FRUITS Food for Today Chapter 30 Essential Question: What is the value of fruits in the diet and what is the best way to select, store, and prepare them?

Nutrients in Fruits Fruits are an important source of dietary _____________ and ____________________. Fruits are fat-free, low in _____________ and low in _______________. Fruits are fan excellent source of Vitamin _____, potassium, and such phytochemicals as _______________. fiber carbohydrates calories sodium C beta carotene

Identifying Fruits A fruit is the part of the plant that holds the ___________. Fruits are categorized by certain characteristics: BERRIES MELONS CITRUS FRUITS DRUPES POMES TROPICAL FRUITS seeds

These small fruits are _______________ and have a thin __________. Examples are: BERRIES A thick __________ or outer skin characterizes melons. These are juicy and usually have many __________. Examples are: MELONS juicy skin Strawberries, Cranberries, Grapes, and Blackberries rind seeds Watermelons, cantaloupe

Besides a thick rind, citrus fruits have thin ________________ separating inner flesh _________________. Citrus fruits include: CITRUS FRUITS A single hard __________, also called a ________ or stone, identifies fruits known as drupes. The inner flesh is __________ and covered by a tender, edible _______________. Drupes include: DRUPES membrane segments Oranges, tangerines, grapefruits, lemons, limes seed pit soft skin Cherries, apricots, peaches, plums

Tropical fruits are grown in __________ and subtropical climates. Tropical fruits include: TROPICAL FRUITS A pome has thick, __________ flesh with a _______________, edible skin. The central core contains many small __________. Examples are: POMES firm tender seeds Apples, Pears tropical Bananas, guavas, papayas

Some fresh fruits are available all year: Some fruits are ___________ and can be purchased only during certain ____________. These include peaches and berries. Together, fresh fruits and vegetables are agricultural products known as ____________. Apples Oranges Bananas seasonal months produce SELECTING FRESH FRUITS

Fruits must be picked when mature. Mature fruits have reached their full _____________ and _______________. When a mature fruit reaches its peak of flavor and is ready to _______, it becomes a ____________ fruit. When a mature fruit is picked, it may be _____________ or _______________. sizecolor eat ripe underripe

To test fruits for ripeness, press very _______. Ripe fruit gives slightly under pressure. Some oranges experience _____________________. In warm weather, chlorophyll, the ___________ substance in plants, returns to the _______ of ripe oranges. Underripe Fruits ◊ Most fruits are picked when they are underripe to prevent them from spoilage during shipping. They ripen while in route to the store. Grapes, berries, cherries, citrus fruits, pineapples, and melons will _______ ripen after harvest and must be picked when fully ________. If a fruit is picked before it’s mature, it never ________. Fruits that are picked too soon are called _____________ fruits. Firm Lack flavor Have not reached top eating quality not ripe ripens immature gently regreening greening skins

To avoid buying poor-quality fruit, look for these things: Avoid fruits with bruised or damaged spots or decay. Fruit should be plump and firm. Should be typical for the particular fruit Ripe fruit has a pleasant, characteristic aroma, unless it has been refrigerated. Fruit should be heavy for its size. Usually poor flavor and texture if not typical shape. Most fruits are highly _____________ and lose quality quickly, so buy only what you can _________ and store for about a week. Aroma Denseness Color Condition Size Shape perishable use

Never ____________ fruits before storing them. Wash them when you are ready to _________ them. UNDERRIPE FRUITS Keep at ____________ temperature to ripen. To speed ripening, put the fruit in a _______________________. BANANAS Store bananas ____________ at room temperature. STORING FRESH FRUITS wash use room brown paper bag uncovered

BERRIES, CHERRIES, AND GRAPES Sort to remove any that are ____________ or decayed. _____________________ in a perforated plastic bag or container. CITRUS FRUITS Store citrus fruits at ____________ temperature. Refrigerate them uncovered for longer storage. ALL OTHER RIPE FRUITS Refrigerate other fruits _________________ in the crisper or in a perforated plastic bag. CUT FRUITS Refrigerate in an ____________ container or plastic bag. damaged Refrigerate room uncovered airtight

Always wash them first under cool, _______________ water. Remove any stems or _______________ spots, then pare the fruit if needed. Some fruits must be peeled before using. These include: Fresh fruits are easier to eat when ________ into pieces. To retain nutrients in cut fresh fruit, keep the chunks fairly ___________ and serve as soon as possible. running damaged Oranges Bananas cut large

PREVENTING FRUITS FROM DARKENING Cut apples, bananas, and peaches will turn brown if you leave them sit on your plate. This darkening occurs after exposure to ______________________ in the air. The oxygen reacts with an ___________________, a special protein in the fruit, making the fruit turn brown. This chemical reaction is called __________________________________. How can you stop this reaction? ________________________________, which is vitamin C, destroys the enzyme so that it can’t react with the oxygen. Dip the fruit in juice that contains vitamin C to prevent the browning. Vitamin C is found in ________________, grapefruit, and ________________________ juices. oxygen enzyme Enzymatic browning Ascorbic acid lemon orange

SERVING FRESH FRUITS Experiment with shapes for different uses. Arrange different fruits in circles or wedges on a large platter. Use a melon-ball tool or small scoop to make balls of soft flesh fruit. Serve fruit with dip. Make frozen fruit bites. Make a trifle. A refrigerated dessert with layers that may include cake, jam or jelly, fruit, custard, and whipped cream.

COMMERCIALLY PROCESSED FRUITS Canned Fruits Come in many forms: whole, halved, sliced, and in ________. Some are packed in light or heavy _______________, which sweetens them. Canned fruits can often be served in place of __________. Frozen Fruits Frozen fruits taste similar to ________ fruits, but the frozen version has a _________ texture when defrosted. Freezing damages the cell walls, allowing ____________ to run out as the fruit thaws. When serving frozen fruit _____________, thaw it only partially so that ______ crystals remain and help keep the fruit ____________. pieces syrup fresh soft water plain ice firm

Dried Fruits The most common ones are: Raisins, Prunes, _____________, Peaches, Apples, ______________, and Cranberries. When buying dried fruit, look for good __________. Choose fruit that is fairly _______ and pliable. Store unopened packages in a cool, _________ place. After opening, store dried fruits in an _______________ container in the refrigerator. Dried fruits are also used for __________________ and ___________________. Some recipes call for ____________________________ dried fruit so it cooks faster. This process restores dried fruit to its former condition by adding ______________________. dates apricots color soft dry airtight cooking baking reconstituting water

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