1. Fruit

2. MypLate Daily recommended intake: Girls 14-18 1 ½ cup
Boys cups

3. What are fruits
In botany a fruit is the ripened ovary—together with seeds—of a flowering plant. Fruits are the means by which flowering plants disseminate seeds
In cuisine, when discussing fruit as food, the term usually refers to those plant fruits that are sweet and fleshy, examples of which include plums, apples and oranges. However, a great many common vegetables, as well as nuts and grains, are the fruit of that plant species.
Fruits are classified into six categories:
Berries
Drupes,
Pomes.
Citrus,
Melons
Tropical.

4. FRUIT CLASSIFICATIONS BERRIES CITRUS FRUIT
DRUPES
MELONS
POMES
TROPICAL FRUIT
Fruits are divided into groups according to their physical characteristics.

5. BERRIES small juicy fruits with thin skins and lots of tiny pits.
Strawberries
blackberries
raspberries
grapes
Cranberries
Except for cranberries, all are highly perishable. Soften with freezing, but make very good jams, jellies and preserves.

6. Blackberries
Cranberries
Blueberries
Boysenberries
Red Raspberries
Gooseberries
Strawberries
Grapes

7. DRUPES Outer skin, usually pulpy and
succulent middle layer, and a  hard and woody inner shell usually enclosing a single seed.
Cherries
Peaches
Apricots
Plums

8. Cherries
Peaches
Apricots
Plums
Nectarines
Prunes

9. POMES
Central, seed containing core, with many seeds and thick layer of fibrous flesh.
Apples,
Pears

10. Apple
Pears

11. CITRUS FRUIT oranges grapefruit lemons limes tangerines
Thick, bitter outer rind with soft layer of pith. Flesh separates into segments of sections.

12. Oranges
Grapefruit
Kumquats
Limes
Tangerines
Lemons

13. MELONS
Large, juicy fruit with thick rinds and many seeds in the center.
Watermelon
Cantaloupe
Honeydew

14. Cantaloupe
Honeydew
Watermelon

15. TROPICAL FRUITS Grow in warm climates and are often considered exotic.
pineapples,
mangoes,
Papaya
kiwi
Coconut
bananas
dragonfruit
Grow in warm climates and are often considered exotic.

16. Avocados
Dates
Papayas
Bananas
Guavas
Coconut
Figs
Mangos
Pineapples
Pomegranates
Kiwifruit

17. Nutritional Value
Citrus fruits provide high amounts of Vitamin C and prevent scurvy (limes)
Orange fruits (melons, apricots, peaches) contain large quantities of beta carotene (Vitamin A)
Significant source of fiber
Contribute phytochemicals (antioxidants)

18. Available Forms of Fruit
Fresh
Canned – watch for added sugars and syrups, also pick cans with NO dents or bulges
Frozen – can soften and destroy texture of fruit, can be sweetened or unsweetened
Dried – Most fruits are available in dried form. Can be packaged or sold loose. Watch for use of sulfur in processing, can cause allergies and mar flavor

19. BEST BUY FRESH-buy in season
CANNED-less expensive than fresh, especially store brands
FROZEN-less expensive than fresh
Choose dried fruits that are fairly soft and pliable.
Fresh fruits- buy what you will use in a short time
look for freshness and ripeness signs
avoid bruised, soft, damaged or immature fruits
Choose cans which are free from dents, bulges, and leaks. Jars should be free of cracks and chips.
Choose frozen fruits that are clean, undamaged, and frozen solid.
DRIED-size generally determines the price-large pieces cost more

20. SELECTING FRUITS MATURITY RIPENESS Reached it full size
Top eating quality
Color
Fragrance
Press lightly to see if it give slightly
Retail customers use ripeness and maturity to judge the quality of fresh fruits.
The test for ripeness is-pressing gently it will give slightly. Underripe fruits are fruits that are full sized but have not reached peak eating quality. Immature fruits are those that have not reached full size and should not be confused with underripe fruit.

21. Purchasing and Storing
Buy fresh fruit, locally grown, in season
Fruit spoils rapidly, use quickly.
Ripen drupes (apricots, peaches, avocado) in brown paper bags
Refrigeration slows down spoilage
Check for bruises, cuts, mold and softness
Buy in small quantities, just what you need
Smell fruit, should be fragrant. Feel it’s weight, ripe fruit feels “heavy”. Check color – green can indicate underripeness. Some fruits will be soft to the touch

22. Preparing fruit
Enzymatic browning – many fruits exposed to air will turn brown (ex: bananas, apples). Using lemon juice or acidulated water will help prevent this.
Fruits should be carefully washed before use, especially in foreign countries.
Peel or pare fruit to remove as little of flesh as possible, or wash well and eat the skin (extra fiber).

23. Methods of cooking
Cooking in liquid – ex: apple sauce, poached pears
Baking – ex: baked bananas, apples
Broiling – bananas, grapefruit, pineapple
Frying – apples, bananas
Microwaving – apples

24. MENU PLANNING SALADS SOUPS BREADS SAUCES DESSERTS MAIN DISHES
BEVERAGES
FRUIT BRINGS DIVERSITY TO
MENU PLANNING

25. Fruit you may not know cherimoya dragonfruit mangosteen
Carambola (starfruit)
Rambutan
lychee