2 Questions for you What is the daily recommendation for a girl years old?1 ½ cupsWhat is the daily recommendation for a boy years old?Stand up if you consume your daily recommendationWhat types of fruit do you consume? (fresh, canned, frozen)
3 Fruit Classifications Fruits are divided into groups according to their physical characteristics.BerriesDrupesPomesCitrus fruitsMelonsTropical fruits
4 BerriesSmall juicy fruits with a thin skin and fragile cell structure.Examples include: blackberries, blueberries, raspberries, strawberries, cranberries and grapes.Look for bright texture when purchasingHighly perishable
5 Drupes Outer skin covering a soft, fleshy fruit. Examples include: cherries, apricots, nectarines, peaches, and plumsThe fruit surrounds a single hard stone, or pit, which contains the seed
6 Pomes Smooth skin with a central seed containing core Thick layer of fleshExamples include: Apples and pears
7 Citrus fruitsThick rinds and thin membranes separating the flesh into segmentsExamples include: oranges, tangerines, limes, lemons, grapefruitGrown in warmer regions
8 MelonsA part of the gourd family, large and juicy with thick rinds and many seeds.Examples include: cantaloupe, casaba, honeydew, and watermelon.
9 Tropical fruits Grown in warm climates Considered to be somewhat exoticDifferent in warm skin composition and seed characteristicExamples include bananas, mangoes, papayas, pineapples, pomegranates, and kiwifruit.
10 Nutritional Value Great source of vitamins, minerals and fiber vitamin A: found in fruits that are yellow and red. Prevents night blindness.Examples: cantaloupe, apricots and pineapplesvitamin C: helps maintain good health, necessary to form collagen.Examples: citrus fruitsCalcium (mineral): for strong bonesFound in oranges, strawberries, cantaloupes and dried fruitsLow in fat
11 Selecting and Storing Fresh Fruit Buy fruits that are in seasonCheaperMore availableBetter flavorPurchase fruit that is not bruised or damagedBuy what you will use in a short period of timeLook for freshness and ripeness signs.Consider the use you plan for the fruitWash before storage, except for berries, which spoil quickly after being washed
12 Storing Fresh FruitFruit is very delicate, handle gently to prevent bruisingLet under ripe fruits ripen at room temperatureRefrigerate ripe fruitsBerries are highly perishable, use as soon as possible
13 Fruit Variations Canned Fruits may come whole, halved or diced. Come packed with juices or in syrup.Juices contain fewer calories and higher in nutrients than syrup.May come in jars or cans.Usually less expensive than frozen or freshChoose cans free from dents, bulges, leaks
14 Fruit variations continued FrozenAvailable sweetened and unsweetenedWhole or in piecesMay loose texture quality during freezingLess expensive than freshChoose clean, undamaged, and frozen solidAfter thawing store in tightly covered container in refrigeratorUse as soon as possible and do not refreeze Dried
15 Fruit variations continued DriedMost common: raisins, prunes, dates, and apricotsChoose fruits that are fairly softStore unopened in a cool, dry, dark placeAfter opening store in air tight containers.
16 Preparing fruits Fruits can be eaten fresh, cooked or preserved Wash all fruits, removes pesticide residue, dirt and germsCut or peel away the thick, inedible skins such as oranges, kiwi and pineapplesBe careful with some fruits, once cut they may turn brown while exposed to the air, such as apples or bananasCalled enzymatic browningDipping in lemon will prevent browning
17 Cooking FruitsFruits cooked in sugar will maintain their shape. Sugar strengthens the cellulose structureMain goals of fruit cookeryPreservation of nutrientsChange texture, form or consistencyProlong storage time
18 Cooking Fruits Simmering Stewing Baking Broiling Fruit Cooked covered in their own juices or a small amount of water.StewingSmall amount of liquid with added sugarBakingFruits with heavy skins are bakedBroiling FruitSprinkle with brown sugar or honey before broilingWatch carefully because they broil quickly.
19 Frying Fruit Microwaving Fruit Dip into a batter and deep-fry Fritters Pierce fruits covered with a tight skin when microwaving them whole.Smaller fruits will cook more quickly than larger fruits.Ripe fruit requires less cooking time than under ripe fruit.
20 Labs Fruit Smoothies 9/3 Fruit Pizza & Taffy Apple Salad 9/4 & 9/5 Mini Apple Biscuit Bites 9/10Fruit Muffins 9/11 and 9/12Cooking Quiz 9/18 and 9/19
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