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Fruits Chapter 16 Foods H267. Questions for you What is the daily recommendation for a girl 14- 18 years old? 1 ½ cups What is the daily recommendation.

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Presentation on theme: "Fruits Chapter 16 Foods H267. Questions for you What is the daily recommendation for a girl 14- 18 years old? 1 ½ cups What is the daily recommendation."— Presentation transcript:

1 Fruits Chapter 16 Foods H267

2 Questions for you What is the daily recommendation for a girl years old? 1 ½ cups What is the daily recommendation for a boy years old? 1 ½ cups Stand up if you consume your daily recommendation What types of fruit do you consume? (fresh, canned, frozen)

3 Fruit Classifications Fruits are divided into groups according to their physical characteristics. Berries Drupes Pomes Citrus fruits Melons Tropical fruits

4 Berries Small juicy fruits with a thin skin and fragile cell structure. Examples include: blackberries, blueberries, raspberries, strawberries, cranberries and grapes. Look for bright texture when purchasing Highly perishable

5 Drupes Outer skin covering a soft, fleshy fruit. Examples include: cherries, apricots, nectarines, peaches, and plums The 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 flesh Examples include: Apples and pears

7 Citrus fruits Thick rinds and thin membranes separating the flesh into segments Examples include: oranges, tangerines, limes, lemons, grapefruit Grown in warmer regions

8 Melons A 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 exotic Different in warm skin composition and seed characteristic Examples 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 pineapples vitamin C: helps maintain good health, necessary to form collagen. Examples: citrus fruits Calcium (mineral): for strong bones Found in oranges, strawberries, cantaloupes and dried fruits Low in fat

11 Selecting and Storing Fresh Fruit Buy fruits that are in season Cheaper More available Better flavor Purchase fruit that is not bruised or damaged Buy what you will use in a short period of time Look for freshness and ripeness signs. Consider the use you plan for the fruit Wash before storage, except for berries, which spoil quickly after being washed

12 Storing Fresh Fruit Fruit is very delicate, handle gently to prevent bruising Let under ripe fruits ripen at room temperature Refrigerate ripe fruits Berries 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 fresh Choose cans free from dents, bulges, leaks

14 Fruit variations continued Frozen Available sweetened and unsweetened Whole or in pieces May loose texture quality during freezing Less expensive than fresh Choose clean, undamaged, and frozen solid After thawing store in tightly covered container in refrigerator Use as soon as possible and do not refreeze Dried

15 Fruit variations continued Dried Most common: raisins, prunes, dates, and apricots Choose fruits that are fairly soft Store unopened in a cool, dry, dark place After 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 germs Cut or peel away the thick, inedible skins such as oranges, kiwi and pineapples Be careful with some fruits, once cut they may turn brown while exposed to the air, such as apples or bananas Called enzymatic browning Dipping in lemon will prevent browning

17 Cooking Fruits Fruits cooked in sugar will maintain their shape. Sugar strengthens the cellulose structure Main goals of fruit cookery Preservation of nutrients Change texture, form or consistency Prolong storage time

18 Cooking Fruits Simmering Cooked covered in their own juices or a small amount of water. Stewing Small amount of liquid with added sugar Baking Fruits with heavy skins are baked Broiling Fruit Sprinkle with brown sugar or honey before broiling Watch carefully because they broil quickly.

19 Frying Fruit Dip into a batter and deep-fry Fritters Microwaving Fruit 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 9/10 Fruit Muffins 9/11 and 9/12 Cooking Quiz 9/18 and 9/19

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