2. Fruits FYI And The Test Review!!

3. Nutrients Vitamin C Carbohydrates Dietary Fiber Iron Potassium Phytochemicals Folic Acid Beta Carotene and Magnesium

4. A Fruit is the part of a plant that holds the seeds. 1. Berries 2. Melons 3. Citrus Fruits 4. Drupes 5. Pomes 6. Tropical Fruit A Fruit is the part of a plant that holds the seeds.

6. BERRIES Small fruits that are juicy and have thin skins

7. have a thick rind or outer skin

9. Citrus Fruits Besides a thick rind, citrus fruits have a thin membrane separating inner flesh segments.

10. Drupes A single hard seed also called a pit or stone

11. Types of Cherries Queen Anne & Bing Cherries

12. Pomes has thick, firm flesh with a tender, edible skin. The central core contains several small seeds.

13. A Pear is a Pear is a Pear… Or is it???? Anjou Bosc Bartlett Naturally sweet a yellow tinge when ripe. Available in late September - March Great for cooking, spicing and sauces. Available in late September - January Juicy and Sweet. Available in late August - November

14. An Apple a Day… According to the U.S. Apple Association there are over 100 varieties grown commercially in the USA. Only about 15 of them make up 90% of sales. The top 6 are Red & Golden delicious, Granny Smith, Fuji, Macintosh, Gala U.S. Apple Association U.S. Apple Association #1 Red Delicious #2 Granny Smith #3 Fuji #4 Macintosh #5 Gala

15. Tropical Fruits are grown in tropical and subtropical climates.

16. “The Star Fruits”

17. Lychee the flesh is creamy white, juicy and sweet Cherimoya The flavor is like a blend of strawberries, pineapples and bananas ***Also known as a custard apple***

18. Sapote Has a vanilla peachy taste Rambutan Lushious fruit from Sri Lanka Star Apple

19. Produce Fresh fruit and vegetables are agricultural products known as produce.

20. Fresh Fruit and vegetables are agricultural products known as produce. *** Mature fruits have reached their full size and color. ***When a mature fruit reaches it’s peak of flavor and it’s ready to eat, it becomes a ripe fruit. ***When a mature fruit is picked, it may be ripe or underripe. *** Underripe fruits are picked before peak flavor and shipped. They ripen while en route to us. Produce

21. Immature Fruits that are picked too soon are called immature. They are small and have poor color and texture. Immature Fruit NEVER ripens

22. Regreening Oranges in the supermarket that are green have experienced “regreening” because of the lights in the grocery store. Regreening is caused by the reactivation of Chlorophyll

23. Enzymatic Browning Oxygen reacts with an enzyme, a special protein, making the fruit turn brown.

24. Serving Fresh Fruit *** Don’t wash them until you use them!!! *** In this case, the water promotes the growth of bacteria / mold

25. Dried Fruit Adding water to reconstitute it will help the fruit cook faster. *** Highest concentration of sugar *** Great for snacking

26. Frozen Fruit Thaw it only partially so that the ice crystals remain to help keep the fruit firm. Great for home made milkshakes!

27. Canned Fruits When Fresh or Frozen fruit is not available, canned fruit is often used. Peaches from a can make a great cobbler. As a general rule, fresh and frozen fruits are more nutritious than canned. However, canned fruits are convenient and easy to store.

28. Cooking Fruits The Calories don’t change! Hey!!! When you cook it… it changes !!! Nutrients Lose nutrients, especially Vitamin C Color Some become lighter, while others develop a deeper color. Flavor They usually mellow & are less sharp and less acidic. If they are overcooked, they lose their flavor. Texture & Shape They soften and the cell structure breaks down.

29. Microwave It! *** They cook quickly, keep their flavor and shape, and retain the most nutrients. *** Rome apples soaked in cream soda and brown sugar is soooooo goood!

30. Broil It! Brush with butter and brown sugar or seasoned crumbs

31. Grill It!