Chapter 28 Fruits

Nutrients… dietary fiber carbohydrates vitamin C potassium folic acid magnesium iron

Berries… Small & juicy fruits with a thin skin Ex: strawberries, cranberries, grapes

Melons… Have a thick rind or outer skin and are usually juicy with many seeds Watermelons, cantaloupe, and casaba

Citrus Fruits… Have a thick rind and thin membrane separating inner flesh segments Ex: oranges, tangerines, lemons, limes

Drupes… Contain a single, hard seed, also called a pit or stone Ex: cherries, apricots, peaches, nectarines

Pomes… Have a thick, firm flesh with a tender edible skin and a central core Ex: apples and pears

Tropical… Grown in tropical and subtropical climates Ex: bananas, papayas, and mangos

Selecting Fresh Fruit… Produce – fresh fruits & vegetables Fruits must be picked when mature (have reached their full size & color)

Selection (con’t)… When a mature fruit reaches its peak of flavor and is ready to eat it is called ripe (tender and has a pleasant aroma) Underripe fruits are very firm, lack flavor, and are not good eating quality

Selection (con’t) Fruits that are picked too soon are called immature fruits (small, and have poor color and texture)

Avoid buying poor quality fruit… Look for: Condition Denseness Color Aroma Size Shape

Storing Fruits… Never wash fruits before storing them! Underripe fruits - Bananas - Berries, cherries, grapes -

Storing (con’t) Citrus Fruits – Ripe Fruits – Cut Fruits -

Preventing Browning… Enzymatic browning – a chemical reaction that occurs when oxygen reacts with an enzyme in fruit causing it to turn brown Stop it by using ascorbic acid (vitamin C) – dipping the fruit in lemon, grapefruit or orange juice

Processed Fruit… Canned fruit Frozen fruit Dried fruit

Cooking Fruits… Moist Heat – using water and sugar Frying Baking Broiling Grilling Microwaving