1. Fill out these Sections of your FRUIT KWL:
KNOW
Want to Learn

2. FRUIT!!
FRUIT!!
AND MORE FRUIT…

3. CLASSIFICATION OF FRUIT
POMES—Smooth skin and an enlarged fleshy area that surrounds the core
EX: APPLE, PEAR, KIWI
DRUPES—Contains a single seed, or pit, surrounded by juicy flesh
EX: PEACH, CHERRY, PLUM, NECTARINES
BERRIES—Fragile cell structure; pulpy and juicy; tiny seeds embedded in flesh
EX: BLACKBERRIES, CRANBERRIES, STRAWBERRIES, GRAPES

4. CLASSIFICATION OF FRUIT
MELONS—hard out surface that is smooth or netted; juicy flesh
EX: CANTALOUPE, HONEYDEW, WATERMELON, MUSKMELON
CITRUS FRUITS—grow in warm regions; firm rind and pulpy flesh
EX: ORANGES, GRAPEFRUIT, TANGERINES, LEMONS, LIMES
TROPICAL FRUITS--grow in very warm climates; differ in skin composition and seed characteristics
EX: BANANAS, PINEAPPLE, AVOCADOES, DATES, FIGS

5. GUIDELINES FOR SELECTING FRUIT…
AVOID FRUITS THAT ARE…
TOO SOFT
TOO HARD
GREEN OR UNDERRIPE
DAMAGED
BRUISED
DECAYED
MILDEWED
DISCOLORED
BUY FRUITS THAT ARE…
FIRM TO THE TOUCH
THE RIGHT COLOR
WELL SHAPED
HEAVY FOR THEIR SIZE
AROMATIC
IN GOOD CONDITION

6. WHEN FRUITS BECOME RIPE…
THEY BECOME MORE SWEET…
DEVELOP AN AROMA
BECOME MORE SOFT

7. Nutrient Contributions…
Vitamin C (Ascorbic Acid)—found in citrus fruits; prevents scurvy
Bones become fragile and break easily if body is lacking collagen (the cement like material that holds cells together)
Gums become soft and bleed easily
Walls of blood vessels become weak
Wounds and broken bones do not heal properly
Vitamin A—found in fruits that are yellow to red in color; contain carotene; prevents night blindness
Vitamin B—very little, but still present
Minerals—iron; for red blood—found in oranges strawberries and cantaloupes
Helps keep our digestive systems healthy by containing large amounts of fructose

8. TO PREPARE FRUIT… Normal serving is 1 cup Wash them
Peaches and berries should not be washed until you are ready to use them
Cook in their natural skins and natural juice
Use as little water as possible
Causes further loss of vitamins and softens the fruit to cook them again
Canned fruit should be opened and mixed just before serving

9. STORAGE OF FRUIT
Fresh—ripe fruits are perishable and should be stored in a drawer to prevent loss of moisture
Frozen—store immediately in freezer; do not thaw until ready to use; do not refreeze after being thawed
Canned—cool, dry place
Dried—cool, dry place in original container

10. Amazing fruit facts

11. Fruit salad