1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ Talking of pleasure, this moment I was writing with one hand, and with the other holding to my mouth a nectarine–how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large beautified strawberry. – John Keats, English poet (1795-1821) FRUITS C H A P T E R TWENTY-FIVE

2. 2 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Fruits Fruits are divided into eight categories – Berries – Citrus – Exotics – Grapes – Melons – Pomes – Stone fruits – Tropical

3. 3 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Berries Small, juicy fruit Grow on vines and bushes Thin-skinned with tiny seeds Can be eaten plain Can be cooked or added into other items Make fine jams and compotes

4. 4 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Citrus Characterized by thick rinds with bitter white pith Thin exterior layer of colored skin known as zest Citrus fruits are acidic Flesh is segmented and juicy Flavors vary from bitter to tart to sweet

5. 5 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Exotics Becoming increasingly available Some have become very popular and are readily available Others are only available through specialty purveyors

6. 6 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Grapes Single largest fruit crop in the world – Due to the production of wine Berries that grow in large clusters Classified by color as white or black Color and most flavor is found in the skin Usually eaten raw Dried grapes are raisins

7. 7 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Melons Members of the gourd family Divided into two general types – Sweet (or dessert) melons – Watermelons All melons are almost 90% water Usually not cooked Should be allowed to ripen on the vine

8. 8 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Pomes Tree fruits Thin skin and firm flesh surrounding a central core containing small seeds called pips or carpels Pomes include: – Apples, Pears, Quince Each type has many varieties

9. 9 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Stone Fruit (Drupes) Grown on shrubs or trees Thin skin, soft flesh and one woody stone or pit, tend to be fragile and bruise easily Originated in China, grown worldwide Excellent dried, often used in liqueurs and brandies Stone Fruits include: – Apricots, Cherries – Peaches, Nectarines, Plums

10. 10 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Tropicals Native to the world’s hot, tropical or subtropical regions Readily available in the United States All can be eaten fresh, without cooking Go well with rich or spicy meat, fish and poultry

11. 11 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Hybrids, Varieties and Heirlooms Hybrids are crossbreed from species genetically unalike Varieties are breed from fruits (or vegetables) of the same species Heirloom refers to genetically-diverse, older varieties no longer widely grown

12. 12 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Nutrition Most fruit are quite nutritious; they have a high water content (usually 75 to 95%) are low in fat and protein Fruits are an excellent source of fiber and the natural sugar in fruits is a good source of energy Citrus, melons, strawberries contain large amounts of vitamin C, which may be destroyed by cooking Deep yellow and green colored fruits – apricots, mangoes and kiwis – are high in vitamin A

13. 13 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Purchasing Fresh Fruit May be shipped ripe or unripe Sold by weight or count Packed in crates, bushels, cartons, cases, lugs or flats Before purchasing, consider – Size of each fruit – Grade – Quality – Ripeness on delivery

14. 14 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Grading USDA voluntary grading program Based on size and uniformity of shape, color and texture – U.S. Fancy – U.S. No. 1 – U.S. No. 2 – U.S. No. 3 Most fruits purchased for food service operations are U.S. Fancy Lower grade fruits are good for sauces, jams, jellies or preserves

15. 15 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Preserving Fruits Irradiation – Subjected to ionizing radiation Acidulation – Enzymatic browning can be retarded by immersing cut fruit in an acidic solution Canning – Solid pack – little or no water added – Water pack – added water or fruit juice – Syrup pack – light, medium or heavy sugar syrup Freezing – Many fruits are packed IQF Drying – Oldest known technique to preserve fruits

16. 16 FRUITS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cooked Preserved Fruits Jams – Fruit gel made from fruit pulp and sugar Jellies – Fruit gel made from fruit juice and sugar Marmalades – Citrus jelly that also contains unpeeled slices of citrus fruits Preserves – Fruit gel that contains large chunks of whole fruits