1. Reasons to include fruit in your diet

2. What is a Fruit? Defined: the part of the plant that holds the seeds.
Categorized by characteristics that set them apart from each other.
Berries
Melons
Citrus
Drupes
Pomes
Tropical

3. Berries Characteristics Examples Juicy Thin skin Many tiny seeds
Strawberries
Cranberries
Grapes
Blackberries

4. Melons Characteristics Examples Thick outer rind Outer skin Juicy
Many seeds
Examples
Watermelon
Cantaloupe
Honeydew

5. Citrus Characteristics Examples Thick rind
Thin membrane that separates inner flesh segments
Examples
Oranges
Tangerines
Grapefruit
Lemons
Limes

6. Drupes Characteristics Examples Single, hard seed (pit or stone)
Soft inner flesh
Tender, edible skin
Examples
Cherries
Apricots
Peaches
Nectarines
Plums

7. Pomes Characteristics Examples Thick, firm flesh Tender, edible skin
Central core with several small seeds
Examples
Apples
Pears

8. Tropical Characteristics Examples
Grown in tropical & subtropical climates
Examples
Bananas
Guavas
Papayas
Mangos

9. Forms of Fruit
Fresh
Canned
Frozen
Dried

10. Maturity of Fruit
Mature: fruits that have reached their full size and color and must be picked.
Immature: fruits that are picked too soon.
Small for size
Poor color & texture
Never ripens

11. Ripeness
Ripe: when a mature fruit reaches its peak of flavor and is ready to eat.
Tender
Pleasant Aroma
Fruit will give when
pressed gently
Underripe
Firm
Lack flavor
Have not reached top eating quality
Most fruits are picked when underripe to prevent from spoilage when shipping.
Grapes, berries, cherries, citrus fruits, pineapples, and melons won’t ripen after harvest and must be picked when fully ripe.

12. Selecting Good-Quality Fruit
Condition
Avoid bruised, damaged spots, or decay
Denseness
Plump and Firm
Avoid dry, withered, very soft, or very hard
Color
Typical for particular fruit
Aroma
Pleasant, characteristic smell

13. Selecting Good-Quality Fruit
Size
Heavy for size (juicy)
Shape
Each type has own characteristic shape
Misshapen is a sign of poor flavor & texture

14. STORAGE Fruits can only be stored for about one week
Never wash fruits before storing them
Underripe: keep at room temperature
Place in a brown paper bag to speed ripening
Add an apple to produce a fruit-ripening gas
Make holes in a plastic bag to allow moisture to evaporate
Bananas: store uncovered at room temperature
If you wash fruits before storing, any remaining moisture allows bacteria to grow and spoilage/mold occurs.

15. STORAGE
Berries, Cherries, Grapes: Sort to remove any damaged or decayed.
Refrigerate in a perforated plastic bag or container, in a covered shallow container, or uncovered in the refrigerator crisper
Citrus: room temperature or refrigerate uncovered for longer storage.
All Other: uncovered in the crisper or perforated plastic bag.

16. Prevention of Darkening
When fruits are exposed to oxygen in the air, oxygen reacts with an enzyme making the fruit turn brown.
Chemical reaction called enzymatic browning.
Prevention
Ascorbic Acid (vitamin C)
Lemon, Grapefruit, or
Orange juice
Ascorbic acid powder mixed with water

17. Changes during Cooking
Nutrients
Loss of heat-sensitive nutrients
Color
Flavor
Mellow, less sharp, & acidic
Overcooking = loss of flavor
Texture
Heat causes fruits to lose water and soften
Shape
Add sugar to the cooking water to retain shape

18. Cooking Methods In Moist Heat Frying Baking Broiling Grilling
Microwave