1. COOKING with FRUIT

2. Fruit can be eaten… Fresh Cooked in liquid Baked Broiled Fried Microwaved

3. Preparing FRESH Fruit ALWAYS wash fruit in cool water before cooking/eating to remove dirt and pesticide residue! Even if you aren’t eating the skin (ex. watermelon) When peeling or paring fresh fruit, peel as THINLY as possible to preserve nutrients found just under the skin. Fresh fruits are easier to eat when cut in pieces, but serve them as soon as possible to retain nutrients

4. ENZYMATIC BROWNING Enzymatic browning occurs when fruits darken after exposure to oxygen in the air. The oxygen reacts with an ENZYME (special protein), and a chemical reaction occurs. How do we stop this? LAB!

5. What happens to fruits during COOKING? NUTRIENTS- loss of heat-sensitive nutrients like Vitamin C COLOR- some become lighter, some become deeper FLAVOR- more mellow, less acidic TEXTURE/SHAPE- when heat is applied, the fruit’s cells lose water and soften, can cause the fruit to fall apart

6. Cooking fruits IN LIQUID POACHING: Use firm fruits Leave them whole/large pieces Place in saucepan, add sugar and enough water to cover Simmer until tender- do not boil! MAKING A SAUCE: Cut fruits into small pieces Add small amt. of water Simmer and stir ADD sugar (if needed) at the END- why? You can use water or syrup: Those cooked in syrup will retain their shape better (the sugar draws water back IN to the fruit’s cells!)

7. BAKING FRUIT Firm fruit bakes best! Baked fruits should retain their shape but still be tender Bake in a small amount of liquid until tender Baked apples are most popular example

8. Broiling and Frying FRUIT BROILING: Any tender fruits that hold their shape can be broiled Try bananas, pineapples, peaches, grapefruit halves Brush surface with melted butter/marg. or use a topping to keep fruit from drying out FRYING: Some fruits may be fried, usually as a side dish Should be firm enough to hold shape Sauté in a small amt. of butter/marg. till lightly browned FRITTERS (deep-fry)

9. Grilling and Microwaving Fruit GRILLING: Gives delicious flavor and caramelized color Firm ripe fruits- cantaloupes, apples, pears, peaches, or create kabobs Brush oil on grate and grill until grill marks form MICROWAVING: Helps fruit keep its shape, flavor, and nutrients Easy for almost all fruits Watch timing carefully- don’t overcook! Allow steam to escape