1. Chapter 18: Fruits Fruit classifications:
Berries: small juicy fruit with thin skins
Except for cranberries all are high perishable.
Drupes: outer skin covering a soft fleshy fruit. Fruit surrounds a single hard stone or pit, which contains the seed.
Pomes: have a central seed containing core surrounded by a thick layer of flesh
Citrus Fruit: have outer rind; a think membrane separates the flesh in segments
Melons: Large, juicy fruit with thick skins, many seeds, they are in the guard family
Tropical fruit: grown in warm climates, considered exotic

2. Nutritional Value High in vitamins, low in fat Provide fiber
(Avocados are a high fat exception)
Provide fiber
Are best source of vitamin C, good source of vitamin A, moderate source of vitamin B
Citrus fruit, best source of vitamin C
Oranges usually give the largest amounts of vitamin C for the $ spent.

3. Selecting Fresh Fruit Found in plastic or mesh bags, trays or loose.
Customers use ripeness and maturity to judge freshness
Under ripe fruit = full size but have not yet reached peak eating quality. Some fruits will ripen at room temperature: pears, bananas
Immature Fruit = Have not reached full size; have poor color, flavor and texture; will not improve at room temperature
Buy just what you can use in a short period
Look for freshness and ripeness signs
Avoid bruised, soft, damages or immature fruit
Consider use and needs (decoration, cooking)

4. Storing Fresh Fruit Handle gently
Wash and dry (except berries, only wash when ready to use)
Refrigerate ripe fruit (stops the ripening process)

5. Canned Fruit Halves, slices or pieces
Packed in juices or in light, heavy or extra heavy syrups-jars or cans

6. Buying and Storing Canned Fruit
Usually less expensive
Cost depending in size, brand name, quality and packing liquid
Store in a cool dry place, cover after opening and store in the refrigerator

7. Frozen Fruit Available in sweetened and unsweetened whole and pieces
Usually in plastic bags or paper cartons
Resemble fresh in color and flavor but lose some texture quality

8. Buying and Storing Frozen Fruit
Less expensive than fresh
Choose clear, undamaged and solid packages
Store in coldest part of freezer
After thawing store covered in refrigerator
Use as soon and possible
NEVER REFREEZE!!

9. Buying and Storing Dried Fruit
Usually come in plastic or boxes, sometimes are loose
Size determines price
Buying and Storing Dried Fruit
Soft and pliable
Store tightly covered

10. Preparing Fruits ~Raw Fruits Washing May Serve Whole or Sliced
Never soak, can lose some of their water-soluble nutrients
May Serve Whole or Sliced
Enzymatic browning-darkening of fruit when exposed to air
Acids will help to prevent or reduce
~Food Science Principles of cooking Fruit
May make fruit more palatable
Several changes take place
Cellulose soften, making easier to digest
Color changes
Heat sensitive and water soluble nutrients may be lost
Flavors loss acidic
Overcooked fruit becomes mushy, flavorless lacking in nutrients and shape
Shape will retain for fruits that are cooked in sugar syrup instead of plain water

11. Methods for Cooking Fruit
Cooking in liquid, backing, boiling, frying or microwaving
~Cooking Fruit in Liquid
Sugar syrups to retain shape (2:1 ratio of water and sugar)
Cook over low heat

12. Methods for Cooking Fruit
~Baking Fruit
Baked fruit should be tender
Baking in skin hold steam and cooks interior of fruit
~Boiling Fruit
Sprinkle with brown sugar or drizzle with honey
Watch carefully to prevent overcooking
~Frying
Pan-fry in a small amount of fat
Dip in a batter and deep-fry = fritters
Should retain shape and tender
~Microwaving Fruit
Maintain flavor and nutrients
Choose pieces of similar size to ensure even cooking
Pierce fruit with tough skins when microwaving whole fruit
Fruits with higher moisture content will cook faster
~Preparing Reserved Fruit
Can serve from container
Drain well before using in baked products
Soaking helps restore moisture removed during drying process