1. Fruits

2. Nutrients in Fruits Dietary Fiber Carbohydrates Fat Free Vitamin C
Potassium
Vitamin A
Folic Acid

3. Fruit Identification Fruit: Part of the plant that holds the seeds
Specific characteristics include…

4. Berries Small juicy fruits with thin skins Strawberries Raspberries
Gooseberries
Grapes
Blueberries
Cranberries

5. Melons Thick rind or outer skin Juicy Many seeds Watermelon Cantaloupe
Casaba
Honeydew
Santa Claus

6. Citrus Fruits Thick rind Thin membrane separates inner flesh segments
Oranges
Tangerine
Grapefruit
Ugli Fruit

7. Drupes Single hard seed called a pit or stone Soft inner flesh
Covered by tender edible skin
Cherries
Peaches
Nectarines
Plums

8. Pomes Thick firm flesh Tender edible skin
Central core contains small seeds
Apples
Pears

9. Tropical Fruits Grown in tropical and subtropical climates Bananas
Guavas
Papayas
Mangoes

10. Fresh Fruit Selection Some available all year
Others available only in season
Also called Produce
Mature Fruits
Fully grown
Full color
Sometimes Ripe
Mature fruit at peak of color and flavor

11. Under ripe fruit is fully grown but not of eating quality yet
May ripen en route to consumer
May ripen after purchase
Grapes, berries, cherries, citrus pineapple and melons will not ripen after harvest

12. Immature fruits Picked too soon Small Poor color and texture
Poor flavor
Regreening
In oranges, chlorophyll returns to surface of fruit and green appearance
Bright lights of produce department can cause regreening
Green oranges are as flavorful as those that are bright orange

13. Qualities to Look for in Fresh Fruit
Condition
Denseness
Color
Aroma
Size
Shape
Buy what you will use as storage has specific guidelines

14. Storing Fresh Fruit
Under ripe Fruits – Room temperature – to speed up ripening use a brown paper sack
Bananas - Uncovered at room temp
Berries, Cherries, Grapes – Refrigerate in perforated plastic bag or uncovered in crisper section
Citrus Fruits – Room temperature or refrigerate for longer life

15. Fresh Fruit Preparation
Always wash under cool running water
Do not soak…flavor and nutrients will be lost
Do not use detergent
Some are waxed for appearance…on GRAS List
Enzymatic Browning…Oxidation
Flesh turns brown
Flesh reacts with an enzyme
Prevent with ascorbic acid

16. Serving Fruit
Fruit Kebobs
Fruit Pizza
Melon basket
Trifle
Dip

17. Processed Fruit Canned Fruit Packed in light or heavy syrup
Generally inexpensive
Many varieties from which to choose

18. More Processed Fruits Frozen Fruits Taste is similar to fresh fruits
Softer texture upon defrosting…cells walls are damaged during freezing and water runs out upon defrosting
Defrost so that ice crystals remain to provide more attractive appearance

19. More Processed Fruits Dried Fruits
Make sure it is soft and pliable…not too dry
Can be reconstituted
Dried fruit returns to former condition by adding water
Types of Dried Fruits:
Raisins
Cranberries
Apricots
Apples
Plums (Prunes)
Peaches
Dates

20. Cooking Fruits Changes that occur during cooking: Nutrients Color
Heat sensitive vitamin C may be compromised
Color
Color change depends on the fruit some become lighter and others turn darker
Flavor
Slight flavor change…less sharp
If overcooked…loss of flavor or unpleasant flavor
Texture and Shape
With heat, cell walls lose water and soften
Structure breaks down fruit becomes more tender and can fall apart
Sugar added during cooking helps fruit to retain its shape
Sugar draws water back into the fruit’s cells

21. Ways to Cook Fruits Moist Heat Frying Baking Broiling Grilling
Apple Sauce
Poaching
Frying
Fritters
Baking
Baked Apples
Broiling
Grilling
Microwave