1. Market Forms and Preparing Fruits
Culinary Arts

2. Fresh Fruit
Never wash fruits before storing them, wait until you are ready to use them
Underripe fruit – keep at room temperature to ripen. You can speed the process by placing them in a brown paper bag.
Bananas – store uncovered at room temperature; can be refrigerated after ripening
Berries, cherries, and grapes – sort to remove any that are damaged and store in a covered container.

3. Fresh Fruit cont.
Citrus fruits – store at room temperature or refrigerate for longer storage
Cut fruits – store in an airtight container
All other ripe fruits – refrigerate uncovered in the crisper. To keep melon flavors from flavoring other foods, store them in a closed container or bag.

4. Preparing Fresh Fruit Wash only when ready to eat
Do no use detergents because they can react with the pesticides and wax on the fruit
To remove the waxy coating of fruits pare a thin layer of skin off
To retain nutrients, cut into large pieces and serve immediately

5. Investigate
With a partner… look up the steps fruit goes through from being picked to you the consumer. Give a brief description.

6. Canned Fruits Packed in juices or in heavy or light syrup
Less expensive than frozen and fresh
Choose cans free of dents, bulges and leaks
Choose jars free from cracks and chips
Store all cans in cool dry places

7. Frozen Fruit Available sweetened and unsweetened Whole and in pieces
Resemble fresh fruit in color and flavor, but not texture
When buying, choose packages that are clean, undamaged, and frozen solid

8. Dried Choose fruits that are soft and pliable
Store in a cool dark place
Larger fruits cost more than smaller fruits.
Some recipes call for reconstituting the fruit before using
This process restores dried fruit to its former condition

9. Own Your Own…
For the following items, tell me how you would select and store them:
Strawberries for chocolate covered strawberries
Dried fruit for trail mix
Canned peaches
Frozen Cherries for smoothies

10. Cooking Techniques - Fruit

11. What happens? Results in a loss of nutrients
Colors change depending on the fruit
Flavors become mellow and less sharp and acidic
As fruit is cooked the texture breaks down causing the fruit to fall apart

12. Cooking in Moist Heat Water or sugar Cooking with sugar retains shape
Use a two to one ratio of water to sugar
Poaching fruit enables fruit to hold its shape
Cooking with water does not retain shape
Use as little water as necessary
How to poach pears
To make a fruit sauce, simmer in a small amount of water until the fruit breaks down and add sweeteners at the end

13. Baking Should be tender and not hold shape Steam cooks the fruit.
The skin holds the steam in and cooks the fruit. If you peel the skin off a covered casserole dish serves the same purpose
Paula’s Peach Cobbler

14. Frying
You can fry them in a skillet with a small amount of fat. This is called sautéing.
You can also deep fry fruit dipped in a batter. These are called fritters.

15. Microwave
Fruits cooked in a microwave retain nutrients and flavor because they use little amounts of water
When microwaving:
Pierce the skin if the fruits have a tight skin
Cooking time depends on the amount of water present in the fruit
Ripe fruit requires less cooking time than firmer, underripe fruit.

16. Broiling Broiling fruits slightly browns them
Any tender fruits that hold their shape may be broiled
Because fruit have no fat they must be brushed with butter to protect them from drying out

17. Grilling Grilling gives flavor and caramelized color
Choose firm, ripe fruits; overripe fruits fall apart
Before grilling, brush the grate with a little oil and grill only long enough to form grill marks then turn
Video