, fleshy fruit; fruit surrounds a single hard seed. ◦ Cherries, apricots, nectarines, peaches, and plums  Pomes – central seed containing core surrounded by thick layer of flesh. ◦ Apples and pears  Citrus fruits – thick outer rind; a thin membrane separates the flesh into segments. ◦ Oranges, tangerines, grapefruits, lemons, limes, tangelos, kumquats  Melons – large juicy fruits with thick rinds and many seeds. ◦ Cantaloupe, watermelon, honeydew  Tropical Fruits – these fruits are grown in tropical (warm) climates and are considered to be exotic. ◦ Pineapple, starfruit, mango, and papaya

4.  Ripe fruits have reached top eating quality.  Test for ripeness by pressing gently to see if it gives.  Underripe fruits have reached full size, but not full ripeness.  Pears and bananas can be bought underripe.  Color and smell are ripeness indicators.  Immature fruits – fruit that has not reached full size. They have poor color, flavor, and texture.  Avoid enzymatic browning by adding juice that contains vitamin C  http://www.youtube.com/watch?v=6iQeUcXg1cU http://www.youtube.com/watch?v=6iQeUcXg1cU ◦ How to ripen fruit at home

5.  2 cups per day recommended  Fruits are high in vitamins, low in fat, and a good source of fiber.  Citrus fruits are high in vitamin C. Other fruits like cantaloupes and strawberries also have vitamin C.  Cantaloupe, apricots, and deep yellow fruits are good source of vitamin A because of beta carotene.  Oranges, strawberries, cantaloupe and dried fruits contain calcium.  Most servings of fruit are equal to one cup. ◦ ½ cup of dried fruit equals one cup of fresh.

6. 1. Buy what you will use in a short time. Do not stock pile, it will go bad. 2. Look for signs of freshness and ripeness. 3. Avoid bruised, soft, damaged, and immature fruits. 4. Consider your needs. Damaged fruits for pies or cooking; good fruit for fruit trays and displays.