 Not only do they add color and flavor to dishes- fruits back a nutritional punch  Carbohydrates—energy  Fiber– good digestion  Low in sodium & fat  No cholesterol  Vitamin C- Citrus fruits such as….  Vitamin A- deep yellow fruits such as….  Potassium- bananas, cantaloupes, oranges, and nectarines

 Refers to the period of time where the fruit (or vegetable) is in peak supply  The fruit supply is greatest and the quality if high  Summer months we note melons, strawberries, peaches, and strawberries  Fall months are cranberries, apples, and grapes  Winter months are pears, oranges, grapefruit  Spring months are pineapple and mangos

 “Ripe” refers to fruits (or vegetables) are ready to eat.  Some fruits stop the ripen process when they are picked such as apples, berries, and grapes  This is why these fruits stay in good quality for so long  Some fruits continue to ripen even after they are picked. (bananas, peaches, and pears)  These fruits will decay quicker

 High quality fruits have the best flavor and nutrition. Look for these signs to determine you got the right fruit:  Size: Smaller than normal? Perhaps junior got picked too soon  Color: Look for the full color  Heaviness or fat appearance: juicy  Free of damage, decay, or mold  Firm to the touch If the fruit is hard it is not ripe, too soft and the fruit is decaying

 What is your favorite fruit?  How do you know if your favorite fruit is ready to eat?  16Sg 16Sg

 Read labels and expiration dates  Look for 100% juice, water, or light syrup for healthy alternatives  Dried fruits shouldn’t be hard to the touch

 Don’t wash fruits until your ready to use them  This will prevent mold from growing, and keep fruits from getting soggy  Refrigeration will help keep fruit fresh longer- use the crisper section of fridge or a plastic bag  Unripe fruit will ripen at room temperature  Need to ripen quick? Paper bag!  When fully ripe, use at once of refrigerate

 Wash your fruit! Why?  Serving raw is best to maximize the nutrients we get  Think of a salad, the fruit by it self, and smoothies  Cooking affects fruits in several ways:  Breaks down fiber and softens fruit  Makes flavor more mellow and less acid-tasting  Changes color

 When cooked- fruits should be soft and tender  Retain as much as their natural color as possible and taste good  Overcooking causes fruits to lose nutrients, color, and flavor  Mushy and unappetizing are included here