Care and Selection of Fruit

Table of Contents Groups of fruits Nutritional contribution Benefits of fruit Forms of fruit for purchase Purchasing fruit Selection and storage of fruits Methods of cooking fruit

The Fruit Groups Berries Drupes Pomes Citrus fruits Melons Tropical fruits

Berries Berries are small juicy fruits with thin skins.

Berries Blackberries Strawberries Blueberries Cranberries Red and black raspberries Gooseberries, grapes, and currants

Drupes Fruit with an outer skin covering a soft fleshy fruit that surrounds a single hard seed called a pit or stone.

Drupes Cherries Apricots Nectarines Peaches Plums Prunes

Pomes Fruits with a central, seed containing core surrounded by a thick layer of flesh.

Pomes Apples and pears are pomes.

Citrus Fruits A group of fruits with a thick outer rind. A thin membrane separates the flesh in segments.

Citrus Fruits Oranges Tangerines Tangelos Grapefruits Kumquats Lemons and limes

Melons Large, juicy fruits with thick rinds and many seeds.

Melons Cantaloupe Casaba Honeydew Crenshaw Persian Watermelon

Tropical Fruits Fruits grown in tropical climates and are considered to be exotic.

Tropical Fruits Bananas Avocados Figs and dates Guavas and mangos Kiwifruit and star fruit Pineapples Pomegranates and papaya

Nutritional Contribution of Fruit High in vitamins and low in fat Citrus-High in Vitamin C Orange Fruits-Beat Carotene that helps body make Vit A Bananas and dried fruits-Potassium Phytochemicals and fiber Need 1 ½ to 2 cups per day of a variety of fruits

Benefits Phytochemicals are nutrients in foods that prevent heart disease, diabetes, and some types of cancer. Vitamin A improves vision Vitamin C (ascorbic acid) formulation and maintenance of body connective tissue Fiber promotes regularity

Forms of Fruit for Purchase Fresh fruit Canned fruit Frozen fruit Dried fruit

Purchasing Fruit Fresh fruit is the most expensive to purchase, although cheaper in season Frozen fruit is not as expensive as fresh Canned fruit is the least expensive

Purchasing Fresh Fruit Good appearance Pleasant aroma Mature: full size and color Tender-gives slightly when pressed Brown areas OK on citrus but no on other fruits Avoid green fruits-may not ripen

Convenience Foods Canned Frozen Dried

Canned Fruit Packed Corn Syrup Heavy Syrup Medium Syrup Light Syrup It’s own juice—Least calories

Frozen Fruits Benefit-Longer Storage Serve partially thawed

Dried Fruits A concentrated form of energy Great for snacks

Principles of Fresh Fruit Prep Wash all fruits in cool running water Serve unpeeled Peel thinly to retain fiber and nutrients Pears, bananas, and pears will brown when exposed to air “enzymatic browning” Use ascorbic acid to prevent browning Store for up to 1 week in fridge Refrigeration will retard spoilage Serve as soon as possible to retain nutrients

Principles of Cooking Fruit Fruits soften and loose shape Nutrients may be lost Flavors mellow To make sauces, break texture completely down

Methods for Cooking Fruit Simmered or poached in liquid Baked Broiled Fried Microwave

Simmered or Poached Low temperature in water until tender Water with sugar will help fruit retain it’s shape Cinnamon is a good spice to use

Baked Fruits hold shape well when they are baked Use small amount of liquid

Broiled Bananas, grapefruit halves, and pineapple slices Sprinkle with brown sugar or honey Broil quickly

Fried Use a small amount of fat Sauté Dip in batter and fry-fritters

Microwave Best method for cooking fruit Retains shape, flavors, and nutrients best using this method Use uniform pieces for even cooking Pierce skins to prevent bursting