Fruits! Weatherford. Key Points The professional chef and food service manager must be able to select fruits that are high in quality, fresh, and appropriate.

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Presentation transcript:

Fruits! Weatherford

Key Points The professional chef and food service manager must be able to select fruits that are high in quality, fresh, and appropriate for the recipe or dish. Because they are so perishable, fruits require extra care from selecting to receiving to storage to serving. Fruits derive their sweetness from fructose, a natural form of sugar. There are summer, winter, and tropical fruits.

Summer Fruits Berries Cherries Grapes Melons Peaches Nectarines Plums Pears

Berries are highly perishable and fragile, and include strawberries, blueberries, boysenberries, and blackberries. Summer Fruits

California seedless and Napoleon Red are two of the most popular varieties of grapes. All varieties of grapes must be washed thoroughly to remove all traces of industrial insecticides.

Summer Fruits Melons are categorized into 2 groups: sweet melons and watermelons. Sweet melons include cantaloupe, crenshaw, and honeydew. These have a rough, netted skin and soft fleshy interior. Watermelons are larger in size and have a smooth, thick green skin and light, crisp texture.

Summer Fruits Peaches are available in 2 varieties: freestone and clingstone. Freestone flesh separates easily from the pit. Clingstone flesh clings to the pit. Cherries, plums, peaches, nectarines, and apricots are called drupes because they have a central pit enclosing a single seed.

Summer Fruits Plums come in many shades of green, red, and purple, and are either dessert or cooking plums. Damson is the most well-known cooking plum.

Summer Fruits The most common variety of pear include Bartlett, Bosc, d’Anjou, and Seckel. A properly ripened pear will have a sweet fragrance and be tender on the stem end.

Winter Fruits Citrus fruits Apples

Winter Fruits Citrus fruits are characterized by thick skins, aromatic oils, and segmented flesh. Oranges, grapefruits, lemons, limes, tangelos, and tangerines are most common. All citrus fruits are high in vitamin C.

Winter Fruits Apples are the most commonly used and available fruits. The most popular varieties include Red Delicious, Golden Delicious, Rome, McIntosh, and Granny Smith. Tart apples are used for cooking and baking. Sweet apples can be eaten raw.

Tropical Fruits Tropical fruits are named for the climatic conditions under which theyre grown. They include: Bananas Figs Dates Kiwis Mangos Papayas Pomegranates Passion fruit Pineapple Coconut

Tropical Fruits Bananas are the most common tropical fruit, and are rich in carbohydrates, fiber, vitamins, minerals, and potassium. Figs are a versatile fruit that can be eaten raw, or used in baking. Kiwis have a flavor similar to strawberries. They are an excellent garnish and add flavor and texture to fruit salads.

Tropical Fruits Mangos are juicy with good flavor and texture. Papayas are an excellent source of vitamins A and C, and are most flavorful when eaten raw. Pineapple shells are attractive decorations to hold the fresh fruit. Coconut meat is eaten raw, cooked in many dessert recipes, and pressed to make coconut oil.