1. Fruits

3. Fruits
What is your favorite fruit?
What is your least favorite fruit?

4. What is the recommendation for fruit, according to MyPlate?
Girls yrs old ½ cups
Boys yrs old 2 cups

5. A fruit is the part of a plant that holds the seeds
Nutrients in Fruit
A fruit is the part of a plant that holds the seeds
-Most fruits are naturally low in fat, sodium, and calories. None have cholesterol.
-Fruits are sources of many essential nutrients that are underconsumed, including potassium, dietary fiber, vitamin C, and folate (folic acid).
-Diets rich in potassium may help to maintain healthy blood pressure. Fruit sources of potassium include bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice.

6. -Dietary fiber from fruits, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as fruits help provide a feeling of fullness with fewer calories. Whole or cut-up fruits are sources of dietary fiber; fruit juices contain little or no fiber.
-Vitamin C is important for growth and repair of all body tissues, helps heal cuts and wounds, and keeps teeth and gums healthy.
-Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.

7. Identifying Fruits Fruits are sorted into six major types,
based on their structure and origin

8. Berries Small, juicy fruits with a thin skin
Fragile cell structure; pulpy and juicy; tiny seeds embedded in flesh

9. Melons
Thick rind, or hard outer skin
Juicy, usually have many seeds

10. Citrus Fruits
Thick rind and a thin membrane separating inner flesh segments
Grow in warm regions, pulpy flesh

11. Drupes Fruit with a single hard seed, also called a pit or stone
Soft inner flesh covered by a tender, edible skin

12. Pomes Fruit with several small seeds and thick, firm flesh
Tender, edible skin

13. Tropical Fruits Grown in tropical and subtropical climates
differ in skin composition and seed characteristics

14. Go back to your favorite and least favorite fruit
What category do they fit in?

15. Cherimoya
Custard-like texture, tastes like a blend of strawberries, pineapples, and bananas

16. Lychee Rough, leathery shell- native to Southern China
Creamy white, juicy and sweet

17. Grapefruit/orange/tangerine hybrid
Ugli Fruit
Size of a grapefruit
Grapefruit/orange/tangerine hybrid

18. Quince Large, round to pear-shaped
Yellow, fuzzy skin. Flavor is pineapple like.

19. Papaya Yellow skin when ripe, edible black seeds
Peel before eating, flesh is sweet and seeds are bitter

20. Sweet-spicy flavor- firm like a tomato
Persimmon
Sweet-spicy flavor- firm like a tomato

21. Selecting and Storing
Fresh Fruits

22. For best quality, fruits should be picked when they are mature
A mature fruit is a fruit that has reached its full size and color
When a mature fruit reaches its peak of flavor and is ready to eat, it becomes a ripe fruit

23. Some fruits continue to ripen after they are picked. Others do not.
Examples: grapes, berries, cherries, citrus fruits, pineapples, and melons do not ripen after being picked.

24. A fruit that is still growing and is not yet mature is an immature fruit
-Immature fruits are usually small for their size and have a poor color and texture. If a fruit is picked while it is still immature, it may never ripen.

25. Most fruits are picked when they are mature but still under ripe
Most fruits are picked when they are mature but still under ripe. An under ripe fruit is a very firm mature fruit that lacks flavor and has not reached top eating quality.
-Fruits are picked when they are under ripe to prevent them from spoiling during shipping. They ripen during shipping and after you buy them.
Can you think of a fruit that is picked under ripe and then ripens during the shipping process, or at your home?

26. How to know when a banana is ripe and ready to eat
Some people think that when the green is gone, it's ripe, but it's not. The starches have not completely turned into sugars, so these will not be sweet. No wonder people say they don't like bananas.

27. Choosing Quality Fruit

28. Buy fruits that are at the stage of ripeness you want

30. Avoid fruits with bruised or damaged spots or decay
Condition
Avoid fruits with bruised or damaged spots or decay

32. Denseness Fruit should be plump and firm
Avoid fruits that are dry, withered, very soft, or very hard

34. Color should be typical for the type of fruit you are buying

36. Ripe fruit usually has a pleasant, characteristic aroma

38. Fruit should be heavy for its size- that means the fruit is juicy

40. Shape
Each type of fruit has its own characteristic shape. Misshapen fruit probably has poor flavor and texture.

44. What factors influence how much fruit costs?
-seasonality
-weather
-transportation
-insects

45. Storing Fresh Fruit

46. -keep at room temperature to ripen
Under Ripe Fruit
-keep at room temperature to ripen
-to speed ripening, put in a brown paper bag (you can add an apple, which gives off ethylene, a harmless gas that helps fruit to ripen)
-if you use a plastic bag for storage, make holes in the bag to allow moisture to evaporate

47. Bananas -keep at room temperature to ripen, uncovered
-they can be refrigerated after ripening

48. Berries, Cherries, Grapes
-sort these fruits to remove any that are damaged or decayed
-refrigerate in a perforated plastic bag or container

49. Citrus Fruits -store at room temperature
-refrigerate them uncovered for longer storage

50. -refrigerate cut fruits in an airtight container or plastic bag

51. Preparing and Serving Fresh Fruits

52. Wash the Fruit
Wait until you are ready to use fruits before washing, otherwise moisture can encourage bacteria to grow and the fruit will spoil and get moldy
Wash under cool, running water (even if you are planning to peel them)
Do not soak fruits in water, because this can cause flavor and nutrients to be lost
Some fruits, such as apples and oranges, are waxed
(makes them look more attractive and prevents moisture loss)
Food waxes are approved by the FDA……They are not water-soluble, so they cannot be washed off
To remove pesticide residue and wax, you must pare a thin layer of the skin from the fruit
Do not use detergent to wash fruit- it may react with pesticides and waxes to create harmful compounds

53. Can make them easier to peel
Blanching Fresh Fruit
Can make them easier to peel
If you wanted to freeze a large quantity of peaches and you want to remove the skin as quickly as possible- lower the fruit gently into simmering water for about 15 seconds, then move to a bowl of ice water. Let it sit for two minutes. The skin should slide off easily.

54. Preventing Fruits from Darkening
Some fruits have enzymes that react chemically with oxygen in the air, turning the fruit brown
The longer a piece of fruit is exposed to air, the more it will turn brown

55. Ascorbic Acid (vitamin C)
The juice of lemons, limes, grapefruits, and oranges contain ascorbic acid, so you can dip the fruit into one of these juices to prevent browning. You can also buy ascorbic acid powder to mix with water and sprinkle on the cut fruit.

56. What are some ideas for
serving fresh fruit?

57. Using Convenience Forms of Fruit

58. Canned, Frozen, and Dried Fruits
-fresh and frozen are usually more nutritious than canned and dried
-canned and dried fruits are convenient and easy to store

59. Canned Fruits Whole, halved, sliced, pieces Light or heavy syrup
Packed in water or in their own juices (no added sugar)

60. Usually picked at peak of ripeness- reliable, consistent
Frozen Fruits
Taste similar to fresh fruits, but have a softer texture when they are defrosted- freezing damages the cell walls, allowing water to run out as fruits thaw
Usually picked at peak of ripeness- reliable, consistent

61. Dried Fruits
Has a stronger flavor than fresh fruit because of water loss
Store in airtight container
Have a high concentration of natural sugar- reconstituting

62. Cooking Fruits

63. Several changes happen to fruit during cooking:
Nutrients: heat-sensitive nutrients are lost
Color: change in color, some become lighter or deeper in color
Flavor: cooking gives fruit a mellower, less acidic flavor
Texture and Shape: heat causes cell in fruit to lose water and grow soft

64. What three things destroy the nutrients in fruits and vegetables?
Heat
Water
Air

65. -poaching (moist heat)
Cooking Methods
-poaching (moist heat)
-frying
-baking
-broiling
-grilling
-microwave