1. Fruits and Fruit Preparation Chapter 21

2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 2 What are fruits? Botanical perspective Produced from flowers Ripened ovaries and adjacent tissues Common use Not all botanically defined fruits are used as “fruit” Foods that are fleshy, pulpy, juicy, and sweet Consider rhubarb Other examples?

3. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 3 Fruit Classification Simple fleshy fruits Citrus fruits Drupes Stone or pit – peaches and plums Pomes Core – apples and pears Aggregate fruits Raspberries, strawberries, and blackberries Multiple fruits Pineapple and figs

4. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 4 Consumption U.S. Dietary Guidelines 2 cups recommended daily U.S. supply / disappearance data 1.4 servings of fruit consumed per day 46% consumed fresh 42% consumed as juice Top in popularity Oranges, apples, grapes, and bananas

5. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 5 Composition and Nutrition Edible portion and refuse/waste Nutrients in fruits Carbohydrates Vitamins A and C Phytochemicals – Lycopene and anthocyanins Fiber Minerals – generally low Except iron and calcium in selected fruits Trace of fat Except higher in fat – Coconut and avocado Low in protein

6. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 6 Color Same as vegetables Chlorophyll Carotenoids Anthocyanins Betalains Anthoxanthias Colors deteriorate in storage (cranberry juice) Mixing of fruits juices can result in unattractive colors

7. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 7 Enzymatic Oxidative Browning Occurs in fruits and vegetables Prevent Acid pH Reduce oxygen contact Heat (blanching)

8. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 8 Flavor Tart, fragrant, and sweet Aromatic compounds Esters Aldehydes Alcohol Acids Organic acids Malic, citric, tartaric, benzoic, and oxalate acids

9. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 9 Flavor Essential oils Other compounds Phenolic compounds astringent or “puckery” Sugars Mineral salts

10. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 10 Changes During Ripening Respiration during metabolic processes Ethylene gas Produced naturally by fruits and vegetables Speeds ripening process Production increased when fruit is peeled or sliced May be used commercially (bananas) Color Synthesis of new pigments Breakdown of chlorophyll

11. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 11 Changes During Ripening Softening Role of pectic substances Flavor Decrease in acidity and increase of sugar Production of volatile substances and essential oils Vitamin content

12. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 12 Fruit Selection External appearance Proper stage of ripeness Color Freedom from insect damage Absence of bruises, skin punctures, decay

13. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 13 Fruit Selection Apples Avocados Bananas Berries Cherries Citrus fruits Grapes Melons Peaches Nectarines Plums Pears Pineapple Variety fruits Coconut Mangoes Papaya

14. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 14 Storage Temperature Refrigeration best for most Do not refrigerate Bananas Fruits that must be ripened first Condition Most should not be washed until use

15. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 15 Methods to Extend Storage Controlled atmosphere (CA) Oxygen reduced Lowers metabolism Apples often CA – consider season of harvest Modified atmosphere Irradiation

16. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 16 Fruit Juices Vitamin C Retained in citrus juices Added to some juices Juice processing Orange juice Noncitrus juice Cloud or haze Pasteurized or treated Risk of E.coli and other pathogens

17. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 17 Dried Fruits Water content reduced to less than 30 percent 15-18 percent 2.5-5 percent (vacuum-drying) Methods Sun-dried Artificial heat Vacuum-drying Freeze-drying Prunes

18. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 18 Purchase Forms Fresh Dried Canned Packed in heavy or light syrup Packed in fruit juice Frozen Individually quick frozen (IQF) Packed in sugar Often best if not completely thawed when served

19. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 19 Initial Preparation Wash Peel, cut, or section Control of enzymatic browning

20. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 20 Effect of Cooking Medium The balance or imbalance between the sugar concentration in the cooking liquid and the fruit influences the outcome. Terms to know Osmosis Diffusion Semi permeable membranes To retain shape Cook in sugar syrup To prepare sauce Cook in water

21. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 21 Cooking Fruit Dried fruit Baking Glazing Broiling Sautéing