Fruits

Nutrients in Fruits Dietary Fiber Carbohydrates Fat Free Vitamin C Potassium Vitamin A Folic Acid

Fruit Identification Fruit: Part of the plant that holds the seeds Specific characteristics include…

Berries Small juicy fruits with thin skins Strawberries Raspberries Gooseberries Grapes Blueberries Cranberries

Melons Thick rind or outer skin Juicy Many seeds Watermelon Cantaloupe Casaba Honeydew Santa Claus

Citrus Fruits Thick rind Thin membrane separates inner flesh segments Oranges Tangerine Grapefruit Ugli Fruit

Drupes Single hard seed called a pit or stone Soft inner flesh Covered by tender edible skin Cherries Peaches Nectarines Plums

Pomes Thick firm flesh Tender edible skin Central core contains small seeds Apples Pears

Tropical Fruits Grown in tropical and subtropical climates Bananas Guavas Papayas Mangoes

Fresh Fruit Selection Some available all year Others available only in season Also called Produce Mature Fruits Fully grown Full color Sometimes Ripe Mature fruit at peak of color and flavor

Under ripe fruit is fully grown but not of eating quality yet May ripen en route to consumer May ripen after purchase Grapes, berries, cherries, citrus pineapple and melons will not ripen after harvest

Immature fruits Picked too soon Small Poor color and texture Poor flavor Regreening In oranges, chlorophyll returns to surface of fruit and green appearance Bright lights of produce department can cause regreening Green oranges are as flavorful as those that are bright orange

Qualities to Look for in Fresh Fruit Condition Denseness Color Aroma Size Shape Buy what you will use as storage has specific guidelines

Storing Fresh Fruit Under ripe Fruits – Room temperature – to speed up ripening use a brown paper sack Bananas - Uncovered at room temp Berries, Cherries, Grapes – Refrigerate in perforated plastic bag or uncovered in crisper section Citrus Fruits – Room temperature or refrigerate for longer life

Fresh Fruit Preparation Always wash under cool running water Do not soak…flavor and nutrients will be lost Do not use detergent Some are waxed for appearance…on GRAS List Enzymatic Browning…Oxidation Flesh turns brown Flesh reacts with an enzyme Prevent with ascorbic acid

Serving Fruit Fruit Kebobs Fruit Pizza Melon basket Trifle Dip

Processed Fruit Canned Fruit Packed in light or heavy syrup Generally inexpensive Many varieties from which to choose

More Processed Fruits Frozen Fruits Taste is similar to fresh fruits Softer texture upon defrosting…cells walls are damaged during freezing and water runs out upon defrosting Defrost so that ice crystals remain to provide more attractive appearance

More Processed Fruits Dried Fruits Make sure it is soft and pliable…not too dry Can be reconstituted Dried fruit returns to former condition by adding water Types of Dried Fruits: Raisins Cranberries Apricots Apples Plums (Prunes) Peaches Dates

Cooking Fruits Changes that occur during cooking: Nutrients Color Heat sensitive vitamin C may be compromised Color Color change depends on the fruit some become lighter and others turn darker Flavor Slight flavor change…less sharp If overcooked…loss of flavor or unpleasant flavor Texture and Shape With heat, cell walls lose water and soften Structure breaks down fruit becomes more tender and can fall apart Sugar added during cooking helps fruit to retain its shape Sugar draws water back into the fruit’s cells

Ways to Cook Fruits Moist Heat Frying Baking Broiling Grilling Apple Sauce Poaching Frying Fritters Baking Baked Apples Broiling Grilling Microwave