1. Fruits Chapter 16
Foods
H267

2. Questions for you 
What is the daily recommendation for a girl years old?
1 ½ cups
What is the daily recommendation for a boy years old?
Stand up if you consume your daily recommendation
What types of fruit do you consume? (fresh, canned, frozen)

3. Fruit Classifications
Fruits are divided into groups according to their physical characteristics.
Berries
Drupes
Pomes
Citrus fruits
Melons
Tropical fruits

4. Berries
Small juicy fruits with a thin skin and fragile cell structure.
Examples include: blackberries, blueberries, raspberries, strawberries, cranberries and grapes.
Look for bright texture when purchasing
Highly perishable

5. Drupes Outer skin covering a soft, fleshy fruit.
Examples include: cherries, apricots, nectarines, peaches, and plums
The fruit surrounds a single hard stone, or pit, which contains the seed

6. Pomes Smooth skin with a central seed containing core
Thick layer of flesh
Examples include: Apples and pears

7. Citrus fruits
Thick rinds and thin membranes separating the flesh into segments
Examples include: oranges, tangerines, limes, lemons, grapefruit
Grown in warmer regions

8. Melons
A part of the gourd family, large and juicy with thick rinds and many seeds.
Examples include: cantaloupe, casaba, honeydew, and watermelon.

9. Tropical fruits Grown in warm climates
Considered to be somewhat exotic
Different in warm skin composition and seed characteristic
Examples include bananas, mangoes, papayas, pineapples, pomegranates, and kiwifruit.

10. Nutritional Value Great source of vitamins, minerals and fiber
vitamin A: found in fruits that are yellow and red. Prevents night blindness.
Examples: cantaloupe, apricots and pineapples
vitamin C: helps maintain good health, necessary to form collagen.
Examples: citrus fruits
Calcium (mineral): for strong bones
Found in oranges, strawberries, cantaloupes and dried fruits
Low in fat

11. Selecting and Storing Fresh Fruit
Buy fruits that are in season
Cheaper
More available
Better flavor
Purchase fruit that is not bruised or damaged
Buy what you will use in a short period of time
Look for freshness and ripeness signs.
Consider the use you plan for the fruit
Wash before storage, except for berries, which spoil quickly after being washed

12. Storing Fresh Fruit
Fruit is very delicate, handle gently to prevent bruising
Let under ripe fruits ripen at room temperature
Refrigerate ripe fruits
Berries are highly perishable, use as soon as possible

13. Fruit Variations Canned Fruits may come whole, halved or diced.
Come packed with juices or in syrup.
Juices contain fewer calories and higher in nutrients than syrup.
May come in jars or cans.
Usually less expensive than frozen or fresh
Choose cans free from dents, bulges, leaks

14. Fruit variations continued
Frozen
Available sweetened and unsweetened
Whole or in pieces
May loose texture quality during freezing
Less expensive than fresh
Choose clean, undamaged, and frozen solid
After thawing store in tightly covered container in refrigerator
Use as soon as possible and do not refreeze Dried

15. Fruit variations continued
Dried
Most common: raisins, prunes, dates, and apricots
Choose fruits that are fairly soft
Store unopened in a cool, dry, dark place
After opening store in air tight containers.

16. Preparing fruits Fruits can be eaten fresh, cooked or preserved
Wash all fruits, removes pesticide residue, dirt and germs
Cut or peel away the thick, inedible skins such as oranges, kiwi and pineapples
Be careful with some fruits, once cut they may turn brown while exposed to the air, such as apples or bananas
Called enzymatic browning
Dipping in lemon will prevent browning

17. Cooking Fruits
Fruits cooked in sugar will maintain their shape. Sugar strengthens the cellulose structure
Main goals of fruit cookery
Preservation of nutrients
Change texture, form or consistency
Prolong storage time

18. Cooking Fruits Simmering Stewing Baking Broiling Fruit
Cooked covered in their own juices or a small amount of water.
Stewing
Small amount of liquid with added sugar
Baking
Fruits with heavy skins are baked
Broiling Fruit
Sprinkle with brown sugar or honey before broiling
Watch carefully because they broil quickly.

19. Frying Fruit Microwaving Fruit Dip into a batter and deep-fry Fritters
Pierce fruits covered with a tight skin when microwaving them whole.
Smaller fruits will cook more quickly than larger fruits.
Ripe fruit requires less cooking time than under ripe fruit.

20. Labs Fruit Smoothies 9/3 Fruit Pizza & Taffy Apple Salad 9/4 & 9/5
Mini Apple Biscuit Bites 9/10
Fruit Muffins 9/11 and 9/12
Cooking Quiz 9/18 and 9/19