Unit #8

 Describe the nutritional benefits of fruits.  Identify the six major types of fruit.  Explain how to store fresh fruits.  Describe enzymatic browning and how to prevent it.  Identify the types and uses of convenience forms of fruits.  Describe methods for cooking fruits.

 Fruit:  A part of the plant that holds the seeds.  Fruits supply a wide variety of nutrients:  Dietary Fiber  Carbohydrates  Vitamin C  Potassium  Phytochemicals (beta-carotene)  Fruits are also fat-free, low in calories, and low in sodium.

 Fruits are sorted into six major types, based on their structure and origin:  Berries  Melons  Citrus  Drupes: ▪ A fruit with a single hard seed, also called a pit or stone, and soft inner flesh covered by a tender, edible skin.  Pomes: ▪ A fruit with several small seeds and thick, firm flesh with a tender, edible skin.  Tropical

 Mature Fruit:  A fruit that has reached its full size and color.  Ripe Fruit:  When a mature fruit reaches its peak of flavor and is ready to eat.  Immature Fruit:  A fruit that is still growing and is not yet mature.  Under Ripe Fruit:  A very firm mature fruit that lacks flavor and has not reached top eating quality.

 Ripeness  Condition:  Avoid fruits with bruises or damaged spots or decay.  Denseness:  Avoid fruits that are dry, withered, very soft, or very hard.  Color:  Color should be typical for the type of fruit you are buying.  Aroma:  Ripe fruit should have a pleasant, characteristic aroma (smell).  Size:  Fruit should be heavy for its size.  Shape:  Misshapen fruit probably has poor flavor and texture.

 Under Ripe Fruits:  Keep under ripe fruits at room temperature to ripen.  Bananas:  Store bananas uncovered at room temperature.  Berries, Cherries, and Grapes:  Sort these fruits to remove any that are damaged or decayed.  Refrigerate in a perforated plastic bag or container in the refrigerator crisper.  Use the fruit as soon as possible.  Citrus Fruits:  Store citrus fruits at room temperature.  Refrigerate them uncovered for longer storage.  All Other Ripe Fruits:  Refrigerate other fruits uncovered in the crisper or in a perforated plastic bag.  Cut Fruits:  Refrigerate cut fruits in an airtight container or plastic bag.

 Wash the fruit under cool, running water, even if you are planning to peel them.  Remove any stems or damaged spots.  Pare the fruit if needed.  To retain nutrients, keep the chunks fairly large and serve them as soon as possible.  If you need to store cut fruit, cover it tightly with plastic wrap and squeeze out as much air as possible.  Refrigerate until serving time.

 When you see the flesh of an apple or banana turning brown, you are seeing a scientific process known as enzymatic browning.  Enzymatic Browning: ▪ A chemical reaction in which oxygen in the air reacts with an enzyme. ▪ Enzyme: ▪ A special protein.

Table Lab

 Canned Fruits  Frozen Fruits  Dried Fruits:  Reconstitute: ▪ To restore a dried food to a hydrated condition by adding water.

 Several changes happen to fruit during cooking:  Nutrients: ▪ Heat-sensitive nutrients are lost during cooking.  Color: ▪ Colors change in many cooked fruits.  Flavor: ▪ Cooking gives fruit a mellower, less acidic flavor. ▪ Overcooked fruits lose their flavor and may develop an unpleasant flavor.  Texture and Shape: ▪ Heat causes cells in fruit to lose water and grow soft. This causes the fruit to lose shape

 Moist-Heat:  i.e. Poaching  Frying:  Fritter: ▪ Cut-up fruit dipped in batter and fried until golden brown.  Baking  Broiling  Grilling