1. 7.02 Demonstrate selection and preparation of fruit

2. Why choose fruit? Colorful Flavorful Easy to prepare
Nature’s convenience food!
GOOD FOR YOU!

3. The Nutritional Value of FRUIT
Fruits are high in:
Vitamins (especially Vitamin C and A)
Fiber
Carbohydrates
Potassium
Some fruits also contain folic acid, magnesium, iron, etc.
Fruits are low in:
Fat
Calories
Sodium

4. What is a fruit?
A fruit is…
The part of the plant that holds the SEED

5. SIX Categories of Fruits
BERRIES
MELONS
CITRUS FRUITS
DRUPES
POMES
TROPICAL FRUITS

6. 1. BERRIES Small fruits that are juicy and have a thin skin EXAMPLES:
Strawberries
Cranberries
Grapes
Blackberries

7. 2. MELONS Thick rind or outer skin, usually juicy, have many seeds
EXAMPLES:
Watermelons
Cantaloupes
Casaba
Vitamin A Alert: Cantaloupes and all other yellow fruits are good sources of carotene, which your body converts into Vitamin A!

8. 3. CITRUS FRUITS
Thick rind, have a thin membrane separating the inner segments of flesh
One of the BEST sources of Vitamin C
EXAMPLES:
Oranges
Tangerines
Grapefruits
Lemons
Limes

9. 4. DRUPES
A single hard seed (also called PIT or STONE) inside, soft inner flesh and tender, edible skin
EXAMPLES:
Cherries
Apricots
Peaches
Nectarines
Plums

10. 5. POMES Thick, firm flesh with tender, edible skin
Central core contains several small seeds
EXAMPLES:
Apples
Pears

11. 6. TROPICAL FRUITS grown in tropical and subtropical climates
EXAMPLES:
Bananas
Mangoes
Guavas
Papayas
Pineapples

12. SELECTING FRESH FRUIT CANNED FRESH FROZEN DRIED
Some fruits are available all year, others are SEASONAL!
CANNED
Convenient and easy to store
Heavier syrup = higher calories
FRESH
Nutritious & delicious
Short shelf life
FROZEN
Just as nutritious as fresh
Texture can change
DRIED
Nutritious
Have a high concentration of natural sugar

13. Tips for Choosing Fruits
When selecting FRESH PRODUCE (fruits/veggies):
Look for RIPENESS and MATURITY

14. RIPENESS and MATURITY IMMATURE: Has NOT reached full size
Small, poor in color and flavor
Texture will NOT improve when left at room temp.
Sometimes called “green” fruit
UNDERRIPE:
Full size, but not at peak eating quality
Underripe pears and bananas will ripen at home

15. RIPE AND MATURE FRUIT: Has reached full size and color
Is tender with a pleasant aroma
Is heavy for its size
Gives slightly when pressed (do a test in the produce aisle before taking it home!)

16. STORING FRESH FRUIT Handle all fruit GENTLY to prevent bruising
Let underripe fruits ripen AT ROOM TEMPERATURE (speed it up in a brown paper bag!)
Refrigerate ripe fruits in the crisper!
Bananas?

17. CANNED FRUIT
Comes packed in:
Juices
Light syrup
Heavy syrup
Extra heavy syrup
Which is lowest in calories and higher in nutrients?
Canned fruit is usually LESS EXPENSIVE than frozen or fresh fruits!
Choose cans that are free from dents, bulges, and leaks
Store cans in a cool, dry place.

18. FROZEN FRUIT Usually resembles fresh fruits in color and flavor
May lose some TEXTURE qualities
Is usually LESS EXPENSIVE than FRESH
When serving fruit that has been frozen, serve when a small amount of ice crystals are still present.

19. DRIED FRUITS Commonly dried fruits include: Raisins Prunes Bananas
Apples
Apricots
Dried fruits are good choices for snacks because they are a concentrated form of energy.

20. STORING FRUIT
Never wash fruits before storing them! Wait until you’re ready to use them. (the fruit will spoil faster and get moldy)
Most fresh fruits should be used within a few days (except citrus!)